This creamy white chicken chili is one of those dishes I come back to when I want real comfort without a ton of fuss. It’s different from classic red chili because it skips the tomato base and leans on white beans, green chiles, and warming spices for its flavor and creamy texture — more like a hearty stew than the chunky, tomato-forward chilis you might expect. I first started making this on cold weeknights when a rotisserie chicken and a pantry full of beans felt like the most sensible answer to dinner, and after testing a few versions, this one is my go-to for reliable texture and balanced flavor.
When the pot is simmering, you’ll notice the smell first: a warm, slightly smoky cumin note, the bright lift of lime, and the soft sweetness of cooked onion. Texture is the star here — velvety, spoonable, with bits of shredded chicken and tender beans. I like that it’s forgiving: a quick puree of some beans makes the broth silky if you prefer it thicker, while the whole beans give it body and bite. Below I’ll walk you through everything I do when I make it — what I watch for, how I fix common problems, and how to adapt it for different diets.
Ingredients You’ll Need
- Olive oil – a drizzle to soften the onion and carry the aromatics; any neutral oil works if you prefer.
- Yellow onion – provides a sweet, savory base; cook until translucent so it melts into the broth.
- Garlic – fragrant and savory; fresh gives the best flavor but garlic powder works in a pinch.
- Low-sodium chicken broth – the building liquid for depth; low-sodium lets you control final salt.
- Green chiles – add mild heat and tang; choose hot or mild based on how spicy you want it.
- Ground cumin, paprika, oregano, cayenne – warming spices that create the chili’s backbone; adjust cayenne for heat.
- Lime juice – a bright finish that lifts the whole bowl and balances richness.
- White beans (great northern or cannellini) – for creaminess, fiber, and substance; pureeing some of them thickens the chili naturally.
- Sour cream or plain Greek yogurt – stirred in at the end for creaminess without needing heavy cream.
- Corn – sweet bursts of texture against the creamy base; optional but recommended.
- Cooked shredded chicken – the main protein; rotisserie chicken is a time-saver, or poach your own for extra flavor.
- Fresh cilantro, cheese, avocado, tortilla chips – toppings that add freshness, richness, and crunch.
Step-by-Step Cooking Instructions
- Heat a large (5–6 quart) pot over medium-high heat and add a drizzle of olive oil. When the oil is warm and just shimmering, add the chopped onion and sauté until softened and translucent, about 3–5 minutes. I watch for the onion’s edges to go a little glossy — that’s when the sugars are releasing and you’ll get sweeter depth in the broth.
- Add minced garlic and cook for about 30 seconds until fragrant. Be careful here: garlic goes from fragrant to bitter quickly. Low the heat slightly if your pan seems to be browning too fast.
- Pour in the chicken broth, then stir in the cans of diced green chiles, ground cumin, cayenne (a little goes a long way), paprika, and dried oregano. Squeeze in the lime juice and season lightly with salt and freshly ground black pepper. Bring the mixture up to a simmer. Bringing it up slowly gives the flavors time to marry without evaporating the liquid too quickly.
- Drain and rinse your white beans. Scoop a generous ladleful of beans into a food processor or blender with a splash of hot broth from the pot. Puree until smooth — this step is optional but it’s the trick that gives the chili a silky body without heavy cream. If you don’t have a processor, mash the beans right in the pot with a potato masher.
- Add the pureed beans, the remaining whole beans, and the corn to the pot. Stir to combine, bring back to a gentle simmer, and let cook uncovered for 15–30 minutes. I usually aim for 20 minutes; this mellows the chiles and lets the corn and beans soften further. The longer it simmers, the thicker and more cohesive the soup will become as liquid reduces.
- Remove the pot from the heat and stir in the sour cream (or Greek yogurt) until the chili is smooth and glossy. Fold in the shredded chicken — if using rotisserie chicken, it only needs to warm through. Avoid simmering after adding dairy to prevent curdling; adding sour cream off the heat keeps the texture velvety.
- Taste and adjust: if it tastes flat, add a pinch more salt or a squeeze more lime; if it’s too salty, add a bit more broth or a scoop of plain yogurt to tame it. Serve hot and garnish with cilantro, shredded cheese, sliced avocado, green onions, and crunchy tortilla chips.
Why these steps matter: sautéing the onion builds the foundational sweetness; pureeing beans thickens the broth naturally; adding dairy off heat prevents separation. If your chili ends up too thin, simmer uncovered a bit longer or mash a few more beans. If it’s too thick, stir in small amounts of broth until you get the consistency you like.
Nutritional Information and Health Benefits
Per serving (recipe yield noted as about 5 servings): approximately 402 calories, 9 g fat, 48 g carbohydrates, and 35 g protein. These numbers come from the original recipe testing and give you a solid idea of what to expect if you’re tracking macros.
Health highlights:
- Lean protein: Shredded chicken provides high-quality protein for muscle repair and satiety without a lot of saturated fat if you choose breast meat or rotisserie with skin removed.
- Fiber-rich beans: White beans bring fiber and complex carbohydrates that help steady blood sugar and keep you full longer.
- Micronutrients: Corn, onions, and chiles add vitamins and antioxidants. Cumin and oregano contain plant compounds with anti-inflammatory properties.
- Flexible for diets: Using Greek yogurt instead of sour cream lowers fat while keeping creaminess; swapping in vegetable broth and a plant protein transforms this into a vegetarian-friendly meal.
Overall, this chili fits nicely into a balanced diet: it fuses lean protein with fiber and a modest amount of fat, plus it’s easy to portion for meal planning.
Customizing Your Chili with Toppings
Toppings turn a bowl of chili into an experience. I keep a small toppings station when I make this for guests, and people love mixing textures.
- Avocado slices – creamy, cooling, and great if you’ve added some heat.
