Creamy Chicken Chili

I stumbled upon this White Chicken Chili one cold fall night when I was bored with regular red chili. The smooth broth, soft chicken, and mild heat from green chilies had everyone at the table asking for more before they'd even cleared their plates. It's now our favorite comfort food, especially when we're swamped and need something hot and filling.

Absolutely Wonderful

This chili stands out because it balances flavors so well—rich and filling but not too heavy. Using sour cream instead of heavy cream keeps things lighter while still getting that awesome creaminess. I'm a fan of cooking it on the stove when I've got time, or letting it do its thing in the slow cooker when life gets crazy. Some days I'll just toss everything in my Instant Pot if I'm really rushed, and it always comes out great.

What You'll Need

• The chicken: A store-bought rotisserie chicken or any leftover roasted chicken works wonders and saves tons of time.
• White beans: Go for cannellini or Great Northern beans, they've got that smooth texture this chili needs.
• Fresh aromatics: You'll want onions, loads of garlic, and some fresh cilantro to brighten things up.
• Green chilies: The ones in cans do the trick perfectly, adding just the right amount of warmth.
• Broth and cream: Nice chicken broth paired with sour cream creates that dreamy foundation.
• Seasonings: Oregano, cumin, ground coriander all come together for amazing flavor depth.
• For serving: Customize with avocado, fresh limes, cheese, and crunchy tortilla bits.

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Getting Cooking

Create your foundation:

First get those onions nice and soft in a large pot until they turn golden and sweet-smelling. Toss in your garlic and spices and let them warm up, filling your kitchen with amazing smells.

Add creaminess:

Here's my trick: grab about a cup of white beans and mash them up. This natural thickener gives you that smooth, velvety texture everyone loves.

Mix everything:

Pour in your broth, add chicken, whole beans, and those green chilies. Let it all bubble together so the flavors can mix and mingle.

Finishing up:

Mix in the sour cream just before serving for that perfect smooth finish. Give it a taste and tweak the seasonings if needed.

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Insider Tips

After making this tons of times, I've picked up some handy tricks. Don't miss the step of blending some beans, that's what gives you perfect thickness without needing flour. When using uncooked chicken, let it simmer right in the broth then pull it apart, it soaks up way more flavor this way. I'm always tasting as I go, sometimes it needs just a bit more salt or a splash of lime juice to make the flavors pop.

Great Companions

We can't get enough of this chili with warm crusty bread to soak up all that goodness. Sometimes I'll whip up some cornbread, its slight sweetness goes so well with the creamy chili. And don't forget all the toppings, chunks of avocado, fresh lime, maybe some broken tortilla chips for extra crunch. My kids love building their own bowls with extra cheese or a spoonful of sour cream on top.

Leftovers Are Gold

This chili actually tastes better a day or two after you make it. Keep it in an airtight container and it'll stay good for 3-4 days in the fridge. When you want to eat it again, warm it slowly on the stove or in the microwave, giving it a stir now and then. If you're planning to freeze some, leave out the sour cream as it freezes better, then add fresh cream when heating it up. I often make twice as much just so we can have some tucked away for busy nights.

Switch Things Up

Sometimes I go vegetarian and load it with zucchini, bell peppers, and more beans. Want more kick? Throw in another can of green chilies or a chopped jalapeño. My next door neighbor makes hers with ground turkey instead of chicken and swears it's amazing. That's what makes this dish so great, it's pretty forgiving and fun to play around with.

Household Favorite

This White Chicken Chili isn't just dinner at our place, it's pure comfort food. Whether we're racing through a busy weeknight or taking it easy on a Sunday, it always brings happy faces to our table. The way it makes the house smell amazing, the noise of spoons hitting bowls, and everyone sitting together sharing stories, that's what good food does. A few simple ingredients, a bit of time, and plenty of care is all you really need.

Frequently Asked Questions

→ Can I freeze this meal?

Absolutely, freeze without sour cream for up to 3 months. Stir in the sour cream after reheating to keep it smooth.

→ How do I tone down the heat?

Use only one can of mild chilies and skip the cayenne completely for an even milder kick.

→ Is raw chicken an option here?

Sure, toss 1.5 lbs of raw chicken into the broth in step 2, or follow directions for the slow cooker or Instant Pot.

→ Can it be vegetarian?

Yes, leave out the chicken, swap for veggie broth, and toss in veggies like zucchini and bell peppers.

→ How long will it last?

This keeps for up to 4 days in the fridge. Just reheat it in a microwave or on the stovetop when you're ready.

Conclusion

Warm and creamy white chicken chili that's easy to throw together. Mixes chicken, white beans, and mild chilies into a flavorful broth you can cook on the stovetop, in a slow cooker, or Instant Pot.