35-Minute Irresistible Creamy White Chicken Chili Recipe

Author: Carry

Published: November 11, 2025

There’s something magical about a steaming bowl of creamy white chicken chili on a chilly evening. I remember the first time I made this for my family—the way the rich aroma filled the kitchen, how everyone gathered around the table before I even called them. That’s the power of comfort food, isn’t it? This recipe is my go-to when I need something hearty but quick, creamy but not too heavy. It’s packed with tender chicken, white beans, and just the right touch of green chilies for a little kick. Trust me, one bite and you’ll be hooked.

Why You’ll Love This Creamy White Chicken Chili

Oh, where do I even start? This chili is everything you want in a cozy meal—creamy, comforting, and packed with flavor. Here’s why it’s become a staple in my kitchen:

Creamy dreamy texture: That silky blend of heavy cream, sour cream, and melty cheese? Absolute perfection. It’s rich without being heavy.
Quick & easy: Ready in under 35 minutes—yes, really! Perfect for busy weeknights when you need something satisfying fast.
Hearty & filling: Tender chicken and protein-packed white beans make it a meal all on its own.
Customizable spice: Love heat? Add extra chilies. Prefer mild? Tone it down. It’s all up to you!

Seriously, this chili checks all the boxes. You’ll see!

Ingredients for Creamy White Chicken Chili

Okay, let’s talk ingredients! This creamy white chicken chili comes together with simple, wholesome stuff you probably already have. Here’s what you’ll need:

2 lbs boneless, skinless chicken breasts, cut into bite-sized cubes (trust me, uniform pieces cook evenly)
1 tbsp olive oil (or whatever neutral oil you’ve got)
1 medium onion, diced small (white or yellow both work great here)
3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
1 can (15 oz) white beans, drained and rinsed (I love Great Northern, but cannellini are fab too)
1 can (4 oz) mild green chilies, undrained (this is where the magic starts!)
1 tsp ground cumin (toast it first if you’re feeling fancy)
1 tsp dried oregano (rub it between your fingers to wake up the flavor)
1/2 tsp salt (plus more to taste at the end)
1/2 tsp black pepper (freshly cracked if you can)
2 cups chicken broth (low-sodium lets you control the salt)
1/2 cup heavy cream (the secret to that luscious texture)
1/2 cup sour cream (full-fat for maximum creaminess)
1 cup shredded Monterey Jack cheese (or pepper jack if you want extra kick)

Ingredient Substitutions

No stress if you’re missing something! Here are my favorite swaps:

Short on time? Use 3 cups shredded rotisserie chicken instead of raw—just add it with the beans to warm through.
Out of heavy cream? Half-and-half works, or mix 1/4 cup milk with 1/4 cup sour cream.
No sour cream? Plain Greek yogurt adds similar tang (just stir in at the very end to prevent curdling).
Vegetarian? Swap chicken for extra beans and use veggie broth (though it won’t be quite as creamy).
Spice lovers? Use hot green chilies or add a diced jalapeño with the onions.

See? Flexible and forgiving—just how I like my recipes!

How to Make Creamy White Chicken Chili

Alright, let’s get cooking! This creamy white chicken chili comes together in just a few simple steps—but each one matters for that perfect, velvety result. Here’s how I do it:

Brown that chicken: Heat olive oil in a big pot over medium heat. Add your cubed chicken and let it sizzle untouched for 2-3 minutes until the bottoms turn golden. Stir it around and cook another 2-3 minutes until mostly cooked through (it’ll finish later—don’t overcook it now!).
Sweat the aromatics: Toss in the diced onion and minced garlic. Cook, stirring often, until the onion turns translucent and smells sweet, about 3-4 minutes. (If things stick, splash in a bit of broth to scrape up the tasty bits!)
Spice it up: Stir in the drained white beans, green chilies (juice and all!), cumin, oregano, salt, and pepper. Let the spices toast for 30 seconds—you’ll smell them blooming!
Simmer to meld flavors: Pour in the chicken broth and bring everything to a gentle bubble. Reduce heat to low, cover, and let it simmer for 15 minutes. This is when the magic happens—the flavors get cozy together.
Creamy finale: Turn off the heat! Stir in the heavy cream, sour cream, and shredded cheese until everything melts into silky perfection. (Resist the urge to boil now—we don’t want curdled cream!)
Taste and tweak: Give it a try. Need more salt? A pinch more cumin? Adjust to your heart’s content.

