This creamy white chicken chili is a warm hug in a bowl! Made with tender chicken, white beans, and a splash of cream, it’s comfort food at its best.
I love how it warms me up on chilly days. Plus, it’s easy to make! Just throw everything in a pot and let it do its thing while you sip hot cocoa!
Key Ingredients & Substitutions
Olive Oil: This adds richness and helps soften the onions. You can use canola or avocado oil if you prefer a different flavor or want a higher smoke point.
Jalapeño Peppers: These bring heat and flavor. If you want a milder chili, swap them for bell peppers or skip them entirely.
Cooked Chicken: Rotisserie chicken is a great shortcut. If you’re vegetarian, try using shredded jackfruit or omit the meat and add more beans or veggies instead.
White Beans: Cannellini or Great Northern beans work best, but you can substitute with chickpeas or navy beans if that’s what you have.
Cream Cheese: This gives that creamy texture! For a lighter option, use Greek yogurt, or for a dairy-free version, go for a vegan cream cheese or cashew cream.
What’s the Best Way to Achieve a Creamy Consistency?
To make this chili wonderfully creamy, it’s all about how you incorporate your dairy products. Here’s a simple step-by-step:
- Once your chili is simmered and all flavors combined, lower the heat to avoid scorching.
- Add the softened cream cheese in small chunks, stirring until it fully melts and blends into the chili.
- Once that’s done, stir in the sour cream or heavy cream gradually, ensuring a smooth finish without curdling.
Taste again and adjust other seasonings as needed! This is the secret to that delicious creamy texture.
How to Make Creamy White Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 jalapeño peppers, seeded and finely chopped (reserve some slices for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 4 cups cooked chicken breast, shredded or chopped
- 2 (15-ounce) cans white beans (such as cannellini or Great Northern), drained and rinsed
- 4 cups chicken broth
- 1 cup frozen corn kernels (optional)
- 4 ounces cream cheese, softened
- 1/2 cup sour cream or heavy cream
- 1/2 cup shredded Monterey Jack or cheddar cheese, plus more for garnish
- Fresh cilantro leaves, for garnish
- Sliced pickled jalapeños, for garnish
- Optional: lime wedges and crushed tortilla chips or crackers for serving
How Much Time Will You Need?
This creamy white chicken chili takes about 10 minutes to prep and 30 minutes to cook, making it a quick and satisfying dish to whip up any day of the week. Just let it simmer to blend all those delicious flavors!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion and sauté it for about 5 minutes until it’s translucent and soft. This will set the base flavor for your chili!
2. Add the Garlic and Jalapeños:
Next, add the minced garlic and chopped jalapeños to the pot. Cook for another 1-2 minutes, stirring occasionally, until they become fragrant. This step brings out the essential flavors!
3. Season the Base:
Stir in the ground cumin, dried oregano, ground coriander, salt, and pepper. Let the spices cook for about 30 seconds. This will bloom the spices, enhancing their flavor in the chili.
4. Combine the Main Ingredients:
Now, add the shredded chicken, drained white beans, chicken broth, and frozen corn (if using). Mix everything together and bring the chili to a gentle simmer. Let it cook for about 15-20 minutes so the flavors can meld beautifully.
5. Cream It Up:
After the chili has simmered, reduce the heat to low. Stir in the softened cream cheese until it melts completely and blends smoothly into the chili. This is what gives your chili that rich, creamy texture!
6. Finish with Cream and Cheese:
Add the sour cream or heavy cream and shredded cheese, stirring gently until everything is well combined and creamy. Taste the chili and adjust the seasoning with more salt and pepper, if needed.
7. Serve and Enjoy:
Time to serve! Ladle the chili into bowls and garnish with fresh cilantro leaves, extra shredded cheese, and sliced pickled jalapeños. If you like, squeeze some lime juice over each bowl for extra zing and serve with crushed tortilla chips or your favorite crackers on the side.
Enjoy this comforting, creamy white chicken chili that’s perfect for cozying up on cooler days!
Can I Use Leftover Chicken for This Chili?
Absolutely! Leftover roast chicken or rotisserie chicken works perfectly in this recipe. Just shred or chop it and add it in during the cooking process for a quick and easy meal!
What If I Don’t Have Jalapeños?
No worries! If you’re out of jalapeños or prefer a milder flavor, you can substitute with diced bell peppers or even a pinch of red pepper flakes for a gentle kick.
How Do I Store Leftover Chili?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You can also freeze the chili for up to 3 months—just thaw it in the fridge overnight before reheating.
Can I Make This Chili Vegetarian?
Yes! To make a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. Feel free to add extra beans or veggies like diced zucchini and bell peppers for a hearty texture!
