Creamy White Chicken Chili

Jonathan, The Candid Appetite

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!
10 min Prep Time
35 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 35 min


  • 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


Step 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.

Step 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.

Step 3

Remove from heat and stir in sour cream until evenly combined. Serve warm, with toppings of choice.