Easy White Chicken Chili is a hearty, flavorful, and incredibly satisfying meal that comes together in under an hour, making it a lifesaver for busy weeknights. This delightful dish offers all the comforting warmth of traditional chili with a lighter, brighter profile, perfect for any occasion.
Key Ingredients for Easy White Chicken Chili:
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chilies, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups cooked shredded chicken (rotisserie chicken works great!)
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream (optional, for extra richness)
- Salt and freshly ground black pepper to taste
- Optional Toppings: Shredded Monterey Jack cheese, sour cream, fresh cilantro, sliced jalapeños, tortilla chips
How to Make Easy White Chicken Chili:
This Easy White Chicken Chili is a dream for home cooks seeking a delicious and comforting meal without the fuss. It boasts a creamy, flavorful broth, tender chicken, and hearty beans, all coming together in about 35-40 minutes. Its simplicity means you can enjoy a gourmet-tasting chili any night of the week.
Step-by-Step Instructions:
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Toast Spices: Stir in the undrained diced green chilies, ground cumin, dried oregano, and cayenne pepper. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This step helps to bloom the spices and deepen their flavor.
Add Beans and Tomatoes: Add the rinsed and drained cannellini beans, Great Northern beans, and the undrained diced tomatoes to the pot. Stir everything together to combine.
Incorporate Chicken and Broth: Add the cooked shredded chicken and the low-sodium chicken broth to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.
Enrich and Season: If you desire a richer, creamier chili, stir in the heavy cream. Continue to simmer gently, uncovered, for another 5-10 minutes, or until the chili has thickened to your liking. Season generously with salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed.
Serve: Ladle the hot Easy White Chicken Chili into bowls. Serve immediately with your favorite toppings such as shredded Monterey Jack cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, or crunchy tortilla chips.
Why You’ll Love This Easy White Chicken Chili:
This Easy White Chicken Chili is a true weeknight warrior, offering a delightful change of pace from traditional tomato-based chilis. Its star feature is the incredibly creamy and savory broth infused with tender chicken and hearty white beans, creating a comforting yet bright flavor profile. Making this at home not only saves you money compared to ordering takeout, but it also allows you to control the ingredients and customize it to your family’s preferences. The subtle heat from the green chilies and the warmth of cumin and oregano create a complex flavor without being overwhelming, making it a superior choice for a cozy meal.
Unlike a time-consuming stew, this chili comes together in a flash, perfect for when hunger strikes and time is short. The addition of white beans gives it a lovely, lighter texture compared to its red bean cousins, making it feel both wholesome and satisfying. Give this incredibly simple yet profoundly flavorful Easy White Chicken Chili a try this week – you won’t be disappointed!
Storing and Reheating Tips:
Proper storage is key to enjoying your Easy White Chicken Chili leftovers. Once cooled, transfer the chili to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chili. Ensure it’s completely cooled before portioning it into freezer-safe containers or heavy-duty freezer bags. Frozen chili should be consumed within 2-3 months for the best quality.
To reheat, simply transfer the refrigerated chili to a saucepan and heat gently over medium-low heat, stirring occasionally, until heated through. For frozen chili, thaw it in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop or in the microwave until piping hot. You may need to add a splash more chicken broth or a bit of cream to replenish any lost moisture during reheating.
Final Thoughts:
This Easy White Chicken Chili is your new go-to for a simple, comforting, and incredibly delicious meal. It’s proof that fantastic flavor doesn’t have to be complicated, so gather your ingredients and give this wonderful recipe a try tonight!
Easy White Chicken Chili
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large yellow onion, chopped, 2 cloves garlic, minced
- Stir in the undrained diced green chilies, ground cumin, dried oregano, and cayenne pepper. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This step helps to bloom the spices and deepen their flavor.1 (4-ounce) can diced green chilies, undrained, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (or to taste)
- Add the rinsed and drained cannellini beans, Great Northern beans, and the undrained diced tomatoes to the pot. Stir everything together to combine.1 (15-ounce) can cannellini beans, rinsed and drained, 1 (15-ounce) can Great Northern beans, rinsed and drained, 1 (15-ounce) can diced tomatoes, undrained
- Add the cooked shredded chicken and the low-sodium chicken broth to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld.4 cups cooked shredded chicken (rotisserie chicken works great!), 4 cups low-sodium chicken broth
- If you desire a richer, creamier chili, stir in the heavy cream. Continue to simmer gently, uncovered, for another 5-10 minutes, or until the chili has thickened to your liking. Season generously with salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed.1/2 cup heavy cream (optional, for extra richness), Salt and freshly ground black pepper to taste
- Ladle the hot Easy White Chicken Chili into bowls. Serve immediately with your favorite toppings such as shredded Monterey Jack cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, or crunchy tortilla chips.Shredded Monterey Jack cheese, sour cream, fresh cilantro, sliced jalapeños, tortilla chips