White Chicken Chili with Thai Basil
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White Chicken Chili with Thai Basil and Cilantro has long been a favorite of mine. I first tried a similar recipe years ago. While I love traditional chili, this chili is somehow extra special.
White Chicken Chili
I’m unsure where I acquired the original recipe that inspired this recipe. Over the years, I have simplified some of the ingredients to create this white chicken chili recipe.
It’s incredibly savory with flavors of fresh Thai basil and cilantro.
White Chicken Chili Ingredients
Here’s a list of the ingredients you will need. The measurements are on the recipe card at the bottom of this post.
- Olive oil: I prefer extra virgin olive oil
- Vegetables: Bell pepper, jalapeno pepper, fresh or frozen corn
- Cooked chicken: Leftover chicken or rotisserie chicken is perfect here
- Canned White Beans: I love Great Northern Beans or cannellini beans
- Light Cream Cheese: You can use full-fat cream cheese, but I generally opt for Neufchatel cheese as a healthier option.
- Aromatics: Onion, garlic, ground cumin, dried oregano, red chili flakes
- Chicken broth
- For serving: Lime juice and fresh herbs like Thai basil or fresh cilantro
How Quick Can You Make this Chicken Chili?
This White Chicken Chili can be ready in under 30 minutes and makes an excellent candidate for weeknight meals, game day foods, or weekend meals. So simple to pull together.
I’ve noted some garnish ideas in the recipe. I use all of them… every time! And almost always serve them with one of my husband’s favorites: jalapeno Popper Corn Muffins.
Thai Basil
Thai basil is “A variety of the sweet Italian basil used widely in American and European cooking; Thai basil brings slightly savory, spicy, anise-like notes to many Southeast Asian and Chinese dishes.”
This recipe calls for Thai basil, which is fantastic if you have it. However, it can sometimes be challenging to find. In that case, substitute Italian basil or fresh cilantro.
More Chili Recipes
Spicy Black Bean Chili Cornbread Casserole
Healthy Instant Pot Turkey Chili
Hearty Beef and Butternut Squash Chili with Black Beans
Fast and Easy Healthy 20-Minute Chili Recipe
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White Chicken Chili with Thai Basil Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 bell pepper chopped
- 1 medium jalapeno pepper minced (optional for heat)
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 ½ teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red chili flakes
- salt and freshly ground pepper to taste
- 1 (8-oz) pkg light cream cheese (like Neufchatel cheese) cubed
- 1 cup corn fresh or frozen
- 2 15-ounce cans white beans like Great Northern Beans, drained and rinsed
- 2 ½ cups cooked chicken cubed
- juice of 1/2 lime
- 2 tablespoons Thai basil or fresh cilantro, roughly chopped
For Serving
- Thai Basil roughly chopped
- salsa verde (see notes)
- Monterrey Jack Cheese
- tortilla chips
- avocado
Instructions
- Heat a 4-quart pot over medium heat and add olive oil. Saute the onion, garlic, bell pepper, and jalapeno pepper (if using), until the onion is tender and translucent.
- Add broth, cumin, paprika, oregano, red pepper flakes, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Stir in the beans and mash half of them with the back of a spoon. Then stir in Neufchatel cheese, corn, and remaining beans. Bring back to a simmer and cook for another 5-10 minutes.
- Finally, stir in cooked chicken, fresh lime juice, and cilantro. If desired, serve with shredded cheese, additional cilantro, avocado, salsa, and tortilla chips.
Notes
Garnish Ideas
- chopped scallions
- shredded cheese
- fresh cilantro
- sour cream
- salsa verde
- lime wedges
Salsa Verde
There are two kinds of salsa verde: Mexican Salsa Verde and Italian Salsa Verde. I prefer Mexican Salsa Verde in this recipe but either will do. Use your preference.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
We enjoyed this tasty twist on chili!
Italian Salsa Verde or Mexican Salsa Verde?