The Easiest Creamy White Chicken Chili Recipe (Warming & Comforting)

Introduction

Oh, hello there! You know those nights when you’re craving something warm, comforting, and incredibly delicious, but also want to get dinner on the table without a fuss? This Creamy White Chicken Chili is exactly that recipe. It’s one of those go-to dishes that just feels like a hug in a bowl. I remember the first time I made it – the aroma filled my kitchen, and everyone at the table just raved. It’s so simple, you’ll wonder why you haven’t made it sooner!

Why You’ll Love This Recipe

• Fast: Perfect for a weeknight when you’re short on time.
• Easy: Seriously, minimal chopping and straightforward steps.
• Giftable: Make a big batch and share it with friends or neighbors (package it nicely!).
• Crowd-pleasing: Even picky eaters usually love this mild, creamy chili.

Ingredients

Gather ’round, friends! Here’s what you’ll need to create this magic:

• 1 tablespoon oil: Any neutral oil like vegetable or olive oil will do the trick.
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces: This makes it easy to eat and ensures the chicken is tender.
• 1/2 cup chopped onion: For that essential savory base. Yellow or white onions work best.
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced: I love using fresh garlic for an extra punch, but garlic powder is a fantastic shortcut!
• 2 cans (15.5-ounce each) Great Northern Beans or cannellini beans, rinsed and drained: These creamy white beans are the stars of the show.
• 1 3/4 cups chicken broth: Use good quality broth for the best flavor.
• 2 cans (4-ounce each) chopped green chiles: These add a subtle warmth without too much spice.
• 1 teaspoon salt: To enhance all those delicious flavors.
• 1 teaspoon ground cumin: A classic chili spice that adds a lovely earthy note.
• 1 teaspoon dried oregano: For a hint of herby goodness.
• 1/2 teaspoon pepper: Freshly ground is always a good idea!
• 1/4 teaspoon cayenne pepper: Just a tiny bit to give it a gentle warmth. You can adjust this to your liking!
• 1 cup sour cream: This is where the creaminess really kicks in!
• 1/2 cup heavy cream: For that extra luscious texture.
• Fresh cilantro, for garnish (optional): A sprinkle of fresh cilantro adds a beautiful pop of color and freshness.
• Shredded cheese, tortilla chips, other toppings (optional): Get creative with your toppings!

How to Make It

Alright, let’s get cooking! It’s so simple, you’ll be amazed.

1. Brown the Chicken and Onions: First things first, grab a large pot or Dutch oven. Heat your oil over medium-high heat. Toss in your chicken pieces and chopped onion. Cook them until the chicken is nicely browned and the onion is soft and fragrant. Give it a good stir and then stir in your garlic – either the powder or the fresh minced goodness.
2. Add the Good Stuff: Now, let’s add the rest of the ingredients (except the creams, we’ll get to those!). Add your rinsed and drained beans, chicken broth, those handy chopped green chiles, salt, cumin, oregano, pepper, and that little pinch of cayenne. Give it all a good stir, bring it to a gentle boil, then turn down the heat to low, cover, and let it simmer for about 15-20 minutes. Stir it every now and then to make sure nothing sticks.
3. Get Creamy: This is the magic step! Remove the pot from the heat. Now, gently stir in your sour cream and heavy cream. Whisk them in until everything is beautifully smooth and creamy. Oh, it’s looking so good already!
4. Serve and Enjoy! Ladle this comforting chili into bowls. If you’re feeling fancy, sprinkle on some fresh cilantro, a generous helping of shredded cheese, and maybe some crunchy tortilla chips for dipping. It’s pure comfort food bliss!

Substitutions & Additions

This recipe is wonderfully forgiving! Here are a few ideas to make it your own:

• Chicken: No chicken breasts? Rotisserie chicken is a fantastic shortcut! Just shred it and add it in step 2. You could also use boneless, skinless chicken thighs for a richer flavor.
• Beans: Cannellini beans are very similar to Great Northern and work beautifully.
• Spice Level: If you love things spicier, feel free to add more cayenne pepper or even a pinch of red pepper flakes. For a milder version, omit the cayenne entirely.
• Veggies: Want to sneak in more vegetables? Add a can of drained corn or some finely diced bell peppers along with the beans in step 2.
• Flavor Boost: A squeeze of lime juice just before serving can add a lovely bright note!

Tips for Success

A few little tricks to ensure your chili is absolutely perfect every time:

• Don’t Overcook the Chicken: If you’re using raw chicken, make sure not to cook it for too long in the initial browning stage, as it will continue to cook while simmering.
• Rinse Your Beans: Rinsing the canned beans removes excess sodium and that “canned” taste, making your chili taste fresher.
• Low and Slow Simmer: Letting the chili simmer allows the flavors to meld together beautifully. Don’t rush this step!
• Prep Ahead: You can chop your onions and chicken the day before to save even more time on cooking day.
• The Creams: Make sure to remove the chili from the heat before stirring in the sour cream and heavy cream. Adding them over direct heat can sometimes cause them to curdle.

How to Store It

Leftovers are the best, right? This chili keeps wonderfully!

• In the Refrigerator: Once cooled, store your Creamy White Chicken Chili in an airtight container in the fridge for up to 3-4 days.
• In the Freezer: This chili also freezes beautifully! Transfer cooled chili to freezer-safe containers or bags. It should keep in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

When reheating, you might find it thickens up a bit. Just add a splash of chicken broth or milk to reach your desired consistency.

FAQs

Can I make this in a slow cooker?

Absolutely! Brown the chicken and onion on the stovetop first (step 1), then add everything except the sour cream and heavy cream to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the sour cream and heavy cream just before serving.

Is this chili spicy?

This recipe has a very mild warmth from the green chiles and a touch of cayenne. You can easily adjust the cayenne pepper to make it spicier or omit it for a completely mild flavor.

Can I use different beans?

While Great Northern or cannellini beans are ideal for their creamy texture, you could experiment with other white beans or even a mix of white and black beans if you like!