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Creamy White Chicken Chili

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  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 5 servings
  • Category: Soup, Comfort Food
  • Method: Stovetop, Slow Cooker, Instant Pot
  • Cuisine: American
  • Diet: Gluten Free

Description

Creamy White Chicken Chili is a rich and hearty soup made with tender chicken, creamy beans, and a flavorful broth. This cozy dish, customizable with spice levels and ingredients, can be prepared on the stovetop, slow cooker, or Instant Pot. It’s a quick, healthy, and comforting meal perfect for any night!


Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 (4 oz) cans green chiles
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • Juice of 1 lime
  • 2 cans (15 oz) white beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups cooked chicken (rotisserie or leftover)
  • 1/2 cup sour cream (or Greek yogurt)
  • Salt and pepper to taste

Instructions

  • Cook the Onion and Garlic: Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until softened. Add garlic and cook for another 30 seconds.
  • Add Broth and Spices: Pour in chicken broth, green chiles, cumin, paprika, cayenne, oregano, and lime juice. Season with salt and pepper to taste.
  • Add Beans, Corn, and Chicken: Stir in the white beans, corn, and cooked chicken. Bring the soup to a simmer and cook for 15-30 minutes, stirring occasionally.
  • Thicken the Soup: For a thicker consistency, take a ladleful of soup, blend it until smooth, and return it to the pot.
  • Finish with Sour Cream: Remove from heat and stir in the sour cream (or Greek yogurt). Adjust seasoning as needed.
  • Serve: Ladle the chili into bowls and top with desired garnishes, such as cilantro, cheese, and tortilla chips.

Notes

  • Spicy Option: Add more cayenne or jalapeños for an extra kick.
  • Vegetarian Option: Skip the chicken and use vegetable broth instead.
  • Freezing Tip: Freeze the soup (without sour cream) for up to 3 months. Thaw, reheat, and stir in sour cream when ready to serve.