Creamy White Chicken Chili with Sour Cream

There are some smells that just instantly transport you back to a feeling of comfort, warmth, and home. For me, that’s the rich aroma of simmering chili on a crisp autumn evening. As a mom of three, life moves fast.

We juggle school, activities, work, and the endless quest to get everyone fed something delicious and wholesome. That’s why I absolutely adore recipes that deliver big on flavor without demanding hours in the kitchen. This Creamy White Chicken Chili with Sour Cream recipe is one of those culinary heroes.

It’s been a lifesaver on countless busy weeknights, offering a hug in a bowl that even my pickiest eater devours. I remember the first time I whipped up this creamy concoction; the kids were skeptical, used to a more traditional red chili. But one spoonful changed everything.

Their eyes lit up, and requests for “the white chili, please!” became a staple. This isn’t just a meal; it’s a comforting ritual, a dish that brings us all together around the table. It’s incredibly simple to make, yet tastes like you’ve been slaving away all day.

The secret? A delightful blend of tender chicken, hearty beans, subtle spices, and that incredible, velvety finish from the sour cream. Trust me, once you try this Creamy White Chicken Chili with Sour Cream, it will quickly become a cherished favorite in your home too.

Why You’ll Love This Creamy White Chicken Chili Recipe

This isn’t just another chili recipe; it’s a game-changer for busy families. First, it’s incredibly quick to prepare. You can have this comforting Creamy White Chicken Chili with Sour Cream on the table in under 30 minutes, perfect for those hectic weeknights.

Furthermore, the ingredients are straightforward and easy to find. No exotic spices or specialty items are required. You likely have most of them in your pantry right now.

This recipe truly nourishes the soul. It’s packed with lean protein from the chicken and fiber from the beans, making it a wholesome meal. Importantly, it’s a crowd-pleaser.

Even the pickiest eaters typically adore the mild, creamy flavors of this Creamy White Chicken Chili with Sour Cream. Its versatility is another major plus. You can easily adjust the spice level to suit your family’s preferences.

Moreover, this dish is wonderfully comforting. It offers that warm, cozy feeling perfect for cooler weather or any time you crave a hug in a bowl. Finally, the use of sour cream adds an unmatched richness and smooth texture, elevating this white chicken chili from good to absolutely amazing. This Creamy White Chicken Chili with Sour Cream truly simplifies mealtime without sacrificing flavor.

Ingredients You’ll Need

Gathering your ingredients is the first step to creating this delightful Creamy White Chicken Chili with Sour Cream. You’ll find everything on this list readily available at your local grocery store. I always keep these pantry staples on hand for impromptu chili nights.

Substitutions & Variations

One of the beauties of this Creamy White Chicken Chili with Sour Cream is its flexibility. You can easily adapt it to suit your tastes or whatever you have on hand. For example, if you prefer chicken thighs, feel free to use them instead of breasts; simply cook and shred them as directed.

Ground chicken or turkey also work wonderfully if you cook them through before adding them to the pot. If you want a vegetarian version, omit the chicken and add extra beans or cooked sweet potatoes for bulk. Black beans or pinto beans can substitute for or complement the great northern and cannellini beans.

For a spicier kick in your Creamy White Chicken Chili with Sour Cream, add a pinch of cayenne pepper, a diced jalapeño (seeds removed for less heat), or a dash of hot sauce. You could even use Rotel (diced tomatoes with green chiles) instead of plain green chiles for a little extra tomato flavor and heat. Want to boost the veggie content?

Stir in some frozen corn, diced bell peppers, or spinach during the last few minutes of cooking. To make it dairy-free, you could experiment with a plant-based cream cheese alternative and full-fat coconut milk or a dairy-free sour cream substitute, though the texture and flavor will differ slightly from the original Creamy White Chicken Chili with Sour Cream.

Moreover, if you don’t have cream cheese, a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) can help thicken the chili, and you can increase the amount of sour cream or add a splash of heavy cream for richness. Enjoy experimenting to make this delicious Creamy White Chicken Chili with Sour Cream truly your own!

One of the beauties of this Creamy White Chicken Chili with Sour Cream is its flexibility. If you love adaptable recipes and want a hands-off approach, you’ll be thrilled to discover how simple it is to achieve a rich, comforting meal with a Crockpot Creamy White Chicken Chili.

