Southwest Creamy White Chicken Chili

Ingredients

See recipe card for exact amounts.

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.

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.

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.

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.

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.

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