Creamy White Chicken Chili

Creamy white chicken chili is a warm, comforting meal that’s perfect for cozy nights and casual gatherings. Tender chicken, creamy broth, and mild spices come together to create a rich yet balanced chili that’s hearty without being heavy.

This recipe is easy to make on the stovetop and delivers big flavor with simple ingredients. It’s a crowd-pleasing dish that works just as well for weeknight dinners as it does for game days or meal prep.

Ingredients You’ll Need

This chili is made with pantry staples and a few fresh ingredients to create its signature creamy texture.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 2 cups chicken broth
• 2 cans white beans, drained and rinsed
• 1 cup frozen or canned corn
• 1/2 cup sour cream
• 1/2 cup heavy cream

How to Make Creamy White Chicken Chili

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until softened.
3. Stir in the garlic and cook briefly until fragrant.
4. Add the chicken breasts, season with salt, pepper, cumin, oregano, and chili powder.
5. Pour in the chicken broth and bring to a gentle simmer.
6. Cook until the chicken is fully cooked and tender.
7. Remove the chicken, shred it, and return it to the pot.
8. Stir in the white beans and corn.
9. Reduce the heat and add the sour cream and heavy cream, stirring until smooth and creamy.
10. Simmer briefly, then remove from heat and serve warm.

Tips, Variations & Storage

• For extra creaminess, mash some of the beans before adding them to the pot.
• Adjust the spice level by adding more chili powder or a pinch of cayenne.
• Serve with tortilla chips, crusty bread, or fresh toppings like cilantro.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently over low heat to prevent curdling.

Frequently Asked Questions

Can I use rotisserie chicken instead?
Yes, cooked shredded chicken works well and can significantly reduce cooking time.

Can this chili be made in a slow cooker?
Yes, the chili can be adapted for a slow cooker. Add the dairy ingredients near the end of cooking.

Is this chili spicy?
This chili is mild, but the heat level can easily be adjusted with additional spices.

Can I freeze white chicken chili?
It can be frozen, but the texture may change slightly due to the dairy. Stir well when reheating.

Creamy White Chicken Chili

A cozy, creamy white chicken chili made with shredded chicken, white beans, corn, green chilies, and warming spices — perfect for chilly nights or meal prep!

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Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Servings:5 servings

Calories:402

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small yellow onion chopped (about ½ cup)
• 2 garlic cloves minced (or 1½ teaspoons garlic powder)
• 2 ½ cups low‑sodium chicken broth
• 2 4 oz cans diced green chilies
• 1 ½ teaspoons ground cumin
• ¼ teaspoon cayenne pepper optional
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ small lime juice of
• 2 15 oz cans great northern beans drained and rinsed
• 1 cup corn frozen or fresh
• 2 cups cooked chicken shredded (rotisserie or leftover)
• 1 cup sour cream or plain Greek yogurt

Method

 

1. Heat the olive oil in a large 5–6 quart pot over medium‑high heat. Add the chopped onion and sauté until softened, about 3–5 minutes. Add the minced garlic and cook for 30 seconds.
2. Add the chicken broth, diced green chilies, ground cumin, cayenne pepper, dried oregano, paprika, and lime juice. Season with salt and pepper to taste and stir to combine.
3. Drain and rinse the beans. Add a ladleful of the beans with a splash of broth to a food processor and puree until smooth (this step helps thicken and add creaminess).
4. Return the pureed beans to the pot along with the remaining whole beans and corn. Bring the mixture to a simmer, uncovered, and cook for 15–30 minutes.
5. Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded chicken until heated through and creamy.
6. Serve hot with toppings like fresh cilantro, shredded cheese, avocado, green onions, or tortilla chips if desired.

Notes

This white chicken chili can be made on the stovetop, in a slow cooker, or in an Instant Pot. Blending some of the beans gives the soup a creamy texture without heavy dairy; feel free to swap Greek yogurt for sour cream. Leftovers store well in the fridge for 3–4 days. :contentReference[oaicite:1]{index=1}