If you are craving a comforting yet vibrant meal, this Creamy White Chicken Chili Recipe is exactly what you need. It combines tender chunks of chicken with creamy textures from sour cream and cream cheese, all mingled with flavorful beans, a touch of spice, and bright green chiles. The perfect harmony of ingredients creates a hearty, satisfying dish that feels like a warm hug in a bowl, ideal for chilly evenings or anytime you want a simple but impressive dinner on the table.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that come together effortlessly to build layers of flavor. Each element plays a key role—from the seasoned chicken and green chiles adding a gentle kick, to the creamy cheeses that bring richness and smoothness in every spoonful.
- 1 tablespoon olive oil: Provides a flavorful base for sautéing onions and chicken with healthy fats.
- 1 medium onion, chopped: Adds sweetness and depth when softened.
- 2 cloves garlic, minced: Infuses the chili with aromatic warmth.
- 1 pound boneless, skinless chicken breasts: The lean protein that makes this chili hearty and filling.
- 1 (4 oz) can diced green chiles: Brightens the dish with mild heat and fresh flavor.
- 1 teaspoon ground cumin: Brings earthy, smoky undertones that enhance all the spices.
- 1/2 teaspoon dried oregano: Adds a subtle herbal note that balances the chili powder.
- 1/2 teaspoon chili powder: Provides classic chili flavor and a gentle spice level.
- 1/4 teaspoon cayenne pepper (optional): Kick up the heat slightly for those who enjoy a little fire.
- Salt and pepper to taste: Essential for seasoning and drawing out flavors.
- 2 (15 oz) cans great northern or cannellini beans, drained and rinsed: Creamy beans add protein, fiber, and heartiness.
- 2 cups low-sodium chicken broth: Creates a flavorful, light base for the chili.
- 1 cup frozen or canned corn, drained: Adds a sweet crunch and color contrast.
- 1/2 cup sour cream: Contributes cool creaminess and tang.
- 4 oz cream cheese, cubed and softened: Melts into the chili to create that luscious, creamy texture.
How to Make Creamy White Chicken Chili Recipe
Step 1: Sauté Onions and Garlic
Start by heating the olive oil in a large pot over medium heat. Adding the chopped onion first allows it to soften and develop sweetness, which will form the foundation of your chili’s flavor. After about 4 to 5 minutes, toss in the minced garlic and cook for just 30 seconds until fragrant but not browned—this combination creates a tantalizing aroma you’ll love.
Step 2: Cook the Chicken with Spices
Next, add your chicken pieces along with diced green chiles, cumin, oregano, chili powder, cayenne if you choose to use it, and season with salt and pepper. Stir everything together well and let the chicken cook for 2 to 3 minutes. This step is where the spices get to blend with the chicken, packing the dish with bold, comforting flavor right from the start.
Step 3: Add Beans, Corn, and Broth
Now pour in the rinsed beans, corn, and chicken broth. Bring the mixture to a boil, then lower the heat and let it simmer gently for 15 to 20 minutes. This allows the chicken to cook through fully and gives the beans and corn time to soak up those amazing spicy, creamy flavors.
Step 4: Shred Chicken and Stir in Creamy Ingredients
If you cooked whole chicken breasts, take them out now, shred them with two forks, and return them to the pot. The final bloom of the Creamy White Chicken Chili Recipe happens when you mix in the sour cream and softened cream cheese. Stir constantly until everything melts together, and your chili becomes irresistibly smooth and creamy. Let it simmer for a few more minutes, stirring occasionally, to marry all those flavors perfectly.
How to Serve Creamy White Chicken Chili Recipe
Garnishes
Enhance the vibrant flavors of this chili with fresh toppings like shredded cheddar or Monterey Jack cheese, a sprinkle of chopped cilantro, diced avocado, or a handful of crunchy crushed tortilla chips. These garnishes add texture, color, and extra layers of taste that elevate the bowl to something truly special.
Side Dishes
Pair your creamy chili with warm cornbread, a crisp green salad, or even some lime-infused rice to round out the meal. These sides complement the chili’s rich and hearty nature without overwhelming the delicate creamy profile.
