White Chili Recipe: Creamy Chicken and Bean Comfort in 45 Minutes

Easy White Chili: A Creamy, Flavor-Packed Dinner

White chili brings a light yet hearty twist to your weeknight dinner, blending tender chicken, creamy white beans, and a hint of green chili for warmth. Perfect for cozy evenings or entertaining friends, this recipe serves up a zesty, comforting bowl that’s sure to become a staple.

Why You’ll Love This White Chili Recipe

• Speedy Prep: Ready in under 45 minutes—ideal for busy weeknights.
• Protein-Packed: Loaded with chicken and beans for 41 g of protein per serving.
• Customizable Heat: Adjust the spice level with extra jalapeños or cayenne.
• Family-Friendly: A milder alternative to classic red chili that kids and adults adore.

Ingredients for White Chicken Chili

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• 4 cups shredded cooked chicken (rotisserie or poached)
• 2 (15-oz) cans white beans, drained and rinsed
• 2 (4-oz) cans chopped green chilies
• 4 cups low-sodium chicken broth
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Optional toppings: chopped cilantro, sour cream, shredded Monterey Jack cheese, lime wedges

Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and garlic; cook, stirring occasionally, until the onion is soft and translucent, about 8–10 minutes.
3. Stir in the cumin, oregano, and cayenne pepper; cook for 1–2 more minutes until aromatic.
4. Pour in the chicken broth, then add the shredded chicken, white beans, and green chilies. Bring to a gentle simmer.
5. Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, to let flavors meld.
6. Season with salt, pepper, and lime juice. Adjust spiciness by adding more cayenne if desired.
7. Ladle into bowls and garnish with cilantro, cheese, sour cream, and extra lime wedges.

Chef’s Tips & Variations

• Slow Cooker Option: After sautéing onions and spices, transfer to a slow cooker and cook on low for 4 hours.
• Veggie Boost: Stir in chopped bell peppers or corn for added color and texture.
• Low-Carb Swap: Replace beans with cauliflower florets for a lighter bowl.
• Make-Ahead: This chili tastes even better the next day—store in the fridge for up to 3 days or freeze portions.

Nutrition Facts (per serving)

• Calories: 521 kcal
• Carbohydrates: 59 g
• Protein: 41 g
• Fat: 14 g (Saturated Fat: 5 g)
• Fiber: 14 g
• Sodium: 935 mg

Enjoy the comforting flavors of this white chili with a side of cornbread!