Do Share Recipe

I have to admit, I didn’t think I’d ever find a chili that felt comforting, hearty, and yet light at the same time—but this Creamy White Chicken Chili Recipe changed my mind. The first time I made it, I was amazed at how creamy and flavorful it was without feeling heavy.

I love how the green chilies add a subtle kick, and the combination of beans and chicken makes it so satisfying. I usually make it with leftover rotisserie chicken, which saves time and adds a depth of flavor.

Each spoonful feels like the perfect balance of warmth and creaminess. It’s definitely become my go-to weeknight dinner when I want something quick but still comforting.

Ingredients

Here’s what you’ll need to make this creamy, flavorful white chicken chili:

1 tablespoon olive oil – For sautéing the onions, giving a subtle richness.
1 medium yellow onion, diced – Fresh onion adds natural sweetness and aroma.
3 cloves garlic, minced – Garlic boosts the savory depth of the chili.
4 cups chicken broth – Choose low-sodium for better control of seasoning.
2 cans (4 oz each) diced green chilies – Mild heat and vibrant flavor; adjust for spice preference.
1 teaspoon cumin – Adds warm, earthy flavor essential for chili.
1 teaspoon smoked paprika – Gives a subtle smokiness without overpowering.
¼ teaspoon cayenne pepper – Optional, for a gentle kick; skip if sensitive to spice.
1 teaspoon dried oregano – Classic herb that balances the spice.
Juice of 1 lime – Brightens the soup and layers the flavor.
Salt and black pepper to taste – Season gradually to taste.
2 cans (15 oz each) white beans, drained and rinsed – Cannellini or great northern beans work best; they add protein and creaminess when blended.
1 cup corn kernels – Adds a touch of sweetness and texture.
1 to 2 cups cooked shredded chicken – Rotisserie or leftover chicken makes this recipe fast and flavorful.
½ cup sour cream – For creamy texture; Greek yogurt works as a healthier alternative.

Note: Serves 5 generously.

Variations

If you want to customize this chili, here are some options:

Dairy-Free: Swap sour cream with a plant-based yogurt or coconut cream.
Vegetarian: Leave out the chicken and use vegetable broth; add extra beans or diced zucchini for protein and texture.
Spice Adjustment: Use only one can of green chilies or omit cayenne for a milder flavor.
Bean Swap: Try pinto beans instead of white beans for a slightly sweeter taste.
Slow Cooker: Add raw chicken, broth, spices, corn, and beans; cook on low for 5 hours.
Instant Pot: Use the sauté function for onions and garlic, then pressure cook with all ingredients for 8 minutes.
You can also enjoy similar dessert ideas like lemon-coconut-bars-recipe for something sweet after this comforting meal.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes

Equipment You Need

Large pot or Dutch oven – For stovetop cooking and simmering the chili.
Food processor or blender – To puree some beans for a creamy texture.
Cutting board and knife – For chopping onions and mincing garlic.
Measuring cups and spoons – Ensures accurate seasoning.
Wooden spoon – For stirring without scratching your pot.

How to Make White Chicken Chili Recipe?

Step 1: Sauté Onions and Garlic

Heat olive oil in a large pot over medium-high heat. Add the diced onions and cook until soft and translucent. Toss in the garlic and cook for another 30 seconds to release its aroma.

Step 2: Build the Broth

Add chicken broth, green chilies, cumin, paprika, cayenne, oregano, lime juice, salt, and pepper. Stir well to combine. This step layers the flavors and sets the base for a rich chili.

Step 3: Blend Some Beans

Take a ladle of the drained beans and a splash of the broth, then blend until smooth. Return the purée to the pot along with the remaining whole beans and corn. This creates a creamy consistency without heavy cream.

Step 4: Simmer and Add Chicken

Bring the chili to a gentle simmer for 15–30 minutes, allowing the flavors to meld. Stir in the shredded chicken and sour cream just before serving to keep the texture silky.

Step 5: Taste and Adjust

Check the seasoning and adjust salt, pepper, or lime juice if needed. This ensures the flavor is balanced and bright.

Additional Tips for Making This Recipe Better

I’ve made this chili many times, and here’s what I’ve learned:

I always use fresh garlic and onions; it makes a huge difference in flavor.
I like to blend just some of the beans, not all, to maintain a creamy yet chunky texture.
Adding lime juice at the end really brightens the flavors.
Leftover rotisserie chicken saves time and adds a roasted flavor I love.
If I want it thicker, I add more puréed beans instead of extra cream.

How to Serve White Chicken Chili Recipe?

Serving this chili is almost as fun as making it:

Garnish with fresh cilantro, shredded cheese, and avocado slices.
Serve with warm tortilla chips or cornbread for a complete meal.
Spoon into individual bowls and drizzle a little extra lime juice for a fresh finish.
For presentation, add a dollop of sour cream or Greek yogurt on top.
You can finish the meal with something refreshing like pineapple-sorbet-with-coconut-flakes-recipe for a light and fruity dessert option.

Nutritional Information

Here’s a rough estimate of the nutrition per serving:

Calories: 320–350 kcal – Perfect for a hearty but balanced meal.
Protein: 25–30g – Thanks to chicken and beans.
Carbohydrates: 30–35g – From beans and corn, providing steady energy.
Fat: 8–10g – Mostly healthy fats from olive oil and sour cream.

Make Ahead and Storage

Refrigerator: Store in an airtight container for 3–4 days. Reheat on the stovetop or in the microwave until warmed through.

Freezing: Freeze the chili (before adding sour cream and chicken) for up to 3 months. Thaw overnight and reheat, then stir in chicken and sour cream.

Reheating: Simmer gently on the stove to avoid separating the sour cream.

Why You’ll Love This Recipe?

This creamy white chicken chili has become a favorite in my household, and here’s why:

Quick and easy: Perfect for weeknight dinners using leftover chicken.
Healthy and light: Creamy without heavy cream, making it guilt-free.
Versatile: Works with vegetarian substitutions or different spice levels.
Flavorful: Layered spices and lime juice create a comforting, rich taste.
Meal prep-friendly: Great for leftovers, freezes well, and reheats beautifully.

Ben Carraoli