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Make this creamy white chicken chili on the stovetop in 35 minutes. Shredded chicken, Great Northern beans, corn, and sour cream create a rich weeknight dinner.
This creamy white chicken chili combines shredded chicken, Great Northern beans, sweet corn, and mild green chiles in a seasoned broth. Stir in sour cream and heavy cream right before serving to create a velvety texture without flour or cornstarch. The entire dinner comes together in 35 minutes, making it an excellent cozy weeknight dinner.
Recipe Tips
- Drain the canned ingredients: Drain everything well so the chili doesn’t become too runny.
- Stir frequently while cooking the garlic: Lower the heat if the garlic browns too quickly to avoid burning it.
- Use cooked chicken. This makes prep super easy. A rotisserie chicken or this Instant Pot Shredded Chicken are both great options.
Ingredients
- Shredded Chicken: Use 1 pound of cooked chicken breast or rotisserie chicken pulled into bite-sized shreds.
- Cooking Oil & Aromatics: Heat 2 tablespoons of olive oil with 1 diced yellow onion, 2 minced garlic cloves, and 1 deseeded, diced jalapeño. Leave the jalapeño seeds for extra heat.
- Broth: Add 5 cups chicken broth. Vegetable broth works as a substitute.
- Beans & Corn: Measure 2 drained, rinsed 15-ounce cans of Great Northern beans and 1 cup frozen corn kernels. Cannellini beans or navy beans swap in cleanly for Great Northern beans.
- Green Chile: Add 2 drained 4-ounce cans of diced green chiles; you choose your heat level.
- Spices & Herbs: Season with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, and ¼ cup fresh chopped cilantro.
- Dairy: Mix in ½ cup of sour cream and ½ cup of heavy whipping cream. Full-fat dairy creates the smoothest texture.
- Garnishes: Prepare fresh lime wedges, extra chopped cilantro, and shredded cheddar cheese for individual bowls. Sliced radishes or crispy tortilla strips provide extra crunch.
How to Make White Chicken Chili
Start by cooking the onion, garlic, and jalapeño in olive oil. Add the chicken and seasonings, then simmer everything with the beans, corn, green chiles, and broth. Finish by stirring in sour cream and heavy whipping cream after removing the pot from the heat.
Let me show you how:
- Soften the Aromatics: Heat the 2 tablespoons of olive oil in a large Dutch oven set over medium-high heat. Add the diced yellow onion, minced garlic, and diced jalapeño. Cook until the onion turns translucent, about 4-5 minutes.
- Add the Meat and Seasonings: Add the 1 pound of cooked, shredded chicken, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon oregano, and 1 teaspoon chili powder to the pot. Cook for 1 to 2 minutes so the warm spices coat the chicken.
- Combine the Broth and Vegetables: Pour in the 5 cups chicken broth, 2 cans of drained Great Northern beans, 1 cup frozen corn, 2 cans of drained green chile, and ¼ cup chopped cilantro.
- Simmer the Chili: Lower the heat to low. Simmer uncovered for 20 minutes to meld the flavors.
- Stir in the Dairy: Remove the pot from the heat. Stir in the ½ cup sour cream and ½ cup heavy cream until the broth turns smooth.
- Garnish and Serve: Ladle the chili into deep bowls. Top each portion with shredded cheddar cheese, fresh cilantro, and a squeeze of fresh lime juice.
Recipe FAQs
The taste depends on your jalapeno and green chiles. For a milder taste, use mild green chiles and remove the seeds from the jalapeno.
Stir in a little chicken broth until the chili thins and reaches your desired consistency.
Sure. Just wait to mix in the sour cream and heavy cream until 30 minutes before serving.
Did you cook this creamy white chicken chili? Leave a five-star rating and review in the recipe card below. Let me know what toppings you piled on your bowl.
Easy White Chicken Chili
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups & spoons
- Colander
- Wooden spoon or silicone spatula
- Ladle
Ingredients
- 1 lb chicken, cooked and shredded
- 2 Tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 5 cups chicken broth
- 2 (15 oz) cans Great Northern beans, drained and rinsed
- 1 cup frozen corn
- 2 (4 oz) cans green chiles, drained
- 1 large jalapeño, deseeded and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ¼ cup cilantro, chopped
- ½ cup sour cream
- ½ cup heavy whipping cream
Garnishes:
- Extra chopped cilantro, optional
- Shredded cheddar cheese, optional
- Lime wedges, optional
Instructions
- Add the olive oil, diced onion, minced garlic, and diced jalapeño to a large pot or Dutch oven set over medium-high heat. Saute the mixture until the onion becomes translucent.2 Tablespoons olive oil, 1 large yellow onion, 2 cloves garlic, 1 large jalapeño
- Add the cooked shredded chicken, salt, pepper, cumin, oregano, and chili powder to the pot. Cook the chicken and spices for 1-2 minutes.1 lb chicken, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon chili powder
- Stir in the chicken broth, drained Great Northern beans, frozen corn, drained green chiles, and chopped cilantro.5 cups chicken broth, 2 (15 oz) cans Great Northern beans, 1 cup frozen corn, 2 (4 oz) cans green chiles, ¼ cup cilantro
- Reduce the heat to low and simmer uncovered for 20 minutes.
- Remove the pot from the stove. Stir the sour cream and heavy whipping cream into the warm chili until fully combined and smooth.½ cup sour cream, ½ cup heavy whipping cream
- Ladle the chili into bowls and garnish with extra chopped cilantro, shredded cheddar cheese, and lime wedges.Extra chopped cilantro, Shredded cheddar cheese, Lime wedges
Notes
- Refrigerator: Cool the chili, transfer it to an airtight container, and refrigerate for up to 4 days.
- Freezer: Freeze the soup base without the dairy for up to 3 months. Dairy separates when thawed. Thaw overnight in the refrigerator, reheat on the stove, and stir in the sour cream and heavy cream right before serving.
- Reheating: Warm the chili in a saucepan over medium-low heat, stirring frequently until heated through. Add a splash of broth if the soup thickens.
- Make Ahead: Simmer the base up to 24 hours in advance and refrigerate without the dairy. Reheat thoroughly on the stove and stir in the creams just before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
