Creamy White Chicken Chili Recipe – Cozy, Flavorful & Easy to Make
This white chicken chili recipe is the ultimate cozy comfort food. Creamy, hearty, and full of flavor, it’s made with tender shredded chicken, white beans, green chiles, and a perfectly spiced broth. Whether you’re cooking for a chilly night or feeding a hungry crowd, this easy recipe delivers bold Southwestern flavor with a creamy twist. It’s a lighter alternative to traditional chili but just as satisfying. You can make it on the stovetop, in the slow cooker, or even in an Instant Pot. Top it with your favorite fixings, and you’ve got a dish everyone will ask for again and again.
Ingredients Of White Chicken Chili Recipe
Step By Step Instructions
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and cook for another minute.
Add Spices and Chiles: Stir in cumin, oregano, chili powder, coriander, and cayenne if using. Cook for 30 seconds until fragrant. Add green chiles and cook for another minute.
Combine Chicken and Beans: Add shredded chicken, white beans, and chicken broth. Stir well and bring to a gentle simmer. Let cook for 15–20 minutes to blend the flavors.
Make It Creamy: Reduce heat to low. Stir in sour cream and heavy cream. Let it simmer for 5–10 minutes until slightly thickened. Taste and adjust salt and pepper as needed.
Finish and Serve: Stir in lime juice (if using), then ladle into bowls. Top with fresh cilantro, shredded cheese, tortilla strips, or jalapeños as desired.
How to Serve?
Serve hot in bowls topped with:
- Shredded cheddar or Monterey Jack cheese
- Chopped cilantro
- Sliced avocado or jalapeños
- Crushed tortilla chips or strips
- A dollop of sour cream or Greek yogurt
- Warm cornbread or crusty bread on the side
Tips & Variations
Make it dairy-free: Use coconut milk or a plant-based cream instead of heavy cream.
Thicken it up: Mash a portion of the beans before adding to the chili for a thicker texture.
Use leftover turkey: Great way to use holiday leftovers!
Instant Pot method: Cook on high pressure for 10 minutes, then quick release and stir in the dairy.
Spice level: Adjust cayenne and chiles to your heat preference.
Nutrition
- Per serving (1 of 6 servings):
- Calories: 390
- Protein: 30g
- Fat: 19g
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 3g
- Sodium: 620mg
Recipe Card
Creamy White Chicken Chili – Cozy, Flavorful & Easy to Make
Course: Banana Bread Recipe6
servings10
minutes30
minutes390
kcalA creamy, hearty white chicken chili made with tender chicken, white beans, green chiles, and warm spices—perfect for weeknight dinners or game day.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon ground coriander
¼ teaspoon cayenne pepper (optional)
2 (4-ounce) cans diced green chiles
2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
2½ cups cooked, shredded chicken (rotisserie works great)
4 cups chicken broth
½ cup sour cream
½ cup heavy cream or half-and-half
Salt and pepper to taste
Juice of ½ lime (optional)
Fresh cilantro, shredded cheese, tortilla strips, jalapeños (for topping)
Directions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and cook for another minute.
- Add Spices and Chiles:
- Stir in cumin, oregano, chili powder, coriander, and cayenne if using. Cook for 30 seconds until fragrant. Add green chiles and cook for another minute.
- Combine Chicken and Beans:
- Add shredded chicken, white beans, and chicken broth. Stir well and bring to a gentle simmer. Let cook for 15–20 minutes to blend the flavors.
- Make It Creamy:
- Reduce heat to low. Stir in sour cream and heavy cream. Let it simmer for 5–10 minutes until slightly thickened. Taste and adjust salt and pepper as needed.
- Finish and Serve:
- Stir in lime juice (if using), then ladle into bowls. Top with fresh cilantro, shredded cheese, tortilla strips, or jalapeños as desired.
Recipe Video
Notes
- Use rotisserie chicken for a time-saving shortcut without sacrificing flavor.
- Control the spice level by adjusting the green chiles or omitting the cayenne.
- Swap sour cream with plain Greek yogurt for a tangier, protein-rich version.
- For a thicker texture, blend ½ cup of the beans before adding them to the pot.
- Add corn for a pop of sweetness and color — canned or frozen both work.
- Leftovers freeze well, just leave out the cream and add it after reheating.
FAQs
Conclusion
This white chicken chili recipe brings together creaminess, spice, and hearty comfort in one bowl. It’s quick enough for a weeknight meal but special enough to serve to guests. Whether you’re keeping it simple or loading it up with toppings, this chili is a guaranteed hit.
