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Creamy White Chicken Chili

This white chicken chili is a smooth, hearty soup made with tender shredded chicken, white beans, and a flavorful broth infused with cumin, green chilies, garlic, and onion. The dish boasts a velvety texture with a light, creamy appearance, and a delicate spice that gently warms the palate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs cooked and shredded
  • 2 cups white beans cooked or canned, drained and rinsed
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 green chili green chili pepper deseeded and chopped
  • 1 tsp ground cumin
  • 4 cups chicken broth low sodium preferred
  • 1/2 cup sour cream for richness and creaminess
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper
  • optional fresh cilantro or green onions chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Sharp Knife

Method
 

  1. Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
  2. Add the minced garlic and chopped green chili to the pot. Stir continuously for about 1 minute until the garlic is fragrant and slightly golden.
  3. Sprinkle in the ground cumin, stirring well to coat the aromatics evenly. Let cook for another 30 seconds to toast the spices and deepen their flavor.
  4. Add the shredded cooked chicken into the pot, stirring to combine with the aromatics. Cook for 2-3 minutes, allowing the flavors to meld.
  5. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the white beans and stir to distribute evenly.
  6. Reduce the heat to low, cover the pot partially, and let it simmer for about 20 minutes, stirring occasionally. The broth should thicken slightly, and the flavors will meld nicely.
  7. Stir in the sour cream, which will create a smooth, creamy texture in the chili. Adjust seasoning with salt and pepper to taste.
  8. Once the chili is heated through and creamy, turn off the heat. Ladle into bowls and garnish with chopped cilantro or green onions if desired for a fresh finishing touch.

Notes

For extra richness, stir in a splash of heavy cream or cheese before serving. This chili pairs wonderfully with warm cornbread or crusty bread.