If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. I’ve enjoyed other white chicken chilis, though this is my favorite. I’ve perfected, for me, the right amount of seasonings and spice, and a good ratio of chicken to beans. I’ve also got a nice combination of chili peppers that gives it the edge I’ve come to expect. Let’s talk about how to make white bean chicken chili, shall we? Add the garlic and cook for a minute, but add the white beans, chicken broth, and seasonings. Give it all a stir. Bring to a boil, then simmer the pot at least 20 minutes. You can simmer longer for more flavor. Try my Homemade Spicy Chili Powder for this recipe. Thicken with a bit of cornmeal if desired, and simmer 10 to 15 minutes until it thickens up. Serve it up in bowls and enjoy the heck out of your white chicken chili! Save some for ME, please! Boom! Done! Such a great recipe, isn’t it? I love me a good white chili recipe. The best!
Creamy White Chicken Chili
If you prefer Creamy White Chicken Chili, swirl in the cream cheese (or sour cream for a lighter version) during the last 5 minutes of simmering until well incorporated. Some other great options include shredded cheese (like cheddar or Monterrey jack or pepper jack), crushed tortilla chips, and sour cream or crema. You can also freeze white chili in freezer proof containers for 3 months or longer. I freeze batches all the time. It reheats perfectly after thawing. This recipe was updated on 10/30/2024 to include new information and photos. Originally published on 5/19/2014.
