Creamy White Chicken Chili (Easy Stovetop Recipe)

 

There’s nothing quite as comforting as a bowl of homemade White Chicken Chili as a quick supper on a busy weeknight. This creamy, hearty dish is a delicious twist on traditional chili, made without tomatoes and instead built on tender chicken, mild jalapeños, soft white beans, and a warming blend of herbs and spices. A swirl of sour cream and a splash of cream at the end give it that velvety finish that keeps everyone coming back for seconds.

It’s simple to make, wonderfully satisfying, and perfect for serving on its own or ladled over rice when you want something extra cozy. Whether you top it with cheese, fresh herbs, or crunchy tortilla chips, this is one of those recipes that warms you right through — the kind you’ll want to make again and again.

This is such a simple chili to make and is quite different than normal chili.  First, there are no tomatoes involved. Just chicken, onions, jalapeno peppers, chicken broth, white beans, some herbs and spices . . .  with a finishing of both sour cream and cream, in small amounts.  Just to make it creamy. You can also use canned green chilies instead of the jalapenos which also makes the recipe very store cupboard friendly.  

If you have chicken breasts, canned beans, canned chilies, some chicken stock and a good stock of herbs and spices, you are never very far away from being able to make this delicious and hearty white chili. You can also use leftover already cooked chicken, like meat from a rotisserie chicken, to make this simple chili. 

This is also a really great recipe to have up your sleeve when unexpected company drops by. Not only is it delicious, but it is relatively easy to make. Serving  it with some steamed rice and some cheese for sprinkling over top can make it stretch quite a bit further than you think. Although, in all honesty it stands very well all on it's own, with some crusty rolls or crackers on the side.

If you want to serve it to company add the rice, a sprinkle of cheese and perhaps a tasty mixed salad to fill out the meal and enjoy on the side. Nobody will be complaining, I promise you!

 

INGREDIENTS NEEDED

TO MAKE

WHITE CHICKEN CHILI

I like to keep things simple for this.  Proof positive that simple ingredients can be put together in the most delicious ways!

• 1 pound of boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 1 medium onion, peeled and cut into small dice
• 2 cloves garlic, peeled and minced
• 4 jalapeno peppers, trimmed, deseeded and cut into small dice
• 1 TBS olive oil
• 1 (15 oz/ 400g) tin of white beans, drained and rinsed
• 2 cups (500ml) of chicken stock
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper
• pinch of cayenne pepper (to taste)
• 1 cup (225g) sour cream
• 1/2 cup (125ml) double cream

 

NOTES ON INGREDIENTS

• The chicken breasts I used were not overly large. I used about 4 of them, trimmed of any fat or sinew and cut to 1/2 inch dice.
• Discard the ribs and seeds of the jalapeno peppers to keep the spiciness down. Wear disposable gloves when handling them and do not touch your eyes or sinus membranes.
• I used a can of white haricot beans. Pinto, or cannellini beans, drained and rinsed also work well.
• For the stock I use reconstituted Better than Bullion chicken stock base.
• I used full fat sour cream.
• You can use double, heavy, or whipping cream.

 

HOW TO MAKE WHITE CHICKEN CHILI

This is very simple and quick to make. If you serve it with some rice, it stretches even further.

1. Heat the oil in a large deep pot over medium heat. 
2. Once hot, add the chicken, onion, and peppers. Cook and stir until the chicken it no longer pink. (Don't be in a rush. Do not allow the ingredients to brown either, so keep the heat at a medium level.)
3. Add the garlic and cook for a few minutes longer, until very fragrant. (Again, do not let it brown.)
4. Add the beans, chicken stock, salt, cumin, oregano, pepper and cayenne pepper.
5. Bring to the boil, then reduce and simmer, uncovered for about half an hour. (This allows for the flavors to really meld together.)
6. Remove from the heat and stir in the cream and sour cream. (If you need to reheat it, reheat gently over low heat without allowing it to boil.)
7. Serve immediately. (We like to serve this with boiled/steamed rice and a well flavored cheese for sprinkling on top. You could also sprinkle chopped spring onions on top.)

 

⭐HINTS AND TIPS FOR SUCCESS⭐

• Use well‑seasoned chicken pieces The recipe calls for raw chicken breast which can be rather bland so be sure to season your chicken cubes lightly before adding them to the pan for extra depth.

• Sauté the aromatics until fragrant Softening the onion and garlic fully helps build the base flavour of the chili. Don’t rush this step—let them turn translucent and fragrant for the best result.

• Mash some of the beans for creaminess White chicken chili gets its signature velvety texture from partially mashing the beans. You can mash a small portion before adding them or use a potato masher right in the pot once everything is simmering.

• Adjust the heat level to taste The recipe uses chopped fresh green chilies, which can be a bit spicy, but you can decrease the warmth by removing the seeds. You can also choose to use a can of diced green chilies in their place.

• Simmer long enough for flavours to meld Letting the chili bubble gently helps the spices bloom and the broth thicken naturally. If it seems thin at first, give it time—it will reduce and become creamy.

