The Best Creamy White Chicken Chili Recipe: Easy & Unforgettable!
Discover the ultimate Creamy White Chicken Chili recipe that promises to be the easiest and most flavorful you’ve ever made. Featuring tender, shredded chicken and hearty white beans swimming in a rich, velvety sauce, this chili is incredibly simple to prepare. Plus, an unexpected secret ingredient elevates its taste to extraordinary heights! Originally posted October 1, 2021, this fan-favorite recipe continues to be a staple for busy weeknights and cozy gatherings alike.
Table of Contents
- You’ll Love This Creamy White Chicken Chili Recipe
- Easy White Chicken Chili Ingredients
- How to Make Creamy White Chicken Chili on the Stove Top
- How to Thicken White Chicken Chili
- How to Make White Chicken Chili in a Slow Cooker
- What Goes With This Easy White Chicken Chili Recipe
- How to Store Creamy White Chicken Chili
- White Chicken Chili (Easy) FAQs
- More Recipes Like This White Chicken Chili Recipe
- White Chicken Chili (Easy) Recipe
Modern technology, isn’t it wonderful? It promises to make our lives easier, yet sometimes leaves us utterly baffled. My husband Eric and I often get these cryptic reminders on our phones, like “Call about” or “Cancel first.” We stare at them, racking our brains, wondering what on earth we meant when we spoke those words into existence for Siri to misunderstand. It’s a constant battle between convenience and confusion, a gnawing feeling that something important is slipping our minds, but with no way to retrieve the lost information. Anyone else out there constantly cursing their smart assistant’s name?
While technology might occasionally lead to minor frustrations, there’s one thing that consistently brings pure joy and comfort: a steaming bowl of homemade chili. And as the crisp autumn air rolls in, bringing with it Fall Festivals, Harvest Parties, and Halloween celebrations, it’s officially chili season! If you’re looking to shake things up from traditional beef chili or a Quick and Easy Chili, then this Creamy White Chicken Chili is your answer. It’s a beloved classic that offers a refreshing, lighter, yet incredibly satisfying alternative.
Why You’ll Love This Creamy White Chicken Chili Recipe
This creamy white chicken chili recipe is more than just a meal; it’s a warm hug in a bowl, perfect for any occasion. It’s incredibly adaptable, making it an ideal choice for a busy weeknight dinner or a comforting dish to share at your next chili cook-off – just be prepared for the fierce debate it might spark among chili purists! Here’s why this recipe will quickly become a household favorite:
- Unbeatable Flavor: Tender, succulent shredded chicken paired with creamy white beans creates a harmony of textures, all bathed in a thick, rich sauce. The blend of savory spices, including cumin, oregano, and a hint of chili powder, is perfectly balanced.
- The Secret Ingredient: There’s a special twist that elevates this chili from great to extraordinary. It’s an ingredient you might not expect, but it adds a layer of depth and creaminess that is simply irresistible. (Spoiler alert: it’s a packet of dry ranch seasoning!)
- Effortlessly Easy: With simple ingredients and straightforward steps, this white chicken chili can be ready in about 30 minutes on the stovetop. It’s a fantastic option for those evenings when you need a hearty, homemade meal without spending hours in the kitchen.
- Kid-Friendly & Healthy: This mild, creamy chili is a hit with kids and a great way to sneak in some wholesome beans and protein. It’s a relatively healthy option that doesn’t compromise on taste.
- Versatile Serving: Whether you enjoy it plain or load it up with your favorite toppings like cheese, sour cream, avocado, or tortilla chips, this chili is a canvas for customization.
Speaking of chili cook-offs, I recall a hilarious incident involving my sister, who moved from California to Texas. She arrived at a chili contest with a bubbling pot of her signature White Chicken Chili, only to be met at the door by the host, who bluntly declared, “You know you can’t enter that in the contest, right?” Texans, bless their hearts, take their chili incredibly seriously. We know there are purists out there who insist true chili contains no beans or tomatoes, and certainly no chicken! So, if you’re quietly fuming in the comments section about how “white chili isn’t real chili,” we hear you. But for the rest of us, who appreciate a delicious, comforting bowl of something warm and flavorful, this easy white chicken chili recipe is absolutely legitimate and utterly delicious.
