White Chicken Chili: A Cozy, Creamy Twist

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White Chicken Chili in a bowl, topped with sour cream, cilantro, and jalapeños.

White Chicken Chili: A Cozy, Creamy Twist

Embrace the Lighter, Creamy Side

We all adore hearty red chili, but sometimes you crave something lighter in color—yet still loaded with flavor. White Chicken Chili checks that box, offering tender chicken, white beans, and a subtly creamy broth. It’s like the breezy, bright cousin to the classic beef chili: comforting enough to chase away winter’s chill, but won’t weigh you down. Top it with cilantro, sliced jalapeños, or shredded cheese, and watch your taste buds dance. Because who said chili has to be red?

Why You’ll Love This Chili

  • Mild Yet Cozy: A cream-based twist that’s still hearty, with room to spice it up.
  • Lean & Flavorful: Chicken plus white beans = protein-packed awesomeness.
  • One-Pot Simplicity: Fewer dishes, more time to snuggle up with a Netflix queue.
  • Satisfies the Chili Craving: Perfect for cold weather dinner nights.

(Check out our Hearty Beef & Barley Stew for another comforting dish to warm you up this winter.)

Why It Works: Creamy Broth & White Beans

In White Chicken Chili, we typically use Great Northern or cannellini beans, which break down slightly under heat, contributing to a thicker broth. Meanwhile, chicken infuses the stock with lean, savory goodness. A bit of cream or sour cream stirred in near the end gives it that pale, comforting hue. Using a milder chili powder or green chiles keeps color light while still injecting flavor. The result? A chili that’s different from the classic red, but no less cozy.

(Pro Tip: For extra creaminess, smash a small portion of the beans and stir back into the pot. Natural starch thickens the chili without heavy cream.)

From Sear to Simmer

Savor White Chicken Chili—a creamy spin on classic chili, loaded with tender chicken, white beans, and green chiles. Your new favorite winter dinner recipe.

Ingredients & Prep

Sear & Season:

  • 1 lb chicken breast or thighs, cut into bite-size chunks
  • 1 tsp salt (divided)
  • ½ tsp black pepper (divided)
  • 1 tbsp oil (olive or canola)

White Chili Base:

  • 1 onion, chopped
  • 1 (4 oz) can diced green chiles (mild or spicy to taste)
  • 2–3 cloves garlic, minced
  • 1 tsp cumin
  • ½ tsp dried oregano (or 1 tsp fresh)
  • ½ tsp chili powder (optional, for a mild color shift)
  • (Optional) ½ tsp smoked paprika if you like a subtle smokiness
  • 1 (14.5 oz) can white beans (Great Northern or cannellini), drained & rinsed
  • 2 cups chicken stock (plus more if needed)

Creamy Finish:

  • ½ cup sour cream (or 4 oz cream cheese, softened)
  • Pinch of sugar or honey (optional, to balance acidity if needed)
  • (Optional) ¼ cup heavy cream if you want extra lusciousness

(Optional Toppings: shredded cheese, cilantro, jalapeño slices, lime wedges.)

Step-by-Step Instructions

  1. Sear the Chicken
    Season chicken pieces with half the salt & pepper. In a pot or Dutch oven over medium-high, heat oil. Brown chicken ~2–3 mins, just to get some color. Remove to a plate. It doesn’t need to be fully cooked yet.
  2. Sauté Onions & Chiles
    In the same pot, add onion, diced green chiles, and your remaining salt & pepper. Sauté ~5 minutes until onion softens. Stir in garlic, cumin, oregano, optional chili powder/smoked paprika for ~1 min, letting spices bloom.
  3. Build the Broth
    Return chicken to the pot. Add beans, chicken stock. Bring to a gentle simmer, scraping up any browned bits from the pot’s bottom.
  4. Simmer & Soften
    Cover partially and simmer ~15–20 mins, until chicken is cooked through and flavors meld. If you want a thicker consistency, lightly mash some beans against the pot side.
  5. Creamy Endgame
    Lower heat, stir in sour cream (or cream cheese) until integrated. If you want it ultra-creamy, add a splash of heavy cream, too. Taste and adjust salt. Add a pinch of sugar/honey if the flavor’s too tangy.

Chef’s Note

  • Green Chile Choice: Hatch, mild Anaheim, or even jalapeños for more heat.
  • No White Beans?: Pinto or chickpeas can sub, but color might differ.
  • Don’t Over-Simmer: Once creamy ingredients go in, keep heat moderate so you don’t curdle sour cream or scorch the bottom.

