Creamy White Chicken Chili

Make Creamy White Chicken Chili: a silky, comforting weeknight chili with shredded chicken and white beans.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• ½ chopped jalapeno
• 3 minced garlic cloves
• 2 cups shredded chicken (about 3 chicken breasts)
• 2 cups chicken broth
• 1 cup milk
• 1 cup heavy whipping cream
• 3 (15-ounce) drained cans white beans
• 2 (4-ounce) cans of diced green chilies
• 1 tablespoon cumin
• ¾ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon cayenne
• ½ teaspoon oregano
• ½ cup sour cream
• shredded cheese
• jalapeños
• cilantro
• salsa

Instructions

Step 1: Sauté the aromatics

Heat the oil in a large heavy pot and add the chopped onion and chopped jalapeño, cooking over medium-high until the onion softens and becomes translucent and fragrant, about two to three minutes. Add the minced garlic and stir for another thirty seconds until it's glossy and aromatic; the edges should barely color and the peppers should relax, releasing bright green flecks into the hot oil.

Step 2: Build the creamy base with chicken

Stir in the shredded chicken, then pour in the chicken broth, milk, and heavy whipping cream and bring everything gently to a simmer so the dairy and stock marry into a silky pale broth. Allow the chicken to warm through and the liquid to soften into a cohesive, velvety base with faint ribbons of steam and a thin oil sheen on top — this is the creamy foundation that will carry the beans and spices.

Step 3: Add beans, chilies, and spices then simmer

Fold in the drained white beans, drained diced green chilies, cumin, salt, paprika, cayenne, and oregano, stirring until the spices dissolve into the broth and the beans are distributed evenly. Cover the pot and let it simmer gently over low heat for thirty minutes so the beans soften further, the flavors meld, and the broth thickens slightly as starches release — the texture becomes pillowy beans suspended in a creamy, cohesive stew.

Step 4: Finish with sour cream and garnish

Remove the pot from heat, let it rest briefly, then stir in the sour cream to brighten and enrich the broth into a satiny finish. Serve into bowls and top with shredded cheese, extra sour cream, sliced jalapeños, fresh cilantro, and a wedge of lime for popping acidity; present immediately while still warm so the cheese melts slightly and the cilantro stays vibrant.

Notes

• Use rotisserie chicken to save time and add extra flavor.
• For a lighter version, substitute heavy cream with extra milk and finish with Greek yogurt off heat.
• To thicken, mash a cup of beans against the pot while simmering.
• Freeze in portions for easy weeknight meals and thaw overnight before reheating.
• Adjust cayenne and jalapeño to control the heat for kids or spice lovers.