Have you ever had one of those recipes that transports you right back to childhood? The kind that makes you feel all warm and fuzzy inside? Well, that’s exactly what Gaby Dalkin’s white chicken chili does for me! This isn’t just any chili recipe – it’s a flavor-packed bowl of comfort that’s taken the internet by storm, and today I’m gonna break down everything you need to know about this amazing dish.
Why Everyone’s Obsessed With What’s Gaby Cooking White Chicken Chili
White chicken chili has become increasingly popular over the years and Gaby Dalkin’s version stands out from the crowd. As the talented food blogger behind What’s Gaby Cooking, she’s created a signature dish that fans eagerly anticipate whenever the weather turns chilly.
Gaby herself explains that this recipe holds a special place in her heart. It was her best friend Emily’s mom who used to make it regularly, and Gaby loved it so much that she “begged for the recipe.” Now she’s sharing her own spin on this beloved comfort food with all of us!
What makes this white chicken chili so special? Let me count the ways:
- It’s creamy thanks to the addition of sour cream
- White beans make it hearty and substantial
- A blend of spices creates complex, mouthwatering flavor
- The combination of shredded chicken and corn gives amazing texture
- It’s surprisingly easy to make despite the longer ingredient list
The best part? Most of the ingredients are pantry staples, so don’t let the list intimidate you!
What You’ll Need for This Amazing White Chicken Chili
Before we dive into making this chili, let’s go through the ingredients. While the list might seem long, most of these are common items you probably already have in your kitchen:
Base Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 2½ cups chicken broth or stock
- 2 cans (4-ounce) diced green chilies (a Tucson girl staple!)
- 1 lime, juiced
- 2 cans (15-oz) white beans, drained and rinsed
- 1 cup sour cream
- 1 cup corn (frozen or fresh works fine)
- 2 cups cooked shredded chicken (rotisserie chicken is perfect here!)
Spices:
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
Suggested Toppings:
- Fresh cilantro
- Sliced jalapeños
- Freshly shredded cheese
- Tortilla strips
- Sliced green onion
- Cubed avocado
Pro tip: If you have Gaby’s Dalkin&Co Taco seasoning on hand, you can substitute that for the individual spices!
How to Make Gaby’s White Chicken Chili
Now that we’ve gathered our ingredients, let’s get cooking! This recipe comes together in about 40 minutes total, with just 10 minutes of prep time and 30 minutes of cooking.
Step 1: Build Your Flavor Base
Heat the olive oil in a large heavy-bottom dutch oven over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. This is an important step – don’t rush it! Gaby emphasizes that you want the onions to develop a little golden color because “that is FLAVOR!”
Step 2: Add Aromatics and Spices
Add the garlic and cook for just 30 seconds. Then add all those beautiful spices (cumin, coriander, oregano, chili powder, paprika, and cayenne) and sauté until fragrant, an additional 30 seconds.
Step 3: Create Your Creamy Base
Add the chicken broth, green chilies, lime juice and season with salt and pepper to taste. This is where the magic happens! Add HALF of the beans and stir to combine. Using an immersion blender, blend the mixture for 10-20 seconds to puree. This step is crucial for creating that creamy texture without needing cream cheese!
If you don’t have an immersion blender, you can transfer half the mixture to a regular blender or food processor. Just be careful with the hot liquid!
Step 4: Build Body and Texture
Add the remaining whole beans and corn to the dutch oven. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
Step 5: Finish With the Good Stuff
Remove from heat and stir in the sour cream and cooked shredded chicken. This is what makes the chili extra creamy and substantial.
Step 6: Serve and Garnish
Ladle into bowls and serve with all your favorite toppings! Cilantro, cheese, avocado, and tortilla chips are all fantastic choices.
Frequently Asked Questions About Gaby’s White Chicken Chili
Is this white chicken chili spicy?
Nope! According to Gaby, it has plenty of flavor but it’s not spicy. If you want more heat, you can always add extra cayenne or top with fresh jalapeños.
How do I store leftover white chicken chili?
You can store this chili in the fridge for 3-4 days. Just make sure to save the garnishes separately and add them fresh when reheating.
