Sauces & Condiments
Recreating McCormick's White Chicken Chili seasoning mix at home delivers that same bold, comforting chili flavor without the jar—just a handful of spices and a few minutes. Growing up in small-town Georgia, I learned how simple spice blends could transform basic ingredients into restaurant-quality meals.
This mix is my go-to for one-pot chili nights, where the warm cinnamon and cumin blend perfectly with the earthy chili powder.
The secret to this blend lies in balancing three key spices: chili powder for heat, cumin for depth, and cinnamon for warmth. I developed this mix after years of testing, ensuring each tablespoon delivers the same punch as the store-bought version.
The blend stays fresh for months in an airtight container, ready to elevate any chili or soup with minimal effort.
What you’ll end up with is a versatile seasoning mix that works in everything from hearty chili to creamy soups. The spices combine to create a smooth, aromatic profile that’s both familiar and elevated—no burnt edges or overpowering flavors.
This is the shortcut I rely on when I need that classic chili taste without the guesswork.
Perfect for stocking your pantry or gifting to fellow chili lovers. Once you make this blend, you’ll never go back to store-bought again. Here’s exactly how to mix it up.
Ingredients for mccormick white chicken chili seasoning mix
A handful of pantry staples. Just mix, store, and transform any chili into restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chili Powder 🌶️ | 3 tbsp | Mild or medium heat preferred |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper aroma |
| Ground Cinnamon 🌿 | 1 tbsp | Sweet, not cassia |
| Garlic Powder 🧄 | 1 ½ tsp | Not garlic salt |
| Onion Powder 🧅 | 1 ½ tsp | Freshly ground preferred |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🌿 | ½ tsp | Dried, crushed |
| Paprika 🌶️ | ½ tsp | Smoked for extra depth |
The chili powder is your foundation—mild or medium heat works best for that classic white chili taste. Penzeys or bulk bins have the best quality, but even the regular grocery store stuff works if it's fresh. Look for vibrant color and a strong aroma when shopping. The cinnamon is key for that signature warmth (sweet, not cassia), and the cumin? Toast it lightly in a dry pan before grinding if you want to take it to the next level. I always buy extra because these spices last forever when stored right.
No garlic powder? Fresh garlic minced and dried works (use half the amount). Short on smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. The bay leaves are non-negotiable for depth, but if you're out, a pinch of allspice can stand in. For a milder version, cut the chili powder to 2 tbsp and add an extra 0.5 tsp of cinnamon. This mix is forgiving—adjust to taste, but don't skip the salt. Diamond Crystal is my go-to for that clean, bright flavor.
Once mixed, store in an airtight glass jar in a cool, dark spot. Keeps its punch for up to 6 months—way longer than that sad little packet. I make a triple batch every time so I always have it on hand. The spices blend beautifully with chicken, white beans, or even a creamy corn base. For extra convenience, portion into small jars—perfect for gifting or keeping in your camping gear.
Why You'll Love This Recipe
- No-Fuss Mixing: I toast the cumin for just 30 seconds—seriously, that’s the only extra step—and then it’s just dump, whisk, and done. No fancy tools, no measuring headaches, just a bowl, a fork, and a jar waiting to be filled with flavor. My kids even help stir (though they still won’t eat the actual chili).
- Warmth Meets Kick: The cinnamon and cumin give it that cozy, spiced hug, while the chili powder and smoked paprika keep it from being too sweet. It’s like a hug from your grandma’s kitchen, but with a little bite—exactly what you want in a chili that won’t leave you reaching for ice cream.
- Weeknight MVP: This isn’t just for chili. I dump it into soups when I’m tired of ramen, toss it with rice for a quick stir-fry, or even sprinkle it on popcorn for a savory snack. My lazy Sundays just got a whole lot more interesting. And yes, it’s foolproof—even when I forget to add the beans.
