Panera Bread White Chicken Chili Recipe

This Panera Bread White Chicken Chili is a creamy and hearty recipe, which calls for tender shredded chicken and mild white beans. It’s the ultimate comfort food, ready in about 35 minutes.

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Panera Bread White Chicken Chili Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
• 1 can (4 oz) mild green chilies, undrained
• 3 cups chicken broth (low sodium preferred)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp coriander
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 3 cups cooked chicken breast, shredded (rotisserie works best)
• ½ cup heavy cream (or half-and-half)
• 1 tbsp lime juice (freshly squeezed)
• Fresh cilantro, chopped (for garnish)

How To Make Panera Bread White Chicken Chili

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and soft. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Build the base: Add the chicken broth, undrained green chilies, cumin, oregano, coriander, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
3. Simmer the chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 10–15 minutes to allow the flavors to meld together.
4. Thicken and add protein: Remove the pot from the heat briefly. Take about 1 cup of the beans and mash them with a fork (or use an immersion blender lightly in the pot) to create a natural thickener. Add the mashed beans, whole beans, and shredded chicken to the pot.
5. Finish the dish: Stir in the heavy cream and return the pot to low heat. Simmer for another 5–10 minutes until the chicken is heated through and the chili has thickened to your liking.
6. Add brightness: Just before serving, stir in the fresh lime juice. Taste and adjust salt and pepper if needed. Ladle into bowls and top with fresh cilantro.

Recipe Tips

• How to thicken without cream: If you want a thicker chili without adding extra dairy, mash half of the beans before adding them to the pot. The starch from the beans releases into the broth, creating a naturally creamy texture.
• Using rotisserie chicken: To save time and mimic the tender texture of Panera’s chicken, use a store-bought rotisserie chicken. Shred the breast meat and add it towards the end just to warm through so it doesn’t dry out.
• How to adjust the heat: Panera’s version is quite mild. If you prefer a spicy kick, add a diced jalapeño with the onions or increase the amount of cayenne pepper to ½ teaspoon.
• Dairy-free option: You can substitute the heavy cream with coconut milk (full fat) or a dairy-free barista oat milk for a similar creamy consistency without the lactose.

What To Serve With Panera Bread White Chicken Chili

This chili is a meal in itself, but it pairs perfectly with crunchy sides.

• Cornbread: Sweet cornbread balances the savory chili.
• Tortilla Chips: For dipping or crushing on top.
• Avocado Slices: Adds creaminess and cooling fat.
• Sour Cream: A classic dollop to finish the bowl.

How To Store Panera Bread White Chicken Chili

• Refrigerate: Let the chili cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: This chili freezes very well. Store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

Panera Bread White Chicken Chili Nutrition Facts

• Calories: 320kcal
• Protein: 28g
• Carbohydrates: 22g
• Fat: 12g
• Saturates: 5g
• Sugar: 2g
• Salt: 1.1g

Nutrition information is estimated per serving (based on 6 servings) and may vary based on ingredients and cooking methods used.

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