Creamy White Chicken Chili

This Creamy White Chicken Chili recipe only takes about 30 minutes to make, and it’s full of the most delicious, creamy, comforting flavors.

This Creamy White Chicken Chili recipe only takes 30 minutes to make, and it's full of the best, comforting, creamy flavors. So delicious, and easy to make gluten-free if you'd like. | gimmesomeoven.com

Today, I’m digging into the blog’s old recipe archives to pull back up an oldie-but-goodie classic recipe that I absolutely cannot live without:

Warm, comforting, zesty, always-hits-the-spot Creamy White Chicken Chili.  

I don’t know about you all, but this soup was a regular in our home growing up ever since I can remember.  (<– Well, made with cream of chicken soup back then, holla to the 80s!)  And even back in my pickiest-eating years, I always absolutely loved our white chicken chili nights.  They were one of first forays into eating Mexican food (yeah!), and they were also Mom’s sneaky way to teach me to like beans (well-played).  But I think that my sister and I probably loved our white chicken chili nights most because they were the only time that we were allowed to make our own “bowls” for our soup.  Mom would give us a stack of soft flour tortillas and we would poke them into little liners for everyone’s bowls, then we would “ooh” and “ahh” as she ladled in the soup and we marveled at how pretty everything looked.

Mmmm, white chicken chili nights were always good nights.

Anyway, I still love this soup today just as much as I did back then, although my mom and I have updated our recipe since to nix the canned soups.  But it’s still just as delicious and cozy and comforting as ever.  And bonus?  It’s also just as quick and easy to make as ever, and can be ready to go on the table in just about 30 minutes.  Perfect.

This Creamy White Chicken Chili recipe is easy to make, and full of the most delicious comforting flavors! | gimmesomeoven.com

A photo from my initial blog post on Creamy White Chicken Chili, circa 2011.

So, did anyone else grow up making these tortilla bowls, or was our family the only one?  We never baked or fried them — just pressed flour tortillas into our bowls, and then added them to our bites especially as they got nice and warm and soft.  So easy, and so good!

This Creamy White Chicken Chili recipe only takes 30 minutes to make, and it's full of the best, comforting, creamy flavors. So delicious, and easy to make gluten-free if you'd like. | gimmesomeoven.com

Another joy of this classic recipe is that it’s also really easy to tweak to your preferences.  Like a spicier soup?  Feel free to leave in the jalapeno seeds, or add in an extra.  Like a thinner soup?  Leave out the flour, and it’ll be nice and brothy.  Like a gluten-free soup?  You’re welcome to leave out the flour, and thicken it with a cornstarch slurry if you’d like (or just leave that part out).  Like a meatless soup?  Sub in an extra can or two of beans, in place of the chicken.

The choices are all yours.  ♥

This 30-Minute Creamy White Chicken Chili recipe is easy to make, and full of the most delicious comforting flavors! | gimmesomeoven.com

Enjoy, friends!

Creamy White Chicken Chili

A delicious, easy and "lighter" take on classic White Chicken Chili. Always a crowd-pleaser, and always so comforting!

Ingredients:

  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 1 jalapeño, cored and chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
  • 3-4 cups shredded cooked chicken
  • 2 (4-ounce) cans chopped green chiles
  • 2 (15-ounce) cans Great Northern beans
  • 1/2 cup whole-kernel corn (optional)
  • 1 tablespoon cumin
  • 2 cups warmed milk (I used 2%)
  • Kosher salt and black pepper, to taste*
  • optional "tortilla bowls": flour tortillas**
  • optional garnishes: shredded (or ribbon-ed) Monterrey Jack cheese, sliced avocados, sour cream, chopped fresh cilantro

Directions:

Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring occasionally.

Gradually add in the chicken broth, stirring until combined.  Then stir in the cooked chicken, green chiles, white beans, corn (if using), and cumin. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes.  Stir in the warm milk until combined.  Then give the soup a taste, and season generously with salt and pepper to taste.

Serve warm in bowls (adding tortilla "bowls" if you'd like), topped with your desired garnishes.

*I used 1 heaping teaspoon of salt, and about 1/4 teaspoon black pepper.  But salt levels will vary depending on your preference, plus the brand of chicken stock that you use.

**I used large soft flour tortillas to make tortilla "bowls" for my soup.

Recipe slightly updated December 2016.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Comments

  1. Tara Jo — December 11, 2016 @ 4:13 am (#)

    How would you do this recipe in the crock pot? 

    • Hayley @ Gimme Some Oven — December 15th, 2016 @ 11:38 am

      Hi there! We haven’t tried this in the crockpot, but if you wanted to, we think we would just put all of the ingredients in there (except you’d want to use evaporated milk instead of regular, as it won’t hold up well in the slow cooker), and you can cook on low for 6-8 hours, or on high for 3-4 hours. We hope you enjoy!

  2. Theresa — December 14, 2016 @ 8:13 pm (#)

    This looks amazing. I can’t wait to try your recipe. Pinned for making.

    • Hayley @ Gimme Some Oven — December 18th, 2016 @ 7:47 pm

      Thanks, Theresa — we hope you enjoy it!

  3. theotherjennifer — December 15, 2016 @ 6:52 am (#)

    I made this last weekend and it is AMAZING. My photos did not do it justice. Easy, and makes a huge potful – perfect for leftover night. One of the best chili recipes I have ever made.

    Thank you!

    • Hayley @ Gimme Some Oven — December 18th, 2016 @ 7:36 pm

      Thanks for sharing with us — we’re so happy you enjoyed it! :)

  4. Masker Spirulina — December 21, 2016 @ 9:11 am (#)

    I have tried the recipes that afternoon, very tasty and make it is easy enough, thank you very much

    • Hayley @ Gimme Some Oven — December 28th, 2016 @ 6:10 pm

      We’re glad you enjoyed it!

  5. Cynthia — December 28, 2016 @ 5:43 am (#)

    How many calories are in the chili soup?

    • Hayley @ Gimme Some Oven — January 9th, 2017 @ 9:02 pm

      Hi Cynthia! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  6. Rainey — January 3, 2017 @ 2:10 pm (#)

    YUM – just made this in an effort to get over a cold, and it is fabulous. I can tell the leftovers will be amazing too!

    • Hayley @ Gimme Some Oven — January 13th, 2017 @ 9:28 am

      We’re so glad you enjoyed it, Rainey! :)

  7. Kerri — January 10, 2017 @ 9:38 pm (#)

    Made this tonight with a chicken I cooked last night in my instant pot.  Didn’t have a  jalapeño, used a bit of chili powder.  Also squeezed fresh lime in bowls.  This was so good and will be added to our regular winter rotation.  Was a long day so didn’t feel like messing with cheese on top, but I’m guessing cheese and sour cream as you mention will make it even better.  Thank you!

    • Hayley @ Gimme Some Oven — January 11th, 2017 @ 12:52 pm

      Thanks for sharing, Kerri — we’re so glad you enjoyed it! :)

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