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.

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.

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

Description

This creamy white chicken chili is a comforting, protein-packed dish made with tender shredded chicken, white beans, green chilies, and a flavorful broth. It’s an easy and healthy meal perfect for busy weeknights, offering a delicious alternative to traditional red chili with a creamy, mildly spiced finish.

Ingredients

Scale

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

Toppings (Optional):

Fresh cilantro
Shredded cheese
Tortilla chips
Sliced avocado
Green onions

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Instructions

Sauté the aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and cook for 3-5 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Build the flavor base: Pour in the chicken broth and add the diced green chilies, cumin, paprika, cayenne, oregano, lime juice, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
Prepare the beans: 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 will enhance the chili’s creamy texture without adding extra dairy.
Simmer the chili: Add the pureed beans, whole beans, and corn to the pot. Stir everything together and let it simmer uncovered for 15-30 minutes, allowing the flavors to meld and the broth to slightly thicken.
Finish with creaminess: Remove the pot from heat and stir in the shredded chicken and sour cream (or Greek yogurt). Mix thoroughly until the chili reaches a smooth and creamy consistency.
Serve and enjoy: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, or crushed tortilla chips for extra texture and flavor.

Notes

If using raw chicken, add it to the broth in the beginning and simmer until fully cooked, about 20 minutes, then shred before stirring back into the pot.
For a vegetarian version, replace the chicken with extra beans or vegetables like bell peppers and zucchini, and use vegetable broth instead of chicken broth.
Store leftovers in the refrigerator for up to 4 days or freeze (without sour cream) for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup / Chili
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: About 1 ¼ cups
Calories: 299 kcal
Sugar: 4g
Sodium: 126mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 10g
Protein: 20g
Cholesterol: 2mg