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“I made this for a chili cook-off our church held for Halloween, and you are looking at the 2024 chili cook-off champion! Woohoo! Such a good recipe, and so many compliments on how good it looked and tasted!” – Danielle
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Now, let’s dive into the core of this recipe and talk about the ingredients that make this creamy white chicken chili truly stand out.
Easy White Chicken Chili Ingredients
One of the best things about this easy white chicken chili is its simple yet impactful ingredient list. You’ll find most of these items are pantry staples, ensuring that a delicious meal is always within reach. Here’s a quick overview of what you’ll need, but for exact measurements and step-by-step instructions, be sure to jump to the recipe card below!
- Olive Oil: The base for sautéing our aromatics, adding a rich foundation.
- Onion & Garlic: Essential flavor builders. Chopped onion and minced garlic create a fragrant start.
- Spices: A robust blend of Kosher salt, black pepper, crushed red pepper (for a touch of heat!), chili powder, cumin, and oregano. These classic Tex-Mex spices give the chili its signature warmth and depth.
- Ranch Seasoning Packet: Our secret ingredient! While technically optional, this dry mix adds an incredible boost of savory, tangy flavor and contributes to the chili’s creamy texture. Don’t skip it if you want the “over the top” taste!
- White Beans: Canned great northern or cannellini beans provide a creamy texture and are a staple of white bean chili.
- Pinto Beans: Adding another layer of texture and earthiness to the bean blend.
- Shredded Chicken: Cooked chicken breasts, ideally from a rotisserie chicken for maximum flavor and ease.
- Better Than Bouillon Chicken Base: A game-changer for enhancing chicken flavor in the broth.
- Cream Cheese: The key to achieving that luscious, creamy consistency. Low-fat cream cheese works just as well.
- Frozen Corn: Adds a touch of sweetness and vibrant color.
- Rotel (or Diced Tomatoes): Diced tomatoes with green chilies for a subtle kick and robust tomato flavor. If you can’t find Rotel, plain diced tomatoes work perfectly.
- Diced Green Chilies: Contributes a mild, smoky chili flavor without overpowering the dish.
How to Make Creamy White Chicken Chili on the Stove Top
This easy white chicken chili recipe is designed for efficiency and maximum flavor. You can have a comforting meal on the table in about 30 minutes, making it perfect for busy weeknights. Follow these simple steps for a stove-top sensation:
1. Prep Your Chicken: If you’re using a rotisserie chicken, start by breaking it down. Carefully cut out the chicken breasts, then remove the dark meat from the wings and thighs. Don’t be afraid to get in there with your hands to get every last bit of delicious meat! Rotisserie chicken adds incredible flavor, so we don’t want any to go to waste. Shred or chop the chicken into bite-sized pieces. You’ll need approximately 2.5 cups (about 12 ounces) for this recipe. If you have extra, freeze it for your next batch of white chicken chili! Set the shredded chicken aside.
2. Chop Veggies & Gather Spices: While the chicken is prepped, chop your onion and mince your garlic. In a small bowl, combine all your dry spices: kosher salt, black pepper, crushed red pepper, chili powder, cumin, and oregano. This ensures they are ready to go for quick cooking. Don’t forget to take your cream cheese out of the fridge to soften, making it easier to incorporate later.
3. Sauté Aromatics & Bloom Spices: Heat three tablespoons of olive oil in a large pot or stockpot over medium-high heat. Once the oil shimmers, add the chopped onion and sauté for 3-5 minutes until it begins to soften and turn translucent. Reduce the heat to medium, then add the minced garlic and your pre-mixed bowl of spices, including the dry ranch seasoning. Sauté for another 2 minutes, stirring constantly, until the garlic is fragrant and the spices are wonderfully toasty. This step is crucial for developing deep flavors.
