This is a thick and creamy White Chicken Chili recipe filled with tender chicken, white beans, corn and plenty of spices. The broth is thickened with a mixture of yellow corn tortillas and cream cheese which both melt into the broth and add amazing layers of flavor. Top bowls of the white chili with fresh diced avocado, cilantro and jalapenos.
Also highly recommend using scoops tortilla chips in place of a spoon to devour a bowl. Delicious!! Also serve a side of Buttermilk Cornbread drizzled with Hot Honey or schmeared with Honey Butter.
If you are an Instant Pot lover you can also check out this Instant Pot Chicken Chili recipe which is full of very similar flavors.
Ingredients
The recipe card makes it look like there are A LOT of ingredients in this Chicken Chili… but if you take a closer look most of the ingredients come out of your spice cabinet!
Onion, Bell Peppers, Celery: this is considered the holy trinity, very popular in Cajun cuisine like this Cajun Rice. It is a perfect flavor base for this White Chicken Chili. Use any color bell pepper you prefer.
Diced Green Chilies: we love the flavor that diced green chilies add to just about any chili recipe.
Seasonings and Spices: like I said before there is a long list of seasonings and spices that are added to this chicken chili recipe. They all work together to make the chili super flavorful! You probably have most of them on hand:
- cumin
- chili powder
- onion powder
- smoked paprika
- kosher salt
- oregano
Chicken Stock and Chicken Base: if you ever make a soup recipe from Mom’s Dinner the chances of it calling for a chicken base or beef base are about 99.99%. You can find chicken base in the soup aisle at the grocery store. It comes in a jar or tub and is in a paste form. Better Than Bouillon is our favorite brand.
Cooked Chicken: this is a great time to use a rotisserie chicken from the grocery store. Costco has is a great place to get rotisserie chicken. You can also poach chicken and shred it up for the soup. Or if you have leftover cooked chicken that will work too!
Easily Shred Warm Cooked Chicken
Place WARM or HOT cooked chicken breasts in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on to low speed and let it run for 20-30 seconds, or until the chicken is shredded to your desired consistency.
Yellow Corn Tortillas: I recommend using yellow corn tortillas as they will have more flavor than a white corn tortilla. They melt perfectly into the broth and add a really delicious flavor, plus it slightly thickens the broth, making the white chili nice and hearty!
Northern Beans: make sure you drain the beans before adding then to the chili. If you don’t have Northern Beans you can also use cannellini beans.
Frozen Corn: stays nice and tender crisp in the soup. Add it right in frozen and the heat of the soup “cooks” the corn.
Cream Cheese: make sure you get full fat cream cheese so it will melt nice and smooth and creamy into your chicken chili. I like to cube it into 8 pieces so it melts easier in the soup.
Step by Step
- Sauté Veggies
- Add Seasonings and Spices
- Sauté Yellow Corn Tortillas
- Pour in the chicken broth and water
- Add Beans, Chicken, Corn and Cream Cheese
- Finish with Fresh Lime Juice.
Add the oil to a large pot or Dutch Oven, sauté the onions, peppers, garlic and celery until softened.
Measure in all the seasonings and spices, plus the chicken base and green chilies. Stir so the spices coat all the veggies and the chicken base melts into the veggies.
Chop the tortillas into small dice and add to the pot. Sauté while stirring for 2 minutes
Pour in the chicken broth and water and simmer over medium-low heat for about 15 minutes. Stir occasionally breaking up the tortillas.
Stir in the beans, chicken, corn and cubed cream cheese. Stir once in a while for about 5 minutes, giving the cream cheese time to completely melt into the soup.
Pour in the lime juice and stir to combine. Time to eat!
Topping Ideas for White Chicken Chili
Serve up this chili with lots of topping options, or just pick your favorites:
- diced avocado
- shredded pepper jack cheese
- plain Greek yogurt or sour cream
- tortilla chips or Fritos
- diced tomatoes
- fresh or pickled jalapenos
- green onions or chopped cilantro
- diced white onions
- hot sauce
More Chili Recipes To Love
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Did you make this recipe?
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White Chicken Chili Recipe
Ingredients
- 3 tablespoon olive oil
- 1 white onion - diced
- 2 celery ribs - diced
- ½ bell pepper - diced
- 4 garlic cloves - minced
- 4 oz can diced green chilies
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1 tablespoon chicken base
- 4 yellow corn tortillas - chopped into bite size pieces
- 4 cups Chicken Stock
- 1 cup water
- 2 ½ cups cooked chicken - chopped or shredded
- 15 oz can Northern Beans - drained
- 1 cup frozen corn
- 8 oz cream cheese - cubed
- 1 tablespoon lime juice
Optional Toppings
- fresh diced avocado, cilantro, sour cream, plain greek yogurt, shredded cheese, diced tomatoes, green onions, diced red onion, tortilla chips, and jalapenos.
Instructions
- In a large pot over medium heat add the oil.3 tablespoon olive oil
- Add the onion, bell pepper, celery, and garlic. Cook over medium heat until the onions become translucent and the peppers and celery begin to soften, about 10 minutes.1 white onion, 2 celery ribs, ½ bell pepper, 4 garlic cloves
- Add the green chilies, cumin, chili powder, smoked paprika, onion powder, oregano, and salt. Give it a good stir around the pot and let it warm through for a minute.4 oz can diced green chilies, 2 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon kosher salt
- Measure in the chicken base and stir it around to coat the veggies. Chop the tortillas into small dice and add to the pot. Sauté while stirring for 2 minutes.1 tablespoon chicken base, 4 yellow corn tortillas
- Pour the chicken stock and water, simmer over medium – medium/low heat for about 15 minutes. Occasionally stirring and breaking up the tortillas.4 cups Chicken Stock, 1 cup water
- Add the corn, chicken, beans and cream cheese. Let it warm through for about 5 minutes for the cream cheese to completely melt into the soup.2 ½ cups cooked chicken, 15 oz can Northern Beans, 1 cup frozen corn, 8 oz cream cheese
- Finish with the lime juice.1 tablespoon lime juice
- Serve right away with toppings on the side: avocado, cilantro, sour cream or plain Greek yogurt, cheese, tomatoes, onion, tortilla chips, and jalapenos.
Storing and Reheating
- Keep in the fridge in an airtight container for up to 4 days. It will thicken as it sits in the fridge. You may have to add a little chicken broth to thin it when reheating.
Kmac says
Crowd pleaser! Re-added extra green chilies, chili powder, and pepper and chicken for everyone trying to get extra protein…. It a yummy healthy dish.
Susie Weinrich says
Always looking for extra protein. It’s like a full time job. LOL
John says
I can’t wait for fall to have another bowl!
JOHN says
I was lucky enough to get a bowl of this before MNO. I feel like I drank the bowl and it took me less than a minute. It was that good!
Susie says
I’m so glad you loved it!