Sauces & Condiments
This copycat McCormick White Chicken Chili Seasoning recipe lets you recreate that signature creamy, slightly tangy flavor at home to elevate any chili bowl. I spent years perfecting this blend after realizing store-bought versions lacked depth—now you can recreate it with just six simple spices.
The secret lies in balancing cumin, oregano, and a touch of garlic powder for that authentic taste.
This dry spice mix is designed for versatility, working equally well in chicken chili, bean soups, or even as a rub for grilled meats. Each tablespoon delivers the same bold, aromatic punch as the original, but with fresher ingredients and precise measurements.
No liquid components mean it stays shelf-stable for months, ready to elevate your cooking whenever inspiration strikes.
The result is a seasoning blend that adds rich, earthy warmth with every spoonful—no need for complex techniques. Simply store it in an airtight container and sprinkle generously over your favorite recipes.
Whether you're making a hearty chili or a quick weeknight soup, this blend ensures restaurant-quality flavor without the guesswork.
Perfect for bulk prep or small batches, this seasoning mix becomes your go-to pantry staple. The measurements are foolproof, and the flavor profile remains consistent batch after batch. Once you try it, you'll never reach for the store-bought version again.
Ingredients for copycat mccormick white chicken chili seasoning
Six spices. One jar. The secret to that creamy, tangy chili flavor you love.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Cumin 🌿 | 2 tbsp | Toasted for deeper aroma |
| Dried Oregano 🍃 | 1 ½ tbsp | Mexican oregano preferred |
| Garlic Powder 🧄 | 1 tbsp | Non-iodized preferred |
| Onion Powder 🧅 | 1 tbsp | Freshly ground preferred |
| Black Pepper 🌶️ | ½ tbsp | Freshly cracked preferred |
| Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
| Dried Thyme 🌿 | ½ tsp | French thyme preferred |
The cumin is non-negotiable—it's the heart of this blend. Penzeys or bulk bins at natural food stores have the best quality, but regular grocery store brands work fine if they're fresh. Look for ground cumin that smells earthy and warm (no dusty, stale vibes). Mexican oregano takes this blend to the next level—Latin markets usually carry it, but regular oregano works in a pinch. The garlic powder should be non-iodized (iodized can taste metallic). Trader Joe's has a great pre-ground version if you don't want to toast whole seeds yourself.
No cayenne? Red pepper flakes at half the amount works, but you'll lose some of that signature kick. The thyme might seem like a small amount, but it rounds out the blend beautifully—French thyme has a more complex flavor than regular. Need to skip onion powder? Extra garlic powder plus a pinch of salt mimics the depth. For extra tang (like the original), add 1/4 tsp of powdered MSG or a dash of citric acid. Store-bought versions often include fillers like anti-caking agents—this homemade mix is cleaner and more potent.
This blend stays shelf-stable for 6-12 months in an airtight container, away from light. I make a triple batch and store it in amber glass jars—keeps the spices fresher longer. For best results, shake before each use (spices settle). The measurements are precise, but don't stress if you're off by a pinch—this is forgiving. Once you try it, you'll wonder how you ever lived without this restaurant-quality shortcut.
Why You'll Love This Recipe
- Five-Minute Mix: I swear by this blend—just dump those five spices (cumin, oregano, garlic powder, onion powder, black pepper) into a jar, shake, and boom. No measuring cups, no mess, no fuss. Honestly, I keep a stash in my pantry for when I’m too tired to think but still want flavor.
- Chili Night, Every Night: That earthy cumin and warm oregano? It’s the backbone of a chili so rich, it’ll fool anyone into thinking you slaved over it. (Between us, I’ve served it at potlucks labeled “homemade” and never gotten caught.)
- Game for Any Meal: Toss it on ground turkey for tacos, stir it into rice for a quick pilaf, or even sprinkle it on roasted potatoes. I’ve used it in soups, casseroles—you name it. The best part? One jar does it all.
- Budget Magic: A handful of spices costs pennies but makes every bite taste like a restaurant dish. I buy mine in bulk, and this mix lasts me months. Plus, it turns cheap cuts of meat into something special—no wasted ingredients here.
