Easy White Chicken Chili

Name: Easy White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); 3 cups cooked chicken, shredded; 2 cans (15 oz each) white beans, drained and rinsed; 1 can (4 oz) diced green chilies; 4 cups chicken broth; 1 cup frozen corn kernels; 1/2 cup heavy cream or sour cream; Salt and pepper to taste; Fresh cilantro, for garnish (optional)

Isabella

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This Easy White Chicken Chili is a creamy and comforting dish that’s perfect for cozy nights. It features tender chicken, beans, and a flavorful blend of spices, all simmered together into a rich, satisfying chili. Whether you’re looking to meal prep for the week or enjoy a quick, heartwarming dinner, this recipe will definitely hit the spot!

Why You’ll Love This Recipe

I love this white chicken chili because it’s simple, hearty, and full of flavor. The combination of creamy broth, shredded chicken, beans, and a dash of spices creates the perfect balance of richness and warmth. Plus, it’s a versatile recipe that I can easily adjust to my personal taste, adding more heat or creaminess as desired. This dish is also great for meal prepping because it stores well and reheats beautifully, making it perfect for busy weeknights or for serving a crowd.

Ingredients

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

3 cups cooked chicken, shredded

2 cans (15 oz each) white beans, drained and rinsed

1 can (4 oz) diced green chilies

4 cups chicken broth

1 cup frozen corn kernels

1/2 cup heavy cream or sour cream

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté for 3-4 minutes until softened.

Stir in ground cumin, chili powder, paprika, and cayenne (if using) for about 30 seconds until fragrant.

Add shredded chicken, white beans, green chilies, and chicken broth. Bring to a simmer and cook for 15-20 minutes.

Stir in frozen corn and your choice of heavy cream or sour cream. Let it simmer for an additional 5 minutes.

Season with salt and pepper to taste. Garnish with fresh cilantro, if desired.

Serve hot with tortilla chips or cornbread on the side.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Storage/Reheating

This white chicken chili stores well in the refrigerator for up to 4 days. I usually keep it in an airtight container for freshness. When I’m ready to enjoy leftovers, I reheat it on the stovetop over low heat, adding a little extra broth if it’s thickened too much. It can also be reheated in the microwave, but I like stirring it occasionally for an even heat.

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FAQs

Can I use frozen chicken instead of cooked chicken?

Yes, I can use frozen chicken! Simply cook the chicken first (either by boiling or baking), shred it, and add it to the chili. The cooking time for the chili may need to be adjusted slightly depending on how long it takes to cook the chicken.

Can I use other types of beans?

Definitely! While white beans are traditional in this recipe, I’ve also used navy beans or even pinto beans as a substitute. It’s a great way to customize the dish based on what I have in my pantry.

Is this recipe spicy?

The recipe is mildly spiced, but the heat level is adjustable. If I prefer a spicier chili, I can increase the amount of cayenne pepper or add a chopped jalapeño. For a milder version, I just leave out the cayenne.

Can I make this recipe in a slow cooker?

Yes, this recipe can easily be made in a slow cooker. I simply sauté the onion, garlic, and spices on the stovetop, then add everything to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Add the cream or sour cream in the last 30 minutes of cooking.

Can I freeze this chili?

I can freeze this chili for up to 3 months. It freezes and reheats well, making it a great option for batch cooking. Just make sure to cool the chili completely before storing it in a freezer-safe container.

Conclusion

This Easy White Chicken Chili is everything I look for in a comforting, flavorful dish. It’s quick to make, full of hearty ingredients, and can easily be customized to my taste preferences. Whether I’m cooking for my family, prepping meals for the week, or serving guests, this chili is always a hit.