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Creamy White Chicken Chili is a delicious cross between a classic chili and a chicken soup. This hearty dish will warm you right up.
Greek yogurt makes this chili so creamy and delicious. Use shredded chicken or store-bought rotisserie chicken for this recipe to make it super easy.
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
- Onion
- Garlic cloves
- Cannellini beans: You can also use Great Northern beans.
- Chicken stock: You can substitute low sodium chicken broth.
- Chicken
- Diced green chile: You can use freshly chopped green chiles but canned is fine.
- Cumin
- Salt
- Chili powder
- Black pepper
- Plain Greek yogurt: You can change out the Greek yogurt for sour cream.
How to Make Creamy Chicken Chili Recipe
- In a large dutch oven or pot, heat the olive 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 in the beans, chicken stock, cooked chicken breasts, diced green chiles, cumin, salt, and pepper. 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.
Serving Suggestions
Serve with your favorite toppings like avocados, tortilla chips, sour cream, sliced jalapenos, cheese, lime wedges.
You can even dip bread in it, such as this cheesy quick bread or jalapeno cornbread.
FAQs
Yes! Try adding heavy whipping cream or cream cheese to make this chili even creamier.
Boil chicken in water until the chicken reaches an internal temperature of 165°F, about 12 minutes.
While you can, I don’t recommend it because it will make the soup cloudy.
If you like spicy chili, you can add cayenne pepper.
Storage Instructions
You can store it in a air tight container in the fridge for up to 4 days.
Creamy White Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 garlic cloves diced
- 31 oz cannellini beans
- 6 cups chicken stock
- 4 cups chicken cooked and shredded
- 4 oz can diced green chile
- 2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
Instructions
- 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 in the beans, chicken stock, chicken, chillis, cumin, salt, and pepper. 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.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Emily Enchanted
Thursday 4th of August 2022
I love this recipe because it keeps me warm and is so comforting.