This creamy white chicken chili has become my absolute go-to when I want something that feels like a warm hug in a bowl. I discovered it on one of those chilly New Orleans evenings when I was craving chili but wanted something lighter than the traditional red version. The combination of tender chicken, creamy broth, and just the right amount of spice creates something truly special that even my picky 8-year-old asks for by name.
This recipe actually inspired me to create a whole collection of white chili variations – each one brings something different to the table but keeps that same cozy comfort we all crave.
Table of contents
Creamy White Chicken Chili
Rich and comforting white chicken chili with tender chicken, white beans, and a creamy base that's perfect for cozy family dinners.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ½-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (15.5 ounce) cans great Northern beans, rinsed and drained
- 1 (14.5 ounce) can chicken broth
- 2 (4 ounce) cans chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy whipping cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken, onion, and garlic. Cook until chicken is no longer pink, about 10-15 minutes.
- Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove from heat and stir in sour cream and heavy cream until smooth.
- Serve hot and enjoy!
Notes
- Use rotisserie chicken to save time - add in step 3
- For extra richness, substitute cream cheese for sour cream
- Add corn kernels for extra sweetness and texture
- Make ahead: Refrigerate up to 4 days
- According to the USDA FoodData Central, white beans provide excellent protein and fiber - about 15g protein per cup, making this chili both filling and nutritious.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 339Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 110mgSodium: 582mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 28g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
This recipe keeps things simple with ingredients you probably already have on hand for this delicious creamy chili:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ½-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (15.5 ounce) cans great Northern beans, rinsed and drained
- 1 (14.5 ounce) can chicken broth
- 2 (4 ounce) cans chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy whipping cream
- Large pot or Dutch oven
Detailed Cooking Instructions
Time needed: 1 hour
Rich and creamy white chicken chili perfect for family dinners.
- Heat oil and cook chicken
Heat olive oil in a large pot over medium heat. Add cubed chicken, chopped onion, and minced garlic. Cook until chicken is no longer pink, about 10-15 minutes.
- Add remaining ingredients
Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper. Mix well to combine.
- Simmer the chili
Bring mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Add cream
Remove from heat and stir in sour cream and heavy cream until completely smooth and creamy.
Tips & Tricks
- Use rotisserie chicken to cut prep time in half – just shred and add with the beans for this chicken chili.
- Don’t let the chili boil after adding the cream or it might curdle – I learned this the hard way!
- For extra thickness, mash half the beans before adding them to create a heartier texture.
- Add a cup of frozen corn in the last 10 minutes for extra sweetness and color.
- Make it ahead and reheat gently – the flavors actually get better overnight.
- Want to make this hands-off? Try my crockpot white chicken chili version – same flavors, zero stirring required.
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Frequently Asked Questions
The combination of sour cream and heavy cream added at the end creates that rich, creamy texture that sets white chili apart from traditional red chili.
Yes! You can substitute 8 oz of cream cheese for the sour cream for an even richer texture. Just make sure to stir it in off the heat until completely smooth.
Mash half the beans before adding them, or simmer uncovered for an extra 10-15 minutes to reduce the liquid. You can also add a slurry of cornstarch and water.
White chicken chili is a lighter, creamier version of traditional chili made with chicken, white beans, green chiles, and a cream-based broth instead of tomatoes.
Variations & Add-Ins
- Spicy version: Add diced jalapeños and extra cayenne for more heat
- Corn chowder style: Stir in 1 cup of corn kernels and diced bell peppers for a corn-inspired variation of your creamy chili.
- Low-carb option: Skip the beans and add extra chicken with cauliflower florets
- Slow cooker method: Cook everything except cream on low for 6 hours, then stir in dairy
- Switch up the protein: My white chili with ground beef is perfect when you want something heartier and more budget-friendly.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Check that chicken broth is certified gluten-free |
| Dairy-Free | No | Use coconut cream and dairy-free sour cream alternative |
| Vegan | No | Replace chicken with extra beans or mushrooms, use plant-based cream |
| Keto | No | Omit beans and add extra vegetables like cauliflower |
| Nut-Free | Yes | Naturally nut-free as written |
Storage, Freezing & Reheating
- Fridge: Keeps 4-5 days in a sealed container (flavors actually improve overnight).
- Freezer: The FDA recommends freezing cooked dishes like this within 2-4 days and using within 3 months for best quality – I always add fresh cream when reheating for the best texture.
- Thawing: Thaw overnight in the fridge for even reheating.
- Reheat: Warm gently on stovetop over low heat or microwave in 30-second intervals, stirring between.
- Pro tip: Add a splash of chicken broth if it seems too thick after storing, perfect for maintaining that creamy white consistency.
Save This Recipe for Later
This creamy white chicken chili fits perfectly into my collection of easy fall dinner ideas – it’s exactly the kind of warming, satisfying meal that makes chilly evenings feel special. I love having recipes like this ready when the weather starts to cool down.
This creamy white chicken chili is definitely one to bookmark! Pin it to your comfort food board or share it with someone who loves a good bowl of warmth.