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Creamy White Chicken Chili:

Creamy White Chicken Chili

A warm, comforting, and creamy one-pot chili made with white beans, tender chicken, and gentle spices perfect for busy weeknights or cozy evenings at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Creamy White Chicken Chili
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 cups cooked chicken shredded or diced
  • 2 cans white beans (15 oz each), drained and rinsed
  • 1 can chopped green chiles (4 oz), mild or medium
  • 2 cups low-sodium chicken broth
  • 1 cup milk whole or 2%, or half-and-half for extra creaminess
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/2 tsp salt or to taste
Optional Toppings
  • shredded cheddar cheese for topping
  • chopped cilantro
  • sour cream
  • tortilla chips or corn tortillas for serving

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife and cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the cooked chicken and white beans. Mix to combine.
  4. Add chopped green chiles, cumin, oregano, black pepper, and salt. Stir gently.
  5. Pour in chicken broth and bring to a gentle simmer. Cook uncovered for 10 minutes to let the flavors meld.
  6. Stir in milk or half-and-half slowly. Do not boil. Turn off heat once combined and creamy.
  7. Taste and adjust seasoning. Add more salt or cumin if needed.
  8. Serve in bowls with optional toppings like cheddar cheese, sour cream, chopped cilantro, or tortilla chips.

Notes

This chili gets better the next day! To freeze, let it cool fully and portion into freezer-safe containers. Reheat gently with a splash of broth or milk to loosen it back up.