As the chill of fall sets in, a steaming bowl of Creamy White Chicken Chili offers the perfect blend of comfort and convenience. Its velvety texture from sour cream and heavy cream wraps around tender chicken and hearty beans. This dish stands out for its mild green chiles and corn. They add subtle sweetness without overpowering warm spices like cumin and oregano. It’s straightforward for weeknight dinners. Yet it feels special enough for casual gatherings.
What draws me to this recipe is how it reheats beautifully for lunches. It stays creamy even after a day in the fridge. Busy professionals and moms like us appreciate the make-ahead potential. Flavors deepen overnight. Topped simply with cilantro or cheese, it becomes a family favorite. It satisfies without much fuss.
Why We Love This Recipe
- Quick Comfort Food: This Creamy White Chicken Chili simmers in just 30 minutes. It delivers rich flavors that warm you from the inside out on busy evenings.
- Family Friendly: Mild spices and creamy texture make it appealing to all ages. Optional heat suits those who want a kick.
- Versatile and Nutritious: Packed with protein from chicken and beans, it fits gluten-free diets. It pairs easily with simple sides.
- Make-Ahead Ease: Leftovers store well. Prep once and enjoy hearty meals throughout the week.
Easy Creamy White Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A rich and creamy white chicken chili featuring tender chicken, beans, corn, green chiles, and warm spices, topped with optional garnishes for extra flavor.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (or thighs), cut into ½-inch pieces
- ½ cup chopped yellow onion
- 1 ½ tsp garlic powder (or 2 cloves fresh garlic, minced)
- 2 cans (15.5 oz each) Great Northern beans, rinsed and drained
- 1 ¾ cups chicken broth
- 2 cans (4 oz each) chopped mild green chiles
- 1 cup frozen corn
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for a kick)
- 1 cup sour cream
- ½ cup heavy cream
- Optional garnishes: fresh cilantro, shredded cheese, tortilla chips
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it softens, about 5 minutes. Stir in the garlic powder (or minced fresh garlic) and cook for another minute until fragrant.
- Add the diced chicken to the pot and cook until lightly browned on all sides and mostly cooked through, about 5-7 minutes.
- Stir in the rinsed and drained Great Northern beans, chicken broth, chopped green chiles, frozen corn, salt, cumin, dried oregano, black pepper, and cayenne pepper (if using).
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for at least 15-20 minutes, allowing the flavors to meld.
- Remove the chicken pieces from the pot, shred them using two forks, and return the shredded chicken to the chili.
- Finally, stir in the sour cream and heavy cream until the chili is rich and creamy. Heat through gently, but avoid bringing it to a rolling boil after adding the dairy.
- Taste and adjust seasonings as needed. Serve hot, topped with your favorite garnishes like fresh cilantro, shredded cheese, or crumbled tortilla chips.
Notes
- This recipe is naturally gluten-free.
- For a spicier version, increase the cayenne pepper or add jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.
Ingredients to make Creamy White Chicken Chili
These ingredients come together for a comforting, creamy chili. It’s hearty yet light. Dairy adds richness. Beans and corn provide substance. Opt for fresh or high-quality staples like real sour cream. This elevates the taste without extra effort.
- Olive oil – It provides a neutral base for sautéing onions and chicken. This builds flavor.
- Boneless, skinless chicken breasts or thighs – Cut into pieces for tender, quick-cooking protein. Thighs offer more juiciness if preferred.
- Yellow onion – Chopped for a sweet, aromatic foundation. It softens easily.
- Garlic powder or fresh garlic – Adds savory depth. Use fresh minced for brighter notes if available.
- Great Northern beans – Rinsed and drained cans for creamy texture and fiber. This avoids sogginess.
- Chicken broth – Forms the savory liquid base. It simmers everything together.
- Chopped mild green chiles – Brings subtle heat and tang. This balances the richness.
- Frozen corn – Adds pops of sweetness and color. It offers a fresh contrast.
- Salt – Enhances all flavors without overpowering.
- Ground cumin – Infuses warm, earthy notes. These are central to the chili’s profile.
- Dried oregano – Contributes herbal aroma. It complements the spices.
- Black pepper – Grounds the seasoning with mild bite.
