Killer White Chili Recipe

There’s nothing quite like a steaming bowl of chili on a cold day, but if you want something a little lighter and creamier than the classic red version, this Killer White Chili recipe is the one to try. Made with tender chicken, white beans, green chiles, and just the right blend of spices, it’s hearty, cozy, and full of flavor. The creamy broth makes it rich without being heavy, and the toppings take it over the top.

What sets this chili apart is the balance—it’s bold and satisfying, but it won’t leave you feeling weighed down. The beans make it filling, the shredded chicken adds protein, and the green chiles bring just enough heat to keep things interesting. It’s the kind of meal that warms you up from the inside out, and it’s versatile enough to serve at a family dinner or a game day gathering.

Another bonus? This killer white chili comes together quickly. You can make it in about 40 minutes, or let it simmer longer if you want the flavors to deepen even more. It’s also great for meal prep since it reheats beautifully. Pair it with cornbread, tortilla chips, or a crisp salad for a complete meal.

If you’ve been craving a comforting bowl of chili that’s a little different but every bit as delicious, this Killer White Chili recipe is going to be your new favorite.

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What Makes This Killer White Chili Special?

• Creamy, hearty, and filling – A velvety broth with chicken and beans makes every spoonful satisfying.

• Packed with flavor – Garlic, cumin, and green chiles bring warmth without overpowering spice.

• One pot wonder – Everything cooks in the same pot for easy cleanup.

• Quick and simple – Ready in about 40 minutes, perfect for weeknights.

• Customizable – Add spice, swap proteins, or adjust toppings to your taste.

This chili delivers everything you want in comfort food—richness, depth of flavor, and heartiness—without hours of cooking or complicated steps.

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Ingredient Notes

• Chicken: Use shredded cooked chicken (rotisserie works great for a shortcut) or cook raw chicken breasts in the soup and shred them before serving.

• White beans (cannellini or Great Northern): Provide creaminess and substance. Pinto beans can be swapped in if needed.

• Green chiles: Mild green chiles add flavor without overwhelming heat. If you like spice, use fire-roasted or hot chiles.

• Chicken broth: The flavorful base of the soup. Use low-sodium broth so you can control the seasoning.

• Onion and garlic: Aromatics that create depth and a savory foundation.

• Spices (cumin, chili powder, oregano): Give that classic chili warmth. Adjust amounts to taste.

• Cream cheese or heavy cream: For creaminess. Cream cheese gives a tangy richness, while cream makes it smooth.

• Corn (optional): Adds sweetness and texture. Frozen or canned works.

• Fresh cilantro and lime juice: Brighten the chili at the end for fresh flavor.

Special equipment: A heavy pot or Dutch oven. An immersion blender is optional if you want to thicken the broth slightly.

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How To Make Killer White Chili

1. Sauté the aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion and 3 cloves minced garlic. Cook for 3–4 minutes, until softened.

2. Add the spices: Stir in 1 teaspoon cumin, ½ teaspoon chili powder, and ½ teaspoon dried oregano. Cook for 1 minute to bloom the spices.

3. Build the base: Add 4 cups chicken broth, 2 cans (15 oz each) white beans (drained), and 1 can (4 oz) diced green chiles. Stir well.

4. Add chicken: Stir in 2 cups shredded cooked chicken. If using raw chicken breasts, add them whole and simmer for 20–25 minutes until cooked, then shred.

5. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. The beans will soften, and the flavors will meld.

6. Make it creamy: Stir in 4 oz cream cheese (cubed) or ½ cup heavy cream. Cook over low heat until the cheese melts and the broth is smooth.

7. Finish and serve: Stir in a handful of chopped cilantro and juice of 1 lime. Taste and adjust seasoning with salt and pepper. Serve with toppings like shredded cheese, avocado, sour cream, or tortilla strips.

Tip: For thicker chili, mash some beans against the side of the pot or use an immersion blender to puree a portion of the broth.

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Storage Options

• Room temperature: Don’t leave chili out for more than 2 hours.

• Refrigerator: Store cooled chili in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.

• Reheating: Warm gently on the stove over medium heat, stirring often. Add a splash of broth if it has thickened too much.

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Variations and Substitutions

• Turkey white chili: Swap chicken for ground turkey or leftover turkey breast.

• Vegetarian version: Use vegetable broth and add more beans, corn, or roasted vegetables.

• Spicy twist: Add jalapeños or use hot green chiles. A dash of cayenne also works.

• Slow cooker version: Combine ingredients (except cream cheese/cream) and cook on low for 6 hours. Stir in cream cheese at the end.

• Tex-Mex style: Add corn, black beans, and a sprinkle of smoked paprika for a southwestern vibe.

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Frequently Asked Questions

1. Can I make Killer White Chili ahead of time?
Yes! It actually tastes even better the next day after the flavors develop.

2. What beans are best for white chili?
Cannellini or Great Northern beans work best, but pinto beans are a good backup.

3. Can I use leftover rotisserie chicken?
Absolutely. It’s a great time-saver and adds rich flavor.

4. My chili turned out too thin—how can I thicken it?
Mash some of the beans into the broth or stir in a cornstarch slurry.

5. Is this chili spicy?
Not overly. Use mild green chiles for a gentle kick, or hot ones for extra spice.

6. Can I freeze white chili with cream cheese in it?
Yes, but the texture may change slightly. Stir well when reheating to smooth it out.

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Conclusion

This Killer White Chili recipe is everything you want in a comforting bowl of chili—creamy, hearty, and full of flavor. It’s quick enough for a weeknight dinner, but tasty enough to serve guests. Whether you make it mild or spicy, chunky or smooth, it’s the kind of meal that always hits the spot.

Give it a try, load it up with your favorite toppings, and don’t be surprised if this becomes your go-to chili recipe.

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