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One cold fall night, I stumbled on this idea for White Chicken Chili when I was bored of regular chili. That first pot with its creamy goodness, juicy chicken, and gentle heat from green chilies had my family grabbing refills before their bowls were close to empty. Since then, it’s been our ultimate comfort food—especially on hectic weekdays when we want something cozy and filling.
Totally Irresistible
The magic here is how it stays creamy and filling but never makes you feel stuffed. I swap out heavy cream for sour cream to keep things lighter but still super rich. I like that you can throw everything in a pot on the stove, or let it bubble away in your slow cooker if you’re out and about. And when I’m in a real hurry, the Instant Pot saves dinner—no exaggeration, it always turns out dreamy.
Grab These Ingredients
- Broth and cream: chicken stock and a big spoonful of sour cream create an awesome base.
- Green chilies: canned ones hit the right level of spice, nothing too wild.
- Seasonings: toss in cumin, coriander, oregano—they give deep, crowd-pleasing flavor.
- White beans: cannellini or Great Northern both get super creamy here.
- For topping: stuff like shredded cheese, tortilla bits, sliced avocado, or lime to make it special.
- Chicken: Rotisserie leftovers or roasted bites keep it easy and tasty.
- Bright stuff: Onions, loads of garlic, and fresh cilantro liven up every bite.
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Ready to Cook
- Finishing touch:
- Add sour cream at the very end, and give it another taste—maybe more seasoning if needed, up to you.
- Let it simmer:
- Pour in the broth, chicken, whole beans, and chilies. Let all that bubble until those flavors are best buddies.
- Get it silky:
- Smash or blend about a cup of white beans—this little trick makes your chili super creamy, no extra cream needed.
- Set the foundation:
- Sauté those onions first until they smell sweet and look golden. Next, bring in your garlic and spices so the whole kitchen smells unreal.
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My Best Tips
I’ve cooked this dozens of times and figured out a few things. Seriously, don’t skip mashing up some of the beans—that’s your secret thickener, skirt flour and cream. If you’re starting with raw chicken, cook it right in the pot, then shred it for loads of flavor. I keep tasting as it goes, sometimes just a pinch of salt or an extra splash of lime makes a wow difference.
Tasty Pairings
We’re big fans of eating this with warm, crusty bread to wipe every drop off the bowl. If I have time, I’ll bake cornbread—trust me, sweet corn with creamy chili rocks. Don’t forget the finishing touches: cut up avocado, wedges of lime, or tortilla chips for some crunch. My kids love adding a handful of cheese or a scoop of sour cream to make theirs just right.
Make Ahead & Save
This gets tastier after a day or two in the fridge. Put leftovers in a tight container—they’ll last up to four days, easy. To reheat, use your stove on low or a microwave, just stir every so often. If you want to freeze, skip the sour cream until you thaw and warm it up again—it keeps much better. I usually double up so we have some waiting in the freezer for busy days.
Switch Things Up
Sometimes I go meatless—zucchini, bell peppers, more beans make it awesome. Like more heat? Drop in another can of chilies or dice up a jalapeño for an extra punch. My neighbor swears by ground turkey instead of chicken—she says it’s a game changer. The cool part is, you can’t really mess this one up and it’s easy to put your own spin on it.
Crowd Pleaser
This White Chicken Chili is more than just something we eat—it’s pure comfort. Whether it’s a jam-packed Wednesday or a lazy Sunday, it always brings happy faces around the table. I love how the house smells, everyone talking over steaming bowls, and the clatter of spoons. All it takes is simple stuff, a bit of time, and a big dash of love—that’s everything.
Frequently Asked Questions
- → Can I freeze this chili?
Yup—just hold off on the sour cream before freezing. It'll keep in the freezer for around 3 months. Stir in the sour cream once you reheat it, that way it stays creamy and doesn’t get weird.
- → How can I control the spice level?
If you want it less spicy, just use one can of mild green chilis instead of two and skip the cayenne. Easy fix.
- → Can I use raw chicken instead of rotisserie?
Go for it. Toss about 1.5 pounds of raw chicken in with your broth in the second step, or follow the slow cooker/Instant Pot notes for raw chicken instead.
- → Can I make this vegetarian?
Sure. Drop the chicken, switch to veggie broth, and toss in extras like zucchini or bell pepper for more veggies in every bite.
- → How long does it keep?
This chili keeps fine in the fridge for 3 or 4 days. Just warm it up in the microwave or on the stove whenever you want more.
Conclusion
This white chili feels rich and hearty but is super flexible. You've got soft chicken, mild green chiles, creamy broth, and white beans. Make it your way—on the stove, in a Crockpot, or with your Instant Pot.