This super quick and delicious chicken chili is made with sour cream to give it a creamy luscious texture. If you want to make this recipe even easier, use shredded store-bought rotisserie chicken!

Creamy White Chicken Chili

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 4 servings


  • 4 tablespoons unsalted butter, divided
  • 1 pound boneless skinless chicken breast, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 2 (15.5 ounce) cans Great Northern beans, drained and rinsed
  • 1 (4 ounce) can green chilies
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • Toppings:
  • Sour cream
  • Shredded cheddar cheese
  • Cilantro
  • Lime wedges
  • Tortilla chips
  • Avocado


  1. Melt 2 tablespoons butter in large pot over medium-high heat. Add chicken and cook, stirring often, until chicken is no longer pink, and has begun to brown, about 10 minutes. Remove chicken to large plate, set aside.
  2. Add remaining 2 tablespoons butter to pot. Once melted, add onion, garlic, celery, and bell pepper. Cook until softened, about 5 minutes. Stir in beans, chilies, chicken stock, salt, pepper, cumin, oregano, cayenne pepper and cooked chicken. Bring to boil, then reduce heat to low and simmer 15 minutes.
  3. Remove from heat and stir in sour cream until evenly combined. Serve warm, with toppings of choice.

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  1. Joan Brehon said:

    I LOVE dairy products! ALL of them! No almond milk in this house. I have home delivery from Royal Crest Dairy. They deliver the quality of milk I had when my parents milked cows! Good stuff. Thanks you dairy farmers.