Easy White Chicken Chili – A Cozy, Flavor-Packed Weeknight Meal

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If you’re craving something warm and comforting without spending hours in the kitchen, this Easy White Chicken Chili hits the spot. It’s creamy, hearty, and full of bright flavor from green chiles and lime. Unlike red chili, this version is lighter yet still satisfying, thanks to tender chicken and creamy beans.

It cooks quickly, makes great leftovers, and is perfect for a relaxed dinner with plenty of toppings. Grab a pot, and let’s make something cozy.

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Easy White Chicken Chili – A Cozy, Flavor-Packed Weeknight Meal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Ingredients

• Cooked chicken: 3 cups shredded (rotisserie works great)
• White beans: 2 cans (15 oz each), drained and rinsed (cannellini or Great Northern)
• Green chiles: 1 can (4 oz), diced, mild or hot
• Chicken broth: 4 cups, low sodium
• Onion: 1 medium, diced
• Garlic: 3–4 cloves, minced
• Jalapeño: 1, seeded and minced (optional for heat)
• Ground cumin: 2 teaspoons
• Chili powder: 1 teaspoon
• Dried oregano: 1 teaspoon
• Ground coriander: 1/2 teaspoon (optional but lovely)
• Cream cheese or half-and-half: 4 oz cream cheese (softened) or 1/2 cup half-and-half
• Lime: 1, cut into wedges (plus zest if you like)
• Fresh cilantro: 1/4 cup, chopped
• Olive oil or butter: 2 tablespoons
• Salt and black pepper: To taste
• Toppings: Avocado, shredded Monterey Jack or pepper jack, sour cream, crushed tortilla chips, sliced green onions

Instructions

• Prep your aromatics. Dice the onion, mince the garlic, and chop the jalapeño if using. Rinse and drain the beans.
• Build the base. Warm the olive oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and jalapeño and cook 1 minute until fragrant.
• Toast the spices. Add cumin, chili powder, oregano, and coriander. Stir 30 seconds to wake up the flavors. Don’t skip this step—toasting spices deepens the chili’s flavor.
• Add beans and chiles. Stir in the green chiles and both cans of beans. With a spoon or potato masher, lightly mash about 1/3 of the beans right in the pot. This makes the broth creamy without extra dairy.
• Pour in broth and simmer. Add the chicken broth and bring to a gentle simmer. Cook 10–12 minutes to meld flavors.
• Finish with chicken and creaminess. Stir in the shredded chicken. Reduce heat to low. Add the cream cheese (cut into small cubes) or half-and-half. Stir until smooth and warmed through, 3–5 minutes. Do not boil after adding dairy to keep it silky.
• Brighten and season. Add a squeeze of lime juice and the cilantro. Taste and adjust salt and pepper. If you want more kick, add a pinch of cayenne or extra jalapeño.
• Serve with toppings. Ladle into bowls and top with avocado, cheese, a dollop of sour cream, green onions, and crushed tortilla chips for crunch.

Why This Recipe Works

This chili leans on pantry staples and simple techniques to deliver big results. White beans and a quick mash give it a naturally creamy base without relying solely on heavy cream.

Green chiles and warm spices build flavor fast, while rotisserie or leftover chicken keeps prep easy. A splash of lime and fresh cilantro at the end brightens everything up. The result is a balanced bowl that tastes like it simmered all day.

Shopping List

• Cooked chicken: 3 cups shredded (rotisserie works great)
• White beans: 2 cans (15 oz each), drained and rinsed (cannellini or Great Northern)
• Green chiles: 1 can (4 oz), diced, mild or hot
• Chicken broth: 4 cups, low sodium
• Onion: 1 medium, diced
• Garlic: 3–4 cloves, minced
• Jalapeño: 1, seeded and minced (optional for heat)
• Ground cumin: 2 teaspoons
• Chili powder: 1 teaspoon
• Dried oregano: 1 teaspoon
• Ground coriander: 1/2 teaspoon (optional but lovely)
• Cream cheese or half-and-half: 4 oz cream cheese (softened) or 1/2 cup half-and-half
• Lime: 1, cut into wedges (plus zest if you like)
• Fresh cilantro: 1/4 cup, chopped
• Olive oil or butter: 2 tablespoons
• Salt and black pepper: To taste
• Toppings: Avocado, shredded Monterey Jack or pepper jack, sour cream, crushed tortilla chips, sliced green onions

How to Make It

1. Prep your aromatics. Dice the onion, mince the garlic, and chop the jalapeño if using.

   Rinse and drain the beans.

2. Build the base. Warm the olive oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook 4–5 minutes until soft and translucent.

   Stir in garlic and jalapeño and cook 1 minute until fragrant.

3. Toast the spices. Add cumin, chili powder, oregano, and coriander. Stir 30 seconds to wake up the flavors. Don’t skip this step—toasting spices deepens the chili’s flavor.
4. Add beans and chiles. Stir in the green chiles and both cans of beans.

   With a spoon or potato masher, lightly mash about 1/3 of the beans right in the pot. This makes the broth creamy without extra dairy.

