When the weather turns chilly, there’s nothing more comforting than a warm bowl of creamy white chicken chili. This recipe is perfect for beginner cooks because it’s simple, requires minimal prep, and can be made using leftover or rotisserie chicken for convenience. Whether cooked on the stovetop, in a slow cooker, or in an Instant Pot, this dish is a versatile, flavorful, and hearty meal that comes together effortlessly. The combination of tender shredded chicken, creamy beans, sweet corn, and a lightly spiced broth makes it an ideal dish for busy weeknights or cozy weekends. This white chicken chili is packed with protein, fiber, and nourishing ingredients, making it a wholesome and satisfying meal. Plus, it can easily be customized to suit different spice levels and dietary preferences.
PrintCreamy White Chicken Chili: A Cozy and Easy Comfort Meal for Beginners
- Total Time: 40 minutes
- Yield: 4-6 servings
Ingredients
- Olive oil (1 tablespoon) – For sautéing onions and garlic. Can be substituted with avocado oil or vegetable oil.
- Yellow onion (1 small, chopped, about ½ cup) – Adds depth of flavor. Red or white onions can also work.
- Garlic cloves (2, minced or 1 ½ teaspoons garlic powder) – Enhances the savory taste.
- Low-sodium chicken broth (2 ½ cups) – Forms the base of the chili. Use homemade broth or vegetable broth for a lighter version.
- Diced green chilies (2 cans, 4 oz each) – Provide mild heat and tang. Substitute with ½ cup salsa verde or chopped fresh green chilies.
- Ground cumin (1 ½ teaspoons) – Adds warm, earthy notes to the chili.
- Cayenne pepper (¼ teaspoon, optional) – For a slight kick. Reduce or omit if you prefer a milder chili.
- Dried oregano (½ teaspoon) – Balances the flavors with a hint of herbaceous aroma.
- Paprika (½ teaspoon) – Adds mild smokiness and enhances color.
- Lime juice (½ small lime, juiced) – Brightens up the dish with a hint of acidity.
- Salt and freshly ground black pepper (to taste) – Enhances the flavors of all ingredients.
- Great northern beans (2 cans, 15 oz each, drained and rinsed) – Provide creaminess and heartiness. Cannellini beans or navy beans are great alternatives.
- Sour cream or plain Greek yogurt (1 cup) – Adds a rich, creamy texture. Greek yogurt is a healthier alternative.
- Corn (1 cup, frozen or fresh) – Adds sweetness and texture. Can substitute with canned corn (drained).
- Cooked chicken (2 heaping cups, shredded, rotisserie or leftover) – The star protein of this dish. Can use poached, grilled, or roasted chicken.
Instructions
Stovetop Method:
- Sauté the Aromatics: Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Spices: Pour in the chicken broth, then add diced green chilies, ground cumin, cayenne pepper, dried oregano, paprika, lime juice, salt, and black pepper. Stir to combine.
- Prepare the Beans: Drain and rinse the beans in a strainer. Take a large ladleful of beans and place them in a blender or food processor with a small amount of broth from the pot. Blend until smooth. This step helps thicken the chili for a creamy consistency.
- Simmer the Chili: Add both the pureed and whole beans to the pot along with the corn. Bring the mixture to a simmer and cook uncovered for 15-30 minutes, stirring occasionally.
- Finish with Cream and Chicken: Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded cooked chicken. Adjust seasoning as needed.
- Serve and Garnish: Ladle the chili into bowls and top with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
Slow Cooker Method:
- Layer Ingredients: In a slow cooker, combine raw chicken breasts (or add cooked rotisserie chicken at the end), chicken broth, green chilies, spices, lime juice, corn, and beans.
- Sauté Aromatics Separately: In a pan, heat olive oil and sauté onions for a few minutes before adding garlic. Transfer to the slow cooker.
- Cook: Cover and cook on low for 5 hours or high for 3 hours.
- Shred Chicken: If using raw chicken, remove it after cooking and shred with two forks before returning it to the pot.
