Sarah’s White Chicken Chili Recipe
If you’re ever in need of a comforting, hearty, and soul-warming bowl of chili that goes beyond the usual, you’ve got to try Sarah’s White Chicken Chili. It’s this brilliant twist on a classic chili that combines smoky bacon, tender chicken, creamy textures, and just the right amount of spice, all swirling together in a luscious stew. This recipe is one of those dishes that feels like a warm hug on a cold day but also brightens up any meal with its vibrant flavors and satisfying bite. Once you make Sarah’s White Chicken Chili, it might just become your go-to comfort food for all seasons.
Ingredients You’ll Need
These ingredients are incredibly straightforward yet essential for nailing the rich, layered flavor of Sarah’s White Chicken Chili. Each one plays its part in building depth, warmth, and a perfect balance of creaminess and spice.
- Bacon (4-5 strips): Adds a smoky, savory foundation that infuses the chili with amazing depth.
- Jalapeños (1-2, ribs and seeds removed): Bring just enough mild heat and a fresh, green brightness without overpowering.
- Yellow onion (half): Provides a subtle sweetness and body to the chili base.
- Garlic (3 cloves): Enhances the savory notes with its unmistakable aroma and flavor.
- Cumin (2 teaspoons): Brings earthiness and warm spice that makes the chili perfectly aromatic.
- Chili powder (2 teaspoons): The classic chili component that adds robust flavor and gentle heat.
- Chicken broth (2 cups): Creates a rich, flavorful liquid base supporting all the ingredients.
- Diced tomatoes with green chiles (two 14-ounce cans, with juices): Adds acidity, texture, and a subtle kick of heat.
- Boneless skinless chicken thighs (1.25 pounds): These stay juicy and tender, giving the chili its hearty protein boost—you can swap for breasts if you prefer.
- Pinto beans (one 14-ounce can, drained and rinsed): Contribute to the creamy texture and hearty feel of the chili.
- Black beans (one 14-ounce can, drained and rinsed): Add color contrast and extra layers of flavor and bite.
- Cream cheese (8 ounces): The secret ingredient that makes the chili irresistibly creamy and smooth without heaviness.
How to Make Sarah’s White Chicken Chili
Step 1: Prepare the Bacon and Vegetables
Start by pulsing the bacon in a food processor until it becomes a chunky paste, which allows it to cook evenly and release its smoky flavor throughout the chili. Remove the bacon, then pulse the onion, garlic, and jalapeño in the same way. This prep helps your base come together smoothly, blending those foundational flavors beautifully.
Step 2: Cook the Bacon and Vegetable Mixture
In a large Dutch oven heated to medium, add your bacon paste first so it can begin crisping and warming the pot with its fat. Once you see that lovely bacon aroma filling the air, add the onion, garlic, and jalapeño mixture right in. Cooking these together allows their flavors to meld while softening and becoming fragrant, creating an unbeatable base for the chili.
Step 3: Build the Soup Base
Now it’s time to add the spices—cumin and chili powder—which bloom perfectly in the warm bacon fat. Pour in the chicken broth and the diced tomatoes with their green chiles, juices and all, adding vibrant color and subtle heat. Bring everything up to a gentle simmer, letting these ingredients start to mingle and thicken the broth with their flavors.
Step 4: Cook the Chicken
Add your chicken thighs to the pot, nestling them in the simmering liquid. Cover the pot and let the chicken cook gently over low heat for about 15 minutes or until cooked through. Once done, remove the chicken and let it cool slightly before shredding it into tender, juicy pieces that will soak up all the chili goodness in the next step.
Step 5: Finish the Chili
Return the shredded chicken to the pot along with the drained pinto and black beans. Then, stir in the cream cheese, which is the magic touch that makes Sarah’s White Chicken Chili so creamy and rich. The chili at this point will be thick—almost like a delicious dip. If you prefer it a bit thinner, simply add water to reach your desired consistency. This flexibility means you can personalize the chili just how you like it.
Step 6: Serve and Enjoy
Once your chili is ready, it’s time to bring all your favorite toppings and sides to the table and dive in. The layers of flavor and texture in Sarah’s White Chicken Chili make it an absolute joy to eat. Get ready for many requests for seconds and maybe even thirds!
How to Serve Sarah’s White Chicken Chili
Garnishes
The toppings really take Sarah’s White Chicken Chili to the next level. Fresh cilantro adds a refreshing herbal note, while sliced green onions bring crispness and a mild bite. Sprinkle on shredded cheese for gooey indulgence and don’t forget a handful of crunchy tortilla chips that are perfect for scooping up every last bit.
Side Dishes
Pairing this chili with sides like warm cornbread or a simple green salad helps round out the meal without overshadowing the robust flavors of the chili. Rice is a great option too, soaking up the creamy sauce and adding extra heartiness. Whatever you choose, keep your sides simple—this chili is the star!
