White Chicken Chili is easy, creamy, hearty, and ready in under 30 minutes! Shredded rotisserie chicken, cannellini beans, and green chiles simmer in a flavorful broth enriched with sour cream and cream, making it a comforting one-pot meal perfect for cool nights.
As soon as the weather turns cool, I start craving bowls of something creamy, cozy, and full of flavor. That's when this White Chicken Chili comes in. Using rotisserie chicken keeps prep time short while still delivering the depth of a long-simmered chili. The mild heat from green chiles, creamy beans, and a touch of sour cream make this one of my favorite quick comfort dinners.
Serve it on its own or with tortilla chips on the side for an easy, satisfying meal you can make any night of the week.
Jump to:
Recipe at a Glance
- Ready In: 40 minutes
- Ingredients: Olive oil, butter, onions, jalapeňo, spices, diced green chiles, rotisserie chicken, cannellini beans, chicken broth, cornstarch, sour cream, and heavy cream
- Makes: 6 servingss
- Difficulty: Easy
- Make-Ahead Friendly: Yes
- Leftover Friendly: Yes
Why You'll Love this Recipe
- Quick & Easy: Rotisserie chicken means no raw chicken to prep or cook.
- Creamy & Comforting: Sour cream and heavy cream make it velvety without feeling heavy.
- One-Pot Meal: Minimal cleanup, maximum flavor.
- Make-Ahead Friendly: Flavors deepen after a day in the refrigerator.
Ingredients - What You'll Need
I know that this looks like a lot of ingredients, but they come together quickly.
- The Aromatics: Olive oil, butter, onions, jalapeños, cumin, dried oregano, paprika, and garlic.
- The Base: Diced green chiles, rotisserie chicken, cannellini beans, chicken broth, salt, and pepper.
- The Creaminess: Cornstarch and water slurry with sour cream and heavy cream.
How to Make White Chicken Chili: Step-by-Step
- Sauté the Aromatics: Heat the olive oil and butter in a Dutch oven over medium heat. Add the onions and jalapeño peppers and cook until softened, about 5 minutes. Add the garlic and spices and cook for about 30 seconds, until fragrant.
- Build the Base: Add the chicken chiles, chicken, beans, and broth. Simmer 15-20 minutes uncovered to meld flavors and reduce slightly.
- Thicken and Enrich: Whisk together the cornstarch and water. Add the sour cream and heavy cream and whisk until smooth.
- Add the Creaminess: Add the cornstarch/cream mixture to the chili; stir to combine. Simmer the chili gently for 5 minutes, until it has thickened and become velvety. Correct the seasonings.
- Serve & Garnish: Top with Cheddar cheese, green onion tops, and a dollop of sour cream. Serve with tortilla chips or cornbread.
This White Chicken Chili proves that weeknight dinners can be quick, comforting, and full of flavor. Each spoonful is creamy, satisfying, and gently spiced, making it perfect for both busy evenings and slow weekends. Yum!
Frequently Asked Questions
Yes! You can make the chili a day or two in advance. For the best texture, cook through the simmering step and refrigerate. When you're ready to serve, reheat gently over medium-low heat and then stir in the cornstarch slurry, sour cream, and heavy cream. This keeps the chili creamy without curdling.
Absolutely. Let the chili cool completely, then transfer it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring in a splash of cream to restore the creamy consistency.
Absolutely. Let the chili cool completely, then transfer it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring in a splash of broth or cream to restore the creamy consistency.
Yes, any pre-cooked chicken will work. A rotisserie chicken adds extra flavor and tenderness.
A slow cooker can be used. However, this recipe is designed for stovetop speed. To use a slow cooker, combine all ingredients except the cornstarch slurry, sour cream, and heavy cream. Cook on Low for 4-5 hours, then stir in the creamy ingredients during the last 15 minutes.
Recipe Tips
- Dutch oven vs. braiser: Using a Dutch oven produces even heat and a creamy texture, while a braiser is ideal for serving.
- Simmer uncovered: This allows the flavor to concentrate.
- Add dairy last: Prevents curdling and keeps the broth silky.
- Rotisserie shortcut: Deep flavor with minimal prep. Use just white meat or a combination of white and dark meat.
Other One-Pot Chicken Recipes
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Easy Creamy White Chicken Chili
Equipment
- Dutch Oven
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 ½ cups finely chopped onion (1 medium onion)
- 1 jalapeño pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 1 ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon paprika
- 1 (4-ounce) can diced green chiles, mild or medium
- 3 cups (12 ounces) rotisserie chicken, shredded (See Tip 1)
- 2 (15-ounce) cans Cannellini Beans, rinsed and drained
- 3 cups (24 ounces) low-sodium chicken broth
- 1 Tablespoon Cornstarch mixed with 2 Tablespoons water for thickening
- ½ cup (4 ounces) sour cream (See Tip 2)
- ¼ cup (2 ounces) heavy cream (See Tip 3)
- Salt and black pepper to taste (See Tip 4) to taste (I used ¾ teaspoon salt and ½ teaspoon pepper)
Instructions
- Heat the olive oil and butter in a Dutch oven over medium heat. Add the onion and jalapeño; cook until softened, about 5 minutes. Stir in the garlic, cumin, oregano, and paprika. Cook 30 seconds until fragrant.
- Add the diced green chiles, shredded chicken, beans, and chicken broth. Stir to combine.
- Reduce the heat to medium-low and simmer for 15-20 minutes, allowing the flavors to develop.
- In a small bowl, whisk together the cornstarch and water. Add the sour cream and heavy cream. Whisk until smooth.
- Add the cornstarch/cream mixture. Simmer for 5 minutes, until the sauce has thickened and become creamy.
- Season with salt and pepper to taste.
- Serve and arnish with cheese, scallions, and sour cream.
- Yield: 6 servings (See Tip 5)
Video
Tips/Notes
- May substitute leftover cooked chicken for the rotisserie chicken.
- I used light sour cream.
- May use half-and-half in place of the heavy cream.
- I used ¾ teaspoon of salt and ½ teaspoon of black pepper. The rotisserie chicken tends to be a bit salty, so use additional salt sparingly.
- Leftovers are delicious. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently over medium-low heat, adding a splash of cream.
Leave a Reply