- Cayenne pepper – Optional for adjustable heat. Use it if you like a spicier version.
- Sour cream – Stirred in at the end for tangy creaminess.
- Heavy cream – Boosts the luxurious, velvety finish.
- Fresh cilantro – Optional garnish for bright, fresh herbaceous topping.
- Shredded cheese – Optional for melty, cheesy contrast.
- Tortilla chips – Optional crunchy element to crumble on top.
How to Make Creamy White Chicken Chili
Step 1: Sauté the Aromatics
I heat olive oil in a large pot over medium heat. Then I add chopped onion. I sauté until softened, about 5 minutes. Next, I stir in garlic powder or minced fresh garlic. I cook for another minute until fragrant. This base builds the flavorful foundation without burning.
Step 2: Brown the Chicken
I add diced chicken to the pot. I cook until lightly browned on all sides. It should be mostly cooked through, taking 5-7 minutes. I stir occasionally for even cooking. Browning seals in juices for tender results.
Step 3: Add Beans and Seasonings
I stir in rinsed Great Northern beans, chicken broth, chopped green chiles, frozen corn, salt, cumin, oregano, black pepper, and cayenne if using. I bring to a gentle simmer. Then I reduce heat to low. I cover and let it cook for 15-20 minutes to meld flavors. The low simmer keeps everything tender.
Step 4: Shred the Chicken
I remove chicken pieces from the pot. I shred them using two forks for easy texture. Then I return to the chili. This step integrates the chicken seamlessly into the creamy base. I avoid over-shredding to keep some bite.
Step 5: Finish with Dairy
I stir in sour cream and heavy cream until fully incorporated. I heat gently without boiling to maintain creaminess. I taste and adjust seasonings as needed. The dairy adds richness right at the end for a smooth finish.
Step 6: Serve Hot
I ladle into bowls. I top with garnishes like fresh cilantro, shredded cheese, or tortilla chips. I enjoy immediately for the best warmth and texture. This final touch personalizes each serving.
Pro Tips for Success
- Don’t Boil Dairy: Stir in sour cream and heavy cream gently after simmering. This prevents curdling. It keeps the chili silky smooth.
- Shred While Warm: Remove and shred chicken right after simmering. This makes pulling apart easier. It improves flavor absorption.
- Adjust Heat Gradually: Start with less cayenne. Taste before adding more. Do this especially for family servings.
- Use Low Simmer: Cover and cook on low for the full 20 minutes. This deepens flavors. It avoids drying out the chicken.
How to Serve Creamy White Chicken Chili
Garnishes
I love adding a sprinkle of fresh cilantro. It gives a bright, herby pop that cuts through the creaminess. Or I add a handful of shredded cheddar. It melts into gooey warmth. Crumbled tortilla chips bring a satisfying crunch. A dollop of extra sour cream softens any spice. These simple touches make each bowl feel fresh and inviting.
Side Dishes
I pair this chili with warm cornbread. It offers a cozy, absorbent contrast. The bread soaks up the creamy broth perfectly. A crisp green salad with vinaigrette adds lightness. It balances the richness. Or steamed rice keeps it hearty for bigger appetites. These sides round out a meal without much extra prep time.
Creative Ways to Present
I spoon the chili into individual oven-safe bowls. I top with cheese and broil briefly. This creates a bubbly, golden finish. It’s fun for guests. I layer it over baked potatoes for a stuffed twist. This amps up the comfort factor. Or I serve family-style in a big tureen. Garnishes go on the side for easy customization.
Make Ahead and Storage
Storing Leftovers
I portion any extra Creamy White Chicken Chili into airtight containers. I refrigerate for up to 3 days. It holds its texture well. I keep it covered to avoid absorbing other fridge odors. This makes weekday lunches a breeze without losing flavor.
Freezing
For longer storage, I cool the chili completely. Then I transfer to freezer-safe bags or containers. It lasts up to 2 months. I flatten bags for space-saving stacking. I thaw overnight in the fridge to preserve the creamy consistency.
Reheating
I gently reheat on the stovetop over low heat. I stir occasionally to revive the creaminess. Or I use the microwave in short bursts. I cover with a damp paper towel. I add a splash of broth if it thickens too much. Covering prevents drying for that just-made taste.
