This White Chicken Chili is wonderfully creamy and loaded with chicken, white beans, corn and green chilies. It makes a delicious cozy meal when the weather is chilly, but I find myself wanting to eat it all year long.
If you like to use your slow cooker, try this Slow Cooker White Chicken Chili.
Ingredient Notes
Rotisserie chicken forms the base of this recipe and there are tons of flavors added to create a really tasty chili.
- Shredded Chicken– use rotisserie chicken or any cooked chicken.
- Seasonings– cumin, oregano, cayenne pepper, and paprika are used for flavor.
- Beans– Some of the beans get pureed in a blender to thicken the chili and make it super creamy. I use 2 cans of Great Northern Beans. Cannellini beans can be used instead.
- Sour Cream and Heavy Cream– add the creaminess to the chili. You could use 4 ounces of cream cheese instead of the sour cream.
- Lime Juice– added at the end. Adds some acidity which enhances the flavors of the chili.
How To Make White Chicken Chili
(More detailed instructions in recipe card below.)
- Sauté the onion and garlic.
- Add the seasonings.
- Add green chilies and chicken broth and simmer 5 minutes to blend the flavors.
- Place 1 cup of beans in a blender and blend until smooth.
- Add all of the beans, the corn, and chicken and simmer for 10 minutes.
- Add the sour cream, heavy cream, and lime juice and heat just until warm.
- Serve with toppings.
How To Serve
Add lots of toppings. The more the better. I like to top it with shredded cheese, diced avocado, chopped fresh cilantro, black olives. Sliced green onion or diced red onion are other great choices. Serve with some tortilla chips for some crunch. Also great served with cornbread. If you love spicy food, serve with hot sauce.
Adjust The Heat
For a less spicy chili, reduce the cayenne pepper by half. If you want it spicier, serve with Cholulu Hot Sauce.
Storage
Leftovers can be stored for 3 to 4 days in an airtight container in the refrigerator. Or you can freeze then for up to 2 months. When ready to eat, thaw in the refrigerator overnight and then reheat in the microwave or a stovetop.
More Chili Recipes
White Chicken Chili
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 2 (4-ounce) cans diced green chiles
- 2½ cups chicken broth
- 2 (15-ounce) cans Great Northern Beans
- 1 cup corn
- 2½ cups cooked, shredded chicken
- 1 cup sour cream
- ¼ cup heavy cream
- juice of half a lime
- cilantro, avocado, and tortilla strips for serving
Instructions
- Heat olive oil over medium-high heat in a Dutch oven. Add onion and cook 4 to 5 minutes to soften.
- Add garlic and cook 1 minute.
- Add cumin, oregano, salt, pepper, cayenne pepper, and paprika. Stir and cook for 30 seconds.
- Add green chilies and chicken broth. Simmer for 5 minutes.
- Drain and rinse the bean. Add 1 cup of the beans to a food processor or blender. Add in 1 cup of the liquid from the Dutch oven. Process or Blend until smooth.
- Add the whole beans, processed beans, corn, and chicken to the Dutch oven. Simmer 10 minutes.
- Turn heat to low and stir in sour cream, heavy cream, and lime juice. Cook on LOW for a few minutes.Check for seasoning and add more salt and pepper if needed.
- To serve, ladle into bowls and top with cilantro, avocado, and tortilla strips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It looks absolutely delicious! It’s so appetizing. Thanks so much for a great recipe.
— Let’s Converter
Made this 2 nights ago and absolutely loved it! I’ve been looking for a good creamy white chili recipe and this was the first one I decided to try.
I used 1/3 of the package of pre-cut up rotisserie chicken from Costco. That stuff is a godsend and so good! I also added 1 half each of a red and orange pepper to it. That was all I did different.to the recipe.
Let it sit out on our porch overnight to let the flavors mix well (it’s freezing here in MN so it makes a great extra fridge!) and heated it up the next night. Added the creams to the chili when it was reheated. It was so yummy!! Just spicy enough and that’s what I’ve been looking for. Mine wasn’t too creamy because I used a whole carton of chicken broth (was not paying attention! 🤣. My husband laughed!!), but added more heavy and sour creams and that helped. For sure I’ll get the proportion correct next time, but it really didn’t matter. It was so good the way it was, I’d make it both ways.
Both my husband and Mom really like this. I will be making this again for sure! Thanks so much for a great recipe.