Creamy White Chicken Chili

Why You’ll Love This Recipe

• Versatile Cooking Methods: Whether you prefer the stovetop, slow cooker, or instant pot, this recipe adapts seamlessly to your preferred cooking method.​

• Healthier Creaminess: Unlike many cream-based soups, this chili achieves its creamy texture without relying heavily on dairy, making it a lighter yet indulgent option.​

• Quick and Easy: With the use of pre-cooked or rotisserie chicken, this dish comes together swiftly, perfect for busy weeknights.​

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil​

• Onion​

• Garlic​

• Chicken broth​

• Green chilies​

• Ground cumin​

• Paprika​

• Cayenne pepper​

• Dried oregano​

• Lime juice​

• Salt and pepper​

• White beans​

• Corn​

• Sour cream​

• Cooked chicken​

Directions

1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté until softened. Add minced garlic and cook for an additional 30 seconds.​

2. Add Broth and Spices: Pour in chicken broth, green chilies, ground cumin, paprika, cayenne pepper, dried oregano, lime juice, salt, and pepper. Stir to combine.​

3. Incorporate Beans and Corn: Drain and rinse the white beans. Take a portion of the beans and blend with a bit of broth until smooth, then add this mixture back to the pot along with the whole beans and corn. This technique thickens and adds creaminess to the chili.​

4. Simmer: Bring the chili to a simmer and cook, uncovered, for 15 to 30 minutes to allow flavors to meld.

5. Finish with Creaminess: Remove the pot from heat and stir in sour cream and cooked, shredded chicken.​

6. Serve: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.​

Servings and Timing

• Servings: This recipe yields approximately 5 servings.​

• Preparation Time: 10 minutes​

• Cooking Time: 25 minutes​

• Total Time: 35 minutes​

Variations

• Spice Level: Adjust the heat by using mild or hot green chilies and modifying the amount of cayenne pepper.​

• Protein Options: Substitute chicken with turkey or make it vegetarian by adding extra beans and vegetables like bell peppers or zucchini.​

• Dairy Alternatives: Replace sour cream with Greek yogurt for a tangier flavor and added protein.​

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.​

• Freezing: Allow the chili to cool completely, then freeze in airtight containers for up to 3 months.​

• Reheating: Thaw frozen chili in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.​

FAQs

How can I thicken my white chicken chili?

Mashing a portion of the beans or adding a slurry of cornstarch and water can help thicken the chili.​

Can I use dried beans instead of canned?

Yes, but ensure they are fully cooked before adding to the chili to maintain the correct texture and cooking time.​

Is this recipe gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.​

What toppings go well with white chicken chili?

Common toppings include shredded cheese, avocado slices, chopped cilantro, sour cream, and tortilla chips.​

Can I make this chili in advance?

Absolutely! The flavors often deepen when made a day ahead. Store in the refrigerator and reheat before serving.​

How do I adjust the spice level?

To decrease spiciness, use mild green chilies and omit cayenne pepper. To increase heat, add more cayenne or include diced jalapeños.​

Can I use rotisserie chicken?

Yes, using shredded rotisserie chicken is a convenient and flavorful option.​

What can I serve alongside this chili?

Cornbread, a simple green salad, or crusty bread pair well with this chili.​

How long does it last in the freezer?

When stored properly, it can last up to 3 months in the freezer.​

Can I add other vegetables?

Certainly! Bell peppers, zucchini, or spinach can be excellent additions to this chili.​

Conclusion

Creamy White Chicken Chili is a versatile and delectable dish suitable for various occasions, from family dinners to casual gatherings. Its adaptability in preparation methods and ingredients allows you to tailor it to your preferences, ensuring a satisfying meal every time.

Creamy White Chicken Chili

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef Sara
• Total Time: 35 minutes
• Yield: 5 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Creamy White Chicken Chili is a comforting and flavorful dish featuring tender chicken, hearty white beans, and a rich, creamy broth infused with green chilies and aromatic spices. This easy-to-make chili is perfect for busy weeknights and can be prepared on the stovetop, in a slow cooker, or using an Instant Pot. With a delicious balance of mild heat and creamy texture, this dish is a family favorite that can be customized with various toppings like avocado, cheese, and tortilla chips.

---

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 (4 oz) cans green chilies
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (adjust for spice preference)
• 1 tsp dried oregano
• 1 tbsp lime juice
• Salt and black pepper, to taste
• 2 (15 oz) cans white beans, drained and rinsed
• 1 cup corn (fresh, canned, or frozen)
• 1/2 cup sour cream
• 2 cups cooked, shredded chicken (rotisserie works great)

Cook Mode Prevent your screen from going dark

---

Instructions

• Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened (about 3-4 minutes). Stir in minced garlic and cook for another 30 seconds.
• Add Broth and Spices: Pour in chicken broth, green chilies, cumin, paprika, cayenne pepper, oregano, lime juice, salt, and black pepper. Stir to combine.
• Incorporate Beans and Corn: Mash or blend a portion of the white beans with some broth to create a thicker consistency, then add it back to the pot along with the whole beans and corn.
• Simmer: Bring the chili to a simmer and let it cook uncovered for 15-30 minutes, allowing the flavors to meld.
• Finish with Creaminess: Remove from heat, then stir in sour cream and cooked, shredded chicken.
• Serve: Ladle into bowls and garnish with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

• Spice Level: Adjust heat by using mild or hot green chilies and modifying the amount of cayenne.
• Thicker Chili: Mash more beans or add a cornstarch slurry if you prefer a thicker consistency.
• Dairy-Free Option: Swap sour cream for coconut milk or a dairy-free alternative.
• Protein Substitutes: Use turkey instead of chicken or make it vegetarian by adding extra beans and veggies like bell peppers or zucchini.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup, Main Course
• Method: Stovetop
• Cuisine: American