WW DietWW Recipes

Creamy White Chicken Chili

Updated on 6 min read

Quick Description:

A hearty, creamy twist on traditional chili – packed with tender chicken, white beans, corn, and just the right kick of spice.

Servings and Timing:

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 6
  • Dietary Badges: Gluten-Free, High-Protein, Comfort Food

Ingredients List:

  • Cooked shredded chicken (rotisserie or pre-cooked works great)
  • White beans (cannellini or great northern)
  • Sweet corn (fresh, canned, or frozen)
  • Onion
  • Garlic
  • Chicken broth or stock
  • Cream cheese
  • Sour cream or heavy cream
  • Green chilies (mild or hot, depending on your heat preference)
  • Olive oil or butter
  • Ground cumin
  • Oregano
  • Chili powder
  • Salt & pepper
  • Fresh cilantro or parsley (optional garnish)
  • Lime (optional for brightness)

Instructions:

  1. Sauté the aromatics:
    Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent, about 5 minutes. Add minced garlic and cook for another minute.
  2. Add seasoning & base:
    Stir in cumin, oregano, and chili powder. Pour in chicken broth and green chilies. Bring to a simmer.
  3. Add beans and corn:
    Stir in the drained white beans and corn. Let it simmer gently for 5–7 minutes.
  4. Mix in chicken:
    Add the cooked shredded chicken to the pot. Simmer for 5 more minutes until warmed through.
  5. Creamy finish:
    Stir in cream cheese and sour cream until fully melted and the chili is creamy. Simmer for 2–3 more minutes, stirring frequently.
  6. Taste and adjust:
    Season with salt and pepper to taste. Squeeze in a little lime juice for brightness if desired.
  7. Serve and garnish:
    Ladle into bowls and garnish with chopped cilantro, shredded cheese, or a dollop of sour cream.

Additional Notes:

  • Naturally gluten-free (check broth labels to be sure).
  • Make it keto by using less corn and subbing some beans with cauliflower.
  • Use pre-cooked chicken for a super fast version.

Brief Introduction:

This creamy white chicken chili is my go-to recipe when I want something hearty, cozy, and full of flavor—but without the heaviness of traditional chili. I first created it on a cold day when I only had a few pantry staples and leftover rotisserie chicken. It quickly became a family favorite!

The creamy broth balances the savory chicken, sweet corn, and hearty beans with just enough spice to keep it exciting. Plus, it’s a one-pot wonder, making cleanup a breeze.

Step-by-Step Cooking Guide:

Step 1: Sauté Onion & Garlic

Use a large soup pot or Dutch oven. Cook diced onion in olive oil until soft and golden, then add garlic for the last 60 seconds. The aromatics build your flavor base.

Tip: Don’t skip this step! A good sauté is the secret to deep, layered flavor.

Step 2: Build the Base

Add seasonings (cumin, oregano, chili powder), broth, and green chilies. Stir well to distribute spices evenly and bring the pot to a simmer.

Step 3: Add Beans and Corn

Toss in the white beans and corn. This gives the chili its heartiness and a sweet, creamy balance.

Tip: If using frozen corn, no need to thaw first—just toss it in!

Step 4: Chicken Time

Add your shredded chicken. This is where leftovers or rotisserie chicken are perfect. Simmer everything together so flavors meld.

Step 5: Make It Creamy

Lower the heat and stir in cream cheese and sour cream. They’ll melt into the broth, transforming it into something rich and luxurious.

Troubleshooting: If cream cheese isn’t melting smoothly, you can microwave it first or whisk it separately with some hot broth before adding.

Step 6: Final Taste and Garnish

Taste, adjust seasoning, and stir in a squeeze of lime. Garnish with cilantro, shredded cheese, or tortilla strips.

Ingredient Details and Substitution Tips:

Ingredient Explanations:

  • White Beans: Cannellini or Great Northern work well for creaminess and texture.
  • Cream Cheese: Adds a rich, tangy depth—don’t skip it!
  • Green Chilies: Adjust quantity for more or less spice.
  • Sour Cream: Makes the broth extra smooth. You can use heavy cream for a richer version.

Substitution List:

  • Chicken: Swap with turkey or a vegetarian protein like tofu or jackfruit.
  • Dairy-Free: Use vegan cream cheese and coconut cream.
  • Beans: If you’re out of white beans, pinto beans can work in a pinch.
  • Low-Carb: Use fewer beans and corn; bulk it up with cauliflower rice.

Equipment Alternatives:

  • No immersion blender needed—this chili stays chunky.
  • Dutch oven or large pot both work great.

Recipe Variations and Serving Suggestions:

Flavor Variations:

  • Spicy Kick: Add jalapeños or cayenne.
  • Smoky: Use smoked paprika or add a few dashes of liquid smoke.
  • Cheesy: Stir in shredded cheddar or pepper jack cheese.

Dietary Variations:

  • Vegetarian: Use veggie broth, skip the chicken, and add mushrooms or chickpeas.
  • Dairy-Free: Use cashew cream or vegan alternatives.

Serving & Presentation:

  • Top with tortilla strips, avocado slices, cheese, or chopped fresh cilantro.
  • Serve with cornbread, rice, or a simple green salad.

Pairing Suggestions:

  • Drink: Light beers, sparkling water, or a citrusy IPA.
  • Soundtrack: Something cozy and upbeat—like acoustic indie or jazz.

Storage and Make-Ahead Information:

Storage Instructions:

  • Cool completely before storing in an airtight container.
  • Refrigerate for up to 4 days.

Freezing:

  • Freeze in individual portions for up to 3 months.
  • Thaw in fridge overnight, then reheat on stove.

Reheating Instructions:

  • Gently reheat over medium-low heat, stirring frequently.
  • Add a splash of broth if it thickens too much.

Make-Ahead Tips:

  • Can be made 1–2 days ahead; flavors improve as it sits.
  • Prepare all components (chicken, beans, broth) ahead and combine just before serving.

Nutrition Facts (Approximate per Serving):

  • Calories: 380
  • Protein: 28g
  • Fat: 18g
  • Carbs: 25g
  • Fiber: 5g
  • Sugar: 3g
  • Sodium: 580mg

Frequently Asked Questions (FAQs):

Q: Can I use canned chicken?
A: Yes, just drain and shred before adding in.

Q: How spicy is this?
A: Mild with a gentle warmth. Add chili flakes or jalapeños if you like it hot.

Q: Can I freeze this?
A: Definitely! It freezes well for up to 3 months. See storage section.

Q: Can I make it in the slow cooker?
A: Yes! Add all ingredients except cream cheese and sour cream and cook on low 6–8 hours. Stir in dairy at the end.

Optional Personal Story:

This dish was born during a snowstorm when I had limited ingredients but a strong craving for chili. I tossed together what I had — rotisserie chicken, white beans, some corn — and decided to throw in cream cheese on a whim. It turned into something warm, comforting, and absolutely delicious. Now, it’s a weekly winter staple in my home, and one of the most requested dishes by friends and family.

Call-to-Action:

Try this Creamy White Chicken Chili for your next cozy night in and let me know how it turned out in the comments below! Don’t forget to snap a pic and tag me on social media. 💛

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