White Chicken Chili

White Chicken Chili Ingredients

We’ve kept our white chicken chili ingredients to just 8, which is the secret to how you can get this chili made for dinner in 30 minutes. Here’s what each ingredient brings to the table:

Chicken Broth: A carton of chicken broth adds just the right amount of flavorful liquid to create the base for the creamy, cheesy sauce. We love using it instead of water in soup and stew recipes, as it adds flavor and seasoning that water can’t.

Canned Beans: Beans add heartiness, texture, fiber, and protein to this dish. Either cannellini or great northern beans can be used for this recipe. Both are relatively small and white. We prefer cannellini beans for their thicker skins, which stand up to soups and stews without breaking, adding a little more heartiness to the dish. Just be sure to drain and rinse them first of their salty brine-like liquid before adding them to the saucepan.

Cooked Chicken: Chicken adds protein and heartiness to this dish. A terrific way to use up that cooked chicken you have in the fridge from a previous dinner. Or you can use rotisserie chicken, canned chicken, or thawed frozen grilled chicken pieces.

Chopped Green Chiles: Chiles add just a hint of heat to this recipe, lifting the flavor of the other ingredients, to give this dish some character. We call for a can of chilies, so there’s no chopping involved. Don’t bother draining the can, the chile liquid adds flavor.

Cumin and Pepper: Both of these seasonings add a pepperiness that adds a depth of flavor to the chiles. The cumin also has a hint of smokiness that combines well with the dairy flavors of the cheese and sour cream.

Pepper Jack Cheese: The creaminess of this cheese mellows the zing that comes from the seasonings and chiles, making them a match made in heaven. This might just explain why this dish is loved by so many. It also adds body to the sauce, making it thicker than just a broth-based sauce would be.

Sour Cream: Adds another layer of creamy dairy flavor, while the thick consistency gives the sauce additional body, along with the cheese.

How to Make White Chicken Chili

Take a peek at just how quick you can make this easy white chicken chili. These streamlined steps will give you the general idea and then move your way down to the recipe for the detailed instructions:

Mix and Simmer

Mix the chicken broth, beans, chicken, chiles, cumin, and pepper right in the saucepan. Simmer to blend the flavors and mellow the harshness of the uncooked seasonings.

Stir in the Cheese

Add the cheese a little at a time, giving it a chance to melt before you add more. This ensures the sauce will be creamy and smooth.

Stir in the Sour Cream

Remove from heat and add in the sour cream to ensure that it won’t simmer and then curdle. Full of dairy flavor and thick in consistency sour cream helps the cheese make a creamy-tasting sauce.

Variations of White Chicken Chili

Whether you want a change of pace, to use up what you have on hand, or to make it your own, here are some tasty and terrific ways you can change up this creamy white chicken chili recipe that will get your tastebuds excited:

Swap the Beans: What cans of beans do you have in your pantry or are on sale? You can substitute practically any canned whole beans (without sauce) that you like. Pinto beans, chickpeas, or black beans are our top alternates.

Cue the Chicken: An amazing stand-in for chicken in this recipe would be shredded or cubed cooked turkey. What a delicious way to use up your holiday bird! You could also use cooked and crumbled ground chicken or cut-up cooked or smoked chicken sausages for the cooked chicken. They come in a variety of flavors, which could add an interesting twist to the basic white chili flavor.

Heat it Up: You can bump up the heat of this white chili by adding 1/4 teaspoon ground red pepper (cayenne) or crushed red pepper flakes with the cumin.

Fresh Takes: Add some chopped fresh cilantro leaves or diced red bell pepper with the chiles, for an added burst of color and freshness.

Cheese Choices: Try swapping the cheese, for a slightly different flavor to your chicken chili. Shredded Colby-Jack, mozzarella, Mexican cheese blend, or mild cheddar would be great options.

Other Chili Options: For other delicious and easy chili recipes, try one of these favorites:

Easy Homemade Chili is the traditional chili counterpart to our delicious white chicken chili. It has a tomato-chili powder and cumin sauce with ground beef and kidney beans that’s ready in just 30-minutes.

Slow-Cooker Cheesy Chicken Enchilada Chili takes the best enchilada fillings and turns them into a delicious chili that’s made to simmer away in your slow cooker.

Storing and Reheating White Chicken Chili

Good news! Our white chicken chili is a great recipe to either make ahead and reheat or store the leftovers to reheat for another tasty meal in minutes.

Storing White Chicken Chili

Did you know the flavor of this chili will actually improve if you make it and store it the refrigerator for up to 24 hours in advance. Once you’ve made the chili, transfer it to shallow food-storage containers to allow it to cool quickly. Leave them on the counter 30 minutes before covering and placing in the refrigerator. You can also store leftover chili, the same way. The chili can be refrigerated up to 7 days. For freezer storage, use individual-size freezer-safe microwavable food storage containers. Frozen chili can be kept in the freezer up to 9 months

Reheating Refrigerated White Chicken Chili

To reheat white chicken chili, use your stove top or microwave. The soup will thicken as sits and the chili will appear very thick when cold. If it’s still too thick after heating, add a little more chicken broth and cook until it’s heated through.

Stove Top Directions

Empty the containers of the chili back into a saucepan. Cover and cook over medium heat, stirring occasionally, until heated through

Microwave Directions

Empty soup into an individual-size microwavable bowl. Cover and microwave on medium (50%) 2 to 3 minutes or until heated through.

Reheating Frozen White Chicken Chili

You can allow the chili to thaw in the refrigerator overnight, which will cut down on the reheating time, when you’re ready to enjoy it. With this method, use the reheating refrigerated white chicken chili directions above. Otherwise, if you are reheating from a frozen state, remove lid from the container. Cover and microwave on medium-low (30%) 3 to 5 minutes, stopping occasionally to break up frozen chunks with a spoon, or until the chili is thawed. Microwave on medium-high (70%) 1 to 2 minutes or until heated through.

What to Serve with White Chicken Chili

White chicken chili is practically a meal in itself. Offer any of these toppings so everyone can customize to their liking: Try seasoned croutons, or pepitas (pumpkin seeds) for a little crunch. For added heat, top with a splash of Sriracha or sliced fresh or jarred jalapeños. Or add a spoonful of salsa, salsa verde, or pico de gallo, for a splash of color.

What’s the perfect accompaniment to this cheesy, hearty dish? Nothing says comfort like a warm piece of bread or a roll on the side.

Cheesy Green Chile Cornbread mimics the flavors of the chili in sweet and spicy cornbread swirls that are as pretty to look at as they are tasty to eat.

Italian Garlic Knots turn Pillsbury™ breadsticks into ooey, gooey, garlicky bites of deliciousness.

Is your clan extra-hungry after a big day? Serve our chili with one of these crunchy salads, for a delightful contrast of textures, flavors, and colors:

Layered Taco Salad Is like taco dip in a salad form, making it perfectly acceptable to eat with dinner—and a knock-out served with white chili.

Greek Chopped Salad a super-quick and crunchy green salad with tomatoes, cucumber, and bell peppers in a Greek vinaigrette dressing.