Creamy White Chicken Chili is so easy it can be made on the stovetop, in the slow cooker, or the instant pot. I love to use leftover chicken, making this a super fast weeknight meal!
Want more soup recipes? Try this Beef Noodle Soup, Broccoli Cheese Soup, or Chicken Noodle Soup!
Why I LOVE this recipe:
- Healthy: A lot of white bean chili recipes call for half & half, cream, and cream cheese. Not this one. This recipe has a flavorful broth base and sour cream makes it creamy, but can easily be substituted with Greek yogurt.
- Easy: Depending on your situation, you can make this soup on the stovetop, in the slow cooker, or in the instant pot (see variations below). It's pretty fool-proof!
- Leftover Chicken: I love that I can speed up the process by stirring in leftover cooked or rotisserie chicken (or leftover turkey), but you can use raw chicken as well and cook it with the broth.
How to Make White Chicken Chili:
Cook Onions: Heat olive oil in a 5 or 6 quart pot over medium-high heat. Add onion and sauté until softened then dump in garlic and cook for 30 seconds.
Add Flavor: Add chicken broth, green chilies, cumin, paprika, cayenne, oregano, lime juice and season with salt and pepper to taste.
Thicken Chili: Drain and rinse beans in a strainer then measure out a big ladleful of the beans and add to a food processor with a splash of the broth from the soup. Purée until smooth then add thick puréed beans mixture, whole beans, and corn to the soup pot. This will add thickness and creaminess to the soup. Bring the chili to a simmer and cook, uncovered, for 15 to 30 minutes. Remove from heat and stir in sour cream and chicken.
Serve: Serve white chicken chili topped with cilantro, shredded cheese, avocado slices, and tortilla chips, if desired.
Storing Instructions:
Store white chicken chili in the refrigerator for 3-4 days after making. Reheat in the microwave or on the stovetop.
Freezing Instructions:
Cook chili up to step 5. Allow to cool and then freeze for up to 3 months (freeze the cooked chicken separately). To reheat, thaw in the refrigerator overnight and simmer on the stove-top until warm (or warm from frozen). Then stir in cooked chicken and sour cream. (I freeze the soup before adding the sour cream because the sour cream doesn't freeze well and may separate upon reheating.)
Recipe Variations:
- Green Chiles/Spice level: I use mild green chiles, but if you're worried about the soup being too spicy you can use 1 can of green chiles instead of 2. You could also leave out the cayenne pepper. You could substitute ½ cup of salsa verde (my favorite brand is Herdez).
- Chicken – If you want to use raw chicken, instead of cooked rotisserie chicken, add 1.5 lbs in step 2, with the chicken broth.
- Beans: Any small white beans will work. I'll sometimes even use pinto beans.
- Vegetarian: Leave the chicken out and substitute vegetable broth. You could also add additional vegetables to the soup, like bell peppers and zucchini.
- Slow Cooker: Add 2 raw chicken breasts (or use rotisserie chicken and stir it in at the end), broth, green chilies, spices (cumin, paprika, oregano, cayenne, salt & pepper),lime juice, corn and beans (drained) to slow cooker. Sauté onions for a few minutes then add garlic. Slow Cook on low for 5 hours or high for 3 hours. Remove chicken to a plate after cooking and shred. (Optional, to make the soup thicker: Spoon a ladleful of the soup and beans into a blender and puree. Add back to the pot). Return shredded chicken to the pot then stir in sour cream. Serve with desired toppings.
- Instant Pot (I think the stove-top version is faster!): Turn Instant Pot to sauté setting. Add oil and onion and cook for a few minutes. Add garlic then turn instant pot off. Add 1- 2 raw chicken breasts (or use rotisserie chicken and stir it in at the end), chicken broth, green chilies, spices (cumin, paprika, oregano, cayenne, salt & pepper), lime juice, corn and beans (drained). Cook on Manual/High Pressure for 8 minutes. Allow pressure to naturally release for 15 minutes then remove chicken to a plate and shred. (Optional, to make the soup thicker: Spoon a ladleful of the soup and beans into a blender and puree then add back to the pot). Return shredded chicken to the pot and stir in sour cream. Serve with desired toppings.
