Can you freeze white chicken chili?

Yes. Freeze before adding sour cream, then thaw, reheat, and stir in cream before serving.

How do you make white chicken chili thicker?

Blend some beans with broth, simmer uncovered longer, or add cream cheese.

Is white chicken chili healthier than regular chili?

Often yes, since it uses lean chicken and less saturated fat compared to beef-based red chili.

Can you use canned chicken?

Yes, though the flavor and texture are best with freshly cooked or rotisserie chicken.

What beans work best for white chicken chili?

Great northern beans or cannellini beans provide the best creamy texture.

White Chicken Chili – The Best Creamy & Easy Recipe for 2025

Name: White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, chopped (about 1/2 cup); 2 garlic cloves, finely minced (or 1 1/2 teaspoons garlic powder); 2 1/2 cups low-sodium chicken broth; 2 (4 oz) cans diced green chilies; 1 1/2 teaspoons ground cumin; 1/4 teaspoon cayenne pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 small lime, juice from; Salt and freshly ground black pepper, to taste; 2 (15 oz) cans great northern beans; 1 cup sour cream or plain Greek yogurt; 1 cup corn (frozen or fresh); 2 heaping cups cooked chicken, shredded (rotisserie or leftover); Optional toppings: fresh cilantro, shredded cheese, tortilla chips, avocado slices, green onions

White Chicken Chili

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Creamy White Chicken Chili is a hearty, flavorful soup made with tender chicken, white beans, green chilies, and a rich, spiced broth. Perfect for weeknights, it can be made on the stovetop, in a slow cooker, or in an Instant Pot.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings (about 1 1/4 cups each)
Category: Soup
Method: Stovetop, Slow Cooker, Instant Pot
Cuisine: American
Diet: Low Fat

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped (about 1/2 cup)
2 garlic cloves, finely minced (or 1 1/2 teaspoons garlic powder)
2 1/2 cups low-sodium chicken broth
2 (4 oz) cans diced green chilies
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 small lime, juice from
Salt and freshly ground black pepper, to taste
2 (15 oz) cans great northern beans
1 cup sour cream or plain Greek yogurt
1 cup corn (frozen or fresh)
2 heaping cups cooked chicken, shredded (rotisserie or leftover)
Optional toppings: fresh cilantro, shredded cheese, tortilla chips, avocado slices, green onions

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Instructions

Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, about 3–5 minutes.
Add garlic and cook for 30 seconds.
Stir in chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
Drain and rinse beans. Puree one ladleful of beans with a splash of broth until smooth. Return the puree to the pot along with the remaining beans and corn.
Bring to a simmer and cook uncovered for 15–30 minutes.
Remove from heat, stir in sour cream, and add cooked shredded chicken.
Serve hot with desired toppings.

Notes

For a thicker chili, puree more beans or simmer longer.
For less spice, use only one can of mild green chilies and omit cayenne.
Store in the refrigerator for 3–4 days or freeze before adding sour cream.
Replace chicken with chickpeas and use vegetable broth for a vegetarian version.

Find it online: https://recipeshots.com/white-chicken-chili-recipe/