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Creamy White Chicken Chili

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This creamy white chicken chili is a quick, comforting meal packed with tender chicken, hearty beans, and a velvety broth. Ready in just 30 minutes, it’s perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt (more to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed (or cannellini beans)
  • 1 (15-ounce) can navy beans, drained and rinsed
  • 2 (4-ounce) cans diced green chiles (mild or hot)
  • 2 cups cooked chicken, shredded (rotisserie or leftover roast chicken)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/2 cup shredded Monterey Jack or Pepper Jack cheese
  • 1/4 cup heavy cream (or half-and-half; optional)
  • Juice of 1 lime (about 2 tablespoons)
  • Chopped fresh cilantro
  • Sliced jalapeños or pickled jalapeños (optional)
  • Additional cheese, tortilla strips, avocado slices, or crushed tortilla chips for garnish

Instructions

  1. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
  2. Add minced garlic, cumin, oregano, coriander, chili powder, and black pepper. Stir until fragrant, about 1 minute.
  3. Pour in chicken broth, scraping up any browned bits from the bottom. Add green chiles, drained beans, and shredded chicken.
  4. Using an immersion blender, blend about 1 cup of the beans and broth in the pot, leaving most beans whole. (Alternatively, blend 1-2 cups in a regular blender and return to pot.)
  5. Bring to a gentle simmer and cook for 10 minutes, uncovered, stirring occasionally.
  6. Lower heat to medium-low. Stir in sour cream, shredded cheese, and heavy cream (if using). Mix until smooth and melted; do not boil.
  7. Remove from heat. Stir in lime juice and chopped cilantro. Taste and adjust salt or spice as needed.
  8. Ladle into bowls and garnish with extra cheese, jalapeños, avocado, tortilla chips, or more cilantro as desired.

Notes

For extra creaminess, blend a portion of the beans and broth. Use rotisserie chicken for speed. Add dairy after removing from heat to prevent curdling. Adjust spice level with more green chiles or jalapeños. The chili thickens as it sits; add broth to thin if needed. Freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chili, comfort food, easy chicken chili, weeknight dinner, rotisserie chicken, bean chili, gluten-free option, dairy-free option, quick chili

Find it online: https://fuzzyforker.com/creamy-white-chicken-chili-recipe-easy-30-minute-comfort-food/