This Creamy White Chicken Chili is a comforting bowl of warmth, blending tender chicken, creamy broth, and a medley of spices in just 40 minutes. Each spoonful delivers a velvety texture, with hints of garlic, cumin, and a touch of heat that lingers perfectly. It’s hearty yet light, packed with 22g of protein and 7g of fiber, making it a satisfying meal that fuels your day.
The rich, savory flavors are balanced by a subtle creaminess, while the tender beans and juicy chicken create a delightful contrast. Perfect for busy weeknights, this chili is a crowd-pleaser that’s as nourishing as it is delicious. Serve it with a sprinkle of cheese or a dollop of sour cream for an extra touch of indulgence.
What You’ll Need for Creamy White Chicken Chili
- 3 boneless chicken breasts (or substitute with chicken thighs for extra flavor)
- 1 onion, chopped (yellow or white onion works best)
- 1 ½ teaspoons garlic powder (or use 3 fresh garlic cloves, minced)
- 1 tablespoon olive oil (or any neutral cooking oil)
- 2 (15-ounce) cans white beans, rinsed and drained (Great Northern or cannellini beans are ideal)
- 14 ounces chicken broth (low-sodium preferred, or use vegetable broth as a substitute)
- 2 (4-ounce) cans green chilies, chopped (mild or hot, depending on your preference)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon oregano (dried or fresh)
- ½ teaspoon pepper
- Pinch of cayenne pepper (optional, for a little heat)
- 1 cup sour cream (full-fat for creaminess, or use Greek yogurt for a lighter option)
- ½ cup whipping cream (or substitute with half-and-half for a lighter version)
How to Make Creamy White Chicken Chili
- Cook the chicken: In a large stockpot, heat olive oil over medium heat. Add the chicken breasts, chopped onion, and garlic powder. Sauté until the chicken is no longer pink, about 5-7 minutes.
- Shred the chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add beans and seasonings: Stir in the white beans, chicken broth, green chilies, salt, cumin, oregano, pepper, and cayenne pepper. Mix well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally, until the flavors meld together.
- Finish with cream: Remove the pot from the heat. Stir in the sour cream and whipping cream until fully incorporated and the chili is creamy and smooth.
- Serve: Ladle the chili into bowls and enjoy warm. Garnish with fresh cilantro, shredded cheese, or a squeeze of lime if desired.
Toppings and Serving Ideas to Elevate Your Chili
Take your Creamy White Chicken Chili to the next level with fun and flavorful toppings! Try adding a sprinkle of shredded cheese, a dollop of guacamole, or a handful of crushed tortilla chips for crunch. For a fresh touch, top with chopped cilantro, diced tomatoes, or a squeeze of lime juice. Serve with warm cornbread or crusty bread for dipping—it’s the perfect pairing!
How to Store and Reheat for Maximum Freshness
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the chili gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. If it thickens too much, add a splash of chicken broth to loosen it up. Avoid microwaving on high heat to maintain the creamy texture.
Easy Recipe Variations to Mix It Up
Customize this chili to suit your taste! Swap the chicken for shredded rotisserie chicken to save time, or use turkey for a leaner option. For a vegetarian twist, skip the chicken and add extra beans or corn. If you like it spicier, toss in a diced jalapeño or increase the cayenne pepper. The possibilities are endless!
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cooked shredded chicken or a rotisserie chicken to skip the sautéing step. You can also prep the onion and beans ahead of time. If you’re in a rush, simmer the chili for just 15 minutes instead of 30—it will still taste delicious, though the flavors won’t be as deep.
Essential Equipment for Perfect Chili
A large stockpot is key for this recipe, as it gives you plenty of room to sauté and simmer. A sharp knife and cutting board will make chopping the onion a breeze. Don’t forget a sturdy spoon for stirring and a ladle for serving. If you’re shredding the chicken by hand, two forks work great, or use a stand mixer for even quicker results!
Creamy White Chicken Chili Recipe
Ingredients
- 3 boneless chicken breasts
- 1 onion, chopped
- 1 ½ teaspoons garlic powder
- 1 Tablespoon Olive oil
- 2 (15) ounce white beans, rinsed and drained
- 14 ounces chicken broth
- 2 (4) ounce green chilies, chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon pepper
- pinch cayenne pepper
- 1 cup sour cream
- ½ cup whipping cream
Instructions
- In a large stockpot, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Remove chicken and shred, then add back into the stock pot.
- Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes.
- Remove from heat and stir in sour cream and whipping cream, and then serve.