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Easy White Chicken Chili

Easy White Chicken Chili

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 40 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Chili, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • Shredded Monterey Jack cheese, sour cream, fresh cilantro, sliced jalapeños, tortilla chips Optional Toppings

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, chopped, 2 cloves garlic, minced
  2. 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)
  3. 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
  4. 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
  5. 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
  6. 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

Notes

This chili keeps well in the refrigerator for up to 3-4 days and can be frozen for 2-3 months.