Extra Creamy White Chicken Chili

Extra Creamy White Chicken Chili is the ultimate comfort food when you’re craving something warm, rich, and deeply satisfying. From the first spoonful, this chili delivers tender shredded chicken, creamy cannellini beans, and gentle spices simmered into a smooth, velvety broth. Unlike lighter versions, this recipe intentionally leans into indulgence, creating a thicker, cream-forward chili that feels cozy and luxurious without being heavy.

As it simmers, the aromatics soften and the broth slowly thickens, while the beans add body and subtle sweetness. Meanwhile, the balance of spices keeps every bite flavorful but mellow, making this chili approachable for a wide range of tastes. It’s perfect for slow evenings, casual gatherings, or anytime you want a comforting bowl that feels extra special.

White chicken chili itself became popular as a milder alternative to traditional beef chili. Over time, creamier versions like this one emerged as true comfort classics, beloved for their smooth texture and soothing warmth.

Recipe Yield: 6 servings

INGREDIENTS

1 lb boneless, skinless chicken breasts
2 (15-oz) cans cannellini beans, drained and rinsed
1 (4-oz) can diced green chiles
1 med yellow onion, diced
4 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
½ cup sour cream
2 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional)
1 Tbsp fresh lime juice
¼ cup chopped fresh cilantro

INSTRUCTIONS

1. Sear the chicken:
First, heat olive oil in a large heavy pot over medium heat. Add the chicken breasts and cook for 4–5 minutes per side until lightly golden. Then remove and set aside.

2. Build the aromatics:
Next, add the diced onion to the same pot and cook for 3–4 minutes until softened. Then stir in the garlic and cook for about 30 seconds until fragrant.

3. Toast the spices:
Meanwhile, add cumin, coriander, smoked paprika, oregano, salt, pepper, and cayenne. Stir constantly for 30–45 seconds to bloom the spices and deepen the flavor.

4. Simmer the base:
Pour in the chicken broth and add the diced green chiles. Return the chicken to the pot, bring to a gentle simmer, cover, and cook for 15 minutes.

5. Shred the chicken:
After that, remove the chicken, shred it into bite-size pieces, and return it to the pot.

6. Make it extra creamy:
Then stir in the cannellini beans, heavy cream, and sour cream. Simmer uncovered for 10 minutes, stirring occasionally, until thick, smooth, and creamy. If the chili thickens too much, add ¼–½ cup additional warm chicken broth to loosen to your desired consistency.

7. Finish and balance:
Finally, add the lime juice and chopped cilantro. Taste and adjust seasoning if needed before serving.

Helpful Tips to Perfect This Recipe

• For ultra-thick creaminess: Gently mash a portion of the cannellini beans before adding them back to the pot. This naturally thickens the chili without flour or cornstarch.
• For richer flavor: Don’t skip searing the chicken first. This step adds depth and prevents the chili from tasting flat.
• For make-ahead success: Extra Creamy White Chicken Chili tastes even better the next day as the flavors continue to develop and thicken.