Classic White Chicken Chili Seasoning Mix

I used to think homemade seasoning mixes were one of those things that sounded nice but weren’t actually worth the effort. Why bother when you can just grab a packet at the store for a couple bucks?

Then I started reading the back of those packets. Lots of ingredients I couldn’t pronounce, way too much sodium, and honestly? They all tasted pretty similar. That’s when I decided to make my own white chicken chili seasoning mix, and I haven’t looked back since.

The best part is you probably already have most of these spices in your pantry. Mix them together once, and you’ve got enough seasoning to make this recipe plus extra to store for next time. It takes maybe five minutes to put together, and you know exactly what’s going into your dinner. No mystery ingredients, no weird additives—just real spices that make your white chicken chili taste homemade, because it is.

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What Kind of Chili Powder Should I Use?

This recipe calls for both red and green chili powder, and you’ve got some flexibility with what you choose. Red chili powder can range from mild to hot depending on the brand, so check the label if you’re sensitive to heat. Green chili powder has a slightly different flavor profile – it’s a bit more earthy and less smoky than red, but if you can’t find it at your local store, you can substitute with extra red chili powder or even add a pinch of dried cilantro for that green chili vibe. The cayenne pepper is really where you control the overall spice level, so start with the smaller amount and work your way up if you like things spicy.

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Options for Substitutions

This seasoning mix is pretty forgiving, so feel free to make these swaps based on what’s in your pantry:

• Green chili powder: If you can’t find green chili powder, just use an extra teaspoon of regular red chili powder. You’ll lose a bit of that green chili flavor, but the dish will still taste great.
• Xanthan gum: Xanthan gum is the preferred thickener here, but cornstarch works fine too. Just use 2 teaspoons of cornstarch mixed with a little cold water before adding it to your chili.
• Chicken breast or thighs: Either cut works well, though thighs stay more tender during cooking. You could also use a rotisserie chicken – just shred the meat and add it near the end of cooking.
• White beans: Great Northern beans are traditional, but cannellini, navy beans, or even chickpeas will work. Just stick with one 15-16 ounce can and keep the liquid.
• Cayenne pepper: This controls the heat level, so adjust it based on your preference. Start with ¼ teaspoon if you’re sensitive to spice, or bump it up to ½ teaspoon if you like things hot.
• Sugar: The sugar balances the spices, but you can use honey, maple syrup, or any sugar substitute that measures 1:1 with regular sugar.

Watch Out for These Mistakes While Cooking

The biggest mistake when making white chicken chili is adding the seasoning mix too early or cooking it on high heat the entire time, which can burn the spices and create a bitter taste – always add your spices after the chicken is cooked and reduce the heat to a simmer.

Another common error is draining your white beans and green chilies, as the liquid from these cans adds body and flavor to your chili, so keep that liquid in there.

If you’re using chicken breast instead of thighs, be extra careful not to overcook it during the initial sauté – once it’s no longer pink on the outside (around 5 minutes), it will finish cooking during the simmer time.

Finally, if your chili seems too thin after simmering, let it sit uncovered for an extra 5-10 minutes to thicken naturally, or mash a few of the beans against the side of the pot to release their starches.

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What to Serve With White Chicken Chili?

White chicken chili is hearty enough to stand on its own, but I love serving it with warm cornbread or tortilla chips for scooping. A dollop of sour cream, shredded cheese, diced avocado, and fresh cilantro make great toppings that let everyone customize their bowl. If you want to bulk it up into a bigger meal, serve it over rice or with quesadillas on the side. For a lighter option, a simple side salad with lime vinaigrette balances out the richness of the chili perfectly.

Storage Instructions

Store the Seasoning Mix: Keep your homemade white chicken chili seasoning in an airtight container or small mason jar in a cool, dry spot like your pantry. It’ll stay fresh and flavorful for up to 6 months, so you can whip up a batch of chili whenever the craving hits.

Store the Chili: Once your chili has cooled down, transfer it to an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better after a day or two, so it’s great for meal prep throughout the week.

Freeze: This chili freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze individual servings so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm up your chili on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it in a bowl, stirring every minute or so. Add a splash of chicken broth if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 65-75 g
• Fat: 21-27 g
• Carbohydrates: 70-80 g

Ingredients

For the seasoning mix:

• 2 tsp oregano (dried, for authentic flavor)
• 3 tsp cumin (freshly ground preferred)
• 1 tsp green chili powder
• 2 tsp onion powder
• 1 tsp red chili powder (adds mild heat)
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 tsp xanthan gum (thickens without flour)
• 1 tsp sugar (balances the spices)
• 1/2 tsp black pepper
• 1 tsp salt
• 1 tsp garlic powder

For the chilli:

• 16 oz canned white beans (drained and rinsed)
• black pepper to taste
• salt to taste
• 4 oz canned diced green chilies
• 1 tbsp olive oil (or any neutral oil like avocado)
• 1 lb boneless skinless chicken breast (cut into 1-inch chunks)
• 1 cup chicken broth (low-sodium recommended)

Step 1: Prepare the Seasoning Blend

• 2 tsp oregano
• 3 tsp cumin
• 1 tsp green chili powder
• 2 tsp onion powder
• 1 tsp red chili powder
• 1/4 tsp cayenne pepper
• 1/2 tsp xanthan gum
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 tsp salt
• 1 tsp garlic powder

In a small bowl, combine all the dried spices and seasonings together: oregano, cumin, green chili powder, onion powder, red chili powder, cayenne pepper, xanthan gum, sugar, black pepper, salt, and garlic powder.