- Blend for Thickness (Optional): Puree a ladleful of beans and broth in a blender and add back to the chili for a thicker consistency.
- Stir in Sour Cream: Add sour cream or Greek yogurt before serving.
Instant Pot Method:
- Sauté Onions and Garlic: Turn Instant Pot to the sauté setting. Heat olive oil, add onions, and cook for a few minutes. Stir in garlic and cook for 30 seconds before turning off the Instant Pot.
- Add Ingredients: Pour in chicken broth, then add green chilies, cumin, paprika, oregano, cayenne, salt, black pepper, lime juice, corn, and beans.
- Cook: Add raw chicken breasts (or use cooked chicken and stir it in at the end). Secure the lid and cook on High Pressure for 8 minutes, then let the pressure naturally release for 15 minutes.
- Shred Chicken and Blend: Remove chicken, shred it, and return it to the pot. If you prefer a thicker texture, blend some of the beans and broth before stirring back in.
- Finish with Cream: Stir in sour cream or Greek yogurt before serving.
Notes
- Spice Control: If you’re sensitive to heat, use only one can of green chilies and skip the cayenne pepper.
- Make it Vegetarian: Omit the chicken and use vegetable broth. Add extra vegetables like bell peppers or zucchini for added texture.
- Creamy vs. Brothy: Blending some of the beans creates a thicker consistency. If you prefer a brothier chili, skip this step.
- Shredding Chicken: The easiest way to shred chicken is using two forks or a hand mixer for effortless results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Why This Recipe is Perfect for Beginners
- Simple Ingredients: Most of the ingredients are pantry staples or readily available at grocery stores.
- Quick and Easy: This dish comes together in under an hour and requires minimal chopping and prep.
- Versatile Cooking Methods: Can be made on the stovetop, in a slow cooker, or an Instant Pot, allowing flexibility based on your schedule.
- Make-Ahead Friendly: Great for meal prep since it stores well and can be frozen for later use.
- Customizable: Adjust spice levels, swap ingredients, or make it vegetarian with simple modifications.
Ingredients and Substitutions
Main Ingredients:
- Olive oil (1 tablespoon) – For sautéing onions and garlic. Can be substituted with avocado oil or vegetable oil.
- Yellow onion (1 small, chopped, about ½ cup) – Adds depth of flavor. Red or white onions can also work.
- Garlic cloves (2, minced or 1 ½ teaspoons garlic powder) – Enhances the savory taste.
- Low-sodium chicken broth (2 ½ cups) – Forms the base of the chili. Use homemade broth or vegetable broth for a lighter version.
- Diced green chilies (2 cans, 4 oz each) – Provide mild heat and tang. Substitute with ½ cup salsa verde or chopped fresh green chilies.
- Ground cumin (1 ½ teaspoons) – Adds warm, earthy notes to the chili.
- Cayenne pepper (¼ teaspoon, optional) – For a slight kick. Reduce or omit if you prefer a milder chili.
- Dried oregano (½ teaspoon) – Balances the flavors with a hint of herbaceous aroma.
- Paprika (½ teaspoon) – Adds mild smokiness and enhances color.
- Lime juice (½ small lime, juiced) – Brightens up the dish with a hint of acidity.
- Salt and freshly ground black pepper (to taste) – Enhances the flavors of all ingredients.
- Great northern beans (2 cans, 15 oz each, drained and rinsed) – Provide creaminess and heartiness. Cannellini beans or navy beans are great alternatives.
- Sour cream or plain Greek yogurt (1 cup) – Adds a rich, creamy texture. Greek yogurt is a healthier alternative.
- Corn (1 cup, frozen or fresh) – Adds sweetness and texture. Can substitute with canned corn (drained).
- Cooked chicken (2 heaping cups, shredded, rotisserie or leftover) – The star protein of this dish. Can use poached, grilled, or roasted chicken.
Topping Suggestions:
- Fresh cilantro – Adds freshness and a burst of flavor.
