There’s something magical about a steaming bowl of chili on a cool evening—but when you switch out the beef and tomatoes for tender chicken and creamy white beans, you get a whole new kind of comfort. That’s where this Gordon Ramsay White Chicken Chili Recipe comes in. It’s hearty yet light, rich yet zesty, and absolutely perfect for busy weeknights when your family is craving something cozy but a little different.
I’ll be honest—when I first made this for my crew, I wasn’t sure how my three little taste-testers would react. Chili without red sauce? Turns out, they devoured it faster than I could say “pass the tortilla chips.” That’s the beauty of this dish—it feels familiar, but with a fresh twist that even picky eaters get behind.
Table of Contents
Why You’ll Love This Gordon Ramsay White Chicken Chili Recipe
- Quick & Easy: Ready in under 45 minutes.
- Family-Friendly: Mild enough for kids, with room to add extra spice for the grown-ups.
- Creamy & Comforting: Sour cream swirled in at the end makes it luxuriously smooth.
- Wholesome: Packed with lean protein, beans, and veggies that nourish without fuss.
If you’ve ever loved a good bowl of soup, like my broccoli cheddar soup with shells, this chili will feel like an instant classic at your table.
What Does Gordon Ramsay White Chicken Chili Taste Like?
Think of it as chili’s cozy cousin. Instead of smoky red heat, you get:
- The warmth of cumin and oregano
- A subtle kick from jalapeño and green chiles
- Creamy beans balanced with sweet corn
- Tender shredded chicken that soaks up all that flavor
It’s comfort food with a little spark, like a blanket fresh out of the dryer but sprinkled with just enough spice to keep things interesting.
Ingredients You’ll Need for Gordon Ramsay White Chicken Chili Recipe
The beauty of this Gordon Ramsay White Chicken Chili Recipe is that it uses simple, everyday pantry staples but transforms them into a creamy, flavor-packed dish your whole family will love. Before you start cooking, it helps to have everything prepped and ready to go—trust me, chopping that onion while your garlic is already sizzling can feel like a cooking show gone wrong.
Here’s what you’ll need:
- Chicken breasts (3 boneless, skinless): The star of the recipe! Tender, lean protein that shreds beautifully into the chili. You can swap for thighs if you like it juicier.
- Neutral oil (1 tbsp): Helps sauté the veggies without overpowering the flavor. Olive oil or avocado oil both work well.
- Yellow onion (1, chopped): Brings sweetness and depth to the base of the chili.
- Jalapeño (1, seeded and chopped): Adds a gentle kick of spice. If you like it hotter, keep the seeds in.
- Garlic (2 cloves, chopped): Because no chili recipe should ever be without garlic’s warm, aromatic flavor.
- Dried oregano (1 g): Adds earthy, herbal notes that balance the creaminess.
- Ground cumin (1 g): A must for chili! Smoky, toasty, and essential for that classic flavor.
- Low-sodium chicken broth (1.2 L): The base liquid that keeps the chili light yet flavorful.
- Canned green chiles (128 g): A staple in white chili, giving tangy, peppery flavor without too much heat.
- Kosher salt and black pepper: Simple seasonings that bring everything to life.
- Canned white beans (425 g, rinsed): Creamy and hearty, these beans are what make the chili rich and filling. Mashing a few is the trick to that silky texture.
- Frozen corn (225 g): Adds natural sweetness and pops of color.
- Sour cream (120 g): Stirred in at the end, it creates that luscious, velvety finish.
Optional Toppings (don’t skip these!):
- Avocado slices for creaminess
- Fresh cilantro for brightness
- Tortilla chips for crunch
- Shredded Monterey Jack cheese for melty goodness
👉 If you’re a fan of cozy, creamy dishes, you’ll also love my creamy potato hamburger soup. It’s another family favorite that uses simple pantry ingredients to deliver maximum comfort.
How to Make Gordon Ramsay White Chicken Chili Recipe
Making this Gordon Ramsay White Chicken Chili Recipe is much simpler than it looks, and honestly, once you’ve done it once, it’ll slide right into your weeknight rotation. Think of it as a gentle rhythm: sauté, simmer, shred, stir, and serve. Here’s the step-by-step breakdown:
Step 1: Sauté the Base
- Heat 1 tablespoon of neutral oil in a large, heavy-bottomed pot over medium heat.
- Add your chopped onion and jalapeño. Let them cook for about 8 minutes, stirring often, until the onion is soft and golden around the edges.
- This is your flavor foundation—take your time here. If the kitchen starts smelling irresistible, you’re on the right track.
Step 2: Add Garlic and Spices
- Stir in 2 chopped garlic cloves, 1 g dried oregano, and 1 g ground cumin.
- Cook for about 1 minute, just until fragrant. (Warning: this is the moment your family will wander into the kitchen asking, “What smells so good?”).
Step 3: Simmer with Chicken
- Nestle in 3 boneless, skinless chicken breasts.
