Looking for a hearty soup for Halloween night? Don't Be a Chicken Chili is a creamy white chicken chili soup recipe that will warm you up and fill your belly for a night of fun. When the weather turns chilly, and the leaves start to fall, there's nothing quite like a warm and comforting bowl of chili to satisfy your cravings. While traditional chili recipes are typically tomato-based and spicy, creamy white chicken chili offers a twist on this classic soup. Packed with tender chicken, creamy beans, and an array of flavorful spices, this dish is perfect for those looking to savor the cozy flavors of fall and winter. In this blog post, we'll guide you through a simple and delicious creamy white chicken chili recipe that's sure to become a family favorite.
For fall break one year, we headed to a very non-traditional place for a bit of rest and relaxation... North Dakota to visit Katie, who blogs over at Pinke Post. Since we blog about food a lot, we decided to cook together. Our first meal was going to be one with a "spooky" theme, thanks to a little help from the Gooseberry Patch Halloween Bookazine. And we started with the Don't Be Chicken Chili.
And because we both can't help ourselves, we tinkered a bit with the recipe. It isn't because something is wrong with the recipe. It is mainly because we just have our own personal spin we feel we have to add to everything we cook.
Creamy White Chili with Chicken Ingredients
To make this mouthwatering creamy white chicken chili, you'll need the following ingredients:
- chicken tenderloins or chicken breasts
- chicken broth
- Great Northern beans - canned or dried
- chopped green chiles
- garlic powder
- salt and pepper
- ground cumin
- dried oregano
- sour cream
- whipping cream
- shredded Monterey Jack cheese
- Garnish: green onions, cilantro or cilantro plus some parmesan cheese and even avocado
How to Make White Chicken Chili
So, we just jumped into the chopping and dicing all the vegetables. I took on the onions. Tears began to start running relatively quickly. Katie shared her two solutions with me. First, her onion-cutting glasses.
And the other is one of my favorite kitchen tools. I was gleeful when she pulled it out.
The first half of the onion I chopped by hand is more prominent, while the onions chopped by the Pampered Chef Chopper are much more finely diced.
We put about a tablespoon of oil down in a large skillet followed by a pound of chicken tenders, and then topped it off with the diced onion.
And now for the tinkering, Katie had a few leeks in the fridge. She cleaned one leek and chopped it up. We added a cup of chopped leeks to the recipe.
The leeks can be poured over top of the onions and chicken. Let the chicken, onions and leeks cook until the chicken is fully cooked.
While the chicken is cooking, get the broth and bean chicken base going. The recipe called for two cans of great northern beans, but we are in North Dakota, where we have locally grown pinto beans. We of course substituted the pintos!
In a large stock pot or Dutch oven, mix together two cups of chicken broth, the beans, two 4.5-ounce cans of green chiles, garlic powder, cumin, oregano, and salt and pepper. I learned garlic is also grown up here on the prairie, so of course, we used locally grown garlic powder too!
Once everything is combined, bring to a boil.
When the chicken is fully cooked, you want to cut the chicken down to bite-sized pieces or shred the chicken with two forks. I decided to use kitchen scissors to cut up the chicken instead of messing up a cutting board.
When the soup base is boiling, add the chicken and onions to the stock pot.
Stir together and let simmer for 30 minutes. Add a cup of heavy whipping cream and a cup of sour cream after 30 minutes.
When the cream is fully incorporated and completely heated, the soup is ready to serve. Garnish with monterey jack cheese and green onions or cilantro.
What to serve with chili?
The soup was fantastic along with the mummy dogs, aka pigs in a blanket. Unfortunately, Katie had to run out before the soup was finished to meet her daughter at the hospital after a fall from the monkey bars. Luckily, the soup reheats well. Katie enjoyed the soup on day 2!
Here are some great sandwiches and handhelds to serve with this soup, especially on Halloween night.
Variations to White Chicken Chili
Looking to change a few ingredients in this recipe based on your preferences? Here are some ideas.
- Potatoes - If you are not a bean person, substitute diced potatoes for the white beans in this recipe. It's still delicious and still hearty.
- Cream Cheese - Add four ounces of cream cheese instead of the sour cream to make this a cheesier soup base rather than a tangy creamy base.
- Corn - Turn this into a corn chowder by adding sweet corn to the soup. A great way to add even more flavors.
Try this low-carb white chicken chili recipe you can make FAST in the Instant Pot.
Storing Leftover White Chicken Chili
This soup is great leftover, too. Freeze or refrigerate the leftovers for later.
To store in the fridge - pour the cooled soup in an air-tight container. Refrigerate for up to 5 days for best quality.
To freeze this white chicken chili - Pour the soup into a freezer bag and lay it flat in the freezer. Don't forget to label it with the date and what it is. Eat within three months of freezing for the best results. This will ensure it doesn't become some foreign food item in two years.
Yes, make this chili in the crock pot by following the same directions but just add the cream immediately and cook on low for four hours.
If your white chicken chili is to runny for your liking, just mix a tablespoon of cornstarch with a quarter cup of water. Then pour the combination into the soup. Stir and continue to cook. Add more cornstarch one tablespoon at a time until the soup reaches the thickness you desire.
Easy Soup Recipes
If you love this soup recipe, check out the other soups on Beyer Eats and Drinks.
Don’t Be a Chicken Chili
- 1 T. oil
- 1 lb. chicken tenderloins or breasts
- 1 cup onion diced
- 1 cup leeks sliced
- 14 ounces chicken broth
- 2 cans Great Northern beans, drained and rinsed
- 2 cans green chiles
- 1 ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground cumin
- ½ t. dried oregano
- 1 cup sour cream
- 1 cup whipping cream
- 2 cup shredded Monterey Jack cheese
- Garnish: cilantro or cilantro
- Heat oil in a large skillet over medium heat; add chicken and onion. Saute 10 minutes, or until chicken is cooked through.
- Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat.
- Cut up cooked chicken with a scissors or knife to bite size pieces. Add chicken mixture; reduce heat and simmer 30 minutes.
- Add sour cream and whipping cream, stirring well. Top each serving with shredded cheese; garnish, if desired.
What is cooking at your house this week? Hope you have a great Hunk of Meat Monday!!
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