Dinner

Creamy White Chicken Chili Recipe

ByHarper Ellington March 24, 2026March 24, 2026

Introduction

This creamy white chicken chili is a comforting and flavorful dish perfect for any night of the week. Combining tender shredded chicken, beans, spices, and a touch of sour cream, it delivers warmth and richness in every spoonful. It’s easy to make and sure to become a family favorite.

A white bowl filled with creamy soup that has a light orange color, containing white beans, shredded chicken, and green herbs. On top, there are thin, crispy golden strips placed in the center, and fresh slices of green avocado arranged on one side. The soup looks thick and rich, with visible textures of beans and chicken pieces throughout. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
2 1/2 cups low-sodium chicken broth
2 (4 oz) cans diced green chilies
2 (15 oz) cans great northern beans
2 heaping cups cooked shredded chicken
1 cup sour cream or plain Greek yogurt
1 cup corn (frozen or fresh)
Ground spices: cumin, cayenne pepper, oregano, paprika (to taste)
Salt and pepper (to taste)
Optional: lime juice

Instructions

Step 1: In a large pot over medium-high heat, heat the olive oil and sauté the chopped onion for 3–5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 2: Pour in the chicken broth and diced green chilies. Stir in cumin, cayenne pepper, oregano, paprika, lime juice if using, salt, and pepper to taste.
Step 3: Drain and rinse the beans thoroughly. Add them to the pot along with the corn, stirring to combine.
Step 4: For extra creaminess, blend a portion of the beans with a splash of broth in a food processor until smooth, then stir this mixture back into the pot.
Step 5: Let the chili simmer uncovered over low heat for 15 to 30 minutes, allowing flavors to meld and the mixture to thicken slightly.
Step 6: Remove the pot from heat. Stir in the sour cream or Greek yogurt along with the shredded chicken until everything is well mixed and creamy.
Step 7: Serve the chili hot with your favorite toppings such as cilantro, shredded cheese, avocado slices, or tortilla chips.

Tips & Variations

Use rotisserie chicken to save time without sacrificing flavor.
Adjust the cayenne pepper for mild or spicy heat according to your preference.
For a dairy-free option, substitute sour cream with a plant-based yogurt or omit it entirely.
Adding a squeeze of fresh lime juice before serving brightens the flavors beautifully.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a creamy soup that has a light orange color. The soup has thick pieces of white beans and shredded chicken mixed inside. On top, there are green chopped herbs scattered around, along with thin, crispy, golden-yellow tortilla strips piled in the center. To one side, there are sliced avocado pieces with a soft green color. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of cooked shredded chicken?

While canned chicken can be used in a pinch, freshly cooked or rotisserie chicken provides better texture and flavor for this chili.

Is it necessary to blend some of the beans for creaminess?

No, blending the beans is optional but highly recommended to create a smoother, richer texture. If you prefer a chunkier chili, you can skip this step without impacting the overall taste.