White Chicken Chili Recipe – Creamy, Hearty & Ready in Under an Hour

Most people think chili has to be heavy, beefy, and loaded with red beans—a dish that leaves you in a food coma. But what if I told you there’s a lighter, creamier version that’s just as satisfying? Enter White Chicken Chili: the underrated hero of comfort food.

This recipe is packed with protein, creamy without being too heavy, and ready in under an hour. Unlike traditional beef chili, it’s lighter and more refreshing, but still cozy enough to win over any crowd. If you loved our Marry Me Chicken Pasta or Creamy Tuscan Chicken Pasta, this dish will be your next weeknight favorite.

Why You’ll Love This White Chicken Chili

• Quick & Easy: Dinner ready in less than 60 minutes.
• Customizable: Make it spicy, mild, or somewhere in between.
• Nutritious: Packed with lean chicken, beans, and flavorful spices.
• One Pot Wonder: Minimal dishes, maximum flavor.
• Crowd Pleaser: Great for family dinners, game day, or potlucks.

Flavor Profile

The magic of this recipe is all about layering flavors:

• Onions and garlic sautéed until golden and fragrant.
• Warm spices like cumin, oregano, and cayenne that wake up your taste buds.
• Tangy green chiles for brightness.
• Creamy beans and a touch of broth to tie everything together.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 (4 oz) cans diced green chiles
• 2 (15 oz) cans great northern beans, drained and rinsed
• 4 cups chicken broth (low-sodium preferred)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to spice level)
• 1 cup shredded Monterey Jack cheese
• ½ cup heavy cream or half-and-half
• 2 tbsp olive oil
• Salt & black pepper, to taste
• Fresh cilantro, lime wedges, sour cream (for garnish)

Step-by-Step Instructions

1. Cook the chicken: Heat olive oil in a large pot. Season chicken with salt and pepper. Cook 5–7 minutes per side until fully cooked.
2. Shred it: Remove chicken and shred with two forks.
3. Sauté aromatics: In the same pot, add onion and cook until softened. Add garlic for 1 more minute.
4. Spice it up: Stir in green chiles, cumin, oregano, cayenne. Cook 1–2 minutes.
5. Simmer: Add shredded chicken, beans, and chicken broth. Simmer 20–25 minutes.
6. Make it creamy: Stir in cream and cheese until melted. Adjust seasoning.
7. Serve: Top with cilantro, lime, and sour cream.

Storage & Meal Prep

• Fridge: Up to 4 days in an airtight container.
• Freezer: Up to 3 months. Thaw before reheating.
• Reheat: Gently on stovetop, add broth if needed.

Health Benefits

This chili is not only delicious but also nutritious:

• High protein for muscle repair.
• Fiber-rich beans for digestion.
• Low-sodium option for heart health.
• One-pot cooking = easy cleanup.

If you love healthy comfort food, don’t miss our Easy Sugar-Free Desserts.

Variations & Alternatives

• Vegetarian: Skip chicken, add corn or extra beans.
• Dairy-Free: Use coconut milk and vegan cheese.
• Spicy: Add jalapeños or hot sauce.
• Time-Saver: Use rotisserie chicken.

Common Mistakes to Avoid

• Overcooking chicken → dry texture.
• Adding cream too early → curdles.
• Not rinsing beans → salty & starchy.
• Skipping garnishes → loses brightness.

FAQs

Final Thoughts

White Chicken Chili is comfort food reimagined. It’s creamy, hearty, yet light enough for any occasion. Perfect for family dinners or meal prep!

Pair it with our Homemade Muffins or Baked Apple Fritters for the ultimate cozy meal.

White Chicken Chili Recipe – Creamy, Hearty & Ready in Under an Hour

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• Author: Sarah
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Most people think chili has to be heavy, beefy, and coma-inducing. White Chicken Chili flips the script: lighter, creamier, and ready in under an hour. Packed with lean chicken, beans, green chiles, and spices, it’s cozy enough to satisfy yet refreshing enough to keep you energized.

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Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 (4 oz) cans diced green chiles
• 2 (15 oz) cans great northern beans, drained and rinsed
• 4 cups chicken broth (low sodium)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to taste)
• 1 cup shredded Monterey Jack cheese
• ½ cup heavy cream or half-and-half
• 2 tbsp olive oil
• Salt & black pepper, to taste
• Fresh cilantro, lime wedges, sour cream (for garnish)

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Instructions

1. Cook chicken: Heat olive oil in a large pot. Season chicken with salt and pepper. Cook 5–7 minutes per side until done.
2. Shred chicken: Remove, shred with two forks, and set aside.
3. Sauté aromatics: In same pot, cook onion until soft. Add garlic for 1 minute.
4. Add spices: Stir in green chiles, cumin, oregano, cayenne. Cook 1–2 minutes.
5. Simmer: Return shredded chicken to pot. Add beans and chicken broth. Simmer 20–25 minutes.
6. Make it creamy: Stir in cream and cheese until melted. Adjust seasoning.
7. Serve: Garnish with cilantro, lime wedges, and sour cream.

Notes

Storage: Refrigerate up to 4 days. Freeze up to 3 months (thaw before reheating). Reheat gently on stovetop; add broth if needed. Tips: Avoid overcooking chicken (it’ll dry), don’t add cream too early (curdles), always rinse beans, and don’t skip fresh garnishes. Variations: Vegetarian (extra beans/corn), dairy-free (coconut milk + vegan cheese), spicy (add jalapeños), or time-saving (rotisserie chicken). Slow cooker: Sauté onion/garlic, then cook all (except dairy) 6–7 hrs low; add cream/cheese last 30 mins.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: One-Pot
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 390
• Sugar: 5g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 32g
• Cholesterol: 95mg

Keywords: white chicken chili, creamy chili, healthy dinner, one pot meal, easy chili recipe