Queso White Chicken Chili Recipe - Lydi Out Loud (2024)

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Published | Updated | By: Lydia&nbsp|87 Comments

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What happens when you take a zesty and flavorful chicken chili and add Queso to it? Magic, that’s what happens! This Queso White Chicken Chili is the perfect comfort food and a cool weather menu staple!

Hi there and happy Monday! It’s a crisp fall Monday in Columbus today, a welcome relief from the 90 degree weather we had last week! It’s finally starting to feel like football weather! Football and fall weather go together like football and chili! Football and chili go together like baseball and cracker jacks! Chili goes into our menu rotation on full blast come fall. We’ve already plowed our way through a batch of my go-to chili (you can check out that recipe here) so I decided to take another stab at perfecting my White Chicken Chili recipe.

When I say take another stab, what I mean is that every previous attempt has been a fail. You know how when you make up a recipe and it isn’t quite right and you keep tweaking it and then it’s over-tweaked and you don’t really know where it went (even more) wrong? Yeah, that’s been my situation with attempting to find a white chicken chili recipe that I love. Well I finally found the missing piece. Queso! Queso, you complete me. Or at least you complete my white bean chicken chili.

Are you ready to try it? Let’s go!

What beans do you use for Creamy White Chicken Chili?

Any kind of white beans will do. I used Great Northern for this one but I’ve also used Cannelini and those work just as well. One of my favorite tips for this recipe is mashing half of the beans. My friend Heather taught me this trick and it adds such a dreamy creamy consistency to your white chicken chili. This Queso Chicken Chili haslayers of flavor and is the perfect bowl of comfort!

Check out the video and grab the printable recipe card below.

Grab a bowl of this, and some football or Netflix and you have the perfect night in, I’d say!

Tips for making any soup

I highly recommend using a dutch oven to make this chicken chili and any soup. I have a glass electric cooktop and after over 2 years in our house, I still can’t predict how hot it will decide to be on a given day. These are the sautéed onions for the chili in a dutch oven. In any other pan, by this point in the cooking there would be several scorched spots.

How to serve Queso White Bean Chicken Chili

With more queso, of course! Also adding some tortilla strips, avocado, cilantro and sour cream round out the flavors perfectly.

Queso White Chicken Chili Recipe - Lydi Out Loud (4)

Queso White Chicken Chili

Published by: Lydia

This zesty Queso White Bean Chicken Chili is the perfect comfort food and a cool weather menu staple!

4.80 from 5 votes

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Ingredients

  • 2 pounds chicken breast cooked and shredded
  • 4 cans Great Northern beans 2 cans mashed, 2 cans whole beans
  • 6 cups chicken stock
  • 8 oz. Queso cheese shredded
  • 2 cups onion diced
  • 2 poblano peppers diced
  • 2 cans diced green chiles 4 oz. cans
  • 2 limes juiced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon dry mustard
  • ½ teaspoon pepper

Optional toppings

  • Sour cream
  • Avocado
  • Cilantro
  • Tortilla strips
  • More shredded queso!

Instructions

  • In a large dutch oven, sauté onion in olive oil over medium heat until softened. Add peppers and garlic and sauté until onions are browned.

  • Rinse and drain beans. Mash 2 cans of the beans, leave 2 cans whole. (The mashed beans give the chili a wonderful creaminess!)

  • Add spices, chicken stock and beans; simmer on medium heat for 20 minutes.

  • Add shredded chicken, chiles and lime juice; simmer for 20 more minutes.

  • Add queso and stir until cheese is melted.

  • Top with your favorite fixings!

Video

Tried this recipe?Mention @lydioutloud or tag #lydioutloud!

I hope you enjoy this yummy Queso White Chicken Chili recipe as much as we do! Please let me know if you try it, I’d love to hear what you think!

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Reader Interactions

Comments

    Leave a Reply

  1. JEN says

    DO YOU BY ANY CHANCE HAVE THE NUTRITIONAL CONTENTS FOR THIS RECIPE, CAL, FAT, CARB ETC?

    Reply

    • Lydia says

      Hi Jen, I don’t unfortunately. I’ve heard there are a lot of apps and websites that do that though if you put ingredients in.

  2. Kylie says

    Do you drain the beans or anything else?!

