If you’re craving something warm, cozy, and just a little bit special, this Creamy White Chicken Chili Recipe is exactly what you need. It’s a delicious blend of shredded chicken, white beans, and just the right touch of spice that feels like a big, comforting hug in a bowl.

The image shows a close-up of a thick, creamy soup inside a large white pot with a silver ladle lifting some of the soup. The soup has a light beige color with visible yellow corn kernels, white beans, and shredded white chicken mixed throughout. Small green herb pieces are scattered in the soup, adding contrast. The soup’s texture looks smooth and rich with chunky pieces evenly spread in the creamy base. The photo is taken over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Chicken Chili Recipe
Top Tip
How to Serve Creamy White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Chicken Chili Recipe

Why You'll Love This Recipe

Honestly, this creamy white chicken chili has quickly become one of my go-to comfort meals. Whether it’s a chilly evening or you want to impress friends without fuss, this recipe hits all the right notes.

So creamy and comforting: The combination of pureed beans and sour cream creates the perfect velvety texture you’ll want to savor.
Easy to make: With simple pantry staples and shredded chicken—rotisserie or leftovers work perfectly—you’ll have dinner on the table in about 45 minutes.
Flavorful but balanced: Mild green chilies and warming spices add depth without overpowering, making it family-friendly.
Deliciously versatile: Garnish it your way with cheese, avocado, fresh cilantro, and crunchy tortilla chips for extra layers of goodness.

Ingredients & Why They Work

Before you dive in, take a quick look at the ingredients—it’s a straightforward list. I always recommend using fresh ingredients when possible, and for this chili, a good-quality chicken broth and shredded cooked chicken really make a difference.

Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl of finely minced fresh garlic cloves, a small white ceramic bowl of ground cumin powder, a small white ceramic bowl of cayenne pepper powder, a small white ceramic bowl of dried oregano, a small white ceramic bowl of paprika, a small white ceramic bowl of fresh lime juice, a small white ceramic bowl of coarse sea salt, a small white ceramic bowl of freshly ground black pepper, one small yellow onion halved and chopped, two whole brown eggs with clean shells, a small white ceramic bowl of cooked shredded rotisserie chicken, two 4 oz white ceramic bowls holding diced fresh green chilies, a small white ceramic bowl of cooked great northern beans, a small white ceramic bowl of fresh corn kernels, a small white ceramic bowl of smooth sour cream, a few fresh cilantro sprigs, a small white ceramic bowl of shredded white cheese, a few fresh green onion stalks whole, a few slices of ripe avocado, and a small white ceramic bowl filled with crispy tortilla chips arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For sautéing the onions and garlic, it adds a subtle richness that helps build the flavor base.
Yellow onion: Gives sweetness and depth once softened, balancing the chili’s spices beautifully.
Garlic cloves: Whether fresh minced or garlic powder, garlic boosts the savory notes of the dish.
Low-sodium chicken broth: This is the flavorful liquid that brings everything together without being too salty.
Diced green chilies: Adding mild heat and a slight tang, they’re key to that classic white chili flavor.
Ground cumin: One of those warm, earthy spices that ties all the flavors together.
Cayenne pepper: Just a touch to give the chili a gentle kick—you can adjust based on your preferred spice level.
Dried oregano: Herbal and slightly peppery, it complements the other spices nicely.
Paprika: For a smoky undertone that deepens the flavor complexity.
Lime juice: Adds brightness and a subtle zing to balance the richness.
Salt & freshly ground black pepper: Essential seasonings to bring all the ingredients to life.
Great northern beans: These creamy white beans are perfect for texture and protein—they also help thicken the chili.
Sour cream (or plain Greek yogurt): Stirred in at the end, it creates that signature creamy finish without overpowering the flavors.
Corn (frozen or fresh): Adds a pop of sweetness and a little crunch, making each spoonful interesting.
Cooked shredded chicken: The star protein in this dish—rotisserie or leftovers work great and save time!
Fresh cilantro: For garnish, it brings a fresh herbaceous aroma and taste.
Shredded cheese: Melts perfectly on top, adding gooey, savory goodness.
Tortilla chips: Crunchy and salty contrast to the creamy chili.
Green onions: Fresh and mild onion flavor brightens each bite.
Avocado: Creamy and buttery, it’s a luxurious addition to round out the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy White Chicken Chili Recipe is how easy it is to make it your own. Whether you like things spicier, milder, or packed with extra veggies, feel free to tweak the ingredients to suit your taste and kitchen mood.

Spice it up or tone it down: I love adding an extra pinch of cayenne pepper when I’m craving a bit more heat, but if you prefer a milder chili, just reduce the cayenne or skip it altogether.
Swap your creamy base: For a lighter touch, I often use plain Greek yogurt instead of sour cream. It adds creaminess without weighing the dish down, plus it packs a protein punch!
Seasonal veggies: During summer, I like tossing in fresh corn and diced zucchini, while in winter, some roasted poblano peppers add a smoky depth.
Make it vegetarian: Skip the chicken and double the beans and corn, or add hearty mushrooms for an earthy bite. This chili still keeps its creamy, satisfying texture.
Slow cooker option: For busy days, I throw all the ingredients (except sour cream and chicken) into the slow cooker and let it simmer low and slow for about 4 hours, adding chicken and sour cream near the end for that signature creaminess.

