If you’re hunting for the ultimate cozy, creamy comfort in a bowl, this White Chicken Chili Recipe A Classic Fall Soup will absolutely steal your heart. Think of steaming mugs warming your hands, hearty chicken and tender beans swimming in a broth so silky and flavorful that every spoonful feels like a gentle hug. This is one of those recipes I return to year after year, and each time it never fails to delight both new friends and seasoned chili fans. The spices are just assertive enough, the toppings make each serving unique, and it’s as perfect for busy weeknights as it is for crisp weekend gatherings. Once you try it, I guarantee you’ll want to keep it bookmarked for every chili season to come!
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this White Chicken Chili Recipe A Classic Fall Soup plays a role, whether it’s building flavor, adding richness, or giving a gorgeous pop of color to your bowl. These humble elements blend together to create that crave-worthy combination you’ll look forward to all autumn (and beyond!).
- Olive oil: Adds just enough richness to start your onions and build depth of flavor from the very start.
- Onion (1 medium, diced): Provides a subtly sweet backbone and irresistible aroma as it cooks.
- Garlic (3 cloves, minced): Lends warmth and brings every savory flavor together with its classic punch.
- Cooked shredded chicken (1 pound): Rotisserie or poached, this keeps things super simple while delivering protein-packed, tender bites.
- White beans (2 cans, drained and rinsed): Creamy, hearty, and essential for that signature chili texture.
- Diced green chiles (1 can, 4 ounces): Gives just enough gentle heat and zesty, tangy complexity.
- Ground cumin (1 teaspoon): The must-have for earthy warmth and depth—never skip it!
- Dried oregano (1 teaspoon): Offers herbal notes that brighten the broth and enhance every bite.
- Chili powder (1/2 teaspoon): Adds classic chili flavor and a gentle, comforting warmth.
- Ground coriander (1/2 teaspoon): Gives an unexpected citrusy lift that keeps things fresh-tasting.
- Cayenne pepper (1/4 teaspoon, optional): Turns up the heat if you want a little more of a spicy kick.
- Low-sodium chicken broth (4 cups): The foundation for a savory, full-bodied soup base—make it low-sodium to control saltiness.
- Sour cream (1/2 cup): Makes the chili luxuriously creamy and tangy, balancing the spice beautifully.
- Heavy cream or half-and-half (1/2 cup): Brings that final, dreamy silkiness to every spoonful.
- Salt and pepper: Essential for finishing and getting those flavors to truly shine.
- Fresh cilantro, diced avocado, shredded cheese, lime wedges: The star garnishes—each adds color and flavor to make your bowl unforgettable!
How to Make White Chicken Chili Recipe A Classic Fall Soup
Step 1: Sauté the Aromatics
Heat the olive oil in a large soup pot over medium heat. Add your diced onion and let it gently cook for 4 to 5 minutes, stirring occasionally, until it’s softened and translucent. Follow with the garlic, tossing it in for just 30 seconds, inhaling those savory scents as everything turns fragrant—trust me, your kitchen will already smell incredible!
Step 2: Layer In Chicken, Beans, and Spices
Now add the cooked, shredded chicken directly to the pot, followed by the white beans and the can of diced green chiles. Sprinkle in the cumin, oregano, chili powder, ground coriander, and, if you like a bit of heat, the cayenne pepper. Every spice here deserves its time to bloom, so give everything a good stir and let those flavors come alive together.
Step 3: Simmer with Broth
Pour in the chicken broth and turn up the heat a little to bring your chili up to a gentle boil. After that, reduce the heat and let it simmer uncovered for 20 to 25 minutes. Stir every so often, and if you prefer your chili a bit thicker, this is your moment to mash some of the beans right in the pot or simply cook a touch longer.
Step 4: Make It Creamy
Reduce the heat to low and stir in the sour cream and heavy cream (or half-and-half). Let everything warm through for about 5 minutes. The White Chicken Chili Recipe A Classic Fall Soup transforms now into a silky, creamy delight. Taste, then season with a sprinkle of salt and a crack of black pepper until it’s just right for your palate.
Step 5: Serve and Savor
Ladle big spoonfuls of this creamy chili into bowls. Top generously with chopped cilantro, diced avocado, a handful of shredded cheese, and a bright squeeze of lime juice if you like. Serve hot and enjoy the happiest, heartiest fall meal around!
