When the chill of winter sets in and your stomach rumbles, what’s the ultimate comfort food that comes to mind? For many, it’s a hearty bowl of chili. But instead of the traditional red, beef-based variety, imagine a creamy, warming sensation that truly hits the spot: **Mom’s White Chicken Chili**. This isn’t just any chili; it’s a delightful blend of tender chicken, creamy Monterrey Jack cheese, tangy sour cream, vibrant green chiles, aromatic spices, and a hint of jalapeño heat. Whether you prefer the swift efficiency of a stovetop meal or the convenience of a slow cooker, this recipe promises to warm you from the inside out and become a new family favorite.
There’s something truly special about a homemade meal that brings everyone together, and this **Easy White Chicken Chili recipe** does just that. It’s a dish so beloved that whenever my mom visits, my children eagerly request it. The only downside? There’s rarely any left by the time I get home! This constant sell-out inspired me to master the recipe myself, ensuring I too could enjoy a comforting bowl of this delicious **creamy chili** whenever the craving strikes.
On a cold day, a hearty, warming meal is exactly what you need. This **White Chicken Chili** isn’t just a meal; it’s an experience, a spoonful of pure comfort that melts away the chill and brings a smile to your face. Its rich, velvety texture and balanced flavors make it an irresistible choice for any occasion.
The Inspiration Behind This Creamy White Chicken Chili Recipe
While this particular **White Chicken Chili recipe** has become a treasured family tradition, it wasn’t a staple during my own childhood. The exact origins of my mom’s recipe remain a bit of a mystery – perhaps a friendly exchange at work, or a discovery from a local cookbook. Regardless of its initial source, we are incredibly grateful she found it. This recipe offers a refreshingly delicious alternative to the more common tomato-based beef chilis, presenting a lighter yet equally satisfying profile that has won over countless palates.
One of the beauties of this **homemade white chicken chili** is its flexibility, especially when it comes to chicken. I often prepare a batch of shredded chicken in advance, cooking chicken breasts in savory chicken stock, then portioning and freezing it for quick meals. This approach makes whipping up this chili incredibly fast and convenient. It’s also an excellent way to utilize leftover roasted chicken, or even a store-bought rotisserie chicken if you appreciate a mix of dark and white meat. Don’t limit yourself to chicken; leftover turkey works wonderfully too, making this a fantastic post-holiday meal solution!
What Makes White Chicken and White Bean Chili So Unique?
**White Chicken Chili** stands as a delightful counterpoint to traditional red chili, offering a distinct flavor and appearance while maintaining all the comforting qualities of its classic counterpart. It’s an interesting inversion of what many typically associate with chili: instead of dark red or brown, it’s creamy white; chicken replaces beef; mild green chiles are favored over red ones; and chicken stock forms the base instead of beef stock. These thoughtful substitutions create a milder, often creamier, and incredibly satisfying dish.
For the beans, I typically opt for **Great Northern Beans** or **navy beans**, which provide a mild flavor and creamy texture that perfectly complements the other ingredients. However, any light-colored bean variety will work beautifully, ensuring that your **chicken and white bean chili** is always hearty and flavorful. Despite these differences, there’s no doubt that this dish retains the soul of a true chili – robust, flavorful, and deeply comforting.
Craving This Comforting Chili? Save It for Later!
If you’re already envisioning a warm bowl of this incredible **White Chicken Chili**, don’t let this recipe slip away! Pin it to your favorite Pinterest recipe board now so you can easily find it when you’re ready to cook. It’s a recipe you’ll want to revisit again and again!
Key Ingredients for Mom’s White Chicken Chili Recipe
Creating this flavorful **creamy white chicken chili** requires a harmonious blend of simple yet impactful ingredients. Here’s what you’ll need to gather:
- **Pre-cooked or leftover chicken:** Shredded for easy incorporation and texture.
- **Aromatics:** Fresh garlic, onions, vibrant cilantro, green onions, and a kick from jalapeños.
- **Spices:** Earthy cumin, a pinch of fiery cayenne pepper, and aromatic oregano.
- **Liquid Base:** Rich chicken stock and concentrated chicken bouillon for depth of flavor.
- **Key Veggies & Legumes:** Mild green chiles and wholesome Great Northern Beans (or navy beans).
- **Creamy Elements:** Tangy sour cream and meltingly delicious Monterrey Jack cheese.
The full, detailed, and printable recipe is available at the bottom of this post, complete with precise measurements.
Great Northern Beans vs. Navy Beans: Choosing the Right Legume for Your Chili
A common question when preparing **chicken and white bean chili** is about the beans. While Great Northern Beans and Navy Beans are often used interchangeably in recipes like this, they do have subtle differences. Both are mild-flavored white beans, but their size and skin texture vary slightly. Great Northern beans are larger, kidney-shaped, with a thinner skin, giving them a creamier texture when cooked. Navy beans, on the other hand, are smaller and rounder, with a slightly thicker skin, making them hold their shape a bit more firmly.
From a culinary perspective, their similarities often outweigh their differences, especially in a hearty dish like chili where they absorb flavors beautifully. If you find Great Northern beans elusive in your local grocery store, rest assured that canned navy beans are a perfect substitute and will yield equally delicious results in your **easy white chicken chili**.
