This creamy white chicken chili is a warm hug in a bowl! Packed with tender chicken, white beans, and a rich, creamy sauce, it’s a simple dish that feels fancy.
Honestly, I love how comforting it is on chilly days. Sometimes, I even add extra toppings like cheese and avocado. Who doesn’t love a little extra yum? 🥑🧀
Key Ingredients & Substitutions
Olive Oil: This adds a nice base flavor, but you could use vegetable oil or avocado oil if you prefer. I sometimes use a blend of olive oil and butter for a richer taste!
Onion: A medium onion enhances the overall flavor. If you’re short on time, shallots or even onion powder can be quicker alternatives.
Garlic: Fresh garlic is best for that rich flavor. If you’re in a pinch, substitute with garlic powder (1/8 teaspoon per clove) but fresh is always a winner!
Ground Cumin: This spice gives a warm, earthy flavor. If you don’t have it, consider using coriander for a lighter taste or skipping it altogether if you must.
Chicken: I love using rotisserie chicken for ease and added flavor. You can also use shredded turkey or any leftover cooked chicken you have on hand.
Sour Cream or Greek Yogurt: Both create creaminess, but you can use cream or a dairy-free alternative like cashew cream for a lighter option if desired.
White Beans: Cannellini and great northern beans are great, but you can also use navy beans or even chickpeas if you want a different texture.
How Do I Make Sure My Chili Is Extra Creamy?
To achieve that lovely creamy texture, it’s all about blending in the cream cheese and sour cream smoothly. Here are my tips:
- Make sure the cream cheese is softened beforehand. It mixes easier that way!
- Add it to the pot when the heat is low to prevent it from clumping.
- Stir continuously until fully melted and incorporated before adding sour cream.
Rushing this step can lead to lumps, so take your time for the best results!
How to Make Creamy White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 3 cups cooked chicken breast, diced or shredded
- 3 (15-ounce) cans white beans, drained and rinsed (such as cannellini or great northern beans)
- 1 (4-ounce) can diced green chilies
- 3 cups chicken broth
- 1 cup sour cream or Greek yogurt
- 4 ounces cream cheese, softened and cubed
- Salt and pepper, to taste
Optional Garnishes:
- Sliced avocado
- Shredded sharp cheddar cheese
- Fresh cilantro, chopped
- Lime wedges
- Sliced jalapeños
- A drizzle of sour cream or crema
Time Needed:
This creamy white chicken chili takes about 10 minutes for prep and around 30 minutes to cook. So, you’re looking at roughly 40 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion. Sauté it until it’s soft and translucent, which should take about 5 minutes. This step builds a great flavor base for your chili!
2. Add Spices and Garlic:
Next, stir in the minced garlic, cumin, oregano, chili powder, and cayenne pepper, if you’re feeling spicy! Cook this mixture for about 1 minute until it’s fragrant, which will make your kitchen smell amazing.
3. Combine Chicken, Beans, and Broth:
Now, add the diced cooked chicken, white beans, diced green chilies, and chicken broth to the pot. Stir everything together well. This is where the magic begins!
4. Let It Simmer:
Bring your chili to a simmer and let it cook for about 15 minutes. This allows all the flavors to meld together beautifully. Stir occasionally and enjoy the delicious scents wafting through your kitchen!
5. Make It Creamy:
Lower the heat to medium-low. Add the cream cheese cubes and stir continuously until they melt and create a creamy texture. Trust me, this step is key to that luscious chili consistency!
6. Add Sour Cream:
Once the cream cheese is melted, remove the pot from the heat. Stir in the sour cream or Greek yogurt until it’s nice and smooth. Season with salt and pepper to taste, adjusting based on your flavor preference.
7. Serve It Up:
Time to ladle the chili into bowls! Feel free to get creative with the garnishes. Top each bowl with sliced avocado, shredded cheddar cheese, fresh cilantro, lime wedges, sliced jalapeños, and a drizzle of sour cream if you like. The more, the merrier!
8. Enjoy!
Serve the chili warm and dig in! It’s the perfect dish to warm you up on a chilly day. Enjoy every hearty, creamy bite!
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Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Using rotisserie chicken is a great time-saver and adds extra flavor. Just shred it and toss it in when the recipe calls for cooked chicken.
Can I Make This Chili Spicier?
Yes! If you like heat, you can increase the cayenne pepper or add fresh jalapeños to the pot. Another option is to top your chili with sliced jalapeños for extra kick!
How Can I Store Leftover Chili?
Leftover chili can be stored in an airtight container in the fridge for up to 3-4 days. It also freezes well! Just make sure to let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.
Is There a Substitute for Sour Cream?
Sour cream can be replaced with Greek yogurt for a tangy flavor or cream for a richer texture. For a dairy-free option, you can use cashew cream or coconut cream, but keep in mind this may slightly alter the flavor.
