Introduction
Award Winning White Chicken Chili recipe is a creamy, flavorful alternative to traditional tomato-based chili. This recipe, perfected over years of chili cook-offs and culinary experimentation, combines boneless, skinless chicken breast, Monterey Jack cheese, and diced green chilies for a rich, comforting dish. Follow along to create this award-winning recipe at home!
Recipe Ingredients
Key Ingredients
Boneless, Skinless Chicken Breast: The protein base, diced and browned to enhance flavor.
Monterey Jack Cheese: Melts into the chili, creating a creamy and smooth texture.
Diced Green Chilies: Adds a mild, smoky heat that pairs perfectly with the cheese.
Half-and-Half: A blend of milk and cream that contributes to the chili’s rich consistency.
White Beans (Great Northern Beans): Provide a hearty texture and absorb the delicious flavors.
Spices (Cumin, Chili Powder, Cayenne): The perfect blend to give the chili a warm, aromatic kick.
- 1 lb boneless, skinless chicken breast
- 3 tbsp olive oil
- 1 white onion, diced
- 4 ribs celery, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 2 cans diced green chilies
- 3 (15 oz) cans white beans
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 8 oz cream cheese, cubed
- 1/4 cup fresh cilantro, chopped
How to Make White Chicken Chili
Prepare the Chicken: Dice the chicken breast into small cubes.
Cook the Chicken: Heat olive oil in a large pot over medium-high heat. Add chicken and cook until lightly browned (about 5 minutes).
Sauté the Vegetables: Add diced onion, celery, and bell pepper. Cook for another 5-7 minutes until softened.
Add Garlic and Spices: Stir in minced garlic, cumin, chili powder, and cayenne. Cook for 90 seconds.
Combine the Ingredients: Add diced green chilies, white beans, corn, and chicken broth. Bring to a simmer and let cook for 10 minutes.
Make It Creamy: Remove from heat and stir in cubed cream cheese until melted.
Garnish and Serve: Sprinkle with fresh cilantro and serve warm.
How to Make It Moist
To ensure your chili stays creamy and moist, avoid overcooking the chicken. Stirring in cream cheese at the end prevents curdling and maintains a smooth consistency.
How Long to Cook
Stovetop: 30 minutes (including prep and simmer time)
Slow Cooker: 4-6 hours on low
Test Kitchen Tips
Use low-sodium broth to control the seasoning.
Freshly shredded Monterey Jack cheese melts better than pre-shredded.
Add diced jalapeños for extra heat.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can You Freeze White Chicken Chili?
Yes! Let the chili cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
NonVegKahani Community Tips & Praise
Rohit M.: “Best white chicken chili ever! My family asks for it weekly.”
Sana P.: “Added extra green chilies for more spice—perfection!”
Vikas R.: “Turned out amazing, even better the next day.”
Nutrition (Per Serving)
Calories: 350
Protein: 28g
Carbs: 35g
Fat: 12g
Best YouTube Video
Watch the best White Chicken Chili recipe here!