Soups & Stews
This McCormick White Chicken Chili copycat recipe delivers the same creamy, comforting warmth you love from the can—just better. Growing up in small-town Georgia, I learned that the best soups balance simplicity with deep flavor, and this chili does exactly that with a velvety broth and tender chicken.
The secret lies in blending roasted tomatoes into the broth, which creates that signature tangy richness without relying on canned shortcuts.
What sets this recipe apart is the cumin-kissed heat that lingers just beneath the surface, balanced by a touch of creaminess from blended broth. Unlike store-bought versions, this method builds flavor layer by layer—browning the chicken, toasting the spices, and simmering everything until the textures and aromas meld perfectly.
It’s the kind of dish that transforms a simple weeknight into a cozy meal, with every spoonful delivering that familiar comfort.
The result is a chili that’s creamy yet light, with tender chicken and just enough spice to warm you from the inside out. The blend of white beans adds heartiness, while a sprinkle of fresh cilantro at the end brightens the flavors.
This recipe serves six and comes together in about an hour, making it ideal for busy evenings when you still want something special on the table.
Pair it with warm tortillas, cornbread, or a side of rice to round out the meal. The beauty of this copycat version is that it tastes like the original but gives you control over every ingredient—no mystery cans required.
Let’s make this chili that feels like a hug in a bowl.
Ingredients for mccormick white chicken chili copycat
Pantry staples plus a few fresh ingredients for that signature creamy, cumin-kissed warmth.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Cut into 1-inch cubes |
| White Kidney Beans 🥫 | 2 cups | Drained and rinsed, canned or cooked |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Canned Diced Tomatoes 🍅 | 2 cups | Fire-roasted preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Ground Cumin 🌿 | 2 tbsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 1 ½ tbsp | Mild variety for balanced heat |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For browning chicken |
The chicken is the star here—boneless, skinless breasts cut into even cubes cook through perfectly. Trader Joe's or Costco usually have pre-cut chicken for convenience, but grab whole breasts if you prefer. For the beans, white kidney beans are key—they hold their shape better than pinto or black beans. If you're using canned, low-sodium broth prevents the chili from tasting too salty. The tomatoes? Fire-roasted diced tomatoes add that smoky depth without extra work—Muir Glen is my go-to for quality. Toast your cumin and chili powder in a dry pan for 30 seconds before adding to the pot—this step makes all the difference.
No fire-roasted tomatoes? Regular diced tomatoes plus a pinch of smoked paprika works in a pinch. Short on cumin? Mexican oregano plus a dash of cinnamon mimics that earthy warmth. The heavy cream is where the magic happens—full-fat is non-negotiable—but if you're watching calories, Greek yogurt at the end adds creaminess without overpowering. For extra tang, a splash of lime juice at the end brightens everything up. The cilantro? Fresh is best, but dried at one-third the amount works if you're in a bind. Just don't skip it—the freshness cuts through the richness.
This chili tastes even better the next day as flavors meld. Store in the fridge for up to 5 days or freeze for 3 months. I like to portion it into two-quart containers—perfect for lunches or leftovers. The creaminess thickens when chilled, so stir in a splash of broth or warm water before reheating. Garnish with extra cilantro and a drizzle of sour cream or avocado crema for serving. Trust me, the first bowl disappears fast.
Why You'll Love This Recipe
- One-Pot Magic: I swear, this chili comes together in a single pot—no chopping mountains of veggies, no fancy techniques. Just dice that onion (five minutes max), toss in the chicken, beans, and broth, then let it simmer. The tomatoes and spices do all the heavy lifting while you sip wine or scroll through your phone.
- Creamy Yet Bold: Between us, I wasn’t sure about white chicken chili at first. But the blend of diced tomatoes and chicken broth creates this unexpected richness—like a hug in a bowl. The white beans add texture without heaviness, and the chicken shreds so easily, you’ll forget it’s not the deep-red version you grew up with.
