Creamy White Chicken Chili
A cozy, creamy white chicken chili that comes together in one pot and feeds a hungry crew without a lot of fuss. This is the kind of dinner that warms the kitchen, fills the house with good smells, and makes everyone wander in asking when it is ready.
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Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion finely chopped (about 1 small onion)
- 2 cloves garlic minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 1 can ½ cup green pickled jalapeño peppers, seeds removed and chopped
- 2 (4 oz) cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper adjust to taste
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice of ½ small lime
- Salt and freshly ground black pepper about ½ teaspoon of each
- 2 (15 oz) cans white kidney beans, drained and rinsed
- 1 cup corn fresh, frozen, or canned and drained
- 2 heaping cups cooked chicken shredded
- 1 cup sour cream or plain Greek yogurt
- 2 ounces cream cheese softened
Optional Garnishes
- Fresh cilantro chopped
- Shredded cheese
- Sliced green onions
- Avocado slices
- Tortilla chips
- Jalapeño rings
Instructions
- Step 1: Sauté the aromatics - Heat the olive oil in a large pot over medium high heat. Add the chopped onion and cook for about three to five minutes, stirring occasionally, until the onion softens and turns translucent. Stir in the minced garlic and cook for about thirty seconds, just until it smells fragrant.
- Step 2: Build the base - Pour in the chicken broth and add the chopped jalapeños, diced green chilies, cumin, cayenne, oregano, paprika, lime juice, salt, and pepper. Stir everything together and bring it to a gentle simmer.
- Step 3: Add beans and corn - Add the drained and rinsed white kidney beans along with the corn. Stir well and let the chili simmer uncovered for about fifteen to twenty minutes.
- Step 4: Make it creamy - Remove the pot from the heat. Stir in the sour cream or Greek yogurt, the softened cream cheese, and the shredded chicken. Keep stirring until the cream cheese melts and the chili turns smooth and creamy.
- Step 5: Serve - Ladle the chili into bowls and let everyone add their favorite toppings.
Notes
Estimated Nutrition Facts
(Based on 7 servings using sour cream, full-fat cream cheese, and no optional toppings) Per Serving (approx. 1½ cups):- Calories: 380–410
- Protein: 32–35g
- Carbohydrates: 32–35g
- Fiber: 7–9g
- Fat: 14–17g
- Saturated Fat: 6–7g
- Sugar: 4–6g
- Sodium: 600–750mg (varies by broth and beans)
- Calories drop to about 350–370
- Protein increases slightly
- Fat decreases by ~3–4g
Cook Time: 30–35 minutes
Total Time: 40–50 minutes
Yield: 6–8 servings
About 1¼–1½ cups per serving
Substitutions
- Greek yogurt instead of sour cream: Plain Greek yogurt works beautifully and adds a little extra protein.
- Rotisserie chicken instead of cooked chicken: Using rotisserie chicken saves time and adds great flavor.
- Vegetable broth instead of chicken broth: Vegetable broth works if that is what you have on hand.
- Cannellini beans instead of white kidney beans: These beans have a similar texture and flavor.
Variations
- Extra spicy version: Leave some seeds in the jalapeños and add a little more cayenne for extra heat.
- Slow cooker version: Sauté the onion and garlic first, then add everything except the dairy and chicken to a slow cooker and finish with the creamy ingredients at the end.
- Thicker chili: Mash some of the beans before adding them to thicken the chili naturally.
- Lighter version: Use Greek yogurt and light cream cheese for a lighter finish.
Tips and Tricks
- Taste as you go: Adjust salt and spice early so the flavors land where you like them.
- Soften cream cheese first: This helps it melt smoothly into the chili.
- Let it rest: Letting the chili sit for a few minutes off the heat helps the flavors come together.
- Double the batch: This recipe freezes well and makes great leftovers.
Serving Ideas
- Warm bread on the side: A slice of crusty bread is perfect for soaking up the creamy broth.
- Simple side salad: A fresh green salad balances the richness of the chili.
- Tortilla chips for dipping: Set out chips for scooping and crunch.
- Toppings bar: Let everyone customize their bowl with cheese, cilantro, and avocado.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container in the fridge for up to four days.
- Freeze without dairy: Freeze the chili before adding dairy for best texture later.
- Reheat gently: Warm over low heat and stir often to keep the chili smooth.
- Make ahead for gatherings: This chili can be made a day ahead and reheated before serving.
Private Notes
Servings: 6 servings
