Sauces & Condiments
This copycat McCormick White Chicken Chili Seasoning recipe lets you unlock the same velvety, subtly sweet kick that turns simple chili into a creamy, crave-worthy masterpiece.
This blend of carefully balanced spices—chili powder, garlic powder, and more—has been my go-to for years when I need that authentic flavor without the jar. The secret lies in precise measurements and proper storage to preserve freshness.
What makes this seasoning mix work so well is its versatility. Whether you're cooking ground turkey, chicken, or beef, this blend adds depth and complexity that store-bought versions can't match. I've tested it in countless batches, and the results are consistently bold yet balanced—never overpowering.
The key ingredients include chili powder, garlic powder, onion powder, and a touch of sugar to mimic that signature sweetness.
With just a few tablespoons of this blend, you'll elevate any chili recipe to new heights. The spices stay potent for months when stored properly in an airtight container, making it perfect for stocking your pantry.
This isn't just a copycat recipe—it's a professional-grade spice blend that delivers restaurant-quality results every time.
Use it as directed on the package or adjust to taste—just remember, the magic is in the balance. Once you try this homemade version, you'll never go back to the store-bought jar again. Let's get started on creating your own batch of this essential seasoning!
Ingredients for copycat mccormick white chicken chili seasoning
Nine spices, one jar—this blend nails that signature McCormick white chili taste every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Chili Powder 🌶️ | 3 tbsp | Mild variety for subtle sweetness |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper earthiness |
| Garlic Powder 🧄 | 1 ½ tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | Not onion salt |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano if available |
| Ground Coriander 🌿 | 1 tbsp | Adds citrusy brightness |
| Granulated Sugar 🍚 | 1 tbsp | Balances heat and sweetness |
| Salt 🧂 | 1 tsp | Fine sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for warmth |
| Ground Ginger 🌿 | ¼ tsp | Freshly ground for zing |
The chili powder is the backbone here—mild variety keeps it from tasting bitter. I grab mine from the bulk section at Whole Foods or Trader Joe's because it stays fresher longer. The cumin and coriander? Toast them in a dry pan for 30 seconds before mixing—they wake up the other spices. For the sugar, I use white granulated (the kind you'd bake with), not powdered, since it dissolves better in chili. If you're feeling fancy, Penzeys Spices has pre-toasted versions that save time.
No cumin? Cardamom at half the amount adds warmth, though it's not identical. Running low on coriander? Dried basil works in a pinch (use half the quantity). The ginger is non-negotiable for that signature kick—if you hate it, skip it, but trust me, it's worth it. For the oregano, Mexican oregano (sold in Latin markets) has a deeper flavor than Italian. If you can't find it, regular dried oregano works, but you'll notice the difference. And yes, you can make this without sugar—just cut the sugar to half a tablespoon and add a pinch of cinnamon for depth.
This blend keeps for 6-12 months in an airtight container in a cool, dark place. I like to portion it into small jars—one for my pantry, one to give away. If you're making a big batch, freeze half in a sealed bag for up to 1 year. The spices lose potency fast once opened, so buy in small quantities if you don't cook chili often. Pro tip: Label your jars with the date—trust me, you'll forget.
Why You'll Love This Recipe
- Pantry-to-Table Magic: I swear, this mix lives in my spice rack now—just toss it with chicken, broth, and a can of beans, and boom. No chopping, no fuss, just flavor that makes even the simplest meal feel like a restaurant dish.
- Cumin-Kissed Comfort: That earthy cumin and smoky chili powder? It’s like a warm hug in seasoning form. The garlic and onion powders add this deep savory note that turns plain chicken into something you’ll fight over at dinner.
- Game for Any Meal: Slap it on grilled chicken, stir into rice, or even sprinkle over roasted potatoes. My college kids? They’ll eat it straight from the pot with tortilla chips. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: A tiny bag of spices stretches for months—I’ve made 12 meals from one jar. Plus, the leftovers? Just as good reheated, which means less takeout and more money saved. (Win-win.)
Step-by-step instructions for McCormick white chicken chili seasoning
This blend delivers that iconic McCormick flavor with every spoonful—simple steps for perfect chili magic.
