There is something truly comforting about a bowl of creamy, hearty soup that warms you up from the inside out and makes you feel right at home. This Creamy White Chicken Chili Recipe captures that cozy goodness perfectly, blending tender shredded chicken, white beans, and just the right amount of spice into a luscious, velvety chili that’s bursting with flavor. Whether you’re looking for a satisfying weeknight dinner or a crowd-pleaser for your next gathering, this recipe delivers an irresistible combination of creamy texture and vibrant taste that you’ll want to make again and again.
Ingredients You’ll Need
This Creamy White Chicken Chili Recipe comes together with simple, pantry-friendly ingredients that work harmoniously to create its signature taste and texture. Each ingredient plays a key role—from the aromatic onion and garlic that build the base, to the creamy beans and tangy lime juice that brighten the dish, making it a delightful balance of rich and fresh flavors.
- Olive oil: Provides a flavorful and healthy base for sautéing the aromatics.
- Small onion, chopped: Adds sweetness and depth when softened in the pot.
- Garlic cloves, minced: Infuses the chili with a robust and savory aroma.
- Chicken broth: Creates a light yet flavorful liquid foundation.
- Canned green chilies: Bring a gentle heat and a subtle smoky note.
- Ground cumin: Adds warmth and earthiness characteristic of chili dishes.
- Paprika: Enhances color and imparts a mild, sweet pepper flavor.
- Cayenne pepper: Adjustable for your preferred spice level, it gives the chili a lively kick.
- Dried oregano: Offers a hint of herbal brightness to round out the flavors.
- Lime juice: Injects zesty acidity that lifts the creaminess beautifully.
- Salt and black pepper: Essential seasonings to enhance every ingredient.
- White beans, drained and rinsed: Add creamy texture and subtle nutty flavor, plus protein and fiber.
- Corn: Provides sweet bursts of freshness and a delightful contrast in texture.
- Sour cream: The secret to that signature creamy finish without overpowering the dish.
- Cooked, shredded chicken: The hearty protein star that makes this chili both filling and satisfying.
How to Make Creamy White Chicken Chili Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium-high heat. Toss in your chopped onion and sauté it until it softens and turns translucent, which usually takes about 3 to 4 minutes. Then, stir in the minced garlic and cook for just another 30 seconds to let those wonderful garlicky notes come alive without burning.
Step 2: Add Broth and Spices
Next, pour in the chicken broth and gently stir in your green chilies along with the cumin, paprika, cayenne pepper, dried oregano, lime juice, salt, and black pepper. This step is where the chili’s flavor foundation really comes alive, as the spices mingle with the savory broth, creating a fragrant and inviting base.
Step 3: Incorporate Beans and Corn
For that creamy texture, take a portion of the white beans and mash or blend them with a bit of broth to create a thick, velvety consistency. Add this blended bean mixture back into the pot along with the remaining whole beans and the corn. The mix of mashed and whole beans gives your chili the perfect combination of silky texture with a pleasant bite.
Step 4: Simmer
Bring your chili up to a simmer and let it cook uncovered for 15 to 30 minutes. This slow simmering allows the spices to meld and the flavors to deepen, making every spoonful rich and satisfying. Plus, the aroma filling your kitchen during this time is simply irresistible.
Step 5: Finish with Creaminess
Once the chili has simmered to perfection, remove the pot from the heat and stir in the sour cream and the shredded chicken. Adding these at the end ensures your chili stays luxuriously creamy without the sour cream curdling, and the chicken remains tender and juicy.
Step 6: Serve
Ladle the creamy concoction into bowls and get ready to garnish and enjoy!
How to Serve Creamy White Chicken Chili Recipe
Garnishes
Garnishing this chili is a fun way to add color, texture, and extra flavor that everyone will love. Try topping your bowls with fresh cilantro leaves, shredded cheese like sharp cheddar or Monterey Jack, creamy avocado slices, or crispy tortilla chips for some crunch. Each topping brings its own little party to the dish.
Side Dishes
This chili pairs wonderfully with a variety of sides. Warm cornbread or crusty bread sopped up with the chili’s creamy broth can be heavenly. A fresh green salad with a bright vinaigrette balances the richness perfectly. Or serve with a simple side of tortilla chips for scooping.
