This Creamy White Chicken Chili is a comforting, easy-to-make meal that works perfectly for busy weeknights. Whether you use a stovetop, slow cooker, or Instant Pot, you can have a hearty, protein-packed bowl of chili ready in no time using simple pantry staples.
Table of Contents
Why You Will Love This Recipe
This White Chicken Chili is a fan favorite for several reasons. First, it is much healthier than traditional versions because it avoids heavy cream and cream cheese, relying instead on pureed beans and sour cream or Greek yogurt for its velvety texture. It is also incredibly versatile, allowing you to use leftover rotisserie chicken or raw chicken breasts depending on what you have on hand. Finally, the recipe is virtually fool-proof and can be adapted for multiple cooking methods, making it a reliable go-to for any home cook.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 garlic cloves, finely minced
- 2 1/2 cups low-sodium chicken broth
- 2 cans (4 oz each) diced green chilies
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 small lime, juiced
- Salt and freshly ground black pepper, to taste
- 2 cans (15 oz each) Great Northern beans
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded
- Fresh cilantro for garnish
- Shredded cheese for topping
- Tortilla chips for serving
- Avocado slices for topping
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large 5 or 6-quart pot over medium-high heat. Add the chopped onion and sauté until softened, which usually takes about 3 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Build the Flavor Base: Pour in the chicken broth and add the green chilies, cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season the mixture with salt and black pepper to your preference.
- Prepare the Beans: Drain and rinse both cans of Great Northern beans. To create a thicker consistency, measure out a large ladleful of the beans and place them in a food processor or blender with a small splash of the broth. Puree until smooth.
- Simmer the Chili: Add the pureed bean mixture, the remaining whole beans, and the corn into the pot. Bring the chili to a gentle simmer and let it cook uncovered for 15 to 30 minutes to allow the flavors to meld.
- Finish and Serve: Remove the pot from the heat. Stir in the shredded cooked chicken and the sour cream until well combined. Serve the chili hot, topped with fresh cilantro, shredded cheese, avocado, and tortilla chips.
Expert Tips / Pro Tips
To achieve the best results, do not skip the step of pureeing a portion of the beans. This technique provides a rich, creamy mouthfeel without the need for high-calorie heavy creams. If you are using rotisserie chicken, add it at the very end just to warm it through; this prevents the chicken from becoming overcooked or rubbery. For those who prefer a deeper flavor, try sautéing the spices (cumin, paprika, and oregano) with the onions for 1 minute before adding the liquid to toast the spices and release their essential oils.
Spice Level: If you prefer a very mild chili, use only one can of green chilies and omit the cayenne pepper. For extra zing, substitute the green chilies with 1/2 cup of your favorite salsa verde.
Protein Options: While Great Northern beans are traditional, pinto beans or cannellini beans work just as well. If you want to use raw chicken, add 1.5 lbs of chicken breast in step 2 and simmer until cooked through before shredding.
Vegetarian Version: Simply omit the chicken and use vegetable broth instead of chicken broth. You can bulk up the chili by adding diced bell peppers, zucchini, or extra beans.
Slow Cooker Method: Combine the aromatics, broth, chilies, spices, lime juice, corn, and beans in a slow cooker. Cook on low for 5 hours or high for 3 hours. If using raw chicken, cook it in the pot and shred it before stirring in the sour cream at the end.
Serving Suggestions
This White Chicken Chili is a complete meal on its own, but it pairs beautifully with side dishes. Serve it alongside a warm piece of homemade cornbread or a crusty no-knead artisan bread to soak up the creamy broth. For a lighter pairing, a crisp wedge salad provides a refreshing contrast to the warm, spiced soup. Don’t forget the toppings—extra lime wedges, sliced jalapeños, and a dollop of Greek yogurt can elevate the dish even further.
Storage: Keep leftover chili in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat individual portions in the microwave or warm the entire batch on the stovetop over medium-low heat. If the chili has thickened too much in the fridge, add a splash of chicken broth to loosen it up.
Freezing: You can freeze this chili for up to 3 months, but it is best to do so before adding the sour cream. Dairy products like sour cream can separate or become grainy when frozen and thawed. To serve from frozen, thaw in the refrigerator overnight, simmer on the stove, and then stir in the sour cream and chicken.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 402 kcal |
| Carbohydrates | 48g |
| Protein | 35g |
| Fat | 9g |
| Fiber | 10g |
| Sodium | 168mg |
| Iron | 4mg |
FAQ
Can I make this in an Instant Pot?
Yes! Use the sauté setting for the onions and garlic, then add all ingredients except the sour cream and cooked chicken. Pressure cook on high for 8 minutes, allow a 15-minute natural release, then shred the chicken and stir in the sour cream.
What if I don’t have a food processor to puree the beans?
You can use a potato masher directly in the pot to mash some of the beans, or simply skip this step. The chili will be slightly thinner but still delicious.
Is this recipe gluten-free?
As long as your chicken broth and spices are certified gluten-free, this recipe is naturally gluten-free. Always check the labels on canned items like green chilies and beans to be sure.
Can I use turkey instead of chicken?
Absolutely. This is an excellent recipe for using up leftover Thanksgiving turkey. Simply swap the shredded chicken for shredded turkey in the final step.
Creamy White Chicken Chili
Ingredients
Method
- Sauté the Aromatics: Heat the olive oil in a large 5 or 6-quart pot over medium-high heat. Add the chopped onion and sauté until softened, which usually takes about 3 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Build the Flavor Base: Pour in the chicken broth and add the green chilies, cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season the mixture with salt and black pepper to your preference.
- Prepare the Beans: Drain and rinse both cans of Great Northern beans. To create a thicker consistency, measure out a large ladleful of the beans and place them in a food processor or blender with a small splash of the broth. Puree until smooth.
- Simmer the Chili: Add the pureed bean mixture, the remaining whole beans, and the corn into the pot. Bring the chili to a gentle simmer and let it cook uncovered for 15 to 30 minutes to allow the flavors to meld.
- Finish and Serve: Remove the pot from the heat. Stir in the shredded cooked chicken and the sour cream until well combined. Serve the chili hot, topped with fresh cilantro, shredded cheese, avocado, and tortilla chips.