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Creamy White Chicken Chili Recipe

ByMadison
Jump to Recipe· 4.6 from 9 reviews

If you’re looking for a hearty, cozy dish with a twist, this Creamy White Chicken Chili Recipe is an absolute game-changer. Trust me, it’s not your usual red chili — it’s silky, flavorful, and just the right amount of spicy, making it the perfect comfort food for any night. I’m excited to share all my insider tips so you can nail it on your first try and maybe even make it your new favorite weeknight staple.

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Why This Recipe Works

  • Balanced Creaminess: The combo of cream cheese and sour cream gives a luscious texture without weighing it down.
  • Tender Chicken Thighs: Using thighs keeps the meat juicy and forgiving, so it won’t dry out even if you’re busy multitasking.
  • Layered Spices: A subtle blend of cumin, smoked paprika, and cayenne lets you control the heat and flavor perfectly.
  • Easy Prep: Minimal chopping and mostly pantry staples mean you can start cooking fast and focus on enjoying the process.
A large white pot filled with creamy beige soup, filled with shredded light-colored chicken, yellow corn kernels, and light and dark beans spread evenly throughout. A black spoon with a wooden handle is inside the pot, holding a scoop of the soup, showing its thick and chunky texture. The pot sits on a white marbled surface that contrasts with the warm color of the soup. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in my Creamy White Chicken Chili Recipe plays a special role in building that comforting, layered flavor. Plus, these staples are easy to find and budget-friendly — perfect if you want something delicious without a fuss.

  • Yellow Onion: Adds a natural sweetness and depth when sautéed just right.
  • Garlic: Brings that savory warmth that makes everything taste like home.
  • Jalapeño: Adds just the right subtle heat; remember to deseed if you prefer milder!
  • Olive Oil: For sautéing — I like extra virgin for the flavor it imparts.
  • Chicken Thighs: So much juicier than breasts, they keep the chili rich and tender.
  • Cannellini Beans: These creamy white beans blend smoothly to thicken the chili naturally.
  • Pinto Beans: Add a nice hearty texture and contrast to the cannellini’s creaminess.
  • Diced Green Chiles: Bring a subtle smoky note — choose mild or hot depending on your spice tolerance.
  • Ground Cumin: The star spice in chili, it gives that earthy warmth.
  • Dried Oregano: Adds a touch of herbal brightness.
  • Smoked Paprika: Boosts smokiness with a mild kick.
  • Cayenne Pepper: Use sparingly unless you love spicy — it amps the heat without overpowering.
  • Garlic Powder: A nice back-up layer of garlic flavor.
  • Freshly Cracked Black Pepper: For that final pop of heat.
  • Chicken Broth: The base liquid that brings everything together — homemade makes a difference, but store-bought works well too.
  • Frozen Corn: Adds subtle sweetness and color.
  • Cream Cheese: That secret weapon for creaminess; melts into silky goodness.
  • Sour Cream: Adds tang and keeps the chili luxuriously smooth.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This creamy white chicken chili recipe is a canvas you can easily personalize. Over time, I’ve played around with spice levels and toppings to keep it fresh every time I make it — and you can too!

  • Spice Level: When I want it mild for the family, I skip the jalapeño seeds and cayenne. If it’s just me or friends who love heat, I keep the seeds and toss in extra cayenne plus a few dashes of hot sauce — instantly wakes up the flavors.
  • Meat Choices: I’ve tried this with chicken breasts, but thighs give the best texture. You can also swap for shredded rotisserie chicken for a shortcut when you’re short on time.
  • Extra Veggies: In cooler months, I sometimes stir in diced butternut squash or chopped kale — adds sweetness or earthiness without overpowering.
  • Dairy Alternatives: If you’re dairy-free, coconut cream can replace cream cheese and sour cream, though the flavor gently shifts — still worth trying!

Step-by-Step: How I Make Creamy White Chicken Chili Recipe

Step 1: Build the Flavor Base

Start by dicing your onion, mincing the garlic, and deseeding and dicing the jalapeño (unless you want all the heat). Heat the olive oil in a large pot over medium heat, then add your aromatics. Sauté gently until the onions are soft and translucent — this step is key because it releases the sweet, savory base that carries the whole dish.