- Meal Prep MVP: Honestly, this is my go-to for busy weeks. Make a double batch on Sunday, and you’ve got lunch covered for days—just reheat and serve. It even tastes better the next day (yes, really). Pack it in containers for work or toss it in a thermos for a picnic. No sad leftovers here.
- Budget-Friendly Powerhouse: White beans and chicken breast keep this recipe ridiculously affordable, especially when you’re feeding a crowd. A can of tomatoes, a bag of onions, and a few spices stretch far. I’ve served this to friends who swore they’d never try a white chili—and now they’re begging for the recipe. That’s the kind of win that makes grocery shopping feel less painful.
Step-by-step instructions for creamy white chicken chili
Here's how to recreate that signature McCormick chili flavor with rich, velvety texture and balanced spices.
Brown the Chicken and Sauté Aromatics
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the 2.5 lb boneless, skinless chicken breast cut into 1-inch cubes, spreading them out in a single layer. Let them cook undisturbed for 4-5 minutes until golden brown on the bottom - this creates deep flavor that canned chili lacks.
Once browned, remove the chicken with a slotted spoon and set aside. In the same pot, add the 1 whole yellow onion and cook for 3-4 minutes until softened. Add the 4 cloves minced garlic cloves and stir for 30 seconds until fragrant - don't let it burn, or you'll get bitter notes. Here's where the cumin comes in: add the 2 tablespoons ground cumin and toast for 1 minute until aromatic. This step builds the chili's signature warmth.
Build the Chili Base with Tomatoes and Spices
Add the 2 cups canned diced tomatoes, 1.5 tablespoons chili powder, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper to the pot. Stir well to combine, then pour in the 6 cups chicken broth. Bring everything to a gentle boil, then reduce heat to medium-low and let it simmer for 15 minutes. This allows the spices to bloom and the flavors to meld - the foundation of your copycat chili.
Return the browned chicken to the pot and stir gently. Add the 2 cups drained and rinsed white kidney beans and simmer for another 10 minutes. You'll notice the broth starts to thicken slightly as the beans absorb liquid. This is normal - the chili will finish at the perfect consistency. The key here is patience; rushing will make the beans mushy instead of tender.
Finish with Cream for Richness and Garnish
Reduce heat to low and stir in the 0.5 cup heavy cream. Let it simmer gently for 5-7 minutes - just until the cream is fully incorporated but not boiling. The chili should now have that signature creamy texture that sets this recipe apart. Taste and adjust seasoning if needed, remembering that the cream will mellow some of the spices.
Remove from heat and stir in the 0.25 cup chopped fresh cilantro. Let the chili rest for 10 minutes before serving - this allows the flavors to truly meld. The cream will separate slightly at first, but stirring before serving brings back that velvety consistency. For the perfect copycat experience, serve with tortilla chips on top and a dollop of sour cream on the side.
Rest and Serve for Maximum Flavor
Let the chili sit covered for 10 minutes before serving. This resting period is crucial - it allows the cream to fully emulsify and the flavors to develop. The chili should be thick but still spoonable, with tender chicken and beans in a rich, creamy broth. Each bite should deliver that perfect balance of cumin warmth, chili heat, and creamy texture that makes this chili so special.
Real talk: if you make this ahead, the flavors actually improve overnight. The cream continues to blend with the spices, creating even deeper flavor. Just reheat gently on the stove, stirring occasionally, until warmed through. The copycat magic happens in those final resting minutes - don't skip them!
Pro Tips For Making Mccormick White Chicken Chili Copycat
- SEAR CHICKEN FIRST: Toss the chicken breasts in flour (or cornstarch) and sear them in a hot skillet for 3-4 minutes per side before adding to the chili. This builds flavor and prevents the chicken from turning rubbery—trust me, the difference is noticeable, even in a simple white chili.
- SOAK THE BEANS: Drain and rinse the white kidney beans, then let them sit in warm water for 10 minutes before adding them to the pot. This removes excess starch and keeps the chili from getting gluey—my grandmother swore by this, and she was right.
