The Best Creamy White Chicken Chili Recipe

There’s something magical about a bowl of warm, creamy white chicken chili when the air gets crisp, and fall settles in. This recipe is one of my absolute favorites, combining tender shredded rotisserie chicken with beans, green chiles, and a luscious creamy base. It’s the perfect balance of spice and comfort—like a cozy blanket for your taste buds! I originally stumbled upon it after trying to replicate a restaurant version I had years ago, and over time, I’ve tweaked it to perfection. Trust me, once you try this, it might just become your go-to for chilly nights.

this RECIPE

🍲 Why this creamy white chicken chili hits the spot

This recipe brings together rich flavors in the creamiest way possible. What makes this chili stand out is its incredible texture—unlike traditional chili, this one skips the tomatoes and goes all in with a creamy, almost velvety broth that wraps around the shredded chicken and beans. The mix of spices gives it just enough kick without being too overpowering. And the best part? You can have it ready in about 45 minutes, using a rotisserie chicken to save time without skimping on flavor.

A bowl of warmth with a personal twist

I remember the first time I made this recipe—it was one of those impromptu dinners where I had no idea what I wanted but knew I needed something comforting. I had a leftover rotisserie chicken and some random pantry ingredients, so I threw everything together and hoped for the best. When I tasted that first spoonful, I was hooked. The creaminess, the hint of heat from the green chiles and cayenne pepper, and the hearty beans—it was everything I didn’t know I needed. Now, every fall, this white chicken chili makes regular appearances in my kitchen, often served with a spread of fun toppings (because who doesn’t love a good topping bar?!).

Where does white chicken chili come from?

While traditional chili usually involves tomatoes, beef, and kidney beans, white chicken chili is a delicious variation that has taken on a life of its own. It’s thought to have originated in the Southwestern United States, where the influence of Mexican flavors plays a big role. Instead of a tomato-based broth, it typically uses chicken broth and cream, with the heat coming from green chiles instead of chili powder. The result is something milder yet flavorful, creamy without being heavy—ideal for when you want something just a little different from your usual chili night.

Let’s talk ingredients: the stars of the show

• Rotisserie chicken: This is the key to keeping things simple. Shredded rotisserie chicken is tender, flavorful, and saves you tons of time. If you’re in a pinch and don’t have one on hand, leftover grilled chicken works, too. Or, if you prefer to cook your own chicken, poaching a few chicken breasts is an easy alternative.
• Great Northern beans: These mild, creamy beans are perfect for soaking up all the flavors of the broth. Cannellini beans are a good substitute if you don’t have Great Northern on hand—they have a similar texture and taste.
• Green chiles: These add a gentle heat without overpowering the dish. I use canned green chiles for convenience, but fresh roasted chiles work wonderfully if you have them available. If you prefer a spicier kick, try using diced jalapeños instead.
• Sour cream and heavy cream: These are the magic ingredients that turn this chili into something incredibly creamy. Sour cream adds a slight tang, while heavy cream gives it that rich, smooth finish. If you want to lighten things up, you could use Greek yogurt and half-and-half, but I highly recommend going full creamy if you’re able!
• Spices: Cumin, oregano, and cayenne pepper give the chili warmth and depth. The cayenne adds a little heat, but if you’re heat-averse, feel free to leave it out or reduce the amount.

Kitchen gear: What you need (and what you can skip)

For this recipe, you don’t need much in terms of fancy kitchen gadgets—just the basics will do!

• A large saucepan or Dutch oven: A good, heavy-bottomed pan will help distribute the heat evenly as the chili simmers. I love using my Dutch oven because it keeps the heat well, but any large pot will work.
• Wooden spoon or spatula: For stirring everything together, you’ll want something sturdy.
• Measuring spoons: While eyeballing spices is fine in a pinch, I’ve learned from experience that measuring out your seasonings helps maintain a consistent flavor profile every time.

That’s really it! No fancy tools needed here—just a pan and some love.

