White Chicken Chili! This recipe will wiggle its way onto your weekly menu and stay FOREVER because that’s how amazing (and healthy!) it is.
You have to give this White Chicken Chili a try! It is creamy, a little spicy, filling and filled with nutrition. Make a big pot, serve with rice and it will seem bottomless. The perfect meal for a crowd on a cold evening. If Simple Chili isn’t your think, I bet you will love this skinny white chicken chili.
White Chicken Chili Recipe
I know this list seems a little daunting but trust me, this recipe could not be easier to whip up. To make this white chicken chili you’re going to start by gathering up these ingredients:
- Olive Oil, Onions, Garlic, and Mushrooms – this is the base and all the good makings of a tasty soup.
- All-Purpose Flour – to slightly thicken.
- Chicken Broth – for flavor and to make this a soup.
- Chili Powder, Cumin, Cayenne, Cinnamon – these are all spices used to flavor our white chili.
- Salt and Pepper – to season.
- Low Fat Milk – I use low-fat milk to keep this recipe “skinny”, but 1/2 cup of half and half (or heavy cream) is also AMAZING!! If you can find the fat free half and half, get that!
- White Beans – 2 whole cans of this stuff! And if you are vegetarian, skip out on the chicken and just add another can of beans.
- Sweet Corn – drained. You could also use frozen or fresh corn here. Consider grilling fresh corn for a charred flavor. Plus it looks gorgeous.
- Chicken Breasts – cooked and shredded. I had started cooking a bunch of chicken in my pressure cooker, just to have something on hand. Rotisserie chicken or previously cooked/roasted chicken works well too! If you have raw chicken, simply throw the whole chicken breasts into the mixture to cook during step 4, before you add the milk. Simmer for about 15 minutes, then remove, shred, and finish the recipe.
How to make White Chicken Chili
I love a simple and fast recipe and White Chicken Chili is exactly what that is! You only need about 10 minutes of active work before you have dinner done.
- In a large pot, saute onions and garlic in olive oil.
- Add in mushrooms (optional) and cook another 1 minute.
- Sprinkle in flour and stir 2 minutes to cook out the raw flour flavor.
- Whisk in chicken broth. Continue whisking until the sauce has come to a boil and has thickened. Reduce heat to low.
- Stir in salt, pepper, chili powder, cumin, cayenne, and cinnamon.
- Add in milk, beans, corn, and chicken. Warm through.
- Serve over rice with any desired toppings.
White Chicken Chili Toppings
- grated white cheddar or pepper jack
- cilantro
- crushes tortilla chips (or doritos…yum!)
- diced tomatoes
- fresh or pickled jalapenos
- sour cream
- avocado/guacamole
- diced red onion
Side Dishes
Serving White Chicken Chili with rice is optional, but definitely stretches the meal if you’re trying to feed a big family or stretch a dollar. Another great and classic option is to go with cornbread. If you’re not really feeling the whole side dish thing, that’s fine too because this white chili recipe is great on its own too.
Leftovers
Any leftovers can be kept in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave in intervals until heated through. White Chicken Chili makes a warm and comforting meal for the next day. However, I do not recommend freezing this recipe. This is just because all of the dairy products have a hard time freezing then thawing.
More Chili Recipes to Love!
Don’t forget to print this white chicken chili recipe, pin it, bookmark this page, just make sure to save it because it’s a good one!
Printable recipe card is below, enjoy!
White Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1/4 cup mushrooms finely chopped (optional)
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup low fat milk*
- 2 cans white beans rinsed and drained
- 1 can sweet corn drained
- 2 chicken breasts cooked and shredded**
- Any desired toppings: avocado, diced tomato, cheddar cheese, sour cream, cilantro, lime wedges, tortilla chips
Instructions
- In a large pot, sauté onions and garlic in olive oil until softened and translucent, about 7 minutes on medium-low heat.
- Stir in mushrooms and cook another minute.***
- Sprinkle flour over veggies and stir. Cook 2 minutes. Raise temperature to medium-medium high. Slowly stream chicken broth into the pot, whisking as you go. Continue stirring until the sauce has boiled and thickened. Reduce heat to low.
- Add in spices, milk, beans, corn, and chicken.
- At this point, the chili is done! Do not boil it once the milk has been added.
- Serve with brown rice (optional) and any desired toppings.
Sarah says
Pretty yum!!! 🙂
Cortney says
AHH-MAZING! So glad I stumbled onto your blog!! This stuff I crazy good! I have to admit I was skeptical when I added the cinnamon and wasn’t sure about the rice but I listened to you and boy oh boy so glad I did! This is a keeper!!
Bobbi says
Rice? I don’t see that mentioned anywhere. ??
Sheenam says
Never had white chilli! this looks amazing Lauren. Cant wait to try this.
Beth Cook says
Just out of curiosity, what does CF add to their white chili to make it spicier? We love white chili but I’ve made it and sometimes it verges on bland, but we’re also not wanting it TOO spicy.
Brenda says
This looks amazing and I can’t wait to try it, but I am on weight watchers. Can you post the nutritional breakdown please??
Lila says
Calorie count? Weight watcher points anyone?
Bobbi says
I am also curious as Im on ww. But you can put the recipe into the app and it will tell you how many points.
