Creamy White Chicken Chili is a cozy and delightful meal that warms you right up. It’s creamy, slightly spicy, and packed with flavor. This dish comes together easily and is perfect for busy weeknights or casual gatherings with family and friends. You’ll love how satisfying it is, with tender chicken and hearty beans in every bite.

Why You Will Love This Chili

This chili is so easy to make, making it a go-to for busy days. It uses everyday ingredients you probably have in your pantry. With minimal prep work, you can have a delicious meal ready in no time. Plus, it’s a family favorite that everyone will enjoy. The creamy texture and mild spice make it suitable for both kids and adults.

How to Make Chili

Making this chili is simple and straightforward. You’ll be sautéing some onions and garlic, then mixing in the rest of the ingredients. Let it simmer for a while to develop flavors, and you’ll have a comforting bowl of chili in no time. It’s perfect for those who want a tasty meal without spending hours in the kitchen.

What You Need

1 tablespoon olive oil
1 small yellow onion (chopped, about 1/2 cup)
2 cloves garlic (finely minced, or 1 1/2 tsp garlic powder)
2.5 cups low-sodium chicken broth
2 cans diced green chilies (4 oz cans, mild or medium heat)
1.5 teaspoons ground cumin
0.25 teaspoon cayenne pepper (omit for milder version)
0.5 teaspoon dried oregano
0.5 teaspoon paprika
0.5 small lime (juice only)
Salt and freshly ground black pepper (to taste)
2 cans great northern beans (15 oz cans, drained and rinsed)
1 cup sour cream or plain Greek yogurt
1 cup corn (frozen or fresh)
2 heaping cups cooked chicken (shredded, rotisserie or leftover)

Cooking Steps

Heat olive oil in a large 5-6 quart pot over medium-high heat. Add chopped onion and sauté for 3-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown. Add chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, and lime juice to the pot. Season with salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir to combine all ingredients.

Drain and rinse the beans thoroughly in a strainer. Measure out about 1 cup of beans (approximately one-third of total) and add to a food processor along with 1/4 cup of hot broth from the pot. Puree for 30-45 seconds until completely smooth with no chunks remaining. Add the pureed beans, remaining whole beans, and corn to the soup pot. Bring the mixture to a gentle simmer and cook uncovered for 20-30 minutes, stirring every 5-7 minutes. For thicker chili, simmer the full 30 minutes; for thinner consistency, 20 minutes is sufficient. The chili is ready when it coats the back of a spoon.

Remove the pot completely from heat. Stir in sour cream and shredded chicken until well combined and heated through. Let sit for 2-3 minutes before serving to allow flavors to meld. Serve hot in bowls, garnished with fresh cilantro, shredded cheese, diced avocado, and tortilla chips if desired.

Best Ways to Enjoy It

This chili is versatile and can be enjoyed with various toppings and sides. Try it with crispy tortilla chips for a crunchy contrast. Garnish with fresh cilantro, diced avocado, or shredded cheese for extra flavor. It pairs nicely with a simple side salad or some warm, crusty bread. Serve it at a family gathering or on a cozy weeknight—it’s sure to please everyone.

How to Store Chili

If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze the chili. Let it cool completely before transferring it to a freezer-friendly container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove over low heat, stirring occasionally until heated through.

Recipe Tips

Adjust the spice: Omit cayenne pepper for a milder chili that kids will love.
Beans: Use different beans if you prefer, like black beans or pinto beans.
Chicken: You can use any cooked chicken you have on hand, even leftovers.
Vegetarian option: Substitute chicken with tofu or skip it altogether.
Serving options: Keep tortilla chips nearby for crunch, but also enjoy it solo for a lighter meal.

Variations & Swaps

Herb-Infused: Add fresh herbs like cilantro or parsley for a burst of freshness.
Creamy Upgrade: Swap sour cream for cream cheese for a richer texture.
Extra Veggies: Toss in some bell peppers or zucchini for added nutrition.

FAQs

Can I make this chili ahead of time?
Absolutely! It’s a great make-ahead meal. It actually tastes better the next day as the flavors meld. Just store it in the fridge and reheat when you’re ready.

Can I freeze leftovers?
Yes, you can freeze this chili. Let it cool and store it in a freezer-safe container. It will stay fresh for up to 3 months. Just thaw it in the fridge before reheating.

How do I reheat chili?
To reheat, it’s best to thaw overnight in the fridge. Then, warm it on the stove over low heat, stirring occasionally until heated through. You can also microwave it if you’re short on time.

What can I substitute for chicken?
You can use cooked tofu, or just add more beans or vegetables to keep it filling and delicious. This keeps it vegetarian while still being satisfying.

What are common mistakes to avoid?
Don’t rush the simmering time; allowing it to cook longer enhances the flavor. Also, be sure to adjust seasonings to taste. Starting with less salt and pepper is a good idea, as you can always add more later.