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.
White chicken chili is the quick and easy, hearty soup recipe you need to keep on rotation. It's great for anytime!
Once you throw it together, all that's left to do is decide on your toppings and what kind of chip to dip. Or, tortilla. Or, crusty bread. You just can't go wrong!
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. Use store-bought or try my salsa verde recipe!
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.
Tips, Tricks, and Variations
- Use any protein you like. I've thrown in ground beef, leftover shrimp, and even pulled pork in this soup. It all works!
- Make is spicy and throw in some chipotle in adobo.
- Use canned corn if you prefer, but make sure to drain it first.
Creamy White Chicken Chili Recipe
Ingredients
- 2 tablespoon 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 tablespoon chili powder
- 1 tablespoon cumin
- ½ tablespoon coriander
- ½ tablespoon 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
Storage and Reheating Instructions
- Leftovers will stay good in the fridge for up to 3 days in an airtight container.
- To reheat, warm on the stove top or throw it in the microwave.
- Freeze this soup in airtight containers in the fridge for up to 3 months.
- To thaw, simply remove from the freezer and let it hang out in the fridge a day or so.
Thank you!
I am so incredibly happy that you are here! I hope you try my Creamy White Chicken Chili recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Cajun Chicken Pasta - It's creamy, comforting, and full of flavor. It's also a one-pot wonder that comes together in no time!
Barbara says
So easy and so good. Leftovers even better and my picky husband even ate it. Will make again.