- Velvety texture with just the right amount of spice in this Weinshertzl Chili
- Quick 45-minute recipe perfect for weeknight family dinners
- Simple one-pot method that even kitchen beginners can master
- Meal-prep friendly – tastes even better the next day
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 generous portions
The Ultimate White Chicken Chili – Weinshertzl Chili Experience
Are you tired of the same old tomato-based chili recipes? The White Chicken Chili – Weinshertzl Chili offers a welcome change with its creamy, flavor-packed profile that will have everyone asking for the recipe. This hearty dish combines tender chunks of chicken with white beans and mild green chiles in a rich, smooth broth.
The Weinshertzl version of White Chicken Chili stands out because of its perfect balance between creamy comfort and zesty flavors. The secret lies in the combination of cream cheese and sour cream that creates an incredibly silky texture without weighing down the dish.
White Chicken Chili – Weinshertzl Chili is sized perfectly to feed a family of four with generous portions. It’s substantial enough to be a complete meal on its own, but also pairs beautifully with a side of cornbread or a simple green salad for a dinner that will satisfy everyone at your table.
Nutrition Comparison
| Nutrition Facts (per serving) | White Chicken Chili – Weinshertzl | Traditional Red Beef Chili | Store-Bought White Chili |
|---|---|---|---|
| Calories | 385 | 425 | 450 |
| Protein | 29g | 25g | 22g |
| Carbohydrates | 28g | 35g | 42g |
| Fat | 18g | 22g | 24g |
| Fiber | 6g | 8g | 5g |
| Sodium | 820mg | 950mg | 1200mg |
What You’ll Need for White Chicken Chili – Weinshertzl Chili
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1½ pounds | Cut into 1-inch cubes |
| White onion | 1 medium | Diced (about 1 cup) |
| Garlic | 3 cloves | Minced |
| Jalapeño | 1 medium | Seeded and diced |
| Green chiles | 2 cans (4 oz each) | Mild, diced |
| White beans | 2 cans (15 oz each) | Great Northern or cannellini, drained |
| Chicken broth | 4 cups | Low-sodium |
| Ground cumin | 2 teaspoons | |
| Dried oregano | 1 teaspoon | |
| Chili powder | 1 teaspoon | |
| Salt | 1 teaspoon | Or to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Cream cheese | 4 ounces | Softened |
| Sour cream | ½ cup | Plus more for serving |
| Fresh lime juice | 1 tablespoon | From about half a lime |
| Fresh cilantro | ¼ cup | Chopped, plus more for garnish |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large Dutch oven or pot | For cooking the chili |
| Sharp knife | For cutting chicken and vegetables |
| Cutting board | For prep work |
| Measuring cups and spoons | For precise measurements |
| Wooden spoon | For stirring |
| Can opener | For opening canned ingredients |
| Ladle | For serving |
| Citrus juicer (optional) | For extracting lime juice |
Optional Substitutions
- Chicken thighs can replace breasts for more flavor and juiciness
- Cannellini beans work perfectly in place of Great Northern beans
- Greek yogurt can substitute for sour cream for a tangier, lighter option
- Neufchâtel cheese is a lighter alternative to cream cheese with 1/3 less fat
- For vegetarian option, use extra beans and vegetable broth instead of chicken
- Rotisserie chicken can save preparation time (add 2 cups shredded at the end)
Extremely Detailed Step-by-Step Instructions
Kitchen Setup (5 minutes)
- Clear and organize your workspace
- Remove unnecessary items from your countertop
- Make sure you have enough space for your cutting board
- Place your trash can or a bowl for scraps within easy reach
- Wash your hands thoroughly with soap and water for 20 seconds
- Gather all tools and ingredients
- Place all ingredients on the counter
- Check that you have all items from the ingredient list
- Set out all measuring cups and spoons
- Place your Dutch oven or large pot on the stove (don’t turn it on yet)
Ingredient Preparation (15 minutes)
- Prepare the chicken
- Take chicken breasts out of packaging and place on a clean cutting board
- Pat completely dry with paper towels (this helps with browning)