- Sour cream or plain Greek yogurt – adds tang and smoothness; a dollop calms spicy bowls.
- Shredded cheese – sharp cheddar or Monterey Jack melts beautifully on hot chili.
- Cilantro – fresh brightness that lightens the bowl; add it last so it keeps its flavor.
- Green onions – a crisp, oniony crunch for contrast.
- Pickled jalapeños or fresh sliced jalapeño – for those who want an aggressive spice hit.
- Tortilla chips or strips – for crunch and scooping; corn chips add an extra touch of salt and texture.
- Dairy-free options: use a dairy-free yogurt or a drizzle of avocado crema; dairy-free cheese works if melted on top.
How toppings change the bowl: acid (lime, pickles) brightens; fat (avocado, cheese) softens heat and adds mouthfeel; crunch (chips, toasted pepitas) provides contrast to the creamy base.
Meal Prep and Storage Tips
I meal-prep this chili regularly because it reheats beautifully. Here’s how I manage it so leftovers are as good as the first night:
- Make-ahead: Cook the base and let it cool completely before storing. If you plan to add sour cream or avocado, I usually keep those separate and add them when I reheat or serve.
- Refrigeration: Store in airtight containers for up to 3–4 days. The chili will thicken as it cools; that’s normal.
- Freezing: Freeze in portioned, airtight containers for up to 3 months. Omit avocado and fresh toppings. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it’s too thick. Microwave in intervals, stirring between bursts. Add sour cream or yogurt at the end to refresh creaminess.
- Batch tips: Double the recipe and freeze half in meal-sized portions — it’s a lifesaver for busy weeks.
FAQ About Creamy White Chicken Chili
- Can I make this creamy white chicken chili in a slow cooker or Instant Pot?Yes. For a slow cooker: sauté the onion first (optional), add remaining ingredients (reserve sour cream/Greek yogurt), and cook on low 3–4 hours or high 1.5–2 hours. For Instant Pot: sauté onion using the sauté function, add ingredients, pressure cook ~10 minutes with a 10-minute natural release, then stir in shredded chicken and sour cream off heat. Don’t pressure-cook dairy—add it after cooking.
- How can I make the chili thicker and extra creamy?Puree a ladleful of the cooked beans and stir them back in (as suggested above), simmer to reduce liquid, or stir in sour cream/Greek yogurt at the end. For extra richness, add a few cubes of cream cheese off heat until melted. Using boneless skinless chicken thighs also gives a richer mouthfeel.
- What can I substitute for the white beans or the chicken to make this vegetarian or to accommodate allergies?Swap great northern beans for cannellini or navy beans. For a vegetarian version, replace chicken with shredded jackfruit, sautéed mushrooms, or firm tofu and use vegetable broth instead of chicken broth. If you have a bean allergy, try cooked lentils or diced potatoes, though texture will differ.
- How do I adjust the spice level?This recipe is mild as written (mild green chiles + a touch of cayenne). To increase heat, use hot green chiles, add fresh jalapeños, chopped serranos, or a pinch more cayenne/chipotle. To decrease heat, omit the cayenne and use mild green chiles; add extra sour cream or avocado to cool individual bowls.
- How long does the chili keep and what’s the best way to reheat or freeze leftovers?Store in the refrigerator up to 3–4 days. Freeze in airtight containers for up to 3 months—leave out sour cream/avocado/cheese and add fresh when serving. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth if too thick, and stir in fresh sour cream or yogurt at the end to keep it creamy.
- Can I use frozen chicken or leftover Thanksgiving turkey?Absolutely. Thawed frozen chicken works fine; just make sure it’s cooked through before shredding. Leftover turkey is delicious here — it brings a slightly deeper flavor that stands up to the spices.
User Testimonials and Variations
I asked a few readers and friends to try this version and they sent back notes — here are real reactions and the small changes they made that worked:
- Anna, mom of two: “I stripped the skin off a rotisserie chicken and used Greek yogurt instead of sour cream. My kids didn’t notice the swap and asked for seconds. I froze half and it thawed perfectly.”
- Marcus, weeknight cooker: “I like things smoky, so I used a smoked paprika and added a chipotle in adobo. The depth is unreal — just be careful with salt if your broth is seasoned.”
- Sophie, vegetarian tester: “I swapped shredded jackfruit and used vegetable broth. The texture was different but the spices and creamy beans made it satisfying. I added extra corn and mushrooms for heft.”
These small variations show how forgiving the recipe is — leave a comment with your tweaks and I’ll add the best ones to this post.
Pairing Suggestions with Sides and Drinks
To complete the meal, I usually pair this chili with simple sides that contrast its creaminess:
- Buttery cornbread – classic pairing; the sweetness and crumb balance the savory chili.
- Simple green salad – a vinaigrette-dressed salad adds brightness and a crisp counterpoint.
- Rice or quinoa – spoon the chili over a scoop for a heartier plate.
- Chips and salsa – for a casual bowl, serve with tortilla chips for scooping.
Drink pairings:
- Light beer – a pilsner or Mexican lager refreshes the palate between bites.
- White wine – an unoaked Sauvignon Blanc or a bright Pinot Grigio works well with the lime and cilantro notes.
- Mocktail: sparkling water with lime and a touch of agave makes a refreshing non-alcoholic option.
Final note: this creamy white chicken chili is one of those recipes that improves with small tests. I’ve found that a quick bean puree and adding dairy off-heat are the two steps that reliably make it silky and stable. If you try it, let me know which toppings you loved or what swaps you made — I’m always testing new variations in my kitchen.
Creamy White Chicken Chili
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
- Drain and rinse beans. Measure out a big ladleful of the beans and add to a food processor with a splash of the broth. Puree until smooth.
- Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat and stir in sour cream and cooked chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.