Creamy White Chicken Chili is a creamy, savory, easy dinner that uses simple ingredients for an amazing taste! 30- minute version and Crock Pot version.
My favorite time of year is coming!! FALL. Fall weather means chili. This is my favorite recipe for Creamy White Chicken Chili. It’s a twist on a classic, and completely delicious.
This is a simple recipe, with pretty simple ingredients. Mostly pantry staples. You can use frozen and canned vegetables or fresh, same with spices. When they’re available I love to use fresh herbs and spices but they’re usually more expensive and don’t last nearly as long as dried herbs.
I’ve made a quick version and a slow cooker version and both are lovely. Really it depends on preference and how much time you have.
White Chicken Chili
- 1 Tbsp oil
- 2 raw chicken breasts cut into small cubes
- 1 small yellow onion diced
- 1 green bell pepper diced
- 2 tsp chicken bouillon
- 2 tsp ground cumin
- 2 tsp garlic powder or 3 garlic cloves
- 1 tsp salt
- 1/2 tsp ground pepper or more for taste
- 3 15 oz. cans white beans
- 1 15 oz. can corn or 2 cups fresh or frozen
- 8 oz. sour cream or plain greek yogurt
- 1 cup chicken broth or stock can be made using 1 tsp chicken bouillon and 1 cup of water
- 1 cup milk
- 1/2 cup all-purpose flour
Heat medium to large cooking pot on the stove with 1 Tbsp oil in the bottom.
Cook chicken, diced onion, green bell pepper, cumin, garlic, salt, and pepper on medium high heat until chicken and vegetables are cooked through, 5-7 minutes.
Add white beans, corn, sour cream, and chicken broth. Heat until simmering.
Separately in a small bowl, whisk together milk and flour well.
Slowly pour into simmering chili, stirring constantly. Simmer for 15-20 minutes, stirring occasionally.
Serve warm with cheese, tomatoes, sour cream, or avocados for maximum deliciousness.
For a slow cooker version, simply mix all ingredients together in a crock pot and cook on high 3-4 hours, stirring every hour or two.