Easy White Chicken Chili: Cozy Comfort in Every Bite

This Creamy White Chicken Chili recipe is the best one I’ve ever tried, and it’s super easy to throw together! If you’re looking for a cozy meal that warms you up from the inside out, this White Chicken Chili (Easy) is the perfect choice. It brings together tender shredded chicken, creamy white beans, and a medley of spices that create a comforting bowl of goodness. Whether it’s a chilly evening at home or a casual get-together with friends, this dish is sure to impress everyone at the table.

The beauty of this chili lies not just in its rich flavors but also in its simplicity. You can whip it up quickly on a busy weeknight or prepare it ahead for an effortless meal later. Plus, it’s versatile enough to cater to various tastes and preferences. So let’s dive into why you’ll love making this dish!

Why You’ll Love This Recipe

– Quick preparation: With just 20 minutes of prep time, you’ll have a delicious meal ready in no time.

– Flavor-packed: The secret ingredient transforms this chili into a creamy delight that everyone will be craving.

– Customizable: Add your favorite toppings to make each bowl unique and exciting.

– Perfect for leftovers: This chili stores well in the fridge or freezer, making it ideal for meal prep.

– Crowd-pleaser: It’s hearty enough to satisfy even the hungriest guests.

Ingredients You’ll Need

Gathering the right ingredients is key to making this White Chicken Chili (Easy). Here’s what you’ll need:

For the Chili

– 3 tablespoons olive oil

– 1 medium onion (chopped)

– 5 cloves garlic (about 1 tablespoon minced)

– 1 teaspoon kosher salt

– 1/2 teaspoon black pepper

– 1/4 teaspoon crushed red pepper

– 1 teaspoon chili powder

– 1 and 1/2 teaspoons cumin

– 1 and 1/2 teaspoons oregano

– 1 (1-ounce) package Ranch seasoning (dry)

– 1 (10-ounce) can Rotel (or a can of diced tomatoes)

– 1 (7-ounce) can diced green chilies (I like the fire roasted kind)

– 1 (14-ounce) can white beans (navy beans or cannellini, drained)

– 1 (14-ounce) can pinto beans (drained)

– 2 and 1/2 cups shredded rotisserie chicken (about 12 ounces)

– 3 cups water

– 1 tablespoon Better Than Bouillon Chicken Base

– 1 (8-ounce) package cream cheese (softened; low-fat cream cheese is fine)

– 1 and 1/2 cups frozen corn (or canned corn is fine)

For Serving

– Cheddar cheese

– Sour cream

– Cilantro

– Limes

– Avocado

– Jalapeno

– Green onion

– Tortilla chips

Variations

Feel free to mix things up! This recipe is wonderfully adaptable to suit your tastes or what you have on hand.

– Swap the protein: Use turkey or cooked shredded vegetables for a lighter option.

– Change up the beans: Try adding chickpeas or black beans for extra flavor and texture.

– Spice it up: Add fresh jalapeños or more crushed red pepper if you love heat!

– Make it vegetarian: Replace chicken with extra veggies like zucchini or bell peppers.

How to Make White Chicken Chili (Easy)

Step 1: Prep Your Veggies and Gather Spices

Start by prepping your veggies and gathering spices. Chop the onion and mince the garlic. In a small bowl, combine all your spices: kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and the dry Ranch seasoning. If you are breaking down a rotisserie chicken, now is a great time to do so. Set everything aside so it’s ready when you need it!

Step 2: Make the Chili Base

Heat a large pot or stockpot over medium-high heat for about one minute. Once hot, add olive oil—you want it shimmering before adding anything else. This step ensures that your onions will sauté beautifully rather than steam.

Step 3: Sauté Onions

Add chopped onions to the pot and sauté for about three to five minutes until they start turning translucent. This adds sweetness and depth of flavor right from the start.

Step 4: Add Garlic and Spices

Turn down the heat to medium before adding minced garlic along with your bowl of seasonings all at once. Stir these in for about two minutes until fragrant—this helps release their essential oils for maximum flavor.

Step 5: Incorporate Tomatoes

Next, add your can of Rotel and diced green chilies without draining them. Stir these into your onion mixture; they will contribute moisture as well as brightness.

Step 6: Add Beans

Drain both cans of white beans and pinto beans without needing to rinse them—just let some liquid escape through the lid of their cans. Toss them into the pot with everything else; they help create that creamy texture we all love!

Step 7: Mix in Shredded Chicken

Now it’s time for some protein! Add in your shredded cooked chicken—rotisserie chicken works great here due to its tenderness—and stir until well mixed.

Step 8: Pour in Water & Bouillon

Turn your burner up high again and stir in three cups of water along with one tablespoon of Better Than Bouillon Chicken Base. This added richness elevates the entire dish!

Step 9: Add Cream Cheese

Chop your softened cream cheese into one-inch cubes before adding them directly into the chili mix. This will melt beautifully as it cooks down.

Step 10: Simmer Away

Bring everything to a boil over high heat then reduce it down to simmering. Allow it to cook for at least five minutes but up to an hour if you’d like those flavors really melded together! Just remember—if simmering longer—keep an eye on liquid levels so nothing evaporates too much.

Step 11: Serve Hot!

Finally, serve your chili hot! While it’s packed with flavor on its own, don’t forget those toppings! Shredded cheddar cheese is fantastic alongside sour cream, cilantro, lime wedges, avocado slices… really anything you enjoy!

Step 12: Storage Tips

If you have leftovers, store them covered in an airtight container in the fridge for three to five days.

Freezer Instructions

This chili freezes wonderfully too! Just pour portions into ziplock bags, seal tightly before freezing them for up to three months. When ready to enjoy again, thaw overnight in the fridge before reheating on low heat until warmed through.

Slow Cooker Instructions

For slow cooker lovers, combine all ingredients except chicken, corn, and cream cheese into your slow cooker base; cook on low for five hours or high for three hours before stirring in chicken mixture last followed by corn and cream cheese for another hour!

And there you go! You’re now ready to enjoy a delicious bowl of White Chicken Chili (Easy). Happy cooking!

Pro Tips for Making White Chicken Chili (Easy)

Making White Chicken Chili is a delightful experience, and a few simple tips can elevate your dish even further. Here are some helpful pointers to ensure your chili turns out perfectly every time!

– Use rotisserie chicken for convenience: It saves you time and adds wonderful flavor. Shredding the chicken yourself allows for a mix of dark and light meat, enhancing the texture.

– Don’t skip the cream cheese: This ingredient adds that creamy richness that makes this chili irresistible. Make sure to soften it before adding to ensure it mixes smoothly.

– Adjust spice levels to your taste: If you love heat, feel free to add extra crushed red pepper or jalapenos. For a milder version, reduce the amount of chili powder.

– Let it simmer longer for depth of flavor: While 5 minutes is enough, allowing the chili to simmer for up to an hour really melds the flavors together beautifully.

– Get creative with toppings: The right toppings can take your chili to the next level. Consider adding fresh ingredients like lime juice and cilantro for brightness.

How to Serve White Chicken Chili (Easy)

Serving White Chicken Chili is an opportunity to showcase your creativity! Whether you’re hosting a gathering or enjoying a cozy night in, here are some ideas to present this delicious dish.

Garnishes

– Shredded cheddar cheese: A classic topping that melts beautifully into the warm chili.

– Fresh cilantro: Adds a burst of freshness that complements the flavors perfectly.

– Slices of lime: A squeeze of lime juice brightens up each bite and enhances the overall flavor.

Side Dishes

– Cornbread: A sweet and savory complement that pairs wonderfully with the chili.

– Green salad: A crisp salad balances the richness of the chili with fresh veggies.

– Rice or quinoa: Serve alongside for those who want a heartier meal option.

– Tortilla chips: Perfect for scooping up chili and adding crunch.

Make Ahead and Storage

Meal prep can make your life easier, especially with a recipe as versatile as White Chicken Chili. Here’s how to store and enjoy it later!

Storing Leftovers

– Refrigerate promptly: Store any leftovers in an airtight container within two hours of cooking.

– Keep it fresh: Leftovers can be stored in the fridge for 3-5 days.

Freezing

– Portion out servings: Divide the chili into ziplock bags or freezer-safe containers for easy access later.

– Label and date: Don’t forget to label your containers! Frozen chili is best enjoyed within 3 months.

Reheating

– On the stove: Thaw overnight in the fridge, then heat over low heat until warmed through. Add a splash of water if needed.

– In the microwave: You can also reheat directly from frozen; just microwave in intervals, stirring occasionally until hot.

FAQs

As you prepare to make this scrumptious White Chicken Chili, you may have some questions. Here are answers to common inquiries:

Can I use canned chicken instead of rotisserie chicken?

Yes, canned chicken works in a pinch! Just drain it well before adding it to your chili.

Can I make this recipe vegetarian?

Absolutely! Substitute shredded jackfruit or mushrooms for chicken, use vegetable broth instead of chicken base, and skip any animal-derived toppings.

How spicy is this chili?

The spiciness largely depends on your choice of spices. You can control heat levels by adjusting crushed red pepper or opting for mild green chilies.

Final Thoughts

I hope you’re excited to try this easy White Chicken Chili recipe! With its creamy texture and comforting flavors, it’s sure to become a favorite in your home. Enjoy experimenting with different toppings and serving options. Happy cooking!