That’s it! Ladle it into bowls while it’s piping hot. The whole house will smell incredible—fair warning!

creamy white chicken chili - detail 1

Pro Tips for Perfect Creamy White Chicken Chili

I’ve made this chili more times than I can count, and here’s what I’ve learned to avoid pitfalls:

Don’t rush the browning: Let that chicken get some color! It adds depth of flavor. But if it starts sticking, lower the heat slightly—burnt bits make the chili bitter.
Low and slow with dairy: Always turn off the heat before adding cream, sour cream, or cheese. Stir gently until melted. If you need to reheat, do it over very low heat.
Chicken texture matters: Cube it evenly so it cooks uniformly. Overcooked chicken turns rubbery—pull it off the heat when just done.
Thickness tweaks: Too thick? Add a splash of broth. Too thin? Simmer uncovered for 5 more minutes or mash some beans against the pot.
Spice wisely: Green chilies vary in heat. Start with half the can if you’re sensitive, then add more to taste.

Follow these, and you’ll have the creamiest, dreamiest chili every single time. Promise!

Serving Suggestions for Creamy White Chicken Chili

Now comes the fun part—dressing up that gorgeous bowl of creamy white chicken chili! I always set out a little topping bar when I serve this—it makes everyone feel like they’re at their favorite cozy restaurant. Here’s what I love to pile on:

Fresh cilantro: A handful of chopped leaves adds bright, herby freshness that cuts through the richness.
Creamy avocado: Sliced or diced—that cool, buttery texture is magic against the warm chili.
Zesty lime wedges: A squeeze of fresh lime juice wakes up all the flavors.
Crispy tortilla strips: Store-bought or homemade—that crunch is irresistible.
Extra cheese: Because can you ever have too much melty Monterey Jack?
Sour cream dollop: Swirled on top for extra creaminess (and pretty presentation).
Diced jalapeños: For my spice-loving friends who want an extra kick.

And let’s talk sides! This chili pairs perfectly with:

Warm cornbread: Sweet, crumbly cornbread is my go-to—perfect for soaking up every last drop. Try this vegan jalapeño cornbread!
Crusty bread: A rustic baguette or garlic toast works wonders too.
Simple green salad: Something light and crisp balances the richness beautifully.
Tortilla chips: For scooping and dipping—so fun!

My favorite way to serve it? Big bowls with all the toppings on the side, cornbread warming in the oven, and plenty of napkins handy. It’s pure comfort food heaven!

Storing and Reheating Creamy White Chicken Chili

Here’s the beautiful thing about this creamy white chicken chili—it actually tastes better the next day as the flavors mingle! But you’ve got to store and reheat it right to keep that dreamy texture. Here’s how I do it:

Fridge Storage (Up to 4 Days)

Let the chili cool completely before storing—I usually leave it uncovered for about 30 minutes, stirring occasionally to release steam. Then transfer it to an airtight container (glass works best for me). Press a piece of plastic wrap directly on the surface before sealing to prevent a “skin” from forming.

Pro tip: The dairy may thicken when chilled. Don’t panic! Just stir in a splash of broth when reheating to bring it back to perfection.

Freezer Storage (Up to 3 Months)

For freezing, I portion it into individual servings in freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the fridge when you’re ready to eat.

Heads up: The texture changes slightly after freezing—the cream base can separate a bit. Just whisk vigorously while reheating, or blend briefly with an immersion blender if needed.

Reheating Like a Pro

The key is gentle reheating to prevent the dairy from curdling:

Stovetop: Warm over low heat, stirring frequently. Add splashes of broth if it’s too thick.
Microwave: Use 50% power in 1-minute intervals, stirring between each. Cover with a damp paper towel to prevent splatters.

