Creamy White Chicken Chili – Easy, Healthy, and Homemade

There’s just something so comforting about a big bowl of warm, creamy white chicken chili. It’s cozy, flavorful, and comes together with minimal effort—especially on a busy weeknight when the last thing you want to do is fuss with a complicated recipe. This version of white chicken chili has earned a permanent spot in my meal rotation, and once you try it, I have a feeling it’ll become one of your favorites too.

What sets this recipe apart is its lighter, healthier base. Instead of relying on heavy cream or loads of cheese, we build flavor with chicken broth, a touch of lime juice, and a creamy finish from sour cream or Greek yogurt. It’s rich without being too heavy, and the balance of spices brings just enough warmth without overpowering the other ingredients.

Another thing I love about this chili? It’s endlessly adaptable. You can throw it together using leftover rotisserie chicken, or you can cook everything from scratch. Plus, it works beautifully in the Instant Pot, slow cooker, or stovetop, so no matter how much time you have or what kitchen tools you’re using, this recipe has you covered.

I first made this chili on a chilly autumn night when I had leftover grilled chicken and not much else in the fridge. After some improvising with pantry staples—beans, corn, green chilies, and spices—I ended up with a bowl of chili so creamy and flavorful that I’ve been tweaking and perfecting the recipe ever since. Now, it’s one of those dependable dishes I can always count on to impress a crowd or comfort a tired soul after a long day.

Why You’ll Love This Creamy white chicken chili Recipe

There are so many reasons to fall in love with this creamy white chicken chili. Whether you’re new to the kitchen or a seasoned home cook, this recipe offers ease, versatility, and loads of flavor.

Quick and easy preparation: With only a few simple steps and minimal chopping, this chili comes together in under an hour. If you’re using precooked chicken, the process is even faster.

One pot magic: Whether you’re cooking on the stovetop, slow cooker, or Instant Pot, everything simmers together in one pot, which means fewer dishes and more time to relax.

Family-friendly flavors: Kids and adults both love this chili. It’s mild enough for younger palates but can be easily spiced up for those who crave a little heat.

Creamy and light: Thanks to Greek yogurt or sour cream, you get that luscious, creamy texture without heavy ingredients. It feels indulgent but is surprisingly wholesome.

Great for leftovers: It tastes even better the next day, and it freezes like a dream, making it perfect for meal prep or quick lunches throughout the week.

Customizable: Whether you’re working with raw or cooked chicken, want to swap in different beans, or prefer to skip the dairy entirely, this chili can flex to suit your needs.

Health Benefits

This chili isn’t just comforting—it’s also packed with nutritious ingredients that fuel your body and keep you satisfied.

Lean protein: Shredded chicken provides a hearty dose of protein, which helps build and repair tissues and keeps you feeling full longer.

Fiber-rich beans: Great Northern beans are full of fiber, which supports digestion, stabilizes blood sugar, and promotes heart health.

Vegetable power: With corn, green chilies, and onions, this dish includes plant-based nutrients and antioxidants, offering added vitamins and minerals.

Low in fat: Unlike traditional creamy soups, this recipe uses broth and yogurt or sour cream for creaminess, reducing the amount of saturated fat without sacrificing flavor.

Gut-friendly yogurt: If you opt for Greek yogurt, you’re also adding probiotics that support digestive health and strengthen the immune system.

Altogether, it’s a well-balanced, nourishing dish that satisfies comfort food cravings while offering genuine health benefits.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep time: 10 minutes
Cook time: 30 minutes
Total: 40 minutes

Servings:
Serves 6

Nutrition per serving:
Calories: 299
Protein: 20g
Carbs: 46g
Fat: 5g
Fiber: 10g
Sodium: 126mg
Potassium: 852mg

Ingredients List

Here’s everything you’ll need to make this creamy white chicken chili. These ingredients are easy to find and might already be in your pantry.

• 1 tablespoon olive oil – for sautéing and bringing out the sweetness of the onions
• 1 medium yellow onion, diced – adds flavor depth and sweetness
• 3 garlic cloves, minced – essential for that bold, savory flavor
• 4 cups low-sodium chicken broth – the base that keeps things light yet hearty
• 2 (4-ounce) cans diced green chilies – gives a mild kick and bright flavor
• 1 teaspoon ground cumin – adds warm, earthy notes
• ½ teaspoon smoked paprika – introduces a subtle smokiness
• ¼ teaspoon cayenne pepper (optional) – for a hint of heat
• 1 teaspoon dried oregano – boosts the herbal flavor
• Juice of 1 lime – brightens everything up
• 2 (15-ounce) cans Great Northern beans, drained and rinsed – creamy and mild, perfect for this chili
• 1½ cups frozen or canned corn – adds a bit of sweetness and texture
• 2 cups cooked shredded chicken – rotisserie or any leftover chicken works perfectly
• ½ cup sour cream or plain Greek yogurt – stirred in at the end for creaminess
• Salt and pepper to taste – adjust as needed based on your broth
• Optional toppings: chopped cilantro, shredded cheese, avocado, green onions, tortilla chips

Step-By-Step Cooking Instructions

Stovetop Method

1. Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5–6 minutes, or until translucent and softened.
2. Add minced garlic and stir for another 30 seconds, just until fragrant. Keep an eye on it so the garlic doesn’t burn.
3. Pour in the chicken broth, green chilies, cumin, paprika, cayenne pepper, oregano, and lime juice. Stir to combine and bring everything to a gentle simmer.
4. In a small bowl or blender, take 1 ladle of the bean and broth mixture. Puree until smooth—this will help thicken the chili naturally. Return the puree to the pot.
5. Stir in the remaining whole beans and corn. Simmer uncovered for 15–30 minutes, depending on how thick you want your chili.
6. Add the shredded chicken and let it warm through for 5 minutes. Taste and season with salt and pepper as needed.
7. Turn off the heat and stir in sour cream or Greek yogurt until fully incorporated and creamy.
8. Ladle into bowls and top with your favorite garnishes.

