When the weather cools down and sweaters come out, there’s nothing more comforting than a bowl of creamy white chicken chili. It’s the perfect blend of hearty and cozy, made with tender rotisserie chicken, white beans, sweet corn, and a luxuriously creamy broth. And if you’re in the mood for more soul-warming meals, don’t miss this reader favorite: cheesy bean and ham soup.
Why You’ll Love This Creamy White Chicken Chili
If you love the heartiness of chili but want something a little creamier and cozier, this recipe is for you. Made with tender rotisserie chicken, white beans, and a rich, silky broth, it’s comforting without being heavy. Gently spiced and full of flavor, it’s perfect for weeknights, cozy weekends, or feeding a crowd. Even picky eaters tend to love it thanks to its mild, creamy base and customizable toppings
What Are The Best Toppings?
Toppings are where this chili really shines. You can mix and match based on what you love or have on hand. Some favorites include:
- Shredded Monterey Jack or Mexican cheese blend
- Fresh cilantro
- Sliced jalapeños
- Crushed tortilla chips
- A squeeze of fresh lime juice
Storing and Freezing Instructions
Let the chili cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if it thickens too much.
To freeze, transfer cooled chili to a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat on the stove. Stir well, as the dairy may separate slightly during freezing.
Creamy White Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 2 1/2 cups rotisserie chicken, shredded, white and dark meat, skin removed
- 1 block (8 ounces) cream cheese, softened and cubed
- 1/2 cup sour cream
- 1 cup frozen sweet corn
- Juice of 1 lime
Toppings
- Shredded Monterey Jack cheese, or a Mexican cheese blend
- Fresh cilantro, chopped
- Fresh jalapeño, sliced
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
- Add diced onion and cook, stirring occasionally, until softened and translucent.
- Add diced jalapeño and minced garlic. Stir and cook for another 1 to 2 minutes until fragrant.
- Sprinkle in cumin, oregano, chili powder, coriander, kosher salt, and black pepper. Stir to coat the vegetables evenly in the spices.
- Pour in chicken broth and bring to a gentle simmer.
- Add drained and rinsed beans, green chiles, and shredded rotisserie chicken. Stir to combine.
- Let the chili simmer for 10 minutes, uncovered, to blend the flavors.
- Reduce heat to low and add cubed cream cheese. Stir continuously until the cream cheese is fully melted and the broth looks creamy.
- Stir in sour cream and corn, and continue to cook over low heat until the chili is hot throughout, about 5 more minutes.
- Squeeze in fresh lime juice and stir to finish.
- Ladle into bowls and top each serving with shredded cheese, fresh cilantro, and jalapeño slices.
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