White Chicken Chili Recipe from Scratch

A Pot Full of Memories

My grandson calls this my “famous white chili.” I love that. It always makes me smile. The smell fills the whole house with warmth.

I first made this for a snowy day potluck. Everyone asked for the recipe. I still laugh at that. It is so simple to make. What is your favorite meal for a cozy day?

Let’s Get Started

Grab your big pot. Warm up some olive oil in it. Toss in your chopped onion. Doesn’t that smell amazing? Cook it until it gets soft.

Then add the garlic. Be careful not to burn it. You just want to smell its good flavor. This first step matters. It builds a tasty base for our whole soup.

The Secret to a Thick Soup

Now, here is a little trick. It makes the soup creamy without cream. Take one ladle of beans and a splash of broth. Put them in a food processor.

Blend it until it is smooth. Then stir it back into the pot. This is my favorite part. It makes the chili so rich and hearty. Do you have a secret kitchen trick like this?

Bringing It All Together

Now add the rest of the broth and spices. Throw in the green chilies and corn too. Let it all bubble and get happy for about 15 minutes.

Fun fact: The lime juice is not just for taste. Its acid helps keep the beans firm while they cook. See, every ingredient has a job. This matters in cooking. Little things make a big difference.

The Final, Cozy Touches

Take the pot off the heat. Now stir in the sour cream and cooked chicken. This keeps the chicken tender and the soup creamy.

I love to top mine with avocado and cheese. My family crunches tortilla chips on top. It adds a nice little sound to dinner. How will you make it your own?

Why This Soup is Special

This is more than just food. It is a bowl of comfort. It brings people together around the table. That is what cooking is really about.

It is also packed with good things for your body. The beans and chicken give you long-lasting energy. Feeding people well is a way of showing love. That always matters.

Ingredients:

Ingredient	Amount	Notes
Olive oil	1 tablespoon
Yellow onion	1 small, chopped (about ½ cup)
Garlic cloves	2, finely minced	or 1 ½ teaspoons garlic powder
Chicken broth	2 1/2 cups	low-sodium
Diced green chilies	2 (4 oz) cans
Ground cumin	1 1/2 teaspoons
Cayenne pepper	1/4 teaspoon
Dried oregano	1/2 teaspoon
Paprika	1/2 teaspoon
Lime	1/2 small, juice from
Salt and black pepper	to taste
Great northern beans	2 (15 oz) cans	drained and rinsed
Sour cream or plain Greek yogurt	1 cup
Corn	1 cup	frozen or fresh
Cooked chicken	2 heaping cups, shredded	rotisserie or left-over chicken

My Cozy White Chicken Chili

Hello, my dear. Come sit with me. I want to share my recipe for White Chicken Chili. It is the coziest soup for a chilly day. It always makes my kitchen smell wonderful. I think of my family every time I make it.

This recipe is simple and full of good things. We use creamy beans and a little spice. The sour cream makes it so smooth. My grandson asks for this every time he visits. It warms my heart to see him enjoy it.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (4 oz) can diced green chilies
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Juice of 1 lime
• 2 (15 oz) cans Great Northern beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1/2 cup sour cream
• 2 cups cooked chicken, shredded

Instructions

Step 1: Let’s start with the onions and garlic. Warm some olive oil in your biggest pot. Add the chopped onion and cook until it’s soft. Doesn’t that smell amazing? Now stir in the garlic for just thirty seconds.

Step 2: Next, pour in the chicken broth. Add the green chilies and all your spices. A little cumin and paprika go a long way. Squeeze in that fresh lime juice. It makes everything taste brighter.

Step 3: Now for the beans. Drain them and rinse with cold water. (This is my hard-learned tip. Rinsing the beans makes the chili less salty). Take one big scoop of beans and put them in a food processor. Add a splash of broth and blend until smooth.

Step 4: Pour that smooth bean paste back into the pot. Add the rest of the whole beans and the corn. This makes the chili nice and thick. Let it all bubble gently for about fifteen minutes. I still laugh at how my dog waits by the stove at this point.

Step 5: Turn off the heat. Stir in the sour cream and your cooked chicken. The sour cream makes it creamy and dreamy. Now it’s ready to eat. What is your favorite cozy meal to share? Share below!

Cook Time: 25-40 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a good friend. It is always happy to change things up. You can make it new every time. Here are a few ideas I love to play with.

Make it meat-free. Just leave out the chicken. Use vegetable broth instead. It is just as comforting and warm.

Give it a spicy kick. Add a chopped jalapeño with the onions. I did this once for my brother. He said it was perfect.

Try a sweet potato. Dice one small sweet potato and add it with the broth. It becomes so soft and sweet in the soup. Which one would you try first? Comment below!

Serving Your Masterpiece

A good bowl of chili deserves good friends. I love to set out little bowls of toppings. Let everyone build their own perfect bowl. It makes dinner so much fun.

Pile on shredded cheese and fresh avocado. Don’t forget the crunchy tortilla chips. A little fresh cilantro on top is so pretty. For a side, a simple green salad or warm cornbread is lovely.

To drink, a cold glass of apple cider is wonderful. For the grown-ups, a light lager beer pairs nicely. It cuts through the richness of the chili. Which would you choose tonight?

Keeping Your Chili Cozy for Later

This chili is perfect for making ahead. Let it cool completely first. Then store it in a sealed container in the fridge. It will stay good for about three days.

You can also freeze it for a busy night. I use old yogurt containers for single servings. Just leave a little space at the top. The chili expands as it freezes.

I once put a hot pot right in the fridge. The lid popped right off. Now I always let it cool on the counter. This keeps your fridge safe and your chili fresh.

Batch cooking like this saves you time. It also means a warm meal is always close by. That matters on long, tiring days. Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Pot of Chili

Is your chili too thin? The pureed beans should thicken it. If not, let it simmer a bit longer without the lid. The extra liquid will cook off.

Worried it is too spicy? The cayenne pepper adds a little kick. Always start with less. You can add more later, but you cannot take it out.

I remember when my chicken turned out dry. I had cooked it in the soup too long. Now I add the cooked chicken at the very end. This keeps it tender and juicy.

Knowing these fixes builds your cooking confidence. You learn that small changes make a big difference. Which of these problems have you run into before?

Your Chili Questions, Answered

Q: Is this chili gluten-free? A: Yes, it is. Just check your chicken broth label to be sure.

Q: Can I make it ahead of time? A: Absolutely. The flavors get even better overnight.

Q: What if I do not have great northern beans? A: You can use cannellini or navy beans instead.

Q: Can I double the recipe? A: Of course. Just use a very big pot.

Q: Are the garnishes important? A: They add fun texture and cool flavor. Fun fact: The avocado adds healthy fat. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It is a hug in a bowl. It always makes my kitchen smell wonderful.

I would love to see your creation. Sharing food connects us all. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. I am so glad you are here.

Happy cooking!

—Grace Ellington.