Name: Easy White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups cooked chicken, shredded (Rotisserie chicken is a great shortcut.); 1 can white beans, drained and rinsed (Cannellini or great northern beans recommended.); 1 can diced green chiles (Adjust for heat preference.); 1 cup chicken broth (Low-sodium recommended.); 1 cup heavy cream (Can substitute with half-and-half or coconut milk.); 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and black pepper to taste; Chopped cilantro (For garnish.)

I remember the first time I made this Easy White Chicken Chili on a chilly weeknight — it came together so quickly that I had dinner on the table before anyone could argue about homework. This creamy, slightly spicy chili is comfort food with a Tex‑Mex twist: shredded chicken, tender white beans, a hit of green chiles, and just enough cream to make it silky without weighing it down. It’s the kind of bowl that works for rushed weeknights, casual get‑togethers, or when you want something cozy and dependable.

Why you’ll love this dish

This recipe is fast, forgiving, and crowd-pleasing. It uses pantry staples and cooked chicken, so the hands-on time is minimal. The white beans add body and protein, while the diced green chiles give gentle heat and brightness. You get the satisfying depth of chili without the long simmer or tomato base — perfect when you want a rich, creamy bowl in under 30 minutes.

“A weeknight miracle — creamy, quick, and my whole family asked for seconds.” — a simple review after trying this chili

Quick wins: great on a busy night, easy to adapt for picky eaters, and wallet‑friendly. It’s also easy to scale up for a crowd.

How this recipe comes together

Combine pre-cooked shredded chicken with drained white beans and canned green chiles in a pot.
Add chicken broth and warming spices; simmer briefly so flavors meld.
Stir in heavy cream at the end to create a silky finish.
Season to taste and serve hot with fresh cilantro.

This short process means you don’t need advanced skills: mostly stirring and simmering. If you want thicker chili, you can mash some beans or simmer a bit longer; if you prefer lighter, swap half-and-half or reduce the cream.

What you’ll need

2 cups cooked chicken, shredded (rotisserie chicken is a great shortcut)
1 can white beans (cannellini or great northern), drained and rinsed
1 can diced green chiles
1 cup chicken broth (low-sodium recommended)
1 cup heavy cream (see substitutions below)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper to taste
Chopped cilantro for garnish

Notes and substitutions:

Chicken: leftover roasted chicken, poached breasts, or shredded rotisserie chicken all work. For a faster option, use pre-shredded packaged chicken.
Cream: use half-and-half for a lighter result or replace with full-fat coconut milk for dairy-free (flavor will change slightly).
Beans: navy or great northern are fine if cannellini isn’t available.
Add a squeeze of lime at the end for freshness.

Directions to follow

Heat a large pot over medium heat. Add shredded chicken, drained white beans, and the can of diced green chiles. Stir to combine.
Pour in the chicken broth. Sprinkle in the cumin and chili powder. Stir again so the spices distribute evenly.
Bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally so nothing sticks and flavors meld.
Reduce the heat to low and stir in the heavy cream. Heat through until warm but not boiling — about 2–3 minutes.
Taste and season with salt and freshly ground black pepper as needed.
Serve hot in bowls and garnish with chopped cilantro. Optional: top with tortilla chips, shredded cheese, or avocado slices.

Best ways to enjoy it

Serve with warm cornbread or crusty bread to mop up the creamy broth.
Offer toppings at the table: crushed tortilla chips, shredded cheddar or Monterey Jack, diced avocado, sliced green onions, and lime wedges.
For a heartier meal, spoon the chili over rice or baked potatoes.
Make it a Tex‑Mex spread by adding a simple salad and chips with salsa.

How to store & freeze

Refrigerate: Cool the chili to room temperature within two hours, transfer to airtight containers, and store in the fridge for 3–4 days.
Reheat: Warm gently on the stove over low heat until the chili reaches 165°F (74°C). If the cream has separated a bit, whisk while reheating to bring it back together.
Freeze: For longer storage, freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Note: the texture of the cream may change after freezing — stirring in a splash of fresh cream or milk when reheating helps restore creaminess.
Food safety tip: Discard leftovers left out at room temperature for more than two hours.

Helpful cooking tips

Use rotisserie chicken to cut prep time to minutes.
If you prefer a thicker chili, mash about 1/2 cup of the beans against the pot side before adding cream.
For more heat, swap one can of green chiles for a can of diced jalapeños or add a pinch of cayenne.
Don’t boil once the cream is added — high heat can cause separation.
Taste before adding salt; canned beans and broth can already be salty.

Creative twists

Green chile and corn: Stir in a cup of frozen or canned corn for sweetness and texture.
Smoky chipotle: Add 1 chipotle in adobo (minced) for a smoky kick.
White chicken chili verde: Add a few spoonfuls of tomatillo salsa and a handful of cilantro for a bright twist.
Vegetarian version: Replace chicken with extra beans and roasted cauliflower or jackfruit for a meatless option. Use vegetable broth.
Cheesy skillet: Stir in a cup of shredded pepper Jack or cheddar at the end for a creamy, melty finish.

Your questions answered

Q: Can I use raw chicken in this recipe?
A: Yes. If starting with raw chicken breasts, poach them in the broth until cooked through (about 12–15 minutes), shred, then continue with the recipe. Alternatively, cook and shred chicken separately and add back in.

Q: How long does it take from start to finish?
A: About 20–30 minutes if you use pre-cooked chicken. Using raw chicken adds time for cooking and shredding.

Q: Can I make this dairy-free?
A: Yes. Replace heavy cream with full-fat canned coconut milk or a dairy-free creamer. Flavor will shift slightly but the chili remains rich.

Q: Will the cream separate when reheating?
A: It can if overheated. Reheat gently over low heat and stir; add a splash of broth or cream to smooth the texture if needed.

Q: Can I thicken the chili more?
A: Simmer longer to reduce liquid, mash some beans, or stir a slurry of 1 tablespoon cornstarch + 2 tablespoons cold water into the simmering chili.

Conclusion

If you want a video-led walkthrough of a similar version, check out this helpful guide at The Recipe Rebel: THE White Chicken Chili Recipe (Video) – The Recipe Rebel. For a minimalist take that trims the ingredient list without losing flavor, this five‑ingredient approach is a useful reference: 5-Ingredient White Chicken Chili Recipe | Gimme Some Oven.

Enjoy a cozy bowl — and remember you can adapt this recipe easily to suit heat preferences, dietary needs, or what’s in your pantry.