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Creamy White Chicken Chili

By Sarah On   |  Updated:

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This quick white chili is the ultimate fall comfort-food! Loaded with lots of tender chicken, beans, and corn in a rich flavorful broth.—Top individual servings with sliced avocado and shredded cheese if desired.

Creamy White Chicken Chili | wholeandheavenlyoven.com

Hi guys. Welcome to Comfort Food 101.

Otherwise known as creamy white chicken chili.

Care for a bowl?

Creamy White Chicken Chili | wholeandheavenlyoven.com

It’s freezing cold here, so I’ll take two, please.

It seems like I am all about anything warm and cozy these days…

Seriously guys, if anyone wants to offer me a free vacay to anyplace above 50 degrees, I will be more than happy to accept it.

I’ll pay you in white chili.

The best kind of payment, for sure.

Creamy White Chicken Chili | wholeandheavenlyoven.com

So today we’re going a little out-of-the-box for today’s recipe for Chili Week. No tomatoes, guys! We’re ‘doin it the white way today. 😉

White chili is such a fun and different alternative to your usual tomato-based chili. Even though, I’m a classic chili-kinda gal, I won’t complain if you shake up my chili a little bit and make it white instead of red.

Creamy White Chicken Chili | wholeandheavenlyoven.com

Food bloggers are always open to new food ideas, ya know. 😉

My family is more accustomed to the traditional kinda-chili too, but even they were scraping their soup bowls and begging for seconds of this white chili.

Creamy White Chicken Chili | wholeandheavenlyoven.com

Any other 30-minute dinner-lover people out there? Good. Now you’ve got all your bases covered for a no-stress, chilly fall dinner.

Easy? Check.

Warm and filling? Check.

Comfort food x1000? Triple-check.

All you need now is some warm cornbread and/or homemade breadsticks and you’ve got dinner in the bag.

Or the soup pot, if you will. 😀

Creamy White Chicken Chili | wholeandheavenlyoven.com

This chili is everything you love about your usual tomato chili, only instead of a tomato-based sauce we’re going more towards the rich and creamy kind of chili base.

And guys. It works SO. DANG. GOOD. We’ve got a super-creamy (but not overly rich) chicken broth/half-and-half broth with tons of cannelloni beans floating around and making friends with tender chicken chunks, yellow corn, and all kinds of white chili yummy-ness.

And obv, we CANNOT forget about the topping. Any kind of chili requires some kind of topping, so grab some sliced avocado and/or shredded cheese. Really whateva’ ya fancy is cool with me. 🙂

Creamy White Chicken Chili | wholeandheavenlyoven.com

Anyone who knows me knows that I am ALL about the toppings, frostings, icing, sprinkles, ect. Sooo ‘ya know I kinda end up going a little cray topping my chili with all things tasty.

This white chili has COMFORT written aaaaall over it. And even if it’s not 40 degrees where you are, you kinda need it in yo’ life.

Creamy White Chicken Chili | wholeandheavenlyoven.com

Tomato chili had better watch it’s back with fancy ‘schmancy white chili being so dang tasty. 😀

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Creamy White Chicken Chili

This quick white chili is the ultimate fall comfort-food! Loaded with lots of tender chicken, beans, and corn in a rich flavorful broth.---Top individual servings with sliced avocado and shredded cheese if desired.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 -8 servings

Ingredients

  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 green peppers diced
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons cumin
  • 1 teaspoon smoked paprika or regular
  • 1 teaspoon Italian seasoning
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 1/4 cup sour cream
  • 1-1/2 cups frozen corn
  • 1-1/2 cups cooked chicken diced
  • 2 cans 15 oz cannelloni beans, drained, rinsed and divided
  • Salt and pepper to taste
  • Shredded cheddar cheese and avocado for topping optional

Instructions

  • In a large pot over medium-high heat, saute onion, garlic, and pepper in oil until tender. Reduce heat to medium and stir in seasonings, chicken broth, half-and-half, sour cream, corn, chicken, and 1 can beans.
  • Place remaining can of beans in food processor and pulse several times until smooth. Stir bean-puree into chili and season with salt and pepper. Bring chili to a simmer over medium heat, stirring occasionally until chili is heated through.
  • Serve chili warm with cheese and avocado if desired.

Notes

Store chili in refrigerator up to 3 days.
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

This post has been written ahead and scheduled to publish today. My family and I left late last night and are traveling all day today to Arkansas for church conferences. I’ll catch up with you guys tomorrow with yet ANOTHER chili recipe. 😉 Ciao!

 

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Comments

  2. Gayle @ Pumpkin 'N Spice says

    I’ve never had white chicken chili before, so I definitely need to change that! Your pictures are totally making me want this for breakfast! 🙂 What a great comfort food, Sarah! So perfect for these cool fall days!

    Reply

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