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This white chicken chili has been on repeat in my kitchen for nearly 20 years, and it still gets the same reaction every single time. The kind of recipe that makes people stop and ask for it before they even finish their first bowl.
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
NikkiWhat You Need to Make White Chicken Chili
- 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, which 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 a creamy texture and a mild flavor that balances 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 an optional kick.
- Sour Cream & Whipping Cream: Sour cream and whipping cream give it that luscious, velvety texture—don’t skip them.
How to Make Creamy White Chicken Chili
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Sauté the Base
Heat oil in a large pot over medium-high heat. Add the chicken and cook for about 2-3 minutes, until golden. Then add in the diced onion and garlic, stir to combine. Sprinkle with fajita seasoning and sauté until the chicken is golden brown and cooked, about 2-3 minutes more.
Short-Cut Tip: You can use rotisserie chicken. If you do, it still tastes great, but the pan drippings from cooking the chicken add depth to the soup’s color and enrich the flavor a little more. It’s still delish if you want to use that shortcut. You can add the oil, shredded chicken, and seasonings with the onion and garlic, and cook for about 2 minutes to develop more color in the chicken.
Step 2 | Add Soup Ingredients
Pour in broth, beans, green chilies, cumin, oregano, salt, pepper, and cayenne (if using). Stir to combine and bring to a boil.
Step 3 | Simmer
Reduce the heat to medium-low and let it simmer uncovered for about 30 minutes, allowing the flavors to meld.
Step 4 | Make It Creamy
Turn the heat to low, then stir in whipping cream and sour cream until smooth and fully combined.
If you’d like to simmer the soup longer, you absolutely can. Add a lid and keep on low until ready to serve.
This has a more soup-like 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 cold water and whisk until smooth. Then pour the mixture into the soup and let it thicken for 15-20 minutes.
Step 5 | Serve
Ladle into bowls and top with your favorites—cheese, avocado, tortilla strips, cilantro, or jalapeños.
Variations and Substitutions
- Protein Swap: Try shredded rotisserie chicken or leftover turkey.
- Spice Level: Dial it up with extra chilies or down with mild ones.
- Lighter Version: Substitute half-and-half or Greek yogurt for the whipping cream.
- Veggie Boost: Add corn or diced bell peppers for extra texture. Try my street corn white chicken chili!
Expert Tips
- Bring your dairy to room temperature first. Pull the sour cream and whipping cream out of the fridge while you prep everything else. Cold dairy added to a hot soup is the most common reason it breaks or looks curdled.
- Lower the heat before you stir in the cream. Once the soup has simmered, turn it down to low and give it a minute to cool slightly before adding the sour cream and whipping cream. You want warm, not screaming hot.
- This is a soup, not a thick chili. It has a brothy, soup-like consistency by design and that is part of what makes it so good. If you want it thicker, mash some of the beans directly in the pot before adding the cream, or add an extra can of beans that you have pulsed in a blender until smooth and stir it in. That is actually my favorite way to do it because it thickens the soup without changing the flavor at all. You can also use a cornstarch slurry if you prefer: mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, whisk until smooth, stir it in, and let the soup simmer for 15 to 20 minutes to thicken.
- Season at the end, not just the beginning. Once the cream goes in, give it a taste and adjust salt, pepper, and cayenne. The dairy mellows the heat and salt a little, so a final seasoning check makes a real difference.
- Do not boil after adding the cream. A hard boil will break the sour cream and leave you with a grainy texture. Keep it on low from that point on.
What to Serve With White Chicken Chili
A bowl of white chicken chili is hearty enough to stand on its own, but a side of warm cornbread alongside it makes the whole meal feel complete. Whether you go with a classic skillet cornbread or a simple pan of muffins, something to dip and soak up that creamy broth is always a good idea.
If you want bulk up even more add a scoop of white rice to the bowl before or after you ladle in the soup.
For game day or a casual gathering, set out a spread of toppings and let everyone build their own bowl. Shredded cheese, sliced avocado, tortilla strips, pickled jalapeños, a little extra sour cream. It turns a simple weeknight soup into something that feels like a spread, and this chili is absolutely worth that moment.
Storage and Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slowly on the stovetop over low heat, stirring gently. Do not rush it or crank the heat, or the cream can separate.
- Make Ahead: This chili is a great make-ahead meal. Make it a day or two in advance and store it in the fridge. The flavors actually get better overnight. Just reheat low and slow before serving.
Recipe FAQs
Absolutely. It saves time and works great. The soup will be just as flavorful, though you will miss the depth that comes from browning the chicken in the pot. You can toss the fajita seasoning in to coat the chicken after sauting the onions and garlic.
Yes. Add everything except the sour cream and whipping cream, and cook on low for 6 to 8 hours or high for 3 to 4. Stir in the dairy at the end with the heat turned off or on warm.
The most likely cause is cold dairy added to soup that was too hot. Always bring the sour cream and whipping cream to room temperature first, and lower the heat before stirring them in.
It reheats beautifully, so yes. Make it a day ahead and store it in the fridge. Reheat slowly on the stove over low heat, stirring gently, and resist the urge to rush it.
This one is not a great candidate for the freezer. The sour cream and whipping cream tend to separate when frozen and thawed, leaving the texture grainy. It keeps well in the fridge for up to 4 days, which is usually the better option. If you want to make it ahead you can freeze it before the creams go in.
5 Fabulous Soup Recipes You Will Love
- Spanish Bean Soup
- Pasta Fagioli Soup
- Instant Pot Black-Eyed Pea and Collard Green Soup
- Chicken Tortilla Soup
- Chicken Noodle Soup
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White Chicken Chili Soup Recipe
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Ingredients
- 1 tablespoon avocado oil - (or butter)
- 1.25 to 1.5 pounds boneless skinless chicken breast - diced into bite sized cubes – see *Note 1
- 2 teaspoons fajita seasoning - (taco seasoning or elote seasoning can also be used)
- ½ cup diced onion
- 1 tablespoon minced garlic
- 2 cups chicken broth - or to desired consistency
- 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 - (or white pepper)
- ¼ teaspoon cayenne pepper - optional
- 1 cup sour cream - room temperature
- ½ cup whipping cream - room temperature
- shredded mexican blend or cheddar cheese
- sour cream
- diced or sliced avocado
- tortilla chip strips
- cilantro
- pickled or or fresh sliced jalapenos
Instructions
- In a large soup pot, over medium-high heat, add oil. Then add the chicken and cook for 2-4 minutes, until it gets a nice golden color. Then add in the onion and garlic and stir to combine. Sprinkle with fajita seasoning and sauté until the chicken is golden brown and cooked, another 2-3 minutes.
- Add broth, beans, chilies, cumin, mexican oregano, salt, pepper and cayenne pepper. Bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
- Turn the heat to low, then stir in sour cream and whipping cream until combined.
- Serve with desired toppings.
Notes
- 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.
- 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 cool water and whisk until smooth. Then, pour the mixture into the soup and allow it to thicken for 15-20 minutes.
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This recipe has become a staple at our house. It’s easy to follow and a crowd pleaser. I love the rotisserie chicken shortcut.
Thanks Nikki! I love that you shared it with everyone. I hope everyone likes it as much as we do. Love you friend! Di
Thank you for sharing with me! It’s always a hit at my house and at your gatherings so I hope my readers love it too! Love you friend!! <3