Creamy White Chicken Chili Recipe

There’s nothing quite like a warm, comforting bowl of chili on a chilly evening, and my Creamy White Chicken Chili is the ultimate dish to satisfy your cravings.

I first stumbled upon this recipe during a busy week when I wanted something hearty yet easy to prepare, and it quickly became a family favorite.

This post contains affiliate links and I may earn a small commission when you click on the link at no additional cost to you. As an Amazon Affiliate, I earn from qualifying purchases, thank you.

The creamy, flavorful broth, tender chicken, and hint of spice make each spoonful a cozy delight. Whether you’re looking for a meal that’s both comforting and nourishing or simply need a dish to warm you up, this creamy white chicken chili hits the spot every time.

Plus, it’s incredibly versatile, making it perfect for weeknight dinners or even meal prep for the week ahead. Let’s dive into the recipe and get started on this deliciously creamy, satisfying chili!

How to Make Creamy White Chicken Chili

Ingredients:

• 2 cups cooked shredded chicken (rotisserie or leftover)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1 cup unsweetened almond milk (or regular milk for creaminess)
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder
• 1/2 cup frozen corn (optional)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro and avocado for garnish

Kitchen Tools Needed

To make Creamy White Chicken Chili, having the right kitchen tools will help streamline the cooking process. Here are the essential tools you’ll need:

1. Large Pot or Dutch Oven
   A sturdy pot or Dutch oven is perfect for simmering the chili. It allows for even heat distribution, making it ideal for cooking the chicken, vegetables, and broth together.
2. Cutting Board and Sharp Knife
   You’ll need a good cutting board and a sharp knife to chop the vegetables, garlic, onions, and chicken. Having a sharp knife will make prep work much easier and safer.
3. Wooden Spoon or Stirring Spoon
   A wooden spoon is great for stirring the chili as it cooks. It won’t scratch your cookware, and it’s sturdy enough for stirring thick chili.
4. Measuring Cups and Spoons
   For accurate measurements of spices, broth, and cream, measuring cups and spoons are essential. This ensures that you add the right amounts to create the perfect flavor balance.
5. Can Opener
   If you’re using canned beans, a can opener is necessary to open them before adding them to the pot.
6. Strainer or Colander
   A strainer or colander will be useful for draining and rinsing the canned beans before adding them to the chili.
7. Tongs or Meat Shredder
   Tongs will help you easily handle and shred the cooked chicken. If you prefer, a meat shredder or forks can be used to pull apart the chicken once it’s cooked through.
8. Ladle
   A ladle is perfect for serving the chili once it’s ready, helping you scoop the perfect amount of chili into bowls without making a mess.
9. Stovetop or Slow Cooker
   A stovetop or slow cooker will be your main cooking surface. You can use either, depending on your preference. If you’re cooking it on the stovetop, a medium to large pot will work. For a slow cooker, you’ll need a 4-6 quart capacity.

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft. Stir in the garlic and cook for 1 more minute.

2. Add the shredded chicken, white beans, chicken broth, almond milk, cumin, oregano, chili powder, and corn. Season with salt and pepper.

3. Stir well and bring the chili to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.

4. Stir in the lime juice for a zesty finish. Taste and adjust seasonings if needed.

5. Serve hot, garnished with fresh cilantro, avocado slices, or a sprinkle of cheese if desired.

Why You’ll Love It:

Creamy Without the Guilt: Using almond milk keeps the chili light yet creamy.

High Protein: Chicken and white beans make this a hearty, protein-packed meal perfect for a satisfying dinner.

Comfort Food Made Easy: It’s quick, flavorful, and comes together with minimal effort—ideal for busy evenings.

