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white chicken chili in a bowl topped with sour cream and fresh cilantro

Best Ever Creamy White Chicken Chili Recipe (Easy!)

5 from 1 vote
This creamy white chicken chili is packed with tender chicken, hearty beans, and a rich, flavorful broth perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Ingredients Method

Ingredients
  

  • 1-1½ pounds boneless skinless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic finely minced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1 8- ounce can mild green chiles undrained
  • 2 15.5- ounce cans Great Northern beans drained and rinsed
  • 2 cups chicken broth or one 14.5-ounce can (I make my broth using Better Than Bouillon)
  • ½ cup heavy cream
  • 1 tablespoon cornstarch
  • 1 cup sour cream
  • Toppings optional: sour cream, fresh cilantro, shredded cheese, fresh sliced jalapenos, oyster crackers
  • Instructions

Method
 

  1. In a large pot, boil chicken in water until cooked through. Remove and chop into bite-sized pieces. Set aside.
  2. Heat olive oil in the same large pot. Add onion and cook 4–5 minutes, until translucent.
  3. Add garlic, salt, oregano, cumin, and black pepper. Cook one minute, until fragrant.
  4. Add green chiles, chicken broth, chicken, and beans.
  5. Simmer for 30 minutes.
  6. Whisk heavy cream and cornstarch together in a small bowl.
  7. Remove chili from heat. Stir in the cream mixture and sour cream until smooth and thickened.
  8. Serve with your favorite toppings.