Name: Creamy White Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound rotisserie chicken, shredded (Feel free to use leftover cooked chicken.); 1 medium onion, chopped; 1.5 teaspoons garlic powder (Or 3 cloves fresh garlic, minced.); 1 tablespoon olive oil; 2 cans (15-ounce) Great Northern beans, drained and rinsed (Cannellini beans work too.); 14.5 ounces chicken broth (Low-sodium recommended.); 2 cans (4-ounce) diced green chiles; 1 teaspoon salt (Adjust if using salty broth.); 1 teaspoon dried oregano; 1 teaspoon ground cumin; 0.5 teaspoon black pepper; 0.25 teaspoon cayenne pepper (More or less to taste.); 1 cup sour cream (Can substitute with plain Greek yogurt.); 0.5 cup heavy whipping cream (Can substitute with half-and-half for a lighter version.)

I make this creamy white chili on chilly weeknights when I want something comforting but not fussy. It uses shredded rotisserie chicken, Great Northern beans, roasted green chiles, and a silky mix of sour cream and heavy cream for richness. One pot, simple pantry spices, and 30 minutes of simmering give you a cozy, slightly spicy bowl that’s perfect for families, meal prep, or potlucks.

Why you’ll love this dish

This creamy white chili is a fast, satisfying dinner that tastes like it simmered all day but actually comes together quickly. It’s great for feeding a crowd, stretches well on a budget, and is highly customizable — mild for kids or kicked up with extra cayenne and jalapeños for heat.

“A weeknight winner: creamy, comforting, and every spoonful tastes like home.” — happy tester

Benefits at a glance:

Ready in about 45 minutes using store-bought rotisserie chicken.
High-protein and filling thanks to chicken and Great Northern beans.
Kid-friendly but easy to spice up for adults.
Excellent for leftovers and makes a great freezer meal.

How this recipe comes together

Step-by-step overview so you know what to expect before you start:

Sauté aromatics: soften onion and bloom the garlic powder in olive oil.
Add main ingredients: shredded chicken, drained beans, chicken broth, diced green chiles, and spices.
Simmer uncovered for 30 minutes to meld flavors and slightly thicken.
Finish off the heat and swirl in sour cream and heavy cream for a silky texture.
Garnish and serve with your favorite toppings.

This quick flow helps you time sides and toppings while the chili simmers.

What you’ll need

1 pound rotisserie chicken, shredded (feel free to use leftover cooked chicken)
1 medium onion, chopped
1 1/2 teaspoons garlic powder (or 3 cloves fresh garlic, minced)
1 tablespoon olive oil
2 cans (15-ounce) Great Northern beans, drained and rinsed (cannellini work too)
14 1/2 ounces chicken broth (low-sodium recommended)
2 cans diced green chiles (4-ounce cans)
1 teaspoon salt (adjust if using salty broth)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (more or less to taste)
1 cup sour cream (or plain Greek yogurt — see notes)
1/2 cup heavy whipping cream (or half-and-half for a lighter version)

Substitution notes:

For a lighter finish, swap heavy cream for half-and-half and use Greek yogurt in place of sour cream, but temper yogurt to avoid curdling.
For vegetarian chili, omit chicken and double the beans or add cubed roasted sweet potatoes.

Directions to follow

Heat a large saucepan over medium heat. Add 1 tablespoon olive oil.
Add the chopped onion and sprinkle in the garlic powder. Sauté until the onion is translucent, about 4–6 minutes.
Stir in the shredded rotisserie chicken, drained Great Northern beans, chicken broth, and both cans of diced green chiles.
Season with salt, dried oregano, ground cumin, black pepper, and cayenne. Stir to combine.
Bring the mixture to a gentle boil. Then reduce heat to low and simmer uncovered for 30 minutes. This lets the flavors marry and the broth reduce slightly.
Remove the pot from heat. Stir in 1 cup sour cream and 1/2 cup heavy whipping cream until the soup is smooth and creamy. Taste and adjust seasoning.
Ladle into bowls and garnish as desired with shredded cheese, tortilla chips, green onions, lime wedges, or sliced jalapeños.

Best ways to enjoy it

Serve with warm cornbread, flour tortillas, or over steamed rice for a heartier meal.
Offer toppings at the table: Monterey Jack or cheddar cheese, cilantro, diced avocado, lime wedges, and crunchy tortilla strips.
Pair with a crisp green salad or roasted vegetables for a balanced dinner.
For game day, keep chili warm in a slow cooker and set up a toppings bar for guests.

How to store & freeze

Refrigerator: Cool chili to room temperature within two hours, transfer to airtight containers, and refrigerate for up to 3–4 days.
Reheating: Reheat gently on the stovetop over low-medium heat, stirring often. If thickened in the fridge, add a splash of broth or water. Heat until it reaches 165°F (74°C).
Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat slowly. Note: dairy can separate slightly after freezing; whisk in a little extra sour cream or cream at the end to refresh texture if needed.
Food safety: Do not leave at room temperature for more than two hours. Reheat only what you will eat.

Pro chef tips

Use rotisserie chicken for speed and flavor. Dark meat adds richness, white meat keeps it lighter.
Bloom the spices in the oil briefly with the onion to deepen flavor.
Simmer uncovered to concentrate flavors. If you prefer a thicker chili, mash a few beans against the pan or blend 1/2 cup and stir back in.
To avoid curdling, remove the pot from heat before adding sour cream and heavy cream. Stir in gently until smooth.
Adjust heat by swapping cayenne for smoked paprika or adding chipotle in adobo for a smoky note.
If using fresh garlic instead of garlic powder, add it with the onions and cook until fragrant but not browned.

Creative twists

Green Chile & Hatch: Use canned or roasted Hatch chiles for a brighter, slightly fruity heat.
Slow-cooker version: Combine all ingredients (except dairy) in a slow cooker and cook on low 3–4 hours or high 1.5–2 hours. Stir in dairy just before serving.
White bean and kale: Add chopped kale in the last 10 minutes of simmering for color and nutrition.
Southwest creamy turkey chili: Swap chicken for shredded roast turkey and add roasted corn.
Dairy-free: Use coconut cream instead of heavy cream and a dairy-free yogurt in place of sour cream (flavors will lean tropical).

FAQ

Q: How long does this take to make from start to finish?
A: Active prep is about 10–15 minutes (shredding chicken, chopping onion). Simmer time is 30 minutes, so plan ~45–50 minutes total.

Q: Can I use canned or dried beans instead of Great Northern beans?
A: Canned beans are perfect—just drain and rinse. If using dried beans, cook them fully first (or use pre-cooked frozen) and expect more hands-on time.

Q: Will the sour cream curdle when added?
A: To prevent curdling, remove the chili from heat and let it cool a bit before stirring in sour cream and cream. If worried, temper the sour cream by stirring a small amount of hot broth into it first, then mix back into the pot.

Q: Is this safe to freeze?
A: Yes, freeze up to 3 months. Expect minor texture changes in the dairy; reheat gently and whisk in extra sour cream or cream if it looks separated.

Q: How can I make it spicier without changing flavor too much?
A: Add thinly sliced jalapeños, a pinch more cayenne, or a spoonful of chipotle in adobo. Add gradually and taste as you go.

Conclusion

If you love a silky, comforting bowl of white chicken chili that’s quick enough for weeknights but tasty enough for company, this recipe delivers. For more inspiration and variations, check out this classic Creamy White Chili Recipe and a slow-cooker twist at Crockpot White Chicken Chili (Contest Winning!).