2pots2cook says
This s a new thing to me, I confess, but it makes me try it for week dinner ! Thank you for refreshing my menue and see you soon 🙂 for more !
Dianne says
This was delicious! I made some changes to make this vegan, as our family is trying to switch to a mostly vegan diet. I substituted unsweetened almond milk for the low-fat milk, and left out the chicken. Absolutely delicious! This recipe is certainly a keeper!
Kristen says
I was just about to ask if anyone has tried it with almond milk! One of my kids has a dairy allergy. Yay! Can’t wait to make this later this week!
Carolyn Cheeseman says
Such a great recipe. I love white chicken chili but I’ve been disappointed with all the recipes I’ve tried at home… maybe it’s that this one uses milk.insted of sour cream.. it cream cheese. It just tastes lighter and more creamy! I actually used some fat free half and half, per Lauren’s suggestion and it was perfection!
Sandy says
Hi. Wondering about points or nutrition info also
KATHY WILLIAMS says
I made your chili for dinner last night. It was a hit!!!! Was hoping for leftovers but not any. Going to make it again on Sunday.
Karla says
This irecipe is so good. My whole family loved it.
Laura-Lee says
My husband loves the white chicken chili from the Cheesecake Factory, so I will have to try this!
Kim McKitish says
This sounds delicious, can’t wait to try it!
Marcie says
I made this a couple weeks ago, and it was a hit. Thanks for this! I had tried others, but was less than pleased with them.
Laura Cross says
Planning to make this soon. Love chicken chili!
Karen Muenchmeyer says
Hi Lauren,
I love white Chicken Chili and am looking forward to try this :skinny” version. Love your blog reading about your family and your awesome recipes.
Sarah Thompson says
This looks so good! I’m going to have to make it soon 🙂
Kristi Brown says
LOVED this!!! Made for a get together with adults and kiddos and it was a hit for ALL!!!
Lyn Langenberg says
We love white chicken chili so will be trying this for sure!
Karlie Wilson says
This was so yummy. Thank you for easy and fun cookings for my family! I love following you and your life!
Maressa D says
Made this and it was a hit with the whole family! It came together quickly and was so yummy! I added hot sauce to mine but the kids thought it was perfect. I loved the idea of a white Chili as sometimes you just don’t feel like a tomato base.
Mataya Thomas says
I made this for my family and everyone LOVED it. Soooooo good
Brittney says
This looks so good. Can’t wait to try!
Joanna says
Trying it tonight!
Kaylan M says
Yum! Need to try this! 🙂
Cassie w says
This looks so good! I’m going to have to try it out.
Linda Bick says
Mmmmm…..I’ve been wanting to try white chili! ❤️
Abby says
This was delicious and didn’t taste skinny at all!
Sara says
Yum! I am adding this to my menu!
Amanda Elliott says
I have been dying to try a white chili recipe and this looks to die for! Will be trying soon!!
Dana Hauck says
I want to try this, it looks delicious! 😃
Kimberly E says
Oh my goodness, so good! My kids are tough critics, but they seemed to nibble at it. I call that a win in my book! I did add some carrots that I chopped up small and cooked until soft to add a little bit of color. This will definitely stay on my soup list!
Lindsay says
Delish! My 3 year old decided it was too spicy but the 1 year old gobbled it up!
Jody says
We love this recipe! Just a question, I have been draining the corn, but not the beans, is that correct?
Lauren says
I drain all of the beans and the corn 🙂
Jody says
Thank you! Please tell me you updated the recipe because I see now that it says to drain! I swear I read through recipe several times to find the answer! I can try to blame it on my exhausted mom brain…..
Meredith says
Is this recipe easy to freeze? Should I leave out the milk?
Laura-Lee says
I made this for my husband who loves to order this at the CF, and he really liked it! I did too!
Olivia Maxwell says
I made this last night as it is nearing soup weather season! My husband LOVED it! I also appreciated that someone already took the time to utilize almond milk in the recipe instead since that is what we drink/use in our family as well!
Michelle’ says
I made a few adjustments. 1 yellow pepper, 1 Serrano pepper and 2 celery stalks. It was delicious!!! Oh and I double the spices! ☺️
Cathy Webb says
Great flavor! I tallied up the calories for the different ingredients and came up with 240 calories per cup including the mushrooms and only using 1 Tbsp oil and 8 oz. chicken .
Lynda says
So good!!! I’m making it for the second week in a row and doubling it! Only thing I did different is I used seasond white beans, just to add a little flavor since I’m typically not a fan of beans, although I did still rinse them. I also didn’t feel like I needed to add the milk because I liked the consistency. Excellent recipe!
Char T. says
I saw a few others ask about WW points. Does anyone know?
Liz A. says
Made this for dinner last night and if I could give this 10 stars I absolutely would! It was super easy and delicious — even my finicky eater gobbled his up. This is officially on our favorite meals list! Your recipes never disappoint, Lauren!
Claudia says
Delicious! Was a bit skeptical about the cinnamon but it worked out perfectly!
Megan Pickens says
One of my favorite recipes!!!
Savanna Saltsgaver says
I LOVE WHITE CHILI.
I can’t wait to try this recipe soon!