Gordon Ramsay White Chicken Chili is my ultimate comfort bowl when I crave something hearty but a bit different from the usual beef chili. Years ago, I thought “white chili” was just a bland cousin — until I watched Gordon whip up a spicy, velvety version on TV. Of course, I made it at home, messed it up the first time (sour cream explosion, don’t ask), but after a few tweaks, I nailed it: juicy shredded chicken, creamy beans, green chilies, and just enough heat to keep everyone coming back for seconds. Now, my family begs for it on every cold night.
Why Gordon Ramsay White Chicken Chili Works & Where Most Go Wrong
- Layered flavors: Gordon builds depth with sautéed aromatics and spices — no blandness here.
- Shredded chicken, not chunks: Keeps it tender and silky in the broth.
- Balance of creaminess and heat: Too much dairy kills the kick — too much spice overwhelms the cream.
- Overcooking beans: Biggest mistake. Mushy beans turn it into paste. Always add them last.
- Skimping on garnishes: Fresh lime, cilantro, and a sprinkle of cheese lift it to restaurant-level.
What Gordon Ramsay Says About White Chicken Chili
Gordon’s version is all about balance: rich but not heavy, spicy but not blow-your-head-off hot. He sautés aromatics deeply, layers in spices, and finishes with a swirl of cream or sour cream for that luscious texture — no shortcuts on building flavor.
How I Make Gordon Ramsay White Chicken Chili My Way
I stick to Gordon’s base but I punch it up with a splash of lime juice and a handful of fresh corn for sweetness. I also shred rotisserie chicken when I’m short on time — faster and still loaded with flavor. If you like this, don’t miss my Gordon Ramsay Soups Collection — I promise, comfort in every spoon.
Ingredients For Gordon Ramsay White Chicken Chili (with my notes)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced — or leave seeds for extra heat.
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 4 cups chicken stock
- 2 cans (15 oz) white beans, drained and rinsed
- 2 cups cooked chicken, shredded — rotisserie works great.
- 1 cup frozen or fresh sweet corn — my twist.
- 1 small can (4 oz) diced green chilies
- ½ cup sour cream
- ¼ cup heavy cream — optional, for extra richness.
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro, shredded cheese, lime wedges for garnish
How To Make Gordon Ramsay White Chicken Chili Step By Step
1️⃣ Sauté aromatics — In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes.
2️⃣ Add garlic and jalapeño — Stir in minced garlic and diced jalapeño, cook for another minute until fragrant.
3️⃣ Spice it up — Sprinkle in cumin, oregano, and smoked paprika. Stir for 30 seconds to toast the spices.
4️⃣ Pour in stock & simmer — Add chicken stock and bring to a gentle boil. Lower heat and let simmer for 10 minutes so flavors meld.
5️⃣ Add beans, chilies & chicken — Stir in drained beans, diced green chilies, shredded chicken, and corn. Simmer another 10 minutes.
6️⃣ Finish with creaminess — Reduce heat to low. Stir in sour cream, heavy cream (if using), and lime juice. Taste and adjust salt and pepper.
7️⃣ Serve & garnish — Ladle into bowls and top with fresh cilantro, shredded cheese, and lime wedges. Heaven.
Gordon Ramsay White Chicken Chili
Rate this RecipeIngredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Add minced garlic and jalapeño. Cook for 1 minute until fragrant.
- Stir in cumin, oregano, and smoked paprika. Toast spices for 30 seconds.
- Pour in chicken stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Add drained white beans, diced green chilies, shredded chicken, and sweet corn. Simmer 10 more minutes.
- Lower heat. Stir in sour cream, heavy cream (if using), and lime juice. Season to taste.
- Serve hot topped with fresh cilantro, shredded cheese, and lime wedges.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
My rookie error? Dumped the sour cream in while boiling — instant curdle city. Now I always lower the heat first. I also once used raw chicken chunks instead of pre-cooked; they stayed rubbery while the beans overcooked. Lesson learned: shred cooked chicken at the end, always.
Pro Tips That Change The Game For Gordon Ramsay White Chicken Chili
- Smash some beans: It naturally thickens the chili — Gordon’s trick for a rich, spoon-coating texture.
- Poach, don’t boil: Keep chicken juicy by simmering gently, never at a rolling boil.
- Add sour cream off the heat: Prevents curdling and keeps it silky.
- Rest before serving: Let it stand for 5–10 minutes; it thickens and the flavors marry.
- Taste at every stage: Salt and spice levels shift as dairy goes in — adjust at the end.
Variations That Actually Hold Up For Gordon Ramsay White Chicken Chili
- Swap thighs for breasts: More forgiving and extra juicy.
- Make it spicier: Add an extra jalapeño or diced serrano.
- Slow cooker version: Sauté aromatics first, cook on low 4–6 hours, add sour cream last.
- Dairy-free: Use coconut cream instead of sour cream for a twist.
How To Store & Use Leftover Gordon Ramsay White Chicken Chili
Cool completely, then store in an airtight container up to 3 days in the fridge or freeze up to 3 months. Reheat gently on the stove, adding a splash of stock if needed. Leftovers are amazing spooned over baked potatoes or loaded onto nachos.
FAQs
Q: Can I use rotisserie chicken?
A: Absolutely — just shred and add at the end to warm through.
Q: Why is Gordon Ramsay White Chicken Chili so creamy?
A: Smashed beans and sour cream stirred off the heat — no heavy cream needed (though I sneak some in!).
Q: What kind of beans should I use?
A: Cannellini or Great Northern beans are best — tender and creamy.
Q: Can I make it in a slow cooker?
A: Yes! Sauté aromatics first, then cook on low 4–6 hours. Stir in sour cream just before serving.
Q: How spicy is it?
A: Mild to medium — adjust jalapeño and green chilies to your taste.
From My Kitchen To Yours
This Gordon Ramsay White Chicken Chili is pure winter comfort — and a guaranteed crowd-pleaser in my house. Make it once, and you’ll crave it every chilly night!
