white chili chicken recipe easy
The Best white chili chicken recipe easy
I love this white chili chicken recipe because it’s simple, flavorful, and always a hit with my family. It’s one of those meals that comes together quickly but tastes like it simmered all day, which is perfect for busy weeknights when I don’t have time to fuss over dinner. My kids especially love it—something about the creamy broth and tender chicken makes it a go-to request, even when I’m trying to sneak in more veggies.
This recipe is also great because it’s lighter than traditional chili but still packed with protein and fiber. The white beans and chicken keep it filling, while the green chiles and spices add just enough kick without being overwhelming. It’s easy to double the batch for leftovers or freeze portions for later, which is a lifesaver on nights when I don’t feel like cooking. Plus, it’s versatile—serve it with tortilla chips, over rice, or even in a bread bowl for a fun twist. Whether it’s a cozy family dinner or a casual gathering with friends, this white chili chicken always delivers.
Easy White Chicken Chili
A creamy, comforting white chicken chili that’s quick to make and packed with flavor. This easy recipe uses tender shredded chicken, white beans, and a blend of spices for a hearty, satisfying meal.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken broth (low-sodium preferred)
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 1 cup frozen corn
- 1/2 cup heavy cream or half-and-half
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or pepper jack cheese
- Fresh cilantro, chopped
- Avocado slices
- Lime wedges
- Tortilla strips or crushed tortilla chips
- Extra shredded cheese
👨🍳Directions
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1 Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened.
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2 Add minced garlic and cook for 30 seconds until fragrant.
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3 Stir in diced green chiles, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
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4 Add chicken breasts or thighs to the pot and pour in chicken broth. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12-15 minutes, or until chicken is cooked through.
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5 Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
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6 Add drained white beans and frozen corn to the pot. Stir well and simmer for 5 minutes.
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7 Reduce heat to low and stir in heavy cream and sour cream. Cook for 2-3 minutes until heated through (do not boil).
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8 Stir in shredded cheese until melted and fully incorporated.
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9 Taste and adjust seasoning with more salt or pepper if needed. Serve hot with optional garnishes.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy White Chicken Chili Works
This white chili chicken recipe is one of those foolproof dishes I always reach for because it’s simple, flavorful, and works for just about any occasion. Whether it’s a weeknight dinner, a potluck with friends, or a cozy family gathering, it’s hearty enough to satisfy everyone without requiring fancy ingredients or extra effort. Plus, the creamy texture and mild spice make it a crowd-pleaser that even picky eaters will enjoy.
❓ Frequently Asked Questions About White Chicken Chili
1. What is white chili chicken, and how is it different from regular chili?
White chili chicken is a creamy, flavorful dish made with shredded or diced chicken, white beans (like cannellini or great northern beans), green chiles, and a blend of spices like cumin, garlic, and oregano. Unlike traditional red chili, which uses tomatoes and red chili powder, white chili gets its color and mild heat from green chiles, chicken broth, and dairy (such as sour cream or heavy cream). It’s lighter in color but rich in flavor, often topped with cheese, cilantro, or avocado.
2. Can I make white chili chicken in a slow cooker or Instant Pot?
Yes! Both methods work well for this recipe. – Slow cooker: Add all ingredients (except dairy) and cook on low for 6-8 hours or high for 3-4 hours. Stir in cream or sour cream at the end. – Instant Pot: Sauté onions and garlic first, then add chicken, beans, broth, and spices. Cook on high pressure for 10 minutes, then quick-release. Stir in dairy after cooking. Both methods make the chicken tender and infuse the flavors beautifully.
3. What can I substitute if I don’t have green chiles?
If you can’t find canned green chiles, try these alternatives: – Fresh poblano or Anaheim peppers (roasted, peeled, and diced) for mild heat. – Jalapeños (seeded and minced) for a spicier kick. – A mix of bell peppers and a pinch of cayenne for color and mild heat. – Diced mild salsa verde (in a pinch, but adjust salt and spices). Avoid red chili powder or tomato-based substitutes, as they’ll change the dish’s color and flavor profile.
4. How can I make this recipe dairy-free or lower in calories?
To make it dairy-free: – Swap heavy cream for coconut milk (full-fat for creaminess) or cashew cream. – Use dairy-free cheese (like almond or soy-based) for topping. – Skip sour cream or use a dairy-free yogurt (like coconut or almond yogurt). For a lighter version: – Use low-fat Greek yogurt instead of sour cream. – Replace heavy cream with evaporated milk or half-and-half. – Add extra broth and reduce the cream slightly for a thinner consistency.
5. How long does white chili chicken last, and can I freeze it?
– Fridge: Store in an airtight container for 3-4 days. Reheat on the stove or microwave, adding a splash of broth if it thickens. – Freezer: Freeze without dairy (cream/sour cream) for up to 3 months. Thaw overnight in the fridge, then reheat and stir in fresh dairy. If frozen with dairy, it may separate slightly but is still safe to eat. – Tip: Portion leftovers into single servings for easy reheating. Avoid freezing with toppings like avocado or tortilla chips—they’ll get soggy.
