A warm, comforting bowl of creamy white chicken chili hits the spot on chilly nights and busy weeknights alike. This version blends tender shredded chicken, white beans, sweet corn, and a tangy green enchilada sauce into a silky, savory broth. The aroma of sautéed onion, garlic, and cumin fills the kitchen as it simmers, and the first spoon reveals a smooth, mildly spicy flavor with a rich, creamy finish. If you enjoy creative chili twists, try pairing it with a tangy cheddar variation like this White Cheddar Apple Chicken Chili for a different take on comforting chicken chili.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~400 kcal
- Protein: ~29 g
- Carbohydrates: ~26 g
- Fat: ~18 g
- Fiber: ~5 g
- Sugar: ~4 g
- Sodium: ~600 mg
Why Make This Creamy White Chicken Chili
This chili is fast, comforting, and full of flavor. It comes together in under an hour using simple pantry staples. The enchilada sauce adds a bright, tangy heat while the heavy cream smooths and rounds the flavors for a silky mouthfeel. The texture is hearty from the shredded chicken and beans, with pops of sweet corn. It’s a great weeknight meal, a crowd-pleasing potluck dish, or a leftover-friendly lunch.
How to Make Creamy White Chicken Chili
You’ll build layers of flavor by sautéing aromatics, simmering the beans and chicken in green sauce, then finishing with cream for a rich texture. Use cooked shredded chicken (rotisserie or leftover) to speed the process. Taste as you go and adjust salt and pepper at the end.
Ingredients:
1 lb chicken breast, cooked and shredded
1 can (15 oz) white beans, drained and rinsed
1 can (10 oz) green chili enchilada sauce
1 cup chicken broth
1 cup heavy cream
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
2 cups corn (fresh or frozen)
Chopped cilantro for garnish
Directions:
Step 1: Preparation
Heat a large pot over medium heat. Dice the onion and mince the garlic. Have your cooked, shredded chicken ready and drain and rinse the canned white beans.
Step 2: Sautéing Aromatics
Add a little oil to the hot pot and sauté the diced onion and minced garlic until the onion is soft and translucent, about 4–5 minutes. You should smell a sweet, savory aroma—this builds the base flavor.
Step 3: Mixing Main Ingredients
Stir in the shredded chicken, white beans, green enchilada sauce, chicken broth, corn, cumin, oregano, and salt and pepper. Mix well so the spices and sauce coat the ingredients.
Step 4: Simmering
Bring the mixture to a gentle simmer. Reduce heat and let it simmer uncovered for 20 minutes. This melds flavors and thickens the broth slightly. Stir occasionally to prevent sticking.
Step 5: Finishing with Cream
Lower the heat and stir in the heavy cream. Cook for an additional 5 minutes until heated through and slightly thickened. Taste and adjust seasoning.
Step 6: Garnishing and Serving
Ladle the chili into bowls and garnish with chopped cilantro. Add optional toppings like shredded cheese, a squeeze of lime, or crushed tortilla chips for crunch.
How to Serve Creamy White Chicken Chili
Serve hot in bowls with your favorite toppings: shredded Monterey Jack or cheddar, sliced avocado, lime wedges, chopped cilantro, or a dollop of sour cream. For a heartier meal, serve with warm cornbread, tortilla chips, or over steamed rice. It’s also delicious as a topping for baked potatoes or in soft tacos.
How to Store Creamy White Chicken Chili
- Refrigerator: Cool to room temperature, store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, stirring to keep the cream from separating. Add a splash of broth if needed to loosen.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat slowly and stir in a little cream or broth if texture looks separated after freezing.
Expert Tips for Perfect Creamy White Chicken Chili
- Use cooked chicken: Rotisserie chicken saves time and adds flavor. Poach breasts in seasoned water if you prefer.
- Control creaminess: For a lighter version, substitute half-and-half or whole milk mixed with a tablespoon of flour to thicken. For extra richness, keep the full cup of heavy cream.
- Rinse beans: Rinsing canned beans reduces sodium and improves texture.
- Adjust spice: If you like more heat, add chopped green chilies or a pinch of cayenne. For milder flavor, use a mild enchilada sauce and reduce added salt.
- Avoid curdling: Add heavy cream at the end over low heat and don’t boil after adding cream to keep it smooth.
- Thickening: If the chili is too thin, simmer uncovered a few extra minutes, or mash some beans against the pot side to thicken naturally.
Delicious Variations
- Slow Cooker: Combine all ingredients except heavy cream; cook on low 4–6 hours, stir in cream before serving.
- Green Chili & Cheese: Stir in shredded pepper jack or white cheddar just before serving for a cheesy finish.
- Veggie Boost: Add diced bell peppers or zucchini with the onion for more texture and color.
- White Bean Swap: Use cannellini, navy, or great northern beans—each gives a slightly different creaminess.
- Southwest Twist: Add black beans and a tablespoon of taco seasoning for a bolder, deeper flavor.
Frequently Asked Questions
Q: Can I use frozen cooked chicken or rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time. If using frozen cooked chicken, thaw before adding so it heats evenly.
Q: Can I make this dairy-free or lighter?
A: For dairy-free, use full-fat coconut milk or a dairy-free cream alternative and reduce acidity if needed. For lighter, use half-and-half or evaporated milk mixed with a little cornstarch to thicken.
Q: Will the cream separate if I reheat leftovers?
A: It can if reheated too quickly. Reheat over low heat and stir frequently. Add a splash of broth or milk if the texture looks separated.
Q: How can I reduce the sodium?
A: Use low-sodium chicken broth and low-sodium canned beans or rinse regular canned beans well. Choose a low-sodium enchilada sauce or reduce the amount and add fresh green chiles for flavor.
Q: Can I freeze this chili?
A: Yes. Freeze cooled chili in airtight containers up to 3 months. Thaw overnight in the fridge and reheat slowly. If texture is slightly grainy after freezing, stir in a little fresh cream or broth while reheating.
Q: Is this recipe suitable for meal prep?
A: Absolutely. It reheats well and freezes nicely. Portion into containers for 3–4 lunches or dinners.
Conclusion
This creamy white chicken chili is a simple, cozy meal that balances tangy green sauce, tender chicken, and creamy texture—perfect for weeknights or casual gatherings. If you want a slow-cooker approach or inspiration from a contest-winning recipe, check this slow-cooker adaptation for helpful tips and variations: Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef. Give this recipe a try tonight — it’s forgiving, flavorful, and sure to become a favorite.
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Creamy White Chicken Chili
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm, comforting bowl of creamy white chicken chili with tender shredded chicken, white beans, sweet corn, and a tangy green enchilada sauce.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) green chili enchilada sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 cups corn (fresh or frozen)
- Chopped cilantro for garnish
Instructions
- Heat a large pot over medium heat. Dice the onion and mince the garlic. Prepare shredded chicken and drain and rinse white beans.
- Add a little oil to the hot pot and sauté the diced onion and minced garlic until soft, about 4–5 minutes.
- Stir in the shredded chicken, white beans, green enchilada sauce, chicken broth, corn, cumin, oregano, and salt and pepper. Mix well.
- Bring the mixture to a simmer and let it cook uncovered for 20 minutes.
- Lower the heat and stir in the heavy cream, cooking for an additional 5 minutes. Adjust seasoning as needed.
- Ladle the chili into bowls and garnish with chopped cilantro.
Notes
For a heartier meal, serve with warm cornbread or tortilla chips. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 75mg
