Nothing warms up a chilly evening quite like a big pot of my Southwest White Chicken Chili simmering on the stove. This hearty, creamy chili has become our family’s go-to comfort food – packed with tender shredded chicken, creamy beans, and sweet corn in every bite. The best part? It comes together in about an hour with mostly pantry staples!
I first made this Southwest White Chicken Chili when my oldest was a toddler (and suspicious of anything “green”). The mild spice from the jalapeño and rich creaminess won her over instantly. Now it’s our Sunday football tradition – my husband piles his bowl high with crushed tortilla chips while the kids fight over who gets the last spoonful. The secret’s in that perfect blend of smoky chipotle powder and earthy cumin that makes this chili taste like it simmered all day, even when you’re short on time.
Whether you’re feeding a crowd or meal prepping for the week, this easy Southwest White Chicken Chili delivers big flavor with minimal fuss. Just wait until you smell those peppers and onions sizzling in butter – your kitchen will feel like your favorite Mexican restaurant!
Table of Contents
Table of Contents
Ingredients for Southwest White Chicken Chili
Gather these simple ingredients, and you’re halfway to the coziest pot of chili ever! I love how most of these live in my pantry or freezer for last-minute dinners. (Pro tip: Keep extra chipotle powder on hand – you’ll want to make this weekly!)
- 3 tablespoons (42 g) unsalted butter – The rich base that makes everything taste better
- 1 green pepper, diced – About 1/4-inch pieces so they soften perfectly
- 1 jalapeño, seeded and diced – Adjust seeds to your spice comfort level (more=hotter!)
- 1 onion, diced – Yellow or white both work great here
- 2 cloves garlic, minced – Fresh is best, but 1/2 tsp garlic powder works in a pinch
Key Spices & Seasonings
This dynamic duo gives our chili that signature Southwest kick – don’t skip them!
- 2 ½ teaspoons chipotle chili powder – Smoky depth that regular chili powder just can’t match
- 2 teaspoons ground cumin – Toasty earthy flavor that pairs perfectly with the chicken
- 3 tablespoons flour – Our thickening magic (gluten-free flour works too)
Protein & Vegetables
The hearty trio that makes this chili a meal:
- ¾ cup (177 ml) heavy cream – For that luscious texture (see notes for lighter options)
- 4 cups (946 ml) chicken broth, divided – Low-sodium lets you control the salt
- 2 tablespoons tomato paste – That “simmered all day” depth in one squeeze
- 3 cups (420 g) shredded chicken – Rotisserie chicken is my weeknight hero
- 31 ounces (879 g) canned pinto beans, drained and rinsed – Creamy little protein packets
- 1 ½ cups (246 g) frozen corn – Sweet pops of color and crunch
- Kosher salt, to taste – Always add gradually at the end
How to Make Southwest White Chicken Chili
Once those ingredients are prepped, this Southwest White Chicken Chili comes together like a dream. I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step to ensure yours turns out perfect!
Sautéing the Aromatics
This is where the magic starts! Melt your butter in a large stockpot over medium heat – I like to use my trusty Dutch oven for even heating. Add the diced green pepper, jalapeño, and onion all at once. That sizzle when they hit the butter? Music to my ears!
Stir occasionally for about 5 minutes until the onions turn translucent. You’ll know they’re ready when your kitchen smells incredible. Add the minced garlic last (we don’t want it to burn!) and cook just until fragrant, about 30 seconds. This step builds the flavor foundation for our Southwest White Chicken Chili.
Building the Chili Base
Now for the spices! Sprinkle in that gorgeous chipotle chili powder and cumin, stirring to coat all the veggies. The aroma will have your family hovering around the stove – guaranteed. Next, sprinkle the flour over everything and stir well. This is our thickening agent, and we’ll cook it for about 3 minutes to lose that raw flour taste.
Here’s my favorite part – deglazing the pan! Pour in 1 cup of chicken broth along with the heavy cream, scraping up any browned bits from the bottom. Those bits equal flavor gold! Stir in the tomato paste – it adds such rich depth. The mixture will thicken slightly, creating the perfect base for our chili.
Simmering to Perfection
Time to add the stars of the show! Dump in your shredded chicken, beans, and corn, then pour in the remaining 3 cups of broth. Give everything a good stir – I like to use a wooden spoon to gently fold everything together without mashing the beans.
Cover the pot and let it simmer for 30-45 minutes. This slow simmer is crucial – it lets all those Southwest flavors marry beautifully. I usually uncover it for the last 15 minutes to let it thicken up to my preferred consistency (my husband likes it extra hearty!). Taste and adjust salt as needed – I always add it gradually at the end.
