This White Chicken Chili Recipe is so easy to make and super tasty! It’s a long-time favorite in our family and one I can remember enjoying for as far back as I can remember.
Guest post from Brigette
You’ll Love This White Chili Chicken Recipe
My mom has served this soup as part of lunch on Christmas Day for as long as I can remember!
She always did a “Soup and Sandwich” theme, with several different kinds of soup and all the ingredients for make-your-own sub sandwiches. This kept Christmas meal preparations fairly simple, while still being a meal that we all looked forward to!
White Chicken Chili is a nice change of pace from regular chili too.
The original recipe, which I’ve adapted somewhat, came from some dear family friends who are well-known for their hospitality and delicious recipes.
This soup is no exception! It is cheesy, filling, and perfect on any chilly day of the year.
Creamy White Chicken Chili Ingredients
- 1 Tablespoon olive oil
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 3 cups cooked, diced chicken
- 3 16-ounce cans Great Northern beans, drained
- 1 8-ounce can chopped mild green chilies (use hot for a spicier version)
- 4 cups chicken broth or stock
- 16 ounces grated Monterey Jack cheese, divided (less works too)
- Salt and pepper to taste, if needed
How to Make Easy White Chicken Chili
1. In a large saucepan, heat oil over medium heat. Add onions and cook until translucent.
2. Stir in garlic and the remaining spices except salt and pepper and saute for 2-3 minutes
3. Add chicken, beans, chilies, broth, and 12 ounces cheese. Simmer over low heat for 15 minutes, stirring occasionally.
4. Add salt and pepper to taste, if needed.
5. Ladle into bowls and sprinkle with remaining cheese.
Tips for Making White Chili Chicken
Start with a very large, heavy-bottom pot to make sure you have enough room for your ingredients and so the soup doesn’t burn as it simmers.
Also, make sure you taste-test as you go along to assure it’s properly seasoned.
And, if you want to make it in advance, just transfer the cooked soup to a large slow cooker and let it simmer on low for several hours, or until you’re ready to eat.
White Chicken Chili Recipe Easy Variations
There are many ways you can tweak this recipe based on what you have in the house (or your family’s taste preferences.
Feel free to adjust the spices, or even try new seasoning blends, based on what you prefer.
You can also use shredded or ground turkey for a different flavor and texture.
Omit the chilies if that’s not your thing — try different cheese blends to see what you like best.
What to Serve with Creamy White Chicken Chili
The great thing about chili is that it’s essentially a meal in itself, however it pairs well with any type of salad or sandwich, fresh fruit, homemade bread or rolls, crackers, cornbread, etc.
You could also create a “topping buffet” and offer a variety of cheeses, green onions, sour cream, and other toppings to make it feel a little more gourmet.
Storing Leftover White Chili Chicken
Chili is great as leftovers, so definitely plan ahead to make sure you get to enjoy them!
Chili will last for several days in the fridge if stored in an air-tight food storage container.
Freezing Creamy White Chicken Chili
You can freeze Chili for later, if you don’t think you’ll be able to eat all the leftovers within a week.
Freeze it as a full meal or in individual servings (great for lunches throughout the week).
How to Reheat Easy White Chicken Chili
Chili reheats wonderfully — either on the stove or in the microwave.
Microwave individual servings in a microwave-safe bowl in 30-second intervals until the desired temperature is reached.
If you’re reheating a bunch of chili, you’ll have the best results by reheating it in a saucepan on medium-low heat, stirring occasionally.
Best White Chicken Chili Recipe FAQs
If you know you like thicker chili, you may want to use less broth when making the soup (you can always add more later). However, if your chili ends up too runny for your preference, you can thicken it with flour or cornstarch.
Regular chili has a base of red chilies, tomatoes, red beans, and beef, while white chili calls for green chilies, white beans, and chicken. They are very different but both delicious!
White Chili Chicken
Ingredients
- 1 Tablespoon olive oil
- 2 onions chopped
- 4 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 3 cups chicken cooked and diced
- 48 ounces Great Northern beans drained
- 8 ounces mild green chilies chopped
- 4 cups chicken broth
- 16 ounces Monterey Jack cheese shredded
- Salt and pepper to taste if needed
Instructions
- In a large saucepan, heat oil over medium heat. Add onions and cook until translucent.
- Stir in garlic and the remaining spices except salt and pepper and saute for 2-3 minutes
- Add chicken, beans, chilies, broth, and 12 ounces cheese. Simmer over low heat for 15 minutes, stirring occasionally.
- Add salt and pepper to taste, if needed.
- Ladle into bowls and sprinkle with remaining cheese.
Nutrition
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Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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Janell says
I get the same message on pinterest about the image being too small–and tried it two times.. What else should I do.
julie says
I heard that this meal can be a crock pot freezer meal (meaning all of the raw ingredients go in a freezer gallon bag and you pop it into a crock pot before work and add any of your wet ingredients (i.e. chicken broth, etc) and its done after 4 to 6 hrs)…is this true?
Jamie Lyn says
We just had this at my sister-in-law’s house, and that is exactly what she did. Tasted great!
sarah arrieta says
Made this today and my family loved it. Thanks for sharing. Even my picky son loved it.
Anna @ The DIY Mom says
What a great theme! You can change some things up every year, but still keep the tradition.
Valerie says
I LOVE your mom’s recipes. The little I’ve read about her inspires me, and I’d love to read more advice from her, and to hear how she does everyday things.
Laura says
I have tried to PIN IT it says “Your image is too small” I guess that mean s the picture of your chilit is too small could you make it bigger so I can PIN IT? Thank you so much!
MSM Team says
So sorry you’re having trouble. It worked for me just now.
Jen says
What a great tradition! Your mom seems like such a neat lady.
I just wanted to add that I make a very very similar recipe that does not use cheese, and is still soooo yummy! Just wanted to put that out there that it isn’t needed if dairy is an issue. Also ours has corn and some lime juice, which adds a nice flavor!
Crystal says
Yes, she is an amazing woman… because she’s my mom, too. 🙂 {Brigette is my older sister!}
Brigette says
Thanks for commenting about making this dairy-free! Good to know. The corn and lime juice sound like great additions!