White Chicken Chili Recipe Easy – Cozy, Creamy, and Quick

Craving a cozy bowl of something warm that doesn’t take all afternoon to make? This easy white chicken chili is your answer. It’s creamy, satisfying, and packed with gentle spice, tender chicken, and hearty white beans.

Everything cooks in one pot, and you can use rotisserie chicken to save time. It’s perfect for busy weeknights, game days, or whenever you want comfort without the fuss.

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White Chicken Chili Recipe Easy – Cozy, Creamy, and Quick

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil or butter
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 (4-ounce) cans diced green chilies (mild or hot)
• 2 (15-ounce) cans great northern or cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 3 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup sour cream or plain Greek yogurt
• 4 ounces cream cheese, softened and cut into cubes
• 1 tablespoon fresh lime juice (about 1/2 lime), plus more to taste
• 1/4 cup chopped fresh cilantro (optional)
• For serving: shredded Monterey Jack or pepper jack, avocado, tortilla chips, extra cilantro, sliced jalapeño, and lime wedges

Method

 

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and jalapeño and cook for 3–4 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
2. Bloom the spices: Add cumin, coriander, oregano, chili powder, smoked paprika, salt, and pepper. Stir for 30–60 seconds to release the flavors.
3. Build the base: Add the green chilies, beans, and chicken broth. Stir well, scraping up any browned bits from the pot.
4. Simmer: Bring to a gentle boil, then reduce heat and simmer for 10 minutes. This blends the flavors and softens the beans.
5. Thicken slightly: Use a potato masher or the back of a spoon to mash some of the beans in the pot—about 1 cup’s worth. This naturally thickens the chili without extra flour.
6. Add chicken: Stir in the shredded chicken and simmer for another 5–7 minutes until heated through.
7. Make it creamy: Reduce the heat to low. Stir in the cream cheese cubes and sour cream (or Greek yogurt) until smooth and fully melted. Don’t let it boil once dairy is added.
8. Finish: Stir in lime juice and cilantro. Taste and adjust seasoning with more salt, pepper, or lime as needed.
9. Serve: Ladle into bowls and top with shredded cheese, avocado, tortilla chips, extra cilantro, jalapeño slices, and a squeeze of lime.

What Makes This Recipe So Good

• One-pot simplicity: Minimal cleanup and straightforward steps make this a stress-free dinner.
• Fast but flavorful: Uses pantry staples and a few fresh ingredients to build rich flavor quickly.
• Customizable heat: You control the spice level with chilies, jalapeños, and seasoning.
• Protein-packed and filling: Chicken and beans make it hearty without feeling heavy.
• Great for leftovers: Tastes even better the next day, and it freezes well.

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 (4-ounce) cans diced green chilies (mild or hot)
• 2 (15-ounce) cans great northern or cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 3 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup sour cream or plain Greek yogurt
• 4 ounces cream cheese, softened and cut into cubes
• 1 tablespoon fresh lime juice (about 1/2 lime), plus more to taste
• 1/4 cup chopped fresh cilantro (optional)
• For serving: shredded Monterey Jack or pepper jack, avocado, tortilla chips, extra cilantro, sliced jalapeño, and lime wedges

Instructions

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and jalapeño and cook for 3–4 minutes until softened.
   

   Stir in the garlic and cook 30 seconds, just until fragrant.

2. Bloom the spices: Add cumin, coriander, oregano, chili powder, smoked paprika, salt, and pepper. Stir for 30–60 seconds to release the flavors.
3. Build the base: Add the green chilies, beans, and chicken broth. Stir well, scraping up any browned bits from the pot.
4. Simmer: Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
   

   This blends the flavors and softens the beans.

5. Thicken slightly: Use a potato masher or the back of a spoon to mash some of the beans in the pot—about 1 cup’s worth. This naturally thickens the chili without extra flour.
6. Add chicken: Stir in the shredded chicken and simmer for another 5–7 minutes until heated through.
7. Make it creamy: Reduce the heat to low. Stir in the cream cheese cubes and sour cream (or Greek yogurt) until smooth and fully melted.
   