How to Prepare This Delicious White Chicken Chili on the Stovetop
Making this **homemade white chicken chili** on the stovetop is surprisingly quick and straightforward, perfect for a weeknight meal. Here’s a detailed guide to achieving a rich, flavorful chili in under an hour:
Begin by heating a couple of tablespoons of olive oil in a sturdy Dutch oven or a large pot over medium heat. Add your chopped onions and minced garlic, sautéing them gently until they become translucent and fragrant, typically about 3-5 minutes. This step builds the aromatic foundation of your chili.
Next, incorporate the star ingredients: your pre-cooked shredded chicken, drained green chiles, and the finely chopped jalapeño (with seeds removed for milder heat, or left in for extra kick). Stir in the spices – cumin, oregano, and cayenne pepper – allowing them to toast lightly with the aromatics for a minute to release their full fragrance. Pour in the chicken stock and add the chicken soup base (or bouillon), along with the fresh cilantro and the Great Northern beans. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and let it cook for at least 15 minutes. This simmering time allows all the flavors to meld beautifully.
Just before you’re ready to serve, stir in the sour cream and shredded Monterey Jack cheese. Continue cooking over low heat, stirring gently, until the cheese is completely melted and the chili is wonderfully creamy and smooth. Be careful not to boil the chili once the dairy is added, as this can cause it to separate.
Serve your **creamy white chicken chili** immediately, garnished with a sprinkle of fresh green onions, extra slices of jalapeños, and crunchy tortilla strips or tortilla chips if desired. A side of warm cornbread or a dollop of fresh avocado can also elevate this dish. Achieving a dinner this delicious in about 35 minutes is truly a win! But if you prefer a more hands-off approach, the slow cooker method offers a fantastic alternative.
Cooking Mom’s White Chicken Chili in the Crockpot: Set It and Forget It
For those busy days when you crave a homemade meal without the constant attention, preparing this **White Chicken Chili in the Crockpot** is an absolute game-changer. The slow cooker allows flavors to deepen beautifully over several hours, resulting in an incredibly rich and tender chili with minimal effort. It embodies the true spirit of “set it and forget it” cooking.
The slow cooker method is also ideal for entertaining or feeding a crowd, as it keeps the chili warm and ready for guests to serve themselves throughout an event. You can choose to cook it on high for 2-3 hours or on low for 4-6 hours, depending on your schedule and when you plan to serve it. The slower cooking time allows the chicken to become exceptionally tender and the spices to fully infuse every bite.
To convert the stovetop recipe to the slow cooker, simply combine all the ingredients – shredded chicken, onions, garlic, green chiles, jalapeño, cumin, oregano, chicken stock, chicken soup base, beans, and cayenne pepper – directly into your crockpot. Stir everything well to combine. Cover and cook on your desired setting. About 15-30 minutes before you’re ready to serve, stir in the sour cream and shredded Monterey Jack cheese. Allow it to heat through until the cheese is melted and the chili is creamy. Then, ladle into bowls and enjoy your perfectly cooked **slow cooker white chicken chili**!
Easy White Chicken Chili: A Must-Try Comfort Food
Whether you’re battling a winter chill or simply craving a comforting, flavorful meal, this **Easy White Chicken Chili recipe** is an undeniable winner. Its creamy texture, balanced spice, and tender chicken make it a standout dish that’s both satisfying and surprisingly simple to prepare. From a quick stovetop dinner to a leisurely slow-cooked feast, this recipe adapts to your needs and guarantees a delicious outcome every time. Make it once, and it’s sure to become a beloved staple in your recipe rotation!
Looking for more hearty and comforting meal ideas? Explore additional chili recipes to warm your soul and delight your family.
Discover More Comforting Chili Recipes Here!
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Print Recipe
White Chicken Chili
Fantastic alternative to a red based chili, with the flavors of Monterey Jack cheese, green chilies and cilantro.
5 mins
30 mins
35 mins
Equipment
- Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker
- AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
Ingredients
- Olive Oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 5 cups cooked chicken, shredded
- 2 (4oz) cans green chilies, drained
- 1 large jalapeno pepper, seeds removed, chopped
- 3 teaspoons ground cumin
- 2 teaspoons oregano
- 40 ounces chicken stock
- 2 Tablespoons chicken soup base (chicken bouillon)
- 2 (14-16 ounce) cans Great Northern Beans
- 1 teaspoon cayenne pepper
- 12 ounces shredded Monterey Jack cheese
- 1 1/2 cups sour cream
- Chopped green onion (for garnish)
- 1 1/2 cups fresh cilantro, chopped
Instructions
- Heat a couple of Tablespoons of olive oil in a Dutch oven on the stovetop. Add onions and garlic and cook until translucent.
- Add cooked chicken, chilies, jalapeño, cumin, oregano, broth, cilantro, beans, cayenne and soup base. Bring to a boil and simmer covered for 15 minutes. **Alternatively, put all ingredients (except sour cream and cheese) into your crockpot and cook on low for 4-6 hours or high for 2-3 hours.
- Just before serving, add sour cream and cheese, cooking over low heat until cheese is melted.
- Serve at once, topped with green onions, fresh jalapeños and tortilla strips or chips if desired.
Notes
Canned navy beans can be used in place of Great Northern Beans if you can’t find them.
Nutrition
This recipe was originally shared on January 16, 2015, and has been updated to enhance user experience and re-shared on November 27, 2020.