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The Best White Chicken Chili Recipe made with shredded chicken, jalapeno, onion, spices, in a creamy chicken broth with salsa verde, cream cheese, white beans, shredded cheese, and fresh cilantro. The perfect creamy white chicken chili recipe!
It’s that time of year when creamy, comforting, warm soups just sound so perfectly cozy and inviting. I love to make the best white chicken chili recipe because it just seems to be almost universally loved. Kids and adults just seem to love a big bowl of creamy white chicken chili!
I wanted to share our go-to white chicken chili recipe that is super popular in our home.
Creamy White Chicken Chili Ingredients:
Here is a list of ingredients plus substitutions for making the best white chicken chili recipe.
- Onion — the base of flavor for the soup and an integral ingredient.
- Jalapeno — this adds the perfect amount of flavor and spice.
- Olive Oil — you can use any type of oil to sautee the onion and pepper in.
- Spices — Chili Powder, Cumin, Garlic, Salt, and Pepper. Add more spices for extra flavor!
- Chicken Broth — any type of chicken broth or stock can be used.
- Shredded Chicken — this can be poached shredded chicken or rotisserie chicken.
- White Beans — this recipe calls for canned white beans.
- Salsa Verde — also known as “green salsa.” This salsa is made with tomatillos instead of red tomatoes.
- Cream Cheese — this adds rich creaminess to this white chicken chili. May use heavy cream instead of cream cheese. I would suggest using softened cream cheese so it melts easier into the soup.
- Cheese — you can use cheddar cheese, pepper jack cheese, monterey jack cheese, etc.
- Fresh Cilantro — this adds the perfect amount of freshness to the chili and should be added right before serving.
White Chicken Chili Toppings:
One of my favorite parts of making homemade white chicken chili soup is to load it up with toppings. My favorite is to fry up some corn tortilla strips in oil for homemade tortilla strips.
- Shredded Cheese
- Sour Cream
- Fresh Cilantro
- Avocado
- Tortilla Strips
What type of beans to use in White Chicken Chili?
There are many varieties and names of canned white beans. I suggest using the following canned white beans — Great Northern White Beans, Cannellini White Beans, Navy White Beans, or White Chili Beans. I suggest draining and rinsing the beans before adding them to the white chicken chili.
The White Chili Beans will usually be soaked in a chili sauce with spices.
What type of chicken to use in this White Chicken Chili Recipe?
You can use any type of shredded chicken. If you want to make it extra simple, use shredded rotisserie chicken.
This recipe calls for the chicken to simmer with the other ingredients until cooked through. You can also use poached shredded chicken or shredded chicken cooked in a slow cooker.
Use Rotisserie Chicken: For a time-saving and flavorful option, consider using rotisserie chicken. Shred the meat for a quick and delicious addition to your chili.
Can this White Chicken Chili Recipe be made in a Slow Cooker or Crockpot?
Absolutely! This is the easiest method to make this slow cooker white chicken chili recipe. I suggest adding all of the ingredients except the beans, salsa verde, cheese, and fresh cilantro. These will be added when you shred the chicken and will just be heated up. Adding the beans toward the end of the cooking time will ensure they don’t become mushy.
The crockpot white chicken chili will cook for about 6-7 hours on low.
FAQ’s:
Yes! You can add heavy cream, half-n-half, or even sour cream. The sour cream will give the soup a little tang and I suggest adding it at the end.
Absolutely! I suggest adding an extra jalapeno for some extra spice. You can also add in some red chili flakes, hot salsa verde, and pepper jack cheese.
Yes! You can remove any of the seeds and center membrane from the jalapeno which houses most of the spice. You can also use a milder pepper, such as a poblano pepper, in place of the jalapeno for less spice. This isn’t a very spicy soup with the addition of cream cheese.
Absolutely! Add the frozen corn in the last 15 minutes of cooking to maintain its sweetness and texture.
Storage Tips:
- Refrigeration: Store leftover white chicken chili in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: White chicken chili freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 2-3 months.
- Reheating: Gently reheat on the stovetop over low heat to prevent the cream from separating. Add a splash of chicken broth if needed.
If you love soups, check out these popular soup recipes…
- Creamy Buffalo Chicken Chili
- Green Chile Chicken Enchilada Soup
- Creamy Spinach Artichoke Soup
- Creamy Loaded Baked Potato Soup
- Creamy Gnocchi Chicken Soup
- Classic White Chicken Chili
More Soup Recipes:
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Creamy White Chicken Chili
Equipment
Ingredients
- 2 Tablespoons Olive Oil
- 1 Onion (diced)
- 1 Jalapeno Pepper (finely diced)
- 4 to 5 cups Chicken Broth
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt (optional)
- 1 teaspoon Pepper
- 1 1/2 to 2 lbs. Chicken Breast * (boneless, skinless) or 2 cups of shredded chicken
- 4 ounces Cream Cheese
- 3/4 cup Salsa Verde
- 1 to 2 14-ounce cans White Beans (drained)
- 8 ounces Cheese, grated (Pepper Jack, Cheddar, etc)
- 1/2 cup Fresh Cilantro Leaves
Toppings:
- Cilantro, Avocado, Sour Cream, Tortilla Strips, Cheese
Instructions
- Heat a large pot over medium heat. Drizzle with oil. Add onions and cook for 8-10 minutes, until onions are softened. Add jalapenos and cook for 2 minutes longer.
- Add chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Stir in chicken breast. Simmer over medium-low heat for about 20 minutes, or until chicken is cooked through. If using chicken tenderloins, it may take 15 minutes.
- Place the cream cheese in a microwave-safe bowl. Heat for 15 seconds until softened. This will help the cream cheese to melt into the soup.
- Remove the chicken and shred with two forks. Return the shredded chicken to the pot (or if using rotisserie chicken, add it now). Add cream cheese, salsa verde, white beans, cheddar cheese, and fresh cilantro. Heat until the cream cheese and cheese are completely melted.
- Taste for seasonings and add more spices if needed. When ready to serve, top it with cheese, avocado, sour cream, tortilla strips, and fresh cilantro, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is by far the best chicken chili out there. This is the 4th time that I have made it and the second time leaving a comment. The reason why I wanted to comment again is because if anyone owns a Traegar, or another brand of pellet smoker, try making it in that. In my opinion, it brings to a different level! I made the chicken chili first, after it cool down a bit. I put it in the refrigerator so it could sit overnight. That is just my preference because I think all chili is better than the next day. Then I took it out of the fridge the next day, put it in a tin foil pan and slowly heated it up in my pellet smoker. It added a really nice smoky flavor to the already almost perfect recipe. If you like a little bit of smoke flavor. It’s great. Or another thing you can do is cook your chicken on your pellet smoker before shredding it up and putting it in the chili.
So easy to make and so good!
The best chili ever! Made this for all of my guests and they loved it!
This has become my families favorite chili recipe. My young grandchildren even like it (you know how picky little ones can be…LOL). The only thing I left out was the peppers, I’m not a spicy girl and was feeding little ones who usually can’t take spicy either. My daughter in California made it for her Bunco group and they all raved about it and all wanted the recipe. All 5 of my kiddos use Modern Honey recipes all the time, I hear them talking about them often. Keep up the fantastic recipes Modern Honey, we really appreciate your love for the BEST food out there!! 🙂