Creative Ways to Present
For a fun twist, serve the chili inside hollowed-out bread bowls or small cast-iron skillets for individual portions. You could also offer toppings family-style, letting everyone build their own perfect bowl. This makes the experience interactive and adds a joyful communal element to dining.
Make Ahead and Storage
Storing Leftovers
Your leftover creamy white chicken chili can be stored in an airtight container in the refrigerator for up to 3 days. This is perfect for quick lunches or cozy dinners later in the week without compromising flavor or texture.
Freezing
This chili freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container or heavy-duty zip-top bag. Freeze for up to 3 months for convenient, ready-to-go meals that just need to be thawed and reheated.
Reheating
To reheat, warm the chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. Adding a splash of chicken broth can help loosen the creamy texture if it thickens too much after storage. Avoid microwaving for best consistency results, but if you prefer that method, heat in short bursts, stirring in between.
FAQs
Can I use leftover cooked chicken in this chili?
Absolutely! Using leftover cooked chicken will save time and still deliver fantastic flavor. Just add it during the simmering step to warm through instead of cooking raw chicken.
Is there a vegetarian version of this creamy white chicken chili?
Yes! Simply omit the chicken and add extra beans or hearty vegetables like zucchini or mushrooms. You can also use vegetable broth instead of chicken broth for a fully vegetarian dish.
Can I make this chili in a slow cooker?
Definitely. Combine all ingredients except the sour cream and cream cheese in your slow cooker and let it cook on low for about 6 hours. Add the creamy ingredients at the end and stir until melted.
What can I substitute for cream cheese and sour cream?
Greek yogurt is a great lighter alternative that keeps the creaminess without as much fat. Just be sure to add it off the heat or at the very end to avoid curdling.
How spicy is this chili?
The base recipe is mildly spiced, but including cayenne pepper adds a nice kick. You can adjust the heat level to your preference by modifying the amount of chili powder and cayenne pepper.
Final Thoughts
You really can’t go wrong with this Creamy White Chicken Chili Recipe. It’s an inviting, flavorful dish that’s both easy to make and deeply satisfying. Whether you’re cooking for a crowd or a quiet night in, this chili brings warmth, comfort, and a splash of zest to your table. So go ahead—give it a try and share the love with everyone you feed.
Print
Creamy White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy White Chicken Chili is a comforting and hearty soup featuring tender chicken, creamy beans, and a blend of warming spices. Perfect for a cozy meal, it combines great northern beans, green chiles, corn, and a luscious mix of sour cream and cream cheese for a rich, smooth texture. Ready in just 40 minutes, this gluten-free American classic is ideal for family dinners or meal prepping.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (cubed or whole)
- 1 (4 oz) can diced green chiles
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Additional Ingredients
- 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 cup frozen or canned corn, drained
- 1/2 cup sour cream
- 4 oz cream cheese, cubed and softened
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Chicken and Spices: Add the cubed or whole chicken breasts to the pot. Stir in the diced green chiles, ground cumin, dried oregano, chili powder, cayenne pepper (if using), salt, and pepper. Cook for 2 to 3 minutes, stirring to coat the chicken evenly with the spices.
- Add Beans, Corn, and Broth: Pour in the drained and rinsed beans, corn, and low-sodium chicken broth. Bring the mixture to a boil over medium-high heat.
- Simmer Until Chicken is Cooked: Reduce the heat to low and let the chili simmer for 15 to 20 minutes, allowing the flavors to meld and the chicken to cook through. If you used whole chicken breasts, remove them now, shred with two forks, and return the shredded chicken to the pot.
- Add Cream Cheese and Sour Cream: Stir in the softened cream cheese and sour cream until completely melted and the chili becomes creamy and smooth. Let the chili simmer for an additional 5 minutes, stirring occasionally to prevent sticking and ensure even heat distribution.
- Serve: Serve the chili hot. Garnish with optional toppings like shredded cheese, chopped cilantro, sliced avocado, or crushed tortilla chips if desired.
Notes
- For a lighter version, substitute Greek yogurt for the sour cream.
- This chili can also be made in a slow cooker: cook all ingredients except dairy on low for 6 hours, then stir in cream cheese and sour cream before serving.
