Creamy White Chicken Chili

This is the kind of meal that makes you slow down.

A big pot simmering on the stove. Steam fogging up the kitchen windows. Bowls lined up on the counter with all the toppings avocado, cilantro, sour cream, sliced jalapeños, a squeeze of lime. It’s cozy, comforting, and exactly what I want when I’m craving something warm and hearty but still fresh and bright.

This creamy white chicken chili is rich without being heavy, packed with tender shredded chicken, white beans, sweet corn, and a lightly spiced broth that gets its creaminess from sour cream and a splash of cream. Finished with fresh toppings, it’s one of those recipes that somehow feels both indulgent and nourishing at the same time.

It’s a staple in my kitchen for good reason.

Why I Love This White Chicken Chili:

White chicken chili is one of those dishes that quietly becomes a go-to.

It’s easier than traditional chili, quicker to make, and incredibly forgiving. You don’t need a long ingredient list or hours of simmering to get deep flavor. A few pantry staples, a good base of aromatics, and the right balance of creaminess and spice go a long way.

What I love most about this version is how customizable it is. You can make it mild or spicy. Thick or brothy. Loaded with toppings or simple and clean. And it always hits the spot.

This is the chili I make when I want something comforting but not heavy, cozy but still fresh. The kind of meal that feels perfect for weeknights, lazy weekends, or feeding a crowd.

Why You’ll Love This Creamy White Chicken Chili:

• Rich and creamy without being overly heavy

• Packed with protein and fiber

• One-pot, easy cleanup

• Great for leftovers and meal prep

• Customizable heat level

• Perfect canvas for toppings

  If you’re a toppings person, this chili is for you.

Ingredients You’ll Need:

For the Chili:

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1½ tsp ground cumin

• 1 tsp ground coriander

• ½ tsp smoked paprika

• ½ tsp chili powder

• ¼–½ tsp cayenne pepper (optional)

• 4 cups cooked shredded chicken (rotisserie works great)

• 2 cans (15 oz each) white beans, drained and rinsed

• 1½ cups corn (fresh or frozen)

• 4 cups chicken broth

• ¾ cup sour cream

• ½ cup heavy cream

• Juice of 1 lime

• Kosher salt and black pepper, to taste

For Garnish:

• Sliced avocado

• Fresh cilantro

• Sliced jalapeños

• Extra sour cream or crema

• Crumbled queso fresco or Monterey Jack

• Lime wedges

• Tortilla chips (optional, but highly recommended)

How to Make Creamy White Chicken Chili:

Step 1: Build the Flavor Base
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, until soft and translucent.

Add the garlic, cumin, coriander, smoked paprika, chili powder, and cayenne. Stir and cook for 30 seconds, just until fragrant.

This step is key blooming the spices builds depth right from the start.

Step 2: Add the Chili Ingredients
Add the shredded chicken, white beans, corn, and chicken broth. Stir to combine.

Bring the chili to a gentle simmer and cook for 15–20 minutes, allowing the flavors to meld and the broth to slightly reduce.

Step 3: Make It Creamy
Reduce the heat to low. Stir in the sour cream and heavy cream until fully incorporated.

Add the lime juice and season with salt and pepper to taste. Let the chili warm gently for 5 more minutes, being careful not to boil once the dairy is added.

The result should be creamy, comforting, and lightly thickened.

Jalapeño Sour Cream (Optional but Delicious):

If you want to take this chili one step further, mix:

• ½ cup sour cream

• 1–2 tbsp lime juice

• Finely minced jalapeño

• Pinch of salt

This adds a cool, tangy contrast to the warm chili and makes every bite better.

How to Serve White Chicken Chili:

Ladle the chili into bowls and go all-in on toppings.

I love adding:

• A generous dollop of sour cream or jalapeño crema

• Sliced avocado

• Fresh cilantro

• Jalapeño slices

• Crumbled cheese

• A squeeze of lime

Serve with tortilla chips, warm bread, or cornbread on the side.