- Shredded cheese (cheddar, Monterey Jack, or pepper jack) – Melts beautifully into the chili for extra richness.
- Tortilla chips – Provide a satisfying crunch.
- Green onions – Offer a mild oniony flavor.
- Avocado slices – Add creaminess and healthy fats.
Step-by-Step Instructions
Stovetop Method:
- Sauté the Aromatics: Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Spices: Pour in the chicken broth, then add diced green chilies, ground cumin, cayenne pepper, dried oregano, paprika, lime juice, salt, and black pepper. Stir to combine.
- Prepare the Beans: Drain and rinse the beans in a strainer. Take a large ladleful of beans and place them in a blender or food processor with a small amount of broth from the pot. Blend until smooth. This step helps thicken the chili for a creamy consistency.
- Simmer the Chili: Add both the pureed and whole beans to the pot along with the corn. Bring the mixture to a simmer and cook uncovered for 15-30 minutes, stirring occasionally.
- Finish with Cream and Chicken: Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded cooked chicken. Adjust seasoning as needed.
- Serve and Garnish: Ladle the chili into bowls and top with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
Slow Cooker Method:
- Layer Ingredients: In a slow cooker, combine raw chicken breasts (or add cooked rotisserie chicken at the end), chicken broth, green chilies, spices, lime juice, corn, and beans.
- Sauté Aromatics Separately: In a pan, heat olive oil and sauté onions for a few minutes before adding garlic. Transfer to the slow cooker.
- Cook: Cover and cook on low for 5 hours or high for 3 hours.
- Shred Chicken: If using raw chicken, remove it after cooking and shred with two forks before returning it to the pot.
- Blend for Thickness (Optional): Puree a ladleful of beans and broth in a blender and add back to the chili for a thicker consistency.
- Stir in Sour Cream: Add sour cream or Greek yogurt before serving.
Instant Pot Method:
- Sauté Onions and Garlic: Turn Instant Pot to the sauté setting. Heat olive oil, add onions, and cook for a few minutes. Stir in garlic and cook for 30 seconds before turning off the Instant Pot.
- Add Ingredients: Pour in chicken broth, then add green chilies, cumin, paprika, oregano, cayenne, salt, black pepper, lime juice, corn, and beans.
- Cook: Add raw chicken breasts (or use cooked chicken and stir it in at the end). Secure the lid and cook on High Pressure for 8 minutes, then let the pressure naturally release for 15 minutes.
- Shred Chicken and Blend: Remove chicken, shred it, and return it to the pot. If you prefer a thicker texture, blend some of the beans and broth before stirring back in.
- Finish with Cream: Stir in sour cream or Greek yogurt before serving.
Beginner Tips and Notes
- Spice Control: If you’re sensitive to heat, use only one can of green chilies and skip the cayenne pepper.
- Make it Vegetarian: Omit the chicken and use vegetable broth. Add extra vegetables like bell peppers or zucchini for added texture.
- Creamy vs. Brothy: Blending some of the beans creates a thicker consistency. If you prefer a brothier chili, skip this step.
- Shredding Chicken: The easiest way to shred chicken is using two forks or a hand mixer for effortless results.
Serving Suggestions
- Pair with warm cornbread, garlic bread, or a simple side salad.
- Serve with rice or quinoa for a heartier meal.
- Drizzle with hot sauce for extra heat.
Storage and Freezing Tips
- Refrigeration: Store in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
- Freezing: Freeze chili before adding sour cream. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat and stir in sour cream before serving.
Conclusion
White Chicken Chili is the perfect beginner-friendly recipe that delivers incredible flavor with minimal effort. Whether made on the stovetop, slow cooker, or Instant Pot, it’s a comforting dish that’s versatile, easy to make, and packed with nutritious ingredients. With customizable spice levels, simple substitutions, and make-ahead options, this chili is bound to become a favorite in your meal rotation. Give it a try and let us know how it turns out!