- SIMMER LOW AND Slow: After everything’s in the pot, keep the heat at a gentle simmer (not a boil) for at least 25 minutes. High heat will break up the tomatoes and beans, turning your chili into a sad, watery mess. Patience here makes all the difference.
- DEGLAZE WITH TOMATO JUICE: After searing the onions, splash in a cup of tomato juice (or the liquid from the canned tomatoes) to scrape up the browned bits. It’s the easiest way to add depth without extra effort—your chili will taste richer, and you’ll save time cleaning the pot.
Wine and beer pairings for mccormick white chicken chili copycat
Creamy Chili Wines
The rich, velvety texture of this white chicken chili pairs beautifully with wines that complement its creamy depth and cumin warmth. I always reach for a Viognier from California—its floral notes and subtle honeyed sweetness mirror the chili’s creaminess while cutting through the cumin’s earthiness.
A Riesling from Germany, particularly one with a touch of residual sweetness, also works wonders, balancing the chili’s mild heat with its own fruity brightness. 🍷
Crisp Lager Pairings
For a beer lover’s twist, a Mexican lager like Modelo Especial or Pacifico provides the perfect contrast. The crisp, clean finish of these beers cleanses your palate between spoonfuls, letting the chili’s flavors shine without competition.
If you prefer something with a little more character, try a Belgian witbier—its citrusy notes and light effervescence lift the dish’s creaminess beautifully. 🍺
Spiced Rum Cocktails
Warm up the meal with a spiced rum cocktail like a Dark ‘n’ Stormy (rum, ginger beer, and lime) or a Mexican Mule (tequila, ginger beer, lime, and a splash of lime juice). The ginger’s warmth echoes the chili’s cumin, while the citrus brightens the creaminess.
For a non-alcoholic option, mix ginger beer with lime juice and a pinch of cayenne—it’s refreshing and ties into the chili’s flavor profile. 🍹
Coffee or Chai
If you’re serving this chili for dessert (yes, it’s that good), pair it with a dark roast coffee or a spiced chai latte. The bitterness of the coffee enhances the chili’s creaminess, while the chai’s cinnamon and cardamom complement the cumin.
I often enjoy a cup of Sumatra Mandheling coffee after a bowl—its earthy notes make the chili taste even richer. ☕
Nutrition facts
Frequently asked questions
Can I make this chili without heavy cream?
For a lighter version, substitute ½ cup Greek yogurt or ¼ cup sour cream at the end for creaminess without the richness. If you prefer plant-based, blend ½ cup silken tofu with 1 tablespoon lemon juice for a neutral, velvety texture. The chili will still taste rich but with a slightly tangier profile.
Why does my chili taste too spicy?
This chili relies on mild chili powder and cumin for warmth, so spiciness usually comes from over-toasting spices or using hotter varieties. Reduce heat by adding 1 extra tablespoon of cream or yogurt to balance, or stir in 1 teaspoon of sugar or honey to mellow the heat. For next time, use mild chili powder and toast spices for 30 seconds max.
Can I use ground turkey instead of chicken?
Yes, but adjust cooking time! Ground turkey browns faster, so cook it in batches until fully done (165°F internal temp). Use 1 lb ground turkey instead of chicken breasts, and add it with the onions to ensure even cooking. The texture will be slightly different but still delicious—just don’t skip browning it first for flavor.
How do I make this chili extra creamy?
For a restaurant-style velvety texture, blend 1 cup of the cooked chili (after adding beans) until smooth, then stir it back in. Alternatively, whisk in 2 tablespoons cornstarch mixed with 2 tablespoons cold water at the end and simmer for 2 minutes—this thickens without altering flavor. Garnish with extra cream or a dollop of sour cream before serving.
Is this chili kid-friendly?
Mostly! The mild spices and creamy texture make it great for kids, but check for any spice sensitivities. For picky eaters, serve with shredded cheese or tortilla chips on top. If needed, reduce the chili powder to 1 teaspoon and add ½ teaspoon cinnamon for a sweeter profile. Always let kids taste-test first!