If you’re looking for a bowl of pure comfort that’s both hearty and irresistibly creamy, you’re in for a treat with this Creamy White Chicken Chili. Every spoonful is loaded with tender chicken, white beans, sweet corn, and a blend of warming spices, all swirled together in a velvety, tangy broth. This dish is a weeknight lifesaver, yet special enough for a cozy weekend gathering. Whether you’re feeding a family or just craving a soul-soothing meal, Creamy White Chicken Chili is about to become your new go-to favorite.

Creamy White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy White Chicken Chili is how it transforms simple ingredients into a truly memorable meal. Each element brings something special to the table, from flavor and creaminess to pops of color and nutrition. Here’s what you’ll need and why it matters:

Olive oil: Adds richness and helps sauté the aromatics for a flavorful base.
Onion (diced): Sweet and savory, it creates the aromatic foundation for the chili.
Garlic (minced): Brings a punch of flavor that deepens as it cooks.
Boneless, skinless chicken breasts (cubed or shredded): The star protein—keeps things lean, tender, and satisfying.
Diced green chiles: Mild heat and tangy zest that makes every bite sing.
Ground cumin: Earthy warmth that’s a must for any great chili.
Dried oregano: Adds an herbal note that ties all the flavors together.
Chili powder: Gives depth and a gentle kick without overpowering the dish.
Ground coriander: Lends a citrusy brightness that lightens up the creaminess.
Salt: Essential for balancing and enhancing all the other flavors.
Black pepper: Adds a subtle heat and sharpness.
White beans (drained and rinsed): Creamy texture and protein boost—plus they help thicken the chili.
Low-sodium chicken broth: The liquid gold that brings everything together.
Corn (frozen or canned): Sweet pops of flavor and a little color in every bite.
Sour cream: The key to that luscious, tangy finish.
Cream cheese (softened): Makes the chili ultra-silky and rich.
Fresh cilantro (optional): Bright, fresh, and perfect for garnish if you love a herbal touch.
Lime juice: A splash of citrus to wake up all the flavors at the very end.

How to Make Creamy White Chicken Chili

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in your diced onion and let it cook until it turns translucent and soft, about four minutes. This is where the flavor magic begins. Next, add the minced garlic and let it sizzle for about 30 seconds—just until it’s fragrant and fills your kitchen with that mouthwatering aroma.

Step 2: Brown the Chicken and Spices

Now, add the cubed or shredded chicken to the pot along with the diced green chiles, cumin, oregano, chili powder, coriander, salt, and pepper. Stir everything together and let the chicken brown lightly, which should take 5 to 6 minutes. This step helps the spices bloom and meld with the chicken, setting the stage for a flavor-packed chili.

Step 3: Add Beans, Broth, and Corn

Time to pour in the white beans, chicken broth, and corn. Give everything a good stir to combine. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it bubble away uncovered for 15 to 20 minutes. This not only cooks the chicken through but also lets all those wonderful flavors blend into something truly special. If you like your chili thicker, try mashing some of the beans before adding them in.

Step 4: Make It Creamy

Once your chicken is tender and the broth is brimming with flavor, reduce the heat to low. Stir in the sour cream and softened cream cheese, making sure they melt completely and transform the chili into a luscious, creamy dream. It should look and taste absolutely irresistible at this point!

Step 5: Finish and Serve

Before serving, add a splash of fresh lime juice and sprinkle in chopped cilantro if you like a pop of green and brightness. Ladle the Creamy White Chicken Chili into bowls and get ready to top it off with your favorites—shredded cheese, avocado slices, or crunchy tortilla chips are all fair game.

How to Serve Creamy White Chicken Chili

Garnishes

The right toppings can turn your Creamy White Chicken Chili into a showstopper. Try a handful of shredded Monterey Jack or cheddar cheese, a few slices of creamy avocado, or a scattering of fresh cilantro for color and freshness. Tortilla strips or chips add a welcome crunch, while a dollop of extra sour cream brings it all together. Let everyone build their bowl just the way they like it!

Side Dishes

While this chili is hearty enough to stand on its own, it pairs beautifully with warm cornbread, a crisp green salad, or even a platter of roasted veggies. If you’re feeding a crowd, set out a basket of soft dinner rolls or crusty baguette slices to soak up every last bit of that creamy broth.

