Creamy White Chicken Chili is loaded with shredded chicken, white beans, sour cream, jalapenos, and seasonings and spices. It’s so easy, hearty, filling, and the perfect cold-weather staple! Only takes 30 minutes from start to finish.
White Chicken Chili Recipe
I love a delicious creamy chili, and this creamy white chicken chili does not disappoint! It’s hearty, filling with white beans, shredded chicken, with a touch of a kick with fresh jalapeno peppers. It hits every taste bud you could ever imagine. I’m serious!
It’s finally starting to cool down now, and my cravings for soups, stews, and chili has started to hit. I originally posted the recipe for this creamy white chicken chili in 2016 knew I had to make it again. I also decided to update the photos, and they turned out fantastic, I think! It hit the spot, and I even froze the leftovers for when I am craving it again. Read below to find out my tips on how to freeze your white chicken chili!
What goes into creamy white chicken chili?
There are a few different variations in what goes into a white chicken chili, but I’ll tell you when I like to put in mine.
- shredded chicken, you can use chicken breasts or even rotisserie chicken to make it even easier
- diced green chilies
- freshly diced jalapenos
- fresh lime juice
- seasonings and spices
- great northern beans
- sour cream
- heavy cream
Can I freeze white chicken chili?
You will want to make sure your white chicken chili cools down to room temperature. I have used freezer containers and gallon-sized ziplock bags; both work great. Once it’s cooled to room temperature, I portion it out into 3-4 servings in a ziplock bag, write the date and what it is, freeze it laying flat, and once it’s frozen place it into a freezer storage container. Freezing it that way takes up less space and works perfectly for me.
To thaw your chili, you will want to defrost it in your refrigerator overtop and heat it on the stovetop.
Different toppings for white chicken chili:
- sliced jalapenos
- shredded cheese
- sour cream
- green onions
- tortilla strips
Creamy White Chicken Chili is loaded with shredded chicken, white beans, sour cream, jalapenos, and seasonings and spices. It's so easy, hearty, filling, and the perfect cold-weather staple! Only takes 30 minutes from start to finish.
- 1 tbsp oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 32 ounces chicken stock
- 2 1/2 cups shredded chicken
- 2 (15) ounce cans great northern beans, drained
- 4 ounce can green chiles
- 1 jalapeno, finely diced
- 1/2 tsp dried oregano
- 2 tsp cumin
- salt and pepper, to taste
- 1 tbsp lime juice
- 1/2 cup heavy cream
- 1/2 cup sour cream
- green onions, sliced (to garnish)
- jalapeno, sliced (to garnish)
Preheat a dutch oven or large soup pot until warm. Place the oil and onions in the pot and saute until the onions are translucent.
Place the garlic, chicken stock, shredded chicken, great northern beans, green chilis, jalapeno, oregano, cumin, and lime juice into the pot and mix until combined. Taste and season with salt and pepper.
Bring the chili to a boil, cover and reduce the heat and simmer over medium heat for 20 minutes.
Remove the lid and stir in the heavy cream and sour cream. Simmer on low for another 10 minutes.
Serve with sliced green onions and sliced jalapenos (optional).