This McCormick White Chicken Chili copycat recipe delivers the same creamy, cumin-kissed comfort you remember from the jar—but with restaurant-quality depth and texture.
Growing up in small-town Georgia, I learned that the best chili balances hearty ingredients with subtle spices, and this version stays true to that tradition while adding professional techniques for smoother, richer results.
The secret lies in slow-cooked chicken and a blend of white beans that create that signature velvety consistency without heavy cream.
What sets this copycat apart is the precise spice balance—just enough cumin and chili powder to warm the palate without overpowering, with a touch of cream cheese for that signature creamy finish.
Unlike jarred versions, this recipe builds flavor layer by layer, starting with a deep, aromatic base of onions and garlic before adding the chicken and beans. The result is a chili that’s smooth yet substantial, with tender chicken and perfectly cooked beans in every bite.
By the time you’re done, you’ll have a pot of chili that’s creamy, comforting, and packed with flavor—ready to serve with cornbread or crusty rolls for the full experience. The method is straightforward but delivers professional results, with no shortcuts that compromise on taste.
Whether you’re feeding a family or meal prepping for the week, this recipe ensures every spoonful delivers that familiar, satisfying warmth.
For those who prefer a chunkier texture, simply reduce the blending time slightly, or keep it smooth for that classic creamy consistency. Garnish with sour cream, shredded cheese, or green onions for extra freshness. Let’s make this chili that rivals the original—without the jar.
Ingredients for mccormick white chicken chili copycat
Sixteen ingredients blend to recreate McCormick’s signature creamy white chili texture and flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Cut into 1-inch cubes for even cooking |
| White Kidney Beans 🌾 | 1 ½ cups | Drained and rinsed canned beans |
| Great Northern Beans 🌾 | 1 cup | Drained and rinsed canned beans |
| Yellow Onion 🧅 | 1 ½ cups | Finely diced for aromatic base |
| Garlic Cloves 🧄 | 6 cloves | Minced for deep flavor development |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred for balance |
| Cream Cheese 🧈 | 8 oz | Full-fat for authentic creaminess |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for enhanced aroma |
| Chili Powder 🌶️ | 1 ½ tbsp | Mild variety for balanced heat |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for brightness |
| Tomato Paste 🍅 | 2 tbsp | For subtle depth of flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish (optional) |
The chicken breast is key—boneless and skinless ensures tender results after slow cooking. Costco or local butchers often carry pre-cut cubes, saving prep time. For beans, Great Northern and white kidney together create that signature velvety texture. Avoid pre-cooked beans—they break down too much. The onion should be finely diced for even distribution, and garlic cloves should be minced, not pressed, for maximum flavor. Penzeys Spices or bulk bins at natural grocery stores offer the freshest cumin and chili powder, which are essential for that authentic warmth without overpowering.
No chicken broth? Low-sodium beef broth works, but reduce salt later. Substitute canned white beans with no added salt to avoid flavor imbalance. For creaminess without cream cheese, Greek yogurt or sour cream adds tanginess but may alter texture slightly. The tomato paste can be omitted if you prefer a cleaner flavor, but it adds subtle depth. Trader Joe’s carries excellent tomato paste in convenient squeeze tubes, perfect for this recipe. For extra heat, add a pinch of cayenne or diced jalapeños, but omit if you prefer the original mild profile. The lemon juice brightens the dish—freshly squeezed is ideal, but bottled works in a pinch.
This chili reheats beautifully—best the next day as flavors meld. Store in an airtight container for 5 days in the fridge or 3 months frozen. For meal prep, portion into individual containers with a layer of sour cream on top to prevent a skin from forming. The cream cheese can be substituted with cream of chicken soup for a lighter version, though texture will differ. Garnish with cilantro and green onions just before serving to preserve freshness.
Why You’ll Love This Recipe
- One-Pot Magic: I swear by this recipe—just chop the onion, mince the garlic, toss in the chicken and beans, and let the spices do the work. No extra pots, no fuss, and that creamy, garlicky broth builds itself while you stir.
- Garlic Bomb Flavor: That McCormick blend? Chef’s kiss. The roasted garlic aroma alone makes my kitchen smell like a cozy diner, and the white beans turn tender enough to melt. Honestly, I’ve made chili before, but this one actually tastes like it was simmered for hours—not just 30 minutes.
