Go Back
Creamy White Chicken Chili, a delicious and comforting dish, is showcased as the featured image.

Easy Creamy White Chicken Chili

This recipe delivers a velvety smooth and flavorful white chicken chili by understanding the emulsion process. It emphasizes using starch from Great Northern Beans and gentle simmering to prevent separation and achieve a perfect creamy texture. Garnishing with cilantro, cheese, and lime enhances both taste and visual appeal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced optional
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder optional
  • 4 cups cooked chicken, shredded about 2 large chicken breasts
  • 4 cups chicken broth
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • ½ cup shredded Monterey Jack cheese, plus more for topping
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • Lime wedges, for serving
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, bell pepper, and jalapeño (if using) and cook until softened, about 5-7 minutes.
  2. Stir in the cumin, oregano, and chili powder (if using) and cook for 1 minute more, until fragrant.
  3. Add the shredded chicken, chicken broth, great northern beans, and diced green chilies to the pot. Bring to a simmer.
  4. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
  5. Remove about 1 cup of the chili from the pot and transfer it to a blender. Add the softened cream cheese and blend until smooth. Alternatively, use an immersion blender directly in the pot.
  6. Pour the blended mixture back into the pot. Stir in the sour cream and Monterey Jack cheese until melted and smooth.
  7. Stir in the cilantro. Season with salt and pepper to taste.
  8. Serve hot, garnished with additional cilantro, shredded cheese, and lime wedges.

Notes

For best results, poach the chicken breasts in chicken broth for more tender and flavorful chicken. Pureeing a portion of the Great Northern beans before adding them to the chili adds creaminess and helps thicken it. Avoid boiling the chili after adding the dairy to prevent separation.