The Secret Ingredient: Easy White Chicken Chili Seasoning
Here’s that secret ingredient I mentioned, the game-changer for this creamy white chicken chili! A simple packet of dry ranch seasoning (don’t prepare it as dressing!) might seem unconventional, but it adds an incredible layer of savory, herby flavor and helps to thicken the chili, making it extra rich and luxurious. While you can certainly make a delicious chili without it, I highly recommend adding it for that “over the top” taste. It complements the other spices beautifully and brings a unique tanginess. I add this in addition to the traditional chili seasonings like oregano and cumin, creating a truly unique and irresistible flavor profile.
4. Add Canned Goods & Beans: Next, add the undrained cans of Rotel (or diced tomatoes) and diced green chilies to the pot, stirring them into the aromatic onion and spice mixture. For the beans, you’ll need one can of white beans (like navy or cannellini) and one can of pinto beans. Drain both cans; a colander isn’t strictly necessary – simply use the lid to drain most of the liquid into the sink. No need to rinse them! Add the drained beans to the pot and stir everything together to ensure all the ingredients are coated in flavor.
5. Incorporate Chicken & Broth: Add the shredded cooked chicken to the pot. Increase the burner heat to high. Stir in 3 cups of water and 1 tablespoon of Better Than Bouillon Chicken Base. If you used a rotisserie chicken, here’s a pro tip for extra flavor: swirl some of the hot broth directly into the plastic dish the chicken came in to melt any solidified juices and fats, then pour that flavorful liquid back into your chili. It’s an instant boost of rich chicken goodness!
How to Thicken White Chicken Chili
Achieving that signature creamy texture is key for this creamy white chicken chili. Here’s how to ensure your chili is perfectly thick and luscious:
1. Add Cream Cheese: Chop your softened cream cheese into 1-inch cubes and add them to the chili mixture. Bring the chili to a boil over high heat, then reduce it to a simmer. Allow it to simmer for at least 5 minutes, or up to an hour if you have time to let the flavors meld and deepen. Use a wooden spoon or whisk to gently break up and incorporate the cream cheese as it melts, ensuring a smooth, uniform creaminess. The dry ranch seasoning packet, added earlier, also contributes to the chili’s body and richness!
2. Incorporate Corn: Just before serving, stir in the frozen corn. Since frozen corn has been pre-cooked, it only needs to be warmed through. Adding it too early and simmering it for a long period can diminish its sweet, fresh flavor. Once the corn is heated, your chili is ready!
And there you have it – a perfectly thick, creamy, and flavorful easy white chicken chili, ready to be enjoyed. Don’t forget the garnishes, which are just as important as the chili itself!
How to Make White Chicken Chili in a Slow Cooker
Prefer a hands-off approach? This creamy white chicken chili adapts beautifully to a slow cooker, perfect for those days when you want dinner to cook itself. The slow cooker method allows the flavors to truly meld and deepen over several hours, resulting in an even richer, more complex chili. Here’s how to do it:
- Combine Base Ingredients: Add all ingredients EXCEPT the shredded chicken, frozen corn, and cream cheese to your slow cooker.
- Optional Flavor Boost: For an extra layer of flavor, you can briefly sauté the onions, garlic, and dry spices (including the ranch seasoning) in a pan on the stovetop before transferring them to the slow cooker. This step helps to bloom the spices and deepen their flavor, but it’s optional for true set-it-and-forget-it convenience.
- Cook: Cover and cook on low for approximately 5 hours, or on high for about 3 hours.
- Add Remaining Ingredients: In the last hour of cooking, stir in the pre-cooked shredded chicken, frozen corn, and the cubed cream cheese.
- Finish: Continue cooking on low for another hour, or until the cream cheese is fully melted and incorporated, and the chili is heated through.
- Serve: Stir well before serving, then garnish generously with all your favorite fixings!
What Goes With This Easy White Chicken Chili Recipe
The beauty of this easy white chicken chili recipe is its versatility, especially when it comes to toppings! The Tex-Mex influence means endless possibilities for customization, allowing everyone to create their perfect bowl. Here are some fantastic ideas to elevate your chili experience:
- Shredded Cheese: A classic for any chili. Cheddar cheese, Monterey Jack, or a Mexican blend melt beautifully and add a savory, salty kick.
