Homemade White Chicken Chili | Authentic Southern Recipe

Aunt Sandy’s Creamy White Chicken Chili is the kind of warm, comforting bowl you’ll want on a cold day—tender chicken in a creamy, flavorful chili that’s easy to make and perfect for family supper, game day, or meal prep.

📝 *FULL PRINTABLE RECIPE:* https://www.auntsandykitchen.com/recipes/soup-creamy-white-chicken-chili.html

🥘 *INGREDIENTS:*
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves (about 2–3), shredded, chopped, or cut into 1/2-inch cubes (rotisserie, canned, or leftover chicken may be substituted)
• 1 onion, chopped
• 2–3 garlic cloves, chopped
• 2 cans (4 ounces each) chopped green chilies
• 2–3 cans (15.5 ounces each) cannellini beans or Great Northern beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
• 28–32 ounces chicken broth
• 1 cup sour cream
• 1/2 cup heavy cream
• Crushed Red Pepper (optional for more heat)

👩‍🍳 *DIRECTIONS:*
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chicken, onion, and garlic. Cook and stir until the chicken is no longer pink and the juices run clear, about 10–15 minutes.
3. Stir in the beans, green chilies, cumin, oregano, salt, black pepper, cayenne pepper, and chicken broth. Bring to a boil.
4. Reduce the heat and simmer until the flavors have blended, about 30 minutes.
5. Remove from the heat. Stir in the sour cream and heavy cream until smooth and fully incorporated.

Serve hot and enjoy!

*Topping Suggestions:*
• Shredded cheese (white cheddar, Monterey Jack, or cheddar jack)
• Fresh cilantro
• Fresh jalapeño peppers
• Green onions
• Avocado
• Tortilla chips

Enjoy!

*Recipe Notes:*
If you want your Creamy White Chicken Chili to come out just right every time, these quick notes will help.

• Best Chicken to Use: Rotisserie chicken is the easiest option. You can also use leftover cooked chicken or cooked boneless, skinless chicken breasts.
• How to Make It Creamier: For an extra creamy chili, stir in cream cheese or heavy cream near the end of cooking and heat gently until smooth.
• How to Thicken White Chicken Chili: Mash 1/2 cup of beans and stir them back into the pot. You can also simmer uncovered for a few minutes to reduce the liquid.
• How to Make It Spicier (Optional): Add diced jalapeños, extra green chilies, hot sauce, or a pinch of cayenne pepper if you like a little heat.
• Make-Ahead Tip: This chili tastes even better the next day. Store it in the refrigerator and reheat slowly over low heat.
• Serving Tip: Serve with cornbread, crackers, or tortilla chips. Top with shredded cheese and a dollop of sour cream for a cozy bowl.

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