Creamy Chicken Bean Chili

I discovered this White Chicken Chili recipe one chilly evening when I wanted something different from traditional red chili. Now it's become our family's go-to comfort meal. That creamy broth loaded with tender chicken white beans and just enough spice to wake up your taste buds it's pure magic in a bowl. What I love most is how versatile it is whether I'm using leftover roasted chicken or starting fresh it always turns out incredible.

Good For Body And Soul

The beauty of this recipe is how it keeps things light but still feels totally indulgent. Using sour cream instead of heavy cream gives you all that wonderful richness without weighing you down. I love that I can throw it together on the stovetop when I have time or let it simmer away in the slow cooker on busy days. Last year I even made it with leftover turkey from Thanksgiving might have been better than the original turkey dinner.

Your Shopping List

• The chicken: Use whatever you've got rotisserie chicken leftover turkey or raw chicken breasts all work beautifully.
• White beans: I grab cannellini or navy beans they break down just enough to make everything creamy.
• Good broth: Chicken broth makes it rich but vegetable works too.
• Green chilies: These add that perfect hint of heat without overwhelming.
• Sour cream: This is our secret weapon for creaminess Greek yogurt works too if you're keeping it light.
• Your spice blend: Cumin paprika just a touch of cayenne and some oregano.
• All the toppings: Fresh cilantro avocado shredded cheese crushed tortilla chips go wild.

Let's Start Cooking

First things first:

Get your biggest pot hot and sauté those onions and garlic in olive oil until your kitchen smells amazing. This is where all that good flavor starts.

Build the base:

Pour in your broth add those green chilies and all your spices. That lime juice really wakes everything up. Let it all start bubbling together.

The creamy secret:

Here's my favorite trick take a cup of those beans blend them with some broth then stir it back in. This makes everything so silky without adding extra cream.

Let it simmer:

Add your corn and the rest of those beans. Now just let everything get friendly in the pot for a while the longer it simmers the better it gets.

Finishing touches:

Stir in your chicken and that creamy sour cream right at the end. Then comes the fun part piling on all those toppings.

My Kitchen Secrets

Don't skip that bean blending step it's what gives you that perfect thick creamy texture without adding loads of cream. If you're starting with raw chicken let it cook right in the broth it picks up all those good flavors. Always taste before serving sometimes it needs an extra pinch of cayenne or another spoonful of green chilies. And remember those beans keep thickening as they cook so add more broth if needed.

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Perfect Pairings

We love serving this chili with warm cornbread for soaking up every last drop. Sometimes I'll warm up some tortillas on the side or if we're watching carbs cauliflower rice works surprisingly well. A crisp green salad on the side keeps everything balanced. But really it's all about those toppings fresh avocado chunks melty cheese crunchy tortilla strips they make every bowl special.

Save Some For Later

This chili might taste even better the next day after all those flavors have had time to mingle. It'll keep beautifully in the fridge for about 4 days just store it in a good sealed container. Here's a tip if you're planning to freeze some leave out the sour cream it can get a bit funny when frozen. Just stir in fresh sour cream when you reheat. I often make a double batch and freeze portions in individual containers perfect for those nights when you need comfort food fast.

Mix It Up

Some nights I'll make it vegetarian just skip the chicken and add extra beans or some sautéed zucchini. Bell peppers add great color and flavor too. My spice-loving friends swear by adding a spoonful of salsa verde gives it this amazing tangy kick. Want to make it extra indulgent? Crumble some crispy bacon on top absolute game changer. That's what's so great about this recipe it's really hard to mess up.

Your Perfect Bowl

That's the beauty of this chili everyone can make it their own. My husband loads his up with jalapeños while my kids stick to cheese and tortilla chips. I love mine with plenty of fresh cilantro and avocado. Some nights we'll set up a whole toppings bar let everyone create their perfect bowl. Add a handful of roasted pepitas for crunch or an extra dollop of sour cream to cool things down. Every bowl can be different that's what makes it so fun to serve and share.

Frequently Asked Questions

→ Can I freeze this chili?

Yes, freeze before adding sour cream for up to 3 months. Add sour cream after reheating to prevent separation.

→ How can I control the spice level?

Use one can of mild green chilies instead of two, and omit the cayenne pepper for a milder version.

→ Can I use raw chicken instead of rotisserie?

Yes, add 1.5 lbs raw chicken with the broth in step 2, or follow slow cooker/Instant Pot instructions for raw chicken.

→ Can I make this vegetarian?

Skip the chicken, use vegetable broth, and add extra vegetables like bell peppers and zucchini.

→ How long does it keep?

Store in refrigerator for 3-4 days. Reheat in microwave or on stovetop.

Conclusion

White chicken chili is a versatile and comforting dish that can be prepared in multiple ways. It features tender chicken, white beans, and a creamy broth that's mildly spiced and perfect for a quick weeknight meal.