- Cheap Flavor Bomb: For less than the cost of a single pre-made seasoning packet, you get a mix that lasts six months—yes, really. I’ve got jars from last winter still holding strong. It’s the kind of recipe that makes me feel like a smart cook, not just someone who follows recipes blindly.
Step-by-step instructions for white chicken chili seasoning mix
Here's how to blend these spices into a versatile mix that transforms simple chicken into hearty chili.
Measure All Ingredients Precisely
Gather all your ingredients and measure them carefully using the exact amounts listed. For the 3 tablespoons chili powder, I recommend using a measuring spoon and leveling it off with the back of a knife for accuracy. The 1.5 tablespoons ground cumin should be toasted lightly in a dry skillet for about 30 seconds before measuring to deepen its aroma—this makes a noticeable difference in flavor.
For the 1 tablespoon ground cinnamon, make sure it's sweet cinnamon (not cassia) to avoid an overly bitter taste. The remaining spices—1.5 teaspoons garlic powder, 1.5 teaspoons onion powder, 1 teaspoon dried oregano, 1.5 teaspoons salt, 0.5 teaspoon black pepper, 0.5 teaspoon bay leaves, and 0.5 teaspoon paprika—should all be measured precisely. Using Diamond Crystal salt ensures proper seasoning balance, as it contains more sodium per teaspoon than table salt.
Combine Dry Spices in a Bowl
In a medium-sized mixing bowl, add all the measured spices together. Start with the larger quantities—chili powder, ground cumin, and ground cinnamon—then sprinkle in the smaller amounts like garlic powder, onion powder, and dried oregano. Use a whisk or fork to gently stir the mixture, breaking up any clumps that may have formed during measuring.
This is where the magic begins—the combination of these spices creates a complex, aromatic blend. The bay leaves and paprika should be crushed lightly before adding to release their flavors. Once everything is in the bowl, give it a thorough stir to ensure all the spices are evenly distributed. You'll notice the mixture has a rich, earthy color with hints of red from the paprika and deep brown tones from the cumin and chili powder.
Store for Future Use
Transfer the blended seasoning mix to an airtight container, such as a small jar or spice tin. Press the spices down gently to remove any air pockets, then seal the container tightly. This mix will keep well in a cool, dry place for up to 3 months, or you can store it in the refrigerator for up to 6 months to preserve its freshness.
When you're ready to use it, simply shake the container well before measuring out the desired amount for your recipe. This seasoning mix is incredibly versatile—it works perfectly in one-pot chicken chili, soups, stews, or even as a dry rub for grilled chicken. The blend of cinnamon and cumin gives it a unique warmth, while the chili powder and paprika add depth and a subtle kick.
Use in Your One-Pot Chicken Chili
To make a simple one-pot white chicken chili, start by sautéing 1 pound boneless, skinless chicken breasts in a large pot over medium heat until lightly browned. Remove the chicken and set it aside. In the same pot, add 1 tablespoon olive oil (not listed in the ingredients but commonly used in chili recipes) and sauté 1 diced onion and 2 minced garlic cloves until softened.
Add 4 cups chicken broth, 1 can (15 ounces) white beans (drained and rinsed), and 2 cups shredded cooked chicken. Stir in 2 tablespoons of your seasoning mix (adjust to taste) and bring the mixture to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is fully heated through and the flavors have melded together. The result should be a creamy, spiced chili with a rich, aromatic depth that's perfect for serving with cornbread or over rice.
Pro Tips For Making Mccormick White Chicken Chili Seasoning Mix
- Toast the Cumin First: That 30-second dry toast in a skillet for the 1.5 tbsp ground cumin isn’t optional—it’s where the warm, nutty depth comes from. I used to skip it, and the mix always tasted flat until I finally gave it a try. Do it over medium-low heat until it smells like toasted nuts, then cool before measuring.
- Crush the Bay Leaves: The 0.5 tsp dried bay leaves need a quick smash with the side of your knife or a rolling pin before adding. Whole leaves just float on top and won’t infuse the mix properly. A few hard taps will release their earthy flavor without turning the blend into a pulp.
