Dinner

White Easy Creamy Chicken Chili Recipe

ByMaya bella November 25, 2025November 25, 2025

Introduction

White Easy Creamy Chicken Chili offers a delicious twist on traditional red chili by using white meat, creamy broth, and white beans. It’s a quick, comforting dish perfect for a satisfying weeknight meal or meal prep.

A white bowl filled with a creamy soup that has a thick texture, bursting with chunks of white beans and shredded chicken mixed evenly throughout. The soup is topped with bright yellow shredded cheese melted slightly on the surface and small green herb pieces scattered for garnish. A wooden spoon lifts a portion of the soup, showing a rich blend of the creamy base, beans, chicken, and cheese. The soup's surface has a light sprinkle of black pepper, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 cans white beans (Great Northern or navy), drained and rinsed
1 can canned green chilis (mild)
2 cups cooked chicken breast, shredded or diced
1 cup corn kernels (fresh, canned, or frozen)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 cup sour cream
Optional: 2 tablespoons ground cornmeal (for thickening)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Step 2: Stir in the chicken broth, white beans, green chilis, cooked chicken, corn, chili powder, cumin, oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until the chicken is fully cooked and flavors meld together. If using cornmeal, whisk it in now to thicken the chili.
Step 3: In a small bowl, combine the sour cream with about ½ cup of the hot chili broth, stirring well to temper the sour cream and prevent curdling. Pour this mixture back into the pot and stir until fully incorporated. Serve hot and enjoy!

Tips & Variations

Add chopped celery or other vegetables like peas or potatoes for extra nutrition and flavor.
Use rotisserie chicken for a faster shortcut.
Adjust the level of heat by choosing mild or spicy canned green chilis.
For a thicker chili, add cornmeal gradually while stirring to avoid lumps.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure the chili heats evenly. You may want to add a splash of broth or water when reheating to maintain the creamy texture.

How to Serve

A close-up of a white bowl filled with creamy chicken soup showing three main layers: a thick creamy base with white beans and corn, shredded white chicken pieces scattered throughout, and small bits of shredded orange cheese sprinkled on top, all garnished with chopped green herbs and a light sprinkle of black pepper. A wooden spoon rests inside the bowl on the right side against the soup, with its handle extending out of the bowl. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen or fresh chicken instead of cooked chicken?

Yes, you can use raw chicken breasts; just add them to the pot during simmering and cook until they reach an internal temperature of 165°F (74°C). Alternatively, rotisserie or leftover cooked chicken works well for quicker prep.

What can I substitute if I don’t have sour cream?

You can use Greek yogurt as a healthier substitute or add cream cheese for a richer texture. Just make sure to temper it with hot liquid before mixing it into the chili to prevent curdling.