Related >>>>> Ground Beef Mongolian Noodles Recipe

Tips and Tricks for Success

Making the perfect Creamy White Chicken Chili requires a few simple tips to ensure the flavors are on point and the texture is just right. Here are some helpful tricks to make your chili even better:

1. Use Skinless, Boneless Chicken Breast or Thighs:
   For tender, juicy chicken, use skinless, boneless chicken breast or thighs. Thighs have a bit more fat and flavor, but breast meat is leaner. Either way, both will give you delicious results. If you prefer to use a rotisserie chicken, that’s a great shortcut too!
2. Sauté the Aromatics First:
   Always sauté your onions, garlic, and peppers before adding the other ingredients. This step helps release their flavors and creates a rich, aromatic base for the chili. Don’t skip it, as it’s a key to building depth in the dish.
3. Add a Little Cream Cheese for Extra Creaminess:
   While heavy cream works great in this recipe, a block of cream cheese will take the creaminess to the next level. It adds a smooth, velvety texture that perfectly complements the chicken and beans.
4. Season in Layers:
   Don’t just dump all the seasoning at once. Season your chili in stages: a little salt and pepper when you sauté the aromatics, then taste and adjust as the chili simmers. This layering technique ensures the flavors are balanced throughout.
5. Use a High-Quality Chicken Broth:
   Since the broth is the base of the chili, using a rich, flavorful chicken broth will make a big difference. Low-sodium broth is a good option, as it allows you to control the seasoning more precisely.
6. Let It Simmer:
   For the best flavor, allow the chili to simmer on low for at least 30 minutes after adding the chicken and beans. This gives the flavors time to meld together. If you have more time, you can let it cook longer to develop a deeper, richer taste.
7. Adjust the Heat:
   If you prefer a milder chili, omit the jalapeños or use less. For a spicier version, add extra jalapeños, or stir in some cayenne pepper or chili powder to taste. Taste as you go to get the heat level just right.
8. Top with Fresh Garnishes:
   For extra flavor and texture, top your chili with freshly chopped cilantro, a dollop of sour cream, shredded cheese, and a squeeze of lime juice. These additions bring freshness and brightness to balance the richness of the creamy broth.

By following these tips, you’ll be able to make a Creamy White Chicken Chili that’s full of flavor, creamy, and absolutely comforting every time!

Related >>>>> Cajun Shrimp Recipe

Ingredient Substitutions and Variations

This Creamy White Chicken Chili recipe is incredibly versatile, and you can easily customize it to fit your dietary preferences or what you have on hand. Here are some substitutions and variations to consider:

1. Chicken:
   • Substitute with turkey: Ground turkey or turkey breast works wonderfully in place of chicken for a leaner option.
   • Use rotisserie chicken: If you’re short on time, shredded rotisserie chicken can save you the trouble of cooking the chicken from scratch.
   • Go vegetarian: For a vegetarian version, swap the chicken with hearty vegetables like zucchini, sweet potatoes, or cauliflower. You could also use plant-based protein like tofu or tempeh for added texture.
2. Beans:
   • Swap white beans: While this recipe calls for white beans (such as cannellini or Great Northern beans), you can substitute with other beans like navy beans, chickpeas, or even pinto beans for a different flavor profile.
   • Add extra beans: For a heartier chili, you can add more beans or even a mix of beans, like black beans or kidney beans, depending on your preference.
3. Broth:
   • Vegetable broth: If you’re looking for a lighter or vegetarian version, swap chicken broth with vegetable broth for a more plant-based option.
   • Coconut milk: For a creamy twist, substitute half of the heavy cream with coconut milk, which will also add a subtle sweetness and richness.
4. Cheese:
   • Dairy-free option: Use dairy-free cheese or omit it entirely for a vegan version. A squeeze of lime or a sprinkle of nutritional yeast can help enhance the flavor.
   • Different cheese: If you prefer a tangy bite, try using a sharp cheddar or pepper jack cheese instead of Monterey Jack.
5. Spices and Heat:
   • Adjust the heat: For a milder chili, reduce the amount of jalapeños or omit them altogether. For extra heat, add cayenne pepper, chili powder, or hot sauce to taste.
   • Try new spices: For a more unique twist, experiment with spices like cumin, paprika, or smoked paprika. These can give your chili a deeper, smokier flavor.
6. Creaminess:
   • Greek yogurt: Swap sour cream for Greek yogurt to keep the creamy texture while adding a tangy flavor.
   • Cream cheese: For a richer, smoother chili, add a block of cream cheese along with the heavy cream. This will give the chili an extra creamy texture.
7. Vegetables:
   • Add more veggies: If you want to boost the veggie content, consider adding diced carrots, bell peppers, corn, or spinach. These veggies will add more color, texture, and nutrients to the chili.
   • Frozen vegetables: If fresh vegetables aren’t available, frozen options like corn or peas work just as well in the chili.
8. Toppings:
   • Make it spicy: Top your chili with diced jalapeños, hot sauce, or a drizzle of sriracha for an extra kick.
   • Use avocado: For added creaminess and freshness, top with sliced avocado or guacamole.
   • Herbs: Fresh cilantro, green onions, or a sprinkle of parsley will enhance the flavor and add a fresh touch.

