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Sarah’s White Chicken Chili

Sarah’s White Chicken Chili

29 reviews / 4.8 average

It’s pretty much subconscious at this point – when the weather turns colder, and the leaves start turning, I start craving bowl after bowl of this white chicken chili.

This is not just any white chicken chili – it is a specifically non-authentic, cheap-thrills-style white chicken chili that my friend Sarah made for us a few years ago, and it might be one of my favorite soups of all time. This chili contains several slices of thick bacon and a full block of cream cheese, and thank you for understanding why this is necessary. It is altogether creamy and smoky and cozy and spicy and just really wonderful in its big-flavorful-ness.

Sarah is the kind of person who knows the importance of chili toppings, and so naturally this white chicken chili is a welcoming canvas for chips, cheese, cilantro or green onions or, hmm, let’s see, EVERYTHING.

Sarah’s White Chicken Chili

I can virtually guarantee that this meal is going to have your people bugging you for the recipe (I texted Sarah for the recipe after she made it for me, and my sister texted me for the recipe after I made it for her… this is just how these things work).

Sarah’s White Chicken Chili

There is some amount of adjusting you can do here – pick the type of beans you like, pick the type of chicken (breasts or thighs) that you like, etc. – but I really do not recommend messing with the bacon or the cream cheese. Both are super essential for the creamy, smoky, Tex-Mex queso type vibe that you’re going to get with this soup.

Sarah’s White Chicken Chili

The number of bowls of this white chicken chili that I’ve eaten on the couch, in front of the TV, loaded with chips and cheese and green onions, after a long day, really just living my best life? It’s too many to count. High and still rising.

I think we all owe Sarah a big virtual hug.

Sarah’s White Chicken Chili

More Favorite Chili Recipes

Watch How To Make This White Chicken Chili

This recipe is inspired by the white chicken chili that my friend Sarah made for us a few years ago after our daughter was born. The recipe came to her from a husband’s friend’s co-worker, and she’s made many changes to it which she has now passed on to me. Maybe it’s just nostalgia, but I crave this hardcore every year in the fall!

Common Questions About This White Chicken Chili

Why isn’t there any salt in this chili?

I didn’t include a salt measurement here, or even a mention of seasoning, because I find that with both the bacon AND the chicken broth, it is plenty salty. But you do you!

Can I switch out the beans?

Definitely! This white chicken chili is great with white beans, navy beans, and red beans. Mix and match as you like! And for a less chunky soup, use just one can of beans.

Do I need to drain the bacon grease?

The overall amount shouldn’t be overwhelming as there is no other oil in this recipe, and the bacon grease will work its way into leftovers nicely with really good flavor. That being said, I often just quickly skim the top if / when I start to see some of the grease pooling. If you want, you can drain off the extra tablespoon or so of grease after you fry the bacon with the onion, garlic, and jalapeño in step two.

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Sarah’s White Chicken Chili

Sarah’s White Chicken Chili


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x

Description

White Chicken Chili! One of my favorite soups. Creamy, smoky, cozy, and spicy with BIG flavor and simple ingredients. SO GOOD.


Ingredients

Scale
  • 45 strips of bacon
  • 12 jalapeños, ribs and seeds removed
  • half of a yellow onion
  • 3 cloves garlic
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 cups chicken broth
  • two 14-ounce cans diced tomatoes with green chiles (with juices!)
  • 1.25 pounds boneless skinless chicken thighs (you can also use chicken breasts – I like it both ways)
  • one 14-ounce can pinto beans
  • one 14-ounce can black beans
  • 8 ounces cream cheese

Instructions

  1. Food processor prep: Pulse the bacon through the food processor until it looks like a chunky paste. Remove bacon and do the same with the onion, garlic, and jalapeño.
  2. Cook bacon and veggies: Add the bacon to a large Dutch oven over medium heat. Once the bacon starts heating up, add the onion, garlic, and jalapeño mix so it all cooks together.
  3. Build the soup: Add spices, broth, and tomatoes. Bring to a simmer.
  4. Cook chicken: Add chicken. Bring to a low simmer. Cover and cook for 15 minutes, until the chicken is cooked through. Remove, cool, and shred.
  5. Tie it all up: Stir in the shredded chicken, beans, and cream cheese.  The chili will be THICK, especially as it cools. It’s almost like a dip because, yes, we are monsters. Thin it out with water as you like!
  6. Top and serve: Serve with every good thing under the sun, but mostly tortilla chips, cilantro, green onion, and cheese.

Equipment

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: white chicken chili, chicken chili, creamy chili, comfort food, fall recipe, easy chili recipe, retro chili recipe

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Recipe rating

93 Comments

  1. Pinch of Yum Logo
    Emily

    Would rotisserie chicken also work here? Wasn’t sure if cooking the chicken in the soup somehow helped thicken or anything.

    1. Pinch of Yum Logo
      Deborah Wetmore

      This chili is seriously amazing! I made extra bacon to crumble on the top. Everyone was fighting over the last of it. I used whatever and I had in the pantry, some regular diced tomatoes (again pantry item) and it was so good! Thank you!

  2. Pinch of Yum Logo
    Patty

    Could this possibly be made in the Instant Pot…maybe adding the cream cheese after it is done?? Has anyone tried it?

    1. Pinch of Yum Logo
      Lauren

      Try sauteeing the onion and jalapeño in the IP and then add all ingredients except the cream cheese with the tomato’s/chiles on top (don’t stir, tomatoes will cause a burn notification sometimes if they’re on the bottom) and do high pressure for 10 min and quick release. Add blocked cream cheese and stir. Should work!

