Addicting Creamy White Chicken Chili Recipe Little Spice Jar

White chicken chili like you’ve never had it before. Loaded with tender shredded chicken, perfectly seasoned lightly creamy, light tangy base, white beans, and a punch of freshness from cilantro. And is a bowl of chili anything without some ripe sliced avocados and a handful of crispy tortilla chips? I think not. To tell you the truth, this recipe isn’t like the white chicken chili’s you’ve had before. And I’d be lying if I said I wasn’t nervous about that. This one comes loaded with three different types of green chilies and a creamy green sauce. And while I’ll be the first one to point out a couple of unusual ingredients in this stove-top chili recipe (not weird unusual, unusual in the sense that you may not have seen them used in a chicken chili before.) I’ll promise you this much: it’s warm, it’s filling, and it’s perfect for a cold night topped with avocados, fresh cilantro, or a sprinkle of cheddar cheese.

How to make white chicken chili:

What do you need to make the most amazing white chicken chili?

Butter: We’ll saute all the aromatics in the butter.Onions: We’ll saute the onions in the butter as the base of this chili recipe.Green chilies: I’m using three different kinds here. You can use fresh serrano or jalapeño to saute with the onions. Then, we’ll add a couple of cans of diced green chilies and ½ cup of pepperoncini peppers. If you’re feeling skeptical about this, I can understand. But ever since I’ve made pepperoncini chicken, I have loved how well they pair with chicken. And trust me, I wouldn’t lead you wrong; these taste great in this chili recipe.Garlic: minced garlic helps flavor the soup further. I just use my handy garlic press to press the cloves before adding them to the chili.Spices: I’m using ground cumin, ground coriander, and dried oregano to flavor this chili. Feel free to add a dash of chili powder or cayenne pepper if you want a little more heat.Beans: You’ll need white beans, navy beans, great northern beans, or cannellini beans for this recipe. I used canned beans that I drained and gently rinsed before adding them to the chili. You could even use pinto if that’s typically what you have in the pantry!Chicken broth: Is the base of this white chicken chili recipe. I typically have quarts in the freezer that I defrost and use as needed. Store-bought low-sodium broth or bone broth also works well!Green sauce: This and the pepperoncini are the unusual white chicken chili ingredients. The green sauce is called ‘guacamole salsa,’ and I’ve found it at most grocery stores very easily in the same aisle as you find your favorite sauces and salsas. It is also available online here if you aren’t able to find it in stores.Protein: A leftover chicken that’s shredded up works great for this recipe. Both boneless, skinless chicken thighs and chicken breasts would work here. I typically poach the chicken and then shred it with two forks. You could also cook it in your crockpot/slow cooker or instant pot. Thighs would undoubtedly give this soup much more flavor. If you happen to come upon this recipe around Thanksgiving, this would be a great way to use up leftover turkey and make turkey chili!Heavy cream: Just a drizzle at the end to help make this chili creamy!Lime zest + juice: the zest really amps up the lime flavor in this chili. I usually add 2 tablespoons of lime juice to my chili. However, I’ve provided a range in case you usually like a bit more zing! You’ll also want to serve with lime wedges!Fresh cilantro: fresh cilantro is optional. It does add tons of earthy flavor to the chili when we fold it right at the end.

Instructions for the best white chicken chili of all time:

Other chicken recipes you might enjoy:

5-Ingredient Pepperoncini ChickenWinter Lemon Chicken Barley SoupCreamy Balsamic Caramelized Onion ChickenHerb-loaded Lemon Chicken Orzo SoupPerfect One Hour Whole Roasted ChickenGreek Chicken Meatballs in Lemon Cream SauceRoasted Garlic White Chicken Lasagna Soup