Amazing White Chicken Chili Recipe

You know, sometimes you just want chili, but you’re not really feeling that deep, dark, tomatoey kind. That’s where our easy white chicken chili comes swooping in to save the day – it’s like a cozy hug in a bowl! It’s super creamy, packed with tender chicken and creamy white beans, and has just the right amount of warmth without being overwhelming. It reminds me so much of the comfort food my grandma used to make, those simple meals that just make everything feel right. I’ve spent years in my kitchen, testing and tweaking, to make sure this white chicken chili is not only incredibly tasty but also ridiculously easy. Trust me, this recipe is a total winner for those busy weeknights when you crave something hearty and delicious but don’t have hours to spend simmering. As I’ve shared on my About page, these reliable recipes are my passion!

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Why You’ll Love This Easy White Chicken Chili

Seriously, you can have this on the table in about 45 minutes! Perfect for those busy weeknights when you crave something cozy and delicious but don’t have hours to spend. It’s got this wonderful, rich creaminess that’s just oh-so-satisfying, without being heavy. Pure comfort food right here! And the best part? It’s so simple to make. If you can chop an onion and stir a pot, you can absolutely nail this recipe. Even picky eaters tend to gobble this one up. It’s a wonderfully mild but flavorful twist on traditional chili that everyone seems to love.

Gather Your Ingredients for White Chicken Chili

Alright, let’s get our kitchen prepped! You’ll be surprised at how simple these ingredients are, and how they all come together to make this white chicken chili so darn good. Here’s what you’ll need:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (4 ounce) can diced green chilies, undrained (don’t skip the juice, it adds flavor!)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 3 cups cooked, shredded chicken (rotisserie chicken is a total lifesaver here!)
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro, for garnish
• Shredded Monterey Jack cheese, for garnish

See? Nothing too wild! Most of this is probably already in your pantry. That’s the beauty of this recipe!

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How to Make White Chicken Chili Step-by-Step

Alright, let’s get cooking! This white chicken chili recipe is so straightforward, you’ll be amazed at how quickly you can whip up a pot of pure comfort. It’s one of my go-to recipes for those nights when we need a delicious meal on the table fast, which is why it’s featured in my weeknight dinners category. Here’s exactly how we do it:

1. First things first, grab a big pot or a Dutch oven. Heat up that tablespoon of olive oil over medium heat until it’s nice and shimmery. Toss in your chopped onion and let it soften up. You’ll want to cook it for about 5 minutes, just until it’s looking a little translucent and smelling amazing.

2. Now, add in your minced garlic, that can of diced green chilies (and the juice – don’t drain it all off!), your cumin, oregano, chili powder, salt, and pepper. Give it a good stir and cook for just another minute. You’ll smell all those warm spices really waking up – it’s my favorite part!

3. Pour in all that lovely chicken broth. Give it a good scrape around the bottom of the pot to get any bits that might be sticking. Bring this mixture up to a nice simmer.

4. Time for the stars of the show! Stir in those rinsed and drained cannellini beans and your shredded chicken. Now, turn the heat down to low, pop a lid on your pot, and let it all simmer away for at least 20 minutes. This is where all those flavors really get to know each other and deepen beautifully. Honestly, the longer it simmers gently, the tastier it gets!

5. The final touch for that incredible creaminess: stir in the sour cream. Make sure it’s all combined really well until the chili is smooth and luscious. Just a quick heads-up: don’t let it boil after you add the sour cream, or it can sometimes get a little funky. Just heat it through gently.

6. Ladle this gorgeous white chicken chili into your bowls. Top it generously with that fresh, chopped cilantro and a good sprinkle of shredded Monterey Jack cheese. Oh, it’s just perfection!

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Tips for the Best White Chicken Chili

You know, sometimes the little details make all the difference! For this white chicken chili, I’ve picked up a few tricks over the years to make it absolutely perfect every single time. If you like a little more kick, I usually add a pinch of cayenne pepper or even a finely diced jalapeño right alongside the onions at the beginning. Trust me, it adds just enough warmth without making it too spicy for most folks. And for those super busy nights? Using a store-bought rotisserie chicken is an absolute game-changer. Just shred it right up, and you’ve saved yourself a huge step! It gives you that tender, flavorful chicken without any extra effort. These little tweaks really help make this chili consistently delicious.

Serving Suggestions for Your White Chicken Chili

This creamy chicken chili is just begging for some yummy companions! My absolute favorite is a warm slice of jalapeño cheddar cornbread – the little bit of spice from the cornbread is just divine with the mild chili. You can snag my jalapeño cheddar cornbread recipe right here! Crunchy tortilla chips are also a must-have for scooping up every last drop. For fresh toppings, I love a sprinkle of extra cilantro, a dollop of sour cream or Greek yogurt, and some shredded Monterey Jack or even a sharp cheddar cheese. Sometimes I’ll add a few slices of avocado too – it’s so good!

