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Easy White Chicken Chili

Easy White Chicken Chili

This Easy White Chicken Chili is a creamy, comforting 30-minute dinner made with tender shredded chicken, white beans, mild green chiles, and flavorful spices. It's perfect for busy weeknights, family dinners, or game-day gatherings, with plenty of delicious toppings to customize every bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 3 cups cooked shredded chicken rotisserie chicken works well
  • 2 cans (15 ounces) white beans Cannellini or Great Northern; drained and rinsed
  • 1 can (4 oz) Diced green chiles Mild or hot
  • 3 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 4 ounces cream cheese softened and cubed
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro chopped (optional)

Optional Toppings

  • Shredded Monterey Jack or cheddar cheese
  • Sliced avocado
  • Tortilla strips or crushed tortilla chips
  • Sour cream or plain Greek yogurt
  • Sliced jalapeños
  • Lime wedges

Instructions
 

  • Prepare the ingredients: Drain and rinse the white beans. Shred the cooked chicken, finely chop the onion, mince the garlic, and soften the cream cheese. Cut the cream cheese into small cubes so it melts more easily.
  • Sauté the onion and garlic: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Add the chicken, beans, broth, and seasonings: Stir in the shredded chicken, white beans, diced green chiles, chicken broth, cumin, chili powder, salt, and black pepper. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally.
  • Make the chili creamy: Reduce the heat to low. Add the softened cream cheese a little at a time, stirring until it melts into the broth. Simmer gently for another 3–5 minutes until the chili is hot and creamy. Avoid boiling vigorously.
  • Finish and serve: Stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasonings as needed. Ladle into bowls and serve with your favorite toppings, such as shredded cheese, avocado, tortilla strips, or sour cream.

Notes

 
  • Save time: Use rotisserie chicken or leftover cooked chicken.
  • For a creamier texture: Soften the cream cheese before adding it, then stir over low heat until smooth.
  • Adjust the thickness: Add extra chicken broth if the chili is too thick, or mash a few beans to thicken it.
  • Make it spicier: Add sliced jalapeños, cayenne pepper, or extra chili powder.
  • Refrigeration: Store leftovers in an airtight container for 3–4 days.
  • Freezing: Freeze in airtight containers for 2–3 months for best quality. Cream cheese may change texture slightly after thawing.
  • Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth if needed and heat leftovers to 165°F (74°C).
  • Serving idea: Top with fresh cilantro, shredded cheese, avocado, tortilla strips, and a squeeze of lime.
 

Nutrition Facts

 
  • Calories: 430 kcal
  • Total Fat: 16 g
  • Saturated Fat: 7 g
  • Cholesterol: 105 mg
  • Sodium: 850 mg
  • Total Carbohydrates: 35 g
  • Dietary Fiber: 8 g
  • Total Sugars: 4 g
  • Protein: 38 g
 
Note: These are estimated nutrition values per serving, based on the ingredients listed. Actual values may vary depending on the brands of chicken broth, white beans, cream cheese, and chicken used.