Southwest White Chicken Chili: Creamy One-Pot Comfort Recipe

Last Updated on October 12, 2025 by Chef Josie

If you love a cozy bowl of chili with a Southwestern twist, this Southwest White Chicken Chili is exactly what you need. Loaded with tender shredded chicken, white beans, corn, and green chiles, this creamy, mildly spicy soup is hearty yet light enough for year-round enjoyment.

Unlike traditional red chili, this recipe features a creamy broth seasoned with cumin, garlic, and lime for bright, balanced flavor. It’s one of those Easy Soup Recipes that come together quickly on the stovetop while tasting like it simmered all day.

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Why You’ll Love This Recipe

• Quick and easy: Ready in under an hour using one pot.
• Creamy and flavorful: The perfect blend of spice, creaminess, and texture.
• Protein-packed: A hearty, filling meal.
• Customizable: Adjust spice, add toppings, or make it dairy-free.
• Perfect for cold weather: A must-try among Winter Soup Recipes and Fall Soups and Stews.

Ingredient Breakdown

1 tablespoon olive oil – Adds richness and helps sauté aromatics.
1 small onion, diced – Creates a flavorful base.
3 garlic cloves, minced – Infuses bold, savory depth.
1 can (4 oz) diced green chiles – Adds mild heat and signature Southwestern flavor.
1 teaspoon ground cumin – Essential for warmth and spice.
1 teaspoon chili powder – Enhances color and flavor.
½ teaspoon smoked paprika – Adds subtle smokiness.
4 cups chicken broth – The liquid base of the chili.
2 cans (15 oz each) white beans, drained and rinsed – Provides protein and texture.
1 cup corn (fresh, frozen, or canned) – Adds sweetness and color.
2 cups cooked shredded chicken – Use rotisserie chicken for convenience.
½ cup sour cream or plain Greek yogurt – For a creamy, tangy finish.
½ cup half-and-half or milk – Adds smooth texture.
Juice of 1 lime – Brightens the flavor.
Salt and black pepper to taste
Optional toppings: avocado slices, jalapeño, cilantro, shredded cheese, or tortilla strips.

Substitutions

• Replace sour cream with dairy-free yogurt or coconut cream.
• Use leftover turkey instead of chicken.
• Add more chili powder or hot sauce for extra spice.

Step-by-Step Instructions

1. Sauté aromatics
   Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
2. Add seasoning and chiles
   Stir in green chiles, cumin, chili powder, and smoked paprika. Cook for 1 minute to release flavor.
3. Add chicken, beans, corn, and broth
   Pour in broth, beans, corn, and shredded chicken. Stir to combine and bring to a gentle boil.
4. Simmer to develop flavor
   Reduce heat and simmer uncovered for 20 minutes, allowing flavors to blend.
5. Finish with creaminess
   Stir in sour cream and half-and-half until smooth. Cook another 5 minutes on low heat, but do not boil. Add lime juice and season with salt and pepper.
6. Serve hot
   Ladle into bowls and top with avocado, jalapeños, cilantro, or cheese as desired.

Notes and Top Tips

• For thicker chili, mash some beans before adding cream.
• Keep heat low after adding dairy to prevent curdling.
• To make it spicier, add extra green chiles or cayenne pepper.
• Double the recipe for meal prep or gatherings.
• Garnish generously for color and texture.

Serving Suggestions and Variations

• Serve with: Cornbread, tortilla chips, or a warm baguette.
• Add-ins: Diced bell peppers, zucchini, or extra beans for volume.
• Make it dairy-free: Use coconut milk or cashew cream instead of sour cream and milk.
• Add crunch: Top with crushed tortilla chips or pepitas.

Storage and Reheating Tips

• Refrigerate: Store in airtight containers up to 4 days.
• Freeze: Cool completely and freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over medium heat, stirring occasionally. Add broth if it thickens too much.

Why You’ll Make It Again

This Southwest White Chicken Chili | Creamy One-Pot Comfort Recipe delivers everything you love about classic chili with a bright, creamy twist. It’s rich yet refreshing, cozy yet light, and endlessly customizable. Whether you’re making it for a weeknight meal or a weekend crowd, it’s guaranteed to be a hit among your favorite Soup Recipes.

FAQs

Can I make this chili in a slow cooker?
Yes. Add all ingredients except sour cream and milk. Cook on Low for 6 hours or High for 3 hours, then stir in dairy before serving.

Can I make it vegetarian?
Yes. Skip the chicken and use vegetable broth and extra beans for protein.

How can I thicken my chili?
Mash some beans or add a tablespoon of cornmeal or masa harina while simmering.

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