Creative Ways to Present
For parties or family dinners, consider serving this Creamy White Chicken Chili Recipe in individual mini bread bowls or vibrant ceramic mugs for an inviting look. You can also create a chili bar with all the garnishes laid out, letting guests dunk, pile, and customize their own bowls for a fun and interactive meal experience.
Make Ahead and Storage
Storing Leftovers
This chili tastes just as delicious the next day and even better after the flavors have had extra time to marry. Store leftovers in an airtight container in the refrigerator for up to four days to keep its freshness and creaminess.
Freezing
If you want to save a batch for later, this chili freezes beautifully. Let it cool completely, then portion into freezer-safe containers or bags. Frozen, it keeps well for up to three months and makes an excellent quick meal for busy days.
Reheating
When reheating, thaw if frozen, then warm the chili gently on the stove over medium-low heat, stirring occasionally. You might want to add a splash of chicken broth or water to loosen it up if it has thickened too much. Avoid boiling to keep the cream and chicken tender.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can poach, bake, or grill fresh chicken breasts or thighs. Just make sure to shred the meat finely so it blends nicely into the chili’s creamy texture.
Is this chili spicy?
The spice level is mild to moderate thanks to the green chilies and cayenne pepper, but you can easily adjust the amount of cayenne or omit it completely for less heat. The creaminess helps mellow out any spice.
Can I make this recipe vegetarian or vegan?
Yes! Swap the chicken broth for vegetable broth, omit the chicken, and use plant-based sour cream or coconut yogurt to keep the creaminess. You can also add extra beans or vegetables like zucchini or bell peppers to bulk it up.
What’s the best way to mash the beans for the creamy texture?
You can use a potato masher, fork, or even an immersion blender for a quick mash. Just blend enough to create a thick consistency while leaving some beans whole for texture.
Can I prepare this chili in a slow cooker?
Definitely! Sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours, adding the sour cream and chicken in the last 15 minutes to avoid curdling.
Final Thoughts
Making this Creamy White Chicken Chili Recipe is like wrapping yourself in a warm, delicious hug. The balance of spice, creaminess, and bright flavors creates a dish that’s irresistibly satisfying and perfect for any occasion. I can’t wait for you to try it and experience just how comforting and flavor-packed this chili truly is. Once you do, it’ll surely become one of your favorite go-to meals.
Print
Creamy White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy White Chicken Chili is a comforting and flavorful dish featuring tender shredded chicken, white beans, and a blend of spices simmered in chicken broth to create a rich, creamy texture. Enhanced with green chilies, lime juice, and a hint of heat from cayenne, this chili is perfect for a hearty meal, easy to prepare on the stovetop, and includes optional toppings for added freshness and crunch.
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
Spices and Flavorings
- 2 (4 oz) cans green chilies
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (adjust for spice preference)
- 1 tsp dried oregano
- 1 tbsp lime juice
- Salt and black pepper, to taste
Main Ingredients
- 2 (15 oz) cans white beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup sour cream
- 2 cups cooked, shredded chicken (rotisserie works great)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Spices: Pour in the chicken broth along with the green chilies, ground cumin, paprika, cayenne pepper, dried oregano, lime juice, salt, and black pepper. Stir well to combine all the flavors.
- Incorporate Beans and Corn: Mash or blend a portion of the white beans together with some broth to create a thicker consistency. Add this mixture back to the pot along with the remaining whole beans and corn.
- Simmer: Bring the chili to a gentle simmer and cook uncovered for 15-30 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Finish with Creaminess: Remove the pot from heat. Stir in the sour cream and the cooked, shredded chicken until everything is well combined and creamy.
- Serve: Ladle the chili into bowls and optionally garnish with fresh cilantro, shredded cheese, avocado slices, and tortilla chips for added texture and flavor.
Notes
- Adjust cayenne pepper to control the spice level according to your preference.
- Mashing some beans creates a thicker texture, but you can blend more or less depending on desired consistency.
- Using rotisserie chicken saves time and adds extra flavor.
- Feel free to substitute sour cream with Greek yogurt for a lighter option.
- This chili reheats well and makes great leftovers.
- Add extra toppings such as jalapeños, diced tomatoes, or chopped onions for more variety.
