Last updated on July 4th, 2024 at 11:52 pm
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, white 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.
Perfect for those cozy nights in or to impress guests at your next gathering, this hearty dish offers a flavorful twist on the classic chili. Packed with tender chicken, creamy beans, and aromatic spices, this recipe strikes the ideal balance between simplicity and flavor.
Grab your Dutch oven and whip up a batch in 30 minutes. Just 10 minutes of prep and 20 minutes of cook time on the stove top. It’s the perfect meal for busy weeknights.
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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.
Make this Instant Pot White Chili Chicken, which is a twist on a traditional a white chili chicken recipe. This version reduces the amount of white beans included, and instead loads of veggies.
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.
Our recipe uses heavy cream to create the rich and creamy broth; however, another option is this white chicken chili with cream cheese. The cream cheese ads rich and tangy flavors.
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. It’s perfect for your classic chili recipes.
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:
- green chiles
- diced green onions
- shredded cheese
- dollop of sour cream
- hot sauces
- drizzled olive oil
- fresh cilantro
- fresh parsley
- a dash of fresh nutmeg
- lime wedges
- oyster crackers
- saltines
- crackers
- corn chips
Ultimately, there are so many ways to serve this creamy white chicken chili.
White Chicken Chili
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Kitchen Essentials
Ingredients
- 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
text ingredients
Instructions
- In a large kettle, sauté the onion and garlic in olive oil a few minutes until they are translucent and starting to caramelize.2 Tablespoons Olive Oil, 1 large Onion
- Add everything else (except for the heavy cream and fresh parsley). Stir to combine ingredients.2 Tablespoons Garlic, 1 Cup Celery, 15.5 Ounces Great Northern Beans, 15.8 Ounces Blackeye Peas, 4 Ounces Green chilies, 2 pounds Chicken, 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, 1 Cup Elbow Macaroni
- 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.1 Pint Heavy Cream
- Serve with your favorite toppings. Enjoy!1/2 Cup Fresh Parsley
Your Own Private Notes
Nutrition
A few of my favorite things
The Power of Positivity
Make this White Chicken Chili in a Slow Cooker
If you are using raw boneless skinless chicken breasts, add them at the beginning with the onion, garlic, celery, green chilies, water, spices, and chicken stock. (This recipe is perfect for using up rotisserie chicken or leftover chicken. You can use it as diced chicken or shredded chicken, whichever way you prefer; just add it to the crock pot).
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.
Stovetop Method for the Win at My House
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.
Ultimately, everyone enjoys it their way. Let them have fun creating their own special bowl of white chicken chili.
Finally, make a big batch of this recipe. Store in airtight containers in individual servings and freeze. It’s great for meal prep. Just remove from the freezer, heat and serve.
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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 cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. 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.