Name: Creamy White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb chicken breasts, cooked and shredded (Rotisserie is a great shortcut.); 1 can (15 oz) white beans, drained and rinsed (Cannellini or great northern beans work well.); 1 can (4 oz) diced green chilies (You can use mild or hot depending on your preference.); 1 medium onion, diced; 3 cloves garlic, minced; 4 cups chicken broth (Low-sodium if you want more control.); 1 cup heavy cream (Can substitute with half-and-half or coconut milk.); 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp chili powder; to taste salt and freshly ground black pepper; 1 tbsp olive oil; sour cream; shredded cheese (Monterey Jack or cheddar work well.); chopped cilantro; lime wedges

I still remember the first time I made this creamy white chicken chili on a chilly weeknight — it felt like a warm hug in a bowl. Rich, slightly spicy, and comfortingly creamy without being heavy, this version turns simple pantry staples and leftover chicken into a crowd-pleasing dinner that’s perfect for family nights, game days, or meal prep.

Why you’ll love this dish

This chili hits the sweet spot between comfort food and weeknight convenience. It’s quick to pull together, uses pantry-friendly ingredients (white beans and canned green chiles), and stretches a pound of chicken into four generous servings. The heavy cream adds silkiness without masking the bright cumin and oregano notes, making it kid-friendly while still satisfying adult palates.

“A perfect balance of creamy and bright — easy enough for a weeknight, fancy enough to serve guests.”

Beyond flavor, it’s versatile: use leftover or rotisserie chicken to save time, top it however your family likes, and adapt it for slow cooker or dairy-free diets with a few swaps.

The cooking process explained

Before you dive in, here’s the quick workflow so you know what to expect:

Sauté aromatics (onion + garlic) to build flavor.
Add spices to bloom their oils and deepen the base.
Pour in broth, then add shredded chicken, beans, and green chiles; simmer to meld flavors.
Stir in heavy cream to finish with a silky texture and simmer briefly.
Season to taste and garnish.

This method is forgiving: if it’s too thin, simmer a little longer or blend some beans to thicken. If it’s too thick, loosen with extra broth or water.

What you’ll need

1 lb chicken breasts, cooked and shredded (rotisserie is a great shortcut)
1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
1 can (4 oz) diced green chilies
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth (low-sodium if you want more control)
1 cup heavy cream (see substitutions below)
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp chili powder
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
Optional toppings: sour cream, shredded cheese, chopped cilantro, lime wedges

Ingredient notes and substitutions:

Chicken: shredded cooked chicken or pulled rotisserie chicken speeds things up. Poaching breasts in the broth for 15–20 minutes works if you want all-in-one cooking.
Heavy cream swap: for lighter chili, use half-and-half; for dairy-free, use full-fat coconut milk (flavor will shift slightly).
Beans: navy, cannellini, or great northern beans all work; you can mash a cup to thicken naturally.

Step-by-step instructions

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic, 1 teaspoon cumin, 1 teaspoon oregano, and 1/2 teaspoon chili powder. Cook 30–60 seconds until fragrant, stirring so the spices don’t burn.
Pour in 4 cups chicken broth and bring the mixture up to a gentle simmer.
Add the shredded chicken, drained white beans, and the 4 oz can of diced green chilies. Stir to combine and let simmer for 5–7 minutes so the flavors marry.
Reduce the heat to low and stir in 1 cup heavy cream. Simmer uncovered for 10–15 minutes, stirring occasionally, until the chili thickens slightly and tastes balanced.
Season with salt and freshly ground black pepper to taste. If you want more heat, add a pinch of cayenne or chopped jalapeño.
Serve hot with optional toppings like sour cream, shredded cheese, cilantro, and lime wedges.

Best ways to enjoy it

Ladle into bowls and top with a dollop of sour cream, shredded Monterey Jack or cheddar, a squeeze of lime, and chopped cilantro.
Serve with warm cornbread, tortilla chips, or over steamed rice for a heartier meal.
For a casual meal, offer toppings buffet-style so everyone customizes their bowl — good for game day or potlucks.

How to store & freeze

Refrigerate: Cool the chili to room temperature (no more than 2 hours out of the fridge) and store in an airtight container for up to 3–4 days.
Reheat: Warm on the stovetop over medium-low until simmering, or microwave in intervals, stirring. Reheat to at least 165°F (74°C) for food safety.
Freeze: Let cool, then portion into freezer-safe containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating. Note: heavy cream can separate after freezing; whisk vigorously or stir over low heat to reincorporate, or add a splash of fresh cream when reheating.

Pro chef tips

Bloom spices: adding spices to the hot oil with the onion unlocks more flavor than stirring them in later.
Thicken without cream: reserve 1/2 cup of beans, mash them, and stir back in to thicken naturally while keeping it lower-fat.
Use rotisserie chicken: saves time and adds a roasted flavor.
Control heat: canned green chiles are mild; add chopped jalapeño or a pinch of cayenne if you like it spicier.
Finish with acid: a squeeze of lime at the end brightens the dish and balances the creaminess.

Flavor swaps

Slow-cooker version: Brown onion and garlic quickly, then transfer all ingredients (except cream) to a slow cooker. Cook on low 4–6 hours, stir in cream at the end and heat through.
Vegetarian: Replace chicken with cubed roasted butternut squash or mushrooms and use vegetable broth. Add extra beans for protein.
Spicy green-chile: Use a can of hot diced green chiles or add chipotle in adobo (1 tsp) for smokiness.
Lighter: Substitute half-and-half or 2% milk thickened with a teaspoon of cornstarch mixed into cold liquid.
Southwest corn & poblano: Add a roasted poblano pepper and 1 cup of frozen or canned corn for texture and sweetness.

Your questions answered

Q: How long does this chili take from start to table?
A: If you use pre-cooked chicken, plan for about 25–30 minutes total (10 minutes prep, 15–20 minutes simmer). If you poach raw breasts in the broth first, add 15–20 minutes.

Q: Can I make this dairy-free?
A: Yes. Swap heavy cream for full-fat coconut milk (similar richness) or use an unsweetened cashew cream. Expect a slight coconut or nutty flavor depending on the substitute.

Q: Will the cream separate if I reheat leftovers?
A: It can. Reheat gently over low heat and stir frequently. If separation occurs, whisk in a tablespoon of cold cream or a slurry of cornstarch and water to re-emulsify and thicken.

Q: Can I use frozen chicken?
A: Thaw it first for best texture and even heating. If pressed for time, you can simmer frozen breasts in the broth until cooked through (about 15–20 minutes), then shred.

Q: Is this safe to freeze?
A: Yes — up to 3 months. Thaw overnight and reheat to 165°F. Expect slight changes in texture; stirring or adding a splash of cream helps restore creaminess.

Conclusion

This creamy white chicken chili is an adaptable, comforting dish that’s easy enough for weeknights and customizable for crowds. For additional techniques and variations, see this classic Creamy White Chili Recipe and a slow-cooker take on the idea at Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef.