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.

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.

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.

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.

Easy White Chicken Chili Recipe

Name: Easy White Chicken Chili Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 4 teaspoons minced garlic (about 4 cloves); 2 teaspoons ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon cayenne pepper; 4 cups chicken broth; 3 (15-ounce) cans white cannellini beans, drained; 1 cup frozen corn; 1 (4-ounce) can diced green chiles; 8 ounces cream cheese, cubed; 1/4 cup chopped fresh cilantro

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

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Instructions

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.
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.
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.
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.
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.
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