Step-by-step instructions for McCormick white chicken chili seasoning
This blend delivers that signature creamy, slightly spicy chili flavor you crave in every bowl.
Measure All Ingredients Precisely
Gather all your ingredients and measure them carefully using a digital scale or measuring spoons for accuracy. I like to use a small mixing bowl where I can see each ingredient clearly. The ground cumin should be toasted for deeper aroma—just heat it in a dry skillet over medium heat for about 30 seconds until fragrant, then let it cool completely before measuring out the 2 tablespoons. This step makes a noticeable difference in the final flavor profile.
For the dried oregano, I recommend using Mexican oregano if available—it has a more complex, slightly citrusy flavor that complements the chili beautifully. Measure out exactly 1.5 tablespoons, as this is crucial for achieving that authentic McCormick taste. The garlic powder and onion powder should be freshly ground for maximum flavor impact. Use non-iodized garlic powder and freshly ground onion powder if possible, measuring exactly 1 tablespoon each.
Combine Dry Ingredients in a Mixing Bowl
Place all the measured ingredients into a medium-sized mixing bowl. Start with the ground cumin and dried oregano, then add the garlic powder and onion powder. Sprinkle in the 0.5 tablespoons of black pepper—this is where freshly cracked pepper makes a difference, so if you have a pepper grinder, use it right before measuring. The sea salt should be Diamond Crystal if possible, as it dissolves differently than table salt, measuring exactly 1.5 teaspoons.
Add the ground cayenne pepper carefully—this is where you can adjust for heat preference. The recipe calls for 0.25 teaspoons, but if you want a milder blend, reduce to 0.125 teaspoons. Finally, sprinkle in the 0.5 teaspoons of dried thyme, preferably French thyme for its more delicate flavor. The combination of these spices should look like a rich, earthy brown blend with visible specks of black pepper and cayenne.
Whisk Thoroughly for Even Distribution
Using a whisk or small spatula, stir the ingredients together gently at first to break up any clumps. Then, increase the motion to a more vigorous whisking for about 30 seconds. This ensures all the spices are evenly distributed and no pockets of concentrated flavor remain. I like to hold the bowl slightly tilted and whisk in a figure-eight motion to make sure everything gets incorporated uniformly.
After whisking, give the bowl a gentle shake to help the spices settle and mix even more. The blend should now have a consistent color and texture, with no visible separation between the different spices. This thorough mixing is what creates that signature flavor you get from the store-bought version. If you're making this for the first time, take a moment to smell the blend—it should be aromatic with notes of cumin, garlic, and a hint of smoky pepper.
Store Properly for Maximum Freshness
Transfer the blended seasoning to an airtight container, preferably a small jar with a tight-sealing lid. I like to use a 4-ounce jar that's about half full, leaving some room for the spices to settle. Tap the jar gently on the counter a few times to help the spices settle evenly before sealing. This step is crucial for maintaining the blend's potency and preventing moisture from degrading the spices.
Store the seasoning in a cool, dark place like a pantry or cupboard. It will keep well for up to 6 months, though I recommend using it within 3 months for the freshest flavor. If you notice the spices losing their aroma or seeing any signs of moisture, it's time to make a fresh batch. The properly stored blend will elevate any chili recipe, giving you that creamy, slightly spicy depth that makes white chicken chili so comforting.
Pro Tips For Making Copycat Mccormick White Chicken Chili Seasoning
- TOAST THE SPICES: I learned this the hard way—skipping this step makes your cumin taste bitter instead of warm. Dry-toast the ground cumin in a small pan over medium-low heat for 30 seconds, stirring constantly, until it smells earthy and fragrant. Let it cool before mixing into the other ingredients—this makes all the difference.
- SIFT THE DRIED OREGANO: That clumpy dried oregano ruins the texture of your seasoning. Before measuring, give it a quick pulse in a coffee grinder or sift it through a fine-mesh strainer. A little extra effort here means your chili won’t have random herb chunks lurking in every spoonful.
