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–+ servings

Creamy White Chili Recipe with Chicken

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A cozy, satisfying white chicken chili made with rotisserie chicken and Great Northern beans, simmered in a creamy, velvety broth with green chiles and aromatic spices. This one-pot meal comes together quickly, offering rich comfort with minimal effort—perfect for casual family dinners or lively get-togethers.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 7 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound rotisserie chicken shredded
  • 1 medium onion chopped
  • 1 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 can Great Northern beans 15-ounce cans, drained and rinsed
  • 14 1/2 ounces chicken broth
  • 2 can diced green chiles 4-ounce cans
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream

Equipment

  • Large saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. Warm olive oil in a large saucepan over medium heat. Add the chopped onion and garlic powder, and sauté until the onion is soft and translucent.
  2. Stir in the shredded chicken, drained beans, chicken broth, green chiles, salt, oregano, cumin, pepper, and cayenne. Mix thoroughly.
  3. Raise the heat and bring the mixture to a boil. Lower heat to a simmer and cook uncovered for 30 minutes to let the flavors blend.
  4. Take the pot off the heat. Add the sour cream and heavy whipping cream, stirring until the chili is creamy throughout. Garnish as desired and serve hot.

Nutrition

Calories: 485kcal

Notes

You can substitute cannellini beans or navy beans if Great Northern beans aren't available. To tone down the heat, skip the cayenne or use only one can of chiles; for extra kick, add chopped jalapeños. White chili thickens as it sits—stir in extra chicken broth to thin if needed. Refrigerate leftovers up to four days or freeze for up to three months. Always add the dairy off heat to avoid curdling. Enjoy with toppings like shredded cheese, tortilla chips, green onions, or lime wedges.

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