Name: White Chicken Chili: Your Go-To Creamy and Easy Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds chicken breasts or thighs (can substitute with shredded rotisserie chicken); 3 cans (15 oz each) white beans, drained and rinsed (Great northern or cannellini beans); 2 cans (4 oz each) diced green chiles (fire-roasted for depth or mild for family-friendly); 1 cup heavy cream (can substitute with half-and-half or coconut cream); 4 oz cream cheese (can substitute with Greek yogurt or cashew cream); ½ cup sour cream (can substitute with Greek yogurt or coconut yogurt); 4 cups chicken broth (can substitute with vegetable or bone broth); 1 large onion, diced; 4 cloves garlic, minced; 2 teaspoons cumin; 1 teaspoon dried oregano; 1 tablespoon chili powder; 1 teaspoon garlic powder; 2 tablespoons olive oil; 1 cup corn kernels; Diced bell peppers; Jalapeños for heat; Lime juice for brightness; Fresh cilantro for garnish

Introduction

White chicken chili is a creamy, comforting dish that’s easy to make and perfect for any night of the week. With tender chicken, hearty white beans, and a flavorful blend of spices, this recipe offers a delicious twist on traditional chili. Whether you prefer stovetop, slow cooker, or Instant Pot methods, you’ll have a satisfying meal in no time.

A close-up image of a creamy orange soup served in a white bowl with a gray rim, showing a thick texture with small chunks inside. On top, there are layers of thin, orange tortilla strips scattered, adding a crunchy texture, along with small cubes of light green avocado evenly spread. Some finely chopped green herbs are sprinkled over the surface, mixed with pieces of shredded white and orange cheese, and a light dusting of black pepper is visible. The bowl is set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken (breasts, thighs, or rotisserie chicken)

3 cans (15 oz each) white beans (great northern or cannellini), drained and rinsed

2 cans (4 oz each) green chiles (fire-roasted or mild diced)

1 cup heavy cream

4 oz cream cheese

½ cup sour cream

4 cups chicken broth

2 tsp cumin

1 tsp oregano

1 tbsp chili powder

1 tsp garlic powder

1 large onion, diced

4 cloves garlic, minced

2 tbsp olive oil

Salt and pepper, to taste

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook for 1 more minute until fragrant.

Step 2: Stir in cumin, oregano, chili powder, and garlic powder. Toast the spices for 30 to 60 seconds to release their aroma.

Step 3: Pour in chicken broth and add green chiles. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Step 4: Add raw chicken breasts or thighs to the pot. Cover and simmer for 15 to 20 minutes until cooked through (internal temperature 165°F). Remove chicken, shred with two forks, and return to the pot. If using rotisserie chicken, add shredded chicken now and skip the cooking step.

Step 5: Stir in drained white beans. Let the chili simmer for 10 minutes to blend flavors.

Step 6: Lower the heat and stir in cream cheese until melted. Add heavy cream and sour cream, stirring gently until smooth and heated through. Avoid boiling after adding dairy to prevent separation.

Step 7: Taste and adjust seasoning with salt, pepper, and a squeeze of lime juice if desired. Serve garnished with fresh cilantro or your favorite toppings.

Tips & Variations

Sauté the onions and garlic first when using a slow cooker for deeper flavor.

For a spicy kick, add diced jalapeños, cayenne pepper, or hot sauce.

To thicken the chili, stir in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water or mash some beans to release starch.

Use mild green chiles and reduce chili powder for a less spicy version; add a tablespoon of honey to balance flavors.

Substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option.

Storage

Store leftover white chicken chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. Avoid boiling when reheating to prevent dairy separation. You can also freeze the chili for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can add frozen chicken directly to the slow cooker method. Just allow extra cooking time to ensure the chicken cooks through fully.

How do I prevent the chili from becoming too watery or too thick?

If the chili is too thin, thicken it by adding a cornstarch slurry, mashing some beans, or stirring in extra cream cheese. If it’s too thick, thin it out by adding more chicken broth a little at a time until you reach the desired consistency.