Soups & Stews
Creamy White Chicken Chili 
... from Aunt Sandy's Kitchen
- Serves: 8 servings
- Prep Time: 15-20 minutes
- Cooking: 40-45 minutes
Aunt Sandy’s Creamy White Chicken Chili is the kind of warm, comforting bowl you’ll want on a cold day—tender chicken in a creamy, flavorful chili that’s easy to make and perfect for family supper, game day, or meal prep.
Ingredients
Directions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chicken, onion, and garlic. Cook and stir until the chicken is no longer pink and the juices run clear, about 10–15 minutes.
- Stir in the beans, green chiles, cumin, oregano, salt, black pepper, cayenne pepper, and chicken broth. Bring to a boil.
- Reduce the heat and simmer until the flavors have blended, about 30 minutes.
- Remove from the heat. Stir in the sour cream and heavy cream until smooth and fully incorporated.
- Serve hot and enjoy!
Topping Suggestions
- Shredded cheese (white cheddar, Monterey Jack, or cheddar jack)
- Fresh cilantro
- Fresh jalapeño peppers
- Green onions
- Avocado
- Tortilla chips
Enjoy!
Recipe Notes
If you want your Creamy White Chicken Chili to come out just right every time, these quick notes will help.
- Best Chicken to Use: Rotisserie chicken is the easiest option. You can also use leftover cooked chicken or cooked boneless, skinless chicken breasts.
- How to Make It Creamier: For an extra creamy chili, stir in cream cheese or heavy cream near the end of cooking and heat gently until smooth.
- How to Thicken White Chicken Chili: Mash 1/2 cup of beans and stir them back into the pot. You can also simmer uncovered for a few minutes to reduce the liquid.
- How to Make It Spicier (Optional): Add diced jalapeños, extra green chiles, hot sauce, or a pinch of cayenne pepper if you like a little heat.
- Make-Ahead Tip: This chili tastes even better the next day. Store it in the refrigerator and reheat slowly over low heat.
- Serving Tip: Serve with cornbread, crackers, or tortilla chips. Top with shredded cheese and a dollop of sour cream for a cozy bowl.
Frequently Asked Questions
Can I freeze creamy white chicken chili?
Yes. For the best texture, freeze the chili before adding dairy (like cream or cheese). When you reheat it, stir in the dairy at the end and warm gently.
What beans are best for white chicken chili?
Great Northern beans and cannellini beans are the best beans for white chicken chili because they’re mild, soft, and make the chili taste creamy.
How do I thicken white chicken chili?
To thicken white chicken chili, mash some of the beans and stir them back in. You can also simmer the chili uncovered for a few minutes until it reaches the thickness you like.
Is creamy white chicken chili spicy?
Most creamy white chicken chili is mild and family-friendly. If you want more heat, add jalapeños, green chiles, cayenne pepper, or hot sauce to taste.
What toppings go with creamy white chicken chili?
Great toppings include shredded cheese, sour cream, avocado, cilantro, sliced green onions, and crushed tortilla chips.
How long does white chicken chili last in the refrigerator?
White chicken chili will keep in the refrigerator for 3 to 4 days in an airtight container. Reheat slowly over low heat so the chili stays creamy.
Can I make creamy white chicken chili in a slow cooker?
Yes. Cook the chili ingredients in the slow cooker, then stir in cream or cream cheese near the end. Heat until creamy and smooth before serving.
