Creamy White Chicken Chili is a delicious cross between a classic chili and a chicken soup. This hearty dish will warm you right up.
Creamy White Chicken Chili Ingredients
To make this white chili recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- olive oil
- garlic cloves
- cannellini beans
- chicken stock
- diced green chile
- chili powder
- black pepper
- plain Greek yogurt
How to Make Creamy White Chicken Chili
- In a large dutch oven or pot, heat the oil over medium heat. Add in the onions and saute them until the onions are softened.
- Add the garlic into the pot and cook for an additional minute.
- Stir the beans, chicken stock, chicken, chillis, cumin, salt, and pepper to the pot. Turn the heat to high and allow the soup to come up to a boil. Once it comes to a boil, bring the heat down to low and cover. Allow it to simmer for 15 minutes.
- Stir the Greek yogurt into the soup.
Serve with your favorite toppings like avocados, tortilla chips, sour cream, sliced jalapenos, cheese, lime wedges.
Can I Substitute Greek Yogurt?
Yes, you can change out the Greek yogurt for sour cream. I highly recommend giving the yogurt a try though because will all the flavors in the chili you will not taste the yogurt it will just make it creamy.
Can I Make this Chili Even Creamier?
Yes! Try adding heavy whipping cream to make this chili even creamier.
How do I cook the chicken?
I love to use leftover rotisserie chicken for this recipe to make it super easy. If you don’t have one you can just boil the chicken in some water until the chicken reaches an internal temperature of 165°F.
Cant I Cook the Raw Chicken in the Chili?
While you can, I don’t recommend it because it will make the soup cloudy.
You can store it in a air tight container in the fridge for up to 4 days.