• Add the dairy at the end Stirring in the sour cream and cheese off the heat keeps the chili smooth and prevents curdling. Add them gradually and taste as you go.

• Taste and season before serving Beans and broth can mute flavours, so a final pinch of salt, pepper, or cumin can make all the difference.

• Garnish for freshness and contrast A squeeze of lime, chopped coriander, diced avocado, or a handful of crushed tortilla chips adds brightness and texture to each bowl.

• Great for make‑ahead meals This chili reheats beautifully. If it thickens in the fridge, just loosen it with a splash of chicken stock when warming. Do not allow to boil when reheating as the cream and sour cream may curdle.

 

FREQUENTLY ASKED QUESTIONS

CAN I REPLACE THE RAW CHICKEN WITH LEFTOVER COOKED CHICKEN?

Absolutely. Simply stir in 2 to 3 cups of shredded cooked chicken during the last 10 minutes of simmering. It warms through gently without drying out.

CAN THIS BE MADE AHEAD OF TIME?

Yes — in fact, the flavours deepen beautifully overnight. Store it in the fridge for up to 3 days and reheat gently on the stovetop, without allowing it to boil.

DOES THIS FREEZE WELL?

Very well. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw in the fridge and reheat slowly, adding a splash of broth if it thickens.

CAN I USE TURKEY INSTEAD OF CHICKEN?

Yes, ground or shredded turkey works perfectly and keeps the chili just as mild and comforting.

WHAT CAN I USE INSTEAD OF CHOPPED JALAPENO PEPPERS?

You could use a small tin of roasted, chopped green chilies, or a spoonful of salsa verde if you wish.

HOW CAN I MAKE THIS CHILI THICKER?

Mash a small handful of the beans and stir them back into the pot, or simmer uncovered for a few extra minutes.

IS THIS CHILI VERY SPICY?

It’s very mild as written — perfect for families. You can add a pinch of cayenne or a chopped chili if you prefer more heat.

WHAT TOPPINGS GO WELL WITH WHITE CHICKEN CHILI?

Shredded cheese, sour cream, crushed tortilla chips, chopped coriander, sliced green onions, or even a squeeze of lime all work beautifully.

CAN THIS BE MADE IN THE SLOW COOKER?

Yes. Add everything except the beans and cream-style ingredients, cook on LOW for 4–5 hours, then stir in the beans and any creamy additions during the last 30 minutes.

 

A FEW OTHER CHILI RECIPES TO ENJOY 

I never met a bowl of chili that I did not enjoy. Here are a few other favorites!

FOUR CAN CHILI - This is the kind of comforting, no‑fuss supper we all need tucked up our sleeves — hearty, flavourful, and ready in a flash. With just four humble tins and a few pantry staples, it simmers into a rich, thick, gently spiced chili that tastes like it cooked all afternoon. Perfect for busy days, budget‑friendly meals, or those evenings when you want something warming and satisfying without lifting more than a finger. Spoon it over rice, tuck it into baked potatoes, or enjoy it with a hunk of crusty bread — simple, cozy, and wonderfully delicious.

QUICK & EASY CHILI = This is the kind of comforting, belly‑warming supper you reach for on those days when everything seems to go sideways — the sort of day where you’re hungry, tired, and craving something delicious without fuss. Made with simple store‑cupboard staples and a pound of ground turkey, it comes together in minutes yet tastes like it simmered all afternoon. Mildly spiced, a touch sweet from brown sugar, and wonderfully hearty thanks to baked beans, tomatoes, and condensed tomato soup, it’s a cozy bowlful that feels like a hug at the end of a long day. Serve it steaming hot with a sprinkle of Tex‑Mex cheese and a hunk of crusty bread to mop up every last drop — pure comfort in under half an hour.

 

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Yield: Serves 6 to 8

Author: Marie Rayner

White Chicken Chili

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

This is thick and creamy and quite delicious! Serve with corn muffins or corn bread for a real taste treat! 

Ingredients

• 1 pound of boneless, skinless chicken breasts, cut into 1/2 inch cubes
• 1 medium onion, peeled and cut into small dice
• 2 cloves garlic, peeled and minced
• 4 jalapeno peppers, trimmed, deseeded and cut into small dice
• 1 TBS olive oil
• 1 (15 oz/ 400g) tin of white beans, drained and rinsed
• 2 cups (500ml) of chicken stock
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper
• pinch of cayenne pepper (to taste)
• 1 cup (225g) sour cream
• 1/2 cup (125ml) double cream

Instructions

1. Heat the oil in a large deep pot over medium heat.
2. Once hot, add the chicken, onion, and peppers. Cook and stir until the chicken it no longer pink.
3. Add the garlic and cook for a few minutes longer, until very fragrant.
4. Add the beans, chicken stock, salt, cumin, oregano, pepper and cayenne pepper.
5. Bring to the boil, then reduce and simmer, uncovered for about half an hour.
6. Remove from the heat and stir in the cream and sour cream.
7. Serve immediately.

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