- Using a sharp knife, trim off any fat or connective tissue
- Cut into even 1-inch cubes (approximately the size of a standard dice)
- Transfer cut chicken to a clean bowl
- Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper
- Toss chicken pieces to coat evenly with seasoning
- Set aside while you prepare other ingredients
- Prepare the onion
- Cut off both ends of the onion
- Cut in half from top to bottom
- Peel off the papery outer layer
- Place flat side down on cutting board for stability
- Make vertical cuts about ¼-inch apart, not cutting all the way through the root end
- Make horizontal cuts across the vertical cuts to create a dice
- Place diced onion in a small bowl
- Beginner tip: If your eyes water while cutting onions, refrigerate the onion for 30 minutes before cutting or work near running water
- Prepare the garlic
- Separate 3 cloves from the head of garlic
- Place a clove flat on the cutting board
- Place the flat side of your knife blade on top of the clove
- Press down firmly with the heel of your hand to crush the clove
- Remove and discard the papery skin
- Finely chop the garlic by rocking your knife back and forth over it
- Set aside in a small bowl
- Beginner tip: You can use a garlic press if you have one
- Prepare the jalapeño
- Wash the jalapeño under cold running water
- Cut off the stem end
- Cut the jalapeño in half lengthwise
- Use a spoon to scrape out the seeds and white membrane (wear gloves if you have sensitive skin)
- Place flat side down and cut into small strips
- Turn and cut across the strips to create a fine dice
- Place in a small bowl
- Safety tip: Wash hands immediately after handling jalapeños and avoid touching your eyes
- Prepare the canned ingredients
- Open cans of white beans with a can opener
- Pour beans into a colander placed in the sink
- Rinse thoroughly with cold water to remove excess sodium
- Drain well, shaking colander to remove excess water
- Open cans of green chiles (no need to drain)
- Beginner tip: Place opened cans away from your work area to avoid accidental spills
- Prepare the lime and cilantro
- Roll the lime on the counter under your palm to soften it
- Cut the lime in half
- Squeeze one half into a small bowl to extract 1 tablespoon juice
- Remove any seeds with a spoon
- Rinse cilantro under cold water
- Pat dry with paper towels
- Remove leaves from stems
- Chop leaves finely
- Set aside in a small bowl
Cooking Phase (25 minutes)
- Brown the chicken
- Place Dutch oven or pot on stove
- Turn heat to medium-high
- Add 1 tablespoon of olive oil
- Allow oil to heat until it shimmers (about 1-2 minutes)
- Carefully add half the chicken pieces in a single layer
- Important: Do not crowd the pan or chicken will steam instead of brown
- Let chicken cook undisturbed for 2 minutes
- Using tongs or a spatula, turn pieces and cook 1-2 minutes more
- Remove first batch to a clean plate
- Repeat with remaining chicken
- Beginner tip: Chicken should be golden on the outside but not fully cooked inside
- Cook the aromatic vegetables
- Reduce heat to medium
- Add diced onion to the same pot (no need to clean it)
- Cook for 3-4 minutes, stirring occasionally with a wooden spoon
- Look for onions to become translucent and soft
- Add minced garlic and diced jalapeño
- Cook for exactly 1 minute, stirring constantly
- Caution: Garlic burns easily, which makes it bitter, so watch carefully
- Add the seasonings to create the White Chicken Chili – Weinshertzl Chili base
- Add 2 teaspoons ground cumin
- Add 1 teaspoon dried oregano
- Add 1 teaspoon chili powder
- Stir continuously for 30 seconds
- The spices should become fragrant but not burn
- Beginner tip: If spices start to stick to the bottom of the pot, proceed immediately to the next step
- Combine all main ingredients
- Return browned chicken to the pot, including any juices on the plate
- Add both cans of diced green chiles (with their liquid)
- Pour in 4 cups of chicken broth
- Add the drained white beans
- Stir everything together with a wooden spoon
- Make sure to scrape the bottom of the pot to release any browned bits (this is flavor!)
