Easy White Chicken Chili Recipe (Ready in 35 Mins!)

Name: Easy White Chicken Chili Recipe (Ready in 35 Mins!)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 1 Tablespoon olive oil; 1 pound chicken breast, cubed to ½-1inch pieces; 1 yellow onion, diced; 2 Tablespoons minced garlic (about 3 small cloves); 2 cans green chiles; 1½ cups canned, (drained) or frozen corn; 2 (15.9- ounce) cans great northern beans, drained; 3 cups chicken broth; 1 teaspoon salt; ½ teaspoon pepper; 1½ teaspoon cumin; ½ teaspoon oregano; ½ teaspoon chili powder; ½ cup heavy cream; chopped cilantro, optional

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There are few things more comforting than a warm bowl of chili, and this White Bean Chicken Chili is a delightful twist on the classic. Forget the heavy, tomato-based recipes for a moment and embrace this lighter, yet incredibly flavorful, version. This easy and cozy white chicken chili recipe is a one-pot wonder that comes together in about 35 minutes, making it the perfect answer to the “what’s for dinner?” question on a busy weeknight.

This recipe from Judy Wilson is packed with tender chicken, creamy white beans, and sweet corn, all swimming in a savory, spiced broth that’s finished with a touch of cream. It’s hearty, satisfying, and has just the right amount of kick. Let’s get cooking!

Table of Contents

Why You’ll Love This White Chicken Chili Recipe

Beyond its incredible flavor, there are so many reasons to make this your go-to comfort food. This is truly the best white chicken chili recipe for both seasoned cooks and beginners.

One-Pot Wonder: Everything cooks in a single Dutch oven or large pot, which means deeper flavor and, most importantly, fewer dishes to wash.
Quick & Easy: With minimal prep and a total time of about 35 minutes, you can have a wholesome, homemade meal on the table even on the busiest nights.
Incredibly Flavorful & Creamy: The combination of savory spices, mild green chiles, and a rich, creamy finish makes every spoonful a delight.
Fully Customizable: This white chicken chili recipe is a fantastic base for all your favorite toppings. You can also easily adjust the spice level or swap out ingredients to make it your own.

What’s in This White Chicken Chili Recipe?

The beauty of this dish is its reliance on simple, accessible ingredients. At its core, any good white chicken chili recipe is built on five key components: chicken, white beans, green chiles, onion, and a flavorful broth. We round out our version with a few extra spices and a creamy finish to make it truly spectacular.

Here’s what you’ll need:

Chicken: Boneless, skinless chicken breast is perfect here, as it cooks quickly and stays tender.
Aromatics: A yellow onion and minced garlic form the savory, aromatic foundation of our flavor.
Veggies & Beans: Canned green chiles provide a mild, tangy heat that’s characteristic of this dish. Great northern beans add a wonderfully creamy texture, while sweet corn gives a pop of sweetness and color.
Liquids: Chicken broth is the base of our soup, creating a rich and savory liquid for all the ingredients to meld in. A splash of heavy cream at the end makes it rich and luxurious.
Spices: A simple but mighty blend of cumin, oregano, chili powder, salt, and pepper ties everything together into a cohesive, delicious meal.

How to Make This Easy White Chicken Chili Recipe

This recipe is incredibly straightforward. You’ll build layers of flavor in one pot, creating a deeply satisfying meal with minimal effort. Following these steps will guarantee a perfect white chicken chili recipe every time.

1. Sauté the Chicken and Onion: Start by heating olive oil in a Dutch oven or large pot over medium heat. Add your cubed chicken and diced onion. You’ll cook them, stirring every so often, until the chicken is cooked through and the onion has softened and become translucent. This step is crucial for developing the initial base of flavor.

2. Bloom the Spices: Add the minced garlic and cook for just about 30 seconds until it’s fragrant—be careful not to let it burn! Now, stir in the cumin, oregano, and chili powder. Toasting the spices for a moment before adding the liquids helps to “wake them up” and deepen their flavor profile significantly.

3. Simmer to Perfection: Pour in the chicken broth, then add the drained great northern beans, corn, and canned green chiles. The mild heat from the chiles is what gives this dish its signature Southwestern flair, a flavor profile you might also recognize in our popular Chicken Enchilada Casserole. Give everything a good stir, bring the mixture to a simmer, then cover the pot and let it cook for about 20 minutes. This gives all those wonderful flavors time to meld together into a harmonious chili.

4. Add the Creamy Finish: Remove the chili from the heat. This is the final touch that takes this white chicken chili recipe from great to exceptional. Stir in the heavy cream and optional chopped cilantro. The cream adds a wonderful richness and silky texture, turning this simple soup into a cozy meal reminiscent of other comfort food classics like our Crock Pot Chicken Pot Pie.

Serve hot with all your favorite toppings!

Slow Cooker and Instant Pot Instructions

This versatile white chicken chili recipe can also be adapted for your favorite countertop appliance.

Slow Cooker White Chicken Chili Recipe:

Place the onion, garlic, cubed chicken, green chiles, corn, beans, chicken broth, and all spices into the bowl of a slow cooker. Stir to combine.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
Once cooked, use two forks to shred the chicken directly in the slow cooker, or remove it, shred it on a cutting board, and return it to the pot.
Stir in the heavy cream and cilantro (if using). Serve hot.

