Creamy White Chicken Chili
I made this creamy white chicken chili on a rainy weeknight and it immediately became a go-to for busy dinners. It’s a cozy, lightly spiced soup made with shredded chicken, white beans, and green chiles finished with heavy cream for a rich, silky texture. It comes together fast, stretches well for a crowd, and hits a great balance of tangy, savory, and a touch of heat — perfect for family dinners, potlucks, or a simple comfort meal.
Why you’ll love this dish
This chili is comforting without being heavy. The white beans add body and protein, green chiles bring brightness, and the heavy cream softens the spice into something indulgent. It’s also:
- Fast: Uses cooked chicken (rotisserie works great), so active time is low.
- Economical: Canned beans and pantry spices keep costs down.
- Kid-friendly: Mild heat that can be adjusted easily.
- Flexible: Easy to adapt for slow-cooker, dairy-free, or spicier versions.
“A weeknight staple — creamy, bright, and better than takeout. One pot, minimal fuss, maximum comfort.”
The cooking process explained
Before you dive in, here’s the high-level plan so you know what to expect: sauté aromatics, add shredded chicken and beans with broth and spices, simmer to meld flavors, then finish with cream for richness. The whole process is stovetop and takes about 30–40 minutes total if your chicken is already cooked.
- Prep aromatics and shred the chicken.
- Sauté onion and garlic until fragrant.
- Add chicken, beans, chiles, broth, and spices; simmer ~20 minutes.
- Stir in heavy cream and heat through (don’t boil aggressively).
- Serve with cilantro and lime for brightness.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie or poached). Substitute: leftover turkey or canned chicken.
- 1 can (15 oz) white beans, drained and rinsed (cannellini or Great Northern).
- 1 can (4 oz) diced green chilies. Substitute: 1–2 jalapeños, seeded and diced, for fresher heat.
- 1 onion, diced (yellow or sweet).
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch).
- 4 cups chicken broth (low-sodium recommended to control salt). Vegetable broth is OK for a slightly different flavor.
- 1 cup heavy cream (for richness). For lighter chowder, use half-and-half; for dairy-free, use full-fat canned coconut milk (note: flavor will change).
- 1 tsp ground cumin.
- 1 tsp chili powder (adjust to taste).
- Salt and pepper to taste.
- Chopped cilantro for garnish.
- Lime wedges for serving.
Notes: If you want a thicker chili, stir in 1–2 tablespoons masa harina or a cornstarch slurry at the end and simmer until thickened.
How to prepare it
- Heat a large pot over medium heat and add a splash of oil. Sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- Add the shredded chicken, drained white beans, diced green chiles, and chicken broth. Stir to combine.
- Season with cumin, chili powder, salt, and pepper. Bring the pot to a gentle boil, then lower the heat and simmer uncovered for about 20 minutes so the flavors meld.
- Reduce heat to low. Stir in the heavy cream and warm through—do not boil vigorously after adding cream to prevent separation. Heat until steaming and slightly thickened, about 3–5 minutes. Taste and adjust seasoning.
- Ladle into bowls and garnish with chopped cilantro and lime wedges. Serve immediately.
Best ways to enjoy it
- Serve with warm cornbread or crusty bread to soak up the broth.
- Top bowls with crushed tortilla chips, shredded cheddar, avocado, or a dollop of sour cream for texture and richness.
- Offer lime wedges and extra chopped cilantro at the table for bright finishing touches.
- For a heartier meal, serve over rice or with a side of Mexican-style rice and beans.
How to store & freeze
- Refrigerating: Cool completely, transfer to an airtight container, and refrigerate up to 3–4 days. Reheat gently on the stove or in the microwave until the center reaches 165°F (74°C).
- Freezing: For best texture, freeze the chili before adding cream. Freeze in portioned, airtight containers for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat on the stove, and stir in fresh heavy cream at the end. (Cream can separate if frozen and reheated directly.)
- Food safety: Never leave soup at room temperature for more than 2 hours. Reheat only what you’ll eat in one sitting to avoid repeated heating and cooling.
Pro chef tips
- Use day-old or rotisserie chicken to save time and add flavor. Poaching chicken breasts with onion and bay leaf in the broth also makes great shredded chicken.
- Toast the cumin in the dry pan for 20–30 seconds before adding liquid to boost its aroma.
- If you prefer a smoother texture, lightly mash some of the beans in the pot with a potato masher to thicken without adding thickeners.
- Avoid boiling after adding cream — gentle warming preserves creaminess.
- Taste for salt after simmering; canned beans and broth can be salty, so you may not need much added salt.
Creative twists
- Spicier: Add chipotle in adobo, diced jalapeños, or cayenne to taste.
- Green-chile lime: Add extra lime zest and juice, plus chopped poblano for smoky heat.
- Southwest corn: Stir in a cup of frozen or roasted corn for sweetness and color.
- Dairy-free: Use full-fat canned coconut milk and a squeeze of lime to mimic creaminess.
- Slow-cooker version: Combine all ingredients (except cream) in a slow cooker on low for 4–6 hours; stir in cream at the end and heat through.
Your questions answered
Q: Can I use raw chicken instead of cooked?
A: Yes—if using raw chicken, add it with the broth and simmer until cooked through (internal temp 165°F / 74°C), then shred in the pot. You may need to extend the simmer time.
Q: How long does this take from start to finish?
A: If your chicken is already cooked, plan on 30–40 minutes (10 minutes prep, ~20 minutes simmer, final 5–10 minutes finishing). Using raw chicken will add time.
Q: Can I make this ahead for a party?
A: Make the base (without cream) a day ahead and chill. Reheat gently and stir in cream just before serving to keep the texture silky.
Q: Is this healthy?
A: It’s protein-rich and bean-forward, but the heavy cream adds calories and fat. Use half-and-half or a yogurt swirl to lighten it, or reduce the cream quantity and thicken with pureed beans.
Q: My chili is thin — how do I thicken it?
A: Simmer longer to reduce liquids, mash some beans, or whisk in 1–2 tbsp masa harina or a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and simmer until thickened.
Conclusion
If you’d like a slow-cooker take on this comfort food, check out this Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef for an easy make-ahead option. For a slightly more elevated, creamy version with different flavor notes, see Creamy White Chicken Chili – Half Baked Harvest for inspiration and plating ideas.
Enjoy the bowl — and don’t forget the lime.
Creamy White Chicken Chili
Ingredients
Method
- Heat a large pot over medium heat and add a splash of oil.
- Sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- Add the shredded chicken, drained white beans, diced green chiles, and chicken broth. Stir to combine.
- Season with cumin, chili powder, salt, and pepper.
- Bring the pot to a gentle boil, then lower the heat and simmer uncovered for about 20 minutes so the flavors meld.
- Reduce heat to low. Stir in the heavy cream and warm through—do not boil vigorously after adding cream to prevent separation.
- Heat until steaming and slightly thickened, about 3–5 minutes. Taste and adjust seasoning.
- Ladle into bowls and garnish with chopped cilantro and lime wedges. Serve immediately.
