Creamy White Chicken Chili Recipe

BySoha

When comfort meets bold flavor, you get this Creamy White Chicken Chili Recipe ,a dish that warms you from the inside out. Unlike traditional chili, this version skips the red sauce for a velvety, savory broth rich with tender chicken, white beans, and a gentle heat from green chilies. It’s hearty, creamy, and incredibly easy to make, the kind of dish that turns an ordinary evening into something extraordinary. Whether for game day or a cozy dinner, this recipe is your ticket to pure comfort in a bowl.

Ingredients List

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb (450 g) boneless, skinless chicken breasts (or thighs)
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups chicken broth
  • ½ cup sour cream (or Greek yogurt for a lighter option)
  • ½ cup heavy cream or half-and-half
  • Juice of ½ lime
  • Fresh cilantro, chopped (for garnish)

Step-by-Step Instructions

white chicken chili
Step 1: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 2: Cook the Chicken

Add chicken breasts to the pot and sear on both sides until lightly golden, about 2 minutes per side. This adds flavor while keeping the meat tender.

Step 3: Build the Flavor Base

Add green chilies, cumin, chili powder, paprika, oregano, salt, and black pepper. Stir well to coat the chicken and onions with the seasonings.

Step 4: Simmer the Chili

Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the chicken is fully cooked and tender.

Step 5: Shred and Cream

Remove the chicken and shred it using two forks. Return the shredded chicken to the pot, then stir in white beans, sour cream, and heavy cream. Simmer for another 5–10 minutes until creamy and slightly thickened.

Step 6: Finish and Serve

Stir in fresh lime juice for brightness, garnish with chopped cilantro, and serve warm with tortilla chips or crusty bread.

Cook Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings

4–6 servings

Nutritional Information (approx. per serving)

  • Calories: 420
  • Protein: 32g
  • Fat: 18g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Sodium: 890mg

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally. You can also freeze it for up to 3 months, just thaw overnight in the fridge before reheating.

Suggestions

  • Add a dash of cayenne pepper or a few jalapeño slices if you like extra heat.
  • For added texture, top with shredded cheese, avocado slices, or crispy tortilla strips.
  • Replace chicken with turkey or rotisserie chicken for a quicker version.
  • Serve with cornbread, rice, or a side salad for a full meal.

Seasonal Relevance

This Creamy White Chicken Chili is perfect for fall and winter,the ultimate cold-weather comfort food. It’s also great for game days, family dinners, or meal prep during busy weeks when you crave something hearty yet simple.

Conclusion

This Creamy White Chicken Chili Recipe is proof that comfort and sophistication can coexist in one bowl. With a balance of rich creaminess, tender chicken, and subtle spice, it’s a recipe that brings warmth and satisfaction to every bite. Whether it’s your first time making chili or your hundredth, this version is sure to become a household favorite — a dish worth savoring again and again.

Creamy White Chicken Chili Recipe
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Creamy White Chicken Chili Recipe

Recipe by Soha
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

420

kcal
Total time

40

minutes

This Creamy White Chicken Chili Recipe is a cozy, flavorful twist on classic chili. It features tender shredded chicken, white beans, and green chilies simmered in a silky, spiced broth enriched with sour cream and a touch of cream. Perfect for weeknights or chilly evenings, this hearty yet balanced dish brings comfort and warmth to every bowl.

Ingredients

  • 1 tablespoon olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 lb (450 g) boneless, skinless chicken breasts or thighs

  • 2 cans (15 oz each) white beans, drained and rinsed

  • 1 can (4 oz) diced green chilies

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon paprika

  • ½ teaspoon dried oregano

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 3 cups chicken broth

  • ½ cup sour cream or Greek yogurt

  • ½ cup heavy cream or half-and-half

  • Juice of ½ lime

  • Fresh cilantro, chopped (for garnish)

Directions

  • Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
  • Stir in garlic and cook for 30 seconds until fragrant.
  • Add chicken breasts, green chilies, cumin, chili powder, paprika, oregano, salt, and pepper. Stir to coat the chicken in the seasonings.
  • Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until chicken is tender.
  • Remove chicken, shred with two forks, and return to the pot. Add white beans, sour cream, and heavy cream. Stir and simmer for 5–10 minutes until thickened and creamy.
  • Add lime juice, stir, and garnish with fresh cilantro before serving.

Recipe Video

Notes

  • Substitute Greek yogurt for sour cream for a lighter version.
  • Add a pinch of cayenne or a diced jalapeño for more heat.
  • For extra heartiness, stir in a handful of corn or top with shredded cheese.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheat gently on the stove over low heat, adding a splash of broth to maintain creaminess.

FAQs

Q1: Can I make this chili in a slow cooker?
Yes! Simply add all ingredients (except the sour cream and cream) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in the dairy ingredients just before serving.

Q2: How can I make this dairy-free?
Use full-fat coconut milk instead of cream and a dairy-free yogurt in place of sour cream. The result is still creamy and flavorful.

Q3: Can I use rotisserie chicken instead of raw chicken?
Absolutely. Skip the searing step and add shredded rotisserie chicken during the final 10 minutes of cooking to heat through.

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