Creamy White Chicken Chili is simple and delicious with tender pieces of chicken, creamy white beans, and rich and flavorful broth! Great for a quick lunch or a comfy bowl of goodness for an easy weeknight dinner!
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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 (less than 30-minutes) and with little effort (grab a rotisserie chicken).
White chicken chili is the quick and easy, hearty soup recipe you need to keep on rotation. Kids and adults alike love it. It's great for game day or cozy days spent inside. It's perfect for anytime!
Key Ingredients
Onion, Red Bell Pepper, and Garlic - The veg and flavor building base of our soup.
Chicken Broth and Salsa Verde - Use a good quality chicken broth and your favorite salsa verde. Very simple ingredients that make a huge difference in taste for the final product.
Chili Powder, Cumin, Coriander, and Oregano - The spices and the herbs. If you want, you can also use your favorite taco seasoning.
Cooked Chicken - Make life simple and grab a rotisserie chicken. Save the bones for bone broth!
Mexican Crema or Sour Cream - For the tangy, creamy component.
Great Northern Beans and Frozen Corn - They make the soup hearty and give it a touch of sweetness that helps balance the flavors!
Substitutions and Variations
Use any protein you like instead of chicken. I've thrown in ground beef, leftover cooked 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.
Any bean you love will work. Cannellini beans, pinto beans, navy beans, or even kidney beans would be fantastic!
Tips and Tricks
For an even creamier, thicker chicken chili, you can blend up some of the beans in a food processor before adding them into the soup.
Likewise, for another thicker chili option, you can stir in a cornstarch slurry towards the end.
If using a jarred salsa verde, check the heat level. Different brands have different spice levels. Some are very mild. Some are scorching.
Slow Cooker Instructions
- Add everything to the bowl of the slow cooker except for the cooked chicken and crema or sour cream. Cook on high for 3 hours or low for 5 hours.
- 30 minutes before serving stir in the chicken and the crema to warm through.
- Serve and enjoy!
You can also do this with raw chicken breasts or thighs if you prefer. Add the raw chicken at the beginning of the cook time instead of at the end. 30 minutes before serving, remove it and shred. Return it to the bowl along with the crema.
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
Serving and Topping Ideas
Let me count the ways to garnish that lovely bowl of creamy chicken chili sitting in front of you.
First and foremost, a little shredded cheese, green onions, and some diced avocado. I love adding spoonful of pico de gallo for color and heat, as well.
Radishes add great crunch and color. Pickled jalapeños or pickled onions give wonderful flavor, too! An added dollop of sour cream will always be welcome around here.
For dunking and scooping, warm homemade flour tortillas or your favorite tortilla chip would be my top recommendations!
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.
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. A dairy-free sour cream would also be a great option.
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 a super creamy sour cream. It's a little thinner and pourable. It 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.
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!
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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Barbara says
So easy and so good. Leftovers even better and my picky husband even ate it. Will make again.