White Chicken Chili Recipe - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Nov 2, 2009 (updated Feb 21, 2023) 20 comments »

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I’ve been making this White Chicken Chili for years. It’s creamy and full of flavor. A tried and true favorite.

WHITE CHICKEN CHILI

It was 88 degrees on Halloween. John said he feels like we’re faking the holidays around here because it feels like summer year round. I love the heat but I miss making the warm comfort food on cold winter days. So screw it…I’m making it anyway.

This recipe was given to me a couple of years ago by my friend Tricia who’s basically good at everything she does, especially cooking. My mom makes this all the time back home and just made it for her annual Halloween party. Always a hit!

Don’t try counting calories on this one…

As Paula Deen says, “I’m not your nurse, I’m your cook!”

I also have this Easy White Chicken Chili that is no work at all!

OTHER SOUP RECIPES

Healthy Vegetable Chicken Soup
Chicken Cordon Bleu Soup
Cauliflower Soup
Easy Tomato Soup
Creamy Chicken Potato soup
Lasagna Soup
Panera Broccoli Cheddar Soup
Lemon Chicken Orzo Soup

White Chicken Chili

4.50 from 4 votes

I've been making this White Chicken Chili for years. It's creamy and full of flavor. A tried and true favorite.

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Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Servings: 6 servings

Ingredients

1 large onion, chopped
1 clove of garlic, minced
1/2 cup flour
1 cup butter
4 cups half and half
1 1/2 cups of chicken broth
4 cans white beans, navy, great northern, or garbanzo, drained and rinsed
2-3 4 oz cans chopped green chilies
4 boneless skinless chicken breasts cooked and sliced into small pieces
2 cups grated Monterrey Jack cheese
1-2 teaspoons Tabasco sauce
1-2 teaspoons of chili powder, depending how spicy you want it
1 teaspoon cumin
1 cup sour cream, optional

Instructions

Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. Make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.
Add the half and half and chicken broth. Simmer 3 minutes or until thick.
Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.
Cook 60 minutes in the slow cooker (or longer if needed). Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.

Notes

Source: Tricia Thomas

Cuisine: American

Course: Soup

Author: Christy Denney

Slow Cooker

originally published on Nov 2, 2009 (last updated Feb 21, 2023)

20 comments Leave a comment »

White Chicken Chili Recipe - The Girl Who Ate Everything (3)

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20 comments on “Tricia’s White Chicken Chili”

Terra Christensen — Tue, 05 Feb 2019 @ 17:49:00 EST Reply
I have a 2, 4,and 7yo and a “can sometimes be” picky husband……alllll five of us ate our entire bowls for dinner!!!!! Soo good!!! We love soooo many things from your site!!! Love love love you!! Just wish you had nutrition facts. I add your recipes to fitness pal and figure out how many servings etc, just a pain 🤣
- Christy Denney — Wed, 13 Feb 2019 @ 23:00:52 EST Reply
  I’m slowly adding all the nutrition facts. I will add it to this one right now!! Glad you liked it.
Danette — Thu, 31 Jan 2019 @ 11:18:41 EST Reply
How long do you cook this in the crockpot? It says pour into the crockpot and simmer for 20 min. I’m assuming the simmering is only on the stove. Please revise what the cooking time is for the crockpot. Would love to cook this during the day while at work.
- Christy Denney — Wed, 13 Feb 2019 @ 23:23:13 EST Reply
  Yes, the mixture just needs to warm in the crockpot so how ever long that takes.
T — Sat, 07 Apr 2018 @ 06:24:10 EDT Reply
How long should you be cooking for and is this all on the stove or in a crock pot? It sounds delicious, and I’d love to make it!
- Christy Denney — Fri, 13 Apr 2018 @ 17:22:13 EDT Reply
  this is all done on the stove. Cooking time is in the instructions.
AnnieL — Wed, 31 Oct 2012 @ 00:28:53 EDT Reply
A warm and hearty chili at the end of a cold day! I used Earth Balance Buttery Spread and fat-free half & half, and reduced the cheese to 1 cup of reduced-fat mozzarella because I already had it on hand. The chill was still luxuriously creamy and tasted decadent, even with those substitutions. I added 1 cup of chopped fresh spinach to increase the nutrient content. My husband had 2 bowls of this chili even after coming home from a dinner meeting. Next time, I’ll add lime zest and white corn kernels, and I’ll serve it with cornbread.
Anonymous — Mon, 10 Sep 2012 @ 05:58:47 EDT Reply
What beans tasted the best for anyone with this recipe?
Christy {The Girl Who Ate Everything} — Wed, 29 Aug 2012 @ 04:18:51 EDT Reply
@Anonymous,
I tried it last year and it was okay for a while in the crock pot but started to get kind of grainy after a while. I’m not sure. Maybe it was a fluke. I might try it again.
- Pieceful1 — Wed, 26 Nov 2014 @ 02:56:28 EST Reply
  Christy if you add the half and half and the cheese 20 min before you serve the chili then it shouldn’t be grainy. When milk or dairy products come to a boil, the solids and fats separate and you get that grainy look. I’ve always been told never to boil milk, cream or half and half. Try that and see how it comes out in the crock pot just have it on med to med low heat. Hope this helps?
Anonymous — Tue, 28 Aug 2012 @ 03:40:09 EDT Reply
Do you think you could put in it the crockpot for a few hours after you make it?
Christy {The Girl Who Ate Everything} — Tue, 03 Jan 2012 @ 20:44:04 EST Reply
@kevin,
You are right. No need. Just a recipe from a friend so I kept her instructions.
Kevin — Tue, 03 Jan 2012 @ 04:38:34 EST Reply
Sounds good but why on earth would you put in a crockpot and simmer 20 minutes? When I try I will will leave in a big pan and just keep cooking… the slow cooker will take that long at least to heat up.
Kristen — Fri, 21 Oct 2011 @ 02:52:01 EDT Reply
Thanks! We had this tonight and we loved it! I will definitely be adding this to our fall and winter meal rotation.
Christy {The Girl Who Ate Everything} — Thu, 20 Oct 2011 @ 19:48:44 EDT Reply
@Kristen,
Sorry, this is an old recipe and I didn’t realize it said cubes. Yes, one cube is equal to 1/2 cup of butter. I changed the recipe above.
Kristen — Thu, 20 Oct 2011 @ 18:15:21 EDT Reply
I am wanting to make this for supper tonight…what exactly is a “cube” of butter? Is one cube equal to a stick/half cup? Or do you mean a cube as in a square hunk of butter (about 1-2 Tablespoons)? Thanks!
Bridget — Thu, 27 Jan 2011 @ 06:31:45 EST Reply
I made this a couple of weeks ago and thought it was good but super rich. I made a variation of it tonight and it was still fabulous…but maybe ten calories less. Ha ha. I didn’t use as much half and half but substituted water. Then I added additional water so that it was more like a cream soup rather than chili. I loved it. Another couple additions were kale (cook this with the garlic and onions) and bacon. Wowsa! The kale added color and a couple vitamins. Using more water cut calories and made the richness delightful rather than overwhelming.
Thank you for teaching me how to make a roux…after reading that and saying, “huh?” I went to wikipedia to fill in the holes of my understanding. What a great tool for any cream sauce.
Sidney — Thu, 09 Dec 2010 @ 21:52:37 EST Reply
this is the best white chili i have EVER had!!! i took it to a church function and it was the only crockpot that was completely EMPTY! thanks so much for sharing!!!
Marissa — Fri, 12 Nov 2010 @ 00:18:55 EST Reply
I just made this for dinner tonight. My husband and I were just blown away by how delicious it was!
Sharee — Thu, 05 Nov 2009 @ 15:08:05 EST Reply
I just ate this at my sisters house last week…for the first time! It is delish. Thanks for giving me good ideas and recipes for dinner. Love this blog.