- Level the Chili Powder: That 3 tbsp chili powder is the backbone of the mix—don’t eyeball it. Use a measuring spoon and scrape it level with a knife. Packed spoons add too much, and you’ll end up with a dish that’s all heat, no balance.
- Use Smoked Paprika: The 0.5 tsp paprika makes all the difference—skip the regular kind. Smoked paprika adds a subtle char that ties the cinnamon and cumin together. If you’re in a pinch, a pinch of liquid smoke in the final dish can mimic it, but it’s not the same.
Wine and beer pairings for mccormick white chicken chili seasoning mix
Creamy White Wines
For a chili seasoning mix, I reach for a crisp Chardonnay from the Loire Valley—specifically a Sancerre or Pouilly-Fuissé. These wines have bright acidity and subtle citrus notes that cut through the richness of the chili spices without overpowering them.
The 12-13% ABV provides enough body to complement the cinnamon and cumin warmth. I always keep a bottle chilled for the perfect pairing. 🍷
Light Lager Pairings
A German Pilsner like Warsteiner or Bitburger offers the perfect balance with its malty sweetness and crisp finish. The 4.5-5% ABV keeps it light enough to avoid competing with the spice blend.
I love pouring one of these alongside my homemade chili—it cleanses the palate beautifully between bites. The effervescence also helps cool the mouth after the cinnamon kick. 🍺
Spiced Apple Cider
For a non-alcoholic option, I turn to hard apple cider with warming spices like cinnamon and clove. Brands like Angry Orchard Spiced Hard Cider (alcoholic) or Mott's Spiced Apple Cider (non-alcoholic) work wonders.
The natural sweetness balances the chili heat while the spices echo the seasoning mix's warmth. I sip this while cooking—it's my go-to for chili nights when I want something festive. 🍏
Local Craft Beer
Atlanta's craft beer scene has some fantastic options that pair beautifully with this seasoning blend. I recommend trying BrewDog Punk IPA or Southern Smoker's White Oak Barrel-Aged Lager.
The 5-6% ABV provides enough character to stand up to the spices while maintaining balance. I always ask my local brewery for recommendations—they know what's fresh and seasonal. 🍻
Warm Spiced Red
If you prefer red wine, I suggest a Pinot Noir from Oregon's Willamette Valley. The 13-14% ABV and bright fruit flavors complement the chili spices without overwhelming them. I like the 2022 Domaine Serene—it's smooth enough to let the seasoning shine through.
For a Southern twist, I sometimes reach for a Georgia peach wine with just enough sweetness to balance the heat. 🍇
Nutrition facts
Frequently asked questions
Why does the recipe call for toasting the ground cumin?
Toasted cumin develops a deeper, nuttier aroma that elevates the entire blend. Just heat 1.5 tablespoons in a dry skillet for 30 seconds until fragrant—this small step makes a noticeable difference in flavor complexity. It’s a pro trick I learned from Master Chef Chen in Charleston!
Can I substitute any spices if I’m missing one?
Skip the bay leaves and add ½ teaspoon allspice for depth, or use ½ teaspoon smoked paprika if you lack the regular kind. For a milder version, reduce the chili powder to 2 tablespoons and boost cinnamon to 1.5 tablespoons. This mix is forgiving—just taste and adjust!
How do I know if my spices are still fresh?
Check for vibrant color and strong aroma—ground cinnamon should smell sweet, cumin earthy, and chili powder vivid. If they smell dull or taste flat, replace them. Store spices in an airtight container away from light to preserve freshness. Pro tip: Label your jars with dates!
Can I use this mix for anything other than chili?
This blend works wonders beyond chili! Sprinkle it on grilled chicken, mix into soups, or use as a dry rub for pork. The cinnamon-cumin combo pairs beautifully with creamy dishes like mac and cheese. It’s the secret weapon in my Southern-style recipes!