Creamy White Chicken Chili

When it comes to comforting, hearty meals, creamy white chicken chili has a way of warming both your kitchen and your heart. Unlike traditional red chili, this version brings a velvety richness to the table with tender chicken, white beans, and just the right blend of spices. It’s a dish that’s equally satisfying for weeknight dinners or casual weekend gatherings, and it always seems to disappear quickly once served.

I love making this stove top white chicken chili because it’s simple enough to whip up on a busy evening, yet full of flavor that feels special. The combination of shredded chicken, creamy broth, and subtle heat from green chilies creates a depth of flavor that keeps everyone coming back for seconds. Plus, the white beans add a creamy texture and a boost of protein, making it a complete, comforting meal.

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One of the best parts of this recipe is how flexible it is. You can make it thick and hearty to enjoy with a warm slice of bread, or keep it a bit thinner if you prefer to ladle it over rice or pasta. I also love how easy it is to customize the spice level — whether you like it mild or with a little kick, this white bean chicken chili can be adjusted to suit your taste perfectly.

If you’ve ever been on the hunt for the best white chicken chili, this recipe is a must-try. It’s rich, creamy, and loaded with tender chicken and beans, delivering a comforting meal that feels indulgent without being overly heavy. After making it once, it quickly becomes a go-to recipe for those cozy nights at home.

Why You’ll Love It

• Rich and Creamy Comfort in Every Bite – The combination of tender chicken, white beans, and a creamy broth makes each spoonful feel indulgent, without being too heavy. It’s like a warm hug in a bowl.
• Quick and Easy Stove Top Cooking – This chili comes together on the stove top in under an hour, making it perfect for busy weeknights when you want a hearty, homemade meal without fussing with complicated steps.
• Customizable to Your Taste – Whether you like a mild, cozy chili or a spicier kick, you can adjust the green chilies, seasonings, or even add toppings to make it your own signature dish.
• Nutritious and Filling – Packed with protein from the chicken and white beans, this chili is both satisfying and nourishing. It keeps you full longer, making it a great choice for lunch or dinner.
• Perfect for Leftovers – The flavors actually deepen after a day in the fridge, so if you have leftovers, you’re in for an even tastier experience. It’s one of those meals that tastes better the next day!

Ingredients

For the Chili:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2–3 jalapeños, seeded and diced (adjust to taste)
• 2 cups cooked shredded chicken (rotisserie or leftover)
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

For the Creamy Finish:

• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup shredded Monterey Jack or cheddar cheese (optional, but so good!)

Ingredient Notes

• I always use canned white beans like Great Northern or cannellini—they hold up beautifully and add that creamy texture.
• Don’t skip the green chilies! They give this chili its signature mild heat and flavor.
• I like using chicken thighs for extra juiciness, but chicken breasts work just as well.
• Sour cream and heavy cream make all the difference—without them, it’s just a soup, not the creamy white chicken chili we’re aiming for.
• Fresh jalapeños bring a nice warmth; you can leave the seeds in if you love spice, or remove them for a gentler heat.

Kitchen Equipment Needed

1. Large Pot or Dutch Oven: A sturdy pot or Dutch oven is perfect for simmering the chili.
2. Cutting Board and Sharp Knife: You’ll need a good cutting board anda sharp knife to chop the vegetables.
3. Wooden Spoon or Stirring Spoon: A wooden spoon is great for stirring the chili as it cooks. It won’t scratch your cookware.
4. Measuring Cups and Spoons: For accurate measurements.
5. Can Opener: If you’re using canned beans, a can opener is necessary to open them.
6. Strainer or Colander: A strainer or colander will be useful for draining and rinsing the canned beans.
7. Tongs or Meat Shredder: Tongs will help you easily handle and shred the cooked chicken. If you prefer, a meat shredder or forks can be used to pull apart the chicken once it’s cooked through.
8. Ladle: A ladle is perfect for serving the chili once it’s ready.

Instructions

1. Prep Your Ingredients

• Dice the onion and jalapeños, and mince the garlic.
• Drain and rinse the white beans.
• Measure out your shredded chicken so it’s ready to go.
  Pro Tip: Have everything chopped and measured before turning on the stove—this makes the whole process smoother.