FAQs

How to thicken white chicken chili without cornstarch? ›

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

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How to make chili more flavorful? ›

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

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When to add peanut butter to chilli? ›

After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper to taste.

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What is a good thickening agent for white chicken chili? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

Read On ›

Should chili be thick or soupy? ›

Nobody wants a thin chili because, honestly, then it's really just soup! Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot.

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What secret ingredient will deepen the flavor of your chili? ›

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

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What is the secret to really good chili? ›

Cook it long enough

Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.

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What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

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How can I make my white chicken chili less spicy? ›

A sprinkle of sugar or honey should do the trick. Or add a touch of sweet ketchup. If it's a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.

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Do you simmer chili with the lid on or off? ›

For quicker-cooking chili like this recipe, don't cover the pot. You want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly.

How long is white chicken chili good for in the refrigerator? ›

Storing & freezing tips

To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

Get More Info Here ›

What does butter do to chili? ›

Butter smooths out the bitterness and adds its unique richness, making you take another bite without quite knowing why. A dash of sugar and vinegar gives a sweet-sour flavor that also makes the sauce rounder and more satisfying.

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Why do some people put peanut butter in their chili? ›

It also can help add richness by complementing the chile powder with its nutty sweetness, and the healthy fats in peanut butter can even tame your chili if it's too spicy. Next time, when making your favorite tomato-based chili recipe, consider adding a hearty tablespoon or two of peanut butter.

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When should I add lime juice to chili? ›

It's added both before the chili goes in the slow cooker to infuse the turkey with its flavor, and right before serving to give an extra boost of flavor. The lime brightens up the chili and the acidity opens the rest of the flavors up, making everything taste fresh and absolutely amazing.

How to thicken chilli sauce without cornstarch? ›

Try rice flour, tapioca starch or potato starch/flour. All will thicken a soup or sauce. Mix a spoonful (you'll have to experiment with quantity) into a small of cold liquid that will go into the soup (milk, water, broth) and then pour it into the hot soup stirring continuously.

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How do you thicken white sauce without flour or cornstarch? ›

Place the egg yolk(s) in a bowl and whisk. Then slowly dribble some of the hot liquid into the scrambled yolk while whisking constantly until you have about a cup of liquid. Then you can whisk that back into the hot liquid and cook the sauce until it thickens.

Know More ›

Can you use flour instead of cornstarch to thicken chili? ›

Add cornstarch or all-purpose flour: Cornstarch and all-purpose flour are common thickening agents that you might already have on hand in your pantry. Adding flour directly into the chili will create lumps.