There’s something deeply comforting about a bowl of chili, and this Easy White Chicken Chili brings a fresh, flavorful twist to the classic. Tender shredded chicken, creamy white beans, and just the right amount of spice make this dish a cozy favorite without feeling heavy.
The first time I made this, it was one of those days when I wanted something hearty but not overpowering. The bright flavors of green chilies and fresh lime juice, combined with the warmth of cumin and chili powder, were exactly what I needed. It quickly became a family staple.
What makes this chili so special is its versatility. It’s quick enough for a weeknight meal but has enough depth of flavor to serve at a dinner party. It’s also endlessly adaptable—top it with cheese, sour cream, or avocado, and you’ve got a dish that feels personalized with every bowl.
Let’s get cooking and create a pot of Easy White Chicken Chili that’s sure to warm your heart and satisfy your taste buds.
The Easy White Chicken Chili is a creamy, flavorful dish that combines tender shredded chicken, white beans, green chilies, and a blend of spices for a satisfying and comforting meal.
This recipe is quick to prepare and perfect for busy weeknights or casual gatherings. Serve it with your favorite toppings for a customizable chili experience that everyone will love.
An Exciting Story:
The first time I served this Easy White Chicken Chili was at a casual game night with friends. Everyone raved about how it was hearty without being too heavy, and my husband declared it his favorite chili yet. Even my kids, who are picky about spices, loved the creamy texture and mild heat. Now, it’s a go-to recipe in our house whenever we want something warm and satisfying.
Why This Easy White Chicken Chili?
- Quick and Easy: Ready in under 30 minutes with simple ingredients.
- Creamy and Flavorful: A perfect balance of spice, creaminess, and fresh toppings.
- Customizable: Add your favorite toppings for a personal touch.
- Family-Friendly: Mild enough for kids, with optional heat for spice lovers.
- Great for Any Occasion: Perfect for weeknights, potlucks, or game day.
What You Need for Easy White Chicken Chili
- For the Chili:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 3 cups chicken broth
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika (optional)
- ½ tsp dried oregano
- Salt and pepper to taste
- For Creaminess:
- ½ cup sour cream or Greek yogurt
- ½ cup heavy cream or half-and-half
- Optional Toppings:
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Fresh cilantro, chopped
- Diced avocado
- Sliced jalapeños
- Lime wedges
- Tortilla chips or strips
How to Make Easy White Chicken Chili
- Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute.
- Build the Base:
- Stir in the shredded chicken, white beans, green chilies, chicken broth, cumin, chili powder, smoked paprika (if using), oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
- Add Creaminess:
- Reduce the heat to low and stir in the sour cream and heavy cream. Mix well and let the chili heat through without boiling.
- Adjust Seasoning:
- Taste and adjust the seasoning with more salt, pepper, or spices as needed.
- Serve:
- Ladle the chili into bowls and top with your favorite garnishes. Serve with tortilla chips or warm cornbread on the side.
Tips for Easy White Chicken Chili
- Use Rotisserie Chicken: It’s a great time-saver and adds a rich, roasted flavor.
- Don’t Overcook the Cream: Stir in the cream at the end to avoid curdling.
Substitutions and Variations:
- Vegetarian Version: Replace chicken with extra beans or diced tofu and use vegetable broth.
- Add Heat: Use diced jalapeños or hot green chilies for a spicier chili.
- Make It Dairy-Free: Use coconut cream or cashew cream instead of sour cream and heavy cream.
Make a Healthier Version:
- Use low-fat Greek yogurt instead of sour cream.
- Opt for reduced-sodium chicken broth and beans.
- Replace heavy cream with evaporated milk for a lighter option.
Closing for Easy White Chicken Chili:
And there you have it—a warm, comforting bowl of Easy White Chicken Chili that’s creamy, flavorful, and endlessly satisfying. Whether you’re making it for a quick weeknight dinner or a crowd-pleasing game day dish, this chili is sure to become a favorite. Let us know how yours turns out, and be sure to check out more of our easy, hearty recipes!
Frequently Asked Questions for Easy White Chicken Chili
Can I make this in a slow cooker?
Yes! Combine all ingredients except the cream and sour cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and sour cream before serving.
Can I freeze this chili?
Absolutely! Let it cool completely, then store in airtight containers for up to 3 months.
What’s the best way to reheat leftovers?
Reheat on the stove over low heat, stirring frequently, or in the microwave.
Can I use canned chicken?
Yes, canned chicken works in a pinch. Drain and rinse it before adding to the chili.
What pairs well with this dish?
Serve with cornbread, tortilla chips, or a side salad.
Can I make this spicier?
Add diced jalapeños, cayenne pepper, or hot sauce to taste.
How do I thicken the chili?
Mash some of the beans or add a slurry of cornstarch and water to thicken.
Can I use black beans instead of white beans?
Sure! It’ll change the look and flavor slightly but will still be delicious.
What’s a fun serving idea?
Serve in bread bowls for a hearty, rustic presentation.
Can I double the recipe?
Yes, this recipe doubles easily and is great for feeding a crowd.
How do I keep the cream from curdling?
Stir it in off the heat and avoid boiling once the cream is added.
What can I use instead of green chilies?
Substitute with mild salsa verde or diced roasted red peppers for a different flavor profile.
Easy White Chicken Chil
Course: All Recipes, Dinner Recipe, Lunch Recipe, Soup Recipe, Weight watchers4
servings30
minutes40
minutes300
kcalIngredients
- For the Chili:
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups cooked, shredded chicken (rotisserie chicken works great)
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 can (4 oz) diced green chilies
3 cups chicken broth
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika (optional)
½ tsp dried oregano
Salt and pepper to taste
- For Creaminess:
½ cup sour cream or Greek yogurt
½ cup heavy cream or half-and-half
- Optional Toppings:
Shredded cheese (cheddar, Monterey Jack, or pepper jack)
Fresh cilantro, chopped
Diced avocado
Sliced jalapeños
Lime wedges
Tortilla chips or strips
Directions
- Sauté the Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute.
- Build the Base:
- Stir in the shredded chicken, white beans, green chilies, chicken broth, cumin, chili powder, smoked paprika (if using), oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
- Add Creaminess:
- Reduce the heat to low and stir in the sour cream and heavy cream. Mix well and let the chili heat through without boiling.
- Adjust Seasoning:
- Taste and adjust the seasoning with more salt, pepper, or spices as needed.
- Serve:
- Ladle the chili into bowls and top with your favorite garnishes. Serve with tortilla chips or warm cornbread on the side.
