Creamy White Chicken Chili Recipe

Why You’ll Love This Recipe

This white chicken chili is a refreshing twist on traditional chili. It's creamy without being too heavy, thanks to a base of pureed beans and sour cream. The combination of warming spices and the subtle heat from green chilies creates a depth of flavor that's both comforting and satisfying. It's also highly customizable, making it ideal for family dinners or casual gatherings.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 small yellow onion, chopped (about ½ cup)

• 2 garlic cloves, finely minced (or 1 ½ 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

• ½ teaspoon dried oregano

• ½ teaspoon paprika

• Juice from ½ small lime

• Salt and freshly ground black pepper, to taste

• 2 (15 oz) cans great northern beans

• 1 cup sour cream (or plain Greek yogurt)

• 1 cup corn (frozen or fresh)

• 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)

• Fresh cilantro

• Shredded cheese

• Tortilla chips

• Green onions

• Avocado

Directions

1. Heat 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 garlic and cook for another 30 seconds.

2. Pour in the chicken broth and stir in diced green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper.

3. Drain and rinse the beans. Take one big ladleful of the beans and blend with a splash of broth until smooth to create a creamier texture (optional).

4. Add the pureed beans, whole beans, and corn into the pot. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes, allowing the flavors to meld.

5. Remove the pot from heat and stir in the sour cream and shredded chicken.

6. Serve warm, topped with fresh cilantro, shredded cheese, avocado slices, and tortilla chips as desired.

Servings and timing

This recipe yields approximately 5 servings and takes about 45 minutes from start to finish, making it an excellent weeknight dinner option.

Variations

• Make it spicier: Add chopped jalapeños or increase the cayenne pepper.

• Use different beans: Cannellini or navy beans work just as well.

• Dairy-free option: Substitute the sour cream with a plant-based alternative.

• Add veggies: Bell peppers or spinach can boost nutrition.

• Creamier texture: Add cream cheese or heavy cream for extra richness.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it on the stove over medium heat or in the microwave, stirring occasionally. If the chili thickens too much, stir in a splash of broth or water to loosen it.

FAQs

How spicy is white chicken chili?

The heat level is mild to moderate, but it can be easily adjusted by adding more or less cayenne pepper or green chilies.

Can I make this chili in a slow cooker?

Yes, cook on low for 4–6 hours or on high for 2–3 hours. Stir in the sour cream and chicken at the end.

Is white chicken chili gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure all canned ingredients are labeled gluten-free.

Can I freeze white chicken chili?

Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months.

What can I use instead of great northern beans?

Cannellini or navy beans are excellent alternatives.

How can I thicken the chili without beans?

You can mash some of the corn or stir in a bit of cream cheese or a cornstarch slurry.

What toppings go well with white chicken chili?

Popular toppings include shredded cheese, avocado, cilantro, tortilla chips, green onions, and a squeeze of lime.

Can I use leftover turkey instead of chicken?

Yes, cooked turkey is a great substitute and works just as well in this recipe.

Can I make it vegetarian?

Sure! Omit the chicken and use vegetable broth. You can add extra beans or tofu for protein.

How do I make it less creamy?

Use less sour cream or substitute with a lighter ingredient like Greek yogurt, or skip it altogether for a broth-based version.

Conclusion

Creamy White Chicken Chili is a simple, flavorful, and comforting dish that’s perfect for cozy dinners. With its blend of tender chicken, hearty beans, and warming spices, it offers a delicious and satisfying alternative to traditional chili. Whether you're feeding a crowd or meal-prepping for the week, this chili is sure to become a favorite in your recipe collection.

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This Creamy White Chicken Chili is a hearty, comforting dish featuring shredded chicken, white beans, green chilies, corn, and warming spices in a creamy broth. It's perfect for cozy nights and comes together in just 45 minutes.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 5 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 tablespoon olive oil

1 small yellow onion, chopped (about ½ cup)

2 garlic cloves, finely minced (or 1 ½ 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

½ teaspoon dried oregano

½ teaspoon paprika

Juice from ½ small lime

Salt and freshly ground black pepper, to taste

2 (15 oz) cans great northern beans

1 cup sour cream (or plain Greek yogurt)

1 cup corn (frozen or fresh)

2 heaping cups cooked chicken, shredded

Fresh cilantro (for topping)

Shredded cheese (for topping)

Tortilla chips (for topping)

Green onions (for topping)

Avocado (for topping)

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Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for 3–5 minutes until softened. Add garlic and cook for 30 seconds more.
2. Pour in the chicken broth and stir in diced green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, salt, and pepper.
3. Drain and rinse the beans. Blend one ladleful of beans with a splash of broth until smooth (optional).
4. Add pureed beans, remaining whole beans, and corn to the pot. Bring to a simmer and cook uncovered for 15–30 minutes.
5. Remove from heat and stir in the sour cream and shredded chicken.
6. Serve warm with optional toppings like cilantro, shredded cheese, avocado, tortilla chips, and green onions.

Notes

• Add jalapeños or more cayenne for extra heat.
• Substitute great northern beans with cannellini or navy beans.
• Use dairy-free sour cream for a dairy-free version.
• Add vegetables like bell peppers or spinach for more nutrition.
• For a creamier texture, stir in cream cheese or heavy cream.
• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 3g
• Sodium: 670mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 75mg