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    Home » Recipes » Entrees

    Southwest Creamy White Chicken Chili

    by Mindy Boyd · Published: Mar 31, 2019 · Updated: Dec 13, 2024

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    ⏲️ 27 minutes mins
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    Southwest White Chicken Chili is a comforting dish made with chicken, white beans, green chiles, broth, sour cream, and spices. It’s quick to prepare and perfect for busy nights.

    A bowl of chicken chili and the pan and another bowl of chili that are partially visible.

    This creamy white chicken chili is a family favorite. Use uncooked chicken thighs or breast, rotisserie chicken, or leftover shredded chicken—whatever you have on hand. It’s flavorful and mild enough for kids to enjoy, making it perfect for the whole family.

    Serve with Corn Oat Muffins or Cheddar Drop Biscuits for a complete meal. For dessert ideas, check out our Desserts & Treats section!

    The large saucepan full of Southwest Creamy White Chicken Chili, there is a ladle in it.
    Jump to:
    • Ingredients
    • Ingredient Notes and Substitutions
    • How to Make Creamy Southwest Chicken Chili 
    • Tips
    • Personalize This Southwestern Chicken Chili
    • Storage and Reheating
    • How to freeze
    • Try These One Pot Recipes Next!
    • Southwest Creamy White Chicken Chili
    The pan of creamy chicken chili with a ladle full above the pan.

    Ingredients

    See recipe card for exact amounts.

    All of the ingredients needed to make the white chili, they are labeled with the name of the ingredient.

    Ingredient Notes and Substitutions

    • Cooked Chicken: I often use my crockpot whole chicken, but if I’m short on time, a store-bought rotisserie chicken works great. Boneless skinless chicken breasts or thighs (about 1 pound total) are also excellent options.
    • White Beans: Great Northern beans or cannellinni beans are perfect for this white chili.
    • Onion: Yellow onion adds a mild, sweet flavor, but white onion works in a pinch.
    • Chicken Broth: Store-bought broth keeps things simple, but homemade broth adds an extra layer of flavor if you have it.
    • Sour Cream: This adds creaminess and a tangy flavor. For a healthier option, substitute with Greek yogurt.
    • Milk: Any type of milk works—dairy or non-dairy. Use heavy cream for an even creamier chili.
    • Green Chiles: Canned chiles are quick and easy; no need to drain them. For a milder flavor don’t use the whole can.
    • Olive Oil: Vegetable or canola oil work just as well.
    • Garlic: Freshly chopped garlic is ideal, but pre-chopped garlic from a jar or tube saves time without sacrificing flavor.
    • Seasonings: We use cumin, dried oregano, cayenne pepper, salt, and black pepper for a flavorful base. Adjust the cayenne to control the heat level.
    All of one bowl of chili and part of another bowl of chili with spoons sitting next to them.

    How to Make Creamy Southwest Chicken Chili 

    1. Heat the olive oil in a large saucepan over medium heat. Sauté the onion and garlic until the onion is translucent and begin to caramelize, about 5 minutes.
    2. Add the chicken broth, beans, green chiles, cumin, oregano, salt, pepper, and cayenne. Bring to a boil over medium-high heat, then reduce heat and simmer for 20 minutes.
    3. Stir in the chicken and cook for 5 more minutes.
    4. Mix in the sour cream and milk, heating through for 2–3 minutes.
    A collage of six images showing the steps to make the one-pot white chicken chili.

    Tips

    • If using precooked chicken (rotisserie or leftovers), add it at the end to avoid breaking it up too much.
    • For uncooked chicken, add it at the beginning with the onion and garlic. If using cubed chicken you may want to reduce the broth slightly.
    • We like our chili to be a little soupy, so I use 2 full cans of broth with precooked chicken and less when using uncooked chicken—adjust based on your preference.
    The entire pot of the finished chicken chili after the sour cream and milk have been added.

    Personalize This Southwestern Chicken Chili

    Make each bowl of chili your own with a variety of delicious toppings! Here are some of our favorites to inspire you:

    • Dollop of Sour Cream: Adds extra creaminess and a cool contrast to the chili’s warm spices.
    • Sliced Green Onions: For a fresh and mild onion flavor.
    • Crushed Tortilla Chips or Tortilla Strips: Add a satisfying crunch and a hint of corn flavor.
    • Shredded Cheese: Monterey Jack, Pepper Jack, or Sharp Cheddar are all fantastic choices—choose your favorite!
    • Fresh Lime Juice: Squeeze a wedge of lime over your chili for a bright, tangy pop.
    • Fresh Cilantro: A sprinkle of cilantro adds a burst of herbal freshness to each serving.
    Close up of one serving of chili in a white bowl, the recipe title is in text at the top so it can be pinned on Pinterest.

