When it starts getting cooler out, I tend to completely switch gears in the kitchen. From grilling out and all the summer dishes, to warm, cozy soups and casseroles. Much to the opposite of last week’s heat and humidity, the weather this week is rainy, windy, and cool. Which means it’s time for soup!
This White Chicken Chili has been a go-to recipe for several years now. I’ve made it countless times, and over the years have modified it to nail down the flavor to exactly where I want it. And I think I’ve got it down!
This soup is equal parts hearty and delicious. It’s got a sort of Tex-Mex flair to it with the mix of cumin, salsa verde, beans, and cheeses.
What I love most about it (other than how wildly good it tastes) is how versatile it is. Add some heat or don’t. Pile on the toppings or keep it simple. However you want to dress it up, it’s going to taste amazing.
Why You’ll Love This White Chicken Chili
Years of refinement in every bowl. This isn’t a first-attempt recipe. It’s been made countless times and tweaked until the flavor was exactly right.
The pureed bean trick adds thickness, giving the chili a naturally thick, creamy body without needing a thickener like flour.
Salsa verde gives this warm, comforting soup a bright, zesty lift. I use the Herdez brand but any will work!
Better Than Bouillon instead of canned broth. Two teaspoons dissolved in two cups of warm water makes a noticeably richer base. The flavor is worth it, but regular broth works just fine too.
Made for any occasion. A cozy weeknight dinner, part of a game day spread, or a gathering where it goes straight into a crockpot on warm after being cooked. This chili works everywhere and can be easily doubled to feed a crowd.
Ingredients
Olive oil
Yellow onion: Diced and cooked until translucent.
Salsa verde: Brings a tangy brightness and mild heat.
Garlic: Three cloves, minced.
Ground cumin, dried oregano, ground coriander, and cayenne pepper: The spice blend that gives this chili its Tex-Mex backbone.
Cannellini beans (3 cans): Two cans go in whole. The third gets pureed first in either a blender or food processor, making the chili thick and creamy without heavy thickeners.
Shredded rotisserie chicken: Three cups of already-cooked chicken pulled straight from a store-bought rotisserie. Shred it while it’s still warm for the easiest results.
Chicken broth or Better Than Bouillon: I prefer 3 tsp of Better Than Bouillon Roasted Chicken Base dissolved in 3 ½ cups of warm water; it’s noticeably richer and more flavorful. Chicken broth works just as well. If you want a thinner chili, add a little extra broth.
Heavy whipping cream: Finishes the chili with a richness and creaminess.
Monterey Jack cheese, freshly shredded: Always shred from a block! Pre-shredded just doesn’t melt as well and leaves a grainy texture.
Freshly cracked black pepper
How to Make White Chicken Chili
Note: This is a thick, creamy chili by design. To make it thinner, either skip pureeing the beans (add them whole instead) or add some additional broth until it reaches the consistency you prefer. Or do both if you want extra thin.
Build the base. Heat olive oil in a dutch oven or stockpot over medium heat. Sauté the diced onion until translucent but not browned.
Add the salsa verde, garlic, and spices. Stir constantly for about 1 minute until everything is fragrant and combined.
Add the broth, beans, and chicken. Pour in the broth (or Better Than Bouillon Roasted Chicken Base mixture), add the whole beans and pureed beans, and stir in the shredded chicken. Mix well to combine everything evenly.
Simmer. Bring to a light simmer, then reduce to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
Finish off heat. Remove the pot from the heat. Stir in the heavy cream and freshly shredded Monterey Jack until the cheese is completely melted and the chili is smooth and creamy.
Serve immediately with freshly cracked black pepper and your choice of toppings.
Topping Ideas
Half the fun of this chili is building the bowl. Keep it simple or go all in. It’s great either way! Some favorites:
- A generous dollop of sour cream
- Tortilla strip salad toppers for crunch
- Sliced or diced jalapeños for extra heat
- Chopped fresh cilantro
- Extra shredded Monterey Jack or cheddar cheese
- Sweet cornbread on the side or crumbled right over the top
- Warm fresh biscuits alongside for dipping
How to Serve White Chicken Chili
Weeknight dinner. With only about 20 minutes of hands on time, this soup is easy to make any day of the week.