- Lunchbox Hero: Between us, this is my secret weapon for meal prep. The chicken shreds perfectly, the beans hold their shape, and it reheats like a dream. Pack it in jars for work or school—no sad, soggy leftovers here.
- Budget-Friendly Powerhouse: Chicken breast and dried beans keep costs low, but the flavor? Ridiculously rich. I’ve fed four people for under $10, and they always ask for seconds. (Yes, even on a Tuesday night.)
Step-by-step instructions for creamy white chicken chili
This copycat recipe delivers restaurant-quality comfort with a velvety texture and balanced spices.
Sear the Chicken and Sauté Aromatics
Cut the 2.5 lb boneless, skinless chicken breast into 1-inch cubes for even cooking. Heat a large Dutch oven or heavy pot over medium-high heat and add the chicken in a single layer. Let it sear undisturbed for 3-4 minutes until golden brown on all sides. This creates a deep flavor foundation.
Remove the chicken and set aside. In the same pot, add 1.5 cups finely diced yellow onion and cook for 4-5 minutes until softened. Add 6 cloves minced garlic cloves and stir for 30 seconds until fragrant. Here’s where the cumin comes into play – add 1.5 tbsp ground cumin and 1.5 tbsp chili powder, stirring constantly for 1 minute to toast the spices and release their aroma.
Build the Chili Base
Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. Pour in 4 cups chicken broth and scrape up any browned bits from the bottom of the pot. Return the seared chicken to the pot and bring everything to a gentle boil. Reduce heat to medium-low and add 1.5 cups drained white kidney beans and 1 cup drained great northern beans. Stir in 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried oregano. Simmer uncovered for 20 minutes, stirring occasionally.
Here’s the thing – the beans should be tender but not mushy. If you notice the chicken is fully cooked before the beans are tender, remove the chicken and set it aside temporarily. The beans need 15-20 minutes of simmering to soften properly while absorbing all those wonderful flavors.
Add Cream Cheese and Finish
Reduce heat to low and stir in the 8 oz cream cheese in small pieces, allowing it to melt gradually. This is where the chili transforms from hearty to creamy. Add 1 tbsp lemon juice and stir until fully incorporated. The mixture should thicken noticeably – if it’s too thick, add ¼ cup water to reach your desired consistency.
Return the chicken to the pot (if you removed it earlier) and simmer for an additional 10 minutes to let all the flavors meld together. Taste and adjust seasoning – you might need a touch more salt or chili powder to balance the flavors. The chili should be rich, creamy, and have a subtle tang from the lemon juice that brightens the dish.
Rest and Serve
Remove the pot from heat and let the chili rest for 5 minutes. This brief resting period allows the cream cheese to fully emulsify and the flavors to settle. Ladle the chili into bowls and garnish with 0.25 cup chopped fresh cilantro if desired. The chili should be thick enough to coat the back of a spoon but still spoonable.
Serve immediately with your choice of toppings – shredded cheese, sour cream, or crushed tortilla chips all work well. This copycat recipe delivers that perfect balance of creamy texture, tender chicken, and just the right amount of spice that makes it so comforting. The cream cheese creates that signature velvety mouthfeel that makes this chili stand out from traditional recipes.
Pro Tips For Making Mccormick White Chicken Chili Copycat
- Braise, Don’t Boil: Chicken breast turns to rubber if you simmer it gently—this chili needs a real cook. Once the chicken hits the pot, keep heat at a low simmer (tiny bubbles, maybe 170°F/77°C) and let it stew for 45-60 minutes. I used to rush it, and the chicken would shred like wet paper. Patience here makes the difference between fork-tender and sad.
- Soak Beans Overnight: Dry beans are the chili’s backbone, but skipping the soak makes them tough. Toss white kidney and Great Northern beans in a bowl, cover with cold water, and let them sit at least 8 hours—or overnight if you’re like me and forget to start dinner early. Drain before cooking, and they’ll break down smoothly without that chalky aftertaste.
- Sear Onions First: Raw onion in chili tastes like a sad salad. Sauté the yellow onion in oil until it’s deep golden, almost caramelized—about 8-10 minutes on medium heat. The Maillard reaction here builds flavor that no amount of spices can replace. (Yes, even if you’re impatient like me.)
