How do you make the best white chicken chili on a stovetop?

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.

How do you make white chicken chili creamy?

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.

What seasoning do you need for white chicken chili?

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!

What can I serve with white chicken chili?

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.

What do I need to garnish white chicken chili?

You can garnish it with slices of avocado, tortilla strips, a dollop of sour cream, shredded cheeses, or cilantro.

What type of beans should I use for white chicken chili?

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.

Easy Stovetop White Chicken Chili Recipe

Name: Easy Stovetop White Chicken Chili Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
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

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

Scale

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

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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.