There’s nothing quite like wrapping your hands around a steaming bowl of my Sour Cream White Chicken Chili on a chilly evening. This recipe became our family’s go-to comfort food after one particularly blustery winter day when the kids begged for something “creamy but with a little kick.” The magic happens when tangy sour cream and rich heavy cream mellow out the warmth of cumin and cayenne – it’s the perfect cozy hug in a bowl. Trust me, once you try this version, you’ll understand why my crew asks for it weekly!
Table of Contents
Table of Contents
Why You’ll Love This Sour Cream White Chicken Chili
This isn’t just any white chicken chili—it’s the one recipe that somehow disappears before I can even get seconds! Here’s why it’s a forever favorite:
- Creamy dreaminess: That luscious swirl of sour cream and heavy cream makes every spoonful taste like a hug from the inside. The dairy adds richness without overpowering the spices—just wait till you try it!
- Weeknight easy: I can throw this Sour Cream White Chicken Chili together while helping with homework. One pot, simple ingredients, and 30 minutes of hands-off simmering means more time for family. If you love quick meals, check out my fajita chicken cottage cheese bake recipe for another weeknight win.
- Kid-approved (mostly): My picky eater will actually eat this! The white beans blend right in, and I can dial down the cayenne for sensitive taste buds while still getting flavor from the cumin and oregano.
- Your rules: Love heat? Extra cayenne. Prefer tang? More sour cream. Want it thicker? Mash some beans. This recipe bends to your cravings like my grandma’s old wooden spoon.
Ingredients for Sour Cream White Chicken Chili
Grab these simple ingredients – most are probably already in your kitchen! The magic happens when they all come together:
- 1 tablespoon olive oil (or any neutral oil you have)
- 1 pound boneless, skinless chicken breasts, chopped into ½-inch cubes (thighs work too!)
- 1 medium onion, finely chopped (about 1 cup)
- 2 garlic cloves, minced (or 1 teaspoon garlic powder in a pinch)
- 2 (15.5 oz) cans great Northern beans, rinsed and drained well (don’t skip rinsing – it makes a difference!)
- 1 (14.5 oz) can chicken broth (low-sodium if you’re watching salt)
- 2 (4 oz) cans mild green chiles, undrained (they add flavor without too much heat)
- 1 teaspoon each: salt, ground cumin, dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (this is where you control the spice!)
- 1 cup sour cream (full-fat gives the creamiest results)
- ½ cup heavy cream (whipping cream works too)
Ingredient Substitutions & Notes
Out of sour cream? Plain Greek yogurt is my favorite swap – just add it at the end like the sour cream. For a lighter version, use half-and-half instead of heavy cream. Want more kick? Use hot green chiles or extra cayenne. If your crew hates beans, try adding corn instead – though I promise the white beans practically melt into the creamy broth! If you are looking for other creamy chicken dishes, you might enjoy my creamy ranch chicken recipe.
How to Make Sour Cream White Chicken Chili
Alright, let’s get cooking! This Sour Cream White Chicken Chili comes together in three simple steps – just wait till you smell those spices mingling on the stove. Here’s how I make it perfectly every time:
Step 1: Sauté the Chicken and Aromatics
First, grab your favorite big pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Toss in your chopped chicken, onion, and garlic – oh, that sizzle gets me every time! Cook everything for about 10-15 minutes, stirring occasionally, until the chicken is cooked through with no pink left. The onions should turn nice and translucent. Pro tip: Don’t rush this step – letting the onions soften properly builds such great flavor!
Step 2: Simmer the Chili Base
Now the fun part! Dump in your beans, chicken broth, green chiles, and all those wonderful spices. Give it a good stir and bring it to a gentle boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 30 minutes. This is when the magic happens – those flavors get cozy and the broth thickens up just right. I always set a timer because I get distracted folding laundry (who doesn’t?).
Step 3: Add Sour Cream and Heavy Cream
Here’s the key step for that signature creamy texture: take the pot completely off the heat before adding the sour cream and heavy cream. I learned this the hard way after some unfortunate curdling incidents! Stir gently until everything is beautifully incorporated – you’ll see the color turn from golden to creamy ivory. Taste and adjust the salt if needed. Now try not to dive in face first – it’s that good!
