Easy Stovetop White Chicken Chili Recipe
Super Creamy White Chicken Chili The tastiest, creamiest, coziest stovetop white chicken chili is here! This is the only chili recipe you need for the fall and winter seasons. We are officially in soup season, and this rich white chicken chili will warm your heart and soul! Made with flavorful chicken thighs, hearty cannellini beans,…
Super Creamy White Chicken Chili
The tastiest, creamiest, coziest stovetop white chicken chili is here! This is the only chili recipe you need for the fall and winter seasons. We are officially in soup season, and this rich white chicken chili will warm your heart and soul! Made with flavorful chicken thighs, hearty cannellini beans, mild green chilies, and whole-kernel corn resulting in a satisfyingly delicious bowl of unforgettable soup.
This chili soup is lighter and a great alternative to traditional beef chili! And it makes a perfect dinner for cold, chilly fall and winter nights! If you happen to have leftovers, pack them up into freezer-friendly containers for when you need them! Your white chicken chili leftovers can last up to 90 days in the freezer. So, I suggest you do what I typically do: double batch!
Check out my butternut squash soup and chicken pot pie soup if you like soup as we do! These soups ensures you adequately prepares for the soup season!
BEST Fall/Winter Comforting Soup!
This is hands down my favorite chili recipe because it is made with chicken, unlike beef or turkey chili. Also, this white chicken chili comes together with ease on the stove. You can also make this chili in your crockpot. You may need to adjust some things, such as the amount of liquid to add. The flavors of this stovetop white chicken chile will make you swoon. It’s the perfect thing to make as the weather starts cooling down!
One of the best things about this white chicken chili recipe is that it comes out so creamy and yet lighter than beef chili. That richness is perfect for savoring; making for a delicious meal everyone loves. And after cooking, grab a bowl and fill it with this comforting and creamy soup. Enjoy it with soda bread or cornbread.
What Is the Best Chicken for White Bean Chicken Chili?
In my opinion, chicken thighs are the best part of chicken for making white chicken chili. They are flavorful and tasty, adding depth and flavor to the recipe. Yes, you could make it with chicken breast, but you will thank me so much more later if you use chicken thighs.
Now, personally, I prefer the boneless skinless thighs, but if you don’t mind at all about deboning and removing the skin afterward, then you can absolutely go with the bone-in, skin-on type!
Why You Will Love This Stovetop White Chicken Chili
- This recipe is super simple to make with pantry ingredients.
- Nutritious fall/winter soup for those chilly evenings!
- Your entire house will smell glorious and feel cozy while this chili simmers away on the stovetop!
- It’s creamy and dreamy.
- Lighter than traditional beef chili!
- You can make it ahead and serve to a crowd or just for your family.
- This stovetop white chicken chili recipe is freezer-friendly! I generally like having this soup in the freezer during fall and winter season, for whenever we need it!
- It’s perfect for colder weather to have something cozy to eat.
- You will love the flavors of this new take on chili!
What Spice Do You Use For Stovetop White Chicken Chili?
You will need to use chili seasoning mix for white chicken chili. No matter what chili you make, you need to add chili blend/chili seasoning mix for that authentic chili taste. What is chili spice made of? Chili spice mix is a blend of coriander, cumin, paprika, garlic powder, onion powder, oregano, salt, and ground red chilis. Chili spice mix may also be referred to as chili spice blend or chili spice powder! Just make sure to read the ingredients list!
You can always make your own chili seasoning at home. However, the great thing is that you can easily get it from the store. There are several brands out there. Another good thing is that you can use taco seasoning in the absence of chili spice/chili powder because they are made of almost the same ingredients. And I actually used taco seasoning for this stovetop white chicken chili recipe. Everything came out good, and this soup is abso-freakingly delicious!
WATCH HOW TO MAKE THIS RECIPE:
What Ingredients Go Into Stovetop White Bean Chicken Chili?
