This creamy white chicken chili is the ultimate cozy dish! Packed with tender chicken, white beans, and a mix of spices, it’s both hearty and creamy without being too heavy.
I love making this chili on chilly days. It warms you right up! Plus, it’s quick to whip up, so you can enjoy a big bowl in no time—perfect for a busy weeknight!
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing; you can use vegetable oil if needed. If you want a flavor twist, avocado oil is also a good alternative!
Chicken: Use rotisserie chicken for quick prep, or leftover cooked chicken. If you’re vegetarian, swap in beans and extra veggies for a similar heartiness.
White Beans: Cannellini beans are my favorite for creaminess, but you can use great northern beans or even chickpeas. Just be sure to rinse them well!
Heavy Cream: It adds richness, but you can use half-and-half or even coconut milk for a lighter option. I sometimes mix Greek yogurt for extra tanginess; it works wonders!
Cheese: Shredded white cheddar or Monterey Jack adds great flavor. If you’re lactose intolerant, try dairy-free cheese blends, which can be creamy and delicious!
How Do I Make Sure My Chili is Creamy and Delicious?
Getting that perfect creamy texture takes just a few careful steps. The key is part blending to keep some texture while achieving creaminess.
- Sauté onions and garlic thoroughly to build flavor before adding other ingredients.
- When you simmer the chili, give it enough time (15-20 minutes) for flavors to blend beautifully.
- For smoothness, use an immersion blender in the pot or blend half the chili in a regular blender. This creates a nice blend of creaminess and chunks.
- Stir in the cheese after blending. This ensures it melts evenly, giving the chili that thick, creamy feel.
Always taste and adjust seasonings! A little more salt or spice can make a big difference, so trust your tastebuds.
How to Make Creamy White Chicken Chili
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and diced (optional, for mild heat)
Spices:
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Main Ingredients:
- 3 cups cooked chicken breast, diced or shredded
- 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
- 1 (4-ounce) can diced green chilies
- 4 cups chicken broth
Creamy Additions:
- 1 cup heavy cream or half-and-half
- 1/2 cup sour cream or Greek yogurt (plus extra for garnish)
- 1 cup shredded white cheddar or Monterey Jack cheese (plus extra for garnish)
Garnishes:
- Fresh cilantro leaves for garnish
- Optional toppings: lime wedges, diced avocado, sliced green onions
Time Needed:
This creamy white chicken chili takes about 10 minutes to prepare and around 30 minutes to cook. In total, you’ll need about 40 minutes from start to finish. Perfect for a cozy meal without spending all day in the kitchen!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it’s softened and translucent. This gets your flavor base started!
2. Add Garlic and Jalapeños:
Add the minced garlic and diced jalapeños (if using) to the pot. Cook for another 1-2 minutes, stirring until you can smell the fragrance. This will add a lovely depth of flavor!
3. Season the Mix:
Stir in the ground cumin, dried oregano, chili powder, salt, and black pepper. Cook for about 30 seconds to toast the spices—this helps release their flavors!
4. Combine Main Ingredients:
Now, it’s time to add in the stars of the show! Add the cooked chicken, white beans, diced green chilies, and chicken broth. Stir everything together really well to mix.
5. Simmer for Flavor:
Bring the chili to a gentle simmer. Reduce the heat to low and let it simmer for 15-20 minutes. This time is crucial for allowing all those delicious flavors to meld together!
6. Creamy Finish:
Stir in the heavy cream and sour cream until fully blended, heating through gently without bringing it to a boil.
7. Blend for Creaminess:
If you want a richer texture, use an immersion blender to partially blend the chili in the pot. Alternatively, blend about half of the chili in a regular blender and return it to the pot. This gives you a beautiful creamy consistency while still leaving some chunky bits!
8. Add Cheese:
Finally, stir in the shredded cheese. Let it melt completely and combine into the chili, adding that creamy goodness we love!
9. Taste and Adjust:
Give your chili a taste and adjust the seasoning as needed—this is where you can add a pinch more salt or spices if you like it bolder!
10. Serve and Enjoy:
Ladle the creamy white chicken chili into bowls. Top with extra shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. You can also add lime wedges, avocado, or green onions for extra freshness!
Enjoy this warm, comforting dish that’s perfect for chilly days or anytime you want a hearty, smooth chili!
Can I Use Frozen Chicken for This Recipe?
Yes! If you’re using frozen chicken, make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or use the quick method by placing it in a sealed plastic bag submerged in cold water. Once thawed, cook the chicken until it reaches an internal temperature of 165°F before adding it to the chili.
Can I Make This Chili Spicier?
Absolutely! To increase the heat, you can add more diced jalapeños, some chopped chipotle peppers in adobo sauce, or a dash of cayenne pepper. You can also include a sprinkle of red pepper flakes when toasting the spices for an extra kick!
How to Store Leftovers?
Leftover chili can be stored in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, simply warm it gently on the stove or in the microwave. If it thickens in the fridge, add a splash of chicken broth or water while reheating to achieve your desired consistency.
Can I Make This Chili Vegetarian?
Yes! To make a vegetarian version, skip the chicken and replace it with more beans or some hearty vegetables like zucchini or bell peppers. You can also add some diced potatoes. Just be sure to use vegetable broth instead of chicken broth for flavor!