    1. Pinch of Yum Logo
      Krista Teigen

      We haven’t tested the chili using any substitutions for the cream cheese, so we can’t say for sure. If looking for a dairy-free option, coconut milk or cream, or cashew cream might be good options.

    1. Pinch of Yum Logo
      Krista Teigen

      We haven’t tried a cream cheese substitute in this soup, so we can’t say for sure. We think coconut cream or milk would work just fine as long you’re okay with the coconut flavor coming through. We’d love to hear back if you give it a try!

  3. Pinch of Yum Logo
    Emily

    Love this recipe! Had some last of the season peppers I added to the food processor and finished with some smoked gouda…perfect for q cool Monday night and will be lunch for a few days for sure! Thanks!






  4. Pinch of Yum Logo
    Jill

    Made this tonight and LOVED it! I’m trying to eat mostly plant-based food, so I left out the chicken and added cooked vegan “chicken” at the end. I also added a few drops of liquid smoke to make up for the absence of the bacon, though I sampled the chili before adding the liquid smoke and it was fantastic even without it! This will definitely be in my dinner rotation this winter!






    1. Pinch of Yum Logo
      Krista Teigen

      Love the liquid smoke substitute for bacon! Glad you enjoyed the recipe, Jill!

    2. Pinch of Yum Logo
      Sarah Johns

      Jill…I am planning on making this vegan as well. Which vegan chicken did you use?

  5. Pinch of Yum Logo
    Toni

    I love that the same blog that persuades people to love tofu understands chili w cream cheese and bacon….food is such a pure pleasure! Thx for this recipe and your beautiful words.






    1. Pinch of Yum Logo
      Krista Teigen

      We haven’t tried substituting with yogurt, but we think full fat Greek yogurt could be a good option!

  6. Pinch of Yum Logo
    Jenna

    If you don’t have a food processor can you just dice up all of the ingredients instead?

  7. Pinch of Yum Logo
    Jennifer

    This was tasty. I made admendments for my guy who doesn’t like cumin, so I added some minced cilantro stems to the veggies.
    The processing of the bacon and veggies into a paste-like consistency is new to me and will be added to my cooking repertoire. What a brilliant way to make a base of flavor.
    Thank you! I will be making this again.






  8. Pinch of Yum Logo
    Andrea

    Made this for dinner tonight. It’s so good! This is definitely a recipe I will be keeping in my soup/chili rotation.






  9. Pinch of Yum Logo
    Mindy

    Made this for dinner tonight and everyone deemed it a winner! So quick, easy, and super tasty. I’ve been looking for a go-to chili recipe, and this is it. The bacon really brings it next level.






  10. Pinch of Yum Logo
    Sydney

    This was so delicious. I made a few substitutions (type of beans/tomatoes) and it worked just fine. The bacon puts it over the top, and it definitely is a bit queso-y. Will make again for sure!

    1. Pinch of Yum Logo
      Krista Teigen

      Queso-y is how we like to describe it too 🙂 So glad you like the recipe, Sydney!

  11. Pinch of Yum Logo
    Kelly

    This was absolutely fantastic! I only had one can of tomatoes so I threw in a jar of salsa as well and it came out so well. Husband and stepson went back for thirds! Definitely making again.






  12. Pinch of Yum Logo
    Emily

    I made this last night – and we polished off the leftovers tonight!

    I used ground turkey breast instead of chicken (I browned it in a separate pan and then added it to the soup). Otherwise, I followed the recipe (two jalapeños).

    This was delicious. The boyfriend said it was “one of the best things I had ever made” – so high praise because I think I’ve made him lots of good meals. I highly recommend the recipe. I would warn that it takes more prep time, but it’s still very doable on a weeknight. I will be making this again soon.






    1. Pinch of Yum Logo
      Krista Teigen

      So happy you both enjoyed the chili, Sarah! Great to know that ground turkey works well in the recipe!

  13. Pinch of Yum Logo
    Karli

    We had this tonight and it was delicious! We are vegetarian so I used extra beans, including pinto beans made fresh in the instant pot. Instead of bacon I threw in several chopped chipotles in adobo sauce!






    1. Pinch of Yum Logo
      Krista Teigen

      Great idea using chipotles for a smoky substitute! So glad you liked the recipe, Karli!

  14. Pinch of Yum Logo
    Tamika

    So so tasty! Just finished the leftovers the following day and I’ve already told 3 friends about this recipe. Thank you for sharing. It’s so delicious






  15. Pinch of Yum Logo
    Lindsay

    This was so yummy! I love that it tastes like it’s been simmering away all day but I could make it in the half hour before dinnertime. So good. I used slightly more broth than it calls for so it would stretch a little further and be a little thinner (a bit easier for my little kids to eat) but besides that we followed the recipe exactly and it was just awesome! We’ll make it again for sure.

  16. Pinch of Yum Logo
    Shannon

    Yum!! The bacon addition was 👏. We went dairy on dairy and topped with cheese and sour cream. Also tortilla chips. I think Fritos would be amazing.

  17. Pinch of Yum Logo
    Mary

    I wasn’t feeling like eating meat last night so I made this without the bacon and chicken and added some corn. I also used lowfat cream cheese and it was so dreamy. I will definitely try it with the meat sometime but this was perfection on a rainy Sunday night! Thanks!