Measure All Ingredients Precisely
Start by gathering all your ingredients and measuring them exactly as listed. I like to use a small bowl for the dry spices to keep everything organized. The 3 tablespoons of chili powder is your base—this mild variety gives that signature sweetness without overwhelming heat. Measure the 1.5 tablespoons of ground cumin next, then the 1.5 tablespoons of garlic powder. Freshly ground garlic powder makes a noticeable difference in flavor depth.
For the remaining dry ingredients, measure 1 tablespoon each of onion powder, dried oregano, and ground coriander. The oregano should be Mexican oregano if you can find it—it has a slightly different profile that works perfectly here. The 1 tablespoon of granulated sugar might seem unusual, but it balances the spices beautifully, especially in longer-cooked dishes. Finally, add 1 teaspoon of salt, 0.5 teaspoon of black pepper, and just 0.25 teaspoon of ground ginger—this small amount adds warmth without overpowering.
Combine Dry Ingredients Thoroughly
Transfer all the measured spices to a medium bowl. I prefer using a whisk for this step because it helps break up any clumps and ensures even distribution. Start by adding the chili powder and ground cumin, then whisk them together until fully combined. This creates a base layer of earthy warmth that will carry through the entire blend.
Next, add the garlic powder, onion powder, dried oregano, and ground coriander. Whisk vigorously for about 30 seconds to fully incorporate these spices. The mixture should look uniformly colored with no visible streaks of individual spices. This is where the magic happens—the combination of these spices creates that signature McCormick flavor profile. Finally, add the granulated sugar, salt, black pepper, and ground ginger, whisking until everything is perfectly blended.
Store Properly for Maximum Flavor
Transfer the finished seasoning blend to an airtight container. I recommend using a small jar with a tight-sealing lid to protect it from moisture and air. This blend will keep its freshness for up to 6 months when stored in a cool, dark place like your pantry. The spices will gradually lose potency over time, but they'll still be usable for everyday cooking.
To use, simply shake the jar well before each use to redistribute any settled spices. This seasoning works perfectly in chili, soups, stews, or even as a rub for meats. The balance of sweet, earthy, and slightly spicy notes makes it incredibly versatile. For best results, use within the first 3 months for peak flavor intensity. The ground ginger and granulated sugar will mellow slightly over time, but the blend will still deliver that familiar McCormick taste you love.
Pro Tips For Making Copycat Mccormick White Chicken Chili Seasoning
- TOAST THE SPICES: Sprinkle your chili powder and ground cumin in a dry skillet over medium heat for 30 seconds—just until you smell that deep, toasty aroma. I used to skip this, but now I swear by it; it cuts through the bitterness and makes the whole blend taste richer, especially when mixed with the milder garlic and onion powders.
- BLEND FINE, NOT FINE ENOUGH: Run your spices through a food processor or pulse them in a spice grinder until they’re almost powdery, but not quite flour. The little bits of texture in chili powder and cumin add depth, but if you grind them into dust, you’ll lose that satisfying bite. (Yes, even if you’re impatient like me.)
- STORE IT DRY: Keep your homemade blend in an airtight container away from moisture—like a mason jar with a tight seal or a ziplock bag squeezed of all air. I learned this the hard way when a damp batch turned clumpy and lost its punch after two weeks. Label it with the date; this stuff stays potent for 3-4 months.
- ADD A PINCH OF SALT: The original McCormick blend is subtly salty—don’t skip it. Taste your mix before storing, and if it’s flat, add a ¼ teaspoon of salt per tablespoon of spices. It balances the heat and rounds out the flavors, especially when you’re using this in soups or marinades where salt isn’t already added. (Your future self will thank you.)
Storing and reheating your copycat mccormick white chicken chili seasoning
Pantry Storage Secrets
Store your homemade seasoning blend in an airtight glass jar—I use Ball mason jars with tight-sealing lids to keep moisture out. Keep it in a cool, dark pantry (not above the stove) where heat won’t degrade the spices.