Creative Ways to Present

For parties or family gatherings, serve your Creamy White Chicken Chili in bread bowls or small mugs for a fun, hands-on meal. You can also set up a chili bar with all the toppings lined up, letting everyone customize their bowl. Leftover chili makes a fantastic filling for baked potatoes or even as a topping for nachos—don’t be afraid to get creative!

Make Ahead and Storage

Storing Leftovers

One of the best things about Creamy White Chicken Chili is how well it keeps. Store any leftovers in an airtight container in the fridge for up to four days. The flavors deepen and meld overnight, making your next-day lunch or dinner even better.

Freezing

If you want to make a big batch for future meals, this chili freezes like a dream. Allow it to cool completely, then portion into freezer-safe containers. It’ll keep for up to two months. Just remember that the dairy can sometimes cause a slight change in texture once thawed, but a good stir when reheating will bring it back to creamy perfection.

Reheating

Gently reheat Creamy White Chicken Chili on the stovetop over low heat, stirring often to avoid scorching the dairy. If it seems a bit thick after thawing or chilling, add a splash of chicken broth or water to loosen it up. Microwave reheating works too—just use a lower power setting and pause to stir every now and then for even heating.

FAQs

Can I make Creamy White Chicken Chili in a slow cooker?

Absolutely! Just add all the ingredients except the sour cream and cream cheese to your slow cooker and cook on low for 4 to 6 hours. Stir in the dairy at the end, letting it melt until smooth and creamy before serving.

What’s the best way to make this chili thicker?

If you prefer a thicker chili, mash some of the white beans before adding them to the pot. You can also simmer the chili a bit longer with the lid off to let it reduce, or stir in a handful of shredded cheese for extra body.

Can I use rotisserie chicken?

Rotisserie chicken is a fantastic shortcut! Simply shred it and add it during the simmering step. It will soak up all the flavors and make the dish even quicker to prepare.

Is Creamy White Chicken Chili gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and check the labels on your spices and canned goods. It’s a great option for anyone avoiding gluten!

Can I make this chili vegetarian?

Definitely! Swap the chicken for extra beans, use vegetable broth, and add in more veggies like bell peppers or zucchini. The creamy base will still deliver tons of flavor and comfort.

Final Thoughts

If you’re searching for a meal that’s both comforting and full of bright, lively flavor, you can’t go wrong with Creamy White Chicken Chili. It’s easy to whip up, endlessly customizable, and always a hit at the table. I hope you’ll give this recipe a try and make it a regular in your kitchen lineup—it’s a true crowd-pleaser that never disappoints!

Creamy White Chicken Chili Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy White Chicken Chili is a comforting and flavorful dish combining tender chicken, white beans, and a luscious cream cheese and sour cream base. Perfect for a cozy meal, it’s packed with aromatic spices, a hint of lime, and a touch of fresh cilantro for brightness.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cubed or shredded
1 (4-ounce) can diced green chiles
2 (15-ounce) cans white beans, drained and rinsed
2 cups low-sodium chicken broth
1 cup frozen or canned corn
½ cup sour cream
4 ounces cream cheese, softened
¼ cup chopped fresh cilantro (optional)
Juice of ½ lime

Spices and Seasonings

1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Heat the oil and sauté onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 4 minutes.
Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
Cook the chicken with spices: Add the cubed or shredded chicken breasts along with the diced green chiles, ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. Cook while stirring occasionally until the chicken is lightly browned, about 5 to 6 minutes.
Add beans, broth, and corn: Stir in the drained white beans, low-sodium chicken broth, and corn. Bring the mixture to a boil.
Simmer the chili: Reduce the heat to low-medium and let it simmer uncovered for 15 to 20 minutes, allowing the chicken to cook through and the flavors to meld.
Add creaminess: Lower the heat to the lowest setting. Stir in the sour cream and softened cream cheese until melted and the chili becomes creamy and smooth.
Finish with lime and cilantro: Stir in the fresh lime juice and chopped cilantro if using. Adjust seasonings to taste.
Serve: Serve hot with optional toppings such as shredded cheese, avocado slices, or tortilla chips for extra texture and flavor.

Notes

For a thicker chili, mash some of the white beans before adding them.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Using rotisserie chicken is a great shortcut to reduce cook time.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American