Step-by-Step Instructions

Making this incredible Creamy White Chicken Chili with Sour Cream is incredibly straightforward. Just follow these simple steps, and you’ll have a comforting meal ready in no time.

1. Prepare the Chicken: First, ensure your chicken is cooked and shredded. You can boil it, bake it, grill it, or use a rotisserie chicken for extra convenience. Shred the chicken into bite-sized pieces.
2. Sauté Aromatics: Next, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until it softens, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Chiles & Beans: Now, pour in the undrained cans of diced green chiles. Add the rinsed and drained great northern beans and cannellini beans. Stir everything together well.
4. Introduce Liquids & Spices: Pour in the chicken broth. Add the cumin, chili powder, dried oregano, salt, and black pepper. Stir to combine all the ingredients and spices thoroughly.
5. Simmer for Flavor: Bring the chili mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This allows the flavors to meld beautifully. For an even richer taste, simmer it longer if time permits.
6. Incorporate Creaminess: After simmering, remove the lid. Add the softened cream cheese in chunks to the pot. Stir continuously until the cream cheese fully melts and incorporates into the chili, creating a smooth, creamy base for your Creamy White Chicken Chili with Sour Cream.
7. Add Chicken & Sour Cream: Stir in the shredded cooked chicken. Finally, remove the pot from the heat and stir in the ½ cup of sour cream. Do not boil the chili once the sour cream is added, as it can curdle.
8. Taste and Adjust: Taste the Creamy White Chicken Chili with Sour Cream and adjust salt and pepper if needed. You might find you want a little more cumin or a pinch of heat.
9. Serve and Garnish: Ladle the warm chili into bowls. Garnish generously with fresh chopped cilantro, a dollop of extra sour cream, and any other desired toppings. Enjoy your homemade Creamy White Chicken Chili with Sour Cream!

Pro Tips for Success

Achieving the perfect bowl of Creamy White Chicken Chili with Sour Cream is easy with a few simple tricks. First, always make sure your cream cheese is softened to room temperature before adding it to the pot. This prevents lumps and ensures it melts smoothly into the chili, giving you that truly velvety texture.

Furthermore, avoid boiling the chili after adding the sour cream. High heat can cause the sour cream to curdle, ruining the beautiful creamy consistency. Simply stir it in right at the end, after removing the pot from the heat.

Moreover, don’t skimp on the simmering time. Letting the chili simmer for at least 15-20 minutes, or even longer, allows all the spices and flavors to fully develop and meld together, deepening the taste of your Creamy White Chicken Chili with Sour Cream. Additionally, taste as you go!

Adjust the seasonings (salt, pepper, chili powder, cumin) to your preference. Everyone’s palate is different, and a little extra seasoning can make a big difference. For an extra layer of flavor, consider using homemade chicken broth if you have it; it always adds a richer depth than store-bought.

You can also brown the onions until lightly caramelized for a sweeter, more complex base for the chili. Finally, don’t be afraid to make a double batch of this Creamy White Chicken Chili with Sour Cream. It tastes even better the next day as leftovers, making future meal prep a breeze!

Achieving the perfect bowl of Creamy White Chicken Chili with Sour Cream is easy with a few simple tricks. Mastering the creamy texture in chili is a culinary win, and the joy of a single pot extends to other dishes too, like this delightful Creamy One Pot Chicken Pasta.

Storage & Reheating Tips

This Creamy White Chicken Chili with Sour Cream makes fantastic leftovers, and with a few simple tips, you can enjoy it for days. To store, first allow the chili to cool completely to room temperature. Then, transfer it to an airtight container.

It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, this Creamy White Chicken Chili with Sour Cream freezes surprisingly well. Portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible.

It can be frozen for up to 2-3 months. When reheating, if frozen, thaw it overnight in the refrigerator first. To reheat, gently warm the chili on the stovetop over low heat, stirring frequently until heated through.

Alternatively, you can microwave individual portions, stirring halfway through, until hot. Be very careful not to boil the chili during reheating, especially if you plan to add extra sour cream or cream cheese to freshen it up, as high heat can still cause the dairy to separate.

