Mexican white chicken chili is hearty and delicious a simple comforting meal loaded with beans, chicken, and veggies in a creamy broth. A delicious twist on traditional chili.
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This easy white chicken chili recipe is even better the next day like my Classic Chili Recipe or this Easy Chili Recipe. The flavors blend so well together, loaded with all your favorite toppings. Served with a side of my Honey Cornbread.
Why this recipe works
It's the perfect way to use leftover chicken or grab a rotisserie from the grocery store making this a quick and easy dinner the whole family will love. It's made in one pot like my Potato Soup and my Chicken Tortilla Soup making clean-up a breeze!
- Chicken: Chicken thighs or shredded chicken breasts work great. Or grab a rotisserie chicken.
- Corn: Fresh corn, frozen or canned works fine.
- Beans: I like cannellini beans but you can use northern white beans or navy beans.
- Green chiles: They provide just a little heat and add tons of flavor.
I like to top this creamy chili with Monterey Jack cheese or pepper jack cheese, a dollop of sour cream, or tortilla chips.
How to make this recipe
- Step 1: Add butter to a large pot and melt.
- Step 2: Add in celery and onions and cook, then add garlic.
- Step 3: Mix in the flour.
- Step 4: Add in the chicken stock and simmer.
- Step 5: Add in the beans, spices, and chicken, and simmer.
- Step 6: Mix in the fresh cilantro and serve.
- You can make your own half n half by adding ½ whole milk and ½ heavy cream.
- If you like more of a kick to your chili add in a pinch of red chili flakes.
- Rotisserie chicken or leftover roast turkey also works well in this recipe.
Store any leftover chicken chili in the refrigerator for 3-4 days, and reheat in the microwave or stovetop.
Yes, it freezes beautifully! Cool completely and place in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator.
In this recipe, I use a butter-flour roux to thicken this white chili. You can also use 2 tablespoons of cornstarch mixed with 1/4 cup water slurry and add to the chili let simmer until thickened.
Yes, this can be made in the slow cooker. Add all the ingredients into the slow cooker except the flour and butter and cook on high for 3 hours or low for 6 hours. Mix 2 tablespoons cornstarch with 1/4 of water and add to the chili instead of the flour and butter to thicken.
White Chicken Chili
- 6 tablespoons unsalted butter melted
- 1 medium-large yellow onion chopped
- 3 medium-large stalks celery chopped
- 5 cloves garlic crushed
- 1 jalapeno pepper seeded and minced
- 7 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 15 ounce can cannellini beans, rinsed and drained
- 1 7 ounce can diced green chilies
- 1 cup frozen white corn thawed
- 2 teaspoons cumin
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup half and half
- 3 tablespoons fresh lime juice
- 3 tablespoons chopped fresh cilantro
- Melt the butter in a 5-quart pot over medium heat. Once hot, add the onion and celery and cook for 3 minutes, stirring occasionally.
- Stir in the garlic and jalapeno, and cook for 30 seconds, stirring constantly.
- Stir in the flour and cook for another 30 seconds, stirring constantly.
- Whisk in the chicken broth and bring it up to a boil, stirring occasionally.
- Add the chicken, beans, green chilies, corn, cumin, garlic powder, onion powder, chili powder, dried oregano, salt, black pepper, and cayenne pepper. Simmer for 15 minutes, stirring frequently.
- Remove from the heat and stir in the half and half. Stir in the lime juice, and then the cilantro.
- More salt and pepper to taste
- Serve warm with any toppings you like.