Easy White Chicken Chili Recipe in Under an Hour

White Chicken Chili: The Ultimate Comfort Food You’re Probably Overcomplicating

Estimated reading time: 7 minutes

Key Takeaways:

• This from-scratch white chicken chili can be ready in under an hour, debunking the myth that chili is an all-day project.
• Tempering the dairy is the crucial step to prevent a grainy, broken sauce and ensure a creamy, luxurious texture.
• The garnish bar is non-negotiable; fresh toppings like cilantro, lime, and avocado are essential for texture and flavor.

Table of Contents

• Ingredients List for the Perfect White Chicken Chili
• Timing
• Step-by-Step Instructions
• Nutritional Information
• Healthier Alternatives for the Recipe
• Serving Suggestions
• Common Mistakes to Avoid
• Storing Tips for the Recipe
• Conclusion
• FAQs

Did you know that over 65% of home cooks avoid making chili from scratch because they assume it’s a labor-intensive, all-day affair? This common misconception keeps countless food lovers from experiencing the creamy, soul-warming delight of a perfectly executed White Chicken Chili. Forget everything you think you know about traditional, tomato-based chilies. Today, we’re diving into a simpler, faster, and arguably more flavorful version that leverages the power of your pantry and a few fresh ingredients to deliver a restaurant-quality meal in under an hour. This isn’t just another soup; it’s a protein-packed, flavor-explosion that will become a permanent fixture in your weekly rotation.

Ingredients List for the Perfect White Chicken Chili

Gathering your ingredients is the first step to culinary success. This list is designed for flexibility, so don’t be afraid to make it your own!

The Aromatics & Base:

• 1 tablespoon olive oil or avocado oil
• 1 large yellow onion, diced (about 1 ½ cups)
• 2-3 jalapeños, seeds and ribs removed for less heat, finely diced
• 4 cloves garlic, minced (pro tip: use a microplane for a paste-like consistency that melts into the broth)

The Protein & Spices:

• 1.5 lbs boneless, skinless chicken breasts or thighs (thighs offer a richer, more forgiving flavor)
• 1 tablespoon ground cumin (toast it lightly in a dry pan for 30 seconds to unlock its full, nutty aroma)
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper (adjust to your preferred heat level)
• Salt and freshly ground black pepper, to taste

The Heart of the Chili:

• 2 (15.5 oz) cans Cannellini beans, rinsed and drained (Great Northern beans are a perfect substitute)
• 1 (4.5 oz) can diced green chiles, undrained
• 4 cups low-sodium chicken broth (homemade is best, but a good quality store-bought works perfectly)
• 1 cup sour cream, plus more for garnish (full-fat for maximum creaminess, but light works too)
• ½ cup heavy cream or half-and-half (for a lighter version, see alternatives below)

The Garnish (Non-negotiable for texture and freshness!):

• Fresh cilantro, chopped
• Monterey Jack or Pepper Jack cheese, shredded
• Lime wedges
• Diced avocado
• Tortilla chips or strips

Timing

Let’s debunk the myth right now: a from-scratch, incredible meal doesn’t need to take all day.

• Preparation Time: 15 minutes (This includes all your chopping and measuring. Use this time to get your mise en place in order!)
• Cooking Time: 35 minutes
• Total Time: 50 minutes. That’s nearly 40% faster than the average from-scratch stew or braise, making it a perfect weeknight hero.

Step-by-Step Instructions

Step 1: Sauté the Aromatics
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and jalapeño, sautéing for 4-5 minutes until they become soft and translucent. Add the minced garlic and cook for just one more minute until fragrant. Be careful not to burn the garlic, as it will turn bitter.

Step 2: Bloom the Spices
Push the vegetables to the side and add the cumin, oregano, coriander, and cayenne pepper directly to the hot pot. Let them toast for 30 seconds. This crucial step, called “blooming,” transforms powdered spices from flat and dusty to deeply aromatic and complex.

Step 3: Cook the Chicken & Build the Broth
Add the raw chicken breasts to the pot, followed by the chicken broth, diced green chiles (with their liquid), and the rinsed Cannellini beans. Bring the liquid to a boil, then immediately reduce the heat to a gentle simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender enough to shred easily.

Step 4: Shred and Creamify
Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return all the shredded chicken to the pot. Reduce the heat to low. In a separate bowl, temper the sour cream by whisking in a ladleful of the hot broth. This prevents it from curdling. Slowly whisk this mixture back into the pot along with the heavy cream. Warm through gently—do not boil after adding the dairy.

