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Creamy White Chicken Chili

A comforting, lightly spiced soup made with shredded chicken, white beans, and green chiles, finished with heavy cream for a rich texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 chiles 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)
  • 1 tsp ground cumin
  • 1 tsp chili powder (adjust to taste)
  • Salt and pepper to taste
  • 1 bunch Chopped cilantro for garnish
  • 1 lime wedges for serving

Method
 

Preparation
  1. Heat a large pot over medium heat and add a splash of oil.
  2. Sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
  3. Add the shredded chicken, drained white beans, diced green chiles, and chicken broth. Stir to combine.
  4. Season with cumin, chili powder, salt, and pepper.
Cooking
  1. Bring the pot to a gentle boil, then lower the heat and simmer uncovered for about 20 minutes so the flavors meld.
  2. Reduce heat to low. Stir in the heavy cream and warm through—do not boil vigorously after adding cream to prevent separation.
  3. Heat until steaming and slightly thickened, about 3–5 minutes. Taste and adjust seasoning.
Serving
  1. Ladle into bowls and garnish with chopped cilantro and lime wedges. Serve immediately.

Notes

For thicker chili, stir in 1–2 tablespoons masa harina or a cornstarch slurry at the end and simmer until thickened. Serve with warm cornbread or crusty bread. Offer lime wedges and extra chopped cilantro.