Creamy Chicken Chili

I stumbled upon this White Chicken Chili one cold fall night when I was bored with regular red chili. My family couldn't even finish their first servings before asking for more of that first batch with its smooth broth, juicy chicken, and mild heat from green chilies. It's now our favorite comfort food, especially when we need something warm and filling on hectic weeknights.

Absolutely Delightful

This chili stands out because it balances all flavors perfectly—rich and filling without being too heavy. Using sour cream instead of heavy cream makes it lighter but still wonderfully creamy. I can make it on the stove when I've got time, or let it cook slowly in the crockpot when days get busy. Sometimes I'll even use my Instant Pot when I'm running late, and it always comes out just right.

What You'll Need

• The chicken: I typically use a store-bought rotisserie chicken or leftovers from last night's roast—it's quicker and packs more flavor.
• White beans: Pick cannellini or Great Northern beans for their smooth, buttery texture.
• Fresh aromatics: Onions, lots of garlic, and fresh cilantro really brighten everything up.
• Green chilies: Grab the canned variety—they add just enough spice without going overboard.
• Broth and cream: Quality chicken broth paired with sour cream creates that dreamy foundation.
• Seasonings: Ground coriander, cumin, and oregano give amazing richness.
• For serving: Make it your own with shredded cheese, tortilla strips, avocado, and lime wedges.

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Time to Cook

Create your foundation:

Begin with those onions in a large pot until they turn sweet and golden. Toss in your spices and garlic to release their aroma and fill your kitchen with amazing smells.

Add creaminess:

Here's my trick—grab a cup of those white beans and mash them up or blend them. This works as a natural thickener for that perfect smooth texture.

Mix everything:

Pour in your chicken, whole beans, green chilies, and broth. Let it all bubble together so the flavors can mix and mingle.

Finishing touches:

Mix in the sour cream at the very end for that perfect silky finish. Taste and tweak your seasonings as needed.

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Pro Tips

I've made this chili so many times now and learned some useful tricks. Don't miss the bean-blending step—it gives you that ideal thickness without needing flour or cream. When using uncooked chicken, cook it directly in the broth then pull it apart—it soaks up tons of flavor this way. I always keep sampling and adjusting while cooking, sometimes adding a bit more salt or a splash of lime juice to make the flavors stand out.

Great Companions

We always enjoy this chili with fresh crusty bread to soak up every bit of goodness. Sometimes I whip up some cornbread too—its gentle sweetness goes so well with the creamy chili. And don't forget all the toppings—chunks of avocado, fresh lime, maybe some crunchy tortilla chips. My kids love creating their own custom bowls with extra cheese or a spoonful of sour cream on top.

Leftovers Rock

This chili actually tastes better a day or two after making it. Just keep it in an airtight container and it'll stay good for 3-4 days in your fridge. When you want to eat it again, warm it up slowly on the stove or in the microwave, stirring now and then. If you're planning to freeze portions, leave out the sour cream as it keeps better that way—just add fresh cream when warming it up. I often cook twice as much just to have extra for those busy nights.

Try Something New

Some nights I go vegetarian and load it with zucchini, bell peppers, and more beans. Want more heat? Toss in another can of green chilies or a chopped jalapeño. My neighbor makes hers with ground turkey instead of chicken and says it turns out great. That's what makes this dish so awesome—it's pretty much foolproof and fun to play around with.

Household Favorite

This White Chicken Chili has grown beyond just dinner at our place—it's pure comfort in a bowl. Whether we're eating on a crazy Wednesday evening or a relaxed Sunday afternoon, it always brings happy faces to our table. The wonderful smells filling the house, the noise of spoons hitting bowls, and everyone sitting together sharing stories about their day—that's what good food really means. Just a few simple ingredients, a bit of time, and plenty of love is all you need.

Frequently Asked Questions

→ Does this chili freeze well?

Definitely! Freeze it without the sour cream for up to 3 months. Add the sour cream after reheating to keep it from separating.

→ How can I tone down the spice?

Cut back to one can of green chilies and skip the cayenne pepper. That should keep the heat mild.

→ Can I swap raw chicken for rotisserie?

Sure can. Toss 1.5 lbs of raw chicken in with the broth early on, or use the specific steps for the slow cooker/Instant Pot.

→ Can this be vegetarian?

Yes, leave out the chicken, use veggie broth, and toss in extra veggies like zucchini or bell peppers.

→ How long does it last in the fridge?

It keeps just fine for 3-4 days in the fridge. You can warm it on the stove or in the microwave.

Conclusion

This comforting white chili combines chicken, white beans, and mild chilies in a deliciously creamy soup. Easy to make your way: stovetop, slow cooker, or Instant Pot.