This white chicken chili recipe is hearty, creamy and full of your favorite Tex-Mex flavors. It’s absolutely delicious and I dare you to eat just one bowl! (Scroll to the bottom of the post for printabe recipe.)
Family Favorite White Chicken Chili Recipe
Welcome back to day two of soup week!
Today I’m sharing a family favorite white chicken chili recipe. It’s one of those special family recipes that just makes everyone happy. You know what I mean, right? That moment when you take a bite and it just warms your soul? Yep, that is exactly what this recipe does.
This white chicken chili is frequently requested by my hubby and by my parents when they visit. And I don’t mind that request at all! ANY excuse I get to make this chili, I’m 100% fine with, so the more requests, the happier I am.
Ok… Truth be told, this is not a new recipe to the blog, I’m actually re-sharing this recipe today. It’s one of the very first recipes I posted when I started this blog over 8 years ago. (Wow! 8 years? Time really flies when you’re having fun!)
This chicken chili recipe has been on “the list” to re-photograph for a while. The recipe is just soo yummy and the original photos were just soo bad, lol!
Let’s just say I’ve learned A LOT about photography over the years!
I’ve made the recipe several times now with the intention to take new photos, but either the lighting wasn’t quite right or we were just too hungry to stop and take pictures, but I did finally manag to get it done! (The original pics can be seen here and here– check ’em out quick if you want a good laugh because they are about to be deleted forever!)
What is White Chicken Chili
A typical chili recipe is tomato-based and made with beef, but a white chili often uses white beans and chicken or pork and is seasoned with cumin, green chilis or jalapenos. Some white chilis are broth based while others are creamy, like this recipe.
White Chicken Chili Recipe Tips That You Need to Know
While I find this white chicken chili recipe easy, it’s probably because I’ve made it about half a dozen times. I know all the shortcuts and tricks to make it perfect for me and my crew.
I’ve gotten a few questions and comments over the years about this recipe, these are the most frequent:
- Yes, you can substitute half n half or milk in this recipe if you want. I just really like to use evaporated milk in this recipe because it doesn’t curdle.
- This chicken chili recipe is on the mild side. I feed this to small children, so this version is toned down. If you like a lot of kick, feel free to turn it up a notch with jalapenos, cayenne or red pepper flakes.
- Sometimes I cook a bag of dried beans for this recipe and freeze the leftover beans in 1 -cup servings for later use. If you cook your beans from scratch, 6 cups of beans is the amount I usually set aside for this recipe. Keep in mind you might need more salt and other spices if using home-cooked beans in this recipe, it just depends on how you originally seasoned the beans.
- If you find your leftovers are a bit too thick, you can thin the chili out with a bit of chicken broth.
Is White Chicken Chili Low Carb?
I sometimes share low carb recipes, (I cycle off and on low carb eating) but, no, this recipe is not low carb. (Waay too many beans to be low carb and I dare you to eat just one bowl, lol.) If you’re looking for healthier or a lower carb version you could try these 3 soup/chili recipes:
- Low Carb Green Chile Enchilada Soup
- Lean and Green Crock Pot Chili
- Southwest Chicken Chili – Crock Pot Style
Can I Freeze this White Chicken Chili Recipe
Yes, you can definitely freeze this White Chicken Chili. There are 2 ways to freeze it.
- Let chili cool significantly, package it up in 1 to 2 servings into a freezer bag, taking care to remove all the air from the bag. Then when ready to eat, just microwave it on medium power until defrosted. Transfer to a bowl and continue to heat until warmed through.
- The 2nd way, (recommended) is to prepare the recipe up to step 7 (stop before adding milk sour cream) and remove the portion you wish to freeze and set aside. With the remaining chili in the pot, reduce the amount of sour cream and milk based on how much chili you removed (say you set aside half, reduce sour cream and milk by half) and finish cooking for tonight’s meal. Allow the removed portion to cool and place in a freezer bag, taking care to remove all the air, and freeze. When ready to use, put the frozen bag in the fridge in the morning to defrost. Then when ready to cook, place chili mixture in a soup pot, and heat to a simmer over medium heat. Add the milk and sour cream and simmer, about 20 minutes. If at this point, you find the chili too thick for your liking, you can thin it out a bit with a bit of chicken broth.
Last but not least, definitely spice up this chili recipe to whatever the spice level your taste buds want!
Make it mild, make it spicy, but most of all….just make it!
A few more awesome soup recipes you might like:
- Slow Cooker Corn and Sausage Chowder
- Creamy Green Chile Enchilada Soup
- Mac and Cheese Soup with Broccoli and Chicken
- Easy Sausage and Bean Soup
- Easy 20 Minute White Bean and Chicken Chili
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This white chicken chili recipe is thick, creamy and full of your favorite Tex-Mex flavors. It’s absolutely delicious and I dare you to eat just one bowl!
- 1 Tbs oil
- 1 medium onion
- 1 1/2 Tsp. garlic powder
- 1.5 Tsp cumin
- 1 Tsp oregano
- 1/4 Tsp cayenne or crushed pepper (optional for extra spice)
- 2 chicken breasts cut into cubes (use rotisserie if desired, but you will still want to saute the chicken a bit with the spices
- 1 14 0z can chicken broth (or 1 3/4 cup)
- 1 can cream of chicken soup
- 1 cup water (or more if needed)
- 1 7 oz can diced green chilies
- 1 can mexi-corn (regular corn is fine)
- 3 cans great northern beans; drained and rinsed
- 1 12 oz can evaporated milk
- 1 1/2 cups sour cream
- Heat oil in a large soup pot. Saute onions and spices for 3 to 4 minutes over med high heat.
- Add chicken and continue sauteing until chicken is cooked, another 3 to 4 minutes.
- Add broth, water and cream of chicken soup to pot, stir until the soup is completely mixed in.
- Add 2.5 cans of white beans, corn and diced green chili
- Puree 1/2 can of white beans in blender or food processor until smooth (you can add a bit of water if needed.) Add to puree to chili.
- Turn up heat and bring to boil.
- Reduce heat, add evaporated milk and sour cream. Simmer for another 20 minutes or so. Chili will thicken as it cooks.
- Serve with your favorite toppings and enjoy!