This chili represents Fall for me. The ultimate comfort food, creamy, cheesy and spicy.
White Chicken Chili for a crowd
This is seriously one of my all time favorite dinners to make. The 2 lbs of cheese obviously is a huge win in my book, but it has a great spicy kick too that I enjoy in pretty much all food!
I try to remember to cut back on the spice when I’m making it for a mixed crowd, in case people aren’t spice lovers (crazy talk) but I tend to crank up the heat when it’s just for me and the kids.
We like to serve it with just white bread and butter, but it’s also great with cornbread too! I love a bowl of any soup – but this one is def my favorite.
Perfect comfort food – warm, creamy with a kick! Mmmmmm I wish I had some leftovers right now! What is your favorite soup to enjoy on a cold winter day?
I try to remember to leave a little of the cheese out for topping, but often I forget – Also a little cilantro, or extra sour cream or tortilla strips – all great topping, but most often I just enjoy a bowl plain.
Just take me to the white chili Recipe already!
If you’d rather skip my tips and tricks for this chicken chili, along with links to other homemade soup recipes and get straight to this delicious white chili recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Make the Perfect White Chicken Chili
Do you need to soak the beans overnight
You can soak the beans over night, this will cut down on the boiling time and you’ll be able to boil then in 1 – 1 1/2 hours instead of two.
you can also use canned beans but I like the flavor that comes from simmering the dried beans in broth until they are soft.
You’d use four 15 oz cans of beans, drained. Then use less chicken broth. I haven’t tried this yet so my guess would be half the liquid.
Does pre shredded cheese melt?
Pre grated cheese is covered in starch and natamycin. This keeps the pre shredded cheese from clumping together in the bag. It also keeps the cheese from melting well.
Any recipe where you want the cheese to melt, mac and cheese, alfredo, soups, dips, etc… buy a block of cheese and shred it yourself.
Can you freeze homemade chili?
If you love making soup but don’t have 4 teenagers around to eat this large pot you may want to freeze some of the soup.
Now you can freeze the leftovers BUT soups made with dairy don’t freeze well – they tend to take on a grainy texture and separate when defrosted.
I recommend freezing the soup after the final simmer but before adding the sour cream and cheese.
So a little math will be involved here – if you freeze half the soup then use half the amt of sour cream and cheese. 1/3? then cut the cheese by 1/3rd
I like to put a note on the frozen portion with how much of the soup is frozen so I know how much sour cream and cheese to add when I reheat it (you think your going to remember but you wont)
To make this white chili you’ll need
- dried beans – I use navy or northern beans
- large pot
- chicken precooked however you prefer – I like baked or sautéed
- chicken stock and extra bullion – I like using better than bullion
- freshly shredded Monterey jack cheese – buy a block and shred it yourself for the best melty outcome
Creamy white chicken chili recipe
If you love this comforting white chili recipe as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love this white chili you’ll love these other soup recipes!
To watch me make this creamy white chicken chili in a live cooking show play the video in the recipe card. There should also be a short teaser recipe video auto playing for you.
Creamy white chicken chili
- 2 lbs dry white beans rinsed
- 12 C chicken broth
- 2 tsp chicken bouillon
- 4 onions chopped
- 2 Tbsp Olive oil
- 14 cloves garlic minced
- 14 oz diced green chilies
- 8 tsp ground cumin
- 4 tsp dried oregano
- 4 tsp cayenne pepper
- 3-4 chicken breast cooked and chopped/shredded
- 2 C full fat sour cream
- 2 lbs shredded Monterey jack cheese
- salt and pepper to taste
- Combine the beans and broth and the extra bullion and bring to a boil
- Simmer covered for 2 hours
- Saute the onions in the olive oil, low and slow for a good caramelization
- add onions to the soup along with the garlic, green chilies, cayenne pepper, cumin, oregano and the chicken.
- add the salt and pepper to taste
- stir and bring back to a simmer, simmer for 30 mins
- add the sour cream and monterey jack cheese and stir until the cheese melts completely and serve