Easy White Chicken Chili Recipe: A Creamy, Comforting Bowl of Goodness

When the weather turns chilly, there’s nothing quite like a warm, hearty bowl of chili to cozy up with. This White Chicken Chili is a lighter twist on the classic with the perfect balance of creamy, zesty, and slightly spicy—a dish that’s as comforting as it is delicious.

Whether you’re feeding a crowd, meal prepping for the week, or just craving something satisfying, this chili is a winner. Plus, it’s easy to make and packed with wholesome ingredients. Let’s dive into this flavorful recipe that’s sure to become a family favorite!

White Chicken Chili

Why You’ll Love This Recipe

  • Quick & Easy: Ready in under an hour—perfect for busy days.
  • Creamy & Flavorful: A rich, comforting broth with a hint of lime and cilantro.
  • Versatile: Customize the spice level and toppings to suit your taste.
  • Crowd-Pleasing: Perfect for game day, potlucks, or cozy family dinners.

Easy White Chicken Chili Recipe

For this delicious bowl, you’ll need the following ingredients:

For the Chili

  • 2 cups cooked chicken, shredded or diced – Rotisserie chicken works great for convenience, but you can also use grilled or baked chicken for extra flavor.
  • 1 medium onion, finely chopped – Adds depth and a natural sweetness to the chili base.
  • 2 cloves garlic, minced – Enhances the savory flavors and aroma.
  • 1 ½ cups chicken broth (low-sodium) – The flavorful base of the chili that keeps it brothy while allowing the ingredients to meld together.
  • 2 cans white beans (cannellini or Great Northern), drained and rinsed – These mild, creamy beans absorb flavors beautifully and add heartiness to the dish.
  • 1 can diced green chiles – Provides a mild heat and a slightly tangy, smoky flavor.
  • 1 cup frozen or canned corn (drained) – Adds a touch of sweetness and a pop of texture to the chili.
  • 1 teaspoon cumin – A warm, earthy spice that gives the chili its signature Southwestern flavor.
  • 1 teaspoon dried oregano – Adds a subtle herbaceous depth.
  • ¼ teaspoon black pepper – Provides just a hint of heat (adjust to taste).
  • 1 ½ tablespoons fresh lime juice – Brightens up the dish and balances the creamy and savory flavors.
  • ¼ cup fresh cilantro, chopped (plus extra for garnish) – Brings a fresh, citrusy contrast to the richness of the chili.

For the Creamy Base

  • ½ cup heavy cream – Makes the chili velvety and rich.
  • ½ cup sour cream – Adds tanginess and a smooth texture that enhances the chili’s creaminess.

For Serving

  • Toppings: Shredded cheese, avocado slices, tortilla chips, extra cilantro, or lime wedges for extra flavor and texture.

Step-by-Step Instructions

1. Sauté the Aromatics

  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
  • Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and slightly translucent.
  • Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

2. Add the Broth and Spices

  • Pour in the chicken broth, scraping up any bits from the bottom of the pot to incorporate all the flavors.
  • Stir in the cumin, oregano, and black pepper, mixing well to evenly distribute the spices.
  • Bring the mixture to a gentle simmer and let it cook for 2-3 minutes to allow the flavors to infuse.

3. Add the Chicken and Beans

  • Add the shredded chicken, drained white beans, diced green chiles, and corn to the pot.
  • Stir everything together, ensuring the ingredients are evenly distributed.
  • Reduce the heat to low-medium and let the chili simmer for 15-20 minutes, allowing all the flavors to meld together.

4. Make the Creamy Base

  • In a small bowl, whisk together the heavy cream and sour cream until smooth and well combined. This helps prevent curdling when added to the hot chili.
  • Slowly stir the creamy mixture into the chili, ensuring it’s fully incorporated.
  • Add the lime juice and chopped cilantro, mixing well to enhance the freshness.

5. Simmer and Adjust Seasoning

  • Let the chili simmer for another 5-10 minutes, stirring occasionally, until it is fully heated through and slightly thickened.
  • Taste and adjust the seasoning as needed—add more lime juice for brightness, black pepper for spice, or salt if necessary.

6. Garnish and Serve

  • Avocado slices for a fresh, buttery contrast.
  • Shredded cheese for extra creaminess.
  • Tortilla chips for added crunch.
  • Extra cilantro or lime wedges for more freshness.

Substitutions and Variations

This recipe is incredibly flexible. Here are some ideas to make it your own:

Protein Options

  • Turkey: Swap chicken for shredded turkey.
  • Vegetarian: Use plant-based chicken or extra beans for a meatless version.

Spice Level

  • Mild: Omit the green chiles or use mild diced tomatoes.
  • Spicy: Add 1 diced jalapeño or ½ tsp cayenne pepper.

Creamy Base Options

  • Lighter Option: Use half-and-half or Greek yogurt instead of heavy cream and sour cream.
  • Dairy-Free: Use coconut milk and a dairy-free sour cream alternative.

Serving Ideas

  • Rice Bowls: Serve over cooked rice or quinoa.
  • Bread: Pair with crusty bread or cornbread for dipping.
  • Salad: Serve with a side of fresh greens for a lighter meal.

Nutritional Breakdown

Here’s a detailed look at the nutritional profile per serving:

NutrientPer Serving
Calories320 kcal
Protein25g
Fat12g
Carbohydrates28g
Fiber6g
Sugar4g

This recipe is a great source of protein and fiber, making it a satisfying and wholesome meal.

Serving Suggestions

This chili is delicious on its own, but here are a few ideas to make it even better:

  • Serve with a side of cornbread or tortilla chips for dipping.
  • Pair with a fresh green salad or roasted vegetables.
  • Add a dollop of guacamole or salsa for extra flavor.

Storing & Reheating Tips

  • Refrigerator: Store leftovers in an airtight container for 3-4 days.
  • Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
  • Reheating: Warm in a pot over medium heat or microwave until heated through.

FAQs

1. Can I use canned chicken?

Yes, canned chicken works in a pinch, but shredded rotisserie chicken or cooked chicken breasts will yield the best flavor.

2. Can I make this in a slow cooker?

Absolutely! Sauté the onions and garlic first, then add all ingredients (except the cream, sour cream, lime juice, and cilantro) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the creamy base, lime juice, and cilantro before serving.

3. Is this recipe gluten-free?

Yes, as long as you use gluten-free broth and check the labels on canned ingredients.

4. Can I make it spicier?

Yes! Add diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to the chili.

5. Can I use dried beans instead of canned?

Yes, but you’ll need to cook them separately before adding them to the chili.

Why This White Chicken Chili is a Must-Try

This White Chicken Chili is the ultimate comfort food with a fresh, zesty twist. It’s creamy, flavorful, and so easy to make that it feels like a special treat without the effort. Whether you’re cooking for a crowd, meal prepping for the week, or just craving something cozy, this chili is sure to hit the spot.

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