- Sour Cream or Greek Yogurt: A dollop of sour cream (or plain Greek yogurt for a healthier twist) adds a cool, tangy contrast to the warm, spicy chili and enhances its creaminess.
- Fresh Cilantro: Chopped fresh cilantro brings a bright, herbaceous note that perfectly complements the Tex-Mex flavors.
- Lime Juice: A squeeze of fresh lime juice just before serving brightens the entire dish, adding a zesty finish.
- Avocado: Sliced or diced avocado provides a creamy, rich texture and a subtle, buttery flavor that balances the spice.
- Jalapeños: Freshly sliced jalapeños offer a vibrant pop of color and an extra layer of heat for those who love a spicy kick.
- Green Onions: Thinly sliced green onions (scallions) add a mild, fresh onion flavor and a pleasant crunch.
- Tortilla Chips: Crushed tortilla chips provide a satisfying crunch and are perfect for scooping up every last bit of chili. You can also serve it alongside warm cornbread or crusty bread.
Don’t be shy – mix and match your favorites to create a personalized chili masterpiece!
How to Store Creamy White Chicken Chili
This creamy white chicken chili is fantastic for meal prep and makes delicious leftovers. Proper storage ensures you can enjoy its comforting flavors for days or even months!
Refrigerator Storage:
Once your chili has cooled to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-5 days. This makes it a perfect option for healthy lunches or quick dinners throughout the week. Simply reheat gently on the stove or in the microwave until warmed through.
Can You Freeze This White Chicken Chili Recipe?
Absolutely! This white chicken chili recipe freezes exceptionally well, making it ideal for batch cooking. Here’s how to freeze and reheat it for best results:
- Cool Completely: Allow the chili to cool completely before freezing. This prevents condensation and ice crystals from forming.
- Portion: Divide the chili into individual or family-sized portions.
- Package: Transfer the cooled chili to freezer-safe ziplock bags (removing as much air as possible before sealing) or airtight freezer containers.
- Freeze: Store in the freezer for up to 3 months.
Reheating Frozen Chili:
When you’re ready to enjoy, you have a few options:
- Thaw in Fridge: The best method is to thaw the chili in the refrigerator overnight. Once thawed, heat it in a pot over low heat on the stove, stirring occasionally, until it’s hot and bubbly.
- Microwave: For a quicker option, you can microwave the chili directly from frozen or partially thawed. Heat in 2-3 minute intervals, stirring in between, until heated through.
- Stovetop (from partially frozen): If you’re in a hurry, you can partially thaw the chili on the counter or in the microwave until it’s soft enough to break apart. Transfer it to a pot, add a couple of tablespoons of water or chicken broth to prevent scorching, and heat on low, stirring frequently, until completely melted and hot.
Freezing this creamy white chicken chili ensures you always have a delicious, comforting meal ready to go, perfect for those unpredictable busy days!
White Chicken Chili (Easy) FAQs
White chili gets its name primarily from two key characteristics: it typically uses white meat (chicken or turkey) instead of red meat like beef, and its sauce is lighter in color, often made creamy with ingredients like cream cheese or sour cream, contrasting with the rich, tomato-based sauces of traditional beef chili. The beans used are also usually lighter-colored, such as cannellini or navy beans.
Absolutely, white chili is real chili! If you’re encountering resistance to this idea, chances are you’ve spoken to a Texan chili purist. While traditional “Chili con Carne” in Texas might strictly adhere to a meat-and-chile-only philosophy, the culinary world has evolved. White chicken chili undeniably contains chiles, meat, beans, and robust Tex-Mex flavors, fitting all the criteria for a delicious chili in most people’s cookbooks!
The main differences lie in the protein, base, and overall flavor profile. Regular (or “red”) chili typically uses ground beef or stewed beef (like this Tejano Carne Guisada) and has a rich, deep red base made from tomatoes and various chili powders. Beans and sometimes other vegetables are also common additions, despite what some traditionalists might say. White chicken chili, on the other hand, features chicken (or turkey), white beans (like cannellini or navy beans), and a lighter, creamy broth often enriched with ingredients like cream cheese or sour cream. Its flavor profile is typically milder with a focus on green chilies, cumin, and sometimes a hint of lime, offering a fresh take on the classic comfort food. Both are incredibly delicious, just different!
