What is White Chicken Chili?

Is it real chili? The short answer is yes. Most people think of red chili when they hear the word “chili,” usually made with ground beef and kidney beans. In contrast, White Chicken Chili is made with chicken, white beans, and green chiles. My version also includes yellow onion, garlic, jalapeno, corn, fresh cilantro, chicken broth, cream cheese, half-and-half, and—of course—lots of spices! You can control the spice level, as I’ll explain below, whether you enjoy your chili extra hot or on the milder side.

Ingredients

• 1 lb shredded chicken (make ahead by boiling in water or chicken broth for 10 minutes, cooling, then shredding)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 small jalapeno, diced
• 4-5 cloves of garlic, minced
• 2 cans diced green chiles
• 2 (32 oz) boxes low sodium chicken broth
• 2 (15 oz) cans Great Northern beans, drained and rinsed
• 1 cup corn (canned or frozen – rinsed and thawed)
• 1½ tablespoons chili powder
• ½ tablespoon chipotle chili powder
• 2 teaspoons cumin
• ½ teaspoon cayenne
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper
• ¼ cup fresh cilantro
• 4 oz cream cheese (I used ⅓ reduced fat)
• ¼ cup half-and-half
• Optional toppings: jalapeno slices, fresh cilantro, tortilla strips, shredded cheese, sour cream

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Instructions

1. Mix spices together in a small bowl. See notes in the post for controlling spice heat.
2. In a large pot over medium heat, add butter and olive oil.
3. Once melted, add onion and sauté for 3 minutes.
4. Add jalapeno and sauté for another 2 minutes.
5. Add garlic and sauté for another minute.
6. Stir in cans of diced green chiles, cooking for 2 more minutes.
7. Stir in chicken and half of the spice mixture. Combine and cook for 2 minutes.
8. Pour in the chicken broth, beans, and corn.
9. Bring to a boil, then add the remaining spice mixture and cilantro.
10. Lower the heat and let it simmer for 40 minutes.
11. Adjust spices to taste.
12. Stir in cream cheese and half-and-half, cooking a few more minutes until well combined.
13. Serve hot, adding any toppings you desire.

Serving Suggestions

You can serve the chili as is, or you can opt for some tasty toppings! I love to add fresh jalapeno and cilantro, along with tortilla strips. Shredded cheese and sour cream are also excellent additions.

Storage Tips

This chili stores well and can be kept in the fridge for about 4 days. You can also freeze any leftovers in an airtight container, making it perfect for meal prep. It’s a healthy option for busy workweeks!