Step-by-Step: How I Make Creamy White Chicken Chili Recipe

There is a white pot on a white marbled surface filled with a stew that has three visible layers: the bottom layer is a thick yellow bean stew with some orange tint, the middle layer has shredded cooked chicken pieces scattered over the beans, and the top layer is a large dollop of creamy white sauce sitting on the chicken. A wooden spoon is resting inside the pot standing on the left side of the stew. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Aromatics to Start

Begin by heating 1 tablespoon of olive oil in a large 5-6 quart pot over medium-high heat. Add the finely chopped yellow onion—about half a cup—and sauté it for 3 to 5 minutes until it becomes soft and fragrant. Keep an eye on it so it doesn’t brown; you want sweet, tender onions to form the base of the chili. Then, toss in the minced garlic and cook for just 30 seconds until it releases its amazing aroma—this quick step lays down incredible flavor early on!

Step 2: Build the Flavorful Broth

Pour in 2 ½ cups of low-sodium chicken broth, then add two 4-ounce cans of diced green chilies for that lovely tang and subtle heat. Sprinkle in 1 ½ teaspoons ground cumin, ¼ teaspoon cayenne pepper, ½ teaspoon dried oregano, and ½ teaspoon paprika. Finally, squeeze in the juice of half a small lime and season with salt and freshly ground black pepper to taste. Give everything a good stir so all those warm spices and zesty lime join forces to create a flavorful broth that’s the heart of this creamy chili.

Step 3: Prepare the Beans for Creaminess

Drain and rinse two 15-ounce cans of great northern beans using a strainer. To achieve that signature creaminess, scoop a big ladleful of the beans along with some broth from the pot into a food processor and puree until smooth. This “secret” step is optional but highly recommended—it thickens the chili and gives it a velvety texture that makes each spoonful so comforting.

Step 4: Combine and Simmer

Return the pureed beans, the whole beans, and 1 cup of corn (fresh or frozen) to the pot. Bring everything to a gentle simmer over medium heat, keeping it uncovered. Allow the chili to cook for 15 to 30 minutes so the flavors meld beautifully and the chili thickens just a bit. You'll see the aroma intensify, and the broth will become rich and inviting.

Step 5: Finish with Cream and Chicken

Remove the pot from the heat and stir in 1 cup of sour cream (or Greek yogurt for a lighter option) along with 2 heaping cups of shredded cooked chicken—rotisserie chicken works perfectly here. Stir gently until fully incorporated and creamy. The chili will be luscious and warm, with tender chicken pieces throughout.

Step 6: Garnish and Serve

Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, slices of creamy avocado, crunchy tortilla chips, and a sprinkle of green onions if you like. Each topping adds delicious texture and freshness that complements the rich chili perfectly. Enjoy your cozy, creamy bowl of homemade comfort!

Top Tip

These tips can make all the difference when preparing your Creamy White Chicken Chili Recipe, ensuring each bowl is packed with flavor and the perfect texture.

Perfect Creaminess: I always puree a ladleful of the beans with some broth before adding them back in. It really boosts the chili’s velvety texture without extra cream or cheese.
Building Flavor: Sautéing the onion until soft before adding other ingredients releases sweet depth to the chili I’ve come to love through experience.
Spice Control: Starting with ¼ teaspoon of cayenne pepper and adjusting it at the end helps me get that gentle kick without overpowering the comforting creaminess.
Chicken Choice: Using rotisserie chicken keeps things quick and flavorful, a game changer on busy weeknights to enjoy this hearty chili without fuss.

How to Serve Creamy White Chicken Chili Recipe

Two bowls of creamy orange soup filled with shredded white meat and corn kernels rest on a white marbled surface. Each bowl has a topping layer of thin golden-brown strips, small pale beige chunks, and green cubes of avocado scattered on top. Bright green chopped herbs are sprinkled over the soup and toppings, with some black pepper flakes visible. Half a lime, a small white bowl with avocado cubes, and thin golden strips are around the bowls on the marble surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To really bring this chili to life, I love topping it with fresh cilantro for a herbaceous note, shredded cheese for melty indulgence, creamy avocado slices to balance the spice, crunchy tortilla chips for textural contrast, and a sprinkle of green onions to brighten every bite.

Side Dishes

Pair your creamy White Chicken Chili with cornbread — warm and buttery is ideal — or a crisp green salad dressed lightly to keep the meal balanced and fresh. A simple rice pilaf or even a side of roasted vegetables complements this dish beautifully for a full satisfying spread.

Make Ahead and Storage

Storing Leftovers

Store any leftover chili in an airtight container in the refrigerator. It’ll keep delicious and fresh for up to 4 days, making it a wonderful option for easy lunches or dinners throughout the week.

Freezing

This chili freezes well! Let it cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. It will stay good for up to 3 months. Just thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it thickens too much, add a splash of chicken broth or water to loosen it back up. You can also microwave individual servings, stopping to stir every minute or so.

Frequently Asked Questions:

Can I use frozen chicken for this chili?

Absolutely! Just be sure to fully thaw and shred your chicken before adding it to the chili for even cooking and texture.

Is pureeing the beans necessary?

No, it's optional. Pureeing some beans creates a creamier texture, but if you prefer a chunkier chili, you can skip this step.

How spicy is this chili?

This recipe has a mild to moderate heat thanks to the ¼ teaspoon of cayenne pepper, but you can adjust the amount to suit your taste.

Can I make this chili in a slow cooker?

Yes! You can sauté the onions and garlic first, then combine all ingredients except sour cream and chicken in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in sour cream and chicken at the end.

Final Thoughts

There’s something profoundly comforting about a bowl of warm, creamy white chicken chili — it’s like a cozy hug in a bowl. I hope this recipe becomes one of your go-to dishes for busy nights or chilly days. With its balanced flavors, wholesome ingredients, and easy prep, it’s the kind of meal that invites you to slow down, savor each bite, and share good times with family or friends. Enjoy every spoonful!