Origin: American, Tex-Mex
Method: Dutch Oven, Stovetop, Slow CookerJump to Recipe
This Cheesy White Chicken Chili recipe is one of the absolute best recipes for fall and winter. Once the crisp evenings of autumn are upon us, this Dutch oven chicken chili is on regular rotation at our house. Rotisserie chicken, cream cheese, and some spiciness from green chilis and pepper jack cheese make this the perfect comfort food for those cold winter days.
Making the Best White Chicken Chili in your Dutch Oven
To make the Dutch Oven Chicken Chili you will need a handful of ingredients, but this is a super easy white chicken chili recipe that can be prepared in under 30 minutes. To make the chicken chili you will need chicken, chiles, onion, garlic, cream cheese, pepper jack cheese, corn, chicken broth, and some assorted canned beans.
Our favorite beans for white chicken chili are a mix of great northern beans, butter beans, and black beans. If you have favorites, feel free to substitute the beans as desired.
Prep the ingredients
Prep the chili by dicing the onion, jalapeno, and, if using, the poblano pepper. Mince the garlic.
If using fresh corn, shuck the corn and rinse, then carefully cut the corn kernels from the cob. For a short cut, you can use canned or frozen corn. If using canned corn, by sure to drain the corn before using in the chicken chili.
Prep the seasoning mix for the chicken chili
To make the homemade seasoning mix for the White Chicken Chili you will need Ranch seasoning, cumin, chili powder, onion powder, cayenne pepper, oregano, coriander, and salt.
We typically use a medium spiced homemade chili powder for this recipe, but you can use your favorite. For a spicy chicken chili, use a hot chili powder or increase the cayenne pepper.
Combine all of the seasoning mix ingredients in a bowl.
Finally, prep the cheese by shredding the pepper jack cheese and cutting the cream cheese into cubes.
What is the best chicken for white chicken chili?
In our opinion the best chicken for white chicken chili is juicy, roasted rotisserie chicken, or smoked chicken. Rotisserie chicken white chili is always super flavorful, and our family loves the smoked version as well with smoky wood roasted chicken.
If making the white chicken chili with rotisserie chicken remove the meat from the rotisserie chicken, discarding the bones and skin (or reserve them to make a stock). A typical rotisserie chicken will yield about 4 cups of rotisserie chicken. Likewise, you will want about 4 cups of cooked, shredded chicken if you are making the white chicken chili with smoked chicken or another source of chicken.
Cooking the Dutch Oven Chicken Chili
Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Sauté the onion, jalapeno, and poblano peppers for about 3 minutes. Next stir in the garlic and sauté for about 2 more minutes. If using fresh corn, add to the Dutch oven along with the garlic.
Next, add in the seasoning mix and stir well to combine making sure there are no clumps of seasoning.
Drain the canned corn (if not using fresh) and black beans and add to the Dutch oven. Add the remaining beans and the can of green chilis, undrained. Stir to well combine.
Finally, add the chicken broth, shredded rotisserie or smoked chicken and cheese to the Dutch oven. Stir, bring to a boil, then reduce to a low simmer.
Simmer for at least 15 minutes, stirring occasionally until all of the cheese has melted.
The Dutch Oven White Chicken Chili is ready to eat right away, but we enjoy it best when it has had a chance to simmer at a low temperature for a few hours.
What to Serve with White Chicken Chili
This cheesy white chicken chili is great served with sliced avocado, cilantro, sour cream, or sliced jalapenos to top the Dutch oven chili. Salty tortilla chips or spicy corn bread are also great things to serve with the chicken chili.
Be sure to check out more of our favorite recipes for your Dutch oven:
- Best Dutch Oven Taco Soup
- Dutch Oven Lamb Birria
- Over the Top Smoked Mississippi Pot Roast
- Karni Stoba: Caribbean Beef Stew
- Beer Braised Beef Cheek Barbacoa
- Texas Red Chili with Smoked Chuck Roast
- Hatch Chile Verde
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Dutch Oven White Chicken Chili
- 1 Rotisserie Chicken
- 1 Can Black Beans Drained
- 1 Can Great Northern Beans
- 1 Can Butter Beans
- 4 Cups Chicken Broth
- 1 Can Green Chilies
- 2 teaspoons Minced Garlic
- 1 Onion Diced
- 8 Ounce Cream Cheese
- 1 Can Corn Drained, or 2 cobs fresh corn cut from the cob.
- 8 Ounce Pepperjack Cheese Shredded
- 1 Jalapeno Diced
- 1 poblano pepper Diced
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lime Juice optional
- 3 Tablespoons Ranch Seasoning 1 ounce
- 1 teaspoon Cumin
- 1 Tablespoon Chili Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Cayenne Pepper
- 2 teaspoons Oregano
- ½ teaspoon Coriander
- 2 teaspoons Salt
- Combine all of the seasoning mix ingredients in a bowl.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Sauté the onion, jalapeno, and poblano peppers for about 3 minutes. Next stir in the garlic and sauté for about 2 more minutes. If using fresh corn, add to the Dutch oven along with the garlic.
- Add in the seasoning mix and stir well to combine.
- Drain the canned corn (if not using fresh) and black beans and add to the Dutch oven. Add the remaining beans and the can of green chilis, undrained. Stir.
- Add the chicken broth, shredded rotisserie or smoked chicken and cheese to the Dutch oven. Stir, bring to a boil, then reduce to a low simmer. Simmer for at least 15 minutes until the cheese is melted and incorporated into the chili.
- The chili will last for hours, covered, on a low simmer.
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