Creamy White Chicken Chili Recipe

This white chicken chili is a quick and easy one-pot meal packed with bold flavors! With tender shredded rotisserie chicken, creamy pinto beans, and fire-roasted green chilies, it’s the perfect cozy comfort food ready in about 30 minutes.

 

Easy White Chicken Chili Recipe

• One Pot Dinner. This white chicken chili comes together all in one pot which makes it perfect for those busy weeknights when you want a warm meal but don’t have more than 30 minutes!
• Loaded with Flavor. The ingredients in this chicken chili are simple, but when they’re layered together and simmered, every bite is infused with tons of flavor. That’s the best thing about a one-pot meal – all the flavor!

Ingredients for White Chicken Chili

• Butter: Adds richness and flavor to the soup. It also combines with the flour to create a roux that thickens the soup beautifully. Substitute with olive oil if needed.
• Yellow Onion: Provides a savory base flavor. Swap with white onion if preferred.
• Garlic: Enhances the depth of flavor. Fresh is best, but 1 teaspoon garlic powder can be used instead.
• Taco Seasoning: A blend of spices that adds warmth and depth. Use homemade taco seasoning, chicken taco seasoning, or store-bought.
• Flour: Combines with the butter to create a roux that thickens the chili. Stick with all-purpose flour for this chicken chili.
• Chicken Stock: Provides a flavorful liquid base. Substitute with chicken broth or vegetable broth if desired.
• Pinto Beans: Creamy and hearty. Cannellini or great northern beans work well, too. You could even use kidney beans or black beans.
• Corn: Adds sweetness and texture. Frozen or fresh corn can be used instead of canned.
• Fire-Roasted Green Chilies: Brings a mild smoky heat. Regular diced green chilies can be used if preferred.
• Green Enchilada Sauce: Enhances the chili with tangy, spiced flavor. You could use salsa verde in place of the enchilada sauce but it will change the flavor of the soup.
• Shredded Rotisserie Chicken: Makes this recipe quick and easy. Leftover cooked chicken, grilled chicken, or poached chicken can be used.
• Heavy Cream: Adds creaminess. Half-and-half or whole milk can be used for a lighter option.
• Lime Juice: Brightens the dish. Fresh lime juice is best!

How to Make White Chicken Chili

Sauté the Onion: Heat butter in a large pot over medium heat. Add onion and a couple of pinches of salt and pepper. Cook, stirring frequently, for about 5 minutes.

Add Garlic and Spices: Add garlic and cook for about 30 seconds, stirring frequently. Stir in taco seasoning and flour, cooking for 1 minute while stirring constantly.

Deglaze the Pot: Slowly add a splash of chicken stock to deglaze the pot, scraping up any browned bits from the bottom.

Combine Ingredients: Add pinto beans, corn, fire-roasted green chilies, enchilada sauce, shredded chicken, heavy cream, and remaining chicken stock. Season with a couple of pinches of salt and pepper.

Simmer the Chili: Stir to combine and bring to a simmer over medium-high heat. Reduce heat to medium-low and let the chili simmer for 10 minutes, stirring occasionally.

Finish: Stir in fresh lime juice, then season to taste with salt and pepper. Serve warm with your favorite garnishes like fried tortilla strips, sour cream, sliced green onion, and fresh chopped cilantro. Enjoy!

Tips for Making White Chicken Chili

• For a thicker chili, mash or blend some of the pinto beans before adding them to the pot.
• Add a bit of heat with diced jalapeños, chiles in adobo, or a pinch of cayenne pepper.
• Use red enchilada sauce in place of the green enchilada sauce if that’s what your family prefers.
• Add as many veggies as you’d like. Sauteed bell pepper or poblano pepper would be delicious.

Make-Ahead Instructions

• This chili can be made a day in advance and stored in the refrigerator for days.
• The flavors deepen overnight, making it even more delicious, and it reheats beautifully!

Storing Leftovers

• Let the chili cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing White Chicken Chili

• Freeze in an airtight container for up to 3 months.
• Thaw overnight in the refrigerator before reheating.

Reheating White Chicken Chili

• Reheat in a saucepan on the stovetop over low heat, stirring occasionally until warmed through.
• Add a splash of chicken stock if it thickens too much.
• You can also reheat individual portions in the microwave.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• crispy tortilla strips
• creamy avocado sauce
• cilantro lime slaw
• street corn flatbread
• Chipotle corn salsa

Try these easy soup recipes next!

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