The ground ginger and granulated sugar will lose intensity over time, so I label my jars with the date to track freshness. This blend stays potent for 6 months when stored properly. 🌶️
Freezer Preservation
For long-term storage, portion your blend into small freezer-safe bags (I use quart-sized Ziploc bags) and squeeze out excess air before sealing. Freeze for up to 1 year—the cold preserves the ground cumin and chili powder’s bold flavors better than room temperature.
When ready to use, thaw overnight in the fridge or at room temperature for 30 minutes before opening. The spices will be slightly drier after freezing, so add a pinch of water or broth when using to restore moisture balance.
Reheating Chili Magic
If you’ve made a big batch of chili with this seasoning and want to reheat leftovers, I recommend low-and-slow stovetop heat. Transfer chili to a heavy-bottomed pot (I use my Lodge cast iron) and warm over medium-low heat for 10-15 minutes, stirring occasionally.
Avoid high heat—it can burn the ground coriander and dried oregano, making the flavors bitter. Stir in 1-2 tablespoons of water or broth if the chili thickens too much during reheating. 🔥
Reviving Stale Spices
If your seasoning blend loses punch after 3-4 months, revive it by mixing in ½ teaspoon of fresh ground ginger and ½ teaspoon of smoked paprika. Toast the blend in a dry skillet over medium heat for 1-2 minutes, stirring constantly, to wake up the flavors.
Let it cool completely before storing—this trick brings back the garlic powder and onion powder’s depth. I do this every 6 months with my stash to keep it tasting fresh. ✨
Portion Control
For convenience, divide your blend into small 1-tablespoon portions in mini spice jars (like Oriental Trading’s 1-ounce jars). This way, you can grab exactly what you need for a pound of ground turkey or chicken without opening the main jar.
Keep these mini portions in your fridge for up to 3 months—the cooler temperature slows flavor degradation. This is especially handy when I’m prepping quick weeknight meals at home. 💡
Spice Substitutions
If you run out of one ingredient, don’t panic! Ground allspice (½ teaspoon) can replace ground ginger in a pinch, though it’s slightly sweeter. For granulated sugar, use honey or maple syrup (reduce to ½ teaspoon—it’s stronger).
If your dried oregano is old, swap it for dried basil (use half the amount) or marjoram. Just remember: substitutions change the flavor profile slightly, so adjust to taste. 🌿
Nutrition facts
Frequently asked questions
What’s the best way to use this seasoning blend in chili?
For white chicken chili, use 1 tablespoon of this blend per pound of ground chicken or turkey. Brown the meat first, then add it to your broth with onions, garlic, and any other veggies. Simmer for 20-25 minutes before adding cream or cheese—this lets the spices infuse fully without overpowering. The sugar in the blend caramelizes slightly, adding natural sweetness that balances the heat.
Can I make this blend without sugar?
Yes! Reduce the sugar to ½ tablespoon and add ¼ teaspoon of cinnamon for warmth. The blend will taste slightly less sweet but still develop depth. If you prefer no sugar at all, omit it entirely and increase the ground coriander to 1.5 tablespoons for extra brightness. The ginger and cumin will still provide that signature earthy kick.
Why does my homemade blend taste different from McCormick’s?
Store-bought blends often include proprietary spices like natural flavors or smoked paprika that aren’t listed on labels. Freshness matters too—ground spices lose potency in 3-4 months. Toast the cumin and coriander for 30 seconds in a dry pan before mixing to intensify their flavors. If it’s still off, adjust by adding ½ teaspoon more chili powder or a pinch of smoked salt.
How much seasoning should I use for other dishes besides chili?
For soups or stews, use 1 teaspoon per quart of liquid. As a meat rub, mix 1 tablespoon with 1 tablespoon of oil and coat 1 pound of chicken or pork before grilling. In rice or quinoa, add ½ teaspoon per cup during the last 5 minutes of cooking. The blend works in tacos too—sprinkle ½ teaspoon per serving on warmed tortillas.
What’s the shelf life of this blend if I store it in the freezer?
Frozen, this blend stays fresh for up to 1 year in an airtight container. Portion it into small freezer bags (remove excess air) to prevent freezer burn. Thaw overnight in the fridge before using—never at room temperature. The ground ginger may lose some zing but remains safe indefinitely. For best flavor, use within 6 months of freezing.