If you’re craving a bowl of cozy, creamy goodness that packs a gentle kick, then you’re going to fall in love with Creamy White Chicken Chili. Imagine a satisfying meal where tender chicken mingles with creamy white beans and mild chilies, all swirled into a velvety broth that hugs each bite. This recipe is a real weeknight hero: it comes together quickly, uses simple ingredients, and is guaranteed to bring even the pickiest eaters to the table.
I first made this chili on a rainy weekend, and it’s been a family favorite ever since—my kids actually ask for seconds! If you love my Classic Beef Chili, you’ll find this white chicken version is even easier and just as delicious. So grab your soup pot and get ready—this is comfort food made easy!
What is Creamy White Chicken Chili?
So, what’s in a name? Creamy White Chicken Chili sure sounds fancy, but it’s really just comfort in a bowl! Think of it as chili’s less-spicy, creamy cousin—skipping the tomatoes and red beans in favor of white beans, green chilies, and a luscious dairy finish. Why’s it called “white”? Because its ingredients give it a pale, velvety look compared to traditional red chili.
Some call it “Chili Blanco,” others call it weeknight gold. And you know what they say: the way to a man’s heart is through his stomach—this chili proves it every time! Warm, filling, and endlessly adaptable, it’s the perfect dish to shake up your dinner routine. Ready to dig in?
Why You’ll Love This
There are so many reasons to love Creamy White Chicken Chili! First, there’s the ultra-cozy, creamy texture—each bite delivers rich broth, juicy chicken, and tender beans. Second, it’s budget-friendly and uses pantry staples, making it an ideal choice for feeding a crowd without breaking the bank. Lastly, it’s topping-friendly—add cheese, avocado, lime, or crushed tortilla chips to make every bowl your own.
Compared to traditional red chili, this version is lighter, gentler on the spice, and more versatile for different tastes. It’s the perfect option when you want comfort food without the heat. So go ahead—whip it up, serve it hot, and get ready for smiles all around!
How to Make Creamy White Chicken Chili
Quick Overview
This one-pot recipe is perfect for busy weeknights and laid-back weekends alike. It takes just 30 minutes to prepare and simmers into a silky, flavorful chili you’ll crave again and again. You’ll love the balance of creamy richness and mild spice, all brought together with simple, everyday ingredients.
Ingredients
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1 tablespoon olive oil
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1 cup red onion, chopped
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3 cloves garlic, minced
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4 cups shredded cooked chicken
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3 (15 oz.) cans Great Northern beans, rinsed and drained
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1 (15 oz.) can chicken broth
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1 (8 oz.) can diced green chilies
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1 teaspoon salt
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1 teaspoon cumin
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1 teaspoon oregano
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1/2 teaspoon black pepper
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1/4 teaspoon cayenne pepper
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1 cup sour cream
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1/2 cup half & half
Step-by-Step
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Sauté the Aromatics
In a large soup pot, heat olive oil over medium heat. Add chopped red onion and cook for 3–4 minutes until softened. Stir in garlic and sauté for another 30 seconds until fragrant. -
Add the Base
Add the shredded chicken, beans, broth, and green chilies. Stir to combine. -
Season the Chili
Add salt, cumin, oregano, black pepper, and cayenne. Bring to a boil, then reduce to a simmer. -
Simmer and Stir
Let the chili simmer for 15–20 minutes, stirring occasionally, to meld all the flavors. -
Creamy Finish
Remove the pot from heat. Stir in sour cream and half & half until the broth is rich and creamy. -
Serve
Taste and adjust seasoning. Ladle into bowls and top with your favorite garnishes.
What to Serve Creamy White Chicken Chili With
This chili is delicious on its own, but even better with a few flavorful extras:
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Bread: Crusty bread or buttery dinner rolls
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Chips: Tortilla chips, pita chips, or cornbread chips
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Toppings: Shredded cheese, avocado slices, jalapeños, fresh cilantro, or a squeeze of lime
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Sides: Fresh green salad, sweet cornbread, or a simple fruit salad
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Drinks: Sparkling water, iced tea, or a crisp beer
Top Tips for Perfecting Creamy White Chicken Chili
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Use rotisserie chicken to save time without sacrificing flavor.
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Substitute beans: Cannellini or navy beans work great too.
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Make it richer: Stir in shredded cheese with the sour cream for extra creaminess.
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Control the heat: Adjust cayenne or skip it altogether for a mild version.
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Rinse those beans to prevent excess saltiness or starchiness in your chili.
Storing and Reheating Tips
Creamy White Chicken Chili stores and reheats beautifully—perfect for meal prep or leftovers!
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Refrigerate: Store in an airtight container for up to 4 days.
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Reheat: Warm on the stove over medium heat, adding a splash of broth if needed.
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Freeze: Cool completely, then freeze in individual portions for up to 2 months.
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Thaw: Defrost in the fridge overnight before gently reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thighs add great flavor and remain tender.
Can I make it vegetarian?
Yes! Substitute the chicken with extra beans or plant-based chicken, and use vegetable broth.
Is this chili spicy?
Only mildly. Adjust cayenne and green chilies to match your spice tolerance.
Can I make this in a slow cooker?
Yes! Sauté the onion and garlic first, then combine all ingredients (except the dairy) in a slow cooker. Cook on low for 4–5 hours. Stir in sour cream and half & half before serving.
What are the best toppings?
Try avocado, cilantro, tortilla strips, shredded cheese, lime juice, or jalapeños.
Conclusion
Creamy White Chicken Chili is the perfect answer when you’re craving warmth, comfort, and a bowl full of flavor. It’s fast, easy, and always satisfying—plus, it’s endlessly customizable. Whether it’s a chilly weeknight or a cozy weekend meal, this creamy chili checks all the boxes.
So grab your ladle and load up your bowl—you’re about to discover a new family favorite. And don’t forget to explore more chili and soup recipes right here on the blog. Happy cooking!
Creamy White Chicken Chili
Equipment
- Large Soup Pot
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion, chopped
- 3 cloves garlic, minced
- 4 cups shredded cooked chicken
- 3 cans Great Northern beans, rinsed and drained 15 oz. each
- 1 can chicken broth 15 oz.
- 1 can diced green chilies 8 oz.
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup half & half
Instructions
- In a large soup pot, heat olive oil over medium heat. Add chopped red onion and cook for 3–4 minutes until softened. Stir in garlic and sauté for another 30 seconds until fragrant.
- Add the shredded chicken, beans, broth, and green chilies. Stir to combine.
- Add salt, cumin, oregano, black pepper, and cayenne. Bring to a boil, then reduce to a simmer.
- Let the chili simmer for 15–20 minutes, stirring occasionally, to meld all the flavors.
- Remove the pot from heat. Stir in sour cream and half & half until the broth is rich and creamy.
- Taste and adjust seasoning. Ladle into bowls and top with your favorite garnishes.