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ByLana Stuart Published: Last Updated:
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4.85 from 20 votes
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With so many red chili recipes out there, this Creamy White Chicken Chili stands out in a class of its own! A rich and creamy alternative to traditional beef chili, this version features tender chicken, hearty beans, and tangy green chilis. It’s the ultimate comfort food!
If you’re a fan of classic chili with its tomato base and tender beef, then you’ll love this easy White Chicken Chili! This rich and hearty recipe has a creamy base and is packed with bites of juicy chicken, zesty chilis, and white beans. This hearty dish is a must-make for the fall and winter seasons.
I like to serve this chili with lots of interesting toppings like avocado, cheese, cilantro, and tortilla chips, but you can add whatever garnishes you like. You can also easily alter the recipe to suit your preferred spice level.
I’ve posted so many chili recipes for various types of chili – Black Bean Chili, Vegetable Chili, White Bean Turkey Chili, Family Favorite Chili, and even my shortcut Chili-My Way. All those have one thing in common – they’re tomato based.
But in this Creamy White Chicken Chili recipe, there’s not a tomato in sight. It has a creamy, buttery, smooth base full of delicious, tender chicken and white beans. And it just may be our all-time favorite chili around here.
❤️ Why You’ll Love This Recipe
- It’s warm, savory, rich, and creamy.
- A tasty, one-pot dinner.
- Great recipe for feeding a crowd.
- Easy to make ahead of time!
WHAT PEOPLE ARE SAYING …
“I just used this recipe in our Neighborhood Chili Cook Off and it was voted Fan Favorite!! Will definitely be making this again!”
— Carey
🛒 Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Rotisserie Chicken – Purchase a cooked rotisserie chicken from your supermarket or use your own freshly roasted or leftover chicken.
- Green Chilies – If you can get Hatch green chilies, use them! The taste is really incredible. If they’re not available, any mild canned green chilies will work.
- White Beans – Any canned white bean works in this recipe. I do prefer great northern beans or cannellini beans.
- Monterey Jack Cheese – Monterey Jack is a mild, creamy cheese that adds to the luscious flavor of this recipe. You can substitute white cheddar if you prefer.
- Whole Milk and Half and Half – Both are used to create rich depth of flavor.
- Tabasco – May be increased, decreased, or omitted depending on your spice tolerance.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Creamy Chicken Chili
- Remove and discard the skin and bones from the cooked rotisserie chicken. Shred or chop the meat and set it aside.
- In a Dutch oven or large soup pot, sauté the onions over medium-high heat in 2 tablespoons of the butter until softened. Remove from the pot and set aside.
- In the same pot, melt the remaining 6 tablespoons of butter over moderately low heat and whisk in the flour.
- Cook, whisking constantly, for about three minutes or until slightly golden.
- Stir in the cooked onions.
- Gradually add the broth then the half and half, whisking constantly until well blended.
- Bring the mixture to a boil, reduce the heat, and simmer, stirring occasionally, for 5 minutes, or until thickened. (It will be nicely and obviously thick.)
- Stir in the Tabasco, chili powder, cumin, salt, and pepper.
- Add the beans, chilies, chicken, cheese, and milk.
- Cook over moderately low heat, stirring occasionally for 20 minutes.
- Add sour cream.
- May be served immediately but is even better served the next day.
- To serve, ladle the chili into bowls and top with the usual chili garnishes – cilantro, cheese, lime wedges, jalapenos, and more!
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This post contains affiliate links. Lana's Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
❗ Recipe Tips and Variations
- Want to try other protein options? Use shredded pork roast or leftover turkey.
- Like your chili on the spicier side? Swap out the mild green chilies for hot chilies of your choice. You could also increase the amount of tabasco sauce, add some crushed red pepper flakes, or cayenne pepper.
- Want to add some smoky or charred flavor? Try using a smoked or grilled chicken, rather than a rotisserie chicken.
- Need ideas on how to top the chili? Try adding some extra cheese, green onions, bacon bits, fresh tomato relish, or avocado slices. I find that ingredients typically found in southwestern or Mexican cuisine pair nicely with this chili.
- Make the recipe your own by adding a little something extra like a can of drained, whole kernel corn, a couple of cloves of garlic, or a few chopped fresh jalapeno peppers. You could also include a bit of smoked paprika or cayenne.
