Easy White Chicken Chili
This post may contain affiliate links.
Read our Disclaimer.
Leave a Comment ★★★★★
Easy White Chicken Chili
This Easy White Chicken Chili is a creamy, comforting bowl of warmth that comes together in under an hour. It’s loaded with tender chicken, cannellini beans, and a hint of green chiles, all simmered in a silky, spice-infused broth. Perfect for chilly evenings or casual gatherings, it’s a fuss-free recipe that delivers restaurant-quality flavor right at home.
I first fell in love with this style of chili during a trip to the Southwest, where the aromas of cumin and slow-simmered beans seemed to drift through every open window. Now, I make this version for my family on busy weeknights or when we’re craving something cozy yet effortless. It pairs beautifully with a simple side like my stuffed bell peppers or a crisp, green salad. Sometimes, I’ll even serve it alongside a comforting beef stew for a hearty, multi-course meal that feels both rustic and refined.
Why You’ll Love This Cozy Chili
- Creamy Comfort: The velvety broth, enriched with cream cheese, feels indulgent yet balanced.
- Quick Preparation: From stovetop to bowl in just 30 minutes of active cooking.
- Family-Friendly Flavor: Mild enough for kids but easily adaptable for those who prefer a kick.
- Meal Prep Star: Tastes even better the next day, making it ideal for make-ahead lunches.
Ingredients for Perfect Easy White Chicken Chili
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Olive oil: Use a good-quality extra virgin variety for the best aromatic base.
- Yellow onion: Finely diced to melt into the broth and add subtle sweetness.
- Garlic: Freshly minced cloves provide a fragrant, earthy backbone.
- Ground cumin: Toasting it briefly unlocks its warm, nutty essence.
- Chili powder: Adds mild heat and depth without overwhelming spice.
- Dried oregano: Offers a subtle, herbal note that complements the other spices.
- Chicken broth: Low-sodium lets you control the seasoning level perfectly.
- Cannellini beans: Creamy and tender, they hold their shape well during cooking.
- Diced green chiles: Undrained for a hint of tangy, mild heat.
- Cooked chicken: Shredded rotisserie chicken works wonderfully for convenience.
- Cream cheese: Softened cubes melt smoothly into the broth for richness.
- Frozen corn: Adds sweet pops of color and texture.
- Fresh lime juice: A splash brightens all the flavors at the end.
- Cilantro: Chopped fresh for a burst of herbal freshness.
Easy White Chicken Chili
Easy White Chicken Chili recipe ready in 50 minutes! Creamy, comforting chili with chicken, white beans, corn and green chiles. Perfect weeknight dinner.
Equipment
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring spoons
- measuring cups
- stirring spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 0.5 tsp dried oregano
- 4 cups low-sodium chicken broth 32 fluid ounces
- 2 cans cannellini beans 15-ounce cans, rinsed and drained
- 1 can diced green chiles 4-ounce can, undrained
- 2 cups cooked chicken shredded or diced
- 4 oz cream cheese softened and cut into 1-inch cubes
- 1 cup frozen corn
- 1 tbsp fresh lime juice
- 0.25 cup fresh cilantro chopped
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until it has softened and turned translucent, which should take about 5 to 7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the ground cumin, chili powder, and dried oregano to the pot. Cook for 1 minute, stirring constantly, to bloom the spices and enhance their flavor.
- Pour in the low-sodium chicken broth, then add the rinsed and drained cannellini beans, the can of undrained diced green chiles, and the shredded or diced cooked chicken. Stir all ingredients together thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to fully meld.
- Uncover the pot and add the cubed, softened cream cheese. Stir continuously until the cream cheese is completely melted and smoothly incorporated into the chili, creating a creamy and slightly thickened broth without any lumps.
- Stir in the frozen corn, fresh lime juice, and chopped fresh cilantro. Continue to simmer for 2 to 3 minutes, just until the corn is heated through. Taste the chili and adjust the seasoning with salt and freshly ground black pepper as needed to suit your preference.
- Ladle the Easy White Chicken Chili into individual bowls and serve warm.
Notes
For an optional flourish, garnish each serving with additional fresh cilantro, a dollop of sour cream, or shredded Monterey Jack cheese.
Creative Ways to Customize Your Chili
- Spicy Kick: Add a diced jalapeño or a pinch of cayenne with the spices.
- Extra Creamy: Stir in a half-cup of shredded Monterey Jack at the end.
- Vegetarian Twist: Omit chicken, use vegetable broth, and add extra beans.
My Pro Tips for the Best Chili
- Bloom Spices: Toasting cumin and chili powder for a minute deepens their flavor profile.
- Softened Cream Cheese: Ensure it’s at room temperature to melt smoothly without clumping.
- Fresh Lime: Add it at the end to preserve its bright, zesty character.
- Season Gradually: Taste after adding broth and again at the end, as salt needs vary.
How to Store and Reheat Your Chili
- Store: Cool completely and keep in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze without garnishes in a sealed container for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally, for 10-15 minutes.
- Make-Ahead Tip: Prepare through step 3, then refrigerate. Add cream cheese and finish before serving.
Frequently Asked Questions
Can I make white chicken chili in a slow cooker?
Yes, you can adapt this for a crockpot. Sauté onions and garlic first, then add all ingredients except cream cheese and corn. Cook on low for 6 hours, then stir in cream cheese and corn until creamy.
What can I use instead of cream cheese?
For a lighter option, try Greek yogurt or sour cream added at the end. For dairy-free, canned coconut cream works well, though it will impart a slight sweetness.
Is white chicken chili spicy?
This version is mild, making it family-friendly. If you prefer heat, add diced jalapeños, a pinch of cayenne, or serve with hot sauce on the side.
Can I use raw chicken instead of cooked?
Absolutely. Add diced raw chicken with the broth and simmer until cooked through, about 15-20 minutes. Shred or dice it before adding the remaining ingredients.
More Comforting Soups to Try
Why This Easy White Chicken Chili Wins Hearts
With its creamy texture, subtle spices, and effortless preparation, this chili is a weeknight hero that feels special enough for company. It’s the kind of dish that gathers people around the table, spoons in hand, ready for warmth and conversation. I hope it becomes a cherished favorite in your home, too.
