Creamy White Chicken Chili

Name: Creamy White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, chopped; 2 garlic cloves, minced; 2 ½ cups low-sodium chicken broth; 2 (4-ounce) cans diced green chilies; 1 ½ teaspoons ground cumin; ½ teaspoon paprika; ¼ teaspoon cayenne pepper; ½ teaspoon dried oregano; ½ small lime, juiced; Salt and freshly ground black pepper, to taste; 2 (15-ounce) cans great northern beans, drained and rinsed; 1 cup corn (fresh or frozen); 2 heaping cups cooked, shredded chicken (rotisserie or leftover); 1 cup sour cream or plain Greek yogurt; Fresh cilantro; Shredded cheese; Tortilla chips; Sliced avocado; Green onions

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There is something special about a warm bowl of creamy white chicken chili on a chilly evening. I remember the first time I made it—I was looking for an easy, comforting meal that didn’t require hours in the kitchen. This recipe quickly became a staple in my home because it is simple, hearty, and packed with flavor.

What makes this chili stand out from traditional red chili is its creamy texture, mild spice, and protein-rich ingredients. It is a fantastic option for those who want a lighter yet satisfying meal, and it is perfect for beginner cooks because it requires minimal effort and delivers great results every time.

Why This Recipe is Special

Beginner-Friendly – This is a foolproof recipe that does not require advanced cooking skills. If you can sauté onions and stir ingredients together, you can make this dish!

Quick and Easy – Whether you use a stovetop, slow cooker, or Instant Pot, this meal comes together effortlessly in under an hour.
Nutritious and Satisfying – With lean chicken, fiber-rich beans, and a creamy (but light) base, this chili is a balanced meal that is both filling and healthy.
Flexible Ingredients – You can customize this dish based on what you have in your pantry. From using different beans to adjusting the spice level, it is easy to make this chili your own.

Ingredients and Their Role

Olive Oil – Used for sautéing the onions and garlic, adding a rich depth of flavor.
Onion and Garlic – These aromatics provide a strong flavor base for the chili.
Chicken Broth – The foundation of the soup, keeping it light yet flavorful.

Diced Green Chilies – Adds mild heat and tangy undertones without overwhelming spice.
Ground Cumin, Cayenne Pepper, Paprika, and Oregano – These spices bring warmth and depth to the dish.
Lime Juice – A touch of acidity balances the richness of the chili.

Salt and Black Pepper – Enhances the overall flavor.
White Beans (Great Northern, Cannellini, or Navy Beans) – Contributes creaminess and protein.
Corn (Fresh or Frozen) – Adds a hint of sweetness and texture.

Cooked Chicken (Shredded Rotisserie or Leftover Chicken) – The star of the dish, providing protein and heartiness.
Sour Cream or Greek Yogurt – Makes the chili creamy without being overly heavy.

Ingredient Substitutions

Chicken – Swap with turkey or omit for a vegetarian version with extra beans and vegetables.

Beans – Use pinto beans or chickpeas if you don’t have white beans.
Sour Cream – Greek yogurt is a great alternative for a slightly tangy taste.
Green Chilies – Substitute with mild salsa verde for a different twist.

Step-by-Step Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for about 3-5 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 2: Pour in chicken broth and add diced green chilies, cumin, paprika, cayenne, oregano, lime juice, salt, and black pepper. Stir well to combine.

Step 3: Drain and rinse the white beans. Take about one cup of the beans and blend them with a splash of broth to create a thick puree. This step is optional but helps give the chili a rich and creamy texture.

Step 4: Add the pureed beans, remaining whole beans, and corn to the pot. Bring the mixture to a gentle simmer and cook uncovered for 15-30 minutes, stirring occasionally.

Step 5: Remove the pot from heat and stir in the shredded cooked chicken and sour cream (or Greek yogurt). Mix until fully combined and the chili reaches a creamy consistency.

Step 6: Serve warm, garnished with fresh cilantro, shredded cheese, avocado slices, and crushed tortilla chips if desired.

Beginner Tips and Notes

How to Tell When It’s Done – The chili is ready when it has thickened slightly, and all ingredients are well incorporated. If using raw chicken, make sure it is fully cooked and easily shreds apart.
Too Spicy? – Reduce the cayenne or use only one can of green chilies instead of two.
Want It Creamier? – Add extra blended beans or stir in a little more Greek yogurt.

Shortcut Tip – Use rotisserie chicken to save time and skip the extra cooking step.

Serving Suggestions

This creamy white chicken chili pairs wonderfully with:

Crusty Bread – A warm slice of artisan bread to soak up the flavors.

Cornbread – A slightly sweet contrast to the savory chili.
Side Salad – A fresh green salad with a citrusy vinaigrette for a light touch.

Storing and Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze before adding sour cream for up to 3 months. Reheat on the stove or microwave after thawing.

This easy sheet pan dinner alternative is a one-pot wonder that delivers on both flavor and nutrition. Whether you are making it for a busy weeknight meal or a cozy weekend dinner, this lemon herb chicken recipe-inspired white chicken chili will quickly become a favorite.

If you try this recipe, let us know in the comments how it turned out. What toppings did you use? Did you make any customizations? Share your experience and inspire other home cooks!

FAQ About Creamy White Chicken Chili

Can I make this chili in a slow cooker or Instant Pot?

Yes! For a slow cooker, add raw chicken, broth, green chilies, spices, corn, and beans, then cook on low for 5 hours or high for 3 hours before shredding the chicken and stirring in the sour cream. For an Instant Pot, sauté the onions and garlic, then add the remaining ingredients (except sour cream) and cook on high pressure for 8 minutes. Let the pressure release naturally for 15 minutes, shred the chicken, and stir in sour cream.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute that keeps the dish creamy while adding a slight tang. If you prefer a dairy-free option, try coconut cream or a cashew-based alternative.

How can I make this chili thicker?

Blending a portion of the beans with some broth before adding them back to the pot creates a thicker, creamier texture. You can also let the chili simmer uncovered for a longer time to reduce excess liquid.

Is this chili spicy?

This recipe has a mild kick from cayenne and green chilies, but you can control the spice level. Reduce or omit the cayenne for a milder version, or add jalapeños or extra green chilies for more heat.

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