Step 2: Add the Chicken & Beans

Next, add the boneless, skinless chicken thighs right on top. Toss in the drained cannellini and pinto beans, diced green chiles, and all your spices — cumin, oregano, smoked paprika, cayenne, garlic powder, and freshly cracked pepper. Pour in the chicken broth and give everything a stir to mix those flavors.

Step 3: Simmer to Perfection

Pop a lid on your pot and bring the chili up to a boil over medium-high heat. Once bubbling, reduce the heat to medium-low to let it simmer gently for 30 minutes. This slow cook lets the chicken tenderize and absorbs the spices. Don’t forget to stir occasionally to prevent sticking and to keep that flavor balanced.

Step 4: Shred and Finish

After simmering, carefully remove the chicken thighs and shred them with two forks—this is hands-down my favorite part because the meat is so tender it almost falls apart. Add the shredded chicken back to the pot with the frozen corn, stirring to combine and warm through.

Step 5: Make It Luxuriously Creamy

Cut the cream cheese into chunks and stir it in until totally melted, then swirl in the sour cream. For a thicker texture, don’t be shy about smashing some beans against the pot’s side. Finally, taste and adjust your seasoning — maybe a pinch more salt, pepper, or a splash of hot sauce.

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Pro Tips for Making Creamy White Chicken Chili Recipe

  • Use Chicken Thighs: They’re more forgiving than breasts; juicy and tender even with a longer simmer.
  • Don’t Skip Sautéing Aromatics: Softened onions and garlic form the backbone of flavor — I always give them enough time to mellow.
  • Mash Beans for Thickness: Instead of adding flour or cornstarch, mashing some beans creates natural creaminess.
  • Adjust Spice After Cooking: Taste your chili last to balance heat—adding cayenne or hot sauce gradually helps avoid overpowering the flavors.

How to Serve Creamy White Chicken Chili Recipe

A white pot filled with a creamy soup that has a mix of light beige broth with visible pieces of yellow corn, light brown beans, and shredded white chicken scattered throughout. The soup is topped with finely chopped green herbs sprinkled evenly on the surface. The pot sits on a soft rust-colored cloth next to a wooden spoon. Around the pot on a white marbled countertop are lime wedges, whole lime, garlic, fresh cilantro, a small bowl with sliced green jalapeños, and a whole onion. The scene is warm and inviting, showing a fresh homemade meal. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I can’t get enough of fresh garnishes when serving this creamy white chicken chili recipe. A generous dollop of sour cream, a handful of shredded Monterey Jack or Pepper Jack cheese, and chopped green onions instantly elevate the bowl. I also love sprinkling fresh cilantro for a zip of brightness, plus some crunchy tortilla chips or slices of ripe avocado for texture contrast. Sometimes, I even add pickled jalapeños or a squeeze of lime for that zingy finish.

Side Dishes

This chili pairs wonderfully with warm cornbread or freshly baked crusty bread to soak up every bit of the creamy goodness. For a lighter side, I like a crisp green salad with a citrus vinaigrette — it balances the richness of the chili perfectly. If you’re feeling indulgent, some tortilla chips or a simple guacamole make great companions, too.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served this creamy white chicken chili in individual bread bowls — total crowd-pleaser and eye candy. Another favorite is layering it in a casserole dish with cheese on top and baking it until bubbly for a chili mac feel. If you’re meal prepping, portion it into mason jars for a grab-and-go lunch that looks pretty and tastes amazing.

Make Ahead and Storage

Storing Leftovers

This chili actually tastes even better the next day — the flavors mingle and deepen overnight. I store leftovers in airtight containers in the fridge, and it keeps beautifully for up to 4 days. Just be sure to cool it before sealing to keep everything fresh and flavorful.

Freezing

If I make a big batch, I freeze half in portion-sized containers. This creamy white chicken chili recipe freezes really well — just thaw overnight in the fridge before reheating. If your chili looks a bit thick after freezing, stir in a splash of broth or water to loosen it up.

Reheating

Reheat gently on the stove over low to medium heat, stirring often to prevent sticking. I avoid microwaving straight from frozen because it heats unevenly, but if you’re in a rush, short bursts with stirring in between work fine. Adding a little extra broth during reheating brings back that fresh simmered taste.

FAQs

  1. Can I use chicken breasts instead of thighs in this Creamy White Chicken Chili Recipe?

    Yes, you can, but be careful! Chicken breasts tend to dry out if cooked on too high heat or for too long, so keep the chili at a gentle simmer and shred the meat as soon as it’s cooked through. Thighs just give you more tender and juicy meat with less fuss.