If you’ve fallen in love with this creamy white chicken chili, you’re in for a treat! I’m a huge fan of chili and hearty, comforting soups, and I have a treasure trove of other recipes you’re sure to enjoy. My go-to for a classic taste is The Best Chili Recipe I’ve Ever Made, a bold claim I stand by, featuring slow-cooked shredded beef and layers of rich flavor. For those hurried evenings, the Quick and Easy Chili Recipe comes together in just about 40 minutes, offering impressive depth of flavor. And let’s not forget the ultimate comfort food mashup, Chili Mac – pure indulgence! Here are even more fantastic ideas to warm your soul and tantalize your taste buds:
More Recipes Like This White Chicken Chili Recipe
- Super Easy Chicken Tortilla Soup >> Seriously, don’t overlook this one. It’s incredibly delicious!
- Cream Cheese Chicken Chili >> Today’s recipe is loosely inspired by this crockpot version, which makes a huge batch.
- Cowboy Pinto Bean Soup >> Loaded with savory bacon, it’s a hearty and satisfying choice.
- The Best Chili Recipe I’ve Ever Made >> A slow-cooked labor of love, yielding incredible depth of flavor.
- Quick and Easy Chili Recipe >> Ready in about 40 minutes for a flavorful weeknight meal.
- Creamy Chicken Enchilada Soup >> This soup truly captures the authentic taste of enchiladas, complete with delightful corn notes!
- Chicken Stroganoff Crock Pot Recipe >> A huge crowd-pleaser that’s remarkably easy to prepare.
- Easy Potato Soup Recipe >> Another super fast and comforting meal option.
- How to Make Tomato Soup >> Easier and more delicious than you might imagine!
- Easy Broccoli Cheese Soup >> Pure, cheesy heaven in a bowl.
- Taco Soup from Southern Plate
- Best Clam Chowder Recipe from Reluctant Entertainer
- Chicken Soup Risotto from How Sweet Eats
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White Chicken Chili (Easy)
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 5 cloves garlic, about 1 tablespoon minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1 teaspoon chili powder
- 1 & 1/2 teaspoons cumin
- 1 & 1/2 teaspoons oregano
- 1 (1-ounce) package) Ranch seasoning, dry
- 1 (10-ounce) can Rotel, or a can of diced tomatoes
- 1 (7-ounce can) diced green chilies , I like the fire roasted kind
- 1 (14-ounce) can white beans, navy beans or cannelini (drained)
- 1 (14-ounce) can pinto beans, drained
- 2 & 1/2 cups shredded rotisserie chicken, about 12 ounces
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base
- 1 (8-ounce) package cream cheese, softened (low fat cream cheese is fine)
- 1 & 1/2 cups frozen corn, or canned corn is fine
To garnish:
- cheddar cheese
- sour cream
- cilantro
- limes
- avocado
- jalapeno
- green onion
- tortilla chips
Instructions
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1. Prep Your Ingredients: Begin by preparing your vegetables and gathering all your spices. Chop the medium onion finely and mince the garlic (approximately 1 tablespoon). In a small bowl, combine all the dry seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon crushed red pepper, 1 teaspoon chili powder, 1.5 teaspoons cumin, 1.5 teaspoons oregano, and the entire 1-ounce packet of dry Ranch seasoning. If using a rotisserie chicken, shred or chop it now and set it aside; you’ll need about 2.5 cups (12 ounces). Take the cream cheese out of the fridge to soften, making it easier to incorporate later.
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2. Sauté Onions: Heat a large pot or stockpot over medium-high heat. Allow it to preheat for at least one minute until hot. Add 3 tablespoons of olive oil; it should shimmer immediately, indicating it’s ready for cooking. Add the chopped onions to the hot oil and sauté for 3-5 minutes, stirring occasionally, until they start to become translucent and tender.
