White Chicken Chili is a delicious twist on more traditional chili made with ground beef. This has a bit of spicy zip, is made with chicken, beans, and surrounded by a rich and creamy broth. The perfect hearty soup to take the chill off those cooler Fall days and even colder Winter days here in Wisconsin.
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Hearty and Healthy Chicken Soup
This is not as thick as I make my traditional chili. The beans make this seem like it is a bit more substantial than my chicken noodle soup recipe.
Surprise Flavors in this Soup
There are the usual spices in this soup such as salt and chili seasoning powder. However, there are two surprise ingredients to give this white velvety soup a unique and addicting flavor.
Add just a touch of Nutmeg. Nutmeg has a nutty, slightly sweet flavor. Often, it is found in desserts such as pumpkin pie, or sprinkled on top of a fancy coffee beverage like a latte. However, it can also be used in savory dishes like this soup. There is just a hint of this flavor and it finishes off this recipe just perfectly.
Add a few tablespoons of Maple Syrup are added to the kettle as the second secret ingredient. Maple syrup has a smooth and silky texture and a sweet caramel taste. Since there are just a few tablespoons added, it is not enough to make this chili sweet by any means. Rather, it helps add a rich taste that helps this dish taste like you spent hours on it rather than minutes.
Chili Seasoning Powder
This recipe calls for a packet of chili seasoning powder. If you want to try your hand at making your own seasoning, this is a great recipe to start with. Make your own Homemade Chili Powder mix. Just start with 3-4 teaspoons for the kettle of chili. Add more as needed. This spice mix only takes minutes to make.
Chicken Chili Topping Ideas
Everyone seems to have their favorite topping for the soups, chowders, and stews we enjoy throughout the cold weather.
Here are a few ideas for you to try with this recipe:
- diced onions
- shredded cheese
- sour cream
- hot sauces
- drizzled olive oil
- fresh cilantro
- fresh parsley
- a dash of fresh nutmeg
- oyster crackers
- corn chips
Make this White Chicken Chili in a Slow Cooker
If you are using raw chicken breasts, add then at the beginning with the onion, garlic, celery, green chilies, water, spices, and chicken stock. (Note: if using rotisserie chicken, it is already cooked. So, dice or shred before adding to the slow cooker).
Cook on high 2-3 hours or low 4-5 hours until the chicken is cooked through. Then remove the chicken and dice or shred it. Add it back to the slow cooker. (Note: if using rotisserie chicken, this cooking time and be reduced greatly, probably half the time).
Then add the uncooked elbow macaroni, beans, and blackeye peas. Cook until heated through.
Turn off the heat or turn to low and add the heavy cream, and fresh parsley.
Serve with your favorite toppings.
However, I must confess. I have not made this in a slow cooker because it is so fast to make that I just make it in a kettle on the stove. I let the family serve themselves right out of the kettle. Just set out in containers on the counter full of toppings that everyone enjoys. Let them have fun creating their own special bowl of white chicken chili.
White Chicken Chili
- 2 Tablespoons Olive Oil
- 1 large Onion Diced
- 2 Tablespoons Garlic Minced
- 1 Cup Celery Diced
- 15.5 Ounces Great Northern Beans 1 can
- 15.8 Ounces Blackeye Peas 1 can
- 4 Ounces Green chilies Diced
- 2 pounds Chicken I used a whole rotisserie chicken diced and shredded
- 1 Packet Chili Powder
- 6 Cups Chicken Broth
- 4 Cups Water
- 1 Teaspoon Salt
- 1/2 Teaspoon Seasoned Salt
- 1/2 Teaspoon Nutmeg
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Chicken Bouillon Can use Knorr Homestyle Chicken Stock
- 1 Cup Elbow Macaroni Uncooked
- 1 Pint Heavy Cream
- 1/2 Cup Fresh Parsley Diced
- In a large kettle, sauté the onion and garlic in olive oil a few minutes until they are translucent and starting to caramelize.
- Add everything else (except for the heavy cream and fresh parsley). Stir to combine ingredients.
- Heat covered on medium-high until the soup begins to boil, stirring occasionally. Then turn off the heat. Add the heavy cream and fresh parsley. Stir to combine and cover. Let sit until the pasta has softened. Approximately 5-10 minutes.
- Serve with your favorite toppings. Enjoy!
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.