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Creamy White Chicken Chili

Creamy white chicken chili recipe in a rustic bowl with corn and beans
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This creamy white chicken chili is a comforting, velvety blend of tender chicken, creamy beans, and gentle spices. It is a rich and hearty alternative to tomato-based chili, perfect for cozy evenings and easy meals. The flavors deepen beautifully when made ahead, making it a strategic and convenient dish.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds removed and finely diced (optional)
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans Great Northern beans or cannellini beans, drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 1 cup frozen corn kernels
  • 1 cup sour cream
  • 4 ounces cream cheese, softened and cubed
  • ½ cup heavy cream or half-and-half
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, lime wedges, shredded cheese, and avocado for serving

Instructions

  1. In a large Dutch oven or pot, heat olive oil over medium heat. Add diced onion and cook for 5-7 minutes until soft. Stir in garlic and jalapeño (if using) and cook for 1 minute until fragrant.
  2. Push vegetables to the side. Add chicken to the center. Season chicken generously with salt, pepper, cumin, oregano, and chili powder. Sear for 2-3 minutes per side to brown.
  3. Pour in chicken broth, scraping up browned bits from the pot bottom. Add drained beans, diced green chiles, and corn. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through.
  4. Remove chicken to a plate and shred with two forks. Return shredded chicken to the pot.
  5. Reduce heat to lowest setting. Stir in cubed cream cheese and sour cream until mostly melted. Slowly pour in heavy cream, stirring constantly. Warm through for 5-10 minutes; do not boil.
  6. Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with cilantro, lime juice, shredded cheese, and avocado.

Notes

For a slow cooker method, sauté aromatics first, then add all ingredients except dairy to the crockpot. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, then stir in dairy on low heat until warmed. To prevent curdling, always lower heat before adding dairy and do not let the chili boil after. Leftovers taste even better the next day and can be stored in the fridge for up to 4 days or frozen for 3 months.

Nutrition

Find it online: https://www.homestyletable.com/creamy-white-chicken-chili-2/