The One White Chicken Chili Recipe You’ll Keep Forever

This white chicken chili recipe by is the ultimate comfort food perfect for chilly, rainy days. It showcases bone-in, skin-on chicken thighs cooked to a deep golden brown to create a rich, flavorful broth that forms the foundation of the chili. The addition of fire-roasted chilies, homemade taco seasoning, and creamy dairy makes this chili both smoky and indulgently smooth.

• Prep Time: 20 Mins
• Cook Time: 1 Hr 30 Mins
• Total Time: 1 Hr 50 Mins

Ingredients

2 pounds bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 medium yellow onion, diced

1 green bell pepper, minced

4 cloves garlic, minced

4 tablespoons taco seasoning

2 cans (14.5 oz each) Northern beans, drained and rinsed

2 cans (14.5 oz each) corn kernels, drained and rinsed

2 cans (4 oz each) mild green chilies, fire-roasted if available

10 cups chicken stock

1 cup heavy cream

4 ounces softened cream cheese

Optional Toppings

Chopped cilantro

Diced jalapeños

Diced onions

Sour cream

Lime juice

Fritos corn chips

Instructions

Prepare and Brown the Chicken:

In a large Dutch oven or thick-bottomed pot, heat the olive oil over medium-high heat until hot but not smoking. Meanwhile, season the chicken thighs generously with salt and freshly ground black pepper on both sides.

Place the chicken thighs skin-side down in the pot and cook slowly, allowing them to develop a gorgeous deep golden brown color without burning, about 6-7 minutes per side. This browning step is crucial to infuse rich flavor into the chili. Once browned, remove the chicken thighs to a plate and set aside.

Sauté the Vegetables:

To the same pot with the flavorful browned bits still on the bottom, add the chopped onions, bell peppers, and minced garlic. Sauté over medium heat for about 7 minutes or until the vegetables soften and begin to lightly brown around the edges. The softened vegetables combined with the brown bits create a depth of flavor essential to a great chili.

Combine Chili Ingredients and Simmer:

Add the Northern beans, corn kernels, and fire-roasted mild green chilies to the pot. Stir in the homemade taco seasoning to evenly coat the ingredients. Pour in the chicken stock, stirring to deglaze the pot and lift up any remaining browned bits.

Carefully place the browned chicken thighs back into the pot along with any juices on the plate. Bring the chili mixture to a boil, then reduce heat to medium-low. Partially cover the pot and let it simmer gently for about 1 hour, allowing the flavors to meld and the chicken to cook through.

Shred the Chicken and Add Creaminess:

After simmering, remove the chicken thighs again, discarding the skin. Using a mixer with a paddle attachment (or finely shred by hand or food processor), shred the chicken very finely. Return the shredded chicken to the pot, distributing it evenly through the chili.

Add the cream cheese and heavy cream, stirring gently until melted and incorporated. Allow the chili to simmer uncovered for an additional 15-20 minutes to thicken slightly and develop a rich, creamy texture.

Final Seasoning and Serve:

Taste the chili and adjust the seasoning with additional salt and pepper if needed. Serve hot with your choice of classic toppings such as sour cream, fresh cilantro, sliced jalapenos, avocado slices, and crunchy Fritos for texture contrast.

Notes

Optional Toppings

Chopped cilantro

Diced jalapeños

Diced onions

Sour cream

Lime juice

Fritos corn chips

Essential Equipment Guide

Using the right tools ensures a smooth cooking process and optimal flavor development.

A large Dutch oven is essential—it provides even heat distribution and prevents scorching during the long simmer. Its heavy bottom helps achieve a perfect sear on the chicken thighs, which is critical for building flavor.

A wooden spoon or heat-resistant spatula is ideal for stirring without scratching the pot. For shredding, a stand mixer with a paddle attachment is recommended for quick, fine shredding, though a food processor or two forks work well too.

A ladle makes serving easier, especially when serving from a slow cooker. Lastly, a sharp chef’s knife and cutting board are necessary for prepping onions, peppers, and garlic efficiently.​

FAQs

Can I use chicken breasts instead of thighs?
While possible, bone-in, skin-on thighs are recommended for their rich flavor and tenderness. Breasts may dry out and lack depth.​

Can I make this in a slow cooker?
Yes. After browning the chicken and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours, then shred the chicken, add cream and cream cheese, and cook 30 minutes more on high.​

How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat to prevent curdling the cream. Freeze for up to 3 months—thaw overnight before reheating.​

Can I make it dairy-free?
Yes. Substitute cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream. The texture will be slightly different but still creamy.​

Why is browning the chicken important?
Browning creates fond (browned bits) in the pot, which adds deep, savory flavor when deglazed with stock. Skipping this step results in a bland broth.​

Conclusion

White chicken chili is more than a recipe, it’s a celebration of flavor, texture, and comfort. From the golden sear on the chicken thighs to the creamy finish with cream cheese and heavy cream, every step is designed to maximize taste and satisfaction.

Whether served at a Halloween party in a crockpot or enjoyed on a quiet evening, this chili only gets better with time. With the right equipment, attention to detail, and quality ingredients, it’s a dish that brings people together. Make it your go-to recipe for cozy nights and memorable meals.

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