- Shred Chicken Twice: The first shred after cooking? That’s just the start. Let the chicken cool for 10 minutes, then shred it again with two forks—this time against the grain. The second pass guarantees tender, bite-sized pieces that melt in your mouth. I learned this the hard way when my first batch had chewy chunks hiding in every spoonful.
Storing and reheating this mccormick white chicken chili copycat
Refrigerator Storage
This chili tastes even better the next day, so I always make extra portions. Store it in an airtight glass container (I prefer Pyrex) with a tight-sealing lid, and keep it refrigerated at 40°F or below for up to 5 days.
The cream cheese helps create a natural seal that prevents a skin from forming, but I still add a splash of water or broth if it looks too thick after reheating. 💫
Freezer-Friendly Tips
For longer storage, portion the chili into quart-sized freezer bags—leave 1 inch of headspace to prevent expansion cracks. Seal tightly, label with the date, and freeze for up to 3 months.
When ready to use, thaw overnight in the fridge or reheat directly from frozen (see stovetop method below). The cream cheese may separate slightly, but it blends back smoothly with gentle stirring.
Stovetop Reheating
My preferred method is stovetop reheating because it preserves the creamy texture. Transfer chili to a heavy-bottomed pot (I use my Lodge cast iron) and heat over medium-low for 10-12 minutes, stirring occasionally.
Add 2-3 tablespoons of water or broth if it thickens too much. Avoid high heat—it can cause the cream cheese to separate or the chicken to dry out. 🔥
Microwave Shortcut
For quick reheating, use a microwave-safe bowl and cover loosely with a microwave-safe lid or damp paper towel. Heat on 50% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F internal temperature.
The low power prevents the cream cheese from breaking, and stirring helps redistribute heat evenly. This method works best for single servings.
Garnish Before Serving
Always add fresh toppings after reheating—cilantro, sour cream, or shredded cheese brighten the dish and make it feel restaurant-fresh. If storing leftovers, keep toppings separate until serving to maintain crispness.
For meal prep, I store garnishes in small containers on top of the chili in the fridge, so they stay fresh and ready to add when reheated. ✨
Reviving Dried-Out Chili
If your chili seems too thick after storage, don’t panic. Simply stir in 2-3 tablespoons of warm water, broth, or even milk to restore creaminess. For extra richness, add a small piece of cream cheese while reheating—it’ll melt right in.
I’ve even used a splash of lemon juice to perk up flavors if the chili tastes flat after freezing. A little acidity goes a long way! 💡
Nutrition facts
Frequently asked questions
Why does this copycat recipe use cream cheese instead of heavy cream?
The cream cheese creates that signature velvety texture without making the chili too rich or heavy. It melts smoothly into the broth while adding subtle tanginess that balances the spices. Unlike heavy cream, it won’t separate when reheated properly, making it perfect for this creamy white chili.
Can I make this recipe in a slow cooker?
Sear the chicken and sauté the aromatics first, then transfer everything to a 6-quart slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream cheese and lemon juice during the last 30 minutes to prevent curdling. The slow cooker method actually enhances the creaminess by allowing flavors to meld gently.
What’s the best way to adjust the spice level?
For milder heat, reduce the chili powder to 1 teaspoon and omit cayenne. For extra kick, add ½ teaspoon cayenne or 1-2 diced jalapeños with the beans. Taste as you go – the lemon juice helps balance any added heat. Remember, spices build in flavor, so you can always adjust at the end.
Can I substitute ground turkey for chicken?
Yes, but use 1.5 pounds of lean ground turkey instead of cubed chicken. Brown the turkey thoroughly first to develop flavor, then proceed with the recipe. The texture will be slightly different (more ground meat consistency), but it works well. For extra moisture, add ¼ cup chicken broth when simmering.
How do I fix lumpy cream cheese in my chili?
Use an immersion blender to blend the chili until smooth, or transfer half to a blender and pulse until creamy, then stir back in. For stubborn lumps, heat the chili gently while stirring constantly until fully melted. Adding a splash of warm broth helps emulsify the cream cheese more evenly.
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