Discover the ultimate weeknight comfort food with this incredibly simple and quick white chicken chili recipe easy. This hearty dish is rich, creamy, and perfectly spiced, making it an instant family favorite. Using readily available pantry ingredients, you can create a truly magical meal without much effort. Get ready to enjoy a satisfying, delicious dinner in record time. This proven recipe delivers maximum flavor with minimal fuss.
Why You’ll Love This Easy White Chicken Chili
You will adore this white chicken chili recipe easy for its undeniable convenience and comforting appeal. It’s designed to make your cooking experience enjoyable and stress-free.
- Effortless Preparation: Get dinner on the table in just 35 minutes, perfect for busy evenings.
- Deeply Flavorful: Enjoy a hearty, satisfying meal packed with incredible taste in every spoonful.
- Single Pot Wonder: This recipe cooks entirely in one pot, drastically simplifying your cleanup process.
- Healthy & Wholesome: Packed with lean protein and vegetables, it’s a nutritious option for the whole family.
- Versatile & Freezable: Ideal for meal prep, this chili freezes beautifully for future quick dinners.
- Crowd-Pleasing Comfort: A top-rated dish that consistently satisfies everyone, young and old.
We hope you thoroughly enjoy this simple, flavorful, and incredibly comforting white chicken chili recipe easy. It’s the perfect blend of creamy texture and savory spice, making it a hearty and satisfying meal for any day of the week. This recipe is wonderfully adaptable, allowing you to tailor it to any taste preference or dietary need. When you need a quick, easy dinner solution that everyone will love, this white chicken chili is your go-to. Share your delicious creation with your family and friends, and enjoy!
Easy Creamy White Chicken Chili
Ingredients
Equipment
Method
- Add chicken breasts and chicken broth to a large Dutch oven or soup pot. Bring to a simmer over medium-high heat, then cover and cook for 15 minutes until the chicken is fully cooked (165°F).
- Remove the chicken, shred it using two forks, and return it to the pot with the broth.
- Add beans, corn, green chiles, hot sauce, chili powder, onion powder, and salt. Stir to combine.
- Add the cubed cream cheese and stir gently until melted and creamy. Simmer for 10 minutes over medium-low heat, stirring occasionally.
- If desired, mix cornstarch with water to create a slurry and stir it into the chili. Simmer for 1–2 more minutes until thickened.
- Serve hot with toppings like tortilla chips, cheese, avocado, or lime wedges.
Notes
Ingredients
Gather these simple ingredients to create your delicious white chicken chili recipe easy:
- 4 boneless, skinless chicken breasts (about 2 lb)
- 2 cups low-sodium chicken broth
- 1 can white kidney beans, drained and rinsed (19oz or 591ml)
- 1 can sweet corn, drained (12oz or 341ml)
- 1 can mild green chiles (4oz or 113ml)
- 1 teaspoon green hot sauce (like Tabasco)
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 4 ounces cream cheese, room temperature (125g)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for thickening)
- Optional toppings: tortilla chips, avocado, lime wedges, salsa, shredded cheese, sliced jalapeños
Notes & Substitutions
You can easily adapt this simple white chicken chili to your preferences. Feel free to experiment with these suggestions.
- Swap boneless, skinless chicken thighs for breasts if you prefer their richer flavor and texture.
- For an even quicker meal, use 2 cups of pre-cooked shredded chicken and skip the initial simmering step.
- Adjust the amount of salt if using regular chicken broth, as it contains more sodium.
- To make this creamy white chili dairy-free, simply omit the cream cheese and instead, puree half of the drained white beans with a little broth for natural creaminess.
- Increase the spice level by adding a pinch of cayenne pepper, an extra dash of hot sauce, or fresh diced jalapeños.
- Boost the vegetable content by sautéing diced onions, bell peppers, or carrots before adding the broth.
Equipment
You won’t need many specialized tools for this easy chicken chili. A few kitchen staples will do!
- A 3- to 4-quart Dutch oven or a sturdy soup pot is essential for cooking everything in one vessel.
- You’ll need a reliable cutting board for preparing your chicken.
- Two forks will make shredding the cooked chicken quick and simple.
- Standard measuring cups and spoons ensure accurate ingredient portions.
- A meat thermometer is optional but highly recommended for confirming chicken doneness.
Instructions (Stovetop)
Follow these clear, step-by-step instructions to create your comforting white chicken chili recipe easy. You’ll have a delicious meal ready in no time.
To a 3- to 4-quart Dutch oven or a large soup pot, add the boneless, skinless chicken breasts and the low-sodium chicken broth. Bring the liquid to a gentle simmer over medium-high heat on your stovetop. Once simmering, reduce the heat to medium-low, cover the pot tightly with a lid, and allow the chicken to cook for 15 minutes. This ensures the chicken is tender and fully cooked.
The USDA recommends cooking chicken to an internal temperature of 165°F (74°C) to ensure it is safe to consume.
Always check the internal temperature of the thickest part of the chicken with a meat thermometer; it should reach 165°F (74°C).
Carefully remove the cooked chicken breasts from the pot and transfer them to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Aim for uniform shreds so they distribute evenly throughout the chili. Return all of the shredded chicken back into the pot with the hot chicken broth.