🍚 How I Store and Reheat Leftovers
Leftovers may be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. Make sure that the chili has cooled completely before storing it.
I prefer reheating on the stovetop, but you may use the microwave if you like. A splash of chicken broth may be needed to thin the chili as it tends to thicken even more when chilled.
⏲️ How I Make This Ahead
This recipe can be made and served immediately, but I find that the flavors are always best the next day. Simply prepare the recipe, allow it to cool, and store it covered in the refrigerator overnight. The next day, reheat it on the stovetop over medium to low heat, adding additional chicken broth as necessary. Serve and enjoy!
🍽️ Make it a Meal
Not sure what sides to pair with this? To be honest, it doesn’t need much to make it a full meal, but some southern cornbread muffins or chips and guacamole are always welcome!
❓ Questions About Creamy White Chicken Chili
What if I don’t have a “rotisserie” chicken?
No problem! The rotisserie chicken is used in this recipe simply for convenience. If you don’t have access to them, you can roast a whole chicken at home and use the meat from that. Or you can cook three or four chicken breasts or chicken thighs either in the oven on a sheet pan or simmered with some aromatic vegetables until done.
What is the difference between chili and white chili?
Typically, chili has a base of red chilies or chili powder with tomatoes and red beans along with beef as the main protein. White chili, on the other hand, has a creamy base and contains white beans and chicken.
My white chicken chili isn’t thick! What can I do?
Try cooking it a little longer without a lid on the pot. If it hasn’t thickened after an extra ten minutes or so, slowly stir in a cornstarch slurry (2 tablespoons water mixed with 2 tablespoons cornstarch). It should thicken quickly.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
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White Chicken Chili
A delicious alternative to traditional red chili, my White Chicken Chili features chicken, white beans, and green chilies. It's pure comfort food!
4.85 from 20 votes
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Course: Soups and Stews
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 servings
Calories: 363kcal
Author: Lana Stuart
Ingredients
- 1 rotisserie chicken skin and bones removed
- ½ cup butter divided
- 2 large yellow onions chopped
- ¼ cup all-purpose flour
- ¾ cup chicken broth
- 2 cups half and half
- 1 teaspoon Tabasco
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 16 ounces canned white beans (great northern beans or cannellini beans) drained
- 8 ounces canned chopped mild green chilies ((recommend: Hatch green chilies)) drained
- 6 ounces grated Monterey Jack cheese
- 1 cup milk
- ½ cup sour cream
Instructions
Remove all the skin and bones from the cooked rotisserie chicken and discard. Shred or chop the meat and set aside.
In a large pot or Dutch oven, cook the onion over medium-high heat in 2 tablespoons of butter until softened. Remove from the pot and set aside.
In the same pot, melt the remaining 6 tablespoons of butter over moderately low heat and whisk in the flour.
Cook, whisking constantly, for about three minutes.
Stir in the onion.
Gradually add the broth then the half and half, whisking constantly until well blended.
Bring the mixture to a boil, reduce the heat, and simmer, stirring occasionally, for 5 minutes, or until thickened. (It will be nicely and obviously thick.)
Stir in Tabasco, chili powder, cumin, salt, and pepper.
Add beans, chilies, chicken, cheese, and milk.
Cook over moderately low heat, stirring occasionally for 20 minutes.
Add sour cream.
May be served immediately but is even better served the next day.
To serve – ladle the chili into bowls and top with the usual chili garnishes–cilantro, cheese, lime wedges, jalapenos, etc.
Notes
- To make ahead, allow the chili to cool and store it covered in the refrigerator overnight. It’s even better the second day!
- Offer a choice of chili toppings such as sliced avocado, chopped green onion, fresh cilantro, extra cheese, and jalapenos. And either crackers, tortillas, or cornbread are great accompaniments.
- Leftovers may be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months. Make sure that the chili has cooled completely before storing it.
Nutrition Information
Serving 1 | Calories 363kcal | Carbohydrates 16g | Protein 23g | Fat 23g | Saturated Fat 13g | Cholesterol 103mg | Sodium 873mg | Potassium 324mg | Fiber 3g | Sugar 3g | Vitamin A 680IU | Vitamin C 5mg | Calcium 219mg | Iron 2mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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— This post was originally published on December 6, 2011. It has been updated with new photos and additional information.
Lana Stuart
Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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