Creative Ways to Present
For a fun twist, serve Sarah’s White Chicken Chili in mini bread bowls for a rustic, hands-on eating experience. You can also turn it into a loaded chili dip by baking it with extra cheese on top until bubbly and golden. These ideas bring an element of surprise and make great options for parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Sarah’s White Chicken Chili stores beautifully in an airtight container in the refrigerator for up to 4 days. Because it thickens as it cools, you might want to add a splash of water or broth when reheating to get back that perfect creamy consistency.
Freezing
This chili freezes exceptionally well, making it a perfect candidate for meal prep. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty zip-top bags. It will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm your chili gently on the stovetop over medium-low heat, stirring often and adding liquid as needed to loosen it up. This ensures the cream cheese doesn’t separate and keeps the texture nice and smooth. You can also reheat in the microwave, stirring every minute for even heating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine, though thighs are a bit juicier and more flavorful, which is why many people prefer them in Sarah’s White Chicken Chili. Either option tastes delicious.
Is Sarah’s White Chicken Chili spicy?
It has a mild to moderate spice level thanks to the jalapeños and green chiles in the tomatoes. You can easily adjust how spicy it is by using fewer jalapeños or removing seeds to tone it down, or add more if you like heat.
Can I make this recipe in a slow cooker?
Yes, you can! Start by cooking the bacon and vegetables on the stove, then transfer everything to the slow cooker with the remaining ingredients. Cook on low for 4-5 hours or until the chicken is tender and fully cooked.
What can I substitute for cream cheese?
If you don’t have cream cheese on hand, you can try sour cream or Greek yogurt for creaminess, but cream cheese gives that unique rich texture that defines Sarah’s White Chicken Chili.
Can I make this chili vegetarian?
For a vegetarian twist, omit the bacon and chicken, and use vegetable broth instead of chicken broth. You can add extra beans or hearty veggies like mushrooms to keep it filling and flavorful.
Final Thoughts
Sarah’s White Chicken Chili is truly a kitchen gem, one that combines comfort, warmth, and a little bit of clever creativity all in one bowl. Whether you’re making it for a family dinner or bringing it to a gathering, it never fails to impress and satisfy. I wholeheartedly encourage you to whip up a batch soon—you might find it as addictive and cherished as I do.
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Sarah’s White Chicken Chili Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Sarah’s White Chicken Chili is a creamy and flavorful chili featuring tender shredded chicken thighs, smoky bacon, spicy jalapeños, and creamy cheese. This hearty soup combines cumin and chili powder with diced tomatoes and beans for a delicious, comforting meal perfect for cozy nights or casual gatherings.
Ingredients
Meat and Protein
- 4–5 strips of bacon
- 1.25 pounds boneless skinless chicken thighs (or chicken breasts)
Vegetables and Aromatics
- 1–2 jalapeños, ribs and seeds removed
- Half of a yellow onion
- 3 cloves garlic
Spices
- 2 teaspoons cumin
- 2 teaspoons chili powder
Liquids and Canned Goods
- 2 cups chicken broth
- Two 14-ounce cans diced tomatoes with green chiles (with juices)
- One 14-ounce can pinto beans, drained and rinsed
- One 14-ounce can black beans, drained and rinsed
Dairy
- 8 ounces cream cheese
Instructions
- Food processor prep: Pulse the bacon strips in a food processor until it forms a chunky paste. Remove the bacon paste, then pulse the onion, garlic, and jalapeño until finely chopped.
- Cook bacon and veggies: In a large Dutch oven over medium heat, add the bacon paste and begin cooking. Once it starts to heat, add the onion, garlic, and jalapeño mixture. Cook together until the vegetables soften and the bacon is browned and fragrant.
- Build the soup: Add the cumin and chili powder to the pot, stirring to coat the bacon and veggies. Pour in the chicken broth and both cans of diced tomatoes with green chiles along with their juices. Stir well and bring the mixture to a simmer.
- Cook chicken: Add the boneless skinless chicken thighs to the simmering pot. Reduce the heat to low, cover, and cook for about 15 minutes, or until the chicken is fully cooked through. Remove the chicken and allow it to cool slightly, then shred it into bite-sized pieces.
- Tie it all up: Stir the shredded chicken back into the pot along with the drained and rinsed pinto beans and black beans. Add the cream cheese, stirring until melted and fully incorporated. The chili will become very thick; if desired, thin the chili by adding water to reach your preferred consistency.
- Top and serve: Serve the chili hot with tortilla chips, freshly chopped cilantro, sliced green onions, and shredded cheese or any preferred toppings for a satisfying meal.
Notes
- Removing seeds and ribs from jalapeños reduces the heat; add more or leave them in for extra spice.
- You can substitute chicken breasts if preferred, though thighs provide more flavor and tenderness.
- Adjust the chili thickness by adding water if it becomes too thick as it cools.
- Serve with garnishes like sour cream, avocado slices, or lime wedges for enhanced flavor.
- For a quicker version, pre-cooked or rotisserie chicken can be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: white chicken chili, creamy chicken chili, bacon chili, jalapeño chili, spicy chicken soup, comforting chili recipe
