Creamy White Chicken Chili

The BEST White Chicken Chili! Loaded with white beans, shredded chicken, green chiles, and the perfect blend of spices, this recipe comes together quickly and is always a crowd favorite. Enjoy it all on its own or with any of your favorite chili toppings!

4.89 from 9 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 237kcal

Author: Cathy Trochelman

Ingredients

1 Tablespoon olive oil
1 cup red onion chopped
3 cloves minced garlic
4 cups shredded cooked chicken (I used 1 rotisserie chicken)
3 15 ounce cans Northern Beans, rinsed and drained
15 ounce can chicken broth
8 ounce can diced green chilies
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup half & half

Instructions

In a large pot, heat olive oil over medium heat. Add onion and garlic and saute 3-5 minutes.
Add chicken, beans, broth, green chilies, and seasonings.
Bring to a boil; reduce heat and simmer 30 minutes.
Stir in sour cream and half & half.
Serve with your choice of toppings, including shredded cheese, tortilla chips, cilantro, onions, and sour cream.

Notes

our favorite white chicken chili toppings

shredded cheese
chopped onion
minced cilantro
tomatoes
avocado
crushed tortilla chips

storing & reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, transfer to a small saucepan and heat on medium, stirring constantly, until warmed through.

Nutrition