White Chicken Chili

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This Creamy White Chicken Chili has been a family favorite for years — the kind of recipe that never fails to bring everyone running to the kitchen. It’s creamy, flavorful, and ready in about 40 minutes, making it just right for busy weeknights or whenever you’re craving a little cozy comfort.

why you’ll love this White Chicken Chili Soup

ThisWhite Chicken Chili recipe holds a special place in my heart — it’s my dear friend Di’s recipe, and it’s been a favorite in our home for nearly 20 years. I first had it at one of her Christmas parties, and one spoonful was all it took for me to ask for the recipe. It was so creamy, flavorful, and comforting — the kind of dish that just feels like a warm hug on a cold night.

Thankfully, just like best girlfriends share secrets, Di shared this one with me! Ever since then, it’s been a go-to dinner in our house. It tastes like it’s been simmering all day, but you can have it on the table in about 40 minutes.

Shared recipes really are the best kind — they come with a story, a friendship, and a whole lot of love.

What makes this a keeper!

❥ Flavor: Creamy, slightly smoky, and perfectly seasoned with Mexican-inspired spices

❥ Texture: Rich and velvety from sour cream and whipping cream

❥ Ease: All cooked in one pot with minimal prep—ready in about 40 minutes

❥Customizable: Adjust the heat, use rotisserie chicken, or swap beans to make it your own

Nikki

• Avocado Oil or Butter: Adds richness and helps brown the chicken for more flavor.
• Chicken: Boneless, skinless breasts cook quickly and stay tender. Rotisserie chicken works great, too.
• Fajita Seasoning: An easy shortcut that layers in Tex-Mex flavor without extra spices. use my Homemade Fajita Seasoning or Kinders Brand is my favorite.
• Onion & Garlic: Build that homemade depth and savory base every good chili needs.
• Chicken Broth: Keeps it hearty yet light—use a good-quality broth for best flavor.
• Great Northern or Cannellini Beans: Create the creamy texture and mild flavor that balance the spice.
• Green Chilies: Add gentle heat and zest—use mild or medium to suit your taste. Use 7 ounces for a little kick or just 4 ounces for a milder version.
• Cumin & Oregano: Warm, earthy seasonings that tie everything together. Regular oregano works in a pinch.
• Salt, Pepper & Cayenne: Season to taste; cayenne adds optional kick.
• Sour Cream & Whipping Cream: Sour cream and whipping cream give it that luscious, velvety texture—don’t skip them.

Step 1 | Sauté the Base

Heat oil in a large pot over medium-high heat. Add chicken, onion, and garlic. Cook until chicken is golden and cooked through, about 5–7 minutes.

Short Cut Tip – you can use rotisserie chicken . If you do it still tastes great, but the pan drippings when cooking the chicken add depth to the color of the soup and enrich the flavor a little more.  It’s still delish if you want to use that shortcut.

Step 2 | Add the Good Stuff

Pour in broth, beans, green chilies, cumin, oregano, salt, pepper, and cayenne (if using). Stir to combine and bring to a boil.

Step 5 | Serve

Ladle into bowls and top with your favorites—cheese, avocado, tortilla strips, cilantro, or jalapeños.

Thank you ,Di, for sharing this with us!  Soulfully Made friends I know you will LOVE this as much as I adore my friend Di!

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White Chicken Chili Soup Recipe

Nikki Lee

5 from 2 votes

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White Chicken Chili perfectly blends the delicious flavors of chunks of chicken, white beans, savory spices and has just a little kick to make your taste buds say WOW!

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients

 

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• ▢ 1 tablespoon avocado oil - (or butter)
• ▢ 1.25 pound boneless skinless chicken breast - diced into bite sized cubes – see *Note 1
• ▢ 2 teaspoons fajita seasoning
• ▢ ½ cup diced onion
• ▢ 1 tablespoon minced garlic
• ▢ 2 cups chicken broth
• ▢ 31 ounces great northern beans - (2-15.5 ounce cans) or cannellini beans
• ▢ 7 ounces chopped green chilies - (use 4 ounces to reduce heat)
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon dried mexican oregano - (mediterrainean oregano will also work)
• ▢ ½ coarse kosher salt - or to taste
• ▢ ½ teaspoon black pepper - ( I use white pepper)
• ▢ ¼ teaspoon cayenne pepper - optional
• ▢ 1 cup sour cream
• ▢ ½ cup whipping cream

Topping Suggestions

• ▢ shredded mexican blend or cheddar cheese
• ▢ sour cream
• ▢ diced or sliced avocado
• ▢ tortilla chip strips
• ▢ cilantro
• ▢ pickled or or fresh sliced jalapenos

Instructions

 

1. In a large soup pot, over medium-high heat, add oil. Then add the chicken, onion, and garlic, and sauté until the chicken is golden brown and cooked, about 5-7 minutes.
2. Add broth, beans, chilies, cumin, mexican oregano, salt, pepper and cayenne pepper. Bring to a boil.
3. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
4. Turn the heat to low, then stir in sour cream and whipping cream until combined.
5. Serve with desired toppings.

Last step! If you make this, please leave a review, letting us know how it was!

Notes

*Note 1: Diced Chicken Substitutes:

• Use rotisserie chicken or shredded cooked chicken if desired.
• You can also season chicken breast or tenderloins and cook the chicken in the broth before adding the sour cream and heavy cream. Remove the chicken once it has reached an internal temperature of 165℉, then shred or cut it into pieces and add it back to the soup and proceed with recipe.

Recipe Tips:

• Remove the sour cream and heavy cream from the refrigerator while preparing the soup. This way, they will meld into the soup more easily.
• This has a soup consistency. If you prefer a thicker consistency, you can mash some of the beans or add a cornstarch slurry after the sour cream and whipping cream have melted into the soup. For a slurry, mix 2 tablespoons of cornstarch with 2 tablespoons of water and whisk until smooth. Then, pour the mixture into the soup and allow it to thicken for 15-20 minutes.

Nutritional Values do not include toppings

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Nutrition

Serving: 1 1 serving | Calories: 534 kcal | Carbohydrates: 40 g | Protein: 39 g | Fat: 25 g | Saturated Fat: 10 g | Polyunsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 111 mg | Sodium: 741 mg | Fiber: 11 g | Sugar: 5 g

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