If the chili appears a little thick after reheating, you can stir in a splash of extra chicken broth to achieve your desired consistency. A fresh dollop of sour cream and a sprinkle of cilantro upon serving will always bring your reheated Creamy White Chicken Chili with Sour Cream back to life and make it taste freshly made!

What to Serve With This Recipe

This heartwarming Creamy White Chicken Chili with Sour Cream is incredibly satisfying on its own, but a few simple sides and toppings can elevate the experience even further. My family’s favorite way to enjoy it is loaded with all the fixings! For toppings, the sky’s the limit.

A generous dollop of extra sour cream is, of course, essential to enhance the creaminess. Shredded Monterey Jack or cheddar cheese melts beautifully on top. Freshly chopped cilantro adds a burst of freshness and color.

Sliced avocado or a spoonful of guacamole provides a cool, creamy contrast. For a little crunch, crushed tortilla chips or strips, corn chips, or even homemade croutons are perfect. A dash of your favorite hot sauce can add a welcome kick.

On the side, a simple cornbread or cornbread muffins are classic chili companions, perfect for soaking up every last bit of that delicious sauce. A fresh green salad with a light vinaigrette offers a refreshing balance to the richness of the chili. Additionally, warm tortillas or tortilla chips for dipping are always a hit.

Sometimes, I even serve this Creamy White Chicken Chili with Sour Cream with a side of steamed rice, especially if I want to stretch it a bit further. Whatever you choose, these accompaniments turn a simple bowl of chili into a complete and delightful meal.

This heartwarming Creamy White Chicken Chili with Sour Cream is incredibly satisfying on its own, but a few simple sides and toppings can elevate the experience even further. The rich satisfaction of a creamy main course, enhanced by delicious additions, is truly unparalleled, much like this flavorful Easy Creamy Garlic Chicken.

FAQs

Can I make this Creamy White Chicken Chili with Sour Cream ahead of time?

Absolutely! This Creamy White Chicken Chili with Sour Cream is actually even better the next day as the flavors have more time to meld. Simply prepare it as directed, let it cool completely, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.

Is this chili spicy?

No, this Creamy White Chicken Chili with Sour Cream is inherently mild. The diced green chiles provide flavor rather than intense heat. If you prefer a spicier chili, you can add a pinch of cayenne pepper, a diced jalapeño (with or without seeds), or a dash of hot sauce to the pot. Taste and adjust to your desired spice level.

What kind of chicken should I use for this White Chicken Chili?

Cooked and shredded chicken breasts are ideal for this Creamy White Chicken Chili with Sour Cream. You can boil, bake, or grill your own chicken, or use a pre-cooked rotisserie chicken for extra convenience. Cooked chicken thighs also work wonderfully if you prefer dark meat.

Can I use different beans in this Creamy White Chicken Chili with Sour Cream?

Yes, certainly! While great northern and cannellini beans are traditional for white chili, you can easily substitute or add other white beans like navy beans. Black beans or pinto beans also work well, though they will change the “white” aspect of the chili slightly. Feel free to use what you have in your pantry.

How do I prevent the sour cream from curdling?

The key to preventing sour cream from curdling in your Creamy White Chicken Chili with Sour Cream is to add it off the heat. Remove the pot from the burner before stirring in the sour cream. This prevents the rapid temperature change that can cause curdling. If reheating, warm gently and avoid boiling.

Can I make this chili in a slow cooker?

Yes, you can adapt this Creamy White Chicken Chili with Sour Cream for a slow cooker. Combine all ingredients except the cream cheese, sour cream, and cilantro in your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.

In the last 30 minutes, stir in the softened cream cheese until melted, then stir in the sour cream just before serving. Add the cooked, shredded chicken near the end or at the beginning if using raw chicken.

White chili is a distinct variation of traditional red chili, often characterized by its use of white beans, chicken or turkey, and a lighter broth, frequently enriched with dairy products like sour cream or cream cheese. This lighter, often milder flavor profile offers a comforting alternative to its tomato-based counterpart, showcasing the diverse culinary interpretations of a classic chili con carne.

Nutrition Information (per serving)

Please note that this nutrition information is an estimate based on the ingredients listed and will vary depending on exact brands, cooking methods, and serving sizes. It excludes optional toppings.

