Easy White Chicken Chili Recipe For Busy Weeknights

I still recall the night I stumbled on white chicken chili while juggling work emails and homework checks The air was thick with deadlines and the kids were hollering for dinner I had half a mind to grab takeout but then I spotted a lonely can of white beans and a chunk of leftover chicken in the fridge

I threw a splash of olive oil in the pot added garlic onions and green chilies then poured in chicken broth It smelled so good I paused to breathe it in my shoulders dropped a little The recipe name white chicken chili echoed in my head as something I needed more often

Stirring in shredded chicken beans and a swirl of cream I let that simmer while washing dishes It felt like a small act of triumph in the middle of a busy week Soon the whole family crowded round the table steam rising off bright bowls of soup and I felt proud that this one pot meal pulled us all back together

That simple spark led me to make white chicken chili on rotation now It is one of those easy comfort meals that tastes like home wrapped in a warm hug

why folks will dig it

• It comes together fast with simple pantry staples and cooks in one pot so cleanup is a breeze
• The shredded chicken gives hearty protein that kids and adults both love
• The creamy broth and mild green chilies balance each other so it feels rich but not too spicy
• It anchors well with a scoop of rice or bowl of tortilla chips for added texture
• The Mexican inspired flavors make a fun twist on classic soup dishes

grab bag ingredient rundown

• shredded chicken leftover or rotisserie style for quick protein boost no mess
• white beans like navy or cannellini packed with fiber and soft texture
• chicken broth for a savory cooking method base it soaks up flavors nicely
• onion garlic and green chilies the trio that brings aroma heat and depth
• light cream or half and half adds a silkiness that does not feel too heavy
• cumin oregano and smoked paprika bring that southwestern spice hint

quickfire steps with whys

• heat oil in a pot cold oil helps garlic and onion infuse the fat as it warms
• sweat diced onion until soft add garlic stir for a minute this deepens flavor
• mix in spices cumin oregano paprika they bloom in hot oil so taste bright
• pour in chicken broth and beans stir gently the simmer releases starch for body
• add shredded chicken let it poach a few minutes this keeps meat juicy
• stir in green chilies they add subtle heat without overpowering the creamy broth
• finish with cream for a silky texture avoid high heat or it might break
• season with salt pepper taste adjust they bring all the layers together

clutch shortcut tips

• use store bought rotisserie chicken shred it warm so it takes in broth fast
• swap in canned hominy or corn for a twist on main ingredient identity
• prep spices in a small bowl ahead it makes follow up steps flow instead of stall
• freeze extra chili in individual cups to stash quick meals for busy afternoons

first bite grin story

I spooned that first bowl of white chicken chili and handed it to my daughter She paused mid bite and her eyes opened wide It was the kind of grin that says wow I like this more than pizza That moment sealed this recipe as a household favorite

My partner took one tasting slurp then asked for seconds It felt good to sit together over something warm that did not come from the drive through

white chicken chili chill serving ideas

• tortilla chips crushed on top add a crunchy contrast to the creamy broth
• fresh cilantro chopped brightens each spoonful and adds a pop of color
• lime wedges squeezed in right before eating they lift the flavor profile
• shredded cheddar or pepper jack scattered on top melts slightly on hot soup
• thin sliced scallion rings bring a mild onion bite that brightens the bowl

leftover stash and reheat guide

I let leftover white chicken chili cool completely then spoon it into airtight containers It holds well in the fridge for up to four days or you can freeze portions for up to two months

to reheat on the stove warm gently over medium low heat stir often this keeps cream from curdling If you need to loosen it add a splash of broth

in the microwave cover the bowl with a damp paper towel heat in short intervals stirring in between It helps avoid hot spots and keeps the texture even

you can also turn cold chili into a baked dip by adding cheese on top and broiling until golden serve with warmed tortillas

feel good wrap plus faqs

I hope this guide inspires you to carve out a little comfort on hectic nights white chicken chili became my go to when I needed simplicity and flavor in one spoon It fits into meal prep routines yet still feels like a cozy gathering around the table

faq what can I use if I dont have cream you can stir in plain yogurt or coconut milk for a dairy free spin it will still feel creamy

faq can I make it spicier try adding jalapeno peppers or a few dashes of hot sauce it amps heat without changing the base method

faq is it okay to swap in turkey yes ground or shredded turkey works well with the same cooking method it gives a different lean protein twist

faq how do I thicken the broth stir a small slurry of water and cornstarch then simmer it for a minute the broth will coat the spoon

faq can I add veggies diced bell pepper or spinach are easy additions stir them in before the final cream step they cook fast and boost nutrition

these simple steps and answers should help you make white chicken chili with confidence and share it as a family favorite on day one or day seven

White Chicken Chili

White Chicken Chili is a hearty, creamy, and mildly spiced chili made with tender chicken, white beans, and green chiles. This comforting dish is perfect for chilly nights and can be ready in under an hour. It’s lighter than traditional chili but still packed with flavor.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 persons

Course: Main Course

Cuisine: Mexican

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 500 g boneless, skinless chicken breasts about 2 large breasts
• 1 tablespoon olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 medium jalapeño seeded and finely diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 2 cans (400g each) white beans drained and rinsed
• 1 can (400g) diced green chiles
• 750 ml low-sodium chicken broth 3 cups
• 120 ml sour cream
• 60 g shredded Monterey Jack cheese 1/2 cup
• 1 juice lime
• optional garnish fresh cilantro, chopped

Equipment

• 1 large pot or Dutch oven
• 1 measuring cups
• 1 measuring spoons
• 1 can opener

Method

 

1. Heat the olive oil in a large pot over medium heat.
2. Add chopped onion and sauté for 5 minutes, until the onion is soft.
3. Stir in minced garlic and diced jalapeño; cook for 1 minute, stirring frequently.
4. Add the cumin, oregano, coriander, chili powder, salt, and black pepper. Stir to coat the onion mixture in the spices.
5. Place chicken breasts in the pot. Pour in the chicken broth, diced green chiles, and white beans.
6. Bring to a simmer. Cover and cook for 15–18 minutes, or until chicken is cooked through.
7. Remove chicken breasts and shred them using two forks.
8. Return shredded chicken to the pot.
9. Stir in the sour cream and Monterey Jack cheese. Simmer for 5 minutes, stirring occasionally, until chili is creamy.
10. Finish with the juice of 1 lime and taste for seasoning. Add more salt or pepper if needed.
11. Serve hot, garnished with fresh cilantro if desired.

Notes

For extra richness, swap sour cream for cream cheese.

You can use rotisserie chicken to save time; add it after sautéing the spices.

Leftovers keep in the fridge for up to 3 days and reheat well.