When the weather turns chilly, this White Chicken Chili Stew is a creamy, comforting one-pot meal. It features tender chicken, white beans, and a velvety broth with mild green chiles. You’ll love how simple and satisfying this white chicken chili stew is to make.
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Why You’ll Love This White Chicken Chili Stew
- Creamy without cream: Blended beans create a velvety, thick base.
- Complex, comforting flavor: Warm spices and mild chiles please everyone.
- One-pot wonder: Easy flavor building and cleanup in a single pot.
- Endlessly adaptable: Swap proteins or add your favorite veggies.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 large yellow onion, diced
- 3-4 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- 2 (4 oz) cans diced green chiles, undrained
- 4 cups low-sodium chicken broth
- 2 (15 oz) cans Great Northern beans or cannellini beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup half-and-half or full-fat coconut milk for dairy-free
- Salt and black pepper to taste
- For serving: Fresh cilantro, lime wedges, shredded Monterey Jack cheese, sliced avocado, sour cream
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a blender or immersion blender.
Notes: Don’t skip the fresh toppings! They add bright texture and flavor.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 32 g |
| Fat: | 10 g |
| Carbs: | 42 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breasts or thighs? Thighs will give you a slightly richer, more forgiving result as they’re harder to overcook, but breasts work perfectly if that’s what you have on hand. Just be mindful not to overcook them.
- What’s the deal with the green chiles? The canned diced green chiles are mild and add a wonderful savory flavor rather than intense heat. Using the liquid from the can adds an extra layer of flavor, so don’t drain them!
- Why blend part of the beans? This is the secret to a creamy, thick stew without flour or a roux. It creates body and helps the broth cling to every ingredient beautifully.
- Can I make it ahead? Absolutely! In fact, the flavors meld and improve overnight. Just wait to add the dairy (half-and-half or coconut milk) until you reheat it to prevent any potential curdling.
How to Make White Chicken Chili Stew
Step 1: Start by heating the oil in your Dutch oven or large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, which should take about 5-7 minutes. You’ll know it’s ready when your kitchen starts to smell sweet and savory. Stir in the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn, as that will make it bitter.
Step 2: Now, nestle the whole chicken pieces right into the pot with the onions and garlic. Season them generously with salt and black pepper. You’re not browning them here; you’re going to poach them in the broth, which will keep them incredibly tender and infuse the liquid with chicken flavor. Pour in the chicken broth and add the undrained green chiles, cumin, oregano, and that optional cayenne for a kick.
Step 3: Bring the liquid to a gentle boil, then immediately reduce the heat to a steady simmer. Cover the pot and let it cook for about 15-20 minutes. The chicken is done when it’s cooked through and reaches an internal temperature of 165°F. Using tongs, carefully remove the chicken to a clean plate or cutting board. It will be very tender, so let it rest for a few minutes before shredding it with two forks.
Step 4: While the chicken is resting, it’s time to work on the base. Take about one and a half cups of the cooked beans and one cup of the hot broth from the pot and carefully transfer them to a blender. Blend until completely smooth and creamy—this is your thickening agent. If you have an immersion blender, you can do this right in the pot, just be careful of splashes.
Step 5: Pour that beautifully smooth bean puree back into the pot. This is where the magic happens and the broth transforms into a velvety stew. Add the remaining whole beans and the frozen corn to the pot. Stir everything together and bring it back to a simmer. You’ll notice the stew thicken up almost immediately.
Step 6: Stir the shredded chicken back into the pot. Now, turn the heat down to the lowest setting. This is when you add the half-and-half or coconut milk. Stirring it in gently off the heat prevents it from curdling. Taste the stew—this is the most important part! Adjust the seasoning with more salt and pepper until it tastes just right for you.
Step 7: Let the stew heat through for a final 2-3 minutes, but do not let it boil after adding the dairy. Ladle the hot, comforting stew into bowls and get ready with all those fresh toppings. The contrast between the hot stew and the cool, crisp garnishes is what makes every bite so special.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze before adding dairy for best texture; thaw in fridge overnight.
- Reviving: Reheat gently on stove, adding a splash of broth to loosen.
Serving Suggestions
Complementary Dishes
- Buttery Cornbread Muffins — The slight sweetness and crumbly texture are perfect for dipping into the creamy stew and soaking up every last drop.
- A Simple Green Salad with a Lime Vinaigrette — The sharp, acidic dressing cuts through the richness of the chili and provides a refreshing, crisp contrast.
- Cheesy Garlic Bread — For the ultimate comfort meal, a slice of toasty, cheesy bread is the perfect vessel for scooping up beans and chicken.
Drinks
- A Crisp Mexican Lager — The light, clean bubbles and mild flavor of a lager cleanse the palate between bites without overpowering the stew’s delicate spices.
- Sparkling Water with Lime — The effervescence is wonderfully refreshing, and the lime wedge echoes the citrus you’ll be squeezing over your bowl.
- An Unoaked Chardonnay — A white wine with a little body and citrus notes will complement the creamy, savory flavors without clashing.
Something Sweet
- Warm Apple Crumble — The cozy, spiced fruit and buttery oat topping continue the theme of warmth and comfort, making for a perfectly rounded meal.
- Dark Chocolate Sea Salt Brownies — A small square of a rich, fudgy brownie provides a deep, satisfying finish that contrasts nicely with the savory stew.
- Mango Sorbet — A light, fruity, and cold sorbet is a fantastic palate cleanser that feels refreshing and light after the hearty main course.
