Creamy White Chicken Chili

Creamy White Chicken Chili

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Creamy White Chicken Chili

Creamy White Chicken Chili

This creamy white chicken chili is easy to make on the stovetop, in a slow cooker or in an instant pot. This is a great weeknight meal because you can use any leftover chicken.
Cook Time 30 minutes
Course Breakfast
Servings 4 people


1 small yellow onion chopped (about ½ cup)

2 cloves garlic finely minced (or 1 ½ teaspoons garlic powder)

2½ cups low-sodium chicken broth

¼ tsp cayenne pepper

½ tsp dried oregano

½ tsp paprika

1 cup sour cream or plain Greek yogurt

1 cup corn frozen or fresh

2 heaping cups cooked chicken shredded (rotisserie or left-over chicken*)

1½ tsp cumin

½ small lime juice from

2 4 oz cans diced green chilies

salt and freshly ground black pepper to taste

2 15 oz cans Great Northern beans

1 tbsp olive oil

For the Toppings:

cilantro, tortilla chips, shredded cheese, green onion, avocado, or other desired toppings


    • Over medium-high-heat, heat olive oil in large (6-6 quart) saucepan. Add the onion & saute till tender. Then add the garlic and cook for another 30 seconds.
    • Add chicken broth, cumin, paprika, green chilies, lime juice, cayenne, oregano and season with pepper and salt to taste. Next drain and rinse beans in a strainer.
    • Measure out a big ladleful of the beans and put it in a food processor with a little broth from the soup. Blend till smooth (this step is optional, but it will give you the creamy & thick texture). Add whole beans, pureed beans and corn to the soup pot.
    • Bring the mixture simmer and cook for about 15-30 minutes, then cover and continue to cook. Remove from heat. Stir in the sour cream, cooked chicken.
    • Serve garnished with shredded cheese, cilantro, tortilla chips and avocado slices if desired.
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