Creamy White Chicken Chili

Why You’ll Love This Recipe

I love how this chili tastes like it’s been cooking for hours even though it’s ready in under an hour. I get a smooth, creamy base from blending a portion of the beans, plus plenty of hearty texture from the rest. I also like how customizable the toppings are, because I can make each bowl a little different depending on what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 small yellow onion, chopped (about ½ cup)

• 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)

• 2 1/2 cups low-sodium chicken broth

• 2 (4 oz) cans diced green chilies

• 1 1/2 teaspoons ground cumin

• 1/4 teaspoon cayenne pepper

• 1/2 teaspoon dried oregano

• 1/2 teaspoon paprika

• Juice from 1/2 small lime

• Salt, to taste

• Freshly ground black pepper, to taste

• 2 (15 oz) cans great northern beans

• 1 cup sour cream (or plain Greek yogurt)

• 1 cup corn (frozen or fresh)

• 2 heaping cups cooked chicken, shredded (rotisserie or leftover)

Optional toppings

• Fresh cilantro

• Shredded cheese

• Tortilla chips

• Green onions

• Avocado

Directions

1. I heat the olive oil in a large pot (about 5–6 quarts) over medium-high heat. I add the onion and sauté it for 3–5 minutes until softened.

2. I add the garlic and cook it for about 30 seconds until fragrant.

3. I pour in the chicken broth, then stir in the diced green chilies, cumin, cayenne, paprika, oregano, and lime juice. I season with salt and black pepper to taste.

4. I drain and rinse the great northern beans.

5. I scoop out a big ladleful of beans and blend it with a splash of broth until smooth. I treat this as optional, but I like doing it because it makes the chili thicker and creamier.

6. I add the pureed beans, the remaining whole beans, and the corn to the pot. I bring everything to a simmer and cook uncovered for 15–30 minutes, depending on how thick I want it.

7. I remove the pot from heat and stir in the sour cream (or Greek yogurt) and the shredded cooked chicken.

8. I serve it with cilantro, shredded cheese, avocado, green onions, and tortilla chips if I’m in the mood for toppings.

Servings and timing

• Servings: 5

• Total time: 45 minutes

• Prep time: about 10–15 minutes

• Cook time: about 30 minutes

Variations

• Extra creamy: I blend more of the beans, or I stir in a little more sour cream at the end.

• Spicier bowl: I add extra cayenne, a pinch of crushed red pepper flakes, or a diced jalapeño with the onion.

• Tangier finish: I squeeze in more lime right before serving for a brighter flavor.

• Different beans: I use cannellini beans if that’s what I have, and the chili still stays creamy and mild.

• Slow-simmer flavor: If I have time, I let it simmer the full 30 minutes to deepen the spice and chili flavor.

storage/reheating

I let the chili cool, then store it in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm it gently on the stove over medium-low heat, stirring often. If it thickens too much, I loosen it with a splash of broth. I avoid boiling hard after the sour cream is mixed in, because gentle heat keeps the texture smooth. In the microwave, I heat in short bursts and stir between rounds.

FAQs

Can I use rotisserie chicken?

I use rotisserie chicken all the time for this. I shred it and stir it in at the end so it stays tender.

Do I have to blend the beans?

I don’t have to, but I like the texture when I do. Blending a ladleful makes the chili naturally thick without adding anything extra.

Can I substitute Greek yogurt for sour cream?

I can, and I usually pick plain Greek yogurt when I want it a little lighter. I still stir it in off the heat so it stays creamy.

How do I adjust the spice level?

I control heat by changing the cayenne amount and choosing mild or hot green chilies. I taste near the end and add a little at a time.

What toppings work best?

I like cilantro, shredded cheese, avocado, and crushed tortilla chips for crunch. I also add green onions when I want a fresh bite.

Conclusion

I make this Creamy White Chicken Chili when I want a comforting meal that’s easy, flavorful, and flexible. I love the creamy bean base, the mild heat from green chilies, and the way the toppings turn each bowl into something I can customize exactly how I like.