The Best Creamy White Chicken Chili Recipe
There’s something about a bowl of creamy white chicken chili that feels like a big, cozy hug in a bowl. It’s one of those dishes that brings warmth to the coldest of nights or adds a bit of comfort to a rainy day. I’ve made this recipe more times than I can count, and it never fails to be a crowd-pleaser. Whether you’re making it for a weeknight family dinner or doubling the batch for a potluck, this chili is a hands-down winner. The combination of tender chicken, creamy beans, and the subtle heat of green chiles just works—every single time.
But what really sets this recipe apart from other chili recipes is the texture. It’s rich, creamy, and indulgent without being too heavy. The balance of flavors—from the tangy sour cream to the smoky cumin and slight kick from cayenne—is just perfect. Plus, using rotisserie chicken makes it so easy! Trust me, this creamy white chicken chili is about to become a new favorite in your home.
The first time I made white chicken chili
I still remember the first time I whipped up this creamy white chicken chili. It was one of those hectic days when the last thing I wanted to do was spend hours in the kitchen. A friend had been raving about white chicken chili for weeks, and I thought, why not give it a go? With a rotisserie chicken sitting in the fridge, I figured I had half the battle won already. As I watched the onions sizzle and smelled the garlic powder bloom in the olive oil, I knew I was on to something. When the whole pot came together with beans, chiles, and that heavenly combo of sour cream and heavy whipping cream, it was love at first bite. I still remember standing over the stove, sneaking spoonfuls before dinner—it was that good.
A little backstory: Where does white chicken chili come from?
While traditional chili usually leans on beef, tomatoes, and red beans, white chicken chili takes a lighter, brighter approach. It’s a Southwestern spin on classic chili, featuring white beans, chicken, and green chiles instead of the deep reds and browns you might be used to. There’s a bit of Tex-Mex influence here too, with cumin and oregano adding layers of flavor that make this dish truly unique. Over the years, it’s evolved into a creamy comfort food staple, especially in American kitchens. And the best part? It’s a recipe that adapts well—whether you like it mild or extra spicy, thick or a little brothier, there’s room to make it your own.
Let’s talk ingredients: the stars of the show
- Rotisserie chicken: Using pre-cooked chicken makes this recipe incredibly easy and quick. I love the tender, juicy texture it brings, but you can also swap in any leftover chicken you have on hand. If you’re in a pinch, poached chicken breasts work great too.
- Great Northern beans: These beans add a creamy texture and mild flavor. You could also use cannellini beans or navy beans if that’s what you have in your pantry.
- Diced green chiles: These chiles bring just the right amount of heat without being overwhelming. If you want to dial up the spice, try using fire-roasted chiles or adding a chopped jalapeño.
- Sour cream and heavy whipping cream: This duo is what makes the chili so irresistibly creamy. If you’re watching calories, you can swap the heavy cream for half-and-half, but the richness might be slightly reduced.
- Spices (cumin, oregano, cayenne): These seasonings add warmth and depth to the chili. You can adjust the cayenne to your heat tolerance or leave it out entirely if you prefer a milder dish.
Essential kitchen tools: What you’ll need
This recipe doesn’t require any fancy gadgets, but there are a few tools that make the process smoother:
- Large saucepan or Dutch oven: This will be your go-to pot for cooking the chili. A Dutch oven, in particular, helps maintain an even heat, which is perfect for slow simmering.
- Wooden spoon or spatula: You’ll want something sturdy to stir the chili as it thickens.
- Sharp knife: For chopping the onion, of course! (No tears if you can help it.)
- Measuring spoons: To get your seasonings just right. Though, I’ll admit, I often eyeball it—after a few times making this, you’ll get the feel for how much of each spice you like.
Step-by-step: Let’s get cooking
- Sauté the onions: Start by heating a tablespoon of olive oil in a large saucepan over medium heat. Toss in your chopped onion and sprinkle with the garlic powder. Stir it around until the onion turns translucent and soft, about 5 minutes. (Trust me, the smell will start filling your kitchen in the best way!)
- Add the chicken and beans: Once the onions are soft, toss in the shredded chicken and drained Great Northern beans. Give it all a good stir so everything starts to mingle.
- Pour in the broth and chiles: Next, pour in the chicken broth and both cans of diced green chiles. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes. This is where the magic happens—the flavors blend together and the broth thickens up slightly. Stir occasionally to make sure nothing sticks to the bottom.
- Season it up: While the chili simmers, add in your spices—cumin, oregano, salt, pepper, and a pinch of cayenne if you’re feeling adventurous. Adjust to taste, but remember, you can always add more heat later.
- Add the creamy goodness: After the chili has simmered and your kitchen smells incredible, remove the pot from the heat. Stir in the sour cream and heavy whipping cream until the chili is rich and creamy. Taste again to adjust the seasoning if needed.
- Serve and garnish: Ladle the chili into bowls and top with shredded cheese, crushed tortilla chips, or fresh green onions. I like to add a squeeze of lime for a little extra brightness.
Mix it up: Variations on white chicken chili
This recipe is pretty flexible, and I love experimenting with it depending on what’s in season or what I’m in the mood for:
- Vegan version: Swap the chicken for diced tofu or even jackfruit for a plant-based twist. Use dairy-free sour cream and coconut cream instead of heavy cream, and you’re all set!
