Creamy White Chicken Chili Recipe

Ingredients for White Chicken Chili

I keep most of these ingredients stocked because this chili has become my reliable answer when dinner needs to happen fast. The ingredient list is straightforward and uses items you can grab at any grocery store. I prefer rotisserie chicken to save precious time, though any leftover cooked chicken works perfectly.

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder) – fresh garlic gives better flavor in my experience
• 2½ cups low-sodium chicken broth – I typically use Swanson or Pacific brands
• 2 (4 oz) cans diced green chilies
• 1½ teaspoons ground cumin
• ¼ teaspoon cayenne pepper – start with less if you’re heat-sensitive, you can always add more
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ small lime, juice from
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans great northern beans – rinsing them well prevents a cloudy broth
• 1 cup sour cream or plain Greek yogurt – note that Greek yogurt creates a tangier flavor
• 1 cup corn (frozen or fresh)
• 2 to 2½ cups cooked chicken, shredded (rotisserie or leftover chicken)

Step-by-Step Instructions

Before starting, I recommend reading through all steps and gathering your ingredients. Having everything prepped makes the cooking process much smoother.

Step 1: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until softened and translucent. Add minced garlic and cook for just 30 seconds until fragrant, watching carefully so it doesn’t burn.

Step 2: Pour in chicken broth along with green chilies, cumin, cayenne pepper, paprika, oregano, and lime juice. Season with salt and pepper to taste. Stir everything together and let the aromatics bloom for a minute.

Step 3: Drain and rinse your beans thoroughly in a strainer. For that thick, creamy texture, use a large serving spoon to scoop out about 1 cup of beans and add them to a food processor with 2-3 tablespoons of broth from your pot. Blend until completely smooth. If you don’t have a food processor, you can mash this portion of beans with a potato masher or fork, though it won’t be quite as smooth.

Step 4: Add the pureed beans back to the pot along with the remaining whole beans and corn. Bring the mixture to a gentle simmer and cook uncovered for 15-30 minutes, stirring occasionally. Simmer for at least 15 minutes for flavors to meld, or up to 30 minutes for a thicker consistency and more developed flavor.

Step 5: Remove the pot from heat and let it sit for 2-3 minutes to cool slightly. This cooling step prevents the sour cream from separating. Stir in sour cream and shredded chicken. Taste and adjust seasonings as needed – I often add a pinch more salt at this stage.

Step 6: Serve immediately in bowls, garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips for crunch.

Perfect Pairings for White Chicken Chili

This creamy chili pairs beautifully with sides that add texture contrast and fresh flavors to balance the richness.

Garlic Bread Rolls: Warm, buttery garlic bread is perfect for soaking up every bit of that creamy broth. The crispy exterior and soft interior provide excellent textural contrast.

Mexican Street Corn Salad: Fresh corn tossed with lime, cotija cheese, and cilantro adds a bright, tangy element that cuts through the richness while reinforcing those Mexican-inspired flavors.

Simple Garden Salad: A crisp salad with romaine, tomatoes, and a lime vinaigrette provides refreshing contrast and adds vegetables to round out the meal nutritionally.

Cilantro Lime Steak Bowls: For a heartier meal, serve the chili alongside these flavorful bowls for a complete Tex-Mex spread that’s perfect for feeding a crowd.

Baked Cream Cheese Chicken Taquitos: These crispy taquitos make an excellent side or appetizer, adding more protein and satisfying crunch to complement the creamy chili.

Make-Ahead and Storage Guide

This chili actually improves the next day after the flavors have had time to develop together. Store leftovers in an airtight container in the refrigerator for 3-4 days. The chili will thicken considerably when cold, so reheat portions in the microwave or gently on the stovetop, adding a splash of broth to restore the desired consistency.

For freezer storage, prepare the chili through step 4 before adding the sour cream and chicken. Let it cool completely, then freeze in portion-sized containers for up to 3 months. I freeze the cooked chicken separately to maintain better texture. Thaw overnight in the refrigerator, then reheat on the stovetop and stir in the chicken and sour cream just before serving. Note that the texture may be slightly grainier after freezing, but the flavor remains excellent.

This chili works wonderfully for meal prep. I often double the batch and portion it into individual containers for quick lunches throughout the week. It reheats beautifully and maintains that comforting, satisfying quality.

FAQs

White Chicken Chili

Creamy white chicken chili made with tender chicken, white beans, and green chilies in a flavorful broth. Perfect for stovetop, slow cooker, or Instant Pot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 299

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 small yellow onion chopped (about ½ cup)
• 2 cloves garlic finely minced (or 1½ teaspoons garlic powder)
• 2.5 cups low-sodium chicken broth
• 2 cans diced green chilies 4 oz each
• 1.5 teaspoons ground cumin
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon dried oregano
• 0.5 teaspoon paprika
• 0.5 small lime juice only
• Salt and freshly ground black pepper to taste
• 2 cans great northern beans 15 oz each, drained and rinsed
• 1 cup sour cream or plain Greek yogurt
• 1 cup corn frozen or fresh
• 2 to 2.5 cups cooked chicken shredded, rotisserie or leftover

Equipment

• Large 5-6 quart pot
• Food processor (optional)
• Strainer

Method

 

1. Heat olive oil in a large 5-6 quart pot over medium-high heat. Add chopped onion and sauté for 3-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
2. Add chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, salt, and pepper to the pot. Stir to combine and let aromatics bloom for a minute.
3. Drain and rinse beans in a strainer. Using a large serving spoon, scoop out about 1 cup of beans and add to a food processor with 2-3 tablespoons of broth from the pot. Puree until smooth. Alternatively, mash with a potato masher or fork.
4. Add pureed beans, remaining whole beans, and corn to the soup pot. Bring mixture to a simmer and cook uncovered for 15-30 minutes, stirring occasionally. Simmer at least 15 minutes for flavors to meld, or up to 30 minutes for thicker consistency.
5. Remove pot from heat and let sit for 2-3 minutes to cool slightly. Stir in sour cream and shredded chicken. Taste and adjust seasonings as needed.
6. Serve garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

For meal prep, freeze the chili before adding sour cream and chicken. Store separately and combine when reheating. The chili thickens considerably when refrigerated – add broth when reheating. Adjust spice level by using mild or hot green chilies. Can substitute salsa verde for green chilies. Greek yogurt creates a tangier flavor than sour cream.