White Chicken Chili gets an instant flavor boost from Iron Range Porchetta Seasoning, combining a bevy of bold Italian flavors into one comforting bowl.
This white chicken chili is something else; the addition of Iron Range Porchetta Seasoning (or Porketta) adds a lovely herbaceousness that infuses the dish. Hit the link to get the recipe to make your own homemade porchetta seasoning - it's freakin' fantastic.
I don't tend to play favorites with the recipes I create and share (because I like 'em all!), but this White Chicken Porchetta Chili is currently my favorite winter recipe. Italian flavors from the porchetta seasoning bring bold flavor to every bite. It's insanely comforting and makes a sizeable amount (hello easy reheatable leftovers!).
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How to Make White Chicken Chili
I wanted this white chicken chili to be a flavor bomb, unlike anything you've ever had before. I also like simple recipes, so - outside of the homemade porketta seasoning - I kept the ingredient list to a minimum.
If you've already whipped up a batch of homemade Iron Range Porchetta Seasoning you're ready to go! You can also use a premade porchetta seasoning as well (as long as the ingredients are similar to those provided in my recipe).
Ingredients
You will need the following ingredients to make White Chicken Porchetta Chili:
- butter or bacon grease
- chicken breasts
- chicken broth
- canned navy beans
- cream cheese
- porchetta seasoning
- garlic, minced
- white or yellow onion, finely diced
- canned green chili
- salt and pepper, to taste
- red pepper flakes (optional)
*See recipe card for quantities.
Instructions
Let cream cheese come to room temperature.
Add butter or bacon grease to a Dutch oven and bring to medium heat.
Cook onions for 4-5 minutes, stirring frequently.
Add garlic and porketta seasoning and cook another minute, stirring constantly.
Add chicken broth, diced green chiles, and chicken breasts and bring to a boil (this will take 5-6 minutes).
Reduce to a simmer and cook for 15 minutes, covered.
Remove chicken breasts, let cool, and shred with two forks. Don't worry if the chicken is not yet completely cooked through - it will finish cooking upon adding back to the Dutch Oven.
Add some of the broth to a small pan and let cool slightly. Add cream cheese and whisk into broth. Set aside.
Add navy beans and shredded chicken, followed by the cream cheese mixture.
Gently simmer for another 10 minutes, uncovered, then remove from heat. Let cool for a few minutes before serving.
Serve with little toasts for dipping. Makes around 8 servings.
Hint: Don’t skip the cream cheese tempering step; slowly melting the cream cheese into semi-cooled soup broth prevents the cream cheese from curdling in the soup.
Variations
Here are a few suggested variations, for if you'd like to spice it up, make it vegetarian, or create a thicker consistency.
- Spicy - Try adding chili pepper flakes or cayenne pepper to instantly boost heat. Or add a 4-ounce can of diced jalapenos or 2-3 fresh jalapenos (or other hot pepper).
- Vegetarian - Instead of chicken, add 2 more cans of navy beans.
- Thicker - Add a corn starch slurry if you'd like to thicken the resulting chili up a bit (add a little bit at a time, stir, check consistency, repeat until happy).
Equipment
Storage
Store leftover white chicken chili in a lidded container in the refrigerator for up to 4-5 days, or in the freezer for up to 3 months.
Top Tip
Slowly melting the cream cheese into semi-cooled soup broth prevents the cream cheese from curdling in the soup.
If you enjoy chilis and soups, give these other recipes a try
- Spicy Venison Chili
- Turkey Lentil Soup
- 4-Ingredient Potato Soup
- Instant Pot Pinto Bean Soup
- Creamy Baked Sweet Potato Soup
- Spicy Roasted Carrot Soup
White Chicken Porchetta Chili
Equipment
Ingredients
- 2 tablespoons butter or bacon grease
- 2 large chicken breasts
- 1 32-ounce box chicken broth
- 3 15.5-ounce cans navy beans (drained)
- 1 8-ounce package cream cheese
- 3 ½ tablespoons porchetta seasoning
- 3 cloves garlic minced
- 1 medium white or yellow onion finely diced
- 1 7-ounce can diced green chili
- salt and pepper, to taste
- red pepper flakes (optional)
Instructions
- Let cream cheese come to room temperature.
- Add butter or bacon grease to a Dutch oven and bring to medium heat.
- Cook onions for 4-5 minutes, stirring frequently.
- Add garlic and porketta seasoning and cook another minute, stirring constantly.
- Add chicken broth, diced green chiles, and chicken breasts and bring to a boil (this will take 5-6 minutes).
- Reduce to a simmer and cook for 15 minutes, covered.
- Remove chicken breasts, let cool, and shred with two forks. Don't worry if the chicken is not yet completely cooked through - it will finish cooking upon adding back to the Dutch Oven.
- Add some of the broth to a small pan and let cool slightly. Add cream cheese and whisk into broth. Set aside.
- Add navy beans and shredded chicken, followed by the cream cheese mixture.
- Gently simmer for another 10 minutes, uncovered, then remove from heat. Let cool for a few minutes before serving.
- Serve with little toasts for dipping.
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