The Ultimate White Chicken Chili Recipe That Will Change Your Soup Game Forever

Key Takeaways:

• Ready in under 1 hour with simple pantry ingredients
• Perfect balance of tender chicken, creamy beans, and mild heat
• Make-ahead friendly and freezer safe
• Serves 4 people with generous portions

Why You Need This White Chicken Chili in Your Life

Tired of the same old tomato-based chili? This creamy white chicken chili combines tender chunks of chicken with white beans in a rich, flavorful broth. Perfect for busy weeknights or weekend gatherings.

What You’ll Need

Kitchen Equipment

• Large saucepan or Dutch oven (at least 5-quart capacity)
• Sharp chef’s knife
• Sturdy cutting board
• Measuring cups (both dry and liquid)
• Measuring spoons
• Wooden spoon for stirring
• Can opener
• Colander for draining beans
• Timer

Ingredients

• 2 pounds fresh chicken breast, cut into 1-inch cubes
• 3 cans (15.5 oz each) northern beans, drained and rinsed
• 1 large sweet onion, diced
• 2 fresh poblano chilies, diced
• 2 jalapeño peppers, seeded and minced
• 4 garlic cloves, minced
• 4 cups low-sodium chicken stock
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 teaspoons cumin
• 1 tablespoon chili powder
• Salt and pepper to taste

Optional Toppings

• Shredded cheese
• Sour cream
• Tortilla chips
• Fresh cilantro
• Lime wedges

Step-by-Step Instructions

Preparation Phase (15-20 minutes)

Preparing the Chicken

1. Remove chicken breasts from packaging and pat dry with paper towels
2. Place chicken on cutting board and trim off any visible fat
3. Cut chicken into 1-inch cubes: first slice horizontally into strips, then cut strips into cubes
4. Set chicken aside on a clean plate

Preparing the Vegetables

1. Peel onion and cut in half from top to bottom
2. Place each half cut-side down and slice into strips, then across to dice
3. For poblano chilies:

• Cut off stem end
• Slice in half lengthwise
• Remove seeds and white membranes
• Cut into strips, then dice into small pieces

1. For jalapeños:

• Wear gloves if available
• Cut off stem end
• Slice in half lengthwise
• Remove seeds and white membranes (leave some for extra heat if desired)
• Mince into very small pieces

1. For garlic:

• Separate cloves from head
• Peel each clove
• Mince finely with knife or use garlic press

Preparing Other Ingredients

1. Open bean cans with can opener
2. Pour beans into colander
3. Rinse thoroughly with cold water
4. Let drain while preparing other ingredients
5. Measure out spices into small bowls:

• 2 teaspoons cumin
• 1 tablespoon chili powder

Cooking Phase (35-40 minutes)

Starting the Base (10 minutes)

1. Place large saucepan on stove
2. Turn heat to medium-low
3. Add 2 tablespoons olive oil
4. Wait 1 minute for oil to heat (it should look shimmery)
5. Add diced onions
6. Stir occasionally with wooden spoon for 5 minutes until soft and translucent
7. Add diced poblanos and jalapeños
8. Cook 3 minutes, stirring occasionally
9. Add minced garlic
10. Stir continuously for 1 minute (don’t let garlic brown)

Cooking the Chicken (10 minutes)

1. Add cubed chicken to pot
2. Increase heat to medium
3. Stir frequently until chicken is no longer pink (8-10 minutes)
4. Add measured spices:

• Cumin
• Chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. Stir to coat chicken and vegetables evenly

Completing the Chili (15-20 minutes)

1. Pour in 4 cups chicken stock
2. Add drained and rinsed beans
3. Stir gently to combine
4. Bring to gentle simmer (small bubbles around edge of pot)
5. Reduce heat to maintain gentle simmer
6. Cook uncovered for 15 minutes, stirring occasionally
7. Pour in 1 cup heavy cream
8. Stir to combine
9. Simmer 5 more minutes

Finishing Steps (5-10 minutes)

1. Turn off heat
2. Taste carefully (it’s hot!)
3. Add more salt and pepper if needed
4. Let stand 5 minutes to thicken slightly
5. Ladle into warmed bowls
6. Add optional toppings as desired:

• Sprinkle with shredded cheese
• Add dollop of sour cream
• Top with crushed tortilla chips
• Garnish with cilantro
• Serve with lime wedges

Troubleshooting Tips

• Chili too thin? Simmer longer to reduce
• Too thick? Add more stock
• Not creamy enough? Add more heavy cream
• Too spicy? Add more cream or serve with sour cream
• Too mild? Add extra jalapeño or cayenne pepper

Variations

• Use rotisserie chicken for faster prep
• Substitute turkey for chicken
• Use different white beans (cannellini, great northern)
• Make it dairy-free by omitting cream
• Add corn for extra texture

Storage & Reheating

• Refrigerate up to 4 days in airtight container
• Freeze up to 3 months
• Reheat gently on stovetop or microwave
• Add splash of stock when reheating if too thick

Safety Notes

• Cook chicken to 165°F internal temperature
• Never refreeze previously frozen chili
• Cool completely before refrigerating
• Use fresh ingredients and check expiration dates
• Wash hands after handling raw chicken
• Use separate cutting boards for meat and vegetables
• Clean all surfaces that contacted raw chicken

Prep Time: 15-20 minutes
Cook Time: 35-40 minutes
Total Time: 50-60 minutes
Servings: 4