If comfort had a flavor, I’m convinced it would be Sarah’s White Chicken Chili. This hearty, creamy chili is loaded with tender chicken, smoky bacon, a kick from jalapeños, and a velvety swirl of cream cheese—pure coziness in a bowl. Packed with beans, tomatoes with green chiles, and aromatic spices, it’s the ultimate crowd-pleaser for chilly nights or game day gatherings. If you’re looking to make a white chicken chili that’s a little extra (in the best way), you’ve just found your new favorite!

Sarah’s White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the magic behind Sarah’s White Chicken Chili. The ingredient list is short and familiar, but each piece plays an important role in building that signature flavor and creamy texture you can’t stop craving. Here’s what you’ll need—and a little insight on why they matter!

Bacon: Smoky, savory, and rendered for maximum richness—it’s the secret weapon for this chili’s depth.
Jalapeños: Seeded for gentle heat, these give just the right hint of spice (leave the seeds in if you like it fiery!).
Yellow onion: Provides sweet, mellow flavor and a lovely base for the chili.
Garlic cloves: Bring aromatic punch and warmth—don’t be shy!
Ground cumin: Adds earthiness that makes this chili truly Tex-Mex.
Chili powder: Layers in more gently spiced, chili-forward flavor.
Chicken broth: Forms a savory base and ties all the flavors together.
Diced tomatoes with green chiles: Bright, tangy, with an extra pop from chile peppers—don’t drain them.
Chicken thighs or breasts: Pick your favorite; thighs for juicy richness, breasts for leaner bites.
Pinto beans: Mild and creamy, they love soaking up the chili flavors.
Black beans: Add color and heartiness with each bite.
Cream cheese: The star that makes the chili irresistibly smooth and creamy—toss it in cubed to melt quickly.

How to Make Sarah’s White Chicken Chili

Step 1: Make the Bacon Paste

Start by pulsing your chopped bacon in a food processor until it forms a coarse paste. This technique guarantees that every spoonful gets smoky, bacon flavor. Set this aside—you’re about to work some magic in your pot.

Step 2: Prep the Vegetables

Add the onion, garlic, and jalapeño to the same food processor. Pulse until they’re finely chopped but not mushy. This keeps the flavor distributed and the texture perfect in Sarah’s White Chicken Chili.

Step 3: Brown the Bacon

Transfer the bacon paste to a large Dutch oven or heavy-bottomed pot. Over medium heat, cook, stirring often, until it’s browned and beginning to crisp. This forms a tasty base layer for everything that follows.

Step 4: Sauté the Aromatics

Add your chopped onion, garlic, and jalapeño mixture to the pot with the bacon. Sauté for about 3 to 5 minutes, until everything is softened and fragrant. Your kitchen will smell amazing!

Step 5: Toast the Spices

Sprinkle in the cumin and chili powder, stirring for about a minute. This quick toasting wakes up their flavors and creates the foundation for that savory, Tex-Mex vibe we love in Sarah’s White Chicken Chili.

Step 6: Build the Broth

Pour in the chicken broth and both cans of diced tomatoes with green chiles. Stir well to combine, scraping any tasty browned bits from the pot (never leave flavor behind!). Bring it up to a lively simmer.

Step 7: Simmer the Chicken

Add your chicken thighs or breasts to the pot. Cover and let them simmer gently for about 15 minutes, or until the chicken is fully cooked and tender. Don’t rush this part—it makes shredding the chicken a breeze.

Step 8: Shred and Return Chicken

Once the chicken’s cooked through, fish it out with tongs or a slotted spoon. Shred it using two forks, then return the juicy pieces to the chili broth. They’ll soak up all that incredible flavor.

Step 9: Add Beans and Cream Cheese

Stir in your drained and rinsed pinto and black beans, plus the cream cheese cubes. Mix patiently as the cream cheese melts and everything transforms into a creamy, dreamy soup.

Step 10: Adjust and Season

If you like your chili a little saucier or thinner, splash in some warm water until it’s just right. Give it a taste, then season with salt and pepper. Now, it’s ready for toppings!

How to Serve Sarah’s White Chicken Chili

Garnishes

No bowl of Sarah’s White Chicken Chili is complete without its finishing touches! Try a generous scoop of shredded cheese, a sprinkling of green onions, a handful of fresh cilantro, or crunchy tortilla chips for scooping. Avocado slices and a dollop of sour cream add even more decadence.

Side Dishes

This chili is plenty satisfying on its own, but it pairs beautifully with warm cornbread, a crisp green salad, or even a plate of cheesy quesadillas. For a Tex-Mex night, serve alongside fresh tomato salsa or guacamole.

Creative Ways to Present

If you’re feeding a crowd, serve Sarah’s White Chicken Chili from a big Dutch oven on the table with a DIY toppings bar. For a party, ladle it into sturdy mugs for easy mingling. Or, spoon it atop baked potatoes or rice for a filling twist!

Make Ahead and Storage

Storing Leftovers

After everyone’s had seconds (trust me, they will!), let your chili cool to room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making leftovers seriously crave-worthy.

Freezing

Sarah’s White Chicken Chili freezes like a champ! Once cooled, transfer portions into freezer-safe containers or bags. It’ll keep well for up to 2 months. Just remember that cream cheese-based soups may separate a tiny bit when thawed, but a good stir will fix it right up.

Reheating

To reheat, gently warm the chili on the stovetop over low heat, stirring often to bring back that creamy texture. If frozen, thaw overnight in the fridge first. Add a splash of broth or water if it’s gotten too thick.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred about 3 cups of the cooked chicken and add it to the pot with the beans and cream cheese—you’ll shave off prep time without sacrificing flavor.

How do I make Sarah’s White Chicken Chili spicier?

For a fiery version, simply keep the seeds and ribs in your jalapeños or toss in a little hot sauce at the end. You can also use pepper jack cheese as a topping or stir in a pinch of cayenne pepper.

Is this chili gluten-free?

It can be! Just make sure your chicken broth and cream cheese are gluten-free, and you’re all set. Double-check your canned ingredients as well, since sometimes hidden gluten sneaks in.

What’s the best bacon to use?

Any good-quality thick-cut bacon will infuse the chili with smoky richness, but applewood-smoked bacon really shines here. Steer clear of sweetened varieties (like maple) so your chili stays savory.

Can I make Sarah’s White Chicken Chili in a slow cooker?

Yes! Brown the bacon and sauté the veggies on the stovetop, then add everything (except the cream cheese) to the slow cooker. Cook on low for 4-6 hours, shred the chicken, stir in cream cheese until smooth, and serve.

Final Thoughts

I truly hope you give Sarah’s White Chicken Chili a try—it’s the kind of recipe you’ll want to make again and again, for family dinners or when friends come over to cheer you up. It’s creamy, hearty, and packed with Tex-Mex flavor that feels just a little bit special. If you whip up a pot, let me know how it turns out. Here’s to bowls of warmth and happy memories ahead!

Sarah’s White Chicken Chili Recipe