5. Pour in broth and simmer. Add the chicken broth and bring to a gentle simmer. Cook 10–12 minutes to meld flavors.
6. Finish with chicken and creaminess. Stir in the shredded chicken. Reduce heat to low.

   Add the cream cheese (cut into small cubes) or half-and-half. Stir until smooth and warmed through, 3–5 minutes. Do not boil after adding dairy to keep it silky.

7. Brighten and season. Add a squeeze of lime juice and the cilantro. Taste and adjust salt and pepper.

   If you want more kick, add a pinch of cayenne or extra jalapeño.

8. Serve with toppings. Ladle into bowls and top with avocado, cheese, a dollop of sour cream, green onions, and crushed tortilla chips for crunch.

Keeping It Fresh

This chili stores well and tastes even better the next day. Let it cool, then transfer to airtight containers. It will keep in the fridge for 3–4 days.

For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the fridge, then rewarm gently on the stove. If it thickens in the fridge or freezer, add a splash of broth or water to loosen it.

Add fresh lime and cilantro after reheating to wake up the flavors.

Health Benefits

White chicken chili packs a good balance of protein, fiber, and healthy fats. Chicken provides lean protein to keep you full and support muscle health. White beans add fiber for digestion and steady energy, plus plant-based protein and minerals like iron and magnesium.

Spices like cumin and oregano bring antioxidants with virtually no calories. Using olive oil and avocado gives you heart-healthy fats. With low-sodium broth and control over added salt, it’s easy to keep this dish lighter and heart-friendly while staying satisfying.

Pitfalls to Watch Out For

– Boiling after dairy: High heat can cause cream cheese or half-and-half to separate.

Keep the heat low once added. – Under-seasoning: Beans and broth soak up salt. Taste at the end and adjust with salt, lime, and a pinch of pepper. – Watery texture: If it seems thin, mash more beans or simmer uncovered for a few minutes. – Overcooking chicken: Since it’s already cooked, warm it gently to keep it tender. – Too spicy: Use mild green chiles and skip the jalapeño if you’re heat-sensitive. You can always add heat at the table.

Variations You Can Try

– Slow cooker: Add everything except the dairy and lime.

Cook on Low 4–6 hours. Stir in cream cheese/half-and-half and lime in the last 15 minutes. – From-scratch chicken: Simmer two chicken breasts in the broth for 15–18 minutes until cooked, then shred and continue with the recipe. – Bean swap: Try navy beans or a mix of white beans and chickpeas for different texture. – Extra veggies: Add diced bell pepper, corn, or zucchini when sautéing the onion. Corn adds sweetness that pairs well with spice. – Dairy-free: Skip cream cheese and use a splash of coconut milk or more mashed beans.

Add nutritional yeast for a subtle cheesy note. – Spice it up: Use hot green chiles, add poblano peppers, or finish with a few dashes of hot sauce. – Cheesy finish: Stir in 1 cup shredded pepper jack at the end for a melty, richer chili. – Crispy tortilla topper: Pan-fry strips of corn tortillas in a little oil until golden and use as a crunchy garnish.

FAQ

Can I make this ahead?

Yes. This chili holds up well for a few days. Reheat gently on the stove and adjust with a splash of broth and fresh lime to brighten it back up.

What if I don’t have cooked chicken?

Poach raw chicken breasts in the broth until just cooked, then shred and continue.

Rotisserie chicken is the fastest option, but thighs also work and stay juicy.

Is it spicy?

It’s as mild or as spicy as you want. Use mild green chiles and skip jalapeño for a gentler bowl, or add cayenne and hot chiles for more heat.

How can I thicken my chili?

Mash more beans, simmer uncovered to reduce, or stir in a tablespoon of instant masa harina or cornstarch slurry. Add thickener gradually so it doesn’t get pasty.

Can I use a different bean?

Absolutely.

Great Northern, cannellini, and navy beans are all great. Chickpeas add a firmer bite if that’s your style.

What toppings work best?

Avocado, shredded Monterey Jack, sour cream, cilantro, green onions, and tortilla chips are classics. Pickled jalapeños and a squeeze of lime are great finishing touches.

How do I keep it lower in calories?

Use half-and-half or skip dairy and rely on bean mashing for creaminess.

Go light on cheese and sour cream, and load up on cilantro and lime.

Can I make it gluten-free?

Yes. The base recipe is naturally gluten-free if your broth and spices are certified GF. Skip thickening with flour; use masa harina, cornstarch, or extra mashed beans instead.

What if my chili tastes flat?

Add a pinch of salt, a squeeze of lime, and a little black pepper.

Acidity and proper seasoning bring the flavors into focus fast.

How long does it take?

About 30–35 minutes with cooked chicken. It’s a great weeknight option with minimal prep.

Wrapping Up

Easy White Chicken Chili is the kind of meal that makes weeknights feel special without extra work. It’s cozy, flexible, and friendly to whatever you have on hand.

With a few smart steps—like toasting spices and mashing some beans—you get a creamy, flavorful pot in under an hour. Keep the toppings playful, and don’t forget the lime. This is one you’ll make again and again.