- Simmer the White Chicken Chili – Weinshertzl Chili
- Increase heat to high and bring mixture to a boil
- Once boiling (you’ll see bubbles breaking the surface throughout), reduce heat to low
- Cover pot with lid
- Simmer for 20 minutes
- Stir gently every 5 minutes to prevent sticking
- Beginner tip: If mixture is boiling too vigorously, lower heat slightly
- Add the creamy components
- After 20 minutes, check that chicken is fully cooked by cutting a piece in half (should be white throughout, not pink)
- Cut cream cheese into small 1-inch cubes
- Add cream cheese to pot one cube at a time, stirring after each addition
- Continue stirring until cream cheese is completely melted and no white specks remain
- Add ½ cup sour cream
- Stir gently until fully incorporated
- Beginner tip: If cream cheese isn’t melting smoothly, turn heat up slightly
- Finish the White Chicken Chili – Weinshertzl Chili
- Add 1 tablespoon fresh lime juice
- Add ¼ cup chopped cilantro
- Add remaining ½ teaspoon salt and ¼ teaspoon pepper
- Stir to combine
- Taste a small spoonful (be careful, it’s hot!)
- Adjust seasoning if needed (more salt, pepper, or lime juice)
- Simmer uncovered for 5 more minutes, stirring occasionally
- Chili should thicken slightly but still be soupy
Serving Your White Chicken Chili – Weinshertzl Chili
- Prepare serving bowls and garnishes
- Set out 4 bowls
- Place optional garnishes in small serving bowls:
- Extra sour cream
- Extra chopped cilantro
- Lime wedges
- Sliced avocado
- Shredded cheese
- Crushed tortilla chips
- Serve the chili
- Turn off heat under pot
- Using a ladle, fill each bowl with chili
- Let diners add their preferred garnishes
- Serving suggestion: Place a lime wedge on the rim of each bowl for a restaurant-style presentation
If you like this White Chicken Chili, you might also enjoy trying a Texas Roadhouse Chili for a different flavor experience.
Troubleshooting Your White Chicken Chili – Weinshertzl Chili
Common Issues and Simple Solutions
Problem: My chili is too thin or watery
- Solution: Simmer uncovered for 10-15 more minutes, stirring occasionally
- Alternative solution: Mix 1 tablespoon cornstarch with 1 tablespoon cold water in a small bowl, then stir this mixture into the chili and simmer for 5 more minutes
- Prevention: Make sure to simmer uncovered during the final stage
Problem: My chicken turned out tough or rubbery
- Solution: Next time, be careful not to overcook the chicken in the initial browning stage
- Prevention: Cut chicken into even-sized pieces so they cook at the same rate
- Tip: Dark meat (thighs) is more forgiving and stays tender longer than white meat (breast)
Problem: The cream cheese isn’t melting smoothly and I see white specks
- Solution: Remove about ½ cup of hot broth from the chili, place in a bowl with the cream cheese, whisk until smooth, then return mixture to the pot
- Prevention: Make sure cream cheese is at room temperature before adding (leave out for 30 minutes)
- Tip: Cut cream cheese into smaller pieces for faster melting
Problem: My White Chicken Chili – Weinshertzl Chili isn’t spicy enough
- Solution: Add a dash of hot sauce, a pinch of cayenne pepper, or a few red pepper flakes
- Prevention: Leave some jalapeño seeds in during preparation for more heat
- Tip: Provide hot sauce at the table so each person can adjust the heat level to their preference
Problem: My chili is too spicy
- Solution: Add more sour cream to cool it down, or serve with a dollop of plain yogurt
- Alternative: Add a bit more chicken broth to dilute the spiciness
- Tip: Serve with avocado slices, which help neutralize spiciness
Variations & Substitutions for White Chicken Chili – Weinshertzl Chili
Make It Your Own
Extra Spicy White Chicken Chili Version
- Leave all seeds in jalapeño when preparing
- Add ¼ teaspoon cayenne pepper with other spices
- Top with sliced fresh jalapeños
- Add a dash of hot sauce before serving
Vegetarian White Bean Chili Version
- Skip the chicken completely
- Use vegetable broth instead of chicken broth
- Add an extra can of beans (try pinto beans for variety)
- Add 1 cup corn kernels for texture and sweetness
- Add 1 diced red bell pepper for color and flavor
Low-Carb White Chicken Chili Option
- Reduce beans to 1 can instead of 2
- Add 2 cups cauliflower florets (add with the broth)
- Use full-fat cream cheese and sour cream
- Top with avocado instead of tortilla chips
Time-Saving Shortcuts
- Use 2 cups shredded rotisserie chicken (add during last 10 minutes of cooking)
- Use pre-minced garlic and pre-diced onions from the produce section
- Use bottled lime juice (1 tablespoon) instead of fresh
- Use dried cilantro (1 tablespoon) instead of fresh
For those who prefer a more traditional option, check out this Beef and Dark Beer Chili recipe with its rich, deep flavors.
