White Chicken Chili with Creamy Sauce

White Chicken Chili with Creamy Sauce is a comforting and flavorful twist on traditional chili. Instead of red tomatoes, this version uses white beans, tender chicken, and a creamy sauce that adds richness without overpowering the spices.

Infused with green chilies, cumin, garlic, and a hint of heat, it delivers bold flavor in every spoonful. Perfect for a cozy dinner, game-day gathering, or meal prep, this chili is hearty, satisfying, and packed with protein and fiber.

Why I Love This Recipe

I love this recipe because it’s creamy, comforting, and full of flavor without being heavy. The combination of tender chicken and white beans creates a hearty texture, while the creamy sauce binds the ingredients together beautifully.

Spices like cumin, oregano, and green chilies give it warmth and depth, making it a cozy yet light meal.

Why It’s a Must-Try Dish

This chili is a must-try because it’s different from traditional tomato-based chili yet equally satisfying. Its creamy texture, savory chicken, and lightly spiced sauce make it both comforting and versatile.

You can serve it as a main course, over rice, or with crusty bread. It’s also ideal for meal prep or freezing, making it practical as well as delicious.

Preparation Time & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 6 bowls
• Calories: Approximately 320–350 per serving

Cuisine & Course

• Cuisine: American / Southwestern-inspired
• Course: Soup / Main Course

Ingredients

• 1 tbsp olive oil
• 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1–2 (4 oz) cans chopped green chilies
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder (optional)
• 1/4 tsp cayenne pepper (optional, adjust heat)
• 3 cups chicken broth
• 2 (15 oz) cans white beans, drained and rinsed (cannellini or great northern)
• 1 cup frozen corn kernels (optional)
• 1/2 cup heavy cream or half-and-half
• Salt and black pepper to taste
• Fresh cilantro or green onions for garnish
• Optional toppings: shredded cheese, avocado, sour cream, lime wedges

Simple Cooking Directions

1. Heat olive oil and sauté onions, garlic, and diced chicken until chicken is cooked.
2. Add green chilies, spices, and chicken broth; bring to a simmer.
3. Stir in white beans and corn; cook 10–15 minutes until heated through.
4. Add cream, season with salt and pepper, and heat gently.
5. Serve hot with optional toppings and garnishes.

Step-by-Step Recipe Preparation Method

1. Heat Oil & Cook Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced chicken and cook until lightly browned and mostly cooked through, about 5–7 minutes.
2. Sauté Aromatics: Add chopped onion and minced garlic to the pot. Cook 3–4 minutes until onions are translucent and fragrant.
3. Add Chilies & Spices: Stir in chopped green chilies, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute to bloom the spices.
4. Add Broth & Simmer: Pour in chicken broth and bring the mixture to a gentle simmer.
5. Add Beans & Corn: Stir in drained white beans and corn (if using). Simmer 10–15 minutes until heated through and flavors meld.
6. Add Cream & Seasoning: Reduce heat to low and stir in heavy cream or half-and-half. Taste and season with salt and black pepper as needed. Heat gently without boiling.
7. Serve: Ladle chili into bowls and garnish with fresh cilantro or green onions. Add optional toppings like shredded cheese, avocado slices, sour cream, or a squeeze of lime.

How to Serve

Serve hot as a main course or over rice for extra heartiness. Pair with crusty bread, tortilla chips, or cornbread. Garnish with fresh herbs and your choice of toppings to enhance the flavor and presentation.

Additional Recipe Tips

• Dice chicken uniformly to ensure even cooking.
• Adjust cream quantity based on desired richness.
• For extra flavor, simmer chili longer to allow spices to meld.
• Use low-sodium broth and beans to control salt levels.
• Stir gently after adding cream to prevent curdling.

Variations

• Spicy Version: Add diced jalapeños or more cayenne pepper.
• Vegetarian Option: Substitute chicken with tofu or additional beans and use vegetable broth.
• Southwestern Twist: Add roasted red peppers, smoked paprika, or chipotle in adobo.
• Chunky Style: Keep some beans and chicken in larger pieces for more texture.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Cool completely and freeze in portions in freezer-safe containers for up to 2 months. Reheat gently on the stove, adding a splash of broth or cream if needed.

Special Equipment Needed

Large soup pot or Dutch oven

• Wooden spoon or heat-safe spatula
• Can opener

Frequently Asked Questions (FAQ)

Q1: Can I use leftover cooked chicken?
A: Yes, add it during the last 5–10 minutes of cooking to heat through.

Q2: Can I make this chili dairy-free?
A: Substitute coconut milk or cashew cream for heavy cream.

Q3: Can I adjust the spice level?
A: Absolutely! Reduce or omit chili powder and cayenne, or add more for extra heat.

Q4: Can I prepare this ahead of time?
A: Yes, it tastes even better the next day as flavors meld. Reheat gently before serving.

Conclusion

White Chicken Chili with Creamy Sauce is a rich, flavorful, and comforting dish perfect for any occasion. The tender chicken, creamy sauce, white beans, and subtle spices create a harmonious, satisfying meal that’s both nutritious and indulgent. Easy to prepare and versatile in serving, this chili is a must-try for anyone seeking a hearty yet lighter twist on classic chili. Every spoonful is cozy, creamy, and packed with delicious flavor.