The Best Creamy White Chicken Chili Recipe

Start with the onions and garlic Heat the olive oil in your large saucepan or Dutch oven over medium heat. Add the finely chopped onions and garlic powder, stirring them around until the onions are translucent. This should take about 5 minutes. You’ll know they’re ready when your kitchen smells incredible, with that savory onion-garlic aroma wafting through the air.

Add the main ingredients Once the onions are ready, add the shredded rotisserie chicken, drained and rinsed beans, chicken broth, diced green chiles, and all the seasonings (salt, oregano, cumin, black pepper, and cayenne). Stir it all together to make sure the spices are evenly distributed. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 30 minutes, uncovered. This helps the flavors meld together beautifully.

Finish with creaminess After simmering, remove the pot from heat. Stir in the sour cream and heavy whipping cream until the chili is smooth and creamy. Give it a taste—this is the time to adjust any seasonings if you need to. If you like it spicier, a pinch more cayenne or a splash of hot sauce should do the trick.

Serve with your favorite toppings Ladle the chili into bowls and add your favorite toppings! Some shredded cheese, crumbled tortilla chips, a squeeze of lime, or a few slices of jalapeño really take it to the next level.