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3. Add Garlic and Spices: Reduce the heat to medium. Add the minced garlic and the bowl of pre-mixed seasonings (including the dry Ranch packet) to the pot all at once. Continue to sauté for another 2 minutes, stirring constantly, until the garlic is fragrant and the spices smell wonderfully aromatic and toasted. This step helps to “bloom” the spices, deepening their flavor.
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4. Incorporate Canned Goods: Add the undrained can of Rotel (or diced tomatoes) and the can of diced green chilies to the pot. Stir these ingredients thoroughly into the onion and spice mixture, ensuring everything is well coated.
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5. Add Beans: Drain the white beans (navy or cannellini) and pinto beans. You don’t need a colander; simply use the can lid to drain the liquid into the sink. There’s no need to rinse them. Add the drained beans to the pot and stir to combine with the other ingredients.
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6. Add Chicken and Broth: Stir in the 2.5 cups of shredded cooked chicken. Increase the burner heat to high. Add 3 cups of water and 1 tablespoon of Better Than Bouillon Chicken Base. If using a rotisserie chicken, swirl a small amount of the hot broth into the plastic container the chicken came in to pick up any delicious juices, then pour this flavorful liquid into your chili for an extra boost of chicken goodness.
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7. Thicken with Cream Cheese: Chop the softened cream cheese into 1-inch cubes and add them to the chili mixture.
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8. Simmer for Flavor: Bring the mixture to a full boil over high heat. Once boiling, reduce the heat to a gentle simmer. Allow the chili to simmer for a minimum of 5 minutes, or up to an hour if you have time for the flavors to meld and deepen further. During this time, use your wooden spoon or whisk to break up and fully incorporate the cream cheese until the chili is smooth and creamy. If simmering longer, ensure it’s at a low bubble to prevent too much liquid from evaporating.
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9. Add Corn & Serve: Just before serving, stir in the 1.5 cups of frozen corn. Since the corn is pre-cooked, it only needs to be warmed through. Serve the chili hot. This white chicken chili is incredibly flavorful on its own, but it truly shines with toppings! Shredded cheddar cheese and fresh cilantro are a must for me. Other excellent options include sour cream (though the cream cheese makes it rich enough for some), lime wedges, avocado slices, jalapeño, green onion, and crushed tortilla chips for crunch.
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10. Storage: Store any leftovers in an airtight container in the refrigerator for 3-5 days.
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11. Freezer Instructions: This chili freezes beautifully! Allow it to cool completely, then transfer to a freezer-safe ziplock bag or airtight container, removing as much air as possible. Freeze for up to 3 months. To reheat, thaw in the fridge overnight, then gently warm in a pot over low heat until hot. Alternatively, you can microwave it from thawed or even frozen. For a quicker stovetop reheat from frozen, partially thaw it on the counter or in the microwave until you can break it up into a pot. Add a couple tablespoons of water or chicken broth and heat on low, stirring frequently, until completely melted and hot.
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12. Slow Cooker Instructions: Add all ingredients EXCEPT the shredded chicken, corn, and cream cheese to a slow cooker. For enhanced flavor, you can sauté the onions, garlic, and spices first before adding them. Cook on low for about 5 hours, or on high for about 3 hours. During the final hour, stir in the cooked chicken, corn, and cream cheese. Continue cooking on low for another hour, or until the cream cheese is fully melted and incorporated. Stir well before serving with your desired toppings.
Notes
How to store creamy white chicken chili
Pop leftovers in your refrigerator and they’ll keep for days. Just put them in an airtight container and enjoy the leftovers all week long.
Can you freeze this white chicken chili recipe?
This chili freezes well! Add to a ziplock bag, seal well, and freeze for up to 3 months. When you are ready to use it, thaw it in the fridge, then heat it in a pot over low heat until it is hot. Or toss it in the microwave (from thaw OR frozen). You can also partially thaw it on the counter or defrost in the microwave until you can work it into a pot. Then add a couple of tablespoons of water and heat on low until completely melted and hot.