Creamy White Chicken Chili
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. 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.
Servings: 6 servings
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.
Notes
This chili is delicious on its own, but even better with a few flavorful extras like crusty bread, tortilla chips, or toppings such as shredded cheese and avocado.