- Boneless skinless chicken thighs
- Cannellini beans (any other white beans will do)
- Mild diced green chilies
- Whole kernel sweet corn
- Cream cheese
- Heavy cream
- Extra Virgin Olive Oil (EVOO)
- Yellow onions, chopped
- Cloves of garlic, chopped or grated
- Jalapeno (seeding optional)
- Taco seasoning (this is the one I used)
- Knorr bouillon seasoning
- Salt (always add to taste)
- Black pepper
- Water (or chicken broth; please see recipe note if you wish to use broth)
How to Make the BEST EVER Stovetop White Chicken Chili (Step-by-Step)
Now you’re going to see how easy it is to make this amazing white chicken chili for dinner tonight! Please see the recipe card for the full instructions.
- Gather
Start by pulling all the ingredients out and getting organized. It will make this even more of a breeze.
- Prep the Ingredients:
Next, you’ll prep the ingredients by washing and chopping the onion, garlic, and jalapeno.
- Brown the Chicken Thighs
Season chicken with a bit of salt, black pepper, and Knorr seasoning. Then heat up a large pot on your stove and brown the chicken.
- Sauté the Veggies
You’ll remove the chicken and set it aside so you can add the onions, garlic, and jalapeno to the same pan. Sauté this all up for about 4 minutes or until fragrant or translucent.
- Add the Beans, Corn and Green Chiles; Sauté
Then add the beans, corn, chiles, taco seasoning, Knorr, and salt to the pot. Saute for 4-5 minutes. This helps to intensify flavors as well. Ensure you are stirring so the contents do not stick to the bottom of the pan.
- Simmer
Next, you’ll add water and put the chicken back into the pot. Cover and simmer this up for an hour. Go put your feet up and enjoy the aromas wafting through your home.
- Shred Chicken Thighs
After an hour, take the chicken out of the chili and shred or cut it up. I typically shred it using a fork and a knife.
- Blend Some of the Chili
This step is completely optional, but I love doing it to enhance the creamy texture and also give the soup a subtle look.
- Make it Creamier!
Now it’s time to put the chicken back in and add the heavy cream and cream cheese and finish.
Recipe Notes/Tips for Stovetop Chicken Chili
- When you’re cooking the veggies, keep stirring. Otherwise, they’re going to stick to the bottom of the pot.
- Remove the seeds from the jalapeno if you don’t want it to be spicy. My kids love this soup, and I want them to enjoy it so, of course, I had to deseed them.
- This stovetop white chicken chili is more flavorful with chicken thighs. I don’t recommend using chicken breast! Note: You want the flavorful part of chicken for your soups!
- Do not use rotisserie chicken. Rotisserie chicken is bland. Unfortunately, if you do, I don’t think you will get the same flavor and texture results.
- If you use rotisserie chicken or any already cooked chicken leftover, then use chicken broth instead of water. Note: I only used water because I used fresh chicken thighs.
- Using chicken broth instead of water will change the amount of salt and Knorr bouillon powder. This is because most chicken broth contains sodium.
- Blending some of the soup towards the end is optional, but it makes it creamier. Also, I like to blend it because my kids do not particularly enjoy chewing down beans. Make sure to consider this option if you have picky eaters.
- Add cayenne pepper or hot sauce if you want your soup to be extra spicy.
- Finally, and (most importantly) ensure you have enough time to allow this chili to simmer. It makes a lot of difference. Note: I simmered it for an hour before shredding the chicken. After adding the shredded chicken, heavy, and cream cheese, I simmered it some more for the cream cheese to melt and everything to combine.
Best Toppings for Creamy Chicken Chili
- Avocado
- Sour cream
- Tortilla strips or chips (I used this low sodium ones)
- Monterey cheese
- Pepper Jack cheese
- Cheddar cheese
- Fresh cilantro
What to Serve with Stovetop Chicken Chili
Easy homemade Irish soda bread is delicious and hearty; crusty/rustic outside and a little dense inside. This bread is perfect with a cozy bowl of soup like this chili.
A simple easy cornbread recipe – moist, nutritious and a crowd pleaser is a great choice to serve with this stovetop white chicken chili.
Easy-to-make strawberry blueberry spinach salad, aka berry spinach salad with lime olive oil vinaigrette is loaded with nutritious antioxidants, vitamins, and minerals. Berry spinach salad is perfect with this soup!
An easy holiday salad with fresh pomegranate seeds, arugula, apples, and pecans and finished with pomegranate salad dressing! Now you are ready to p-a-r-t-y with soup and salad!
