This creamy white chicken chili is so delicious and super easy to make. You can prepare this comfort food in about half an hour, making it perfect for a weeknight dinner.
Chicken Chili with White Beans
Although we enjoy traditional chili con carne, this white chicken chili is just as good. It has the perfect amount of spiciness to make our taste buds very happy.
And the lighter broth is a unique twist on an old favorite. But don’t let the creamy color fool you because the flavor is just as powerful.
I love the fact that you can come home and prepare such a delicious meal in such a short amount of time.
This time, I used cannellini (white kidney) beans. But northern beans are just as good.
In fact, you can even use white lima beans. As long as the beans are white and tender, they’ll be great.
I’ve also added sautéed onions to this chili, but it takes an extra 10 minutes. And honestly, the chili is so good without them.
However, if you really want onions in your chili, you can sauté them in oil or butter until they’re translucent.
Creamy White Chicken Chili Ingredients
Of course, you’ll need chicken. If I have rotisserie chicken, I use that.
But since I didn’t, I used some of the canned chicken in my pantry. If you drain 2 standard size cans of it, you’ll wind up with 2 cups
You’ll also need chicken broth, white beans, chopped chili peppers, ground cumin, pepper jack cheese, and sour cream.
I didn’t add any salt and pepper, but you can if you want. Before you do, taste it to see if it needs it since some of the ingredients are already salty.
I chop some cilantro and sprinkle it on top for garnish and a little extra flavor. If you’re serving guests, you might want to find out if they like cilantro before adding it.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Creamy White Chicken Chili
First, put the chicken in a large saucepan or soup pot. If the chicken isn’t already shredded, do it now.
Since I chose canned chunk chicken, I used my ground beef chopper to shred it. This great cooking utensil makes the job so much easier.
Secondly, add the chicken broth, beans, chopped chili peppers, and cumin.
Stir it and bring it to a boil on medium heat.
Allow it to boil for a couple of minutes. Once it comes to a full rolling boil, turn down the heat to low and simmer it for about 15 minutes.
Then, add the cheese, dropping small amounts of it into the pot at a time.
Stir as you go to prevent it from clumping. This will only take about a minute or two.
Next, remove the pot from the heat. Add the sour cream and stir it into the soup.
The broth will turn super creamy and beautiful, and you’ll want to dig in.
But you really need to wait until you sit down with the rest of the people you’re eating with.
So try to resist the urge to start eating now. Yeah, I know it’s tempting, but you’re strong.
After the sour cream is mixed in with the rest of the ingredients, ladle it into bowls. If you like cilantro chop up a bunch and sprinkle it over the chili.
Serve the chili with your favorite bread, crackers, or tortilla chips. Most of the time we like tortilla chips, so that’s what we did this time.
I didn’t add any onions or garlic, but you can add either or both if you want. Just remember that it takes extra time because you’ll need to sauté the onions first.
If you like bread with your chili or whatever you’re having for dinner, you’ll enjoy this delicious cloud bread.
My friend Julie makes some tasty desserts, and she posts recipes of them on her Back to My Southern Roots blog. One I really enjoy is this peach cobbler that is just like the one my grandmother used to make.
- 2 cans of cooked chicken (or shredded rotisserie chicken), drained
- 3 cups of chicken broth
- 2 cans of white beans (cannellini or northern), drained
- One 4-ounce can of chopped green chili peppers
- 1-1/2 teaspoons of ground cumin
- 1 cup of shredded pepper jack cheese
- 1/2 to 3/4 cup of sour cream
- Salt and pepper to taste
- Cilantro (optional)
- In a large saucepan, combine the chicken, chicken broth, beans, chili peppers, and cumin. Bring to a boil on medium-high heat, stirring frequently.
- Once it starts to boil, turn the heat down to low and simmer for about 15 minutes.
- Add the cheese, a small amount at a time, stirring as you add it.
- Remove from the heat and stir in the sour cream.
- Serve with corn chips, crackers, or your favorite bread.
Garnish with chopped cilantro.
If you have more time, you can sauté diced onions and put them in the chili. However, if you’re in a hurry, remember that doing this adds another 10 minutes.
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Amount Per Serving Calories 457Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 84mgSodium 999mgCarbohydrates 38gFiber 9gSugar 4gProtein 33g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.