Storage & Reheating Instructions
Keep Your White Chicken Chili – Weinshertzl Chili Fresh
Refrigerator Storage
- Allow chili to cool completely at room temperature (no more than 2 hours)
- Transfer to airtight containers with lids
- Refrigerate promptly
- Keeps fresh for 3-4 days in refrigerator
- Pro tip: The flavors often improve after a day in the refrigerator
Freezer Storage
- Cool chili completely in refrigerator first
- Portion into freezer-safe containers with tight-fitting lids
- Leave about ½-inch space at the top of each container for expansion
- Label each container with “White Chicken Chili – Weinshertzl Chili” and the current date
- Freeze for up to 3 months
- Beginner tip: Freeze individual portions for easy single-serving meals
Reheating From Refrigerator
- Stovetop method:
- Place desired amount in a saucepan
- Heat over medium-low heat
- Stir every minute or so to prevent sticking
- Heat until internal temperature reaches 165°F (about 5-7 minutes)
- Add a splash of chicken broth if chili seems too thick
- Microwave method:
- Place portion in microwave-safe bowl
- Cover with microwave-safe lid or paper towel
- Heat at 50% power for 1-minute intervals
- Stir between each interval
- Continue until thoroughly heated (usually 2-3 minutes total)
Reheating From Frozen
- Thawing first (recommended):
- Transfer frozen container to refrigerator
- Allow to thaw overnight (about 24 hours)
- Reheat using refrigerated methods above
- Direct reheating (if in a hurry):
- Run container under warm water to loosen frozen block
- Transfer to saucepan
- Heat over low heat with lid on
- Stir occasionally as it melts
- Once fully thawed, increase heat to medium-low
- Heat until internal temperature reaches 165°F
- Caution: This method may slightly affect texture
Safety Notes & Tips for White Chicken Chili – Weinshertzl Chili
Kitchen Safety First
Raw Chicken Handling
- Use a separate cutting board for chicken (preferably plastic for easy sanitizing)
- Wash hands with soap and hot water for 20 seconds after handling raw chicken
- Sanitize all surfaces that come in contact with raw chicken using a kitchen sanitizer or diluted bleach solution
- Never reuse plates or utensils that have touched raw chicken without washing first
Food Safety Temperature Guidelines
- Chicken must reach an internal temperature of 165°F to be safe
- If you have a food thermometer, use it to check the chicken pieces
- If you don’t have a thermometer, cut open a larger piece to ensure it’s white throughout with no pink
- Don’t leave cooked White Chicken Chili – Weinshertzl Chili at room temperature for more than 2 hours
- When reheating, always bring to at least 165°F throughout
Meal Prep Tips
- Chop all vegetables the day before and store in separate containers in the refrigerator
- Measure out dry spices in advance and keep in a small bowl covered with plastic wrap
- The White Chicken Chili – Weinshertzl Chili tastes even better the next day as flavors meld
- For meal prep, make a double batch and freeze half in individual portions
Looking for a complement to your meal? This Sweet Chili Sauce makes a surprising and flavorful drizzle for topping your White Chicken Chili.
Final Chef’s Notes on White Chicken Chili – Weinshertzl Chili
The key to perfect White Chicken Chili – Weinshertzl Chili is achieving that ideal balance between creamy richness and bright, zesty flavors. Don’t rush the simmering process—this is where the magic happens as all the ingredients get acquainted and the flavors meld together into something greater than the sum of their parts.
For truly spectacular results, consider making this a day ahead of when you plan to serve it. Like many soups and stews, the White Chicken Chili – Weinshertzl Chili develops even more complex and harmonious flavors overnight in the refrigerator.
Remember that this recipe is just a starting point. The joy of homemade cooking is customizing dishes to suit your personal taste. Once you’ve mastered the basic White Chicken Chili – Weinshertzl Chili recipe, feel free to experiment with your own touches to make it uniquely yours.