How to Store Leftovers
You’ll want to gobble bowl after bowl down, but this white chicken chili is so hearty and filling. When it’s fully cool, you can put it in an airtight container in your fridge for up to 4 days. It has heavy cream which will cause it to change texture slightly in your freezer, but you can keep it in there for up to 3 months. To store in the freezer, I add the leftovers to small freezer-friendly individual containers and store them in the freezer. To reheat the soup, I usually use the “defrost” button to defrost first.
Not Your Grandma’s Regular Traditional Chili Recipe
No offense to traditional chili, because believe me, I love it, but white chicken chili is a different way to do things. The base is white, creamy, and indulgent, like the opposite of your typical chili. It’s not meant to replace traditions, but it is nice to have an alternative that you can simmer up for game day or dinner any day.
Stovetop White Chicken Chili FAQs
The secret is in using dark meat like chicken thighs. They have so much flavor and it really makes a huge difference in adding depth.
Follow my optional step for blending some of the liquid. Adding the heavy cream and cream cheese after that ensures it has a creamy, dreamy mouthfeel in every bite.
You will need a chili seasoning mix. Don’t fret if you have it, taco seasoning is a great substitute. In my recipe, I use taco seasoning and Knorr bouillon seasoning, along with salt and pepper to taste. These things give it the perfect flavor!
Since white chicken chili is so hearty, it is a full bowl of a meal. However, I like to round it out with salad or bread on the side. I’ve linked some suggestions above that are light and refreshing.
You can garnish it with slices of avocado, tortilla strips, a dollop of sour cream, shredded cheeses, or cilantro.
Any white beans would work. Cannellini beans are what I use for this white chicken chili. When you blend some of these up, they help add more creaminess. Navy beans or great northern beans are white beans you could use for white chili.
Variations/Substitutions
- No chili spice? No worries, you can use taco seasoning to make your white chicken chili. Or better still, you can make a homemade chili blend with a mixture of coriander, cumin, paprika, garlic powder, onion powder, oregano, salt, and ground red chilis.
- If you like things really hot, feel free to use another, hotter pepper instead of jalapeno.
- Can’t find cannellini beans? You can use another white bean as a replacement.
- If you don’t have heavy cream, whole milk will work. It will be slightly less creamy but still delicious!
- Don’t like chicken thighs, no worries. You can use chicken breast. Always remember that recipes are guides, and you, my friend, have the ultimate last say. Nevertheless, I do not recommend rotisserie chicken!
- You can use chicken broth instead of water.
HOW TO MAKE THIS WHITE CHILI WITH CHICKEN:
Print
Easy Stovetop White Chicken Chili Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6-8 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
The tastiest creamy, cozy stovetop white chicken chili is the only chili recipe you need for the fall and winter seasons. We are officially in soup season, and this rich white chicken chili will warm your heart and soul! Made with flavorful chicken thighs, hearty cannellini beans, mild green chilies, and whole-kernel corn resulting in a satisfyingly delicious bowl of unforgettable soup. This chili soup is lighter and a great alternative to traditional beef chili! And it makes a perfect dinner for cold, chilly fall and winter nights!
Ingredients
- 1.5 lbs chicken
- 2 cans of cannellini beans
- 2 (4oz) cans of mild diced green chilies
- 1 can whole kernel sweet corn
- 4 oz cream cheese
- ½ cup heavy cream
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 bulb of yellow onions, chopped
- 5 cloves of garlic, chopped or grated
- 2 jalapeno; seeded (seeding optional)
- 2 tablespoons taco seasoning (I used this one)
- 1 tablespoon Knorr Bouillon seasoning
- 1 salt (always add to taste)
- ½ teaspoon black pepper
- 5–6 cups of water
Instructions
- Gather. Start by pulling all the ingredients out and getting organized. It will make this even more of a breeze.
- Prep the Ingredients. Next, you’ll prep the ingredients by washing and chopping the onion, garlic, and jalapeno. Then, open the cans of Cannellini beans, Mild green chilies, and Whole kernel sweet corn. Pour the cannellini beans into a colander and rinse well with running water. Drain the corn using another colander, but no need to rinse. Don’t forget to prep your chicken thighs, washing them off and patting them dry with paper towels. Ignore if you do not wash your chicken.