    Reply

    • Lydia says

      Hi Kylie! Nope I sure don’t! 🙂

  3. Katelyn Buell says

    This recipe is the PERFECT white chick chili recipe. The only thing different I do is roast those delicious pablono peppers prior. I added diced jalapeño here and there too. This recipe won me a chili cook off back in October. Thanks so much Lydi!! -Katelyn

    Reply

    • Lydia says

      Hi Katelyn! Oh my goodness thanks so much for your note, that made my day! Your additions sound delish, I’ll have to try them. Congrats on the chili cook off! 🙂 – Lydi

  4. Nikki says

    Hi! What step do you add the green Chile’s? I wasn’t sure from the recipe. Making it right now! Thanks!

    Reply

    • Lydia says

      Hi Nikki! So sorry about that, I didn’t realize I didn’t have that step in there! I added them in when I added the chicken. How did you like it? 🙂

    • Alyson says

      You did mention the chiles on step 4 in the making of it! 😉

  5. Emily says

    This looks amazing!

    Reply

  6. Robyn says

    Just wondering if this can be made in the crockpot?

    Reply

    • Lydia says

      Hi Robyn, absolutely! You can add all of the ingredients to the crockpot and when it’s almost cooked add in the cheese to melt it. If the cheese goes in at the beginning it can break down and get kind of globby. New word 😉 Enjoy and let me know how it turns out!

  7. Hannah says

    When I think of queso, I think of the melted cheesy dip they give you in Mexican restaurants. What is shredded queso? Do I find it at Walmart?

    Reply

    • Lydia says

      Hi Hannah! Haha yes me too, that’s where I got the idea… that’s my favorite dip! I got it at Kroger but I’ve seen it at many grocery stores. You may want to check in the specialty cheese section which in my stores is close to the deli. If you don’t see it you can ask the deli and they should be able to find it for you. It’s sometimes called Chihuahua cheese too. Enjoy!

  8. amy says

    This looks delicious, but I never heard of that cheese before. Where did you find it?

    Reply

    • Lydia says

      Thanks Amy! I got it in the specialty cheese section of my local grocery store. If you don’t find any listed as Queso Cheese I’ve also seen it called Chihuahua Cheese before. Enjoy! 🙂

  9. Lauren says

    Your chili looks delicious! Thanks for sharing it at Motivation Monday on Mom Home Guide!

    Reply

  10. mie says

    Hmmm! That looks yummie!!!

    Reply

    • Lydia says

      Thanks Mie, it’s perfect for the cold temps we have here this time of year!

  11. Kirsty Hijacked By Twins says

    Whenever I do a chilli I always seem to use beef, next time I have to have a go with chicken! This looks delicious. Popping over from #meltinyourmouthmonday

    Reply

    • Lydia says

      I love beef chili too but it’s nice to mix it up sometimes! 🙂

  12. LeAnn Voyer says

    I was looking for a white chicken chili recipe and I happened across your blog. I would definitely try this recipe. It looks delicious!!!

    Reply

    • Lydia says

      Thanks so much LeAnn! I hope you love it, I’d love to hear after you make it! 🙂

  13. Daniel P. says

    I have an old family recipe for braised lamb shank done in the dutch oven. Trying to upgrade quality of kitchen one item at a time. This would do just the thing.

    Reply

    • Lydia says

      Ooooh that sounds delicious Daniel! Thanks for stopping by!

  14. carol clark says

    id make a stew or chili in it

    Reply

    • Lydia says

      Perfect for this time of year Carol! I plan to use it for that all season long!

  15. Kathy says

    I would use the dutch oven to make Cassoulet!

    Reply

    • Lydia says

      I’ve never tried to make that Kathy, I’d love to try your recipe if you don’t mind sharing? 🙂

  16. Steve Weber says

    I would love to try a short ribs recipe!

    Reply

    • Lydia says

      Good call Steve! I used it to make my Chianti Braised Short Ribs!

  17. Raina DelRio says

    I would love to make a hearty stew or chili.

    Reply

    • Lydia says

      Mmmm I love a good hearty stew Raina! Thanks for stopping by!

  18. Heather D says

    It’s getting colder outside so I also think some chili would be good.

    Reply

    • Lydia says

      I think I could live on chili all winter long Heather! 😉 Thanks for stopping by!

  19. Jeffrey says

    I would like to make some wedding soup in the Le Creuset. My grandma’s recipe would suit this pot just fine!

