Creamy White Chicken Chili – Cozy and Comforting Dinner Recipe

This Creamy White Chicken Chili is one of those recipes that feels like a hug in a bowl. It’s made with juicy shredded chicken, soft white beans, mild green chiles, and a creamy, flavorful broth that ties everything together perfectly.

Save

This chili brings all the warmth of a classic, but with a lighter, creamier twist. The tender chicken blends with the smooth beans and corn for the perfect balance of flavor and texture. Each bite has that gentle spice, cozy creaminess, and home-cooked comfort that makes it impossible to stop at one bowl.

Why You’ll Love This Recipe

This creamy white chicken chili checks every box for an easy, satisfying dinner.

Rich and flavorful: The combination of tender chicken, mild green chiles, and cream creates a perfectly balanced flavor.

Comfort in a bowl: Warm, creamy, and just the right amount of spice—it’s the kind of meal that feels like a hug.

Quick to make: Ready in under 40 minutes with simple pantry staples.

Customizable: You can make it spicy, mild, thicker, or lighter depending on your taste.

Perfect for leftovers: It tastes even better the next day as the flavors blend together.

Crowd-pleaser: Ideal for family dinners, potlucks, or cozy nights in.

Here’s what I enjoy most: I like adding a sprinkle of shredded cheese, a few avocado slices, and a handful of crushed tortilla chips on top. It gives every spoonful extra creaminess, a bit of crunch, and that perfect finishing touch that makes the chili even more satisfying.

Save

Ingredients

For the Chili:

• 2 tablespoons olive oil
  
• 1 medium onion, diced
  
• 3 cloves garlic, minced
  
• 2 cups cooked shredded chicken (rotisserie works great)
  
• 2 cans white beans, drained and rinsed
  
• 1 can diced green chiles (4 oz)
  
• 2 cups chicken broth
  
• 1 teaspoon ground cumin
  
• 1 teaspoon chili powder
  
• ½ teaspoon paprika
  
• ½ teaspoon oregano
  
• ½ teaspoon salt (adjust to taste)
  
• ½ teaspoon black pepper
  
• ½ cup sour cream
  
• ½ cup heavy cream or half-and-half
  
• 1 cup shredded Monterey Jack or mozzarella cheese
  

Optional Toppings:

• Fresh cilantro
  
• Crushed tortilla chips
  
• Shredded cheese
  
• Diced avocado
  
• Lime wedges
  

Save

Step-by-Step Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 3–4 minutes until it softens. Stir in the garlic and cook for another minute until fragrant. This base builds the foundation for a rich, savory chili flavor.

2. Add Chicken and Seasoning

Mix in the shredded chicken, cumin, chili powder, paprika, oregano, salt, and pepper. Stir to coat everything evenly so the spices bloom and release their aroma before adding the liquids.

3. Combine the Beans and Broth

Add the white beans, green chiles, and chicken broth. Stir well, then bring the mixture to a simmer. Let it cook uncovered for 15–20 minutes so the flavors blend and the broth thickens slightly.

4. Make It Creamy

Reduce the heat to low and stir in sour cream, heavy cream, and shredded cheese. Keep stirring until the cheese melts and the broth turns silky and smooth. Don’t let it boil—just let it warm gently until creamy and thick.

5. Adjust and Serve

Taste and adjust seasoning if needed. Ladle into bowls and top with shredded cheese, avocado, or a squeeze of lime for freshness. Serve hot and enjoy the creamy comfort in every bite.

Tips & Variations

• Make it spicier: Add diced jalapeños or a dash of cayenne pepper.
• Thicken the chili: Mash some of the beans with a fork before adding them to the pot.
• Lighter version: Use milk instead of cream and skip the cheese for a thinner, brothier texture.
• Add veggies: Corn, spinach, or bell peppers go great in this chili for extra flavor and color.
• Make ahead: This chili stores beautifully—refrigerate for up to 3 days or freeze for up to 2 months.

One tip I always use: I save a bit of cheese for serving instead of mixing it all in. It melts over the top like a creamy blanket and makes the bowl feel restaurant-worthy.

Serving Suggestions

Creamy White Chicken Chili pairs perfectly with warm cornbread, crusty garlic bread, or even a simple green salad. If you’re hosting, serve it in large mugs with a small toppings bar on the side—think shredded cheese, lime wedges, and tortilla strips.

When I make this for dinner, I usually add a squeeze of lime and a sprinkle of cilantro right before serving. It brightens up the whole dish and adds a little fresh kick to the creamy base.

Frequently Asked Questions

Can I use canned chicken?

Yes, canned chicken works fine in a pinch. Just drain it and mix it in during the simmering step.

What can I use instead of cream?

You can use milk, coconut milk, or even plain Greek yogurt for a lighter texture.

Can I make it in a slow cooker?

Absolutely. Combine everything except the cream, cheese, and sour cream, and cook on low for 5–6 hours. Add the creamy ingredients in the last 30 minutes.

How do I make it vegetarian?

Skip the chicken and use vegetable broth. Add extra beans, corn, or diced tofu for protein.

Can I freeze it?

Yes, it freezes well. Cool it completely, store in airtight containers, and reheat gently on the stove.

Final Thoughts

Creamy White Chicken Chili brings everything you want in a comforting bowl—warmth, flavor, and just the right creamy texture. It’s simple to make but feels special every time.

What I love most is how flexible it is. You can make it mild or spicy, rich or light, and it still turns out cozy and satisfying. Whether it’s a weeknight dinner or a lazy Sunday meal, this recipe always delivers that home-cooked comfort that never fails to hit the spot.