Name: White Chicken Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb boneless, skinless chicken breast (or thighs) (Use thighs for richer flavor.); 1 can (15 oz) white beans (navy or cannellini), drained and rinsed; 1 can (4 oz) diced green chiles; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth (Use low-sodium for a healthier option.); 1 tsp ground cumin (Toast in the pot for deeper flavor.); 1 tsp chili powder (Toast in the pot for deeper flavor.); to taste Salt and pepper; sour cream (For serving.); shredded cheese (For serving.); cilantro (For serving.)

I first made this white chicken chili on a rainy weeknight when I needed comfort and speed. It’s a creamy, slightly spicy stew built around shredded chicken, white beans, and green chiles — simple ingredients that turn into something cozy and satisfying. This version is quick, forgiving, and great for busy families or anyone who wants a bowl of warming flavor with minimal fuss.

Why you’ll love this dish

This chili hits a sweet spot: fast to make, budget-friendly, and flexible. It’s milder than red chiles, which makes it kid-friendly, but the cumin and chili powder still give it depth. Because it uses pantry staples (canned beans and chiles) plus chicken broth, it’s perfect for weeknights, potlucks, or recipe rotation when you want something filling without a long ingredient list.

“Easy, creamy, and comforting — this is the soup my kids request when they’re home sick or we need a no-fuss dinner.” — a satisfied weeknight cook

Preparing White Chicken Chili

Overview: You’ll sauté aromatics, simmer a whole chicken breast in broth until tender, shred it, then finish the pot with beans, chiles, and spices. Total hands-on time is minimal — most of it’s waiting for the chicken to cook. Expect about 35–40 minutes from start to table.

Quick process summary:

Soften onion and garlic in a large pot.
Simmer chicken breasts in chicken broth until cooked through.
Shred the chicken and return it to the pot.
Add canned white beans, green chiles, and seasonings.
Simmer a short while to marry flavors, then serve with toppings.

Gather these items

1 pound boneless, skinless chicken breast (or thighs for richer flavor)
1 can (15 oz) white beans (navy or cannellini), drained and rinsed
1 can (4 oz) diced green chiles
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Toppings: sour cream, shredded cheese, cilantro

Ingredient notes and swaps:

Use rotisserie chicken or leftover cooked chicken to shave time — add it when you would return shredded chicken to the pot.
Cannellini gives a creamier texture; navy beans are smaller and more traditional.
For extra creaminess, stir in 4 oz cream cheese or 1/2 cup heavy cream at the end.
For more heat, add a diced jalapeño with the onion or a pinch of cayenne.

Step-by-step instructions

Heat a large pot or Dutch oven over medium heat. Add a splash of oil, the chopped onion, and minced garlic. Sauté until softened and fragrant, about 4–5 minutes.
Place the whole chicken breasts in the pot. Pour in the chicken broth so the chicken is mostly submerged. Bring to a gentle boil.
Reduce heat to low and simmer uncovered for about 18–22 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer.
Use tongs to remove the chicken to a cutting board. Let it rest a couple of minutes, then shred with two forks or chop into bite-sized pieces. Return the shredded chicken to the pot.
Stir in the drained white beans, diced green chiles, cumin, chili powder, and salt and pepper to taste.
Simmer the chili for another 10–15 minutes so the flavors blend. Taste and adjust seasoning.
Ladle into bowls and top with sour cream, shredded cheese, and fresh cilantro as desired.

Best ways to enjoy it

Serve this chili hot with crunchy or creamy accompaniments:

Cornbread, jalapeño cornbread, or warm flour tortillas.
Tortilla chips or a sprinkle of crushed chips for texture.
A side of Mexican-style rice or a simple green salad.
For a lighter bowl, skip the cheese and sour cream and top with lime wedges and cilantro.

Pairing ideas:

Beer: a light lager or pale ale balances the chili’s creaminess.
Wine: a fruity Riesling or unoaked Chardonnay complements the mild spice.

Storage and reheating tips

Refrigerator: Cool the chili quickly and store in an airtight container for 3–4 days.
Freezer: Freeze in meal-sized portions for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags.
Thawing & reheating: Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low, stirring occasionally. If reheating from frozen, simmer slowly until hot throughout.
Food safety: Chicken should be cooled within two hours of cooking. Reheat to at least 165°F (74°C) before serving.

Pro chef tips

Flavor boost: Toast the cumin and chili powder in the pot for 30 seconds before adding liquids to deepen their aroma.
Texture control: Mash a cup of the beans against the pot’s side with a spoon to naturally thicken the broth without cream.
Speed hack: Use pre-cooked shredded chicken or a rotisserie bird to cut time to 10–15 minutes.
Creamy finish: For a silkier mouthfeel, stir in a softened block of cream cheese or a splash of half-and-half at the end.
Low-sodium option: Use low-sodium broth and rinse canned beans to reduce salt; adjust seasoning at the end.

Creative twists

Slow-cooker version: Brown onions and garlic, add everything to a slow cooker, and cook on low 4–6 hours. Add beans and chiles for the last 30 minutes.
Green chile & lime: Add fresh lime juice and chopped roasted green chiles for zing and brightness.
Southwest corn & pepper: Fold in frozen or fresh corn and diced bell peppers for extra color and sweet crunch.
Vegan/vegetarian swap: Omit chicken and use vegetable broth with extra beans, diced potatoes, or hearts of palm for body.
Spicy version: Add chipotle in adobo or chopped fresh habanero to turn up the heat.

Your questions answered

Q: How long does this chili take to make from start to finish?
A: About 35–40 minutes. Active prep is roughly 10–15 minutes; the chicken needs around 18–22 minutes to simmer.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs add more fat and a richer flavor. Reduce simmer time slightly if using boneless thighs; always check for 165°F internal temperature.

Q: Is it okay to use canned beans straight from the can?
A: Rinse and drain canned beans before adding to remove excess sodium and canned flavor. Add them after shredding the chicken and simmer briefly to heat through.

Q: How can I thicken the chili without dairy?
A: Mash some of the beans to release starches, or simmer uncovered to reduce liquid. A small slurry of cornstarch and water can also help.

Q: Can I make this ahead for a party?
A: Yes. Make a day ahead — the flavors often improve overnight. Reheat gently before serving and add fresh toppings just before guests arrive.

Conclusion

If you want another reliable take on this cozy, weeknight-friendly soup, see this acclaimed version at White Chicken Chili (BEST EVER!) – Cooking Classy for extra layering ideas. For a slow-cooker approach that wins contests, check out Crockpot White Chicken Chili (Contest Winning!) – The Chunky Chef. These resources are great for variations and make-ahead strategies.