If you’re ready to cozy up with a bowl of something deeply satisfying, this Creamy White Chicken Chili Recipe is your new kitchen best friend. Imagine tender chicken, hearty white beans, sweet pops of corn, and just the right kick from green chiles and spices—all swimming in a luxuriously creamy broth that hugs you from the inside out. It’s quick enough for a weeknight, indulgent enough for guests, and practically begs for your favorite toppings to finish it off. Trust me, this is one recipe you’ll crave again and again.

Creamy White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

This dish leans on simple pantry staples and a handful of fresh basics, yet each ingredient pulls its weight, creating layers of flavor, texture, and that classic creamy finish. Grab these essentials and get ready for something special!

Olive oil: For gently sautéing the aromatics and kicking off layers of flavor.
Small onion (diced): Brings mellow sweetness and depth to the base of the chili.
Garlic (minced): Adds classic, savory goodness that blooms as it cooks.
Diced green chiles (4 oz can): Offer gentle warmth and a subtle tang without overwhelming heat.
Ground cumin: Delivers earthy notes that define chili’s unmistakable taste.
Dried oregano: Gives a fresh, herbal background flavor you’ll really notice in each spoonful.
Chili powder: Adds mild spice and a vibrant reddish hue to the finished dish.
Salt: Essential for pulling all the flavors together.
Black pepper: A classic pinch for a peppery pop.
Cooked shredded chicken (2 cups): Rotisserie works perfectly—think juicy, tender bites in every bowl.
White beans (two 15 oz cans, drained & rinsed): Their creamy texture makes the chili hearty and satisfying.
Chicken broth (2 cups): The flavor foundation that keeps everything delightfully soupy.
Frozen corn (1 cup): Adds color and sweetness—no need to thaw first!
Sour cream (1/2 cup): The secret weapon for that ultra-creamy, slightly tangy broth.
Cream cheese (4 oz, softened): Melts right in and transforms the chili into irresistible comfort food.
Lime juice (from 1 lime): A zingy finishing touch that brightens the flavors.
Chopped cilantro (optional garnish): For pops of freshness and color at serving time.

How to Make Creamy White Chicken Chili Recipe

Step 1: Sauté Onion and Garlic

Set your large pot or Dutch oven over medium heat and drizzle in the olive oil. Once shimmering, add the diced onion and let it cook for about four to five minutes. You’re looking for soft and translucent—not browned—so stir now and then. Toss in the minced garlic and let it cook just a minute longer, enjoying the aromatic burst this duo gives off.

Step 2: Bloom the Spices and Chiles

Next, sprinkle in the diced green chiles, ground cumin, dried oregano, chili powder, salt, and black pepper. Stir everything together and let those spices toast for one to two minutes. This trick wakes up their flavors and fully infuses the onion mixture with southwest aromas.

Step 3: Add Chicken, Beans, Broth, and Corn

Now add your shredded chicken, the rinsed white beans, chicken broth, and frozen corn straight into the pot. Gently stir everything together to combine. Turn up the heat just a touch to bring the mixture to a lively simmer—already, it’ll look like something you want to dive into.

Step 4: Create the Creamy Base

Reduce the heat to low so the liquid isn’t boiling. Scoop in the sour cream and dollop in the softened cream cheese. Keep stirring as they melt—watch the chili transform before your eyes into something magically silky and creamy. Take your time to ensure it’s smooth, with no lumps of cream cheese left.

Step 5: Simmer and Brighten

Let the chili gently simmer for about ten to fifteen minutes. Stir every few minutes, giving the flavors a chance to meld and mingle. When it’s almost ready, squeeze in the juice of a fresh lime. This simple step brings a bright note that makes every ingredient sing.

How to Serve Creamy White Chicken Chili Recipe

Garnishes

Topping your bowl is half the fun! Offer chopped cilantro for herby freshness, spoonfuls of extra sour cream for pure luxury, or a sprinkle of shredded cheese that melts into gooey perfection. A few crushed tortilla chips or sliced fresh jalapeños can add crunch or heat, letting each diner build their dream bowl.

Side Dishes

This Creamy White Chicken Chili Recipe plays well with a whole cast of supporting sides. Warm cornbread makes a classic pairing, while a crisp green salad brightens up the meal. For a heartier spread, serve with rice or tortilla chips—great for scooping up every last drop.

Creative Ways to Present

If you’re entertaining or just want to switch it up, ladle the chili into bread bowls for an edible twist, or offer small cups as an appetizer at a gathering. Layer leftover chili over baked potatoes or scoop into tortillas for next-level chili burritos—guaranteed crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

Pop any extra Creamy White Chicken Chili Recipe into airtight containers and store in the fridge for up to four days. As it sits, the flavors deepen, making leftovers even more irresistible the next day.

Freezing

This chili freezes wonderfully. Let it cool completely, portion into freezer-safe containers, and stash for up to two months. Thaw overnight in the refrigerator for the best texture and flavor.

Reheating

To reheat, warm the chili gently on the stovetop over low heat, stirring occasionally so it doesn’t scorch. If it thickens a bit, just splash in more broth or a touch of milk to bring back that signature creamy consistency.

FAQs

Can I use a different type Soup, Main Course

Absolutely! Cannellini, navy, or great northern beans all work well in this Creamy White Chicken Chili Recipe—just use what you have on hand for a slightly different texture or flavor nuance.

How spicy is this chili?

This recipe is mild and family-friendly as written, but if you like heat, feel free to toss in a diced jalapeño or a pinch of cayenne with the spices.

What’s the best chicken to use?

Shredded rotisserie chicken is a lifesaver for speed and flavor, but any cooked chicken breast or thigh works great. Leftovers or poached chicken are both perfect.

Can I make it dairy-free?

You can! Swap the sour cream and cream cheese for dairy-free alternatives, and use a plant-based broth if you’re avoiding dairy entirely. The chili will still turn out creamy and delicious.

Is this Creamy White Chicken Chili Recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, making it perfect for anyone with dietary restrictions—just double-check your broth label to be extra safe.

Final Thoughts

I can’t wait for you to grab a spoon and discover why this Creamy White Chicken Chili Recipe is such a beloved staple in my kitchen. Warm, hearty, and full of delicious surprises in every bite, it’s sure to become a family favorite in your home, too!

Creamy White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy White Chicken Chili recipe is a comforting and flavorful twist on traditional chili. Packed with tender chicken, white beans, and a creamy broth, it’s the perfect meal for a cozy night in.

Ingredients

Scale

For the chili:

1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (minced)
1 (4 oz) can diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked shredded chicken
2 (15 oz) cans white beans (drained and rinsed)
2 cups chicken broth
1 cup frozen corn
1/2 cup sour cream
4 oz cream cheese (softened)
juice of 1 lime

For garnish:

chopped cilantro for garnish (optional)

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 4–5 minutes until soft and translucent.
Stir in garlic, green chiles, cumin, oregano, chili powder, salt, and pepper. Cook for 1–2 minutes until fragrant.
Add shredded chicken, white beans, chicken broth, and corn. Stir to combine and bring to a simmer.
Reduce heat to low. Stir in sour cream and cream cheese, mixing until melted and the soup is smooth and creamy.
Simmer gently for 10–15 minutes to let flavors meld. Stir in lime juice.
Serve hot, garnished with chopped cilantro, extra sour cream, or shredded cheese if desired.