This Creamy White Chicken Chili is a game-changer for your weeknight dinner routine. Imagine a rich, velvety soup filled with tender chicken, hearty white beans, and just the right amount of heat from green chilies and spices. It’s the perfect comfort food that comes together quickly while delivering complex flavors that taste like they’ve been simmering all day. This recipe has become my go-to when I need something satisfying that doesn’t require hours in the kitchen!

Why You’ll Love This Recipe

Incredibly Creamy: The combination of milk, heavy cream, and sour cream creates a luxurious texture that makes this chili stand out from traditional versions.
Perfect Balance of Flavors: The spices blend beautifully with the mild heat from jalapeños and green chilies, creating a dish that’s flavorful without being overwhelmingly spicy.
Versatile and Crowd-Pleasing: This chili is perfect for family dinners, game days, or entertaining guests. It’s substantial enough to be a complete meal yet works wonderfully as part of a larger spread.
Simple Preparation: Despite its rich flavor profile, this chili comes together with minimal hands-on time and uses easy-to-find ingredients.

Ingredients You’ll Need

Olive Oil: Creates the foundation for sautéing the aromatics, adding a subtle richness to the base.
Onion: Provides essential savory flavor and sweetness that grounds the entire dish.
Jalapeño: Adds a pleasant kick without overwhelming heat; remove the seeds for a milder version.
Garlic: Never skimp here! Fresh minced garlic creates depth that powdered versions simply can’t match.
Shredded Chicken: The protein star of the show; using pre-cooked rotisserie chicken is a fantastic time-saver.
Chicken Broth: Forms the flavor base; use low-sodium if you’re watching salt intake.
Milk and Heavy Cream: These create the signature creaminess that makes this chili so memorable.
White Beans: They add heartiness, protein, and a pleasant texture contrast to the creamy base.
Green Chilies: These canned gems deliver earthy heat without much effort.
Spices (Cumin, Salt, Paprika, Cayenne, Oregano): This perfect blend creates the distinctive southwestern flavor profile.
Sour Cream: This adds tanginess and enhances the velvety texture once the chili is off the heat.

Variations

Make It Vegetarian

Skip the chicken and double the beans. Add corn kernels and diced bell peppers for extra texture and flavor.

Healthier Version

Substitute the heavy cream with half-and-half or additional milk, and use low-fat sour cream. The chili will still be creamy, just slightly lighter.

Spice It Up

For heat lovers, add a diced serrano pepper along with the jalapeño, or increase the cayenne to 1/2 teaspoon.

Time-Saving Shortcut

Use a store-bought rotisserie chicken instead of cooking chicken breasts from scratch. Simply shred and add to the pot.

How to Make Creamy White Chicken Chili

Step 1: Sauté the Aromatics

In a large pot over medium-high heat, add olive oil. Toss in chopped onion and jalapeño, cooking until the onion becomes translucent and soft, about 2-3 minutes. Add minced garlic and cook for just 30 seconds until fragrant. Don’t let the garlic brown, as it can become bitter.

Step 2: Build the Base

Add shredded chicken, chicken broth, milk, and heavy cream to the pot. Bring the mixture to a gentle simmer, watching carefully to prevent boiling over.

Step 3: Add Beans and Seasonings

Stir in drained white beans, diced green chilies, cumin, salt, paprika, cayenne, and oregano. The kitchen will start smelling amazing at this point! Cover the pot and reduce heat to low, allowing everything to simmer together for 30 minutes. This is where the magic happens as the flavors meld together.

Step 4: Finish with Sour Cream

Remove the pot from heat and let it rest for 2-3 minutes. This cooling period is crucial before adding the sour cream to prevent it from curdling. Stir in the sour cream until fully incorporated and the chili takes on a silky, rich texture.

Step 5: Garnish and Serve

Ladle the chili into bowls and let everyone customize with their favorite toppings. Shredded cheese, additional sour cream, sliced jalapeños, chopped cilantro, and salsa are all fantastic options.

Pro Tips for Making the Recipe

Simmer Don’t Boil: Keep the heat low when simmering. A gentle simmer allows the flavors to develop without reducing the liquid too much or causing the dairy to separate.
Prep Ahead: Chop all vegetables and measure spices before starting to cook. This makes the cooking process smooth and stress-free.
Bean Preparation: Rinse and drain the beans thoroughly to remove excess starch and sodium, which helps maintain the chili’s creamy white color.
Spice Adjustment: Start with the recommended spice amounts, then taste before serving. You can always add more heat but can’t take it away!
Thickness Control: If the chili seems too thick, add a little more chicken broth. Too thin? Let it simmer uncovered for a few extra minutes.

How to Serve

Perfect Pairings

Serve this chili with warm cornbread or crusty sourdough for dipping. The contrast between the creamy chili and crunchy bread is unbeatable.

Bowl Customization

Set up a toppings bar with shredded Monterey Jack or Mexican blend cheese, sliced avocado, lime wedges, tortilla strips, and extra sour cream. Let everyone create their perfect bowl.

Complete the Meal

A simple side salad with a light vinaigrette provides a fresh contrast to the rich chili. Try a mix of greens with a cilantro-lime dressing to complement the southwestern flavors.

Make Ahead and Storage

Storing Leftovers

This chili actually tastes even better the next day! Store in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as it sits.

Freezing

While cream-based soups typically don’t freeze well, you can freeze this chili without the dairy elements. Make the recipe through adding the beans and seasonings, then freeze. When ready to eat, thaw, reheat, and add the dairy products fresh.

Reheating

Warm leftovers gently on the stovetop over medium-low heat, stirring occasionally. Avoid high heat which can cause the dairy to separate. You may need to add a splash of broth or milk if the chili has thickened in the refrigerator.

FAQs

Can I make this chili in a slow cooker?
Absolutely! Sauté the aromatics as directed, then transfer everything except the milk, cream, and sour cream to your slow cooker. Cook on low for 4-6 hours, then stir in the dairy products during the last 30 minutes of cooking. This method is perfect for busy days when you want to come home to dinner ready to serve.

Is there a way to make this chili less spicy for kids?
Definitely. Skip the jalapeño and cayenne pepper entirely. You can still use the mild green chilies as they provide flavor without significant heat. Set out hot sauce or sliced jalapeños for adults who want to add heat to their individual servings.

What’s the best type of white beans to use?
Great Northern or cannellini beans work perfectly in this recipe. They’re the right size and hold their shape well while still being creamy inside. Navy beans are a good substitute if that’s what you have on hand.

Can I use leftover turkey instead of chicken?
Absolutely! This recipe is fantastic for repurposing holiday turkey leftovers. Simply shred the cooked turkey and use it in place of chicken. The flavor will be slightly different but equally delicious.

Final Thoughts

This Creamy White Chicken Chili is what I call “everyday special” – simple enough for a regular weeknight but impressive enough for guests. The combination of tender chicken, hearty beans, and velvety broth creates something truly greater than the sum of its parts. Give this recipe a try the next time you’re craving something comforting yet a little different from your usual dinner routine. I promise it will earn a permanent spot in your recipe collection!

Creamy White Chicken Chili Recipe