Creamy White Chicken Chili
“Cozy, creamy & packed with protein – your new favorite chili!”
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 cans (15 oz) white beans, drained
- 1 can (15 oz) corn kernels, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1.5 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Shredded Monterey Jack cheese
- Lime wedges for serving
Instructions
- Season and cook chicken: Season chicken with salt, pepper, cumin, oregano, and chili powder. Heat olive oil in a large pot over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through. Remove and shred with two forks.
- Sauté the aromatics: In the same pot, add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute until fragrant – don’t burn it!
- Build the base: Add shredded chicken back to the pot with white beans and corn. Pour in chicken broth and bring to a gentle simmer. Cook 15 minutes to let flavors meld.
- Add the cream: Reduce heat to low. Stir in heavy cream and sour cream gradually, stirring continuously to prevent curdling. The chili becomes thick and creamy. Season with salt and pepper.
- Adjust and finish: Add cayenne pepper if using for extra heat. Taste and adjust – balance of warmth and creaminess. Add more broth if too thick.
- Serve and enjoy: Ladle into bowls. Top with shredded Monterey Jack cheese, fresh cilantro, and a squeeze of lime. Serve with crusty bread or tortilla chips!
Pro Tips for Perfect White Chicken Chili
- Shred chicken while warm – it’s easier to shred and mixes better
- Don’t boil the cream – keep heat low to prevent curdling
- Use great Northern beans – they’re the traditional choice for white chili
- Make it ahead – flavors improve after sitting overnight
- Add cream at the end – it gives the creamiest texture
Delicious Variations
- Spicy Version: Add fresh jalapeños and extra cayenne
- Green Chile: Add a can of diced green chiles for extra flavor
- Lighter Option: Use half-and-half instead of heavy cream
- Slow Cooker: Cook on low for 4-5 hours, add cream in the last 30 minutes
- Turkey Swap: Replace chicken with ground turkey
Serving Suggestions
Toppings Bar: Set out extra toppings like diced avocado, pickled jalapeños, and crushed tortilla chips.
Game Day: Perfect for feeding a crowd – make a big batch and keep it warm in a slow cooker.
Meal Prep: Stores well for up to 4 days in the fridge. Reheat gently on the stovetop.
Freezer Friendly: Freeze without the cream – add cream when reheating for best texture.