Storing and Reheating Your White Chicken Chili

So, you’ve made a wonderful pot of this creamy chicken chili and there are leftovers! Yay! That’s the best part about soup and chili – they almost always taste even better the next day. To store it, just let it cool down a bit, then pop it into an airtight container and into the fridge. It’ll keep nicely in there for about 3 to 4 days. If you want to freeze some, that works too! Just make sure your container is freezer-safe and you’ve got about an inch of headspace for expansion. It’s good in the freezer for a couple of months.

When you’re ready to reheat, just gently warm it up on the stovetop over low heat, stirring occasionally. If it seems a little thick, a splash of chicken broth or even water can help get it back to that perfect soup consistency. Avoid boiling it vigorously, especially if you stirred in sour cream the first time around. This way, you get all that comforting flavor again without any fuss!

Frequently Asked Questions About White Chicken Chili

Got questions about this delicious white chicken chili? I’ve got answers! I know sometimes trying a new twist on a classic can bring up a few curiosities, so let’s clear them up so you can get cooking!

Can I make this white chicken chili vegetarian?

Oh, absolutely! You can totally adapt this recipe to be vegetarian. Just skip the chicken and use vegetable broth instead of chicken broth. You might want to add an extra can of beans or some diced zucchini or corn for a little more substance. If you’re looking for a hearty vegetarian chili recipe in general, I have a great vegetarian chili recipe that folks absolutely rave about!

How do I make this white chicken chili spicier?

If you love a little more heat, you’re in luck! It’s super easy to kick up the spice level. When you’re sautéing the onions at the beginning, toss in a finely diced jalapeño or even a serrano pepper. You can also add a pinch of cayenne pepper with the other spices, or just a dash of your favorite hot sauce at the end. Experiment until it’s just right for your taste buds!

What kind of beans are best for white chicken chili?

For this creamy white chicken chili, cannellini beans are my go-to because they’re so wonderfully creamy and hold their shape nicely. Great Northern beans are another fantastic option that work beautifully. Both give you that lovely mild flavor and tender texture that makes this chili so comforting. Navy beans would also work in a pinch!

Can I use different kinds of chicken?

Definitely! While I love using cooked, shredded chicken (rotisserie chicken is my secret weapon for speed!), you could also use cooked chicken breast, thighs, or even cooked turkey. You could even poach some chicken breasts right in the broth at the beginning if you prefer! Just make sure it’s cooked through and shredded or diced into bite-sized pieces.

Nutritional Information for This White Chicken Chili Recipe

Okay, so you’re probably wondering about the healthy stuff, right? I don’t do super fancy calorie counting, because honestly, life’s too short! But I’ve put together some estimated nutritional info for a serving of this amazing white chicken chili, based on the ingredients we used. Keep in mind that these numbers can wiggle around a bit depending on the exact brands you grab and how generous you are with your garnishes! But generally, a serving packs a good punch of protein and fiber to keep you feeling satisfied.

• Serving Size: 1.5 cups
• Calories: Approximately 350
• Fat: Around 12g
• Protein: About 30g
• Carbohydrates: Roughly 30g

It’s a pretty balanced bowl, if I do say so myself!

Share Your White Chicken Chili Creation!

I just know you’re going to love making this creamy chicken chili! If you do, please tell me about it! Leave a comment below, rate the recipe, or even share a picture over on social media – seeing your creations makes my day! You can also reach out through my contact page to share your thoughts. Happy cooking!

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Easy White Chicken Chili

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A creamy and flavorful white chicken chili recipe made with tender chicken, white beans, and mild green chilies. This comforting dish is perfect for a weeknight meal.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 3 cups cooked, shredded chicken
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro, for garnish
• Shredded Monterey Jack cheese, for garnish

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, diced green chilies, cumin, oregano, chili powder, salt, and pepper. Cook for 1 minute more, stirring constantly.
3. Pour in chicken broth and bring to a simmer.
4. Stir in the cannellini beans and shredded chicken. Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
5. Stir in the sour cream until well combined and heated through. Do not boil after adding sour cream.
6. Ladle chili into bowls and garnish with fresh cilantro and shredded Monterey Jack cheese.

Notes

• For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño with the onions.
• You can use rotisserie chicken for a quick shortcut.
• This chili is delicious served with cornbread or tortilla chips.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 70mg