Never let it boil! If you see bubbles forming, immediately reduce the heat. That creamy texture we love so much depends on keeping things at a happy medium.

One last tip: If you know you’ll have leftovers, consider setting aside some un-creamed chili before adding the dairy. The base stores beautifully, and you can add fresh cream when reheating for best results!

Nutritional Information for Creamy White Chicken Chili

Let’s talk numbers—because I know some of you are curious! Here’s the nutritional breakdown for one serving (about 1 cup) of this creamy white chicken chili. Keep in mind, these are estimates and can vary based on the exact ingredients and brands you use. But hey, it’s a good ballpark!

Calories: 320
Protein: 28g
Carbohydrates: 18g
Fiber: 4g
Sugar: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 90mg
Sodium: 450mg

A quick note: If you’re watching your sodium or fat intake, you can tweak things a bit. Use low-sodium chicken broth, skip the extra cheese garnish, or reduce the amount of sour cream. And remember, the toppings you add (hello, avocado and tortilla strips!) will change these numbers too.

At the end of the day, this chili is a balanced meal—packed with protein from the chicken and beans, and just enough creaminess to feel indulgent without going overboard. Enjoy every bite without the guilt!

FAQs About Creamy White Chicken Chili

I get asked about this creamy white chicken chili all the time—and trust me, no question is too silly! Here are the answers to the most common things people wonder:

Q1. Can I use canned chicken instead of fresh?
Absolutely! I’ve done this when I’m in a serious hurry. Just drain two (12.5 oz) cans of chicken breast, shred it with a fork, and add it when you’d normally stir in the beans. The texture won’t be quite as nice as fresh, but it’ll still taste delicious!

Q2. How can I make this chili spicier?
Oh, I love this question! Here are my favorite ways to turn up the heat:

Swap mild green chilies for hot ones
Add a diced jalapeño (seeds and all!) with the onions
Use pepper jack cheese instead of Monterey Jack
Stir in 1/4 tsp cayenne pepper with the other spices
Top with sliced fresh jalapeños or a dash of hot sauce

Start small—you can always add more spice later!

Q3. Why did my cream separate? Did I ruin it?
First, don’t panic! This happens when dairy gets too hot too fast. If your chili looks curdled:

Remove it from heat immediately
Whisk vigorously—sometimes that’s enough to bring it back together
For stubborn cases, blend briefly with an immersion blender
Next time, remember to always turn off the heat before adding dairy!

It’ll still taste great, promise—just might not look as pretty.

Q4. Can I make this in a slow cooker?
You bet! Here’s how I do it:

Brown chicken and sauté onions/garlic on the stove first
Transfer everything except dairy to the slow cooker
Cook on LOW 4-5 hours or HIGH 2-3 hours
Stir in cream, sour cream, and cheese during last 15 minutes

Perfect for potlucks or busy days!

Q5. What’s the best way to thicken the chili if it’s too thin?
My go-to tricks:

Simmer uncovered for 5-10 minutes to reduce
Mash some beans against the pot with a spoon
Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir in
Add an extra handful of shredded cheese

But honestly? I often just embrace the soupiness—it’s great for dunking bread!

Still have questions? Drop them in the comments—I’m happy to help troubleshoot your chili adventures!

Share Your Feedback

Okay, now it’s your turn! I want to hear all about your creamy white chicken chili adventures. Did you stick to the recipe or put your own spin on it? Maybe you discovered the perfect new topping combo? Spill the beans in the comments below—I read every single one!

And hey, if you loved this recipe as much as my family does, do me a favor? Give it a star rating—it helps others find this cozy bowl of comfort too. Baking fails? Those stories are welcome too! We’ve all been there (trust me, my first attempt at this chili was… let’s just say “extra chunky”).

Seriously, your feedback makes my day. Nothing beats seeing photos of your steaming bowls of chili or hearing how it became your new cold-weather staple. Now go grab a spoon and dig in—then come tell me all about it!