Slow Cooker Method

1. Optionally, sauté onions and garlic in a skillet with olive oil for deeper flavor.
2. Add all ingredients—except the sour cream—to the slow cooker. If using raw chicken, nestle it in the liquid.
3. Cook on low for 5 hours or high for 3 hours.
4. If using raw chicken, remove it, shred it with two forks, then return it to the pot.
5. Stir in sour cream or Greek yogurt right before serving.

Instant Pot Method

1. Turn on Sauté mode and cook onions in olive oil until soft. Add garlic and stir briefly.
2. Add chicken broth, green chilies, spices, lime juice, beans, corn, and chicken (raw or cooked).
3. Seal the lid and cook on High Pressure for 8 minutes.
4. Let the pressure naturally release for 15 minutes before opening.
5. If using raw chicken, shred it and return it to the pot.
6. Stir in sour cream or yogurt and serve.

How to Serve

There are so many ways to enjoy a bowl of this creamy chili. Here are a few of my favorite serving ideas:

• Top with freshly chopped cilantro and a squeeze of lime for a pop of brightness.
• Add a handful of shredded cheddar or Monterey Jack cheese for extra richness.
• Serve with a side of tortilla chips for crunch and dipping.
• Spoon over rice or cooked quinoa for a more filling meal.
• Pair with a warm slice of cornbread for the ultimate cozy combo.

Pairing Suggestions

To complete your meal, consider these delicious pairings:

• Sides: Serve with homemade cornbread, garlic rolls, or a wedge salad drizzled with a zesty vinaigrette.
• Beverages: For a refreshing non-alcoholic pairing, try a sparkling lime water or a chilled hibiscus iced tea.
• Kids’ option: Buttered noodles or plain rice are great side options for little ones who might not want toppings.

Storage, Freezing & Reheating Instructions

Refrigerator: Store leftover chili in an airtight container for up to 3–4 days. It reheats beautifully and even develops deeper flavor over time.

Freezer: To freeze, skip the sour cream for now. Let the chili cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat on the stovetop. Stir in sour cream or yogurt once it’s heated through.

Reheating: Warm in a pot over medium heat, adding a splash of broth if it thickens too much. You can also reheat individual portions in the microwave in 60-second increments.

Common Mistakes to Avoid

1. Not draining the beans: Excess liquid from the can can thin out your chili. Always rinse and drain your beans.
2. Adding dairy too early: Stir in the sour cream or yogurt at the end to prevent curdling.
3. Overcooking the chicken: If you’re using precooked chicken, add it at the end to keep it from drying out.
4. Using high-sodium broth: Opt for low-sodium so you can better control the salt level.
5. Skipping the lime juice: It’s small but mighty—it brightens the dish and balances the richness.

Pro Tips

• For an extra thick chili, blend more of the beans and broth before returning them to the pot.
• Want it dairy-free? Skip the sour cream and add mashed avocado for creaminess.
• Love spice? Add a chopped jalapeño or a dash of hot sauce during the simmering stage.
• Try a bean blend for variety—cannellini or navy beans also work well.
• Cook double and freeze half for future busy nights when you need something warm and ready to go.

Frequently Asked Questions (FAQs)

Can I use raw chicken instead of cooked?
Yes, you can! Just simmer it in the broth along with the other ingredients, then shred it once fully cooked.

What if I don’t have Greek yogurt or sour cream?
You can skip the dairy or replace it with blended cottage cheese, mashed avocado, or even a little coconut cream.

Is this recipe gluten-free?
Yes, as long as all the ingredients used are certified gluten-free, especially the broth.

Can I make this vegetarian?
Absolutely. Swap the chicken broth for vegetable broth and replace the chicken with chopped veggies or extra beans.

How spicy is this chili?
It’s mild by default, but you can add more green chilies, cayenne, or jalapeños to turn up the heat.

Can I use canned corn instead of frozen?
Yes, just drain and rinse the corn before adding.

How long does this chili last in the fridge?
It will keep for up to 4 days in the refrigerator in an airtight container.

Can I double this recipe?
Definitely! Just make sure your pot is large enough to hold the extra volume.

What toppings go best with this chili?
Tortilla chips, avocado, shredded cheese, and fresh herbs are all great choices.

Do I need to blend the beans?
Blending a small portion helps thicken the chili, but if you prefer a brothier version, you can skip that step.

Conclusion & Call to Action

There’s something special about a bowl of creamy white chicken chili—it’s simple, comforting, and packed with flavor in every spoonful. Whether you’re feeding your family on a weeknight or meal prepping for a busy week, this recipe is a reliable go-to that always delivers. I hope you give it a try and find your own way to make it yours.

If you do make it, I’d love to hear how it turned out! Leave a comment below with your favorite toppings or any creative twists you added. And if you snap a photo, don’t forget to tag me so I can see your delicious bowl of chili. Let’s keep making cozy meals that bring people together, one pot at a time.

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