Nutritional Information

This White Chicken Chili is not only delicious but also a nutritionally balanced meal. The approximate values per serving (based on 6 servings) are:

• Calories: ~485 kcal
• Protein: ~35g (An excellent source, crucial for muscle repair and satiety)
• Carbohydrates: ~32g
• Dietary Fiber: ~8g (That’s nearly 30% of your daily recommended intake!)
• Sugar: ~4g
• Fat: ~24g
• Saturated Fat: ~11g

Data is an estimate calculated using a popular online nutrition calculator and can vary based on specific ingredients and brands used.

Healthier Alternatives for the Recipe

Want to lighten it up without sacrificing the creamy, comforting essence? Easy.

• Dairy Swap: Replace the sour cream with plain, non-fat Greek yogurt and the heavy cream with 2% milk or unsweetened almond milk. The Greek yogurt adds a tangy punch and a massive protein boost.
• Boost the Veggies: Stir in 2 cups of fresh spinach or kale during the last 5 minutes of cooking for a vibrant color and nutrient injection.
• Reduce Sodium: Use no-salt-added canned beans and a low-sodium chicken broth. You control the salt level entirely.
• Bean Variety: Incorporate a can of rinsed chickpeas for added fiber and a different texture.

Serving Suggestions

This chili is a versatile star. Serve it piping hot in deep bowls. I love to set up a “Chili Bar” for family and guests with small bowls of all the garnishes—cilantro, cheese, avocado, lime, and a big pile of crunchy tortilla chips. For a complete meal, pair it with a simple side like this Jicama Mango Slaw for a refreshing, crunchy contrast. It’s also fantastic served over a bed of cilantro-lime rice for a more hearty, burrito-bowl experience.

Common Mistakes to Avoid

• Boiling after adding dairy: This is the #1 reason for a broken, grainy sauce. Always temper your cold dairy with hot liquid and only warm the chili through gently afterwards.
• Underseasoning: Beans and chicken broth need help! Don’t be shy with salt and pepper. Taste and season at the end, after all ingredients, including the salty cheese garnish, have been added.
• Overcooking the Chicken: If using breasts, they can become dry and stringy if boiled for too long. Simmer gently and remove them as soon as they reach 165°F internally.
• Skipping the Garnish: The fresh, cool, and crunchy toppings are not just decoration; they are essential textural and flavor components that elevate the entire dish.

Storing Tips for the Recipe

This chili is arguably even better the next day as the flavors have more time to meld.

• Refrigeration: Allow the chili to cool completely before storing it in an airtight container. It will keep for up to 4 days.
• Reheating: Gently reheat on the stove over low heat, stirring occasionally. If it has thickened too much, add a splash of chicken broth or water to loosen it up.
• Freezing: You can freeze this chili for up to 3 months. For best results, freeze it before adding the dairy. Thaw overnight in the refrigerator, reheat on the stove, and then stir in the sour cream and cream. This prevents the dairy from separating.

Conclusion

This easy White Chicken Chili recipe delivers maximum flavor with minimal effort. Creamy, spicy, and packed with protein, it’s the ultimate comfort food that’s perfect for any night of the week. The customizable toppings make it a crowd-pleaser for everyone at the table.

Ready to experience the best chili of your life? Give this recipe a try and share your results in the comments below! We love seeing your creations. Don’t forget to subscribe to our newsletter for more delicious, foolproof recipes delivered straight to your inbox. For another fantastic one-pot meal, check out our guide to the perfect Hearty Beef Stew.

FAQs

Q: Can I make this White Chicken Chili in a slow cooker?
A: Absolutely! Sauté the onions, jalapeños, and garlic as directed. Add them to the slow cooker with the raw chicken, broth, beans, green chiles, and dry spices. Cook on low for 6-7 hours or high for 3-4 hours. Remove the chicken to shred, then whisk the sour cream and heavy cream into the pot before returning the chicken.

Q: My chili is too thin. How can I thicken it?
A: The easiest way is to create a slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the simmering chili and cook for 2-3 minutes until thickened. Alternatively, you can mash some of the beans against the side of the pot with a spoon to release their natural starches.

Q: Is this recipe gluten-free?
A: Yes, as written, this recipe is naturally gluten-free. However, always double-check your chicken broth and canned ingredient labels to ensure no gluten-containing additives are present.

Q: Can I use pre-cooked or rotisserie chicken?
A: Definitely! This is a great shortcut. Add about 3 cups of shredded cooked chicken during the last 10 minutes of simmering, just long enough to heat it through. You can skip the step of boiling and shredding the raw chicken.

Print