Dietary Tinkerings (Allergy/Diet)

  • Gluten-Free: Typically GF—just check your stock.
  • Low-Carb: Beans add carbs, so reduce or skip them, replace with extra chicken or veggies.
  • Dairy-Free: Omit sour cream/cream cheese. Possibly add coconut milk for a different, but still creamy, effect.

Variations & Serving Shenanigans

Flavor Twists

  • Spicy Kick: Add diced jalapeños or a dash of hot sauce.
  • Cheesy: Stir in ½ cup shredded pepper jack near the end for a gooier vibe.

Serving Ideas

  • Toppings: Sliced avocado, shredded cheese, or extra chiles.
  • Sides: Cornbread or tortilla chips for scooping.

(If you want a dessert follow-up, check out our Molten Chocolate Raspberry Lava Cakes for a sweet close to dinner.)

Store & Reheat: Cozy Leftovers

Storage: Cool chili, place in airtight container, fridge ~3 days. Beans might soak up broth, so expect a thicker stew next day.

Reheating: Stovetop or microwave. Stir in a splash of stock or water if it’s too thick.

Chili Q&A: White Edition

Q: What if I can’t find green chiles?
A: Use diced jalapeño or a mild chili powder. The color might shift slightly, but flavor remains. Or you can do a fresh green bell pepper for a mild vibe.

Q: Can I use leftover rotisserie chicken?
A: Absolutely. Skip the sear step; add shredded rotisserie chicken after the onions and chiles have sautéed. Simmer ~10 minutes, then stir in creamy elements.

Q: How do I keep it “white” if I add chili powder?
A: Minimal chili powder keeps it mostly white-ish. If you want truly white, skip chili powder entirely and rely on cumin, oregano, and green chiles for flavor.

Cozy Send-Off

White Chicken Chili fuses chili’s hearty warmth with a creamy, paler hue that feels refreshingly different—like a frosty winter morning, but, you know, in a bowl and actually warm. Perfect for cold weather dinner or just a random Tuesday craving something cozy, it’s a versatile, soul-hugging dish. Ladle it out, top with crunchy tortilla chips or cheese, and let the winter gloom fade behind a swirl of steamy goodness.

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Hungry for More? Check Out These Recipes!

White Chicken Chili
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White Chicken Chili

Course: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cook time

30

minutes
Calories

300

kcal
Total time

45

minutes

Savor White Chicken Chili—a creamy spin on classic chili, loaded with tender chicken, white beans, and green chiles. Your new favorite winter dinner recipe.

Ingredients

  • Chicken & Seasoning

  • 1 lb chicken breast or thighs, cubed

  • 1 tsp salt (divided)

  • ½ tsp black pepper (divided)

  • 1 tbsp oil

  • Chili Base

  • 1 onion, chopped

  • 1 (4 oz) can diced green chiles

  • 2–3 cloves garlic, minced

  • 1 tsp cumin

  • ½ tsp dried oregano

  • (Optional) ½ tsp chili powder for light color shift

  • 1 (14.5 oz) can white beans (cannellini or Great Northern), drained

  • 2 cups chicken stock (plus more if needed)

  • Creamy Finishes

  • ½ cup sour cream (or 4 oz cream cheese)

  • (Optional) ¼ cup heavy cream for extra richness

  • Pinch sugar/honey to balance acidity

  • (Optional Toppings: cheese, cilantro, jalapeños, lime wedges.)

Step-by-Step Instructions

  • Sear the Chicken
    Season chicken pieces with half the salt & pepper. In a pot or Dutch oven over medium-high, heat oil. Brown chicken ~2–3 mins, just to get some color. Remove to a plate. It doesn’t need to be fully cooked yet.
  • Sauté Onions & Chiles
    In the same pot, add onion, diced green chiles, and your remaining salt & pepper. Sauté ~5 minutes until onion softens. Stir in garlic, cumin, oregano, optional chili powder/smoked paprika for ~1 min, letting spices bloom.
  • Build the Broth
    Return chicken to the pot. Add beans, chicken stock. Bring to a gentle simmer, scraping up any browned bits from the pot’s bottom.
  • Simmer & Soften
    Cover partially and simmer ~15–20 mins, until chicken is cooked through and flavors meld. If you want a thicker consistency, lightly mash some beans against the pot side.
  • Creamy Endgame
    Lower heat, stir in sour cream (or cream cheese) until integrated. If you want it ultra-creamy, add a splash of heavy cream, too. Taste and adjust salt. Add a pinch of sugar/honey if the flavor’s too tangy.

Pro Tips / Chef’s Note

  • Avoid Overcooking: Chicken can dry out, so once it’s done, simmer gently.
  • Spice Control: Use mild or spicy green chiles as you prefer. Jalapeños for extra heat.
  • Leftovers: Thicken as they rest—add stock when reheating if you like a looser texture.

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