Tips for the Best Sour Cream White Chicken Chili
After making this chili more times than I can count, I’ve picked up a few tricks that take it from good to “wow, can I get your recipe?” Here are my must-know tips:
- Thicken it up: Before adding the dairy, mash about ¼ of the beans against the pot with your spoon – instant creamy thickness without flour!
- Spice control: Start with ¼ teaspoon cayenne, then add more after tasting. My kids like it mild, so I serve theirs first before kicking up the heat.
- Garnish game: Fresh cilantro, avocado slices, and a squeeze of lime make it restaurant-worthy. My husband always adds extra sour cream – no judgment here!
- Leftover magic: The flavors deepen overnight. Just reheat gently on low to keep the cream from separating.
Creamy Sour Cream White Chicken Chili Recipe in 30 Minutes
A creamy and flavorful white chicken chili with sour cream and heavy cream for added richness.
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 (15.5 ounce) cans great Northern beans, rinsed and drained
- 1 (14.5 ounce) can chicken broth
- 2 (4 ounce) cans chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy cream
Instructions
- Gather ingredients.
- Heat olive oil in a large saucepan over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.
- Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
- Remove chili from heat; stir in sour cream and heavy cream until incorporated.
- Serve hot and enjoy!
Notes
- Adjust cayenne pepper to control spiciness.
- For a thicker consistency, mash some of the beans before adding.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg
Serving Suggestions for Sour Cream White Chicken Chili
This creamy chili practically begs for fun toppings! I always set out little bowls of shredded Monterey Jack cheese, diced avocado, and crushed tortilla chips – let everyone customize their bowl. Warm cornbread muffins dunked in the Sour Cream White Chicken Chili is pure comfort food heaven. For a fresh twist, I sometimes add a crisp green salad with lime vinaigrette on the side. The contrast of cool greens against the warm, creamy chili is just perfect! If you enjoy cozy soups, you might also like my recipe for chicken gnocchi soup.
Storing and Reheating
This Sour Cream White Chicken Chili keeps beautifully! Just let it cool completely before transferring to an airtight container – it’ll stay fresh in the fridge for up to 3 days. When reheating, go low and slow on the stove with frequent stirring to keep that creamy texture perfect. A splash of broth or cream helps revive leftovers if they thicken up too much. Trust me, it tastes even better the next day when all those flavors have had time to mingle! We love sharing our cooking adventures on social media, so feel free to follow along at Facebook.
Sour Cream White Chicken Chili Nutrition
Let’s talk nutrition – but keepin’ it real, okay? Nutritional values are just estimates since they’ll vary based on the exact ingredients and brands you use. That said, I can tell you this Sour Cream White Chicken Chili packs protein from the chicken and beans, plus creamy goodness from the dairy. The beans give you fiber to keep you full, while the spices add flavor without extra calories. My philosophy? Enjoy every comforting bite knowing you’re feeding your body and soul. If you’re watching specific macros, just tweak the sour cream or cheese toppings to fit your needs – cooking should always be flexible and fun! For another healthy option, check out my white chicken chili burrito bowl recipe.
FAQs About Sour Cream White Chicken Chili
Can I use canned chicken instead of fresh?
Absolutely! I’ve done this when pressed for time – just drain and shred two 12.5 oz cans of chicken breast. Add it when you’d normally add the cooked chicken. The texture changes slightly, but it’s still delicious in this white chicken chili with sour cream.
How can I make my chili thicker?
My favorite trick is mashing some beans against the pot before adding dairy! For extra thickness, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 5 minutes of simmering. Just remember – it’ll thicken more as it cools!
Can I freeze this sour cream white chicken chili?
The dairy makes freezing tricky – it can separate when thawed. If you must freeze, leave out the sour cream and heavy cream, then add them fresh when reheating. The base (chicken, beans, spices) freezes beautifully for up to 3 months!
What’s the best substitute for heavy cream?
Half-and-half works in a pinch, though the chili won’t be quite as rich. For a dairy-free version, coconut milk adds lovely creaminess to white chili soup recipes – just know it’ll taste slightly coconutty!
Final Thoughts
Give this Sour Cream White Chicken Chili a try – it’s become our family’s favorite snowy day tradition! Let me know how it turns out for you in the comments below. Happy cooking!
