Who says comfort food has to take all afternoon? This Easy White Chicken Chili is a lifesaver for hectic evenings, delivering flavor-packed, creamy goodness in just about 30 minutes. Imagine a bowl of tender chicken, hearty beans, sweet corn, and aromatic spices, all melded together in a velvety, cheesy broth. It’s rich, nourishing, and just the thing when you want something simple, soul-warming, and outrageously tasty—without fussing over the stove for hours.

Why You’ll Love This Recipe

  • Super Quick & Effortless: From the first sizzle to the final stir, dinner’s ready in half an hour. There’s no need to worry about complicated techniques or piles of dirty dishes.
  • Family (and Crowd) Friendly: The mild heat and creamy texture make this a universal favorite. Even picky eaters adore it!
  • One-Pot Wonder: Fewer dishes, easy cleanup, and all the flavor-building happens in just one pot.
  • Customizable: Top it, tweak it, make it your own. Chili is endlessly adaptable to what you have on hand (or what your taste buds crave).

Ingredients You’ll Need

Get ready to toss together a handful of simple ingredients—each one adding its own special touch to this crave-worthy white chicken chili:

  • Olive Oil: For sautéing; helps lock in the flavors of your chicken and veggies.
  • Boneless Skinless Chicken Breasts: Bite-sized pieces cook quickly and remain tender. Chicken thighs can work well for those who prefer a richer taste.
  • White Onion: Essential for a sweet and aromatic foundation.
  • Celery Ribs: Adds fresh crunch and balance.
  • Green Bell Pepper: Contributes gentle sweetness and lovely color.
  • Minced Garlic: For unmistakable depth and irresistible aroma. The more, the better (if you’re a garlic lover)!
  • Ground Cumin: Earthy, warming, absolutely non-negotiable for good chili.
  • Chili Powder & Cayenne Pepper: Give the chili its gentle kick. Don’t worry—it’s more flavorful than fiery, but feel free to dial up (or down) the heat.
  • Chicken Broth: A flavorful base that brings everything together.
  • White Cannellini Beans: Creamy, hearty, and packed with protein. Other white beans (like Great Northern or navy) work well in a pinch.
  • Frozen Corn: For pops of sweetness and texture.
  • Diced Green Chiles: Delivers a subtle tang and a shot of Southwest flavor.
  • Cream Cheese: The secret ingredient for that dreamy, luscious body. It’s what makes this chili so special.
  • Fresh Cilantro: Brings everything to life with fresh, green brightness.
  • *Suggested toppings: Sliced jalapeño, diced avocado, shredded Monterey jack cheese, sour cream, and a squeeze of lime bring this bowl over the top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Spicy Swap: Love it hot? Add another pinch of cayenne or toss in finely chopped jalapeños as you sauté your veggies.
  • Slow Cooker Friendly: Short on time in the evening? Dump everything but the cream cheese in the slow cooker in the morning, and add cream cheese just before serving.
  • Vegetarian Version: Skip the chicken—double up on beans, throw in extra corn or add diced zucchini for some lovely texture.
  • Dairy-Free: Replace cream cheese with your favorite plant-based version or a splash of coconut cream for silkiness.

How to Make the Easy White Chicken Chili

Step 1: Brown the Chicken

Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and let them brown on all sides for about five minutes. You’re looking for golden edges and sealed-in juices—no need to overthink it.

Step 2: Sauté the Veggies

Toss in the diced onion, celery, and bell pepper. Stir occasionally as everything softens and sweetens, letting the kitchen fill with that savory aroma.

Step 3: Build Flavor

Stir in the minced garlic, ground cumin, chili powder, and cayenne. Let the spices toast for a minute—your nose will tell you when they’re ready!

Step 4: Add the Good Stuff

Pour in the chicken broth, then stir in the beans, frozen corn, and diced green chiles. Mix it all together and bring to a gentle simmer. Let it cook for about 10 minutes, just enough for flavors to meld.

Step 5: Make it Creamy

Add the cubed cream cheese directly to the pot. Stir until it melts and the chili becomes creamy and smooth. This is the moment it turns into pure comfort.

Step 6: Finish and Serve

Turn off the heat and swirl in fresh cilantro. Ladle into bowls and serve hot. Don’t forget those toppings—think zippy jalapeño, rich avocado, gooey cheese, and a refreshing squeeze of lime.

Pro Tips for Making the Recipe

  • Cube the Cream Cheese: It melts faster and blends better if it’s cut into pieces before adding to the pot.
  • Stir Gently After Adding Beans: It keeps the beans mostly whole and the texture just right.
  • Taste as You Go: Adjust the salt, heat, or acidity with lime at the end.
  • Use Pre-cooked Chicken: Leftover rotisserie chicken is a huge time saver—just stir it in a few minutes before adding the cream cheese to warm through.

