Creamy White Chicken Chili That’s Cozy, Bold, and Crowd-Pleasant

This creamy white chicken chili is the kind of dinner that makes everyone hover near the stove like, “Is it ready yet?” It’s cozy and velvety, but still bold from green chiles, warm spices, and a little tangy finishing touch.

It’s also super crowd-pleasant: mild enough for picky eaters, easy to heat up for a party, and flexible for toppings so everyone can build their perfect bowl.

Why You’ll Love This

It’s rich and comforting without being heavy, packed with tender chicken and beans, and it comes together in one pot with weeknight energy—yet it tastes like you simmered it all day.

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon chili powder (optional, for extra warmth)
1/2 teaspoon kosher salt, plus more to taste
2 (4-ounce) cans diced green chiles
4 cups low-sodium chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
2 cups cooked shredded chicken (rotisserie is perfect)
4 ounces cream cheese, cubed and softened
1/2 cup sour cream
1 cup frozen corn
1 tablespoon lime juice (about 1/2 lime)
1/2 cup chopped cilantro (optional)
Toppings: shredded Monterey Jack or pepper jack, sliced jalapeños, avocado, tortilla chips, extra cilantro, hot sauce

How to Make It

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 4–5 minutes, until softened.
Add the garlic, cumin, coriander, smoked paprika, chili powder (if using), and salt. Stir for 30 seconds to bloom the spices and wake up the flavor.
Stir in the diced green chiles and chicken broth, scraping up any flavorful bits from the bottom of the pot.
Add the beans and bring the chili to a gentle simmer. Simmer uncovered for 10 minutes to let everything mingle.
For extra creaminess, scoop out about 1 cup of the beans/broth mixture and blend until smooth (a blender or immersion blender works). Stir it back into the pot.
Add the shredded chicken and frozen corn. Simmer 5 minutes, just until the corn is hot and the chicken is warmed through.
Lower the heat to low. Add the cream cheese cubes and stir until fully melted and silky (take your time here—slow melting prevents lumps).
Turn off the heat and stir in the sour cream and lime juice. Taste and adjust salt, or add a little more broth if you want it thinner.
Finish with cilantro if you’re using it, then ladle into bowls and let everyone go wild with toppings.

Tips for the Best Results

Use low heat for dairy: Add cream cheese and sour cream over low heat (or off heat) to keep the chili smooth and not grainy.
Blend a portion of the beans: This is the easiest “restaurant” trick for thick, creamy texture without extra cream.
Season at the end: Beans and broth vary. Taste after the dairy goes in, then adjust salt and lime.
Rotisserie chicken = weeknight win: It keeps the recipe fast and adds great flavor.
Don’t skip toppings: Something crunchy (chips) + something fresh (cilantro/lime) makes the bowl feel complete.

Variations

Spicier: Add a diced jalapeño with the onion, or stir in 1–2 chipotle peppers in adobo (minced) for smoky heat.
Extra veggie: Add a diced bell pepper, zucchini, or a few handfuls of baby spinach at the end.
Different beans: Great northern beans are classic, but navy beans or chickpeas also work.
Slow cooker: Cook onion/garlic/spices first if you can, then add everything except dairy. Cook on low 4–6 hours. Stir in cream cheese, then sour cream and lime at the end.
Dairy-light: Use reduced-fat cream cheese and Greek yogurt instead of sour cream, and lean on the blended beans for creaminess.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat (or in the microwave in 30–45 second bursts), stirring often; add a splash of broth if it thickens up. For best texture, add fresh toppings after reheating.

FAQ

How do I make this white chicken chili thicker and creamier?

Blend about 1 cup of the beans and broth and stir it back in (Step 5). You can also simmer uncovered a bit longer before adding the dairy, or add an extra 2 ounces of cream cheese for a richer finish.

Can I use raw chicken instead of cooked shredded chicken?

Yes. Add 1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs with the broth. Simmer gently until cooked through (about 12–18 minutes depending on thickness), remove to shred, then return to the pot before adding the cream cheese.

Why did my chili turn grainy after adding sour cream?

This usually happens if the chili is too hot when the sour cream goes in. Turn off the heat first, then stir in sour cream slowly. If it looks a little broken, whisking vigorously and adding a splash of broth can help smooth it out.

Is this recipe spicy?

As written, it’s cozy-mild with flavor from green chiles and spices, not a ton of heat. To turn it up, add jalapeño, pepper jack, chipotle in adobo, or your favorite hot sauce at the end so everyone can customize.

Can I freeze creamy white chicken chili?

You can, but dairy-based soups can change texture a bit. For best results, freeze the chili before adding sour cream (and even before cream cheese if you want to be extra safe). Thaw overnight in the fridge, reheat gently, then stir in the dairy off heat.