  2. How can I control the spice level?

    You can easily tailor the heat by adjusting or omitting the jalapeño seeds and cayenne pepper. For a mild chili, leave out the jalapeño altogether and use mild canned green chiles. Want it hotter? Keep the seeds, add extra cayenne, and toss in some hot sauce or fresh chopped jalapeño.

  3. Can this Creamy White Chicken Chili Recipe be made in a slow cooker?

    Absolutely! Brown the onion, garlic, and jalapeño first in a skillet, then add everything except the cream cheese and sour cream to your slow cooker. Cook on low for 6 hours or high for 3-4 hours. Stir in the cream cheese and sour cream at the end to finish.

  4. What toppings do you recommend?

    My favorites include sour cream, shredded pepper jack cheese, chopped cilantro, green onions, crunchy tortilla chips, avocado slices, and a squeeze of fresh lime. They add texture and brightness, making each bite exciting!

Final Thoughts

This Creamy White Chicken Chili Recipe is one of those dishes that instantly feels like a warm hug on a chilly evening. It’s simple, forgiving, and endlessly customizable — perfect whether you’re cooking for family, friends, or just yourself after a long day. I hope you enjoy making it as much as I do, and don’t be surprised if it quickly becomes your go-to comfort meal. Grab your pot, gather the ingredients, and get ready to fall in love with this creamy, spicy bowl of deliciousness!

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Creamy White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 9 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This creamy white chicken chili is a comforting and flavorful dish made with tender chicken thighs, white beans, green chiles, and a blend of warm spices. Enhanced with cream cheese and sour cream, it offers a rich and smooth texture balanced by a gentle heat from jalapeños and cayenne pepper. Perfect for a cozy dinner, it’s easy to customize with your favorite toppings.

Ingredients

Produce

  • 1 yellow onion
  • 4 cloves garlic
  • 1 jalapeño

Meat

  • 1.5 lbs. boneless, skinless chicken thighs

Canned Goods

  • 2 15 oz. cans cannellini beans (drained)
  • 1 15 oz. can pinto beans (drained)
  • 1 7 oz. can diced green chiles

Dairy

  • 4 oz. cream cheese
  • ½ cup sour cream

Pantry

  • 1 Tbsp olive oil
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ¼ tsp freshly cracked black pepper
  • 3 cups chicken broth
  • 1 cup frozen corn

Instructions

  1. Prepare Aromatics: Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened, about 5-7 minutes.
  2. Add Ingredients to Pot: Add the chicken thighs, drained cannellini beans, drained pinto beans, diced green chiles, ground cumin, dried oregano, smoked paprika, cayenne pepper, garlic powder, freshly cracked black pepper, and chicken broth to the pot. Stir to combine all ingredients evenly.
  3. Simmer Chili: Place a lid on the pot and turn the heat up to medium-high to bring the chili to a boil. Once boiling, reduce the heat to medium-low and let the chili simmer gently for 30 minutes, stirring occasionally to prevent sticking.
  4. Shred Chicken and Add Corn: After simmering, remove the chicken thighs from the pot and shred the meat using two forks. Return the shredded chicken back to the pot along with the frozen corn. Stir to combine and heat through, about 5 minutes.
  5. Add Cream Cheese and Sour Cream: Cut the cream cheese into chunks and stir it into the chili until fully melted and creamy. Stir in the sour cream thoroughly. For a thicker texture, mash some of the beans against the side of the pot with a spoon.
  6. Final Seasoning: Taste the chili and adjust seasoning if needed with additional salt, pepper, or spices. Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, cilantro, or avocado.

Notes

  • Use boneless, skinless chicken thighs for tender and forgiving meat, but chicken breasts can be used if cooked carefully to avoid drying out by maintaining a gentle simmer.
  • Customize the spice level by omitting jalapeño and cayenne for mild chili, or keep seeds and add extra cayenne and hot sauce for more heat.
  • Favorite toppings include sour cream, Monterey Jack or Pepper Jack cheese, green onions, fresh cilantro, tortilla chips, hot sauce, fresh or pickled jalapeños, avocado, and lime wedges.

Nutrition

  • Serving Size: 1 cup
  • Calories: 310 kcal
  • Sugar: 3 g
  • Sodium: 480 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 7 g
  • Protein: 30 g
  • Cholesterol: 85 mg

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