If you’re looking for a fall meal with a high return on flavor, look no further than our super-easy, super-creamy stove top White Chicken Chili. With chunks of tender chicken, corn, onion, green chilies, and white beans, it’s packed with flavor and sure to fill you up.
But like the kid who always gets detention, this dish breaks all the rules. So you won’t find any tomatoes in this chili! But guess what? You won’t miss them either!
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This hearty stew just SCREAMS to be made once the very first leaf drops in autumn. Although, you might get a hankering long before you get any cold weather.
Looking for other cozy fall meals? How about our popular Cheesy kielbasa pasta? The whole family will love it. Want more? We’ve got you covered with these six easy fall comfort dinners.
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Why You’ll Love This Recipe…
- It’s comfort food at its best! It doesn’t get more comforting than this creamy white chicken chili. The kids will love it after coming in from playing in the rain or running through the leaves.
- While some people love spicy, taste-bud-numbing foods, that’s not what this recipe is about. Instead, it’s very flavorful but not too spicy. You get a slight kick thanks to the spices and green chilies, but it’s still mild enough that the whole family can eat it.
- Save yourself time and use up leftovers with rotisserie chicken. Shred it or chop it into chunks and add it to the pot. This shortcut makes the chili even easier.
- It’s guaranteed to fill you up! The beans, chicken, and corn will stick to your bones, so to speak. There won’t be any rumbling bellies before bed.
Ingredients
- Chicken – this is the perfect recipe to use up leftover or rotisserie chicken.
- White Beans – you can choose your favorite canned white beans like navy, cannellini, or great northern.
- Corn – we use frozen corn, but canned corn works too.
- Chicken Broth
- Green Chilies – or a hotter chili if that’s your preference.
- Cream Cheese – for that velvety smoothness.
- Onion – white or yellow.
- Garlic – fresh is best but jarred can work as well.
- Cumin
- Paprika
- Black Pepper
- Butter
- Flour
See the recipe card for quantities.
How to Make Easy White Chicken Chili
Heat the butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until it starts to soften, about 5 minutes.
Add the garlic and cook for 30 seconds. Then add the flour and cook for 1 minute.
Add the oregano, cumin, and paprika, and saute for an additional 30 seconds.
Add chicken broth, beans, and green chilies, and season with salt and pepper to taste. Bring the mixture just to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
Add the cream cheese, frozen corn, and chicken and stir well. Simmer 5 – 10 minutes longer.
Serve with cilantro, shredded cheese, avocado slices, and tortilla chips. Enjoy!
Storage
Let the chili cool completely, then store it in the fridge for up to 4 days—it reheats like a dream. Want to freeze it? Go for it, just leave out the dairy and stir it in when you reheat to keep things creamy, not weird.
Allow the chili to cool down before storing it a food storage container or zipper bag for up to 4 days. It reheats perfectly in the microwave or on the stove over medium-low heat.
We freeze this chili in freezer bags, and it reheats perfectly as well. It’s great for meal prep!
Other Cozy Fall Dinner Ideas
- Easy Kielbasa Burritos
- Korean Ground Beef Bowls
- Ground Turkey Tater Tot Casserole
- Tater Tot Shepherd’s Pie
- Sweet Potatoes & Sausage
- Easy Beef Swedish Meatballs
FAQ
Yes! Simply dump everything in the slow cooker, and let it cook (on low) for four to six hours. Then when it’s nearly finished, stir in the cream cheese.
Topping ideas are endless. You’ve got sliced avocado, crushed corn chips, shredded cheese, sour cream, cilantro, and even bacon. You could even set up a chili bar with this recipe.
White Chicken Chili Recipe
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 1 Lb Rotisserie Chicken Diced
- 1 Tsp Dried Oregano
- 2 Tsp Cumin
- ½ Tsp Paprika
- 3 Garlic Cloves Minced
- 3 Tbsp Flour
- 4 Tbsp Unsalted Butter
- 1 Medium Onion Diced
- 4 Cups Chicken Broth
- 8 Oz Green Chiles
- 8 Oz Cream Cheese Cut into small cubes
- 1 Cup Frozen Corn
- 2 15 Oz Canned White Beans Rinsed and Drained
Instructions
- Heat the butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until it starts to soften, about 5 minutes.
- Add the garlic and cook for 30 seconds. Then add the flour and cook for 1 minute.
- Add the oregano, cumin, and paprika, and saute for an additional 30 seconds.
- Add chicken broth, beans, and green chilies, and season with salt and pepper to taste. Bring the mixture just to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
- Add the cream cheese, frozen corn, and chicken and stir well. Simmer 5 – 10 minutes longer.
- Serve with cilantro, shredded cheese, avocado slices, and tortilla chips. Enjoy!
Notes
- Store in an air-tight container in the fridge for up to 4 days.
- Reheat on the stove for 5-7 minutes on medium-high heat.
Nutrition
So good!!! We added some sour cream to it as well and it turned out fantastic.
That is awesome! So glad you liked it!