Creamy White Chicken Chili

If you’re craving something warm, creamy, and comforting—but still easy enough for a weeknight—this Creamy White Chicken Chili is calling your name. It’s rich without being heavy, gently spiced, and packed with tender chicken and hearty white beans. This is the kind of chili that simmers on the stove, fills the kitchen with cozy smells, and makes everyone ask for seconds.

Creamy White Chicken Chili

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cans (15–16 oz each) Great Northern beans, rinsed and drained
• 1 can (14.5 oz) chicken broth
• 2 cans (4 oz each) chopped green chiles
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper (use less or more to taste)
• 1 cup sour cream
• ½ cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chicken, onion, and garlic. Cook, stirring often, until the chicken is fully cooked and no longer pink—about 10 to 15 minutes.
3. Stir in the beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne.
4. Bring everything to a gentle boil, then lower the heat and let it simmer for about 30 minutes so the flavors can come together.
5. Remove the pot from the heat. Slowly stir in the sour cream and heavy cream until the chili is smooth and creamy.
6. Serve hot and enjoy right away.

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