Creamy White Chicken Chili Recipe

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Comforting, Creamy, and Protein-Packed

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5
Cuisine: American
Course: Main Course
Calories: 106 kcal per serving

This Creamy White Chicken Chili is a hearty, flavorful dish perfect for chilly evenings, meal prep, or feeding a crowd. Featuring shredded chicken, white beans, green chiles, corn, and warming spices, it’s creamy without being heavy. The chili can be made on the stovetop, slow cooker, or Instant Pot, making it flexible for busy schedules.

Introduction

White chicken chili is a classic twist on traditional red chili, offering a mild, creamy, and comforting flavor. This version balances protein from chicken, fiber from beans, and spices for warmth, while remaining easy to prepare.

Optional toppings like avocado, shredded cheese, cilantro, and tortilla chips allow you to customize each serving. The chili also adapts well for vegetarian, paleo, or low-sodium diets with minor modifications.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
  • 2½ cups low-sodium chicken broth
  • 2 (4 oz) cans diced green chilies
  • 1½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper (optional, adjust for spice preference)
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • Juice of ½ small lime
  • Salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans great northern beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 2 heaping cups cooked, shredded chicken (rotisserie or leftover chicken)
  • 1 cup sour cream or plain Greek yogurt

Optional Toppings

  • Fresh cilantro
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado slices

Equipment Needed

  • Large 5–6 quart pot (stovetop) or slow cooker/Instant Pot
  • Food processor (optional, for creamy texture)
  • Measuring cups and spoons
  • Ladle
  • Knife and cutting board

Preparation Method

Stovetop Method

  1. Sauté Aromatics:
    Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, 3–5 minutes. Add garlic and cook for 30 seconds until fragrant.
  2. Add Broth and Spices:
    Stir in chicken broth, diced green chilies, cumin, cayenne, paprika, oregano, and lime juice. Season with salt and pepper to taste.
  3. Prepare Beans:
    Drain and rinse beans. For extra creaminess, puree a ladleful of beans with a splash of broth in a food processor, then add back to the pot.
  4. Simmer Chili:
    Add the remaining beans and corn. Bring the mixture to a simmer and cook uncovered for 15–30 minutes.
  5. Add Chicken and Sour Cream:
    Remove from heat and stir in shredded chicken and sour cream until smooth and creamy.
  6. Serve and Garnish:
    Serve hot, garnished with cilantro, shredded cheese, avocado slices, green onions, or tortilla chips.

Slow Cooker Method

  1. Sauté onions for a few minutes, then add garlic.
  2. In the slow cooker, combine onions, garlic, chicken (raw or cooked), broth, green chilies, corn, drained beans, and spices.
  3. Cook on low for 5 hours or high for 3 hours.
  4. Remove chicken (if raw), shred, and return to the slow cooker. Stir in sour cream before serving.

Instant Pot Method

  1. Set Instant Pot to sauté. Cook onion and garlic until softened.
  2. Add raw chicken breasts (or rotisserie chicken at the end), broth, green chilies, corn, drained beans, and spices.
  3. Cook on Manual/High Pressure for 8 minutes, then naturally release for 15 minutes.
  4. Shred chicken, optionally puree some beans for creaminess, and stir in sour cream.

Tips and Notes

  • Green Chiles: Use mild or hot depending on preference; for less heat, use one can or omit cayenne.
  • Chicken: Rotisserie chicken saves time; raw chicken cooks well in slow cooker or Instant Pot.
  • Beans: Great northern beans are traditional, but small white beans or even pinto beans can work.
  • Vegetarian Option: Substitute vegetable broth and omit chicken. Add extra vegetables like zucchini or bell peppers.
  • Freezing: Freeze soup before adding sour cream for up to 3 months. Reheat and add sour cream fresh.

Nutrition (per serving)

  • Calories: 106 kcal
  • Carbohydrates: 11 g
  • Protein: 8 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 3 g
  • Trans Fat: 0.002 g
  • Cholesterol: 2 mg
  • Sodium: 120 mg
  • Potassium: 256 mg
  • Fiber: 1 g
  • Sugar: 4 g
  • Vitamin A: 172 IU
  • Vitamin C: 4 mg
  • Calcium: 68 mg
  • Iron: 1 mg
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Creamy White Chicken Chili Recipe

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This creamy White Chicken Chili is the ultimate comfort food with shredded chicken, white beans, green chiles, and warming spices in every spoonful. Perfect for meal prep or feeding a crowd.

  • Author: asil
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 5 servings
  • Category: Dinner
  • Method: Stovetop / Slow Cooker / Instant Pot
  • Cuisine: American

Ingredients

  • 1 tbsp olive oil
  • 1 small yellow onion, chopped (½ cup)
  • 2 garlic cloves, minced (or 1 ½ tsp garlic powder)
  • 2 ½ cups low-sodium chicken broth
  • 2 4-oz cans diced green chilies
  • 1 ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ½ small lime, juice
  • Salt and black pepper, to taste
  • 2 15-oz cans great northern beans, drained and rinsed
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn, frozen or fresh
  • 2 heaping cups cooked chicken, shredded

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté 3–5 minutes until softened. Add garlic and cook 30 seconds.
  2. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper. Stir to combine.
  3. Add drained beans. (Optional: puree a ladle of beans with some broth for creaminess.)
  4. Add corn and cooked chicken. Bring mixture to a simmer and cook 15–30 minutes.
  5. Remove from heat and stir in sour cream. Serve with cilantro, shredded cheese, avocado, and tortilla chips if desired.

Notes

  • Yield: About 6 cups. Serving size: ~1 ¼ cups.
  • Use mild or hot green chiles depending on preference.
  • Can substitute raw chicken; add 1.5 lbs in step 2 and shred after cooking.
  • Vegetarian option: omit chicken and use vegetable broth.
  • Slow Cooker: Cook on low 5 hours or high 3 hours. Shred chicken and stir in sour cream at the end.
  • Instant Pot: Cook 8 minutes on high pressure, naturally release 15 min. Shred chicken and stir in sour cream.
  • Freezing: Freeze up to 3 months before adding sour cream.

Frequently Asked Questions (FAQ)

Q1: Can I make this chili ahead of time?
A: Yes, it stores in the fridge for 3–4 days. Reheat gently on the stovetop or microwave.

Q2: Can I make it spicier or milder?
A: Adjust the cayenne and green chiles to your taste. Omit cayenne for a mild chili.

Q3: Can I use frozen chicken?
A: Yes, just add extra cook time if using raw frozen chicken.

Q4: Can this chili be vegetarian?
A: Absolutely. Use vegetable broth and skip the chicken. Add more beans or vegetables for protein.

Q5: How can I make it creamier?
A: Puree a portion of the beans before adding them back to the pot and stir in sour cream or Greek yogurt at the end.

Conclusion

This Creamy White Chicken Chili is a healthy, comforting, and versatile meal that works for meal prep, weeknight dinners, or feeding a crowd. With its combination of shredded chicken, beans, corn, and warming spices, it’s hearty yet light, and can be customized for dietary needs. Pair with tortilla chips, avocado, or fresh cilantro for a truly satisfying and flavorful bowl every time.

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