Creamy White Chicken Chili Recipe — Slow Cooker & Instant Pot Tips

I first tasted this creamy white chicken chili at a church chili cook-off in 2010 and fell in love with it. I’d never tried a white chili before and I’m a fan of rich, creamy soups, so this recipe was an instant favorite. Two different people brought essentially the same white chicken chili that day, so I asked both for their recipes — and, amusingly, they were identical.

I tried to track down the original source of the recipe but came up empty. Since so many versions online follow this formula, I referenced Taste of Home for a clean photo and printable format. My version is very similar, though I use slightly less chicken and swapped in light sour cream to reduce calories a bit while keeping the heavy cream for the silky texture. The finished soup is about 259 calories per cup as prepared here.

5 from 3 ratings

Creamy White Chicken Chili

Created by Amber Brady

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YieldsYields7 (1 cup) servings

Ingredients

• 12 oz (2 to 3) boneless skinless chicken breasts, cut into ½” cubes
• 1 medium white onion, chopped
• 1 ½ tsp garlic powder
• 1 Tbsp canola oil
• 2 (15.5oz) cans great northern beans, rinsed & drained
• 1 (14.5oz) can low sodium chicken broth
• 2 (4oz) cans diced green chiles
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp fresh ground black pepper
• ¼ tsp cayenne (red pepper)
• 1 cup (8oz) light sour cream
• ½ cup heavy whipping cream (or half & half)

Instructions

• In a large saucepan, heat the canola oil over medium-high. Add the diced chicken, chopped onion and garlic powder and sauté until the chicken is cooked through and no longer pink.
• Stir in the rinsed and drained beans, chicken broth, diced green chiles, salt, cumin, oregano, black pepper and cayenne. Bring the mixture to a boil, then reduce heat and simmer, uncovered, for 30 minutes to blend flavors.
• Remove the pot from the heat and stir in the light sour cream and heavy whipping cream (or half & half) until smooth and fully incorporated. Serve hot.

Notes

Substitute one can of fat-free evaporated milk for the sour cream and heavy cream to reduce calories and fat while keeping a creamy texture. It tastes great either way.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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Recipe altered from Taste of Home