Pro tip: If your chili seems too thick, add a splash more broth. Too thin? Mix 1 tablespoon flour with 2 tablespoons cold water and stir it in, simmering for 5 more minutes. Either way, you’ll have the most comforting pot of Southwest White Chicken Chili ready to devour!
Why You’ll Love This Southwest White Chicken Chili
Trust me, once you try this chili, it’ll become a regular in your dinner rotation too! Here’s why everyone in my house goes crazy for it:
- Creamy dreamy texture – That perfect balance between hearty and velvety thanks to the cream and flour combo. It coats your spoon just right without feeling heavy.
- Spice level you control – Leave the jalapeño seeds in for heat lovers or take them out for sensitive palates (my kids’ preference). The chipotle powder adds smoky depth without overwhelming.
- One-pot wonder – From sauté to simmer, everything happens in one pot. Less cleanup means more time to enjoy that second bowl!
- Crowd-pleasing magic – Picky eaters? Football parties? Potlucks? This chili wins them all. The familiar flavors with that special Southwest twist make it universally loved.
- Meal prep superstar – The flavors get even better overnight! I always make extra for lunches – it reheats like a dream.
- Pantry-friendly ingredients – No fancy grocery runs needed. I bet you have half these items already!
Honestly, what’s not to love? It’s comfort food that feels special enough for company but easy enough for busy weeknights. The first time I made it, my neighbor texted the next day asking for the recipe – that’s when I knew it was a keeper!
Storage & Reheating
One of my favorite things about this Southwest White Chicken Chili (besides eating it, obviously) is how well it keeps! I always make a double batch because it somehow tastes even better the next day. Here’s how to keep it fresh and delicious:
Fridge smarts: Let the chili cool for about 30 minutes before transferring it to airtight containers – I like wide-mouth mason jars for easy stacking. It’ll stay perfect in the fridge for 3-4 days. The flavors actually deepen overnight as the spices mingle – my husband swears day-two chili is the best!
Freezer magic: This chili freezes like a dream for up to 2 months. I freeze individual portions in microwave-safe containers for quick lunches. Pro tip: Leave about an inch of space at the top since liquids expand when frozen. Thaw overnight in the fridge when you’re ready to enjoy.
Reheating like a pro: My secret for bringing leftovers back to life? A splash of broth! For stovetop reheating, add about 1/4 cup broth per serving to a pot over medium-low heat. Stir occasionally until steaming hot – usually 5-7 minutes. The extra liquid keeps it creamy rather than drying out. Microwave works too – just cover with a damp paper towel and heat in 30-second bursts, stirring between each.
Safety note: Always bring reheated chili to a full boil (bubbles breaking the surface) to ensure food safety. And never refreeze previously frozen chili – though with how good this tastes, you won’t have leftovers to worry about!
Southwest White Chicken Chili FAQs
After sharing this recipe with so many friends, I’ve gotten some great questions about making the perfect Southwest White Chicken Chili. Here are the answers to everything you might wonder – plus some tricks I’ve learned along the way!
Can I make this in a slow cooker?
Absolutely! This Southwest White Chicken Chili adapts beautifully to the crockpot. Sauté the veggies first (trust me, it’s worth the extra pan for flavor), then dump everything except the cream into your slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4. Stir in the cream during the last 30 minutes so it doesn’t separate. The chicken becomes fall-apart tender – my mouth is watering just thinking about it!
How can I make it less spicy?
Got heat-sensitive eaters? No problem! Skip the jalapeño entirely or remove all seeds and membranes (that’s where most heat lives). Use regular chili powder instead of chipotle for a milder version. Serving kids? I often make a “half-batch” with no jalapeño for them, then add hot sauce to adult bowls. The creamy base naturally tones down spice too!
Can I omit the heavy cream?
You sure can – though the cream adds that luxurious texture I adore. For lighter options, try full-fat coconut milk (surprisingly delicious!), half-and-half, or even stir in Greek yogurt at the end. If avoiding dairy altogether, blend 1/2 cup of the beans with broth for natural creaminess. It won’t be quite as rich, but still crazy tasty!
What’s the best way to shred chicken for this?
My top three methods:
- Rotisserie chicken – the ultimate shortcut (shred while slightly warm)
- Poached breasts – simmer in broth for 15 min, then use two forks
- Stand mixer – crazy easy! Put cooked chicken in bowl and mix on low for 30 seconds
Frozen pre-cooked chicken works too – just thaw first for even heating.
