Creamy White Chicken Chili

This creamy white chicken chili looks luscious and delivers robust flavor in just 30 minutes on the stovetop. Great use for rotisserie chicken—it's perfect for a busy weeknight dinner!

Servings per Recipe: 6 servings

Calories per Serving: 563

Prep Time: 5

Cook Time: 25

Total Time: 30

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5 from 1 vote

Ingredients

1 large onion
½ cup butter, divided
¼ cup all-purpose flour
2 cups chicken broth
1½ cups milk
½ cup heavy whipping cream
Tabasco sauce or other hot sauce, to taste
½ teaspoon chili powder, or more if you prefer
1 teaspoon ground cumin
½ teaspoon pepper
15 ounces Great Northern beans
7 ounces diced green chiles
2 cups cooked chicken
1½ cups shredded Monterey Jack cheese
¼ cup sour cream

Instructions

Chop 1 large onion.
Chop or shred 2 cups cooked chicken.
Sauté onion in 2 tablespoons butter in a soup pot or Dutch oven until softened.
Add the remaining butter to the pot and heat over moderately low heat until melted.
Stir in ¼ cup all-purpose flour. Cook the onions in the roux, stirring frequently, for two minutes.
Gradually add ¾ cup chicken broth, 1½ cups milk, and ½ cup heavy whipping cream, stirring gently. Bring mixture to a boil; simmer, stirring occasionally until thickened.
Stir in Tabasco sauce or other hot sauce to taste, ½ teaspoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon pepper.
Drain 15 ounces Great Northern beans and 7 ounces diced green chiles.
Add beans, green chiles, chicken, and 1½ cups shredded Monterey Jack cheese. Cook over moderately low heat, stirring occasionally, for 15 minutes.
Add remaining broth as needed until desired consistency is reached.
Mix in ¼ cup sour cream immediately before serving.
Serve with your choice of tortilla chips, cilantro, shredded cheese, jalapeños, tomatoes, and/or green onions as garnishes.

Nutrition