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White Easy Creamy Chicken Chili Recipe

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★★★★★

5 from 91 reviews

This White Easy Creamy Chicken Chili is a delicious twist on classic chili, featuring tender white chicken meat, creamy broth, and white beans instead of traditional red ingredients. It’s quick to prepare, taking only about 25 minutes total, and offers a lighter, creamier flavor profile that’s perfect for meal prep or a cozy meal. The recipe includes savory aromatics, mild green chilis, sweet corn, and a blend of spices, finished with sour cream for a rich, smooth texture. Add optional cornmeal for authentic Tex-Mex thickness and feel free to toss in extra veggies for added nutrition.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth (made by mixing Better Than Bouillon with water)
  • 2 (15-ounce) cans white beans (Great Northern or white navy), drained and rinsed
  • 1 (4-ounce) can mild green chilis (e.g., Old El Paso brand)
  • 1 pound skinless, boneless chicken breasts, diced or shredded (or use rotisserie chicken)
  • 1 cup canned corn kernels, drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt, to taste (about 1 teaspoon)
  • Black pepper, to taste (about 1/2 teaspoon)
  • 1/2 cup sour cream

Optional Ingredient

  • 2 tablespoons ground cornmeal (for thickening and added Tex-Mex flavor)

Instructions

  1. Sauté aromatics: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add main ingredients and simmer: Pour in 4 cups of chicken broth, the drained white beans, canned green chilis, diced chicken, and corn. Stir in chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer gently for approximately 10 minutes, or until the chicken is fully cooked through.
  3. Prepare sour cream mixture and finish chili: In a small bowl, add 1/2 cup of sour cream. Slowly ladle about 1/2 cup of the hot chili broth into the sour cream, whisking constantly to temper it and prevent curdling. Pour this sour cream mixture back into the pot and stir thoroughly until the chili becomes creamy and well combined.
  4. Optional thickening step: If using, sprinkle 2 tablespoons of ground cornmeal into the chili while it’s simmering and stir well to incorporate. Continue cooking for a few more minutes until the chili thickens to your desired consistency.
  5. Serve and enjoy: Taste and adjust seasoning if necessary. Serve hot as a comforting meal that pairs well with fresh bread or tortilla chips.

Notes

  • You can customize this chili by adding extra vegetables like 2 cups chopped celery, diced potatoes, or peas depending on preference and what’s available.
  • Using canned beans significantly reduces cooking time since they are already cooked.
  • Tempering the sour cream before adding it to the pot prevents it from curdling and ensures a smooth, creamy chili.
  • Ground cornmeal is optional but adds authentic Tex-Mex flavor and helps thicken the chili naturally.
  • This recipe is great for meal prepping as it reheats well and maintains good texture and flavor.

Keywords: white chicken chili, creamy chicken chili, easy chili recipe, white bean chili, quick chicken soup, Tex-Mex chili

Find it online: https://tastybella.com/white-easy-creamy-chicken-chili-recipe/