Step-by-step: My foolproof method for the best white chicken chili

1. Start with sautéing the onions. Heat up that tablespoon of olive oil in your saucepan, toss in the chopped onion, and sprinkle with garlic powder. Sauté until the onions turn translucent, about 5 minutes. The trick here is to cook the onions slowly to release their natural sweetness—rushing this step can lead to burned onions, which definitely doesn’t taste as good (I’ve learned the hard way).
2. Add the chicken, beans, broth, and chiles. Once your onions are soft and fragrant, it’s time to bring everything together. Stir in the shredded rotisserie chicken, drained and rinsed Great Northern beans, chicken broth, and green chiles. Don’t forget to add your spices—salt, oregano, cumin, pepper, and cayenne. Bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered for about 30 minutes. This lets all those flavors mingle beautifully.
3. Stir in the creaminess. After simmering, remove the pot from heat and stir in the sour cream and heavy cream. This is where the chili transforms into something rich and indulgent. Pro tip: Be sure to stir continuously as you add the cream to avoid curdling. If you want it even creamier, you can mash some of the beans with the back of a spoon for a thicker texture.
4. Top it off! Now comes the fun part—toppings! Some shredded cheese, tortilla chips for crunch, green onions for a pop of color, and maybe even some sliced jalapeños or a squeeze of lime juice. Honestly, the toppings are half the fun of this dish, so go wild.

Variations: Make it your own

• Gluten-free: This recipe is naturally gluten-free as written, but always double-check your chicken broth to ensure it doesn’t contain any hidden gluten ingredients.
• Low-carb/Keto: Swap out the beans for extra chicken or even diced zucchini to keep things low-carb.
• Vegan twist: Swap the chicken for a plant-based protein like jackfruit or tofu, use vegetable broth, and opt for coconut cream in place of the sour cream and heavy cream. It won’t taste exactly the same, but the creaminess and flavor will still be there.
• Extra spicy: If you’re a fan of heat, try adding a chopped jalapeño along with the green chiles, or sprinkle in some extra cayenne pepper. You can also serve with hot sauce on the side so guests can control the spice level.

Presentation and serving ideas

When it comes to serving, I like to pour this chili into a large bowl and add a generous handful of tortilla chips on the side. If you’re serving for a crowd, set up a toppings bar with shredded cheese, sour cream, chopped cilantro, and lime wedges so everyone can customize their bowl. A sprinkle of fresh cilantro or green onions adds a nice touch of color, too!

Drink pairings

For drink pairings, a cold beer is my go-to. Something light and refreshing like a Mexican lager pairs wonderfully with the spice and richness of the chili. If beer isn’t your thing, a crisp white wine like a Sauvignon Blanc would be equally delightful. For a non-alcoholic option, iced tea or sparkling water with a wedge of lime complements the chili perfectly without overpowering it.

Storage and reheating tips

If you have leftovers (which, in my house, doesn’t happen often), this white chicken chili stores beautifully. Keep it in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. If it gets too thick, just add a splash of chicken broth to loosen it up. I wouldn’t recommend freezing this one because the cream tends to separate, but you could freeze it before adding the sour cream and heavy cream, then stir those in when reheating.

Scaling the recipe for a crowd

If you’re feeding a larger group, this recipe doubles easily—just make sure you have a pot big enough to hold everything. When scaling up, I’ve found that you might need a bit more seasoning, so taste as you go and adjust the salt, cumin, and cayenne to suit your preferences.

Troubleshooting common issues

• Too thick? Add a little more chicken broth or even water to thin it out.
• Too spicy? Stir in extra sour cream or serve with additional tortilla chips to balance the heat.
• Curdled cream? This happens if the sour cream is added while the soup is still too hot. To avoid this, remove the pot from heat and stir continuously as you add the cream.

Ready to dig in?

I hope this creamy white chicken chili brings as much warmth and joy to your table as it does to mine. It’s a comforting, easy meal that’s perfect for chilly nights or anytime you’re craving something cozy. Don’t be afraid to experiment with toppings or spice levels to make it your own—you really can’t go wrong here. Enjoy!

FAQ

1. Can I make this in a slow cooker?
Absolutely! Just toss everything (except the sour cream and heavy cream) into the slow cooker and cook on low for 4-6 hours. Stir in the creams at the end.

2. Can I use fresh chicken instead of rotisserie?
Yes! You can poach or bake chicken breasts and then shred them. Rotisserie just saves time and adds extra flavor.

3. Can I make this ahead of time?
Yes, this chili actually tastes better the next day as the flavors meld together. Just reheat gently on the stove.

4. Can I freeze the chili?
You can freeze it before adding the sour cream and heavy cream. Add those when reheating for the best texture.

5. What beans can I use instead of Great Northern beans?
Cannellini beans or even navy beans would work well in this recipe!

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