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4.50 from 2 votes

Creamy White Chicken Chili

This creamy white chicken chili is the perfect easy meal to cozy up with this fall! It's creamy, hearty, and loaded with all the flavor. Serve it with chips, cheese, jalapenos, cilantro, avocado, and you have a warm and cozy meal. I'd also suggest doubling it and freezing half because I promise you're going to want to have extra! The hardest part is slicing the onions and the rest is just thrown in the pot! I actually made this recipe years ago, but I let Thomas perfect the version and I must say, he NAILED it. It's so much better!!
Servings: 6


  • 2 sweet vidalia onions
  • 4 garlic cloves chopped
  • 8 oz canned diced green chilis
  • 2 cans cannellini beans
  • 1 cup corn frozen or canned
  • 2 cups shredded chicken we use rotisserie chicken
  • 32 oz chicken broth
  • 1/3 cup heavy cream
  • 1 tbsp lime
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1 tsp sea salt more to taste
  • 1/2 tsp paprika
  • 1/2 tsp black pepper


  • In a large pot, heat avocado oil.
  • Add in the chopped onions and chopped garlic. Saute until cooked down a good bit.
  • Then add in the diced green chilis, drained and rinsed white beans, and corn. Stir until all mixed together.
  • Add in all the seasonings: cumin, oregano, paprika, salt and pepper. Mix well.
  • Pour in the chopped chicken and mix again. Next add in the lime juice and chicken broth. Stir. Pour in heavy cream.
  • Bring the chili to a light boil and then reduce the heat to simmer. Let it simmer for about 10 minutes!
  • Serve with shredded cheese, chips, avocado cubes, cilantro, and jalapeño!


To make the recipe dairy-free, you can replace the heavy cream with blended white beans. Take 1 cup of the white beans from the can and blend in a blender with a little chicken broth until a creamy consistency. Add that right into the soup after the chicken broth instead of heavy cream!