How to Serve

This creamy white chicken chili shines all on its own, but the right toppings and sides can take it even further:

Toppings:

Pile on shredded Monterey jack cheese, a dollop of sour cream, fresh cilantro, or even a handful of crushed tortilla chips for crunch. Sliced jalapeño and avocado will wow any chili fan.

Sides:

Serve with warm cornbread, tortilla chips, or a crisp green salad for a completely satisfying meal. A squeeze of lime right before eating brightens every spoonful.

Make Ahead and Storage

Storing Leftovers

Cool the chili completely, then store in an airtight container in the fridge for up to 3 days. The flavors only get better!

Freezing

White chicken chili freezes beautifully—just let it cool, portion it out, and freeze for up to 3 months. Leave out toppings and add them fresh when serving.

Reheating

Warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth if it thickens too much. Microwaving in a covered bowl also works well for single servings.

FAQs

  1. Can I use rotisserie chicken instead of raw chicken?

    Absolutely! Shred the rotisserie chicken and add it after sautéing the vegetables. This makes the prep even faster, and you only need to heat it through with the broth and beans before stirring in the cream cheese.

  2. Is it possible to make this chili ahead of time?

    Definitely. Chili actually tastes even better the next day after the flavors have had more time to mingle. Just cool completely, store tightly covered, and reheat when you’re ready to eat.

  3. What if I don’t have cannellini beans—can I substitute other beans?

    Yes! Great Northern beans, navy beans, or even a light mix with garbanzo beans will work well. The important thing is to use a mild, creamy bean that holds its shape.

  4. How do I thicken my chili if it’s too watery?

    Let it simmer uncovered for a few minutes until it reaches your desired consistency. If you’re in a hurry, mash a few beans against the side of the pot to release their starch and naturally thicken the chili.

Final Thoughts

When you need a meal that feels like a warm hug but comes together in a flash, this Easy White Chicken Chili is the answer. It’s simple enough for the busiest weeknight, yet cozy enough to serve to guests. Every bite is creamy, comforting, and bursting with flavor—so don’t wait, grab your pot and get ready to impress yourself (and everyone else) with the magic of homemade chili!

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Easy White Chicken Chili Recipe

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  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Easy White Chicken Chili is a rich and creamy one-pot meal packed with tender cubed chicken breast, beans, sweet corn, green chilies, and aromatic spices. Simmered together with silky cream cheese and topped with your favorite garnishes, it’s a comforting dinner that comes together in just 30 minutes, making it perfect for busy weeknights.

Ingredients

Units Scale

Chicken and Vegetables

  • 3 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 medium white onion, diced
  • 4 medium celery ribs, diced
  • 1 medium green bell pepper, diced

Spices and Aromatics

  • 4 teaspoons minced garlic (about 4 cloves)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper

Liquid and Canned Ingredients

  • 4 cups chicken broth
  • 3 (15-ounce) cans white cannellini beans, drained
  • 1 cup frozen corn
  • 1 (4-ounce) can diced green chiles

Creamy Elements & Garnish

  • 8 ounces cream cheese, cubed
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Brown the Chicken: In a large pot, heat 3 tablespoons olive oil over medium-high heat. Add the cubed chicken and cook for about 5 minutes, or until the pieces are browned on all sides.
  2. Sauté Vegetables: Add the diced onion, celery, and green bell pepper to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  3. Add Spices: Stir in minced garlic, ground cumin, chili powder, and cayenne pepper. Let the spices cook for about 1 minute to release their aromas.
  4. Add Broth and Beans: Pour in the chicken broth, add the drained cannellini beans, frozen corn, and diced green chiles. Bring the mixture to a simmer and let cook for about 10 minutes, stirring occasionally to allow the flavors to blend.
  5. Add Cream Cheese: Stir in the cubed cream cheese and continue mixing until it has melted and fully incorporated into the chili, creating a creamy texture.
  6. Finish and Serve: Stir in the chopped fresh cilantro, then serve the chili hot in bowls. Top with your preferred garnishes if desired.

Notes

  • SUGGESTED TOPPINGS: sliced jalapeño, diced avocado, shredded Monterey jack cheese, sour cream, and freshly squeezed lime juice.
  • You can substitute Great Northern beans if cannellini beans are unavailable.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or in the microwave.
  • For extra heat, add more cayenne pepper or a dash of hot sauce.
  • Slow Cooker Instructions: Skip the olive oil. Add all remaining ingredients except cream cheese to the slow cooker and cook on low for 6-8 hours. Stir in the cream cheese 30 minutes before serving and mix until fully melted.

Nutrition

  • Serving Size: 2 cups
  • Calories: 588 kcal
  • Sugar: 5 g
  • Sodium: 963 mg
  • Fat: 23 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 61 g
  • Fiber: 14 g
  • Protein: 36 g
  • Cholesterol: 90 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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