Easy White Chili Chicken Recipe
This white chicken chili is a quick, easy, and delicious recipe perfect for busy weeknights. With a 30-minute cook time, it’s creamy, hearty, and packed with flavors that taste like it’s been simmering all day.
Ingredients
- 4 cups chicken broth low-sodium
- 2-3 cups shredded boneless skinless chicken breasts or rotisserie chicken
- 2 cans 15 oz each cannellini beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 1 can diced green chiles 4 oz
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp chili powder
- Salt and pepper to taste
- 4 oz cream cheese cubed
- ½ cup heavy cream optional for extra richness
- Optional: cornstarch for thickening
Instructions
- Rinse the beans under cold water to remove excess sodium and starch.
- Shred the chicken if using raw chicken breasts, or use pre-shredded rotisserie chicken.
- Heat olive oil in a large pot, sauté the diced onion and garlic until softened.
- Add chicken broth, bring to a boil, then simmer for 15 minutes if using raw chicken.
- Shred the cooked chicken and return it to the pot. Add beans, corn, and green chiles.
- Stir in spices and let the chili simmer for 10 minutes.
- Add cream cheese and stir until melted and creamy. For extra richness, add heavy cream.
- Adjust seasoning to taste. Serve with your favorite toppings.
Notes
- This recipe is freezer-friendly. You can freeze the chili for up to 4-6 months. Thaw overnight and reheat gently.
- For a spicier version, add jalapeño seeds or cayenne pepper.
- If you prefer a thicker chili, use a cornstarch slurry or blend some of the beans with broth.