    Reply

    • Lydia says

      Oh Jeffrey I loooove wedding soup! If you would ever like to share your grandma’s recipe I’d love to try it! 😉

« Older Comments

Queso White Chicken Chili Recipe - Lydi Out Loud (2024)

FAQs

Queso White Chicken Chili Recipe - Lydi Out Loud? ›

Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top. Photo by Meredith.

Learn More ›
How do you thicken white chicken chili? ›

How to Thicken Chili
  1. Simmer down. ...
  2. Stir in some finely ground cornmeal or masa harina. ...
  3. Mix in a scoop of cornstarch, all-purpose flour, or oats. ...
  4. Pile on the vegetables. ...
  5. Try more tomato paste. ...
  6. Mash some beans. ...
  7. Crumble up some corn chips.
Oct 28, 2023

Tell Me More ›
How can I make my white chicken chili less spicy? ›

Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream. For best results, though, go with full-fat dairy. For tomato sauces and stews that don't want dairy, try shredding some cheese on top. Photo by Meredith.

View Details ›
Why is my white chicken chili watery? ›

Too much stock: Although chicken or beef stock adds an earthy flavor to chili, it can result in a watery mixture if you use too much. To fix this issue, add more solid ingredients, such as veggies, meat, and beans, or let your chili cook longer.

Learn More ›
What is white chili made of? ›

White chili is made with white beans, chicken (sometimes pork), and mild green chiles. (That said, if you must, must have scorching heat in your chili, there are ways to do that while still keeping the chili white.

Know More ›
What liquid to add to chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Learn More ›
How much cornstarch to thicken white chicken chili? ›

Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.

View Details ›
What makes chili more spicy? ›

Spicier chili: to make chili even spicier, don't remove the ribs or seeds from the jalapeño. You can also add hot sauce, cayenne pepper, crushed red pepper flakes or dice up another hot chili pepper. I recommend trying the recipe as stated and letting the flavors sit for a few hours before adding additional spice.

Learn More ›
Will cream cheese make chili less spicy? ›

Cream or cheese (or cream cheese) will have a similar effect if served in, on, or beside your dish, as will other fat-rich foods such as avocado. Acidic ingredients also neutralize capsaicin's burn somewhat, so squeezing some fresh lime juice on a spicy food can help a bit.

Get More Info ›
What is the best thickener for chili? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

Know More ›

Should chili be thick or soupy? ›

Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot. While you can simply keep simmering the chili, that method risks overcooking softer ingredients like the beans, losing all your nice texture to mushy monotony.

See Details ›
How do you reduce liquid in chili? ›

A handful of corn chips or tortilla chips will help absorb excess liquid and give some texture to your chili. Crush up a few chips, dump them into the pot and let the chili simmer for about 10 minutes so all of the can ingredients mingle. This Hearty Taco Chili recipe calls for corn chips to top things off.

Show Me More ›
Why do you put white vinegar in chili? ›

Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing. Even if the chili recipe you're using doesn't call for vinegar, go ahead and add it anyway. You won't actually taste the tang or sharp flavor of the vinegar.

See More ›
Are cannellini beans the same as navy beans? ›

Cannellini beans are the largest of the group and because of their traditional kidney shape, they can also be referred to as White Kidney Beans. Meatier than Navy or Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone.

Tell Me More ›
What is the purpose of vinegar in chili? ›

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

Keep Reading ›
How do you thicken chicken chili without cornstarch? ›

Regular flour is another quick fix to thicken chili. You'll need to mix it with water in order to create a slurry and avoid any lumps. How to do it: add 2 tablespoons of flour and ¼ cup of cold water to a bowl and whisk to combine. Stir the slurry into the chili and simmer.

View More ›
What can I add to chili to make it more soupy? ›

Add more water or tomato sauce if it's too thick. Keeping the lid on can keep the steam in resulting in thinner chili. Also, if I cook chili in the crock pot it is usually thinner, as the lid collects the steam rather than it evaporating.

Get More Info ›
How do you thicken white sauce quickly? ›

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Read On ›
How do you thicken creamy chicken? ›

If you want to thicken up Campbell's Creamy Chicken Noodle Soup, here are a few simple methods you can try:
  1. Add Cornstarch or Flour: Mix a tablespoon of cornstarch or all-purpose flour with a small amount of cold water to create a smooth paste. ...
  2. Use Mashed Potatoes: Mashed potatoes can be an excellent natural thickener.
Dec 5, 2023

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