Easy White Chicken Chili
I make this white chicken chili at least once a month—it’s one of those recipes that feels effortless but somehow impresses everyone at the table. Creamy white beans, tender shredded chicken, and a gentle kick from green chiles come together in under an hour for a cozy, satisfying bowl. It’s perfect for weeknights, casual dinner parties, and those nights when you want something healthy without fuss. If you like hands-off options, there’s also a handy slow-cooker take on a similar recipe here: slow-cooker version.
Why you’ll love this dish
This chili is fast, forgiving, and adaptable. It’s lighter than red-bean chilis but still hearty because of the white beans and shredded chicken. Families love it because it’s mild yet flavorful; cooks love it because the base technique—sauté aromatics, simmer, shred—works every time. It’s also budget-friendly: a few pantry staples become a big pot that stretches for lunches and leftovers.
“A simple weeknight recipe that tastes like you spent hours on it—creamy, comforting, and always gone by the next day.”
Step-by-step overview
Start by softening onions and garlic to build flavor. Brown the chicken briefly to add depth, then cover everything with chicken broth and simmer until the chicken is cooked through and tender. Shred the chicken in the pot so it soaks up the broth, then finish with cilantro and lime for brightness. No complicated steps, and you’ll have dinner ready in about 35–40 minutes from start to finish.
What you’ll need
- 1 lb boneless, skinless chicken breast (or thighs for more flavor)
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 1 (4 oz) can diced green chiles
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup corn (optional — frozen or canned both work)
- Cilantro and lime wedges for garnish
Substitution notes: Swap chicken breasts for a rotisserie chicken to shave off cooking time. Use vegetable broth and omit chicken for a vegetarian twist (add extra beans or tofu). If you want a creamier texture, stir in 1/2 cup plain Greek yogurt or 1/2 cup heavy cream at the end. For another quick white-chicken take, check this alternative version: easy white chicken chili variant.
Step-by-step instructions
- Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic; sauté until translucent and fragrant, about 4–5 minutes.
- Add the chicken breasts to the pot. Cook until lightly browned on all sides, 3–4 minutes per side—this builds flavor.
- Pour in the chicken broth, drained beans, diced green chiles, corn (if using), cumin, oregano, and a pinch of salt and pepper. Stir to combine.
- Bring the pot to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Using two forks, shred the chicken directly in the pot. Stir well so the shredded chicken soaks up the broth. Taste and adjust salt and pepper.
- Ladle into bowls and garnish with chopped cilantro and a squeeze of lime. Serve hot.
Best ways to enjoy it
Serve this chili with warm corn tortillas or crusty bread to mop up the broth. Top bowls with shredded cheddar, avocado slices, diced jalapeño, or a dollop of sour cream for extra richness. For a Tex-Mex dinner, add tortilla chips and a side of Mexican rice; for a lighter meal, pair with a crisp green salad and lime wedges.
Storage and reheating tips
- Refrigerate leftovers within 2 hours. Store in an airtight container for 3–4 days.
- To reheat, warm on the stovetop over medium-low until steaming, or microwave in 30–45 second bursts, stirring in between. Reheat to at least 165°F (74°C) for safety.
- Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating. If the chili thickens after freezing, loosen it with a splash of broth or water when reheating.
Helpful cooking tips
- Salt gradually—canned beans and broth can add sodium. Taste after simmering before adding more.
- Browning the chicken isn’t mandatory but adds depth. If short on time, add raw chicken directly to the simmering broth and poach for 15–20 minutes.
- Shred chicken in the pot so it absorbs more flavor. For the silkiest texture, let the chili rest 10 minutes off the heat before serving.
- Want it creamier? Add Greek yogurt or crema at the end and warm gently—don’t boil after adding dairy to prevent curdling.
- Use low-sodium broth if you plan to add salty toppings like cheese or olives.
Creative twists
- Spicier: Add a diced jalapeño with the onion or 1/2 teaspoon cayenne.
- Creamy Southwest: Stir in 4 oz cream cheese until melted for a richer mouthfeel.
- Vegetarian: Replace chicken with extra beans, cubed roasted sweet potato, or pan-fried tofu. Use vegetable broth.
- Instant Pot: Brown aromatics with the sauté function, add ingredients, seal and cook on high pressure for 10 minutes, then quick-release.
- Smoky: Add 1/2 teaspoon smoked paprika or use fire-roasted corn for a smoky backdrop.
Common questions
Q: Can I use frozen chicken?
A: Yes—if using frozen chicken, add a few extra minutes to the simmer time and ensure the chicken reaches 165°F (74°C) before shredding. Cooking from frozen may cloud the broth slightly but is safe.
Q: How can I thicken the chili?
A: Mash a scoop of the white beans against the side of the pot and stir to release starch, or simmer uncovered for 10–15 minutes to reduce liquid. A cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) added near the end will thicken quickly.
Q: Is this recipe freezer-friendly?
A: Absolutely. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw in the fridge overnight before reheating.
Q: Can I add toppings for kids?
A: Keep it simple—cheese, plain tortilla strips, and a little avocado usually win kids over. Serve lime wedges on the side so they can skip the citrus if they’d prefer.
Conclusion
If you want more inspiration or a slightly different method, these two helpful recipes demonstrate other approaches and ideas: try THE White Chicken Chili Recipe (Video) – The Recipe Rebel for a video walkthrough, or see the quicker 5-ingredient spin at Gimme Some Oven. Both are great companions if you’re experimenting with this comforting classic.
White Chicken Chili
Ingredients
Method
- Heat 1–2 tablespoons olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic; sauté until translucent and fragrant, about 4–5 minutes.
- Add the chicken breasts to the pot. Cook until lightly browned on all sides, 3–4 minutes per side.
- Pour in the chicken broth, drained beans, diced green chiles, corn (if using), cumin, oregano, and a pinch of salt and pepper. Stir to combine.
- Bring the pot to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Using two forks, shred the chicken directly in the pot. Stir well so the shredded chicken soaks up the broth.
- Taste and adjust salt and pepper.
- Ladle into bowls and garnish with chopped cilantro and a squeeze of lime. Serve hot.