Can I freeze this chili?
Yes! It freezes beautifully for up to 2 months. The beans stay perfect, though the texture may thicken slightly. When reheating, add a splash of broth or water to bring it back to creamy perfection. I freeze individual portions for quick lunches – just zap in the microwave and top with fresh garnishes!
Nutritional Information
I know many of us (myself included!) like to keep an eye on what we’re eating, so here’s the breakdown for this Southwest White Chicken Chili. Remember, these are estimates – your exact numbers might vary depending on specific ingredients or brands you use. But hey, with all those veggies and lean protein, I’d say this is comfort food you can feel good about!
- Serving Size: About 1 1/2 cups (1 bowl)
- Calories: 420
- Total Fat: 18g (9g saturated, 7g unsaturated)
- Cholesterol: 80mg
- Sodium: 800mg (use low-sodium broth to reduce)
- Total Carbohydrates: 40g
- Dietary Fiber: 10g (hello, beans and veggies!)
- Sugars: 6g (mostly from the corn and onions)
- Protein: 25g (thanks to all that chicken and beans)
A quick note from my kitchen to yours: These numbers can change if you tweak ingredients. Using Greek yogurt instead of cream? Fewer calories. Skip the cheese topping? Less fat. That’s the beauty of homemade – you’re in control! But no matter how you make it, this Southwest White Chicken Chili packs serious nutrition alongside all that amazing flavor.
Try This Southwest White Chicken Chili Tonight!
I can’t wait for you to experience the magic of this Southwest White Chicken Chili in your own kitchen! There’s nothing quite like that first steaming bowl on a chilly evening, especially when you know how easy it was to make. My family still gets excited when they smell those spices hitting the butter – it’s become our happy place after long days.
Now it’s your turn to create those cozy memories! Grab your favorite pot, rustle up those simple ingredients, and get ready for the easiest (and tastiest) chili night ever. Don’t forget the toppings – that sprinkle of cheese and crunch of tortilla chips make it extra special. I’d love to hear how your version turns out!
Drop a comment below to tell me your favorite topping combo or any clever twists you tried. Did your kids go back for seconds? Did your spouse pretend not to like jalapeños but secretly add extra? These are the stories that make cooking so joyful – I can’t wait to read yours! Now go forth and chili-fy – your perfect bowl awaits. You can also follow along for more easy recipes on Facebook!
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Creamy Southwest White Chicken Chili Recipe for Cozy Nights
A hearty and flavorful Southwest White Chicken Chili with tender shredded chicken, beans, and corn.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 3 tablespoons (42 g) unsalted butter
- 1 green pepper, diced
- 1 jalapeño, seeded and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 ½ teaspoons chipotle chili powder
- 2 teaspoons ground cumin
- 3 tablespoons flour
- ¾ cup (177 ml) heavy cream
- 4 cups (946 ml) chicken broth, divided
- 2 tablespoons tomato paste
- 3 cups (420 g) shredded chicken
- 31 ounces (879 g) canned pinto beans, drained and rinsed
- 1 ½ cups (246 g) frozen corn
- Kosher salt, to taste
Instructions
- Melt butter in a large stockpot on medium heat. Sauté green pepper, jalapeño, onion, and garlic until soft.
- Season with chipotle chili powder and cumin. Sprinkle with flour and stir until combined. Cook for 3 minutes.
- Add 1 cup chicken broth and heavy cream. Stir and bring to a simmer. Mix in tomato paste.
- Add beans, chicken, and corn. Stir and pour in remaining chicken broth. Cover and simmer for 30-45 minutes.
- Uncover and simmer for 15 more minutes. Season with salt. Thicken with flour if needed.
- Serve with sour cream, green onions, cheese, or crushed tortilla chips.
Notes
- Adjust jalapeño seeds for desired spice level.
- Dissolve flour in broth before adding to thicken.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Southwest
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg
Tips for the Best Southwest White Chicken Chili
After making this Southwest White Chicken Chili more times than I can count (and eating most of those pots myself), I’ve learned all the little tricks to make it foolproof. Here are my can’t-live-without tips for chili perfection:
Flour power: Don’t just dump that flour in dry! I learned this the hard way when my first batch had little doughy balls floating in it. Now I always whisk the flour into a small amount of cold broth before adding – zero lumps guaranteed. If you’re gluten-free, cornstarch works great too (just use half the amount).
Broth control: The thickness of your chili is totally personal. I like mine hearty enough to stand up a spoon, while my sister prefers it soupier. Start with 3 cups broth, then add more as it simmers if needed. Remember – you can always add liquid but can’t take it out!
