Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Creamy White Chicken Chili (Easy & Flavor-Packed Recipe)

Sarah Smith
Nov 3, 2025
2 min read

Updated: Dec 24, 2025

Bowl of creamy chicken soup with red peppers, green onions, and cilantro on wooden table. Avocado half and spoon nearby. Cozy setting.

When the weather cools down, nothing hits the spot quite like a bowl of White Chicken Chili. It’s creamy, flavorful, and just a little spicy — the kind of comfort food that warms you from the inside out.

This chili is made with tender chicken, hearty white beans, green chiles, and a blend of spices simmered to perfection. Top it with shredded cheese, avocado, and a squeeze of lime for a restaurant-worthy bowl of comfort at home. This chili pairs beautifully with honey garlic chicken and homemade cornbread, or try classic chicken and dumplings for a cozy, Southern-inspired meal.

Recipe Card

Servings: 6 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

Ingredients

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 (4 oz) can diced green chiles
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional for spice)
4 cups chicken broth
2 (15 oz) cans great northern or cannellini beans, drained and rinsed
2 cups shredded cooked chicken (rotisserie works great)
1 cup frozen corn (optional)
½ cup sour cream
½ cup heavy cream (or half-and-half)
Salt and pepper, to taste

Instructions

Sauté the Base: In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 3–4 minutes. Stir in garlic, green chiles, cumin, chili powder, paprika, and cayenne. Cook for 1 minute until fragrant.
Add Chicken and Beans: Stir in chicken broth, beans, chicken, and corn. Bring to a simmer and cook for 15–20 minutes.
Make It Creamy: Reduce the heat to low and stir in sour cream and heavy cream. Simmer gently (do not boil) for another 5 minutes, until smooth and creamy.
Season and Serve: Taste and adjust salt and pepper. Serve hot with your favorite toppings.

Topping Ideas

Shredded Monterey Jack or pepper jack cheese
Fresh cilantro
Diced avocado
Crushed tortilla chips
Lime wedges

Tips for Perfect White Chicken Chili

For extra thickness, mash some of the beans before simmering.
Add a diced jalapeño for a spicier version.
Substitute turkey for chicken for a post-holiday twist.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Final Thoughts

This White Chicken Chili is cozy, creamy, and loaded with flavor — a perfect one-pot meal for cold nights or easy family dinners. Serve it with cornbread or tortilla chips and enjoy a bowl of pure comfort!

FAQ

Q: Can I use rotisserie chicken? Yes — rotisserie chicken makes this recipe even faster and adds great flavor.

Q: How can I thicken white chicken chili? Mash some of the beans or stir in a little cream cheese to make it extra creamy.

Q: Can I make this spicy? Yes — add diced green chiles, jalapeños, or a pinch of cayenne for more heat.

Q: Can I use canned beans? Yes — canned great northern beans, cannellini beans, or navy beans all work great.

Q: What toppings go best with white chicken chili? Shredded cheese, sour cream, cilantro, avocado, lime, or tortilla strips add amazing flavor.