Introduction

Cozy White Chili Chicken is a comforting twist on traditional chili, featuring tender chicken and creamy beans in a velvety, flavorful broth. This recipe is perfect when you want a hearty, warming meal that’s a little lighter but still packed with satisfying taste.

A close-up of creamy chicken soup served in a white bowl with a speckled texture and a slightly worn rim. The soup has a pale yellow broth base with small diced vegetables like orange carrots and green celery mixed throughout. On top, there are chunks of tender light beige chicken scattered, garnished with small bits of fresh green herbs. The bowl is placed on a white marbled surface with a linen cloth partly visible under it. The overall look is warm and homey. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes
1 onion, chopped
2 cloves garlic, chopped
2 (15.5 ounce) cans great Northern beans, rinsed and drained
1 (14.5 ounce) can chicken broth (plus extra if desired for thinner consistency)
2 (4 ounce) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream

Instructions

Step 1: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. While it’s warming, make sure your chicken breast is cut into uniform ½-inch cubes for even cooking.
Step 2: Add the cubed chicken to the hot oil and cook for 5-7 minutes, stirring occasionally, until the pieces are golden brown on most sides and cooked through. Some color enhances the flavor.
Step 3: Add the chopped onion to the pot with the chicken and cook for 3-4 minutes until it starts to soften and become translucent, picking up the browned bits from the pot.
Step 4: Stir in the chopped garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
Step 5: Add the rinsed and drained great Northern beans, chicken broth, and chopped green chiles to the pot. Stir gently to combine. For a thinner chili, add an extra cup of chicken broth now.
Step 6: Season with salt, cumin, oregano, black pepper, and cayenne pepper. Stir well to distribute the spices evenly throughout.
Step 7: Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 15-20 minutes so flavors meld and the liquid reduces slightly.
Step 8: Remove the pot from heat and let it cool for 2-5 minutes before stirring in the sour cream and heavy whipping cream gradually. This prevents curdling and creates a creamy, smooth chili. Taste and adjust seasoning if needed.

Tips & Variations

For a spicier kick, add extra cayenne pepper or diced jalapeños.
Swap chicken breast cubes for shredded rotisserie chicken to save prep time.
Use plain Greek yogurt instead of sour cream for a lighter finish.
Add corn or diced bell peppers for extra texture and sweetness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a creamy soup showing three main layers: the bottom layer is a smooth, light beige broth; the middle layer has chunks of pale cooked chicken and soft, light brown beans; the top layer is garnished with small green herb pieces scattered evenly, adding color contrast. The soup surface has some small red spice flakes and bits of chopped green vegetables mixed through. The bowl sits on a blue cloth over a white marbled surface, with soft natural light highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the chicken and sauté the aromatics first, then combine all ingredients (except sour cream and heavy cream) in the slow cooker. Cook on low for 4-6 hours. Add the dairy at the end, stirring well off heat to avoid curdling.

What can I serve with white chili chicken?

This chili pairs wonderfully with warm cornbread, tortilla chips, or a crisp green salad. Garnish with chopped cilantro, shredded cheese, or avocado slices for added flavor.