Creamy White Chicken Chili Recipe
If you’re searching for a bowl of pure comfort, look no further than this Creamy White Chicken Chili. It wraps everything you want from a great chili into one irresistible, soul-warming dish. Tender shreds of chicken, creamy beans, and a gentle kick of green chilies all come together in a velvety broth that’s both hearty and heartwarming. Whether you’re feeding a crew or just cozying up on a chilly night, this is one recipe you’ll want front and center in your rotation.
Ingredients You’ll Need
With just a handful of staple ingredients, you can create a Creamy White Chicken Chili with layers of flavor and luscious texture. Each element brings its own magic to the pot, from the sweetness of corn to the punch of green chilies and the comforting creaminess that makes this dish unforgettable.
- Olive oil: Adds a lovely richness and helps soften the onion and garlic as a flavorful base for your chili.
- Onion (diced): Creates a sweet, savory foundation that infuses every spoonful with depth.
- Garlic (minced): Brings aromatic warmth and a gentle zing—don’t skip it!
- Boneless skinless chicken breasts: The star protein, becoming tender and juicy as it cooks and shreds easily.
- Great northern beans (canned): For creamy texture and added protein, these mild beans hold the chili together beautifully.
- Diced green chilies (canned): Add a subtle heat and tang that sets white chili apart from the classic red version.
- Chicken broth: Infuses every bite with savory depth while keeping the chili light and soupy.
- Ground cumin: Delivers that signature earthy warmth essential for authentic chili flavor.
- Dried oregano: Adds an herby undertone that brightens up the dish.
- Chili powder: Offers mild spice and lovely color, balancing the creamy elements.
- Salt: Enhances all the flavors and ties everything together.
- Black pepper: Adds a touch of background warmth—freshly cracked is best!
- Frozen corn: Contributes a pop of sweetness and a bit of color for visual interest.
- Sour cream: The secret to that lush, tangy creaminess you’ll crave.
- Heavy cream: Responsible for the decadent, silky texture that sets this chili apart from the rest.
- Fresh cilantro: Perfect for a refreshing, herbal finish as a garnish.
- Shredded Monterey Jack cheese: Melty, mild, and just right for a cheesy crown on your bowl.
How to Make Creamy White Chicken Chili
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in your diced onion and let it soften for about 4–5 minutes, stirring frequently so nothing sticks. Once your kitchen fills with that irresistible onion aroma, add the minced garlic and stir for an extra minute. This step lays the groundwork, ensuring your Creamy White Chicken Chili is infused with flavor from the very beginning.
Step 2: Build the Chili Base
Now, add your chicken breasts, great northern beans, green chilies, chicken broth, cumin, oregano, chili powder, salt, and black pepper to the pot. Stir everything together and bring the mixture to a gentle simmer. By letting all these ingredients mingle, you’re setting the stage for that signature, developed flavor that Creamy White Chicken Chili is known for. Cover the pot and let it simmer for 15–20 minutes, until the chicken is fully cooked and the broth is brimming with goodness.
Step 3: Shred the Chicken
Carefully remove the chicken breasts from the pot and set them on a cutting board. Using two forks, shred the chicken into bite-size pieces—don’t worry about making them perfect; rustic is good! Return your shredded chicken to the chili so it can soak up more of that delicious broth. This simple step makes every bite so satisfyingly hearty.
Step 4: Finish with Creaminess
Stir in the frozen corn, sour cream, and heavy cream. Let everything simmer together for 5 additional minutes, just until it’s hot and the corn is tender. The sour cream and heavy cream blend into the soup, creating the silky, rich texture that Creamy White Chicken Chili fans adore. Give everything a taste and adjust the seasoning if needed before serving.
How to Serve Creamy White Chicken Chili
Garnishes
The right toppings can take your bowl from comforting to spectacular. Sprinkle plenty of shredded Monterey Jack cheese over each steaming bowl, letting it melt a little for that irresistible gooeyness. A handful of fresh cilantro adds color and a burst of bright flavor. If you like a little extra heat, some thinly sliced jalapeños or a dash of hot sauce will do the trick too!
Side Dishes
Creamy White Chicken Chili is fantastic all on its own, but I love serving it with a side of warm cornbread or a bowl of crispy tortilla chips for dipping. If you’re feeding a crowd, offer a simple green salad with a zesty vinaigrette to round out the meal and add some freshness to your table.
Creative Ways to Present
For a fun twist, try ladling your Creamy White Chicken Chili into bread bowls for a cozy, rustic presentation. Mini chili shooters in small cups make perfect appetizers for parties or game-day gatherings. You can even serve leftovers over a steaming baked potato for a next-day lunch that’s anything but boring.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy White Chicken Chili stores beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen with time, making each spoonful even more delicious the next day. Just let it cool completely before stashing it away.
Freezing
If you’d like to freeze your chili, let it cool first, then transfer to freezer-safe containers. It will keep in the freezer for up to three months. Just be aware that soups with a lot of dairy might separate slightly upon thawing, but a quick stir while reheating will bring everything back together.
Reheating
When you’re ready to enjoy your Creamy White Chicken Chili again, gently reheat it on the stovetop over medium-low heat, stirring now and then. If it seems a bit too thick, add a splash of chicken broth or water to loosen it up. Microwave reheating also works in a pinch; just use short bursts and stir occasionally for even warmth.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using shredded rotisserie chicken can make this recipe even quicker and easier. Just skip the step of simmering chicken breasts and add the shredded rotisserie meat at the point where you return shredded chicken to the pot.
Is Creamy White Chicken Chili spicy?
This chili is generally mild and family-friendly, thanks to the gentle green chilies and balanced spices. If you want a kick, add a pinch of cayenne pepper or more chili powder to taste.
Can I make this Creamy White Chicken Chili in a slow cooker?
Yes! Add all ingredients except for the sour cream, heavy cream, and frozen corn to your slow cooker. Cook on low for 6 hours or high for 3 hours, then stir in the dairy and corn in the last 30 minutes as directed.
What beans can I substitute if I don’t have great northern beans?
Cannellini beans or navy beans are excellent swaps for great northern beans; both offer a similar creamy texture and mild flavor, so your Creamy White Chicken Chili will still be delicious.
Can I make this recipe dairy-free?
Of course! Swap the sour cream and heavy cream for a dairy-free alternative, or blend in a bit of cashew cream or coconut cream. You’ll get a thick, creamy texture with a slightly different, but still delightful, flavor.
Final Thoughts
If you’re after a big bowl of comfort that doesn’t cut corners on flavor, give this Creamy White Chicken Chili a try. It’s a family favorite for a reason! Each spoonful is creamy, hearty, and guaranteed to bring a smile to your face—perfect for sharing with your favorite people or enjoying all to yourself.
Print
Creamy White Chicken Chili Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Creamy White Chicken Chili is a comforting and flavorful twist on traditional chili. Made with tender chicken, hearty beans, and a creamy broth, this soup is perfect for chilly days.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts
Additional Ingredients:
- 2 (15-ounce) cans great northern beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Fresh cilantro and shredded Monterey Jack cheese for garnish
Instructions
- Saute Aromatics: In a large pot, heat olive oil over medium heat. Add onion, cook until softened. Stir in garlic.
- Cook Chicken: Add chicken, beans, green chilies, broth, cumin, oregano, chili powder, salt, and pepper. Simmer until chicken is cooked.
- Shred Chicken: Remove chicken, shred, and return to pot. Add corn, sour cream, and heavy cream.
- Simmer: Cook for 5 minutes. Serve hot, garnished with cilantro and cheese.
Notes
- For extra spice, add 1/4 teaspoon cayenne pepper.
- Delicious with tortilla chips or cornbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 80 mg