Game day or a gathering. Make it in the dutch oven then transfer to a crockpot on the warm setting. Set out toppings in small bowls alongside and let everyone build their own.
With cornbread or biscuits. Sweet cornbread crumbled over the top is a combination worth trying if you haven’t. Warm, crusty biscuits on the side for dipping are a close second.
Warmed up the next day. The flavors meld overnight. If too thick, splash in some chicken broth until it gets to the right consistency.
Frequently Asked Questions
Can I double this recipe?
Yes! It scales easily. Use a large dutch oven or stockpot to accommodate the extra volume, and keep the simmer time the same. This is one of the best recipes to double when you’re feeding a larger crowd or want plenty of leftovers.
What can I use instead of rotisserie chicken?
Any cooked, shredded chicken works here. Poached chicken breasts or thighs are a great option if you prefer to cook your own. Chicken thighs will give you a richer, more flavorful result than breasts. The rotisserie chicken is a shortcut that saves time, but any cooked chicken will do the job.
White Chicken Chili
Equipment
- Dutch oven (or large stockpot)
- wooden spoon (or silicone spatula)
- food processor (or blender)
- cheese grater
Ingredients
- 1 Tbsp olive oil
- 1 large yellow onion (diced)
- 7 oz salsa verde
- 3 garlic cloves (minced)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 3 15 oz cans cannellini beans (drained, 2 cans whole, 1 can pureed)
- 3 cups shredded rotisserie chicken
- 2 14.5 oz cans chicken broth (or 3 tsp Better Than Bouillon Roasted Chicken Base dissolved in 3.5 cups warm water for a richer result)
- 1 cup heavy whipping cream
- 1 cup Monterey Jack cheese (freshly shredded)
- Freshly cracked black pepper (to taste)
Optional Toppings:
- sour cream, tortilla strips, sliced jalapeños, chopped cilantro, extra shredded cheese, sweet cornbread or warm biscuits
Instructions
- Heat the olive oil in a dutch oven or large stockpot over medium heat. Add the diced onion and sauté until translucent but not browned, about 4 to 5 minutes.
- Add the salsa verde, minced garlic, cumin, oregano, coriander, and cayenne pepper. Stir constantly for about 1 minute until fragrant and well combined.
- Add the chicken broth (or Better Than Bouillon mixture), the two cans of whole cannellini beans, the pureed cannellini beans, and the shredded chicken. Stir well to combine.
- Bring to a light simmer over medium heat, then reduce to medium-low. Cover and simmer for 15 minutes, stirring occasionally so it doesn't stick to the bottom.
- Remove the pot from the heat. Stir in the heavy whipping cream and freshly shredded Monterey Jack cheese. Stir until the cheese is completely melted and the chili is smooth and creamy.
- Ladle into bowls and top with freshly cracked black pepper and your choice of toppings. Serve immediately.
Notes
Make ahead:
- Make earlier in the day or the night before.
- Reheat in a saucepan over medium-low heat, stirring frequently until warmed through.
- If the chili has thickened too much, add a few splashes of chicken broth to bring it back to the right consistency.
- For entertaining: make in the pot then, then transfer to a crockpot on warm.
How to store:
- Store in an airtight container in the refrigerator for up to 3 to 4 days.
- The chili will thicken as it cools. Stir in a splash of broth when reheating if needed.
How to reheat:
- Reheat in a saucepan over medium-low heat, stirring frequently until warmed through.
- Microwave in 30-second intervals, stirring between each, until hot.
- Add a splash of broth if needed to loosen to your preferred consistency.
Freezing:
Typically melted cheeses and creams don’t freeze very well as they tend to separate when frozen. However, I’ve tested freezing this chili and it actually holds up pretty well! Here’s how I freeze and reheat:- Cool completely, then transfer to a freezer safe container, or multiple containers if you want smaller portions later. Freeze up to 3 months.
- Thaw in the fridge overnight.
- Heat in a pot, stirring frequently, until warmed through.
- You will notice some separation before you heat. That’s completely normal, and it will mix back in as you heat and stir.
- Add a splash or two of cream or chicken broth if the consistency has thickened too much.
Did You Make This Recipe?
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