Homemade Creamy White Chili
This post may contain affiliate links. Read our disclosure policy.
I had a recipe that I was planning on making this week for white chicken chili. Then I stopped by Melanie’s blog, Mel’s Kitchen Cafe. Melanie has never led me astray. I have always been pleased with any recipe that I have tried from her. Melanie had a post on there for Homemade Creamy White Chili. Melanie is a huge fan of white chili and has made several different variations. However this is what she said about this recipe, “It is no exaggeration to say that this recipe makes it to the very top of that list.” So I decided to scrap the other recipe for now and give Melanie’s recipe a try.
My husband was turning his nose up at the dish when I placed it in front of him. He’s a very picky eater. After he took a taste of the chili, he said he was presently surprised at how good it was. Unfortunately, I couldn’t get my 8 year old son to eat it. He’s a clone of my husband. Oh well, maybe next time he might give it a try. The rest of us absolutely loved it. This was great served along side a piece of cornbread. Tomorrow, I’ll share with you my secret for making honey butter to top you cornbread. Thanks again Melanie for another winning recipe.
Ingredients for Creamy White Chicken Chili
- BONELESS SKINLESS CHICKEN BREAST
- ONION
- GARLIC POWDER
- OLIVE OIL
- GREAT NOTHERN BEANS
- CHICKEN BROTH
- GREEN CHILES
- SALT
- CUMIN
- OREGANO
- PEPPER
- CAYENNE PEPPER
- SOUR CREAM
- WHIPPING CREAM
Instructions for Homemade Creamy White Chicken Chili Recipe
Start by heating a drizzle of oil in a large saucepan over medium heat. Add diced chicken, chopped onion, and a sprinkle of garlic powder. Sauté until the chicken is cooked through and no longer pink.
Next, stir in white beans, broth, diced green chilies, and a blend of spices. Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered for about 30 minutes. This allows all the flavors to meld beautifully.
Once the chili is done simmering, remove it from the heat and stir in rich sour cream and some heavy cream for that signature velvety texture. Garnish with fresh cilantro for a burst of freshness. For the ultimate experience, serve this warm, creamy chili with crispy tortilla chips! Makes about five satisfying servings.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Using rotisserie shredded chicken is a great shortcut. Simply add it to the saucepan along with the beans, broth, chilies, and seasonings, skipping the sautéing step.
What type of beans work best?
White beans like Great Northern beans, cannellini beans, or navy beans work well. They add a creamy texture while absorbing the flavors of the chili.
Can I make this chili in a slow cooker?
Yes! To do so, after sauteing the chicken, add all the ingredients except the sour cream and cream to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the sour cream and cream just before serving.
How can I make this spicier?
For extra heat, add chopped jalapeños, cayenne pepper, or a dash of hot sauce. You can also use hot green chilies instead of mild ones.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over medium heat or microwave it in short intervals, stirring occasionally.
How can I thicken the chili?
For a thicker consistency, mash some of the beans before adding the dairy ingredients or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
What toppings go well with this dish?
This chili shines with shredded monterey jack cheese, fresh cilantro, avocado slices, lime wedges, or crispy tortilla strips for added texture and flavor.
FOR MORE RECIPES LIKE THIS, TRY:
- White Bean and Ground Chicken Chili
- Crockpot White Chicken Chili
- Chicken Tortilla Soup
- Instant Pot White Chicken Chili
Creamy White Chili
Real Mom Kitchen
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium onion chopped
- 1 ½ tsp garlic powder
- 1 Tbsp oil I used olive oil
- 31 oz Great Northern Beans, rinsed and drained
- 14 ½ oz can chicken broth
- 8 oz can chopped green chilies (I only use 4 oz and it was perfect for us.)
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp pepper
- ¼ tsp cayenne pepper
- 1 cup sour cream
- ½ cup whipping cream
Instructions
- In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink.
- Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. Melanie said this is especially good served with tortilla chips. Makes about 5 servings.