Can I freeze white chicken chili?
Absolutely! This soup freezes beautifully. Don’t even worry about the sour cream – just reheat it in a Dutch oven or heavy-bottom pot over low heat until warmed through. It will keep in the freezer for up to 4 months (though Gaby jokes it’s “forever? LOL. It keeps for a few months no problem and I’ve never had it more than 4 months later as we eat it so fast”).
How do I thicken white chicken chili?
The thickness comes from pureeing the beans! Don’t skip that step. If you want it even thicker, you could puree a larger portion of the beans.
What can I serve with white chicken chili?
Gaby suggests: “Chips! Salsa! Guacamole! A fun chopped salad on the side!” Cornbread would also be a delicious accompaniment.
Can I make substitutions to this recipe?
- Chicken thighs instead of breasts? Yes! They will add a richer flavor.
- Dried beans instead of canned? Absolutely, if you have the time to soak and cook them.
- Vegetarian/vegan version? Skip the chicken and use vegetable broth instead of chicken broth. To make it vegan, omit the dairy-based toppings.
- Different beans? You can experiment with different white beans like cannellini or great northern. They’ll offer slightly different textures and flavors.
How many servings does this recipe make?
This white chicken chili recipe yields approximately 6-8 servings, making it perfect for family dinners or meal prep.
What People Are Saying About Gaby’s White Chicken Chili
Rebeca, who’s been using this recipe for over three years, says: “This is our family’s go-to white chicken chili recipe. We crave it when the weather gets cold or we want something cozy. I usually add a slew of veggies (bell peppers, celery, carrots, etc.). It also stores well for leftovers, and tastes even better. You won’t regret making it.”
And Rebeca isn’t alone! This recipe has a 4.9-star rating from 60 votes on Gaby’s website. People love how easy it is to prepare and how comforting it is to eat.
Tips & Tricks for the Best White Chicken Chili
Wanna make sure your white chicken chili turns out amazing? Here are some pro tips from Gaby herself:
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Sauté those onions properly! Let them develop golden color for maximum flavor.
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Don’t skip the bean-pureeing step. This is what makes the chili thick and creamy without needing extra thickeners.
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Use rotisserie chicken to save time. It’s already cooked, seasoned, and ready to shred!
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Make it ahead of time. Like many soups and stews, the flavors develop and get even better after a day in the fridge.
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Get creative with toppings. The garnishes really take this chili to the next level, so don’t skimp on them!
Similar Recipes You Might Enjoy
If you love this white chicken chili, you might also enjoy these other recipes from What’s Gaby Cooking:
- Chicken Chili Verde
- Black Bean Sweet Potato Chili (great vegetarian option!)
- Smoky Beef and Black Bean Chili
- Smoky Chipotle Chicken Chili
- Chicken Tortilla Soup
Final Thoughts
Gaby Dalkin’s white chicken chili is more than just a recipe – it’s a bowl of comfort and nostalgia that’s perfect for chilly nights, game days, or anytime you’re craving something hearty and satisfying. With its creamy texture, balanced flavors, and endless topping possibilities, it’s no wonder this dish has become such a fan favorite!
I’ve made this recipe countless times, and it never disappoints. There’s something magical about the combination of tender chicken, creamy beans, warm spices, and all those delicious toppings. Whether you’re cooking for your family, meal prepping for the week, or hosting a casual get-together, this white chicken chili is sure to impress.
So what are you waiting for? Grab your dutch oven and start cooking! Your taste buds (and anyone lucky enough to share this meal with you) will thank you.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Soften onions, jalapeno peppers, and garlic in butter. Add flour and cook for 2 minutes. Add the chicken broth and half and half in small splashes, stirring continuously.
Optional: Puree 1 cup of cannellini beans with some chicken broth and add it to the broth with the remaining whole beans. (Otherwise, all beans can be added whole.)
Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil for 15 minutes, uncovered, then reduce to a simmer. Add the chicken and corn and simmer gently for 15-20 minutes.
Shred the chicken and add it back to the chili along with the softened cream cheese. Stir until well-combined, then serve with cornbread!