Next, add the remaining ingredients: the drained and rinsed white kidney beans, the drained sweet corn, the canned mild green chiles, your preferred green hot sauce, chili powder, onion powder, and the salt. Stir all these ingredients together thoroughly, ensuring everything is well combined and distributed in the broth. This creates the foundational flavor of your simple chicken chili.
Cut the room temperature cream cheese into several small cubes. This helps it melt more quickly and smoothly. Add the cream cheese cubes directly into the pot with the chili mixture. Stir gently until the cream cheese begins to soften and mix into the liquid. Cover the pot again and continue to simmer over medium-low heat for another 10 minutes, stirring occasionally. This simmering time allows the cream cheese to fully melt and blend, creating that wonderfully creamy texture unique to a great easy white chicken chili.
If you desire a thicker consistency for your chili, prepare a cornstarch slurry. In a small separate bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water, stirring until no lumps remain. Pour this slurry gradually into the simmering chili, stirring continuously as you add it. Continue to simmer for an additional 1-2 minutes, allowing the chili to thicken to your desired consistency. The cornstarch will activate quickly.
Serve your hot, creamy white chicken chili immediately. Garnish generously with any of your favorite optional toppings such as extra hot sauce, crunchy tortilla chips, fresh avocado slices, tangy lime wedges, a dollop of salsa, shredded cheese, or spicy jalapeños. Enjoy this hearty and comforting meal!
Pro Tips for the Best Easy White Chicken Chili
Elevate your simple chicken chili with these expert tips, ensuring a perfect batch every time. These small adjustments make a big difference.
- Room Temperature Cream Cheese: Always use room temperature cream cheese. It melts much more smoothly and incorporates into the chili without clumping.
- Don’t Overcook Chicken: Cook the chicken just until it reaches 165°F. Overcooked chicken can become tough and dry, so remove it promptly.
- Adjust Seasonings: Taste your chili before serving and generously adjust the seasonings. Add more salt, chili powder, or hot sauce as desired.
- Fine Shredding: Shred the chicken finely for the creamiest texture. Smaller pieces blend better into the chili, enhancing each spoonful.
- Stir Occasionally: Stir the chili periodically, especially after adding cream cheese, to prevent sticking to the bottom of the pot.
- Control Consistency: Adjust the liquid by adding a splash more broth or water if you prefer a thinner chili, or use the cornstarch slurry for a thicker result.
Serving, Storage, & Variations
This versatile creamy white chicken chili is perfect for many occasions. It’s also simple to store and reheat.
How to Serve
- Toppings Bar: Create a fun toppings bar with shredded cheese, sour cream, cilantro, avocado, and tortilla chips for guests to customize their bowls.
- With Bread: Pair this hearty chili with warm, fluffy cornbread or a crusty loaf of bread for dipping.
- Side Salad: Balance the richness with a light, fresh green salad tossed in a vinaigrette dressing.
Storage Instructions
- Cool Completely: Always allow the chili to cool completely to room temperature before storing to prevent condensation and maintain freshness.
- Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freeze: For longer storage, freeze individual portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Tips
- Stovetop Method: Gently reheat chili on the stovetop over medium-low heat, stirring occasionally until warmed through.
- Microwave Option: Microwave individual servings in intervals, stirring every minute, until hot.
- Add Liquid: If the chili has thickened too much during storage, add a splash of chicken broth or a little cream to restore its desired consistency.
Flavor Variations
- Smoky Depth: Stir in 1/2 teaspoon of smoked paprika along with the other spices for an extra layer of smoky flavor in your chicken chili.
- Citrus Brightness: Finish the chili with a squeeze of fresh lime juice just before serving; it brightens all the flavors.
- Bean Variety: Experiment with different white beans such as cannellini or great northern beans for slight textural variations.
- Extra Veggies: Sauté finely diced bell peppers, celery, or carrots with a little olive oil before adding the broth to boost nutrition and flavor.
Nutrition Information
This creamy white chicken chili offers a wholesome and balanced meal.
| Nutrient | Amount Per Serving (approx.) |
|---|---|
| Calories | 420 kcal |
| Total Fat | 16g |
| Saturated Fat | 8g |
| Cholesterol | 110mg |
| Sodium | 850mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 7g |
| Total Sugars | 4g |
| Protein | 40g |
Disclaimer: Nutritional values are approximate and may vary based on specific ingredients and preparation methods. This easy chicken chili is high in protein and a good source of fiber, making it a satisfying and energy-boosting option.
Frequently Asked Questions (FAQ)
Can I make this in a Slow Cooker?
Yes, you can easily adapt this white chicken chili recipe for a slow cooker. Cook the chicken and broth on low for 4-6 hours, then remove and shred the chicken before returning it to the pot with the remaining ingredients to heat through.
Can I make this in an Instant Pot?
Absolutely! To make this easy white chicken chili in an Instant Pot, follow the specific pressure cooking instructions for chicken, usually 10-12 minutes, then release pressure and proceed with the remaining steps.
Can I use canned chicken?
Yes, for an even quicker version, use two cans of drained, shredded chicken. Add the canned chicken to the pot at step 3, along with the beans and corn, then simply heat through until warmed.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully in this recipe. They offer a slightly richer flavor and stay incredibly moist during cooking.
How do I make this chili dairy-free?
To make this white chicken chili recipe easy dairy-free, simply omit the cream cheese. For creaminess, puree about half of the cooked white beans with a little broth before adding them back to the pot.
Conclusion