- MEASURE BY VOLUME, NOT SPOONFULS: Eye-balling spices leads to inconsistency. Use measuring spoons for the garlic powder and onion powder—those two are the backbone of the flavor. If you’re in a pinch, a kitchen scale works, but don’t just scoop from the jar; the density varies wildly between brands.
- ADD A PINCH OF SALT: The original recipe skips it, but trust me—this blend needs a tiny bit. After mixing all the spices, add 1/8 teaspoon of fine sea salt per tablespoon of seasoning. It balances the cumin’s earthiness and rounds out the whole flavor profile. (Yes, even if you’re using it in pre-salted broth.)
Make-ahead tips for this copycat mccormick white chicken chili seasoning
Bulk Prep Strategy
I always make a triple batch of this seasoning blend—it’s my go-to pantry staple. Divide the mix into 3 airtight containers (like amber glass jars or vacuum-sealed bags) and label each with the date.
This way, I can keep one on hand while the others stay in the freezer for up to 12 months. The freezer preserves freshness perfectly, especially if you’re not using it weekly. 🧊
Freezing for Long-Term Use
For extended storage, portion the seasoning into ice cube trays—each cube equals roughly 1 tablespoon. Pop them out, wrap individually in plastic wrap, and store in a freezer bag.
This method makes it easy to grab just what you need for a single recipe without thawing the whole batch. The spices stay potent and ready to use whenever chili cravings strike. ❄️
Thawing & Reusing
If you’ve frozen your blend, let it sit at room temperature for 5-10 minutes before using—no need to thaw fully. The spices will still be potent, and the texture remains dry. I’ve even added frozen cubes directly to hot chili recipes (like beans or broth) without any issues.
The heat reactivates the flavors instantly, so your chili gets that same bold punch as if it were fresh. 🔥
Weekly Prep for Chili Nights
Set aside 1 tablespoon of the seasoning blend each Sunday and store it in a small jar on your spice rack. This ensures you always have it ready for quick chili prep during the week.
Pair it with pre-cut onions, garlic, and canned beans for a 10-minute chili that’s restaurant-quality. The blend stays fresh for the entire week, making it perfect for meal prep. ✨
Reviving Stale Blends
If your seasoning loses its aroma after a few months, don’t toss it—revive it! Toast the spices in a dry skillet over low heat for 1-2 minutes, then let cool completely.
The warmth reactivates the flavors, and your blend will taste almost as fresh as new. This trick works especially well for cumin and oregano, which can lose potency over time. 💫
Nutrition facts
Frequently asked questions
Can I use this seasoning blend for dishes other than white chicken chili?
This blend works beautifully in bean soups, taco seasoning, or even as a rub for grilled chicken or pork. The earthy cumin and smoky black pepper add depth to any recipe that needs that signature chili warmth. Just adjust the amount—1 tbsp per pound of meat or 1.5 tbsp for beans.
How do I adjust the heat level in this seasoning?
The recipe includes 0.25 tsp cayenne, but you can reduce it to 0.125 tsp for mild heat or increase to 0.5 tsp for extra spice. For a smoky kick without heat, swap cayenne for 0.25 tsp smoked paprika. Always taste before adding to your dish!
Why does your recipe call for Mexican oregano instead of regular?
Mexican oregano has a citrusy, slightly peppery flavor that mimics the complexity of McCormick’s blend. Regular oregano is milder and lacks that bright, herbal note. If you can’t find Mexican oregano, use regular—but the flavor won’t be exactly the same. Latin markets or specialty stores usually carry it.
Can I make this seasoning without a whisk? How?
No whisk? No problem! Use a fork or spoon to stir vigorously for 1-2 minutes until the spices are evenly distributed. For extra thorough mixing, transfer the blend to a ziplock bag, seal tightly, and shake for 30 seconds. The goal is to break up clumps and ensure uniform flavor.
How much seasoning should I use in a chili recipe?
For a 4-6 serving chili, use 2-3 tbsp of the blend. Start with 2 tbsp, taste, and add more if needed—this mix is potent! For 1 lb of chicken, 1 tbsp is perfect. The spices build flavor as they cook, so don’t overdo it at first.