Looking for a hearty soup for Halloween night? Don’t Be a Chicken Chili is a creamy white chicken chili that will warm you and fill your belly for an evening of fun. As temperatures drop and leaves begin to fall, a bowl of warm, comforting chili is the perfect choice. Unlike classic tomato-based chilis, this white chicken chili relies on a creamy broth, tender chicken, beans (or other hearty substitutes), and warming spices for a different but equally satisfying experience. Below is an easy, family-friendly version of this comforting soup along with tips, variations, and storage advice.
One fall break we traveled to a decidedly non-traditional getaway — North Dakota — to visit a friend who also blogs about food. We cooked together and, inspired by a Halloween-themed cookbook, chose this cozy chili as our first spooky-season meal. We followed the original recipe but gave it a few small twists to suit our tastes. The changes weren’t because the recipe needed fixing; they were simply our personal touches that made the dish our own.
Creamy White Chili with Chicken Ingredients
To make this comforting creamy white chicken chili, gather the following ingredients:
- 1 lb chicken tenderloins or chicken breasts
- 1 cup diced onion
- 1 cup sliced leeks (optional, but recommended)
- 14 ounces (about 2 cups) chicken broth
- 2 cans Great Northern beans, drained and rinsed (or substitute pinto beans or diced potatoes)
- 2 cans (4.5 oz each) chopped green chiles
- 1½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 cup sour cream (or swap for 4 oz cream cheese for a richer base)
- 1 cup heavy whipping cream
- 2 cups shredded Monterey Jack (or cheddar-Monterey blend)
- Garnishes: chopped green onions, cilantro, shredded parmesan, or avocado slices
How to Make White Chicken Chili
Prep the vegetables first: dice the onion and slice the leeks. A food chopper makes quick work of small items, but a sharp knife works perfectly too.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and diced onion and sauté about 10 minutes, or until the chicken is cooked through. If using leeks, add about 1 cup of chopped leeks to the skillet and cook until softened and aromatic.
Meanwhile, combine the chicken broth, beans, undrained green chiles, garlic powder, cumin, oregano, salt, and pepper in a large stockpot or Dutch oven. Bring the mixture to a boil, then reduce to a simmer.
When the chicken is cooked, cut it into bite-sized pieces or shred it with two forks. Add the chicken and any pan juices to the simmering pot. Stir, reduce the heat, and let the chili simmer for about 30 minutes so the flavors meld.
After simmering, stir in 1 cup heavy whipping cream and 1 cup sour cream. Heat gently until the cream is incorporated and the soup is warmed through; do not boil hard after adding the dairy. Serve topped with shredded Monterey Jack, green onions, cilantro, or avocado, as desired.
What to serve with chili?
This creamy chili pairs beautifully with simple handhelds—pigs in a blanket (mummy dogs) were a hit when we served it. Crusty bread, grilled cheese sandwiches, or cornbread also complement the soup well. The chili reheats nicely, so leftovers make a second-day dinner that still tastes fresh.
Variations to White Chicken Chili
Feel free to adapt the recipe based on what you like or have on hand:
- Potatoes: Substitute diced potatoes for the beans if you prefer a bean-free chili. The potatoes add body and keep the soup hearty.
- Cream cheese: Use four ounces of cream cheese instead of sour cream for a richer, cheesier base.
- Corn: Add sweet corn to transform the dish closer to a corn chowder with a southwestern twist.
Storing Leftover White Chicken Chili
This soup stores well in the refrigerator or freezer.
Fridge: Cool completely, then place in an airtight container. Refrigerate for up to 5 days for best quality.
Freezer: Transfer cooled chili into a freezer-safe bag or container, label with the date, and freeze flat. Use within three months for best flavor and texture. Thaw overnight in the refrigerator before reheating gently on the stove.
FAQ
Yes. Follow the same basic steps, then add the cream and sour cream near the end or at the start and cook on low for about four hours. If adding dairy at the beginning, watch the texture and heat gently to avoid curdling.
If the chili is thinner than you like, mix 1 tablespoon cornstarch with 1/4 cup cold water and stir the slurry into the simmering soup. Cook briefly until the mixture thickens, repeating one tablespoon at a time until you reach the desired consistency.
Easy Soup Recipes
If you enjoy this recipe, try other easy soups and chilis for quick weeknight meals. This creamy white chicken chili is comforting, simple to make, and easy to adapt for different tastes.
Don’t Be a Chicken Chili
A creamy white chicken chili that’s simple to make and perfect for chilly evenings.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 6
Ingredients
- 1 T. oil
- 1 lb chicken tenderloins or breasts
- 1 cup diced onion
- 1 cup sliced leeks
- 14 oz chicken broth
- 2 cans Great Northern beans, drained and rinsed
- 2 cans green chiles
- 1½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 cup sour cream
- 1 cup heavy whipping cream
- 2 cups shredded Monterey Jack cheese
- Garnish: cilantro, green onions, avocado (optional)
Instructions
- Heat oil in a large skillet over medium heat. Add chicken and diced onion; sauté about 10 minutes, until chicken is cooked through.
- In a large Dutch oven or stockpot, combine chicken broth, beans, undrained chiles, garlic powder, cumin, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cut cooked chicken into bite-sized pieces and add to the simmering pot. Reduce heat and simmer 30 minutes to develop flavor.
- Stir in sour cream and heavy whipping cream until fully incorporated and heated through. Top each serving with shredded cheese and desired garnishes.
Nutrition (per serving)
Calories: 675 kcal | Carbohydrates: 45 g | Protein: 39 g | Fat: 38 g
What is cooking at your house this week? Have a great Hunk of Meat Monday and enjoy a warm bowl of chili!