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Easy White Chicken Chili
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White Chicken Chili

This creamy White Chicken Chili is a quick and flavorful meal that can be made on the stovetop, in a slow cooker, or in an Instant Pot. It’s packed with tender chicken, white beans, green chilies, and warm spices, creating a comforting dish with a slight kick. Using leftover or rotisserie chicken makes it even easier for a busy weeknight dinner!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: creamy chicken chili, easy chili recipe, easy weeknight dinner, healthy chili,, one-pot meal, rotisserie chicken recipe, white chicken chili
Servings: 6 cups
Calories: 299kcal

Ingredients

For the Chili:

  • 1 tablespoon olive oil
  • 1 small yellow onion chopped (about ½ cup)
  • 2 garlic cloves finely minced (or 1 ½ teaspoons garlic powder)
  • 2 ½ cups low-sodium chicken broth
  • 2 4 oz cans diced green chilies
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ small lime juiced
  • Salt and freshly ground black pepper to taste
  • 2 15 oz cans great northern beans, drained and rinsed
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn frozen or fresh
  • 2 heaping cups cooked chicken shredded (rotisserie or leftover)

Topping Suggestions:

  • Fresh cilantro
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado

Instructions

  • Sauté the Aromatics: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the garlic and cook for 30 seconds until fragrant.
  • Build the Flavor: Stir in the chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper.
  • Prepare the Beans: Drain and rinse the beans. For a creamier texture, blend a large ladleful of beans with a splash of broth in a food processor until smooth (optional).
  • Simmer the Chili: Add the pureed beans, whole beans, and corn to the pot. Bring to a simmer and cook, uncovered, for 15 to 30 minutes.
  • Finish the Chili: Remove from heat and stir in the sour cream (or Greek yogurt) and shredded chicken.
  • Serve: Ladle into bowls and garnish with cilantro, shredded cheese, avocado, and tortilla chips if desired. Enjoy!

Notes

Blending some of the beans helps create a thicker, creamier texture.
This chili can be made ahead and reheats well for leftovers.
Yield: About 6 cups (serving size: ~1 ¼ cups).