I discovered this Creamy White Chicken Chili Recipe that fills my kitchen with complex flavors and hearty textures. My journey making this dish has been exciting and full of surprises, offering tender chicken, crisp corn, and bright citrus notes blended perfectly in every bite. Enjoy a new twist on classic chili.
I’ve been experimenting in the kitchen recently and I stumbled onto this crazy good recipe for Creamy White Chicken Chili that’s just too good not to share. I started with 2 lbs of boneless, skinless chicken breasts which I cooked until tender and shredded.
Then, using a couple tablespoons of olive oil, I softened a large white onion and minced garlic until they smelled awesome. Adding diced green chilies, a splash of cumin and oregano, and even a pinch of cayenne pepper (if you’re feeling adventurous), really stepped up the flavor.
I mixed in 4 cups of chicken broth, a couple cans of white beans, and a cup of corn before letting everything bubble away. The finishing touches were a mix of sour cream, heavy cream and fresh lime juice which gave the dish a tangy twist.
I’ve seen similar recipes around, like Skinnyish Dish White Chicken Chili or plain versions but trust me, this one is on another level. Enjoy!
Why I Like this Recipe
1. I really love how this recipe gives me a creamy, rich dish with a ton of flavor that makes my taste buds happy, even if its not too fancy.
2. I like how the combination of ingredients, like the green chilies, garlic, and cumin, fills the chili with a warm, comforting spice that always reminds me of home-cooked meals.
3. I appreciate that it’s super easy to make and the steps are straightforward, so I dont have to stress over making something that tastes amazing.
4. I enjoy the fact that it’s both hearty and a little light, so its perfect for when I want something comforting but not overly heavy.
Ingredients
- Chicken breasts: loaded with protein that helps build muscle and keeps you full.
- White beans: high in fiber which aids digestion and adds a hearty texture.
- Fresh white onion: provides a mild sweetness and a bit of crunch to every bite.
- Green chilies: offer a gentle heat and zesty flavor without being too overpowering.
- Sour cream: adds a creamy tang that helps balance out the spicy ingredients.
- Chicken broth: delivers a smooth, savory base perfect for simmering all flavors together.
- Olive oil: infuses the chili with mild healthy fats during the cooking process.
- Garlic: gives extra depth and warmth, lifting the overall taste of the dish.
Ingredient Quantities
- 2 lbs boneless, skinless chicken breasts, cooked and shredded
- 2 tablespoons olive oil
- 1 large white onion, diced
- 4 cloves garlic, minced
- 2 cans (4 oz each) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- A pinch of cayenne pepper (optional for a little kick)
- 4 cups chicken broth
- 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
How to Make this
1. Heat the olive oil in a large pot over medium heat then add the diced white onion and minced garlic, cook it until the onion becomes soft and a bit translucent
2. Stir in the diced green chilies, ground cumin, dried oregano and a pinch of cayenne pepper if you want a little kick cook for a minute
3. Pour in the chicken broth and let it come to a good simmer
4. Add in the shredded chicken, drained white beans and corn kernels then season with salt and pepper to taste
5. Allow the mixture to simmer for about 15 to 20 minutes so all the flavors really mix well
6. Lower the heat a bit and stir in the sour cream and heavy cream gently to keep that creamy texture
7. Mix in the fresh lime juice and chopped cilantro then let it cook for another 5 minutes so all the flavors join together
8. Taste it and adjust the seasoning if needed
9. Serve hot with a sprinkle of extra cilantro on top and enjoy your creamy white chicken chili!
Equipment Needed
1. Large pot
2. Chef’s knife
3. Cutting board
4. Wooden spoon
5. Measuring cups and spoons
6. Can opener
7. Colander
8. Ladle
FAQ
The BEST Creamy White Chicken Chili Recipe Substitutions and Variations
- If you don’t have boneless, skinless chicken breasts, you can use turkey or even rotisserie chicken for an easier prep.
- If olive oil isn’t available, try using vegetable oil or canola oil instead.
- If you’re out of white onions, yellow or red onions work just fine for this recipe.
- If sour cream is hard to come by, Greek yogurt mixed with a bit of lemon juice is a good substitute.
- Instead of heavy cream, half and half can be used though it might be slightly less rich.
Pro Tips
1. If you’re using canned beans make sure to really rinse them well because any extra salt water or can flavor might mess with the dish.
2. Be sure to add the creams slowly and on low heat so they don’t split into an oily mess.
3. Let the chili simmer for a bit and don’t rush the process – simmering lets all the flavours really mix and boost each other.
4. Taste as you go and adjust seasonings along the way since every pot can be a little different; a little more lime or salt can make a big difference.
The BEST Creamy White Chicken Chili Recipe
I discovered this Creamy White Chicken Chili Recipe that fills my kitchen with complex flavors and hearty textures. My journey making this dish has been exciting and full of surprises, offering tender chicken, crisp corn, and bright citrus notes blended perfectly in every bite. Enjoy a new twist on classic chili.
6
servings
650
kcal
Equipment: 1. Large pot
2. Chef’s knife
3. Cutting board
4. Wooden spoon
5. Measuring cups and spoons
6. Can opener
7. Colander
8. Ladle
Ingredients
-
2 lbs boneless, skinless chicken breasts, cooked and shredded
-
2 tablespoons olive oil
-
1 large white onion, diced
-
4 cloves garlic, minced
-
2 cans (4 oz each) diced green chilies
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
A pinch of cayenne pepper (optional for a little kick)
-
4 cups chicken broth
-
2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed
-
1 cup corn kernels (frozen or canned)
-
1 cup sour cream
-
1/2 cup heavy cream
-
2 tablespoons fresh lime juice
-
Salt and pepper to taste
-
1/4 cup chopped fresh cilantro (plus extra for garnish)
Directions
- Heat the olive oil in a large pot over medium heat then add the diced white onion and minced garlic, cook it until the onion becomes soft and a bit translucent
- Stir in the diced green chilies, ground cumin, dried oregano and a pinch of cayenne pepper if you want a little kick cook for a minute
- Pour in the chicken broth and let it come to a good simmer
- Add in the shredded chicken, drained white beans and corn kernels then season with salt and pepper to taste
- Allow the mixture to simmer for about 15 to 20 minutes so all the flavors really mix well
- Lower the heat a bit and stir in the sour cream and heavy cream gently to keep that creamy texture
- Mix in the fresh lime juice and chopped cilantro then let it cook for another 5 minutes so all the flavors join together
- Taste it and adjust the seasoning if needed
- Serve hot with a sprinkle of extra cilantro on top and enjoy your creamy white chicken chili!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 650kcal
- Fat: 26g
- Saturated Fat: 6.6g
- Trans Fat: 0.1g
- Polyunsaturated: 1.7g
- Monounsaturated: 3g
- Cholesterol: 66mg
- Sodium: 420mg
- Potassium: 600mg
- Carbohydrates: 60g
- Fiber: 12g
- Sugar: 4g
- Protein: 50g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 2mg
