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Best Easy Creamy White Chicken Chili Recipe

Best Easy Creamy White Chicken Chili Recipe

Best Easy Creamy White Chicken Chili Recipe is a comforting and flavorful one-pot meal perfect for busy weeknights. This recipe is designed for maximum flavor with minimal effort, making it a go-to for delicious, satisfying dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
simmering 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Chili, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 2 15-ounce cans cannellini beans rinsed and drained
  • 1 4-ounce can diced green chiles undrained
  • 4 cups cooked chicken shredded (rotisserie chicken is a great shortcut!)
  • 3 cups low-sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (or more, to taste)
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • salt and freshly ground black pepper to taste
  • 1 cup half-and-half or heavy cream
  • 1/2 cup shredded Monterey Jack cheese
Optional Toppings
  • shredded cheese
  • chopped cilantro
  • sliced jalapeños
  • sour cream
  • avocado

Equipment

  • Large pot or Dutch oven

Method
 

  1. 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, 2 cloves garlic
  2. Stir in the two cans of rinsed and drained cannellini beans and the undrained can of diced green chiles. This is where the creamy base of our white chicken chili begins to form!
    2 15-ounce cans cannellini beans, 1 4-ounce can diced green chiles
  3. Add the shredded cooked chicken to the pot. Pour in the low-sodium chicken broth. Stir in the cumin, dried oregano, chili powder, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.
    4 cups cooked chicken, 3 cups low-sodium chicken broth, 1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper
  4. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes, or longer if you have the time, allowing the flavors to meld beautifully. The longer it simmers, the richer the taste.
  5. Stir in the half-and-half or heavy cream and the shredded Monterey Jack cheese. Continue to cook, stirring occasionally, until the cheese is melted and the chili is heated through and creamy. Do not boil after adding the cream.
    1 cup half-and-half or heavy cream, 1/2 cup shredded Monterey Jack cheese
  6. Taste the chili and adjust seasonings as needed. You might want a touch more salt, pepper, or chili powder depending on your preference.
    salt and freshly ground black pepper, 1/2 teaspoon chili powder
  7. Ladle the creamy white chicken chili into bowls and top with your favorite garnishes such as shredded cheese, fresh cilantro, a dollop of sour cream, or sliced jalapeños for an extra kick.
    shredded cheese, chopped cilantro, sour cream, sliced jalapeños

Notes

This chili can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.