The best white chicken chili recipe – just like in the restaurant

This white chicken chili recipe is the best proof that the most delicious dishes are sometimes created from spontaneous use of leftovers. Chicken breast, cream cheese, two lonely green peppers – and suddenly there’s a pot full of creamy bliss on the stove. The result: A velvety, spicy soup that tastes like a Tex-Mex holiday with every spoonful, but is still so uncomplicated that you can make it even after a long day at work.

Different from the classic red Chilli con carne Our White Chicken Chili does not contain any tomatoes. Instead, white beans and cream cheese create that irresistibly creamy consistency that will make you want to empty the pot. And the best part? If you still have leftovers Roast chicken If you have it, the whole thing is just right 30 minutes on the table.

Do you love spicy stews? Then try ours too hearty farmer’s pot – an absolute classic for cold days.

For our recipe we use chicken breast, which we cook until juicy in the air fryer. The advantage: The Cajun spice mixture forms a slightly spicy crust on the outside, while the meat remains tender on the inside. Alternatively, leftover roast chicken also works. Chicken thighs or Turkey breast. The only important thing is that the meat is cut into bite-sized pieces at the end – this way it is distributed perfectly in the chili. The recipe is really perfect for using up leftovers!

Canned white beans are an absolute must here. They not only give the chili substance and protein, but are also our secret trick for the perfect consistency: A third of the beans are pureed with a little broth, creating that velvety texture that makes the White Chicken Chili so special. Cannellini beans, white kidney beans, or navy beans all work great.

200 g of cream cheese transform the broth into a velvety sauce that makes every spoonful a little moment of pleasure. Regular cream cheese works just as well as the light version. If you like it even richer, you can also use double cream cheese. Try ours too creamy feta dip as a topping – the combination is terrific!

Cumin is the heart of every good white chicken chili. Together with oregano, paprika powder and a pinch of cayenne pepper, this typical Tex-Mex aroma is created, which immediately awakens holiday feelings. The Cajun spice mix from the Spicebude (advertising) on ​​the chicken brings additional depth into the game – a combination that simply works.

A little fresh lime juice at the end makes the difference between ‘good’ and ‘wow’. The acidity cuts through the creaminess and makes all the flavors shine. Please don’t leave it out – it really is a game changer!

1. Puree beans: Puree a third of the beans with a little broth – this makes the chili creamy without cream.

2. Don’t forget the lime: The fresh lime juice at the end gives the whole thing that crucial kick.

3. Coriander to taste: If you like fresh coriander, you should definitely add it – it rounds off the dish perfectly. If you hate it, just leave it out.

4. Stir in cream cheese properly: Stir in the cream cheese over reduced heat so that it is evenly distributed and does not leave any lumps in the sauce.

5. Use leftovers cleverly: With leftover fried chicken you save 20 minutes of preparation time!

To be honest, this recipe was born out of pure necessity. The fridge was half empty, shopping wasn’t an option – but there still had to be something warm and tasty. We didn’t think it would become a real hit.

What’s special about our White Chicken Chili? The combination of air fryer chicken with a Cajun crust and the creamy cream cheese and bean base. This way the chicken retains its own character and doesn’t simply ‘sink’ into the soup. There’s also the perfect balance of spicy, creamy and fresh – thanks to the lime at the end.

And best of all: it’s absolutely meal prep-friendly. Simply cook a larger portion, freeze in portions and defrost on busy days. Ours is similarly practical Pork goulash – also a perfect candidate for pre-cooking.

Minutes 0-5 | Preparation: Rub chicken breasts with Cajun seasoning and spray with a little oil. Dice the onion, cut the pointed pepper into small pieces, chop the coriander.

Minutes 5-25 | Cook chicken: Cook the chicken in the air fryer at 190°C for 20 minutes. In the meantime, start with the chili.

Minutes 10-14 | Sautéing: Heat 1 tablespoon oil in a large pot. Sauté peppers and onions until softened, about 4 minutes. Press in the garlic and cook for 30 seconds – no longer, otherwise it will become bitter.

Minutes 14-30 | Simmer: Add chicken broth and all spices (cumin, paprika, oregano, coriander seeds, cayenne pepper). Season with salt and pepper, bring to the boil and simmer over medium heat for 15 minutes.

Minutes 20-25 | Prepare beans: Rinse and drain beans. Puree a third with approx. 60 ml of broth from the pot. That’s the trick to the creamy consistency!

Minutes 30-40 | Make it creamy: Add cream cheese, corn, whole beans and refried beans to the pot. Stir well and simmer for another 5-10 minutes. You will see how everything combines into a velvety mass.

Minutes 40-50 | Final: Cut the cooked chicken into small pieces, stir in together with the lime juice and chopped coriander. Season to taste and serve with some fresh coriander. Ours fits perfectly with this crispy flatbread!

This White Chicken Chili is perfect proof that great food doesn’t have to be complicated. Grab the ingredients you already have on hand and whip up a bowl full of creamy happiness. And if you cook it, show us on Instagram @gernekochen – we’d be happy to see every photo!