Introduction

White Chicken Chili is a creamy, comforting twist on traditional chili, packed with tender chicken and flavorful spices. This easy-to-make dish is perfect for chilly evenings and comes together quickly using simple ingredients.

Ingredients

1 tbsp olive oil
2 cloves garlic (minced)
1 small onion (chopped)
1 tsp oregano
1 1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
4 cups chicken stock
4 oz can green chiles
1/2 cup heavy whipping cream
4 oz cream cheese (cubed)
3 cups shredded rotisserie chicken

Instructions

Step 1: Heat olive oil in a soup pot or Dutch oven over medium-low heat. Add chopped onion and sauté until it begins to turn translucent. Add minced garlic and cook until the garlic starts to brown and the onion is fully translucent.
Step 2: Stir in oregano, cumin, salt, pepper, paprika, and cayenne pepper (if using). Cook the spices for about 1 minute to release their flavors.
Step 3: Pour in the chicken stock and add the can of green chiles. Stir thoroughly and increase the heat until the mixture reaches a low boil.
Step 4: Reduce the heat to a gentle simmer. Let the chili simmer uncovered, stirring occasionally, for about 25 minutes until the stock reduces by at least one-third.
Step 5: Turn the heat to medium. Add the heavy whipping cream, cubed cream cheese, and shredded rotisserie chicken. Cook for 10–15 minutes, stirring occasionally, until the chili is heated through and the cream cheese has fully melted.
Step 6: Remove from heat and serve hot. Top with cheese, sour cream, or your favorite garnishes as desired.

Tips & Variations

For a spicier chili, increase cayenne pepper or add chopped jalapeños.
Substitute Greek yogurt for sour cream as a topping for a tangy twist.
Use homemade chicken stock for deeper flavor and reduce added salt accordingly.
Add black beans or white beans for extra texture and protein.
To lighten the dish, replace heavy cream with half-and-half or milk, but expect a thinner consistency.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. You can also freeze the chili for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

A white bowl filled with creamy soup featuring a light beige broth with orange oil spots. Inside the soup, there are chunky pieces of light-colored shredded chicken. On top, there is a dollop of smooth white sour cream and a small bunch of fresh green cilantro leaves placed slightly off center. A golden spoon rests inside the bowl on the right side. In the background, there is a white bowl partially visible with more of the same soup on a white marbled surface, along with a white cloth in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook fresh chicken breasts or thighs beforehand, shred them, and use in place of rotisserie chicken. Cooking the chicken in the chili directly is also possible but may require additional cooking time.

Is this recipe dairy-free?

No, this recipe includes heavy whipping cream and cream cheese for creaminess. For a dairy-free version, you can try using coconut cream and a dairy-free cream cheese alternative, though the flavor and texture will differ somewhat.