There’s nothing like a big bowl of warm, creamy white chicken chili on a chilly evening. This stovetop version is a one-pot wonder, delivering rich flavor with minimal effort. Tender shredded chicken, white beans, and a touch of spice create the perfect balance of heat and creaminess. If you’re looking for the best chili recipe ever, this might just be it!
Stovetop White Chicken Chili
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 cups cooked shredded chicken (rotisserie chicken works great!)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional for extra heat
- 1 4-ounce can diced green chilies
- 3 cups low-sodium chicken broth
- 2 15-ounce cans white beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup heavy cream or whole milk
- Juice of 1 lime
Garnishes (Optional but Recommended)
- Fresh cilantro chopped
- Shredded Monterey Jack or cheddar cheese
- Sliced jalapeños
- Avocado slices
- Tortilla chips or strips
Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Build the base
Add the cumin, oregano, smoked paprika, and cayenne pepper to the pot. Stir well to toast the spices for about 30 seconds.
Combine ingredients
Pour in the diced green chilies, chicken broth, white beans, corn, salt, and black pepper. Stir everything together and bring to a gentle simmer.
Add the shredded chicken
Stir in the cooked, shredded chicken and let the chili simmer on low heat for about 20 minutes, allowing the flavors to meld together.
Make it creamy
Stir in the sour cream and heavy cream (or milk). Mix well until the chili turns creamy and thick.
Final touch
Squeeze in the lime juice and give everything a final stir. Adjust seasoning if needed.
Serve and garnish
Ladle the chili into bowls and top with your favorite garnishes like cilantro, cheese, avocado, or tortilla chips.
Perfect Pairings
This easy homemade chili recipe pairs beautifully with a side of warm cornbread, a simple green salad, or a classic grilled cheese sandwich. A crisp lager or a light-bodied white wine, like Sauvignon Blanc, complements the creamy richness of the chili.
FAQs
1. What’s the best cut of chicken to use?
Shredded rotisserie chicken is a fantastic time-saver, but you can also use poached and shredded chicken breasts or thighs for extra flavor and tenderness.
2. Can I make this chili recipe stovetop-friendly for meal prep?
Absolutely! This chili stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
3. How do I adjust the spice level?
If you prefer milder chili, reduce or omit the cayenne and use mild green chilies. For extra heat, add diced jalapeños or a dash of hot sauce.
4. Can I make this without dairy?
Yes! Replace sour cream with dairy-free yogurt and use coconut milk instead of heavy cream.