    Storage and Reheating

    • Storage: Place leftover chicken chili in an airtight container and store it in the refrigerator for up to 3 days.
    • Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, warm individual servings in the microwave in 1-minute intervals, stirring after each, until heated evenly. The exact time will depend on the portion size and microwave wattage.

    How to freeze

    Allow the chili to cool completely before freezing. Transfer it to a freezer-safe container or a zip-top freezer bag, leaving some room for expansion. Label with the date and freeze for up to 3 months.

    Try These One Pot Recipes Next!

    Close up overhead shot of one bowl of chili with beans.

    Beef Chili with Beans

    Perfect to feed a crowd or make once and freeze some for later making it great for meal prep.

    The skillet of chili mac with a serving taken out of it, the serving spoon is in the pan too.

    Chili Mac

    Just as quick and easy as the popular boxed dinner but a little better for you.

    Mild Mexican Mexican Chili features ground beef, tomatoes, two kinds of beans, corn, green chiles, taco seasoning and Ranch dressing. 

    Taco Chili

    This dish comes together quickly making it great for any night of the week.

    Did you love this recipe?

    We would love it if you’d leave a comment and ⭐️⭐️⭐️⭐️⭐️ review below!

    Feature image of a close up shot of one bowl of Southwest Creamy White Chicken Chili.

    Southwest Creamy White Chicken Chili

    Mindy Boyd
    Southwest White Chicken Chili is a comforting dish made with chicken, white beans, green chiles, broth, sour cream, and spices. It’s quick to prepare and perfect for busy nights. This creamy white chicken chili is a family favorite. Use uncooked chicken thighs or breast, rotisserie chicken, or leftover shredded chicken—whatever you have on hand.
    5 from 14 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 22 minutes mins
    Total Time 27 minutes mins
    Course Main Course
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • 1 tbsp olive oil
    • 1 cup onion
    • 1 tsp chopped garlic
    • 2 cans chicken broth 14.5 ounces each
    • 2 cans white beans 15.5 ounces each, rinsed and drained
    • 1 can green chiles 4 ounces
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1/4 tsp cayenne pepper
    • 4 cups cooked chicken
    • 1 cup sour cream
    • 1/2 cup milk
    Get Recipe Ingredients

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    Instructions
     

    • Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until the onion is translucent and begin to caramelize, about 5 minutes.
      1 tbsp olive oil, 1 cup onion, 1 tsp chopped garlic
    • Add chicken broth, beans, green chiles, cumin, oregano, salt, pepper, and cayenne. Bring to a boil over medium-high heat, then reduce heat and simmer 20 minutes.
      2 cans chicken broth, 2 cans white beans, 1 can green chiles, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp cayenne pepper
    • Stir in chicken and cook for 5 more minutes.
      4 cups cooked chicken
    • Mix in sour cream and milk, heating through for 2–3 minutes.
      1 cup sour cream, 1/2 cup milk

    Notes

    To make this chili more kid-friendly or less spicy, omit or reduce the amount of cayenne pepper to suit your taste.
    For uncooked chicken, add it at the beginning with the onion and garlic. If using cubed chicken you may want to reduce the broth slightly.
    We like our chili to be a little soupy, so I use 2 full cans of broth with precooked chicken and less when using uncooked chicken—adjust based on your preference.
    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is only an estimate and may not be correct for the specific ingredients used.  
     
    See notes, tips and other valuable information in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Calories: 311kcal | Carbohydrates: 23g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 766mg | Potassium: 625mg | Fiber: 6g | Sugar: 4g | Vitamin A: 269IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 4mg
    Tried this recipe?Let us know how it was with a comment below.

    Recipe adapted from Food.


     

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    Reader Interactions

    Comments

    1. Daphne Lewis says

      October 22, 2019 at 6:24 pm

      I love white chili and am saving this to make next week! It looks delicious!

      Reply
      • Mindy Boyd says

        October 24, 2019 at 8:14 pm

        We made it last week! It is finally the perfect time of year for this dish.

        Reply
    2. angiesrecipes says

      April 01, 2019 at 2:31 am

      I have never had a white chili. This looks so comforting and tasty, Mindy. Can’t wait to try it!

      Reply
      • Mindy Boyd says

        April 04, 2019 at 6:50 pm

        Thanks so much Angie!

        Reply
    5 from 14 votes (14 ratings without comment)

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