   Don’t let it boil once dairy is added.

8. Finish: Stir in lime juice and cilantro. Taste and adjust seasoning with more salt, pepper, or lime as needed.
9. Serve: Ladle into bowls and top with shredded cheese, avocado, tortilla chips, extra cilantro, jalapeño slices, and a squeeze of lime.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stove over low heat or in the microwave, stirring occasionally.
  

  Add a splash of broth or water if it’s too thick.

Health Benefits

• Lean protein: Chicken supports muscle repair and helps keep you full.
• Fiber from beans: White beans add fiber for digestion and steady energy.
• Balanced macros: You get a satisfying mix of protein, complex carbs, and fats for an energizing meal.
• Customizable dairy: Using Greek yogurt instead of sour cream boosts protein and can reduce saturated fat.
• Nutrient-rich add-ins: Onions, garlic, and chilies bring antioxidants and flavor without extra calories.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can cause the cream cheese or yogurt to separate. Keep it low and gentle.
• Underseasoning: Beans and dairy mute flavors. Taste and adjust salt, acid (lime), and spice at the end.
• Skipping the bean mash: Mashing a portion of beans thickens the chili without flour or cornstarch.
• Using too much heat: Jalapeños and green chilies vary in spice.
  

  Start mild, then build up to your preference.

• Dry chicken: Overcooked chicken gets stringy. If using raw chicken, poach gently; if using rotisserie, add it near the end just to warm through.

Alternatives

• Slow cooker: Add everything except dairy and lime to the slow cooker. Cook on Low 6–7 hours or High 3–4 hours.
  

  Shred chicken (if cooked raw) and stir in cream cheese, sour cream, and lime at the end.

• Instant Pot: Sauté onion, jalapeño, and spices on Sauté mode. Add broth, chilies, beans, and 1–1.5 pounds raw chicken breasts. Pressure cook 10 minutes, quick release, shred chicken, then stir in dairy and lime on Keep Warm.
• Dairy-free: Skip the cream cheese and sour cream.
  

  Stir in a splash of unsweetened cashew cream or canned coconut milk for creaminess.

• Gluten-free: This recipe is naturally gluten-free. Just check labels on broth and green chilies.
• Low-carb: Swap half the beans for extra shredded chicken and add chopped cauliflower for bulk.
• Extra veggies: Stir in corn, diced bell pepper, or baby spinach during the last few minutes of cooking.
• No-cook shortcut: Use canned shredded chicken in a pinch and heat everything together, then add dairy.

FAQ

Can I use raw chicken instead of cooked?

Yes. Add 1–1.5 pounds of boneless, skinless chicken breasts or thighs after the broth.

Simmer gently 15–20 minutes, then remove, shred, and return to the pot before adding dairy.

How can I make it spicier?

Use hot diced green chilies, keep the jalapeño seeds, add a pinch of cayenne, or top with sliced fresh jalapeños. Pepper jack cheese also adds heat.

What can I use instead of cream cheese?

Use more sour cream or Greek yogurt, or stir in a splash of heavy cream. For dairy-free, use cashew cream or full-fat coconut milk.

How do I prevent it from being too thick?

Add extra chicken broth a little at a time until it reaches your ideal consistency.

Chili thickens as it cools, so adjust right before serving.

Can I make this ahead?

Absolutely. The flavors deepen overnight. Reheat gently and add a squeeze of lime and a splash of broth to freshen it up.

What beans are best?

Great northern and cannellini beans both work well.

They’re tender, mild, and hold their shape without getting mushy.

What toppings go well with white chicken chili?

Try shredded cheese, avocado, crushed tortilla chips, cilantro, sliced jalapeños, green onions, and lime wedges. A little hot sauce never hurts.

Wrapping Up

This easy white chicken chili checks every box: quick, creamy, hearty, and flexible. With a few pantry staples and some rotisserie chicken, you’ll have a comforting pot ready in under an hour.

Adjust the spice, play with toppings, and make it your own. Keep this recipe in your weeknight rotation, and you’ll always have a reliable, crowd-pleasing dinner up your sleeve.