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2. Sauté the Aromatics

• Heat 2 tablespoons of olive oil in your Dutch oven over medium heat.
• Add the diced onion and jalapeños, cooking for 3–4 minutes until they soften.
• Stir in the garlic and cook for another 30 seconds until fragrant.
  Pro Tip: Keep the garlic moving so it doesn’t burn and turn bitter.

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3. Build the Chili Base

• Add the drained white beans, diced green chilies, chicken broth, cumin, chili powder, smoked paprika, oregano, and a pinch of salt and pepper.
• Give everything a good stir and bring it to a gentle simmer.
• Reduce the heat to low, cover, and let it simmer for about 15 minutes so the flavors can come together.
  Pro Tip: A gentle simmer (not a rapid boil) keeps the broth rich and flavorful.

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4. Add the Shredded Chicken

• Stir in the shredded chicken and let it warm through for 5–7 minutes.
• If you prefer a thicker chili, lightly mash some of the beans against the side of the pot and stir them back in.

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5. Make It Creamy

• Lower the heat to medium-low and stir in the sour cream and heavy cream.
• Add shredded cheese if using, stirring until fully melted and silky.
• Taste and adjust seasonings as needed.
  Pro Tip: Add the cream slowly while stirring to keep the texture smooth and prevent curdling.

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6. Serve and Enjoy

• Ladle the creamy white chicken chili into bowls.
• Add your favorite toppings—extra cheese, cilantro, avocado, or a squeeze of lime all work beautifully.
• Serve with warm bread, tortilla chips, or a light side salad.

Related >>>>> Ground Beef Mongolian Noodles Recipe

Tips and Tricks for Success

• Don’t Rush the Simmer: Letting the chili cook gently allows the flavors to meld beautifully.
• Use Fresh Garlic: It makes a noticeable difference in flavor compared to pre-minced garlic.
• Adjust the Spice Gradually: Taste as you go, especially if adding jalapeños or extra chili powder.
• Stir in Cream Slowly: Adding sour cream and heavy cream gradually prevents curdling and keeps it silky smooth.

Ingredient Substitutions and Variations

• Chicken: Swap chicken breasts for thighs for more juiciness, or use rotisserie chicken to save time.
• White Beans: Cannellini or navy beans work just as well if you don’t have Great Northern beans.
• Dairy: For a lighter version, use Greek yogurt instead of sour cream, or half-and-half in place of heavy cream.
• Spice Level: Add diced green chilies with seeds, or a dash of cayenne pepper for extra heat.
• Vegetarian Option: Replace chicken with extra beans or roasted vegetables and use vegetable broth.

Related >>>>> Cajun Shrimp Recipe

Serving Suggestions

• I love serving this creamy white chicken chili with warm cornbread—the slightly sweet bread balances the savory chili perfectly.
• Spoon it over steamed rice for a heartier meal that stretches a little further.
• Top with crushed tortilla chips, shredded cheese, and fresh cilantro for a fun, layered texture.
• Add a dollop of sour cream or Greek yogurt on top—it makes each bite extra creamy and rich.
• Serve alongside a crisp green salad or roasted vegetables to brighten up the meal and add some freshness.

Storage and Reheating Instructions

• Refrigerate: Store leftover chili in an airtight container for up to 4 days.
• Freeze: Freeze in portioned containers for up to 3 months—perfect for meal prep.
• Reheat on Stove: Warm gently over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat individual servings in the microwave, stirring halfway to ensure even warmth.
• Add Extra Cream: If the chili thickens too much when reheating, stir in a splash of chicken broth or cream to restore its creamy texture.

Frequently Asked Questions

Can I make this chili in a slow cooker?

Absolutely! Brown the chicken and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 4–5 hours or on high for 2–3 hours, and stir in the cream at the end.

Can I use leftover or rotisserie chicken?

Yes! Shredded rotisserie chicken works perfectly and saves time. Just add it toward the end of cooking so it stays tender.

How spicy is this chili?

This recipe is mildly spicy, but you can adjust the heat by leaving in some jalapeño seeds or adding extra green chilies.

Can I make it dairy-free?

You can! Substitute coconut milk or a plant-based cream for the heavy cream and use a dairy-free yogurt instead of sour cream.

How long does it last in the fridge?

Store in an airtight container for up to 4 days. The flavors actually deepen after a day, so leftovers taste even better!

Can I freeze this chili?

Yes! Freeze in portioned containers for up to 3 months. When reheating, add a splash of broth or cream to bring back the creamy texture.