A bowl of Creamy White Chicken Chili offers the ultimate comfort on a chilly evening. This hearty, flavorful chili is packed with tender shredded chicken, fire-roasted green chilies, and pinto beans in a rich, creamy broth. It’s quick to prepare, incredibly satisfying, and perfect for family dinners or gatherings.

Why You’ll Love This Recipe

This white chicken chili stands out because of its smooth, velvety texture and balanced flavors. It combines the mild heat of green chilies, the heartiness of beans and chicken, and the richness of heavy cream into one soul-warming dish. It’s ideal for weeknights when you want something cozy and delicious without spending hours in the kitchen. Plus, it’s easily customizable and makes excellent leftovers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Butter

• Yellow onion

• Garlic

• Taco seasoning

• All-purpose flour

• Chicken stock

• Pinto beans

• Corn

• Fire-roasted green chilies

• Green enchilada sauce

• Shredded rotisserie chicken

• Heavy cream

• Fresh lime juice

• Kosher salt

• Fresh cracked pepper

• Garnishes: Tortilla strips, sour cream, chopped cilantro, green onion, lime wedges

directions

1. In a large pot, melt the butter over medium heat. Add diced onion along with a few pinches of salt and pepper. Sauté for about 5 minutes, stirring often.

2. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the taco seasoning and flour, and cook for 1 minute, stirring constantly.

3. Deglaze the pot with a splash of chicken stock, scraping the bottom to lift any flavorful bits.

4. Add the pinto beans, corn, fire-roasted green chilies, enchilada sauce, shredded rotisserie chicken, heavy cream, and the remaining chicken stock. Season with salt and pepper.

5. Stir well and bring the mixture to a gentle simmer over medium-high heat. Reduce the heat to medium-low and continue to simmer for 10 minutes.

6. Add fresh lime juice and adjust seasoning to taste.

7. Serve hot with desired garnishes such as tortilla strips, sour cream, cilantro, green onions, and lime wedges.

Servings and timing

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

• Servings: 8 servings

Variations

• Spicier version: Add diced jalapeños or a pinch of cayenne pepper for extra heat.

• Vegetarian option: Substitute the chicken with extra beans or tofu and use vegetable broth instead of chicken stock.

• Thicker chili: Add a few tablespoons of cream cheese or mash some beans to thicken the texture.

• Cheesy twist: Stir in shredded Monterey Jack or pepper jack cheese just before serving for added creaminess.

• Different beans: Replace pinto beans with cannellini or great northern beans for a different flavor profile.

storage/reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally until warmed through. If reheating from frozen, thaw in the refrigerator overnight before warming. Add a splash of broth or cream if the chili thickens too much upon standing.

FAQs

What makes white chicken chili different from traditional chili?

White chicken chili uses chicken instead of beef and has a creamy, broth-based consistency with white beans and green chilies, rather than the tomato base and red beans of traditional chili.

Can I make this chili in a slow cooker?

Yes, you can. Sauté the onion, garlic, and spices first, then add all ingredients (except lime juice and cream) to the slow cooker. Cook on low for 4–6 hours. Stir in the cream and lime juice just before serving.

Is this recipe gluten-free?

As written, it includes flour, which contains gluten. To make it gluten-free, substitute with a gluten-free all-purpose flour or a cornstarch slurry.

Can I use leftover cooked chicken?

Absolutely. Leftover roasted or grilled chicken works perfectly and adds great flavor to the dish.

How spicy is this chili?

It’s mildly spicy due to the green chilies and taco seasoning, but the cream balances out the heat. You can adjust the spice level to your preference.

Can I use canned chicken?

Yes, canned chicken can be used in a pinch, though the texture and flavor are better with freshly shredded or rotisserie chicken.

What can I serve with this chili?

It pairs well with cornbread, tortilla chips, or a simple green salad.

Can I make this ahead of time?

Yes, it reheats well and can be made up to 3 days in advance. Just store it in the fridge and reheat as needed.

How can I thicken the chili?

Use a bit more flour at the beginning, or mash some of the beans to thicken the base naturally. Adding cheese or cream cheese also helps.

Can I freeze creamy chili?

Yes, although the cream may slightly separate upon thawing. Stir well while reheating and add a splash of cream to restore the texture.

Conclusion

Creamy White Chicken Chili is a comforting, satisfying dish that combines bold flavor with creamy indulgence. It’s an easy-to-make recipe that works wonderfully for weeknight meals or casual gatherings. With its rich texture, customizable ingredients, and hearty nature, it’s sure to become a staple in your cold-weather recipe rotation.