Truly more soup than chili, this has been one of our favorite rainy day meals for several years now. I first saw this Creamy White Chili over at Mel’s Kitchen Cafe and I think I tried it within a day or two. My family loved it at first bite and over the years we’ve tried almost every possible variation on the recipe. I’ve made it in the crock-pot and on the stove top, eaten it right away or stashed it in the freezer for later.
It’s simple to make for a weeknight meal but is also a welcoming dish that begs to be lingered over on cold winter nights.
Creamy White Chicken Chili
For chili lovers getting a little sick of tomato based chilis, White Chicken Chili is a welcome change. This chili gets its creaminess from a combination of sour cream and heavy cream. The tang in the sour cream is balanced by the rich flavor of the heavy cream and the savory chicken broth. I’ve used both homemade chicken broth and canned broth in this recipe. Either way, it comes out tasting delicious. White Chicken Chili has become a well-established favorite in my house and I double the recipe almost every time I make it. This way, we can enjoy it right away for lunch or dinner and have plenty to save for later.
Freezer Meal Chili
This soup freezes well and it’s the most popular soup in our freezer anytime the kids spy it there. There are a few different ways to freeze it and all work just fine. You can let the cooked soup cool completely, then transfer it to freezer safe containers for storage. You can freeze it all in one large container or portion the chili into several smaller containers to have single-serve portions ready to go whenever hunger strikes. Reheat this chili in the microwave or allow it to thaw at room temperature before warming it on the stove. If I’m making this recipe way ahead of time, I will often combine all the ingredients together in a freezer-safe zip-close bag (except the sour cream and heavy cream). I freeze the soup uncooked, then thaw and proceed with cooking the soup as directed.
15 Minute White Chicken Chili
There are times in all of our lives when, despite the best of intentions, we’re rushed to get a meal on the table. When you’re facing both a tight schedule and a house full of hungry kids, you start to come up with ways to make your favorite recipes ready in even less time. That was the case when I discovered how to make this White Chicken Chili in just 15 minutes. I simply substituted the chicken breast in the regular recipe with 3 cups of cooked chicken. Anytime I make chicken, I try to make a little extra so I always have leftovers on hand for soup, salad, enchiladas or other easy meals. I’ve lost track of how many times I’ve made this recipe, in all of its variations, over the past few years. Served on its own for a simple meal, with a side of bread or a salad, as an afternoon snack; there isn’t a wrong way to make and serve this soup.
Freezer Soups
For more great soup recipes that freeze wonderfully, you’ll want to check out our recipes for Hearty Italian Vegetable Beef Soup and White Bean, Cabbage, and Sausage Soup. This Skinny Chicken Fajita Soup is on my radar to try soon too. I love having a tasty selection of soups in the freezer all the time. I don’t think it could ever be possible to have too many soup recipes. If it’s chilis you’re after, I’ve got you covered there, too. Hearty Pepper Chili has never served me wrong, packed with beans and lots of spicy Mexican flavors. For an easy recipe that uses up lots of canned goods in your pantry, give The Easiest Chili Recipe Ever a try. Vegetarian Four Bean and Chipotle Chili will satisfy even the most ardent meat lover’s chili cravings (and, of course, vegetarians love it too!). And Green Chili Stew with Sausage and Tomatoes is as hearty and flavorful as they come.
15-Minute White Chicken Chili Recipe
Slow Cooker White Chicken Chili Recipe
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites: First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high. My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker? For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect. Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers. If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties. {originally published 11/10/11 – recipe notes and photos updated 12/28/20}