These ingredient substitutions and variations make it easy to adapt the Creamy White Chicken Chili to suit your taste, dietary needs, and whatever you have in your pantry! Enjoy experimenting with different combinations to make it your own.

Serving Suggestions

This Creamy White Chicken Chili is a hearty and satisfying meal on its own, but it can also be paired with a variety of sides and toppings to create a complete, flavorful spread. Here are some great serving ideas:

1. Serve with Crusty Bread
   A warm, crusty loaf of bread, like a baguette or sourdough, is perfect for dipping into the creamy chili. The bread soaks up the rich broth and adds a comforting texture to the meal.
2. Pair with Rice or Quinoa
   For a filling, well-rounded dish, serve the chili over a bed of fluffy white rice, brown rice, or quinoa. These grains absorb the flavors of the chili and make it even more satisfying.
3. Toppings for Extra Flavor
   Add some extra flair to your chili by topping it with shredded cheese, sour cream, fresh cilantro, or chopped green onions. A squeeze of lime juice can add a burst of freshness and balance the creaminess of the chili.
4. Serve in a Tortilla Bowl
   For a fun, festive twist, serve your chili in edible tortilla bowls. The crispy shell adds crunch and flavor, making it a fun way to enjoy the dish.
5. Pair with a Fresh Salad
   A light, fresh salad is a great contrast to the rich and creamy chili. Consider a simple side salad with mixed greens, cherry tomatoes, avocado, and a tangy vinaigrette to add some freshness to your meal.
6. Offer Chips for Crunch
   For a crunchy element, serve your chili with tortilla chips or pita chips on the side. They can be used for dipping, adding a satisfying crunch to each bite.
7. Add a Side of Roasted Vegetables
   Roasted vegetables like sweet potatoes, carrots, or Brussels sprouts pair beautifully with the creamy chili. Their natural sweetness and caramelized edges complement the savory flavors of the chili.
8. Serve with a Light Beer or Iced Tea
   Pair your chili with a refreshing beverage like a light lager, a cold iced tea, or sparkling water with lemon. The drink will cleanse your palate between bites and keep the meal feeling light and refreshing.

Storage and Reheating Instructions

Storage:
To store your leftover Creamy White Chicken Chili, let it cool to room temperature before transferring it to an airtight container. This will help prevent condensation from forming inside the container, keeping the chili fresh. The chili can be stored in the refrigerator for up to 3-4 days.

For longer storage, you can freeze the chili. Transfer the cooled chili into a freezer-safe container or a resealable freezer bag, ensuring that you remove as much air as possible to prevent freezer burn. The chili can be frozen for up to 3 months. Be sure to label the container with the date so you can keep track of how long it’s been stored.

Reheating Instructions:

1. Stovetop Method:
   • Place the chili in a pot over medium heat.
   • Stir occasionally and heat until warmed through, about 5-10 minutes, depending on the quantity.
   • If the chili has thickened in the fridge or freezer, add a splash of chicken broth or water to reach your desired consistency while reheating.
2. Microwave Method:
   • Transfer individual portions of the chili into microwave-safe bowls.
   • Cover the bowl with a microwave-safe lid or paper towel to prevent splattering.
   • Microwave on high for 1-2 minutes, then stir and heat in additional 30-second intervals until heated through.
   • Add a little chicken broth or water to loosen the chili if it’s too thick after microwaving.

