Creamy White Chicken Chili

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Creamy White Chicken Chili is a fantastic take on a classic beef chili that is so flavorful and so easy you’ll keep it on repeat from now on. My version comes together in under 30 minutes and could not be simpler. Using a rotisserie chicken and store bought salsa verde, this chicken chili really packs a punch in the flavor department with minimal effort.

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Sometimes you just need a twist on an old favorite. While we all love a classic beef chili around here, this White Chicken Chili is just the thing when I need a big bowl of flavor in zero time, with little effort.

Using a rotisserie chicken for this chili recipe cuts down on the prep time tremendously while the salsa verde has so much flavor that there is little else that needs to be done.

Simply add in some wonderful spices like cumin, coriander, oregano, and chili powder and your kitchen will smell amazing in no time. I add frozen corn, canned beans, and a healthy dollop (or cup) of sour cream to finish it off.

All that’s left to do is decide on your toppings and what kind of chip to dip. Or, tortilla. Or, crusty bread.

white chicken chili ingredients

Shredded Chicken – I’m making life easy and using a rotisserie chicken.
Chicken broth
Onion
Garlic
Chili Powder
Cumin
Dried Oregano
Coriander
Salsa Verde – This will add a ton of flavor with zero effort.
Great Northern Beans
Frozen Corn
Sour Cream or Mexican Crema
Lime
Garnishes – Cilantro, Salsa, Pico De Gallo, Radish Slices, Green Onion, Monterey Jack Cheese

how to make white chicken chili

This Creamy White Chicken Chili recipe comes together so quickly you’ll wonder if you’ve missed something. You haven’t. It’s just that wonderfully simple.

First step in our chicken chili situation – sauté the onion and red bell pepper in a little bit of avocado oil until soft. Then, add the garlic, cooking until fragrant. Next, add the salsa verde and chicken broth. At this point, I will check for salt and pepper levels and add any if I need to.

Everyone will use a different brand of salsa verde and everyone’s chicken broth will be slightly different. That’s why I wait until this step to check. You can always add it, but you can’t take it out. Words of wisdom coming in hot.

Next, you’re basically going to dump the remaining chicken chili ingredients into the pot and warm it through. This is very technical I know, but in all actuality, that’s it.

Once the chicken chili is warmed through and piping hot, add all the garnishes your heart desires. I love everything from fresh cilantro, to extra sour cream, to sliced jalapeños. You cannot go wrong.

Do I have to use chicken for this recipe?

Believe it or not, there are people that don’t like a good chicken situation. I have a few in my family. Weirdos.

If you have some of these people in your family, feel free to swap the chicken for cooked ground beef. That would be my first suggestion. You could also do a Mexican style pulled pork/carnita as the protein. Either one would be fantastic!

recipe frequently asked questions

Is this creamy chicken chili recipe gluten-free?

My White Chicken Chili is gluten-free. No need to make any substitutions for that dietary need!

Can I make this recipe dairy-free?

The only thing that you would need to swap to make this White Chicken Chili dairy-free is the sour cream or Mexican Crema. You could omit this entirely or use some unsweetened, full fat coconut milk to recreate the creaminess.

What is Salsa Verde?

Salsa verde is a wonder ingredient and is perfect for Chicken Chili. It’s made from tomatillos, green chiles, lime, and cilantro. Every brand will be a bit different so try out several and pick your favorite. If you can’t find this, canned green chiles would be a great substitute. I would just add a little extra lime at the end.

What is Mexican crema?

Mexican crema is arguably one of my favorite ingredients ever. It’s like sour cream on steroids. It’s a little thinner and has a wonderful tang and is absolutely perfect for this recipe. If you cannot find crema, sour cream is a great alternative for this recipe.

Does this recipe freeze well?

White chicken chili not only tastes great and comes together in no time, but it’s also a great recipe to make for the freezer. I always make a big batch of my soups and keep them frozen for a rainy day.

To thaw, simply remove from the freezer and let it hang out in the fridge a day or so. This is the safest way. Then, heat up on the stove top or throw it in the microwave. Just don’t forget about the garnishes!

other great soup recipes

Instant Pot Chicken Bone Broth

Greek Lemon Chicken Orzo Soup

Chicken Pot Pie Soup

Loaded Baked Potato Soup

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Equipment

Ingredients

2 tbsp avocado oil
1 med onion, diced
½ cup red bell pepper, diced
4-5 cloves garlic, minced
8 cups chicken broth
1 (16 oz) bottle Salsa Verde I used mild
1 tbsp chili powder
1 tbsp cumin
½ tbsp coriander
½ tbsp dried oregano
4 cups shredded chicken
1 cup Mexican crema or sour cream
2 (15.8 oz) cans Great Northern Beans
1 (16 oz) bag frozen sweet corn
kosher salt and fresh ground pepper, to taste

Instructions

Sauté the onion and red bell pepper in a the avocado oil until soft. Add the garlic, cooking until fragrant.
Add the salsa verde and chicken broth. At this point, I will check for salt and pepper levels and add any if I need to.
Next, you're basically going to dump the remaining ingredients into the pot and warm it through. This is very technical I know, but that's all you need to do.
Once the chicken chili is piping hot, ladle into soup bowls and add your favorite toppings. I love everything from fresh cilantro, to extra sour cream, to sliced jalapeños.
Enjoy!

Nutrition

If you guys make this White Chicken Chili, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!