Homemade White Chicken Chili Seasoning Mix (McCormick Copycat)

If you’ve ever gone looking for that little McCormick white chicken chili packet only to find an empty shelf — or you’d just rather skip the anti-caking agents, added MSG, and mystery “natural flavors” — this homemade white chicken chili seasoning mix is about to earn permanent space in your pantry. It comes together in five minutes with spices you almost certainly already have, it tastes just like the store-bought version, and one batch equals exactly one packet, so you can drop it straight into your favorite recipe.

This is the kind of from-scratch blend I love keeping in a labeled jar: warm, smoky, mildly spiced, and ready whenever a craving for creamy white chicken chili hits. Below you’ll find the exact blend, why each spice matters, how to scale it into a big-batch jar, mild and spicy variations, and how to turn it into dinner.

Why Make Your Own White Chicken Chili Seasoning

There are four reasons this homemade mix beats the packet:

• It’s cheaper. A single packet seasons one pound of meat. One big batch of this blend seasons five-plus pounds for roughly the same cost, using spices you already own.
• No fillers or additives. You skip the anti-caking agents, added MSG, and wheat-flour fillers found in many packets.
• You control the salt and heat. Make it mild for the kids, fiery for game day, or low-sodium — your call.
• It’s always in stock. No more empty-shelf disappointment. If you’ve got a spice cabinet, you’ve got seasoning.

Ingredients (Equals 1 Packet)

Here’s the full blend and what each spice brings to the bowl. This makes about one 1.25-oz packet’s worth:

• 1 tablespoon cornstarch (or flour) — the secret to that signature creamy, slightly thickened texture, just like the packet.
• 1 teaspoon ground cumin — the warm, earthy, smoky backbone of any good chili seasoning.
• 1 teaspoon garlic powder — savory depth and a rounded, balanced base.
• 1 teaspoon onion powder — gentle sweetness and that classic Southwestern aroma.
• ½ teaspoon dried oregano — a bright, herby note that keeps the blend from tasting flat.
• ½ teaspoon salt — sharpens and ties everything together (adjust to taste).
• ¼ to ½ teaspoon ground red pepper (cayenne) — a slow, gentle heat. Start low; you can always add more.
• ½ teaspoon sugar (optional) — balances the spices the way the packet does.
• ¼ teaspoon dried cilantro (optional) — a fresh, grassy lift that leans into the “white chili” flavor.

How to Make It

There’s truly nothing to it:

1. Add all the ingredients to a small bowl.
2. Whisk thoroughly until evenly combined, breaking up any clumps of cornstarch or cumin.
3. Use right away, or transfer to an airtight jar and store for later.

That’s the whole recipe. Five minutes, one bowl, zero fuss.

How to Use Your White Chicken Chili Seasoning

This blend is a one-for-one swap for a store packet. To turn it into a creamy pot of chili, brown 1 pound of cubed boneless skinless chicken in a little oil, then stir in the entire batch of seasoning, 1 cup of water, and 1 can (15–16 oz) of undrained white beans. Bring it to a boil, cover, and simmer about 10 minutes until the chicken is cooked through. Top with cheese, avocado, cilantro, and sour cream.

For the full step-by-step with tips and a printable card, head to my McCormick White Chicken Chili recipe — this homemade blend slots right into it.

Make a Big-Batch Jar

Once you taste it, you’ll want a jar on standby. Multiply the recipe by six and store it in a pint jar:

• 6 tablespoons cornstarch
• 2 tablespoons ground cumin
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1½ to 3 teaspoons ground red pepper (cayenne), to taste
• 1 tablespoon sugar (optional)
• 1½ teaspoons dried cilantro (optional)

Dump everything into a mason jar, screw on the lid, and shake for about 30 seconds until the color is uniform. Use about 2½ to 3 tablespoons per pound of chicken — that’s one packet’s worth. Stored in a cool, dark pantry, the blend stays fresh for up to 6 months.

Variations

One of the best parts of making your own is dialing it in exactly how you like it:

• Mild / kid-friendly: Leave out the cayenne entirely. You’ll still get all the warm, smoky flavor with zero burn.
• Spicy: Bump the cayenne up to ¾ teaspoon, or add ¼ teaspoon crushed red pepper flakes.
• Smoky: Swap in ½ teaspoon smoked paprika or a pinch of chipotle powder.
• Low-sodium: Cut the salt to ¼ teaspoon (or leave it out) and salt to taste at the end of cooking.
• Extra green-chili flavor: Add a small can of diced green chiles to the chili itself for that classic white-chili tang.

How to Store

Keep your seasoning mix in an airtight jar or spice container, labeled and dated, in a cool, dark pantry away from direct light and heat. For the best, brightest flavor, use it within 6 months — like all dried spices, the blend slowly loses potency over time.

Frequently Asked Questions

Is this exactly like the McCormick packet? It’s a close copycat rather than a lab-exact match. The store packet adds a little wheat flour and chicken-broth powder, which this spice-only blend skips — but you’ll get that same warm, smoky, mildly spiced Southwestern flavor, minus the fillers and added MSG.

How much equals one packet? A single batch above equals about one 1.25-oz packet. If you’re working from the big-batch jar, use about 2½ to 3 tablespoons per pound of chicken.

Do I need the cornstarch? Only if you like that signature thicker, slightly creamy texture — that’s exactly how the packet gets its consistency. For a brothier chili, or if you thicken another way, just leave it out.

Can I make it gluten-free? Yes. Use cornstarch (not flour) as the thickener, and check that your individual spices are certified gluten-free.

Can I use this blend for anything besides chili? Absolutely. It’s great as a rub for chicken or pork, stirred into shredded chicken for tacos or quesadillas, or sprinkled over roasted vegetables.

Can I double or triple it? Definitely — and you should. A 6x batch fills a standard pint jar perfectly, so you’ll always have white-chili seasoning ready when the craving hits.

More Homemade Seasoning Blends and Chili Recipes

If you love skipping the packet, keep these Fork to Spoon favorites on hand:

• Homemade Chili Seasoning Mix (McCormick Copycat) — the classic red-chili cousin of this blend.
• Mild Chili Seasoning (Big Flavor, Zero Burn) — a no-cayenne mix built for kids and sensitive stomachs.
• Chicken Taco Seasoning (Better Than the Packet) — smoky, savory, and tuned specifically for chicken.

And a few cozy chilis to put your seasonings to work:

• Crockpot Southwest Chicken Chili
• Slow Cooker Turkey White Bean Chili
• The Best Crock Pot Buffalo Chicken Chili

Don’t forget a warm side — my Air Fryer Skillet Cornbread is the perfect crispy-edged companion to a bowl of white chicken chili.