Easy White Chicken Chili on a chilly night? Yes, please. There’s something about coming home from work, shoes kicked off, and realizing you still have to get dinner going… Ugh. The last thing I want is some fussy recipe with a mile-long list. I mean, who has time? That’s why I fell in love with this white chicken chili recipe. It’s super cozy, belly-warming, and—here’s the kicker—dead easy. It’s basically my secret weapon for lazy evenings or surprise guests who “just stopped by” (you know who you are). 
Why you’ll love this white bean chicken chili recipe
You might be asking, “Why this one? There are forty billion chili recipes online!” Well, let me be blunt—the flavor is rich, but the ingredients are basic. You don’t need fancy pans or stuff you’ve never heard of. Just white beans, tender shredded chicken, green chiles, and a dreamy broth. This chili honestly tastes like a five-star restaurant treat, but it comes together in less than 40 minutes (or, let’s be real, in a slow cooker with even less effort). Even my picky kid asks for seconds. If you’re craving something lighter than your usual beef chili, this one always hits the spot—without leaving you in a food coma.
I used to think regular chili was my jam, but after trying this version, I can’t go back. So good, so simple, and my friends ask for the recipe every single time we have a potluck!
How to Make this White Chicken Chili recipe
Here’s the play-by-play. Annoyingly simple, honestly. Start by sautéing onions and garlic in a pot with a splash of oil. Once they smell awesome, toss in shredded rotisserie chicken (or leftover chicken—don’t overthink it), white beans, a can of chopped green chilies, some chicken broth, and a good sprinkle of cumin, salt, and pepper. Bring it to a gentle simmer. That’s it. I mean, you hardly break a sweat. I sometimes add a handful of frozen corn if I’m feeling wild. Just simmer it for about 20-25 minutes so everything gets cozy together, and you’ve basically nailed it.
If you want a step-by-step guide, by the way, and some killer chicken-cooking advice, check out this easy grilled chicken breast recipe that’s juicy and delicious. You could use that chicken for your chili, no problem. 
Possible Variations
You know what’s great about this recipe? It’s a chameleon. Don’t have cannellini white beans? Use great northern or navy beans, nobody will sue you. Swapping rotisserie for leftover roast turkey after Thanksgiving? I’ve done that. Vegetarian friends in the mix? No prob—ditch the poultry, sub in veggie broth and throw in extra beans or a plant-based protein. Oh, and if you like some heat, add more green chilies or a pinch of cayenne pepper. Some folks toss in corn, diced jalapeños, or even a squeeze of lime at the end. This dish is shamelessly easy to tweak.
How do You Make the Best White Chicken Chili?
Okay, so you want this to taste as good as my Nana’s, right? Here’s my top advice—don’t skip the onions and garlic at the start. Sautéing them brings the flavor up a notch, almost like magic. Use good chicken broth. Not watery stuff. I’m a big believer in seasoning to taste at the end—sometimes a pinch of extra salt or even a splash of lime juice is that missing zing. If you find it needs thickening, smash some of the beans against the side of the pot with your spoon and stir them in. Trust me, it works wonders. Also, let everything simmer so all those flavors can mingle, almost like they’re at a little flavor party.
If you’re craving more hearty but healthy chili ideas, take a peek at this flavorful heart healthy chili recipe—it’s another family favorite we have on rotation.
The Trick For A Creamy White Bean Chicken Chili
This is my secret move: take about a cup of the chili once it’s mostly cooked, and blitz it in the blender. Then stir it back in. Instantly, the whole pot turns creamy, almost velvety. If you want a total comfort vibe, add a little cream cheese or a splash of heavy cream at the end and stir it in till it melts. You won’t believe how gourmet you suddenly feel. Kinda like you’re on a cooking show, but still in sweatpants.
If you like to keep things extra cheesy, I actually have another go-to: this deliciously cheesy bacon ranch chicken bake. It’s a heavy hitter when you need something over-the-top easy and satisfying, right up there with this chili.
Serving Suggestions:
- Top with shredded cheese, sour cream, and chopped cilantro. Extra crunch? Crushed tortilla chips.
- If you want more protein, sprinkle on some cooked crumbled bacon.
- I love serving with a side of cornbread, although saltines work for lazy nights.
- For next-level flavor, a squeeze of fresh lime straight over the bowl. Game changer, I promise.
Common Questions
Can I make this white chicken chili in a slow cooker?
Totally. Throw everything in and let it cook on low 4-5 hours. Shred the chicken before serving.
Is white chicken chili very spicy?
Not as written, but you can adjust the heat with extra green chilies or a touch of jalapeño.
Can I freeze leftovers?
Absolutely. It reheats beautifully. Just let it cool, stick it in airtight containers, and freeze up to three months.
Which beans work best?
I use cannellini or great northern beans, but black beans if that’s all you’ve got.
How do I make this dairy-free?
Skip the cream cheese or cream additions—use coconut milk for creaminess if you want, or just blend a few extra beans into the broth.
Okay, that’s my pitch for easy white chicken chili. If you want to watch the step-by-step in action, I found this great White Chicken Chili Recipe (Video) – The Recipe Rebel that really breaks it down. Want more easy dinner ideas? This one pan skillet chicken with olives feta easy delicious is another weeknight winner around here. Cozy meals don’t have to be complicated, y’all. Happy eating! 
White Bean Chicken Chili
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and minced garlic, and sauté until fragrant.
- Stir in shredded chicken, beans, green chiles, chicken broth, cumin, salt, and pepper.
- Bring the mixture to a gentle simmer.
- Simmer for 20-25 minutes, stirring occasionally.
- For a creamier texture, blend a cup of the chili and stir it back into the pot.
Notes
White Bean Chicken Chili
Ingredients
Method
- Sauté onions and garlic in olive oil in a large pot until fragrant.
- Add shredded chicken, white beans, green chilies, chicken broth, cumin, salt, and pepper.
- Bring the mixture to a gentle simmer.
- Let it simmer for about 20-25 minutes so all flavors meld together.
- For a creamier texture, blend a cup of the chili and stir it back into the pot.
- Add cream cheese or heavy cream if desired.