How to Serve White Chicken Chili Recipe A Classic Fall Soup
Garnishes
This is where you can truly make each bowl shine! Try a scattering of fresh cilantro for brightness, creamy avocado for richness, and a blanket of sharp shredded cheese to melt luxuriously into the chili. A quick squeeze of lime at the table perks up every other flavor. All these toppings give White Chicken Chili Recipe A Classic Fall Soup extra freshness and color that brings it over the top.
Side Dishes
While this chili can stand alone as the highlight of any meal, it partners beautifully with warm, crusty bread or fluffy cornbread muffins. A crisp green salad on the side balances the creamy richness of the soup, or serve it alongside tortilla chips for some satisfying crunch.
Creative Ways to Present
Try ladling your chili into hollowed-out bread bowls for a rustic, fun presentation! For parties or big gatherings, serve your White Chicken Chili Recipe A Classic Fall Soup in a slow cooker with a toppings bar so everyone can customize their own. Another favorite is serving sample-sized cups as part of a fall soup flight for family and friends—an instant conversation starter!
Make Ahead and Storage
Storing Leftovers
This chili makes even better leftovers. Transfer completely cooled White Chicken Chili Recipe A Classic Fall Soup to an airtight container and keep it in the refrigerator for up to 4 days. The flavors deepen overnight, which means tomorrow’s lunch is already looking delicious.
Freezing
For longer storage, ladle any extra chili (no garnishes!) into freezer-safe containers, leaving a little room at the top for expansion. It’ll keep well in the freezer for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Simply reheat the chili on the stovetop over medium-low heat, stirring gently until piping hot. You might want to add a splash of broth or milk if it’s thickened up as it sat, but it’ll return to its original creamy consistency with no trouble at all.
FAQs
Can I use uncooked chicken instead of cooked?
Absolutely! Just dice raw chicken breast or thighs, sauté it with the onions until cooked through, then proceed with the rest of the recipe. This is a great option if you don’t have rotisserie chicken on hand.
Is White Chicken Chili Recipe A Classic Fall Soup spicy?
By default, it’s mild and crowd-pleasing, with the option for extra heat from green chiles and cayenne. You can always adjust the spiciness to suit your family by using mild chiles and omitting cayenne, or add more for spice lovers.
Can I make this White Chicken Chili Recipe A Classic Fall Soup dairy-free?
Yes, you can swap the sour cream and heavy cream for your favorite plant-based alternatives, like coconut cream or a dairy-free sour cream, and the result will still be ultra-creamy and delicious.
What’s the best way to thicken the chili?
For a heartier, thicker consistency, mash some of the beans before adding them to the pot or simmer the chili uncovered a bit longer. Both techniques work beautifully without altering the flavor.
Can I make White Chicken Chili Recipe A Classic Fall Soup in a slow cooker?
Definitely! Sauté the onions and garlic first, then add everything except the sour cream and heavy cream to your slow cooker. Cook on low for 4 to 6 hours, stir in the cream at the end, and let it heat through before serving.
Final Thoughts
I truly hope you try this White Chicken Chili Recipe A Classic Fall Soup soon and let it warm you from the inside out. It’s the kind of dish that brings comfort, joy, and that unmistakable spirit of fall to any table. Gather your favorite people, top those bowls generously, and enjoy every creamy, flavorful spoonful!
Print
White Chicken Chili Recipe A Classic Fall Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This White Chicken Chili Recipe is a classic fall soup that is hearty, flavorful, and perfect for chilly days. Loaded with tender shredded chicken, white beans, and aromatic spices, this creamy chili is easy to make and incredibly satisfying.
Ingredients
For the White Chicken Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked shredded chicken (rotisserie or poached)
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
For Serving:
- Fresh cilantro
- Diced avocado
- Shredded cheese
- Lime wedges
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add shredded chicken, white beans, green chiles, cumin, oregano, chili powder, coriander, and cayenne if using. Pour in the chicken broth and bring to a gentle boil.
- Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally. Stir in sour cream and heavy cream, and cook another 5 minutes until heated through.
- Season with salt and pepper to taste. Serve hot, garnished with cilantro, avocado, cheese, and a squeeze of lime if desired.
Notes
- For a thicker chili, mash some of the beans before adding them to the pot or simmer longer uncovered.
- This recipe is great for leftovers and freezes well.
- Use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 95mg