Chicken shortcuts: Rotisserie chicken is my weeknight hero, but poaching breasts works too. Just simmer 2 large breasts in broth for 15 minutes, then shred. Frozen pre-cooked chicken? Throw it in frozen – it’ll warm through perfectly during simmering.
Garnish galore: This is where the fun begins! Set up a topping bar with:
- Sour cream (or Greek yogurt for lightness)
- Shredded Monterey Jack cheese (it melts beautifully)
- Thinly sliced green onions
- Crushed tortilla chips for crunch
- Extra jalapeño slices for spice lovers
- A squeeze of fresh lime if you’re feeling fancy
Spice smarts: Not sure about the heat level? Remove all the jalapeño seeds at first. You can always stir in some cayenne or hot sauce at the end. My kids prefer it mild, so I serve chili flakes on the side for us grown-ups.
Simmer patience: I know it’s tempting to rush that 30-minute simmer, but trust me – this step develops all those incredible flavors. The creamy base thickens, the chicken becomes ultra-tender, and the spices mellow into perfection. Worth every minute!
One last pro tip? Always make extra. This Southwest White Chicken Chili tastes even better the next day (if it lasts that long!). Now go grab that Dutch oven – your new favorite dinner is waiting!
Ingredient Substitutions & Notes
Don’t stress if you’re missing an ingredient – this Southwest White Chicken Chili is super flexible! Here are all my tried-and-true swaps that still deliver amazing flavor:
Out of heavy cream? No problem! I’ve used these with great success:
- Full-fat coconut milk (for dairy-free) – gives a lovely richness
- Half-and-half – almost as creamy
- Greek yogurt – stir in at the very end off heat to prevent curdling
- Whole milk + 1 tbsp cornstarch – whisk it in when adding broth
Bean alternatives: While pinto beans are traditional, these work beautifully:
- Black beans – my go-to when I’m out of pintos
- Cannellini beans – extra creamy texture
- Great Northern beans – milder flavor that lets the spices shine
- Chickpeas – for a fun twist (reduce slightly as they’re denser)
Corn options: That sweet pop is essential, but frozen isn’t your only choice:
- Fresh corn – about 2 ears’ worth, cut off the cob
- Canned corn – drained well (reduce salt if using)
- Fire-roasted corn – amazing smoky depth (find it frozen)
- Omit entirely if needed – it’s still delicious!
Chicken variations: I’ve tried them all so you don’t have to:
- Turkey – great for leftovers after the holidays
- Shredded pork – adds incredible richness
- Plant-based chicken – surprisingly good texture swap
- Extra beans – for vegetarian version (use veggie broth too)
Spice notes: Chipotle powder is the star, but in a pinch:
- Regular chili powder + 1/2 tsp smoked paprika
- Ancho chili powder – slightly sweeter
- Skip the jalapeño entirely if sensitive to heat
My biggest advice? Don’t be afraid to make it your own. The first time I made this, I used what I had – black beans, half-and-half, and leftover Thanksgiving turkey. It was still incredible! That’s the beauty of this Southwest White Chicken Chili – it’s forgiving and adaptable to your pantry and taste buds.
Serving Suggestions
Now comes the best part – dressing up your Southwest White Chicken Chili for maximum deliciousness! I’m convinced half the fun is in the toppings – my family loves customizing their bowls. Here’s how we make it a full meal:
The essential toppings:
- A dollop of cool sour cream – it melts into creamy ribbons that balance the spice
- Shredded Monterey Jack cheese – it gets all melty and wonderful (cheddar works too!)
- Crushed tortilla chips – for that perfect salty crunch in every bite
- Sliced green onions – fresh pop of color and mild onion flavor
Fun extras for taco night vibes:
- Diced avocado or guacamole – creamy richness that pairs perfectly
- Pickled jalapeños – for those who want extra heat
- Fresh cilantro leaves – if you’re team cilantro (we definitely are!)
- A wedge of lime – that squeeze of acidity brightens everything up
Perfect pairings: While this chili stands alone beautifully, here’s what I love serving with it:
- Skillet cornbread – for dunking into that creamy broth (my honey butter recipe is killer!)
- Crisp green salad – something fresh to balance the richness
- Warm flour tortillas – perfect for scooping up every last bite
- Mexican street corn – when you really want to go all-out Southwest
Pro tip: Set up a toppings bar with small bowls! It makes dinner feel special and lets everyone customize. My kids love making “chili nachos” by piling their toppings high on tortilla chips. And don’t forget the napkins – this is happily messy eating at its best!