Whisk thoroughly to distribute the xanthan gum evenly throughout the blend—this prevents clumping when the mixture hits the liquid later.

I find that grinding the cumin fresh right before mixing makes a noticeable difference in the depth of flavor, so if you have whole cumin seeds, take the extra minute to grind them.

Step 2: Prepare the Chicken and Beans

• 1 lb boneless skinless chicken breast
• 16 oz canned white beans

While the seasoning blend sits, cut the chicken breast into 1-inch chunks and drain and rinse the canned white beans under cold water.

Having everything prepped and ready before you start cooking ensures the process moves smoothly without scrambling for ingredients mid-way through.

Step 3: Sear the Chicken

• 1 tbsp olive oil
• 1 lb boneless skinless chicken breast

Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1-2 minutes.

Add the chicken chunks in a single layer and let them cook undisturbed for 2-3 minutes until they develop a light golden color on one side, then stir and continue cooking for another 3-4 minutes until the chicken is mostly opaque.

The chicken doesn’t need to be completely cooked through at this point—it will finish cooking in the simmering broth.

Step 4: Build the Chili Base

• 1 cup chicken broth
• seasoning blend from Step 1
• prepared white beans from Step 2
• 4 oz canned diced green chilies

Pour the chicken broth into the skillet with the seared chicken, then add the seasoning blend from Step 1, the prepared white beans from Step 2, and the canned diced green chilies (with their liquid).

Stir everything together thoroughly, making sure the spice mixture is fully incorporated and there are no lumps.

Bring the mixture to a boil over medium-high heat, stirring occasionally, about 3-4 minutes.

Step 5: Simmer and Finish

• black pepper to taste
• salt to taste

Once the mixture comes to a boil, reduce the heat to low and cover the skillet with a lid.

Simmer gently for 15 minutes, stirring occasionally, to allow the flavors to meld and the xanthan gum to fully thicken the broth.

The chicken will finish cooking through during this time, becoming tender, while the spices develop their full flavor.

Taste the chili and adjust the salt and black pepper to your preference before serving.

Classic White Chicken Chili Seasoning Mix

Delicious Classic White Chicken Chili Seasoning Mix recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 27 minutes mins

Servings 4 servings

Calories 875 kcal

Ingredients

  

For the seasoning mix:

• 2 tsp oregano (dried, for authentic flavor)
• 3 tsp cumin (freshly ground preferred)
• 1 tsp green chili powder
• 2 tsp onion powder
• 1 tsp red chili powder (adds mild heat)
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 tsp xanthan gum (thickens without flour)
• 1 tsp sugar (balances the spices)
• 1/2 tsp black pepper
• 1 tsp salt
• 1 tsp garlic powder

For the chilli:

• 16 oz canned white beans (drained and rinsed)
• black pepper to taste
• salt to taste
• 4 oz canned diced green chilies
• 1 tbsp olive oil (or any neutral oil like avocado)
• 1 lb boneless skinless chicken breast (cut into 1-inch chunks)
• 1 cup chicken broth (low-sodium recommended)

Instructions

 

• In a small bowl, combine all the dried spices and seasonings together: oregano, cumin, green chili powder, onion powder, red chili powder, cayenne pepper, xanthan gum, sugar, black pepper, salt, and garlic powder. Whisk thoroughly to distribute the xanthan gum evenly throughout the blend—this prevents clumping when the mixture hits the liquid later. I find that grinding the cumin fresh right before mixing makes a noticeable difference in the depth of flavor, so if you have whole cumin seeds, take the extra minute to grind them.
• While the seasoning blend sits, cut the chicken breast into 1-inch chunks and drain and rinse the canned white beans under cold water. Having everything prepped and ready before you start cooking ensures the process moves smoothly without scrambling for ingredients mid-way through.
• Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1-2 minutes. Add the chicken chunks in a single layer and let them cook undisturbed for 2-3 minutes until they develop a light golden color on one side, then stir and continue cooking for another 3-4 minutes until the chicken is mostly opaque. The chicken doesn't need to be completely cooked through at this point—it will finish cooking in the simmering broth.
• Pour the chicken broth into the skillet with the seared chicken, then add the seasoning blend from Step 1, the prepared white beans from Step 2, and the canned diced green chilies (with their liquid). Stir everything together thoroughly, making sure the spice mixture is fully incorporated and there are no lumps. Bring the mixture to a boil over medium-high heat, stirring occasionally, about 3-4 minutes.
• Once the mixture comes to a boil, reduce the heat to low and cover the skillet with a lid. Simmer gently for 15 minutes, stirring occasionally, to allow the flavors to meld and the xanthan gum to fully thicken the broth. The chicken will finish cooking through during this time, becoming tender, while the spices develop their full flavor. Taste the chili and adjust the salt and black pepper to your preference before serving.