Our Best White Chicken Chili Recipe

wdc tv news staff February 12, 2025

9 1 minute read

This white chicken chili recipe is a winner both figuratively and literally: Decades ago, it got first-place honors in a Kansas City cook-off, and it's been one of our best-loved versions ever since. Here, food writer Peter Kaminsky shares the recipe from chili champions Todd and Nancy Walters. With fragrant spices, creamy beans, fall-apart chicken, and plenty of Monterey Jack cheese, it's sure to be a hit tailgate recipe — but this filling and flavorful chili is just as good for a weeknight dinner, too.

Frequently Asked Questions

How can you thicken white chicken chili without cornstarch?

A lot of white chili recipes will use cornstarch or a flour-based roux to thicken up the stew, but this one skips both thickeners in favor of shredded Monterey Jack cheese, which adds creaminess without the risk of things getting gloopy. Breaking up some of the cooked beans would also add more heft to the broth. If you find the chili is still too loose for your liking, more simmering on the stove can help thicken it further.

How do I add depth of flavor to my chili?

It might seem like a white chili would be a little bland in comparison to its meaty, tomato-y cousin, but it doesn't have to be. This recipe builds a richly flavorful base that includes two full onions, chopped green chiles, and plenty of garlic, rounding it out with cumin and cayenne. Sauteing this fragrant, spicy blend before adding any beans, chicken, or liquid is a crucial step that will help your chili taste more savory and well-rounded. We also reduce the chicken stock on the stovetop to condense its flavor before it's mixed into the chili pot.

Notes from the Food & Wine Test Kitchen

This white chicken chili uses dried Great Northern beans (or other white beans), which must soak overnight before you start cooking. Plan accordingly.

Using dried beans requires more time and effort than simply opening a can, but it's usually worth it. Beginners can get a leg up with Food & Wine's comprehensive primer on how to cook perfect dried beans.