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If you have ever found yourself craving the comforting, vibrant flavors of a homemade favorite but wished for a quick and fresh twist, this Homemade Trader Joe’s White Chicken Chili Recipe is exactly what you need. It captures the heartwarming essence of chili with a smooth, creamy texture that’s bursting with layers of flavor—from roasted corn’s natural sweetness to the zing of fresh lime and the subtle smoky spices that dance on your palate. Perfectly balanced and incredibly easy to make, this dish transforms simple pantry staples and everyday ingredients into a cozy meal that’s sure to become a staple in your kitchen rotation.

white beans in small white ceramic bowls, olive oil in a clear glass bottle with a slight glisten, diced small onion in a neat pile with visible sharp edges, frozen roasted corn bright yellow scattered loosely, fresh spinach roughly chopped showing rich green leaves with natural texture, a small bowl of drained green chiles with vibrant green color, a heap of ground cumin and separate piles of black pepper and salt powders on rustic wooden spoons, softened cream cheese in a white ramekin with smooth texture, a halved lime showing juicy interior next to a small bowl of fresh lime juice, garlic powder in a tiny open jar with fine texture, pulled chicken mixed with salsa verde in a small bowl showing shredded texture and green sauce, paprika powder with deep reddish tone on a spoon, clear chicken broth in a glass measuring cup, sliced fresh avocado fanned out showing creamy green gradient, scattered golden tortilla chips with visible crisp texture, shredded cheese with slightly melted appearance in a small dish — all ingredients arranged on a clean white marble surface with bright natural light, subtle shadows for depth, styling includes sprigs of fresh herbs and minimalistic linen napkin for contrast, colors vibrant and textures distinct, overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in building the depth and texture that makes this white chicken chili so irresistibly delicious. From the tender white beans to the fresh spinach, each element perfectly complements the others, creating harmony in every spoonful.

2 cans white beans: Drained and rinsed to provide a creamy base rich in protein and fiber.
Olive oil: Or any neutral oil like canola, to sauté and bring all the flavors together with a subtle richness.
1 small onion, diced: Adds a mild sweetness and crunch that enhances the chili’s texture.
2 cups frozen roasted corn: Introduces a sweet, smoky pop that brightens up every bite.
2 cups fresh spinach, roughly chopped: Brings a fresh, vibrant color and earthiness to the dish.
1 can green chiles (about 4 oz, drained): Infuses mild heat and a welcoming kick typical of southwestern cuisine.
1 tsp ground cumin: Freshly ground preferred for the most aromatic and bold flavor burst.
Black pepper to taste: Adds subtle heat and balances the spices.
Salt to taste: Enhances all the individual flavors to perfection.
2 tbsp cream cheese, softened: For that signature creamy texture and tang that makes it extra indulgent.
Juice of 1 lime (about 2 tbsp): Offers a refreshing acidity which brightens the whole dish.
1 tbsp garlic powder: Provides a savory punch without overpowering the gentle flavors.
1 packet pulled chicken in salsa verde: Or about 1.5 cups shredded rotisserie chicken mixed with salsa verde, delivering tender protein with a zesty green chile twist.
1 tsp paprika: Adds depth with a hint of smokiness and gorgeous color.
1 cup chicken broth: The comforting liquid that binds everything for a luscious chili consistency.
Avocado, sliced (optional): Adds creaminess and freshness when served.
Tortilla chips (optional): Perfect for crunch and an extra textural dimension.
Shredded cheese (Monterey Jack or cotija recommended): Melts beautifully as a rich, melty topping.

How to Make Homemade Trader Joe’s White Chicken Chili Recipe

Step 1: Prepare Your Base

Begin by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook until soft and translucent, about 5 minutes. This step builds a flavorful foundation that will uplift every ingredient added afterward with a gentle sweetness and aroma that will fill your kitchen with pure comfort.

Step 2: Add Corn and Spinach

Stir in the frozen roasted corn and fresh spinach. The corn adds a roasted sweetness while the spinach wilts down, contributing fresh color and a boost of nutrition without overpowering the subtle flavors of the dish.

Step 3: Season and Spice

Mix in the drained green chiles, ground cumin, garlic powder, paprika, salt, and black pepper. Allow your kitchen to fill with the alluring, slightly smoky scent while the spices meld into the vegetables.

Step 4: Stir in Beans and Chicken Broth

Add the rinsed white beans and chicken broth to the pot. The beans bring their creamy texture while the broth helps everything blend into the ideal chili consistency. Bring everything to a gentle simmer—this is where the magic of melding flavors truly happens.

Step 5: Incorporate Chicken and Cream Cheese

Gently fold in the pulled chicken in salsa verde and softened cream cheese. The cream cheese melts into a luscious layer of richness while the salsa verde chicken adds a piquant kick and tender protein that makes this chili feel hearty and satisfying.

Step 6: Finish with Lime

Just before serving, squeeze in fresh lime juice. This last bright touch balances the creamy, smoky, and spicy elements with a fresh, zesty sparkle that is utterly addictive.

How to Serve Homemade Trader Joe’s White Chicken Chili Recipe

Garnishes

Enhance your bowl with a few tantalizing toppings like sliced avocado for creaminess, a handful of crunchy tortilla chips for texture, and a sprinkle of shredded Monterey Jack or cotija cheese for a melty, savory finish. These extras lift the chili from comforting to unforgettable.