Instant Pot White Chicken Chili Recipe:

Set the Instant Pot to SAUTÉ mode. Add the olive oil. Once hot, add the chicken and onion and cook until the chicken is browned on all sides.
Add the garlic and spices (cumin, oregano, chili powder) and cook for 30-60 seconds until fragrant.
Pour in about ½ cup of the chicken broth and scrape the bottom of the pot to deglaze it, ensuring no bits are stuck.
Add the remaining broth, beans, corn, and green chiles. Stir to combine.
Secure the lid, set the steam valve to SEALING, and cook on HIGH pressure for 12 minutes.
Once the timer finishes, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Carefully open the lid. Shred the chicken with two forks.
Stir in the heavy cream and cilantro. Serve hot.

Topping Ideas for Your Chili

One of the best parts of any white chicken chili recipe is the toppings! Set up a small topping bar so everyone can customize their own bowl.

Creamy: A dollop of sour cream or plain Greek yogurt, shredded Monterey Jack or cheddar cheese, and fresh, sliced avocado.
Crunchy: Crushed tortilla chips, Fritos, or crispy fried tortilla strips.
Fresh: A sprinkle of fresh cilantro, diced red onion, or a squeeze of fresh lime juice to brighten all the flavors.
Spicy: Sliced fresh or pickled jalapeños, or a few dashes of your favorite hot sauce.

What to Serve With White Chicken Chili

While this is a complete meal in a bowl, a few simple sides can round it out perfectly.

Cornbread: The classic pairing. The sweetness of the cornbread is a perfect complement to the savory, creamy chili.
Fluffy Rice: Serve the chili over a bed of white or brown rice to make it even heartier.
Simple Green Salad: A crisp salad with a zesty lime vinaigrette offers a refreshing contrast to the rich chili.
Quesadillas: Simple cheese quesadillas are perfect for dipping.

Ingredient Substitutions and Variations

Our white chicken chili recipe is delicious as-is, but it’s also wonderfully flexible.

For a Shortcut: Use 3 cups of shredded rotisserie chicken. Simply skip step 1 and add the chicken in step 3 along with the broth and beans.
Different Beans: No Great Northern beans? Canned cannellini beans or navy beans are excellent substitutes.
Make it Dairy-Free: To make a dairy-free white chicken chili recipe, substitute the heavy cream with a half-cup of full-fat coconut milk (from a can) or a homemade cashew cream.
Adjust the Spice: For a spicier chili, add a finely diced jalapeño along with the onion, use hot green chiles instead of mild, or add ¼ teaspoon of cayenne pepper with the other spices.

Tips for the Best White Chicken Chili Recipe

Don’t Overcook the Chicken: Sauté the chicken just until it’s no longer pink. It will continue to cook as the chili simmers, ensuring it stays tender and juicy.
Drain and Rinse Your Beans: For the best texture and a clearer broth, be sure to drain and rinse your canned beans well. This removes the starchy liquid they are packed in.
Want it Thicker? If you prefer a thicker, heartier broth, here’s a great trick: before serving, remove about a half-cup of the beans from the pot. Mash them with a fork or give them a quick blitz in a blender, then stir the mashed beans back into the chili. They will act as a natural, flavorful thickening agent.

Storage and Freezing Instructions

This white chicken chili recipe is a fantastic option for meal prep, as the flavors get even better overnight.

To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To Freeze: Let the chili cool completely. For best results, leave out the heavy cream. Portion the chili into freezer-safe bags or containers and freeze for up to 3 months.
To Reheat: Thaw frozen chili in the refrigerator overnight. Reheat on the stovetop over medium-low heat until warmed through. If you froze it without the cream, stir it in after reheating.

Frequently Asked Questions About This White Chicken Chili Recipe

What are the 5 ingredients in white chicken chili?

The five most essential ingredients for a basic white chicken chili recipe are chicken, white beans (like Great Northern or cannellini), green chiles, onion, and chicken broth.

What are the ingredients for white chicken chili?

The ingredients for our white chicken chili recipe include olive oil, chicken breast, yellow onion, garlic, green chiles, corn, great northern beans, chicken broth, heavy cream, and a spice blend of salt, pepper, cumin, oregano, and chili powder.

What are some common mistakes when making chicken chili?

A few common mistakes include overcooking the chicken at the beginning (making it tough), not simmering the chili long enough for the flavors to develop, or forgetting to drain the canned beans, which can make the broth gummy. This white chicken chili recipe helps you avoid all those pitfalls.

What is a good thickening agent for white chicken chili?

An excellent and easy thickening agent is using the beans themselves! Simply remove about a half-cup of the cooked beans, mash them into a paste, and stir them back into the chili. You can also make a slurry with a tablespoon of cornstarch and a few tablespoons of the hot broth, then stir it in and simmer for another minute.

Can I use rotisserie chicken in this white chicken chili recipe?

Yes, absolutely! Using leftover or store-bought rotisserie chicken is a fantastic time-saver. You’ll need about 3 cups of shredded chicken. Add it in step 3 with the broth and other canned goods.

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Why You’ll Love This White Chicken Chili Recipe