- Classic Homemade Chili
Serve White Chicken Chili with:
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Recipe
White Chicken Chili
Creamy White Chicken Chili is so easy it can be made on the stovetop, in the slow cooker, or the instant pot. I love to use leftover chicken, making this a super fast weeknight meal!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , chopped (about ½ cup)
- 2 garlic cloves , finely minced (or 1 ½ teaspoons garlic powder)
- 2 1/2 cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Dried oregano
- ½ teaspoon paprika
- 1/2 small lime , juice from
- salt and freshly ground black pepper , to taste
- 2 15 oz cans great northern beans
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken , shredded (rotisserie or left-over chicken*)
Topping Suggestions:
- Fresh cilantro
- shredded cheese
- tortilla chips
- green onions
- avocado
Instructions
- Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
- Drain and rinse beans in a strainer.
- Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) .
- Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat and stir in sour cream and cooked chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.
Notes
Yield: About 6 cups soup. Serving Size: About 1 ¼ cups.
Spice level: I use mild green chiles, but if you're worried about the soup being too spicy you can use 1 can of green chiles instead of 2. You could also leave out the cayenne pepper.
Green Chilies: You could substitute ½ cup of salsa verde (my favorite brand is Herdez).
Chicken – If you want to use raw chicken, instead of cooked rotisserie chicken, add 1.5 lbs in step 2, with the chicken broth.
Beans: Any small white beans will work. I've even used a can of pinto beans when I was in a crunch.
Vegetarian: Leave the chicken out and substitute vegetable broth. You could also add additional vegetables to the soup, like bell peppers and zucchini.
Slow Cooker: Add 2 raw chicken breasts (or use rotisserie chicken and stir it in at the end), broth, green chilies, spices (cumin, paprika, oregano, cayenne, salt & pepper),lime juice, corn and beans (drained) to slow cooker. Sauté onions for a few minutes, then add garlic. Add to pot.
Slow Cook on low for 5 hours or high for 3 hours. Remove chicken to a plate after cooking and shred. (Optional, to make the soup thicker: Spoon a ladleful of the soup and beans into a blender and puree. Add back to the pot). Return shredded chicken to the pot and stir in sour cream. Serve with desired toppings.
Instant Pot (I think the stove-top version is faster!): Turn Instant Pot to sauté setting. Add oil and onion and cook for a few minutes. Add garlic. Turn instant pot off. Add 1- 2 raw chicken breasts (or use rotisserie chicken and stir it in at the end), chicken broth, green chilies, spices (cumin, paprika, oregano, cayenne, salt & pepper), lime juice, corn and beans (drained). Cook on Manual/High Pressure for 8 minutes. Allow pressure to naturally release for 15 minutes.
Remove chicken to a plate and shred. (Optional, to make the soup thicker: Spoon a ladleful of the soup and beans into a blender and puree. Add back to the pot). Return shredded chicken to the pot and stir in sour cream. Serve with desired toppings.
Storing Instructions:
Store white chicken chili in the refrigerator for 3-4 days after making. Reheat in the microwave or on the stovetop.
Freezing Instructions:
Cook chili up to step 5. Allow to cool and then freeze for up to 3 months (freeze the cooked chicken separately). To reheat, thaw in the refrigerator overnight and simmer on the stove-top until warm (or warm from frozen). Then stir in cooked chicken and sour cream. (I freeze the soup before adding the sour cream because the sour cream doesn't freeze well and may separate upon reheating.)