- Gluten-free: This recipe is naturally gluten-free as long as you check the labels on your chicken broth and beans.
- Add veggies: Want to sneak in some extra nutrition? Try adding diced zucchini, corn, or bell peppers. They cook down beautifully and add extra texture and flavor.
- Extra spicy: If you like your chili with more of a kick, toss in a chopped jalapeño or a bit more cayenne. You could even top it with sliced pickled jalapeños for a spicy crunch.
Serving suggestions: How to make it a meal
This creamy white chicken chili is hearty on its own, but if you’re looking to round out the meal, here are a few ideas:
- Toppings: Shredded cheddar, Monterey Jack, or a Mexican cheese blend adds a great melted layer on top. A dollop of guacamole or fresh cilantro also works wonders.
- Side dishes: Cornbread is a classic side, but I also love serving this with warm tortillas. A simple side salad with avocado and lime vinaigrette adds a nice refreshing contrast to the creamy chili.
Drink pairings: My favorites
When it comes to drinks, you can’t go wrong with a cold beer. A light lager or a crisp pilsner balances the richness of the chili. If you’re more into wine, a chilled Sauvignon Blanc with its citrusy notes would complement the creaminess nicely. And if you’re avoiding alcohol, a sparkling limeade or iced tea would do the trick.
Storing leftovers: Chili for days
This chili stores beautifully. Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days, and the flavors will only get better. To reheat, simply warm it in a saucepan over low heat, stirring occasionally. If the chili thickens too much, add a splash of chicken broth or water to loosen it up.
Scaling the recipe: Feed a crowd or just yourself
If you’re cooking for a larger group, this recipe doubles easily. Just make sure you use a large enough pot! On the other hand, if you’re cooking for one or two, you can halve the recipe, though I always recommend making the full batch because the leftovers are so good.
Potential hiccups: What could go wrong?
If your chili ends up too thick, don’t worry! Just add a bit more chicken broth to thin it out. If it’s too spicy, stir in a bit more sour cream to cool it down. And if it’s lacking in flavor, a pinch of salt or an extra dash of cumin should bring it back to life.
Ready to give it a try?
I hope you’re as excited as I am about this creamy white chicken chili! It’s the ultimate comfort food and so easy to make. Whether you stick to the original recipe or put your own twist on it, I’m sure you’ll love it as much as I do. Let me know how it turns out and what fun variations you come up with—I’m always looking for new ways to enjoy this favorite.
FAQs
1. Can I make this in a slow cooker?
Absolutely! Sauté the onions separately, then add everything (except the sour cream and heavy cream) to the slow cooker. Cook on low for 4-6 hours, then stir in the creams at the end.
2. Can I freeze this chili?
Yes, it freezes well! Just skip adding the sour cream and heavy cream before freezing. When you’re ready to eat, thaw it, heat it up, and stir in the cream at the end.
3. What can I use instead of sour cream?
Greek yogurt is a great alternative if you want something a little lighter but still creamy.
4. How can I make this chili thicker?
You can mash some of the beans before adding them, or simmer the chili uncovered a bit longer to reduce the liquid.
5. Can I use fresh green chiles?
Yes! If you have access to fresh roasted green chiles, they’ll add even more depth of flavor.
The Best Creamy White Chicken Chili Recipe
Cozy up with this creamy white chicken chili! It’s a simple, flavorful dish made with tender chicken, white beans, and green chiles.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 1 pound rotisserie chicken, shredded
- 1 medium chopped onion
- 1 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 cans (15-ounce) Great Northern beans, drained and rinsed
- 14 1/2 ounces chicken broth
- 2 cans diced green chiles (4-ounce cans)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Instructions
- Sauté the onions: Start by heating a tablespoon of olive oil in a large saucepan over medium heat. Toss in your chopped onion and sprinkle with the garlic powder. Stir it around until the onion turns translucent and soft, about 5 minutes. (Trust me, the smell will start filling your kitchen in the best way!)
- Add the chicken and beans: Once the onions are soft, toss in the shredded chicken and drained Great Northern beans. Give it all a good stir so everything starts to mingle.
- Pour in the broth and chiles: Next, pour in the chicken broth and both cans of diced green chiles. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes. This is where the magic happens—the flavors blend together and the broth thickens up slightly. Stir occasionally to make sure nothing sticks to the bottom.
- Season it up: While the chili simmers, add in your spices—cumin, oregano, salt, pepper, and a pinch of cayenne if you’re feeling adventurous. Adjust to taste, but remember, you can always add more heat later.
- Add the creamy goodness: After the chili has simmered and your kitchen smells incredible, remove the pot from the heat. Stir in the sour cream and heavy whipping cream until the chili is rich and creamy. Taste again to adjust the seasoning if needed.
- Serve and garnish: Ladle the chili into bowls and top with shredded cheese, crushed tortilla chips, or fresh green onions. I like to add a squeeze of lime for a little extra brightness.
Notes
Serving suggestions: How to make it a meal
This creamy white chicken chili is hearty on its own, but if you’re looking to round out the meal, here are a few ideas:
- Toppings: Shredded cheddar, Monterey Jack, or a Mexican cheese blend adds a great melted layer on top. A dollop of guacamole or fresh cilantro also works wonders.
- Side dishes: Cornbread is a classic side, but I also love serving this with warm tortillas. A simple side salad with avocado and lime vinaigrette adds a nice refreshing contrast to the creamy chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner