The Best Creamy White Chicken Chili Recipe

There’s just something so comforting about a warm bowl of chili, and this creamy white chicken chili hits all the right notes. With tender, shredded rotisserie chicken, creamy beans, and a cozy blend of spices, it’s one of those dishes that feels like a hug in a bowl. What sets it apart from classic red chili is the creamy broth, seasoned with green chiles for a subtle kick. And it’s so easy to throw together! Whether you’re cooking for the family on a busy weeknight or looking for something special for a cozy weekend dinner, this chili is the perfect blend of comfort and flavor.

this RECIPE

My first time making white chicken chili

The first time I made white chicken chili was on a snowy night, and I wanted something creamy and hearty but different from the traditional tomato-based chili I usually make. I didn’t have hours to slow-cook, but I had a rotisserie chicken in the fridge, so I figured I’d give it a shot. The aroma of onions and garlic powder sautéing in olive oil filled the kitchen, and as I added the beans, chiles, and spices, the smell got even better. I remember that first taste—creamy, a bit spicy, and so satisfying. Now it’s my go-to recipe for chilly nights, and I love adding my own toppings to make it feel new each time.

The origin story of white chicken chili

White chicken chili is actually a relatively recent twist on classic chili, which typically features beef, tomatoes, and red beans. The idea behind “white” chili was to create a lighter, milder version using chicken and white beans. While it’s most popular in the southwestern United States, you can now find versions of white chicken chili all over the country. Some recipes call for fresh poblano or jalapeño peppers, but using canned green chiles keeps it quick and convenient. The creamy base is what truly makes this dish stand out, as it adds a smooth, rich texture that’s irresistible.

Let’s talk ingredients: what makes it so good

Each ingredient in this recipe has a purpose, bringing flavor, texture, or creaminess to the chili:

• Rotisserie chicken: Using rotisserie chicken is a huge time-saver and adds a great depth of flavor. I prefer to shred it by hand so it has a hearty texture, but you could also chop it into bite-sized pieces if you like. If you’re out of rotisserie chicken, cooked and shredded chicken breasts work well too.
• Great Northern beans: These beans are mild and creamy, which is perfect for this recipe. They help thicken the chili and add a little protein. If you don’t have Great Northern beans, you can substitute cannellini beans or navy beans—they’ll work just as well.
• Green chiles: Canned diced green chiles add just the right amount of mild heat without overwhelming the dish. You could also use fresh chiles if you’re up for a bit more prep. Hatch chiles would be fantastic if you can find them!
• Sour cream and heavy whipping cream: These two ingredients make the chili luxuriously creamy. If you want a lighter version, you could use Greek yogurt instead of sour cream, but I’d stick with heavy cream for the best texture.
• Spices (garlic powder, cumin, oregano, cayenne): The spice blend here gives the chili a warm, earthy flavor with a hint of heat. If you like it spicier, add a bit more cayenne or a dash of hot sauce.

Kitchen gear: What you need (and what you can totally skip)

Making this white chicken chili is a breeze when you have a few essential tools:

• Large saucepan or Dutch oven: This is where all the magic happens! I recommend using a heavy-bottomed pot or Dutch oven to help the chili cook evenly and keep it from sticking.
• Wooden spoon or spatula: You’ll want something sturdy for stirring as the chili simmers, especially when adding the beans and chicken.
• Ladle: Serving this chili is so much easier with a good ladle. Plus, it makes portioning easier (and lets you go back for that second helping with no hassle!).

That’s really all you need! This recipe doesn’t require a blender or any fancy gadgets, which is why I love it for a quick, no-fuss dinner.

Step-by-step: My foolproof method for creamy white chicken chili

Let’s get cooking! Follow these steps, and in no time, you’ll have a bowl of delicious white chicken chili to enjoy.

1. Start with the onions and garlic
   Heat the olive oil in your large saucepan or Dutch oven over medium heat. Add the finely chopped onions and garlic powder, stirring them around until the onions are translucent. This should take about 5 minutes. You’ll know they’re ready when your kitchen smells incredible, with that savory onion-garlic aroma wafting through the air.
2. Add the main ingredients
   Once the onions are ready, add the shredded rotisserie chicken, drained and rinsed beans, chicken broth, diced green chiles, and all the seasonings (salt, oregano, cumin, black pepper, and cayenne). Stir it all together to make sure the spices are evenly distributed. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 30 minutes, uncovered. This helps the flavors meld together beautifully.
3. Finish with creaminess
   After simmering, remove the pot from heat. Stir in the sour cream and heavy whipping cream until the chili is smooth and creamy. Give it a taste—this is the time to adjust any seasonings if you need to. If you like it spicier, a pinch more cayenne or a splash of hot sauce should do the trick.
4. Serve with your favorite toppings
   Ladle the chili into bowls and add your favorite toppings! Some shredded cheese, crumbled tortilla chips, a squeeze of lime, or a few slices of jalapeño really take it to the next level.

Variations to try for any occasion

One of the best things about this creamy white chicken chili is how versatile it is. Here are some fun variations I’ve tried:

• Vegetarian version: Swap the chicken for extra beans (try a mix of Great Northern and chickpeas) and use vegetable broth instead of chicken broth. You could also add diced sweet potatoes or corn for more texture and flavor.
• Spicy upgrade: If you like it hot, add a chopped jalapeño or serrano pepper with the onions, or sprinkle in some red pepper flakes. A dash of hot sauce at the end works, too!
• Dairy-free option: Substitute the sour cream with a dairy-free version, and use coconut cream in place of heavy whipping cream. It adds a slightly different flavor, but it’s still deliciously creamy.
• Lower-carb version: If you’re watching carbs, skip the beans and add more chicken instead. You’ll still get that hearty texture without the extra carbs.
• Fall-inspired twist: Add a dash of smoked paprika and some diced butternut squash when you’re cooking the onions for a warm, seasonal flavor.

Serving ideas: Make it a meal!

When serving this chili, presentation is key! I like to top each bowl with a sprinkle of shredded cheese, some crumbled tortilla chips for crunch, and a few rings of sliced jalapeños for color and spice. A sprinkle of chopped green onions or cilantro adds a pop of freshness. Serve it with warm cornbread or a side of tortilla chips for dipping—perfect for scooping up every last bite.

drink pairings

Looking for the perfect drink to complement this creamy white chicken chili? Here are some of my favorite pairings:

• Sparkling lime water: The lime’s acidity and the bubbles cut through the chili’s creaminess beautifully.
• Iced tea with lemon: The slight bitterness of tea balances the rich, creamy chili.
• Hibiscus iced tea: This floral, tart drink brings a lovely contrast and a splash of color to the table.
• Lemonade: The sweet-tart flavor of lemonade adds brightness and pairs well with the chili’s mild heat.

Storing and reheating tips

If you’re lucky enough to have leftovers, this chili stores wonderfully. Let it cool completely before transferring it to an airtight container, then pop it in the fridge. It’ll keep for about 3-4 days. To reheat, just warm it on the stove over medium heat, stirring occasionally. If it’s thickened too much, add a splash of chicken broth or water to loosen it up. You can also reheat individual portions in the microwave—just be sure to stir halfway through so it heats evenly.

Scaling the recipe up or down

This recipe serves about four people, but it’s easy to adjust for different group sizes. For a larger batch, double all the ingredients, but keep the simmering time the same. If you’re cooking for one or two, you can cut the recipe in half—just watch the simmering time, as it might be ready a bit sooner.

Frequently asked questions

1. Can I make this chili in a slow cooker?
Yes! Just sauté the onions with garlic powder first, then add everything except the sour cream and heavy cream to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, and stir in the creams before serving.

2. What’s the best way to make it spicier?
Add a diced jalapeño with the onions, or increase the cayenne pepper. A splash of hot sauce at the end works too.

3. Can I freeze this chili?
Yes, but wait to add the sour cream and heavy cream until you reheat it, as dairy doesn’t always freeze well. Freeze in airtight containers for up to 3 months.

4. Can I use fresh chicken instead of rotisserie?
Absolutely! Just cook and shred a pound of chicken breasts or thighs, and add as directed.

5. What are some good toppings for this chili?
Shredded cheese, tortilla chips, jalapeño slices, green onions, cilantro, and lime wedges are all fantastic choices.

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