Creamy white chicken chili recipe nights are a thing in our house. When the weather turns cool and you’re craving something rich, cozy, and full of flavor, this one’s a go-to. It’s creamy but not too heavy, filled with tender shredded chicken and white beans, and comes together in just one pot. Toppings? The more the better
Table of Contents
Why You’ll Crave This Creamy White Chicken Chili
This isn’t your average chili. It’s cozy, creamy, and ready in under an hour. Everything cooks in one pot which makes cleanup a breeze. You can make it mild or spicy depending on your mood and dress it up with all your favorite toppings. Kids love it. Adults love it. It’s the type of recipe that earns a permanent spot on the fridge.
If you’re into soups that feel like a warm hug, you’ll definitely want to try this nostalgic bowl of chicken pot pie soup next.
Ingredients You’ll Need
1 pound shredded rotisserie chicken
1 medium onion, chopped
1½ teaspoons garlic powder
1 tablespoon olive oil
2 cans (15 ounces) Great Northern beans, drained and rinsed
14½ ounces chicken broth
2 cans (4 ounces) diced green chiles
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
1 cup sour cream
½ cup heavy cream
Optional But Recommended Toppings
shredded monterey jack or cheddar cheese
sliced jalapeños
tortilla strips or crushed tortilla chips
a dollop of sour cream
lime wedges
chopped green onions or fresh cilantro
avocado slices
a splash of hot sauce or salsa verde
switch it up with something citrusy and refreshing like this lemon chicken orzo soup it’s sunshine in a bowl
How to Make Creamy White Chicken Chili
Step 1: Sauté the Onions
Start by heating a drizzle of olive oil in a big pot over medium heat. Toss in the chopped onion and garlic powder, and let them cook down until the onions are soft and the kitchen smells delicious. This is your flavor base, so don’t rush it
Step 2: Build the Base
Add the shredded chicken, white beans, chicken broth, green chiles, and all the spices. Stir everything together until it’s looking cozy and well mixed, then bring it up to a gentle boil
Step 3: Simmer to Perfection
Lower the heat and let the chili simmer uncovered for about 30 minutes. This gives all the ingredients time to come together, and the broth will naturally thicken a bit. It’s the part where all the magic happens
Step 4: Make It Creamy
Turn off the heat and gently stir in the sour cream and heavy cream. Watch as the broth transforms into something rich and silky. Give it a quick taste and adjust the seasoning if it needs a pinch more salt or a dash of spice
Step 5: Serve and Top It Off
Grab your bowls and ladle in that beautiful creamy chili. Top it off with jalapeño slices, shredded cheese, crushed tortilla chips, or anything else your heart (or fridge) says yes to. Then dig in while it’s hot
Variations and Substitutions
Use cooked turkey or leftover shredded chicken if that’s what you have on hand
Try pinto beans, navy beans, or cannellini for a little twist
Skip the cayenne if you like it milder, or toss in more if you like it bold
For an extra thick chili, stir in a few ounces of cream cheese at the end
You can also mash some of the beans before adding them to naturally thicken the soup
What to Serve With It
- Chicken pot pie soup brings all the old-school cozy vibes and makes a perfect follow-up to your chili night
- Creamy white lasagna soup is rich and satisfying pair it with this chili for a dreamy double-soup dinner
- Lemon chicken orzo soup is fresh and zesty, and it makes a light starter before diving into something creamy
Storage and Make-Ahead Tips
Store leftovers in an airtight container in the fridge for up to four days
If you plan to freeze it, do so before adding the cream and sour cream
When reheating, warm it low and slow on the stove and add a splash of broth or milk if it’s thickened too much
FAQ – You Asked, We Stirred
Is creamy white chicken chili spicy?
Not unless you want it to be. The base is mild, and the heat level is totally in your hands
Can I make it in a slow cooker?
Absolutely. Sauté the onions and garlic powder first, then add everything (except the cream) to the crockpot. Cook on low for five hours or high for three. Stir in the dairy just before serving
How do I make it thicker?
Mash some of the beans with a fork before adding, or stir in a couple ounces of cream cheese at the end for a richer consistency
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