Creamy White Chicken Chili is a cozy, flavor-packed twist on traditional chili—rich, hearty, and full of Southwest flair. Instead of the usual tomato base, this version features tender chicken simmered with white beans, green chiles, and warm spices in a velvety broth made creamy with sour cream and heavy whipping cream. It’s the kind of dish that warms you from the inside out, perfect for chilly nights, game-day gatherings, or when you want something comforting but a little different. My, I know you love indulgent, crowd-pleasing meals—this one’s a spoonful of comfort with a kick of flavor and a creamy finish that makes it unforgettable.
Ingredients:
🍗 For the Chili Base:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
- 1 medium onion, chopped
- 1½ teaspoons garlic powder
🥣 For the Broth & Beans:
- 2 cans (15.5 oz each) great northern beans, rinsed and drained
- 1 can (14.5 oz) chicken broth
- 2 cans (4 oz each) chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
🥛 For the Creamy Finish:
- 1 cup sour cream
- ½ cup heavy whipping cream
🧀 Optional Toppings:
- Shredded cheddar or pepper jack cheese
- Tortilla chips
- Sliced jalapeños
- Fresh cilantro
- Avocado slices
Instructions:
- Sauté the Chicken & Aromatics:
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the cubed chicken, chopped onion, and garlic powder. Sauté for 8–10 minutes until the chicken is cooked through and the onions are soft and fragrant. Stir occasionally to prevent sticking. - Build the Chili Base:
Add the beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne (if using). Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes. This allows the flavors to meld and the broth to reduce slightly for a richer taste. - Make It Creamy:
Remove the pot from heat. Stir in the sour cream and heavy whipping cream until fully incorporated. The chili will take on a luscious, creamy texture with a subtle tang from the sour cream. Be sure to add these ingredients off the heat to prevent curdling. - Taste & Adjust:
Taste the chili and adjust seasoning if needed—add more salt, pepper, or cayenne depending on your preference. If you want a thicker consistency, mash a portion of the beans before adding them to the pot or stir in a tablespoon of cream cheese. - Serve & Garnish:
Ladle the chili into bowls and top with your favorite garnishes—shredded cheese, tortilla chips, jalapeños, cilantro, or avocado. Serve hot with cornbread, crusty bread, or a crisp salad for a complete meal.
Tips & Variations:
- 🧄 Fresh Garlic Option: Use 2 cloves of minced garlic instead of garlic powder for a deeper flavor.
- 🧊 Make-Ahead Friendly: This chili tastes even better the next day. Store in an airtight container in the fridge for up to 4 days.
- 🥣 Freezer Tip: Freeze in individual portions for up to 3 months. Thaw overnight and reheat gently on the stove.
- 🥬 Veggie Boost: Add corn, spinach, or diced bell peppers for extra color and nutrition.
- 🧁 Slow Cooker Version: Combine all ingredients except sour cream and cream in a slow cooker. Cook on low for 6–8 hours. Stir in the creamy ingredients just before serving.
This chili is a celebration of comfort and flavor—perfect for someone like you, My, who knows how to turn everyday ingredients into something truly special. Want to pair it with a tropical fruit salad or explore a sugar-free cornbread next? I’ve got ideas that’ll keep your table warm and inspired!