Top Mistakes to Avoid
- Mistake: Boiling the stew after adding the dairy. This is the quickest way to curdle your half-and-half or coconut milk, leading to a grainy texture. Always add it at the end, off the direct heat, and just warm it through.
- Mistake: Overcooking the chicken. If you boil the chicken breasts for too long, they can become tough and stringy. Simmer gently and check for doneness at the 15-minute mark.
- Mistake: Skipping the bean-blending step. I’ve been tempted to skip this for speed, but it’s what gives the stew its signature creamy body. Without it, you’ll have a brothy soup, not a thick chili.
- Mistake: Underseasoning. Beans and chicken broth need a good amount of salt to truly shine. Be bold with your seasoning and taste at the end—it makes all the difference.
Expert Tips
- Tip: Use an immersion blender directly in the pot. For the easiest cleanup and to avoid transferring hot liquid, simply scoop some beans and broth to one side of the pot and blend them right there. It’s a game-changer.
- Tip: Shred the chicken using a stand mixer. If you have a lot of chicken to shred, place the warm, cooked chicken in the bowl of a stand mixer with the paddle attachment. Mix on low for 15-20 seconds for perfectly shredded chicken in no time.
- Tip: Brown the chicken first for deeper flavor. If you have a few extra minutes, sear the chicken pieces in the oil until golden brown on both sides before adding the broth. This adds a wonderful roasted flavor dimension.
- Tip: Let it rest before serving. Like many soups and stews, letting it sit off the heat for 10-15 minutes before serving allows the flavors to marry and the consistency to perfect itself.
FAQs
Can I make this White Chicken Chili Stew in a slow cooker?
Absolutely! It adapts beautifully. Just sauté the onion and garlic first for the best flavor (this step is worth it), then add everything except the dairy and corn to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Shred the chicken, then stir in the corn and half-and-half during the last 30 minutes of cooking.
How can I make this recipe spicier?
You have a few great options! You could use hot green chiles instead of mild, add a diced jalapeño (seeds and all) with the onions, increase the cayenne pepper, or stir in a few dashes of your favorite hot sauce at the end. I love serving it with spicy salsa on the side for everyone to customize their own bowl.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. The stew will thicken as it sits, so when reheating, do it gently over low heat on the stovetop, adding a splash of broth or water to loosen it up to your desired consistency. Avoid the microwave on high power, as it can make the dairy separate.
Can I freeze this chili?
You can, but with one caveat: the texture of the potatoes and dairy can sometimes change upon thawing. For best results, freeze it before adding the half-and-half. When you’re ready to eat, thaw it overnight in the fridge, reheat it, and then stir in the fresh dairy. The beans and chicken freeze perfectly.
Is there a good way to make this vegetarian?
For sure! Simply swap the chicken broth for vegetable broth and omit the chicken. You can add an extra can of beans or even some cubed potatoes for heartiness. For a “chicken” texture, shredded jackfruit or a plant-based chicken alternative works wonderfully here.
White Chicken Chili Stew
Make the best White Chicken Chili Stew with this easy recipe. It's a creamy, one-pot comfort meal with chicken and beans. Get the simple, delicious recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil or avocado oil
-
1 large yellow onion (diced)
-
3-4 cloves garlic (minced)
-
1 lb boneless, skinless chicken breasts or thighs
-
2 tsp ground cumin
-
1 tsp dried oregano
-
1/4 tsp cayenne pepper (optional, for heat)
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2 cans diced green chiles (4 oz each, undrained)
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4 cups low-sodium chicken broth
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2 cans Great Northern beans or cannellini beans (15 oz each, rinsed and drained)
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1 cup frozen corn
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1/2 cup half-and-half or full-fat coconut milk (for dairy-free)
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Salt and black pepper (to taste)
For the For serving
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Fresh cilantro
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lime wedges
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shredded Monterey Jack cheese
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sliced avocado
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sour cream
Instructions
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Start by heating the oil in your Dutch oven or large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, which should take about 5-7 minutes. Stir in the minced garlic and cook for just one more minute until it’s fragrant—be careful not to let it burn, as that will make it bitter.01
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Now, nestle the whole chicken pieces right into the pot with the onions and garlic. Season them generously with salt and black pepper. Pour in the chicken broth and add the undrained green chiles, cumin, oregano, and that optional cayenne for a kick.02
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Bring the liquid to a gentle boil, then immediately reduce the heat to a steady simmer. Cover the pot and let it cook for about 15-20 minutes. The chicken is done when it’s cooked through and reaches an internal temperature of 165°F. Using tongs, carefully remove the chicken to a clean plate or cutting board. Let it rest for a few minutes before shredding it with two forks.03
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While the chicken is resting, take about one and a half cups of the cooked beans and one cup of the hot broth from the pot and carefully transfer them to a blender. Blend until completely smooth and creamy.04
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Pour that beautifully smooth bean puree back into the pot. Add the remaining whole beans and the frozen corn to the pot. Stir everything together and bring it back to a simmer.05
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Stir the shredded chicken back into the pot. Now, turn the heat down to the lowest setting. Stir in the half-and-half or coconut milk gently off the heat. Taste the stew and adjust the seasoning with more salt and pepper until it tastes just right for you.06
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Let the stew heat through for a final 2-3 minutes, but do not let it boil after adding the dairy. Ladle the hot, comforting stew into bowls and get ready with all those fresh toppings.07
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