Macros Recipe Adaptation
16 oz. cooked chicken, 1 can – 15 oz great northern beans, 1 cup non-fat Greek yogurt,Per Serving Amount
408.4 gramsMacros
297 kcal, Fat 6g, Carbs 29g, Protein 35gNutrition
Calories: 299kcalCarbohydrates: 46gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 2mgSodium: 126mgPotassium: 852mgFiber: 10gSugar: 4gVitamin A: 172IUVitamin C: 6mgCalcium: 157mgIron: 4mg
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I originally shared this recipe December 2019. Updated January 2022.
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The White Chicken Chili is so good! Thank you for a great recipe!
This is one of the best white chicken chili recipes that I have tried…and I have tried many over the years! The Greek yogurt gives it the creamy aspect without going over the top. My family asks for this to be on repeat quite often!
I have spent YEARS trying to find the perfect white chicken chili. Every recipe I tried was always missing something. For anyone in the same boat, you can stop looking because this recipe IS IT!!! It’s the perfect blend of spices, creaminess and your belly will be more than satisfied.
THANK YOU for ending my quest in finding the perfect white chicken chili! And I love that it’s part of your 200th meal!
Easy to make and so yummy!
Excellent! My boyfriend requested a chicken chili so I made this and he said it was restaurant worthy. I made a few adjustments after reading the other comments. I added 2 stalks of celery (chopped) in addition to the onions. I used 4 cups of low sodium chicken broth, and before adding the chicken and sour cream, I let it simmer for about 40-50 mins to really let the spices and veggies meld together.
I followed the recipe but the beans were not cooked, the chicken was though. I think I need alot more broth, will definitely try it again.
Thanks for trying the recipe. I’d love to help you figure out whey the beans were not done. Did you use dry beans? The recipe calls for canned beans.
10/8/22 Made this for Wife & I, Came out Excellent! I used 1/2 of a Costco Rotisserie chicken cut in bite sized pieces (about 4 cups), diced orange bell pepper, 3 diced celery ribs (1 cup), 2 large carrots diced (1 cup), 1 onion diced (1 cup), 2 can green chilis, 1 tablespoon chili seasoning mix from brown bag/box, 1 teaspoon minced garlic, 1.5 teaspoons cumin.
Sautéed all the vegetables with the garlic until onion and celery were softened. Had to increase the chicken broth to 5 cups (plus 2 teaspoons Better than bullion chicken) because of the extra vegetables added. Dumped the diced chicken, 1 can great northern beans, 1 can white cannoli beans (drained & rinsed) in and simmered for about 40 minutes. Added the cup of sour cream right before serving. So good. Did not purée any of the beans. Cannoli beans have a bit more body than Northern beans so if you like soft beans use 2 cans northern beans.
This is now a family favorite recipe. Easy, delicious, and quick!
Flipping delicious!
Even my 2 and 5 year olds loved this! Thank you!
I have made this recipe twice and our family likes it, with only a few changes – for a bit more flavor, I added celery salt and cilantro to the cooking pot second time around. However, I am making it for a large group and the sour cream has “curdled”/separated both times I made it – I would rather avoid that for a large group. I used natural sour cream once and “regular” sour cream the second time and the second time around I added it after it was off the stove and had cooled some, but it still curdled. Any suggestions?
Maybe try not putting the sour cream into the soup or while it is so hot. Instead, put a dollop on top of the individual bowls of chili when serving. I hope this helps.
When using an ingredient that has a temp difference, it helps to leave it out of the fridge for a bit. That’s what I do to avoid curdling.
This chicken chili is our favorite I’ve made it several times I know it shows 404 calories per serving but how much is a serving? Thank you very much for sharing !!!
After cleaning my pantry out, I realized had not replaced oregano and cumin. Made the recipe without it. Did not add chilies, a personal preference. After omitting these items I Followed the recipe. Result was still the most fabulous white chicken chili we have ever had! Served with cornbread. Thank you for another wonderful recipe!
Delicious. I just mashed some of the beans with the bottom of a glass rather than haul out my blender. I was prepared to add some cream cheese if necessary but it tasted great with just the plain yogurt.