Tips for the Best White Chicken Chili:

• Use rotisserie chicken to save time

• Don’t boil after adding dairy keep heat low

• Adjust spice gradually you can always add more

• Mash a few beans to naturally thicken the chili

• Finish with acid (lime juice is key)

Ways to Make This Recipe Your Own:

This chili is incredibly flexible:

• Add green chiles for more Southwest flavor

• Use cream cheese instead of sour cream for extra richness

• Add spinach or kale at the end for greens

• Swap chicken for turkey

• Make it spicier with chipotle peppers in adobo

Once you’ve made it once, you’ll start customizing it every time.

Substitution Tips:

• No heavy cream? Use half-and-half

• Dairy-free: Use coconut milk or cashew cream

• No white beans? Cannellini or great northern beans work well

• No fresh corn? Frozen corn is perfect

Storage & Make-Ahead Tips:

This chili is even better the next day.

To Store:
Store in an airtight container in the fridge for up to 4 days.

To Freeze:
Freeze without toppings for up to 2 months. Thaw overnight in the fridge and reheat gently.

Reheating Tip:
Warm over low heat, stirring often. Add a splash of broth if needed.

What to Serve with White Chicken Chili:

This chili pairs beautifully with:

• Tortilla chips or strips

• Cornbread

• Warm flour tortillas

• Simple green salad

• Rice or quinoa

It’s hearty enough to stand on its own, but great with sides too.

Final Thoughts:

This creamy white chicken chili is everything I want in a comfort meal cozy, flavorful, satisfying, and easy to make. It’s the kind of recipe you turn to again and again, whether you’re cooking for family, friends, or just yourself on a quiet night at home.

If you’re looking for a chili that’s rich without being heavy and comforting without being boring, this one deserves a spot in your rotation.

Yield: 4-6 servings

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Creamy White Chicken Chili

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This is the kind of meal that makes you slow down. A big pot simmering on the stove. Steam fogging up the kitchen windows. Bowls lined up on the counter with all the toppings avocado, cilantro, sour cream, sliced jalapeños, a squeeze of lime. It’s cozy, comforting, and exactly what I want when I’m craving something warm and hearty but still fresh and bright.

Cook modePrevent screen from turning off

Ingredients

For the Chili

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp chili powder
• ¼–½ tsp cayenne pepper (optional)
• 4 cups cooked shredded chicken (rotisserie works great)
• 2 cans (15 oz each) white beans, drained and rinsed
• 1½ cups corn (fresh or frozen)
• 4 cups chicken broth
• ¾ cup sour cream
• ½ cup heavy cream
• Juice of 1 lime
• Kosher salt and black pepper, to taste

For Garnish

• Sliced avocado
• Fresh cilantro
• Sliced jalapeños
• Extra sour cream or crema
• Crumbled queso fresco or Monterey Jack
• Lime wedges
• Tortilla chips (optional, but highly recommended)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, until soft and translucent.
2. Add the garlic, cumin, coriander, smoked paprika, chili powder, and cayenne. Stir and cook for 30 seconds, just until fragrant.
3. This step is key blooming the spices builds depth right from the start.
4. Add the shredded chicken, white beans, corn, and chicken broth. Stir to combine.
5. Bring the chili to a gentle simmer and cook for 15–20 minutes, allowing the flavors to meld and the broth to slightly reduce.
6. Reduce the heat to low. Stir in the sour cream and heavy cream until fully incorporated.
7. Add the lime juice and season with salt and pepper to taste. Let the chili warm gently for 5 more minutes, being careful not to boil once the dairy is added.
8. The result should be creamy, comforting, and lightly thickened.

Notes

Use rotisserie chicken to save time

Don’t boil after adding dairy keep heat low

Adjust spice gradually you can always add more

Mash a few beans to naturally thicken the chili

Finish with acid (lime juice is key)

Nutrition Facts

Calories

873

Carbs

74 g

Cholesterol

171 mg

Fat

40 g

Fiber

15 g

Net carbs

59 g

Protein

58 g

Sat. Fat

16 g

Sodium

1094 mg

Sugar

8 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.