Creamy White Chicken Chili with Sour Cream

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A comforting, quick, and flavorful Creamy White Chicken Chili with Sour Cream, perfect for busy weeknights. This recipe features tender chicken, hearty beans, subtle spices, and a velvety finish from cream cheese and sour cream, making it a crowd-pleaser for even picky eaters. It can be on the table in under 30 minutes, simplifying mealtime without sacrificing flavor.

• Total Time: 30 mins
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

1 tbsp Olive oil
1.5 lbs Boneless, skinless chicken breasts, cooked and shredded
1 large Yellow onion, diced
3 cloves Garlic, minced
2 (4 oz) cans Diced green chiles, undrained
2 (15 oz) cans Great northern beans, rinsed and drained
1 (15 oz) can Cannellini beans, rinsed and drained
4 cups Low sodium chicken broth
1 tbsp Cumi
1 tsp Chili powder
1 tsp Dried oregano
0.5 tsp Salt, or to taste
0.25 tsp Black pepper, or to taste
8 oz block Cream cheese, softened
0.5 cup Sour cream, plus more for topping
0.25 cup Fresh cilantro, chopped (for garnish)

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Instructions

1. Prepare the Chicken: First, ensure your chicken is cooked and shredded. You can boil it, bake it, grill it, or use a rotisserie chicken for extra convenience. Shred the chicken into bite-sized pieces
2. Sauté Aromatics: Next, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until it softens, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant
3. Add Chiles & Beans: Now, pour in the undrained cans of diced green chiles. Add the rinsed and drained great northern beans and cannellini beans. Stir everything together well
4. Introduce Liquids & Spices: Pour in the chicken broth. Add the cumin, chili powder, dried oregano, salt, and black pepper. Stir to combine all the ingredients and spices thoroughly
5. Simmer for Flavor: Bring the chili mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This allows the flavors to meld beautifully. For an even richer taste, simmer it longer if time permits
6. Incorporate Creaminess: After simmering, remove the lid. Add the softened cream cheese in chunks to the pot. Stir continuously until the cream cheese fully melts and incorporates into the chili, creating a smooth, creamy base for your Creamy White Chicken Chili with Sour Cream
7. Add Chicken & Sour Cream: Stir in the shredded cooked chicken. Finally, remove the pot from the heat and stir in the 0.5 cup of sour cream. Do not boil the chili once the sour cream is added, as it can curdle
8. Taste and Adjust: Taste the Creamy White Chicken Chili with Sour Cream and adjust salt and pepper if needed. You might find you want a little more cumin or a pinch of heat
9. Serve and Garnish: Ladle the warm chili into bowls. Garnish generously with fresh chopped cilantro, a dollop of extra sour cream, and any other desired toppings. Enjoy your homemade Creamy White Chicken Chili with Sour Cream!

Notes

Ensure cream cheese is softened to room temperature before adding it to the pot to prevent lumps and ensure a smooth, velvety texture.

Avoid boiling the chili after adding the sour cream, as high heat can cause it to curdle, ruining the creamy consistency. Stir it in after removing the pot from the heat.

Allow the chili to simmer for at least 15-20 minutes (or longer if time permits) to allow all the spices and flavors to fully develop and meld together.

This chili makes fantastic leftovers! Allow it to cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Reheat gently on the stovetop over low heat or in the microwave, being careful not to boil.

Optional toppings include shredded Monterey Jack or cheddar cheese, sliced avocado or guacamole, crushed tortilla chips or strips, corn chips, a dash of hot sauce, or an extra dollop of sour cream. Serve alongside cornbread, cornbread muffins, a fresh green salad, warm tortillas, or steamed rice.

For substitutions: use chicken thighs, ground chicken or turkey instead of breasts. For a vegetarian version, omit chicken and add extra beans or cooked sweet potatoes. Black beans or pinto beans can substitute for or complement the specified beans. For a spicier kick, add a pinch of cayenne pepper, a diced jalapeño (seeds removed for less heat), or hot sauce. Increase vegetable content with frozen corn, diced bell peppers, or spinach. For a dairy-free version, experiment with plant-based cream cheese and full-fat coconut milk or dairy-free sour cream.

• Author: Julia Smith
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 bowl
• Calories: 500 kcal
• Sugar: 5 g
• Sodium: 750 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 35 g
• Cholesterol: 90 mg