- Pour in 1.2 liters of low-sodium chicken broth and add the 128 g canned green chiles.
- Season generously with kosher salt and black pepper.
- Bring to a simmer and let the chicken cook gently for about 10–12 minutes, until fully cooked.
Step 4: Shred the Chicken
- Carefully remove the chicken breasts from the pot and place them on a cutting board.
- Using two forks, shred the chicken into bite-sized pieces. (If you’ve got kids around, this is a fun step to let them help with—though maybe supervise so you don’t end up with “chicken confetti” all over the counter!).
Step 5: Add Beans and Create Creaminess
- Return to your pot and add 425 g canned white beans (rinsed).
- Let them simmer for about 10 minutes.
- Here’s the secret trick: use a potato masher or the back of a wooden spoon to smash about ¼ of the beans right in the pot. This thickens the chili without needing cream or flour.
Step 6: Bring It All Together
- Stir your shredded chicken back into the pot.
- Add 225 g frozen corn and simmer for 1 more minute.
- Remove from heat and stir in 120 g sour cream until the broth turns velvety and creamy.
Step 7: Rest and Serve
- Let the chili rest for 5–10 minutes before serving. This helps the flavors marry and the texture thicken slightly.
- Ladle into bowls and pile on the toppings: avocado slices, cilantro, tortilla chips, and shredded Monterey Jack cheese.
👉 Looking for another cozy one-pot dinner? Try my crockpot chili with ground beef and beans. It’s a hearty classic that complements this lighter white chicken version beautifully.
Tips and Tricks for Perfect White Chicken Chili
- Smash the beans: Don’t skip mashing a few—this is the secret to that creamy texture.
- Go gentle on reheating: Sour cream can split if you blast it in the microwave. Reheat low and slow on the stove.
- Adjust the spice: Want more kick? Leave in jalapeño seeds or add extra green chiles.
- Make it ahead: This chili tastes even better the next day as flavors mingle.
- Freezer-friendly: Skip the sour cream, freeze the chili, then stir it in fresh when reheating.
Storage for Gordon Ramsay White Chicken Chili Recipe
- Fridge: Keeps well in an airtight container for up to 4 days.
- Freezer: Freeze (without sour cream) for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove, stirring in sour cream right before serving.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Thighs give you even juicier bites.
Is this chili spicy?
It’s mild as written. You can adjust the heat with jalapeño seeds, hot sauce, or extra chiles.
Can I make this in the slow cooker?
Definitely. Cook on low for 6 hours, shred the chicken, then stir in corn and sour cream at the end.
Conclusion
This Gordon Ramsay White Chicken Chili Recipe is comfort food that fits right into family life—easy, wholesome, and bursting with flavor. Whether it’s a weeknight dinner or a weekend gathering, it’ll quickly become one of those “please make this again” meals.
If you try it, I’d love to hear how it went! Leave a comment, share your photos, or tag me on Instagram—I can’t wait to see your bowls of creamy, dreamy chili.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Gordon Ramsay White Chicken Chili Recipe: Quick & Creamy Classic
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Creamy, hearty, and full of flavor—this Gordon Ramsay White Chicken Chili delivers comfort with just the right kick of heat. A quick and satisfying dinner packed with chicken, white beans, and warm spices.
Ingredients
- 1 tbsp neutral oil
- 1 yellow onion, chopped
- 1 jalapeño, seeded and chopped
- 2 garlic cloves, chopped
- 1 g dried oregano
- 1 g ground cumin
- 3 boneless, skinless chicken breasts
- 1.2 L low-sodium chicken broth
- 128 g canned green chiles
- Kosher salt and black pepper, to taste
- 425 g canned white beans, rinsed
- 225 g frozen corn
- 120 g sour cream
- For topping: avocado, cilantro, tortilla chips, Monterey Jack cheese
Instructions
1. Heat oil over medium heat in a large pot. Add chopped onion and jalapeño. Cook for about 8 minutes until softened.
2. Add chopped garlic, oregano, and ground cumin. Stir for 1 minute until fragrant.
3. Add chicken breasts, chicken broth, canned green chiles, salt, and pepper. Simmer for 10–12 minutes or until chicken is cooked through.
4. Remove chicken from the pot and shred using two forks.
5. Add rinsed white beans to the pot and simmer for another 10 minutes.
6. Smash about 1/4 of the beans with a potato masher or wooden spoon to help thicken the chili.
7. Return shredded chicken to the pot and add frozen corn. Simmer for 1 more minute.
8. Remove from heat and stir in sour cream until fully incorporated.
9. Let the chili rest for 5–10 minutes to thicken naturally.
10. Serve hot with avocado, cilantro, tortilla chips, and shredded Monterey Jack cheese.
Notes
Smashing a portion of the beans gives the chili a naturally creamy texture without needing flour or cornstarch. Let the chili rest before serving to enhance the consistency. When reheating leftovers, use low heat and stir gently to prevent the sour cream from splitting.