- Brown the Chicken Thighs. Season chicken with a bit of salt, black pepper, and Knorr seasoning. Then heat up a large pot on your stove and add the EVOO. Let it get hot and then add the chicken, browning it on both sides. Don’t worry about cooking it through – just get it browned and help bring out the best flavors of the chicken.
- Sauté the Veggies. You’ll remove the chicken and set it aside so you can add the onions, garlic, and jalapeno to the same pan. Sauté this all up for about 4 minutes or until fragrant or translucent.
- Add the Beans, Corn, and Green Chiles; Sauté. Then add the beans, corn, chiles, taco seasoning, Knorr, and salt to the pot. Saute for 4-5 minutes. This helps to intensify flavors as well. Ensure you are stirring so the contents do not stick to the bottom of the pan.
- Simmer. Next, you’ll add water and put the chicken back into the pot. Cover and simmer this up for an hour. Go put your feet up and enjoy the aromas wafting through your home.
- Shred Chicken Thighs. After an hour, take the chicken out of the chili and shred or cut it up. I typically shred it using a fork and a knife.
- Blend Some of the Chili. This step is completely optional, but I love doing it to enhance the creamy texture and also give the soup a subtle look. Once you remove the chicken, scoop out 2-3 cups of the soup into your blender, blend it, and then add it back into the soup.
- Make it Creamier! Now it’s time to put the chicken back in and add the heavy cream and cream cheese. Simmer just a few minutes longer until it’s all well combined, then serve with your favorite toppings! I like avocado bites, sour cream, shredded Monterey cheese, and cilantro. Always top your chili with cilantro; it makes a whole lot of difference in taste. YUM!!!
Notes
When you’re cooking the veggies, keep stirring. Otherwise, they’re going to stick to the bottom of the pot.
Remove the seeds from the jalapeno if you don’t want it to be spicy. My kids love this soup, and I want them to enjoy it so, of course, I had to deseed them.
This stovetop white chicken chili is more flavorful with chicken thighs. I don’t recommend using chicken breast! Note: You want the flavorful part of chicken for your soups!
Do not use rotisserie chicken. Rotisserie chicken is bland. Unfortunately, if you do, I don’t think you will get the same flavor and texture results.
If you use rotisserie chicken or any already cooked chicken leftover, then use chicken broth instead of water. Note: I only used water because I used fresh chicken thighs.
Using chicken broth instead of water will change the amount of salt and Knorr bouillon powder. This is because most chicken broth contains sodium.
Blending some of the soup towards the end is optional, but it makes it creamier. Also, I like to blend it because my kids do not particularly enjoy chewing down beans. Make sure to consider this option if you have picky eaters.
Add cayenne pepper or hot sauce if you want your soup to be extra spicy.
Finally, and (most importantly) ensure you have enough time to allow this chili to simmer. It makes a lot of difference. Note: I simmered it for an hour before shredding the chicken. After adding the shredded chicken, heavy, and cream cheese, I simmered it some more for the cream cheese to melt and everything to combine.
MORE SOUPS TO TRY:
- Butternut Squash Soup
- Chicken Pot Pie Soup
- Chicken Coconut Milk Soup
- Mango Chicken Coconut Curry
- Kid-friendly Broccoli Cheddar Soup
- Nigerian OKra Soup
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THANKS FOR STOPPING BY! Stay well, safe and keep living your life to the fullest!
This white chicken chili recipe is a winner! Quick, delicious, and perfect for a chilly night. Loved it!
Thank you, Karen! Glad you like this😊🙌🏾
The dish looked as good as it tasted. It is straightforward to make, and my family loves it. Thank you for sharing!
Wonderful! Thanks so much for your feedback, Yu!!
Love the creaminess in this soup as it balances the chilli flavour. So much tastier than the beef versions.
Thank you, Amanda!
This chili was super tasty, packed with flavor, and so satisfying and delicious! I made a big batch and we enjoyed it for dinner for a couple of nights!
Glad to hear that you double batched this recipe,Anjali! Same here. I always double batch it!!