Thawing Frozen Chili:
If you freeze your chili, you can thaw it in the refrigerator overnight or use the stovetop method to thaw it directly. Place the frozen chili in a pot over low heat and gradually stir as it thaws and heats up, adding liquid if necessary.

By following these storage and reheating tips, you can keep your Creamy White Chicken Chili fresh and delicious for several days or weeks, making it the perfect meal for leftovers or meal prep.

Frequently Asked Questions (FAQ)

1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken in this recipe. However, it’s best to thaw it before cooking to ensure even cooking and a tender texture. If you’re in a pinch, you can cook the frozen chicken directly, but you may need to increase the cooking time.

2. Can I make this recipe in a slow cooker or Instant Pot?
Yes! To make this recipe in a slow cooker, sauté the onions, garlic, and peppers first, then add them to the slow cooker along with the chicken, broth, and spices. Cook on low for 4-6 hours or high for 2-3 hours, then shred the chicken and add the cream and beans. Let it cook for an additional 30 minutes.
In an Instant Pot, use the sauté function to cook the onions and garlic, then add the chicken, broth, and spices. Cook on high pressure for 15 minutes, then quickly release the pressure, shred the chicken, and stir in the cream and beans.

3. Can I make this chili ahead of time?
Absolutely! This chili is even better when made ahead of time. The flavors have time to meld together, making it a great option for meal prep or dinner parties. Store it in the refrigerator for up to 3-4 days, or freeze it for longer storage.

4. How can I thicken the chili?
If you prefer a thicker chili, there are a few methods you can try:

• Let it simmer uncovered for a little longer to reduce the liquid and thicken it naturally.
• Mash some of the beans with a fork or potato masher to create a thicker texture.
• Add a slurry of cornstarch and water or flour and water, then cook for a few more minutes until it thickens.

5. Can I use other types of beans?
Yes! While white beans like cannellini or Great Northern beans are traditionally used, you can also swap them for other beans like navy beans or even black beans, depending on your preference. Just make sure to adjust the flavor balance as needed.

6. Can I make this recipe without cream or dairy?
Yes, you can make a dairy-free version of this chili! Simply omit the heavy cream and use coconut milk, oat milk, or any non-dairy cream alternative. You can also use a dairy-free sour cream substitute if you like a creamy topping.

7. Can I add more heat to the chili?
Absolutely! If you prefer a spicier chili, you can add more jalapeños, cayenne pepper, or chili powder to taste. You could also stir in a little hot sauce or chopped fresh chilies for an extra kick.

8. What can I serve with this chili?
This Creamy White Chicken Chili is delicious on its own, but you can serve it with crusty bread, rice, quinoa, or tortilla chips. You can also top it with sour cream, shredded cheese, cilantro, and a squeeze of lime for extra flavor and texture.

9. Can I freeze the leftovers?
Yes! This chili freezes beautifully. Allow it to cool completely, then transfer it to a freezer-safe container or bag. It will be kept in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat it on the stovetop or in the microwave.

10. Can I make this chili vegetarian or vegan?
Yes! To make a vegetarian or vegan version of this chili, simply replace the chicken with tofu, tempeh, or extra vegetables (like sweet potatoes or cauliflower). Use vegetable broth instead of chicken broth and swap the heavy cream for coconut milk or another non-dairy alternative.

By addressing these common questions, we hope to help you make the most of your Creamy White Chicken Chili experience, whether you’re preparing it for the first time or making it again for leftovers!

We’d love to hear from you!

Have you tried making this Creamy White Chicken Chili? Share your version of the dish with us—did you make any tasty substitutions or add your twist? Feel free to drop a comment below with your thoughts, questions, or feedback.

If you’re inspired to try the recipe, don’t forget to tag us on social media (@tasiahub) and use our hashtag(#tasiahub) so we can see how your chili turned out! Whether you’re a seasoned chef or a first-time cook, we’d love to hear how this dish worked for you.

Have any questions? Let us know! We’re always happy to help with tips, ingredient swaps, or advice to make your cooking experience even better.

We can’t wait to see how you make this chili your own!