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Creamy White Chicken Chili Recipe
Ben Carraoli

Creamy White Chicken Chili 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 white chicken chili changed my mind. The first time I made it, I was amazed at how creamy and flavorful it was without feeling heavy.
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Total Time 45 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Check the seasoning and adjust salt, pepper, or lime juice if needed. This ensures the flavor is balanced and bright.

Notes

  • 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.