Side Dishes

This chili pairs beautifully with warm, crusty bread to soak up every bit of the velvety sauce or a simple green salad to bring refreshing contrast. For a fun twist, serve with Mexican street corn or a light quinoa salad to keep the meal balanced but exciting.

Creative Ways to Present

Serve the chili in rustic bowls with a dollop of sour cream or Greek yogurt on top for extra tang. For entertaining, turn it into a casual chili bar where everyone adds their favorite toppings like chopped cilantro, jalapeño slices, or crunchy pepitas for personal flair.

Make Ahead and Storage

Storing Leftovers

Your leftover white chicken chili will keep well in an airtight container in the refrigerator for up to 3 days. The flavors only deepen over time, making the next-day meal even more delicious. Just be sure to cool it before refrigerating to maintain freshness.

Freezing

For longer storage, transfer the chili to a freezer-safe container and freeze for up to 2 months. This makes it easy to enjoy a quick homemade meal anytime you want that satisfying bowl without starting from scratch.

Reheating

Reheat on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of chicken broth or water if it thickens too much. Microwave works too if you’re in a hurry—just stir halfway for evenly heated chili.

FAQs

Can I use fresh chicken instead of store-bought pulled chicken in salsa verde?

Absolutely! You can cook and shred your own chicken breast or thigh, then mix it with salsa verde—this brings a fresh homemade touch without losing that wonderful flavor Trader Joe’s offers.

Is this chili spicy?

This white chicken chili has a gentle heat from the green chiles and paprika, but it is not overwhelmingly spicy. You can easily adjust the heat by using mild or hotter chiles based on your preference.

What’s the best way to make this recipe vegetarian?

Simply omit the chicken and replace the chicken broth with vegetable broth. You can also add more beans or some diced tofu for protein to keep it hearty and filling.

Can I substitute fresh corn for frozen roasted corn?

Yes! Fresh corn works beautifully and adds a wonderful natural sweetness, especially during peak corn season. Just sauté it a bit before adding to the chili for a similar roasted flavor.

How thick or soupy should this chili be?

This chili strikes a perfect balance, thick enough to be hearty and spoonable but with enough broth to feel comforting and slightly saucy. Feel free to adjust the broth amount depending on your texture preference.

Final Thoughts

If you’re looking for a delightful way to enjoy a version of a beloved classic that’s fresh, flavorful, and incredibly easy, you simply must try this Homemade Trader Joe’s White Chicken Chili Recipe. It’s an inviting meal that warms the soul, brings people together, and leaves you with that proud feeling of having made something truly special from scratch. Get your ingredients ready—you won’t regret it!

Homemade Trader Joe’s White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 41 reviews

Author: admin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American

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Description

This homemade version of Trader Joe’s White Chicken Chili is a creamy, flavorful, and comforting dish perfect for a quick weeknight meal. Loaded with white beans, roasted corn, fresh spinach, and tender pulled chicken in salsa verde, it blends savory spices and cream cheese for a luscious texture, finished off with fresh lime juice, avocado slices, and crunchy tortilla chips for a delightful contrast.

Ingredients

Scale

Beans and Vegetables

2 cans white beans (drained and rinsed)
1 small onion (diced into 1/4-inch pieces)
2 cups frozen roasted corn
2 cups fresh spinach (roughly chopped)
1 can green chiles (about 4 oz, drained)

Spices and Flavorings

1 tsp ground cumin (freshly ground preferred)
1 tbsp garlic powder
1 tsp paprika
Black pepper to taste
Salt to taste
Juice of 1 lime (about 2 tbsp)

Protein and Dairy

1 packet pulled chicken in salsa verde (or about 1.5 cups shredded rotisserie chicken mixed with salsa verde)
2 tbsp cream cheese (softened for easier blending)

Liquids and Oils

1 cup chicken broth
Olive oil (or any neutral oil like canola) – about 2 tbsp

Optional Toppings

Avocado (sliced fresh, optional but adds creaminess)
Tortilla chips (optional for crunch)
Shredded cheese (Monterey Jack or cotija recommended)

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Instructions

Sauté the Aromatics: Heat about 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Add Spices and Corn: Stir in the garlic powder, ground cumin, paprika, salt, and black pepper. Add the frozen roasted corn and cook for another 3-4 minutes until heated through and fragrant.
Add Beans, Chicken, and Broth: Add the drained white beans, pulled chicken in salsa verde, and chicken broth to the pot. Stir well to combine all ingredients.
Simmer the Chili: Bring the mixture to a gentle simmer, then reduce heat to low. Let it cook for about 10 minutes, allowing flavors to meld together.
Blend the Chili: Remove about half of the chili from the pot and blend it with the softened cream cheese using a blender or immersion blender until smooth and creamy. Return the blended mixture to the pot and stir to combine.
Add Spinach and Lime Juice: Stir in the chopped fresh spinach and cook for an additional 2-3 minutes until the spinach has wilted. Then, add the fresh lime juice and stir well.
Adjust Seasoning: Taste the chili and adjust salt, pepper, or spices as needed.
Serve and Garnish: Ladle the chili into bowls. Top with optional sliced avocado, tortilla chips, and shredded cheese as desired. Serve immediately while hot.

Notes

Using fresh lime juice brightens the chili and balances the creaminess.
Softening the cream cheese before blending helps achieve a smooth texture.
You can substitute pulled chicken in salsa verde with shredded rotisserie chicken mixed with your favorite salsa verde.
For a spicier chili, add chopped jalapeño or chipotle powder.
Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
Freeze any extra chili in airtight containers for up to 3 months.