We love making this chicken chili recipe in the farmhouse. Hearty, cozy, filling, and easy to throw together on a chilly evening. It’s a staple dinner in our home.
You know what I love about fall more than anything else? Soup. Soup. And more soup (or chili in this case)!
Its easy, filling, and I can incorporate every single food group into one magical little dish. Featuring tender chicken and a creamy base, this white chicken chili recipe is no exception to my love for these perfect dinners.
Dress your bowl of chili with a sprinkle of cheese and a dollop of homemade sour cream. You can even take it up another notch by adding green onions, fresh cilantro, crunchy tortilla chips and fresh lime juice to finish it off. The options for chili toppings are endless. I love to serve it with cast iron cornbread or a fresh slice of homemade whole grain sourdough bread on the side.
There is nothing better than a warm comforting dinner on a chilly day. This creamy white chicken chili is sure to become one of your new favorite recipes that the whole family is sure to love!
Why You’ll Love This Recipe
Hearty and filling – This dinner is my current favorite easy recipe because I don’t really have to serve anything else with it for my family to feel full. With the chicken, beans, and broth, this chili keeps us all going until the next meal.
Tasty and frugal – This meal is a great way to use up your pantry stash. It consists of simple, inexpensive ingredients you probably have stocked in your house already or can easily pick up from the grocery store. This makes it a great option the next time you need a tasty yet frugal meal.
Simple and Easy – This easy white chicken chili recipe comes together in just under an hour with pantry staples, making it a great choice for busy evenings.
Ingredients
Chicken broth – You can use whatever chicken stock you have on hand for this recipe, but in our house we love to use bone broth. Bone broth is rich in minerals, calcium and magnesium, and very easy to digest. It’s also a great source of amino acids. Read my post on how to make bone broth in the instant pot to learn how to make your own. Its super easy and a great way to add extra nutrients to your dishes!
Cream Cheese – You can use store bought or you can try your hand at making your own! It’s super easy and tastes delicious. Check out my recipe for homemade cream cheese.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make This Chicken Chili Recipe
Step 1: Heat a large pot or stock pot over medium heat. Add the butter. Once melted, add the onion and sauté until translucent and fragrant, about 5 minutes.
Step 2: Add the minced cloves of garlic and sauté for another minute, then add the taco seasoning and sauté for about 30 seconds.
Step 3: Add the green chiles, tomatoes, raw chicken breasts, and broth to the pot. Stir to combine and bring to a simmer. Cover and cook on medium to low heat for about 20-25 minutes or until the chicken is cooked through.
Step 4: Once the chicken is cooked through, remove from the pan and shred in a large mixing bowl. Set aside.
Step 5: In a small mixing bowl, add the cream cheese and ½ cup of the broth from the pan. Whisk until completely smooth.
Step 6: Add the softened cream cheese and shredded chicken back to the pot along with the beans and corn.
Step 7: Stir and bring to a simmer for about 10 minutes.
Step 8: Serve with your favorite toppings and enjoy!
Tips
- Double the batch to make for a tasty meal prep option to eat during the week!
- Shred the chicken in a stand mixer to save on time. This is a great hack and a lot easier than shredding with a fork.
- The recipe calls for raw chicken breasts but you can also use rotisserie chicken, or extra leftover chicken that is already cooked to save an extra step.
Recipe FAQs
Classic chili recipes are usually made up of ground beef and a tomato base, while this white chicken chili is made up of chicken and has more of a creamy base.
Homemade chili can be considered healthy because it contains a variety of ingredients from different important food groups. It is even healthier when you choose high quality ingredients, and take the extra step of using bone broth in place of regular broth for the added nutrients.
Let the chili cool entirely and then place it in an airtight container in the fridge up to five days. Freeze up to three months.
More Dinner Recipes from the Farmhouse
- Roasted Red Pepper and Tomato Soup
- Hearty Healthy Homemade Potato Soup
- Roasted Garlic and Butternut Squash Soup
- Sausage and Sauerkraut Skillet
- How to Cook a Perfect Roasted Chicken
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best White Chicken Chili Recipe
Video
Ingredients
- 2 tablespoons butter
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 3 tablespoons taco seasoning
- 3 ounce can diced green chiles
- 14 ounce can fire roasted diced tomatoes
- 1.5 pounds boneless skinless chicken breast
- 3 cups chicken broth
- ½ teaspoon salt
- 8 ounces cream cheese
- 14 ounce can pinto beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
Instructions
- Heat a large pot or stock pot over medium heat. Add the butter.
- Once melted, add the onion and sauté until translucent and fragrant, about 5 minutes. Add the minced cloves of garlic and sauté for another minute, then add the taco seasoning and sauté for about 30 seconds.
- Add the green chiles, tomatoes, raw chicken breasts, and broth to the pot. Stir to combine and bring to a simmer. Cover and cook on medium to low heat for about 20-25 minutes or until the chicken is cooked through.
- Once the chicken is cooked through, remove from the pan and shred in a large mixing bowl. Set aside.
- In a small mixing bowl, add the cream cheese and ½ cup of the broth from the pan. Whisk until completely smooth.
- Add the softened cream cheese and shredded chicken back to the pot along with the beans and corn.
- Stir and bring to a simmer for about 10 minutes.
- Serve with your favorite toppings and enjoy!
Notes
- Double the batch to make for a tasty meal prep option to eat during the week!
- Shred the chicken in a stand mixer to save on time. This is a great hack and a lot easier than shredding with a fork.
- The recipe calls for raw chicken breasts but you can also use rotisserie chicken, or extra leftover chicken that is already cooked to save an extra step.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this for dinner again tonight. My family always gets excited when I do. Really can’t go wrong with all these delicious flavors and such great source of protein and nutrients. The cilantro and lime is such a necessary addition. Another outstanding recipe from the farmhouse! Thanks Lisa.
This sounds so good! But I wish I could find recipes that have flavor without the sodium! So much salt is so bad for everyone!
Unfortunately, salt is primarily what adds flavor to food so I think you would be hard pressed to find recipes with good flavor and next to no salt. That being said, how unhealthy it is depends on what salt you’re using. If you’re getting a good quality salt, like the Celtic Sea Salt brand, then it actually has the nutrients that table salt doesn’t.
Sorry but sodium is sodium it doesn’t matter what kind of salt it is. My husband just had a quintuple bypass and he can only have <1500 mg of sodium a day and 16 grams of saturated fat. Soups are very difficult to make with good flavor.
Can’t wait to try this!!
Can I do this the same if my whole chicken is frozen?
I did and it worked out great.
We absolutely love how this turned out!
I never think to use dried beans, I have to try this!
I had never made chili from from dry beans before, turned out amazing! Thanks!
We really enjoyed this recipe! Thank you Lisa for sharing it. I’m curious, do you use 2 Tablespoons or teaspoons of salt. The recipe states 2-3 Tablespoons and that seems like a lot. I used 2 teaspoons and it was very tasty. Thanks again!
Made this tonight for my family of 7 (including 2 very hungry teenagers) and everyone loved it. There are plenty of leftovers, too. Great recipe! Thanks so much!
Made this tonight and it was AMAZING. Thank you for the recipe. It served my family of 4 plus had 4 quarts of soup leftover… Totally worth the effort for the volume and flavor. It felt healthy, wholesome and delicious.