🌶️ Cozy & Creamy White Chicken Chili
🔗 This post contains affiliate links. I may earn a small commission at no extra cost to you. Thank you for supporting my blog! 💛
If you’re craving something warm, hearty, and just a little spicy, this White Chicken Chili is going to hit the spot! Loaded with tender chicken, creamy white beans, and flavorful green chiles, it’s a comforting twist on traditional chili—and it comes together in just about 30 minutes! ⏱️
This recipe is one of my favorite go-to meals when I have leftover rotisserie chicken on hand. It’s perfect for busy weeknights, game days, or anytime you want something cozy without spending hours in the kitchen.
🛠️ Equipment You May Need
- 3-quart saucepan or Dutch oven – Perfect for simmering the chili evenly.
- Cutting board & sharp knife – For chopping onion, garlic, jalapeño, and cilantro.
- Can opener – To open the white beans and green chiles easily.
- Wooden spoon or silicone spatula – For stirring as you sauté and simmer.
- Measuring spoons & cups – To measure spices, broth, and cheese accurately.
- Ladle – For serving the chili into bowls without mess.
🧂 Ingredients You’ll Need to Make White Chicken Chili
-
1 large onion, chopped
-
2 cloves garlic, minced
-
1 tbsp olive oil
-
1 jalapeño pepper, minced (remove seeds for less heat)
-
1 (4 oz) can chopped green chiles, drained
-
1 tsp ground cumin
-
1/2 tsp dried oregano
-
1/4 tsp cayenne pepper (optional, adjust to taste)
-
1/4 tsp salt
-
1 cup chicken broth
-
1 (19 oz) can white beans, drained and rinsed
-
2 cups cooked cubed chicken (I use rotisserie chicken)
-
1/2 cup chopped fresh cilantro
-
1/2 cup shredded Monterey Jack cheese
🍲 Step-by-Step Instructions
1. Sauté the Aromatics
In a 3-quart saucepan over medium-high heat, warm the olive oil. Add chopped onion and garlic. Sauté until the onion is soft and translucent—about 5 minutes.
2. Add the Flavor
Stir in the minced jalapeño, drained green chiles, cumin, oregano, cayenne pepper, and salt. Let everything cook for about 1 minute to toast the spices and release their flavors. 🌶️
3. Build the Chili Base
Pour in the chicken broth, white beans, and cooked chicken. Stir everything together, bring to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes. It should thicken slightly as it cooks.
4. Finish with Freshness
Stir in the chopped cilantro just before serving to add a fresh, herbaceous note. 🌿
5. Serve and Enjoy
Ladle the chili into bowls and top with a sprinkle of shredded Monterey Jack cheese. Serve with warm cornbread or tortilla chips on the side if you like!
🍽️ Suggested Side Dishes
Pair your white chicken chili with:
-
Skillet cornbread or jalapeño cheddar muffins
-
Tortilla chips and a scoop of guacamole or salsa
-
Simple side salad with lime vinaigrette
👩🍳 Expert Tips
-
Make it creamier: Add a splash of half-and-half or a dollop of sour cream for an ultra-creamy finish.
-
Add veggies: Diced zucchini or corn kernels make a great addition.
-
Spice it up: Leave in the jalapeño seeds or add hot sauce to taste.
🧊 Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: This chili freezes beautifully! Freeze for up to 3 months and thaw in the fridge overnight before reheating on the stove.
❓ Frequently Asked Questions
Can I use dried beans instead of canned?
Yes! Cook your white beans in advance until tender, then use 1.5 to 2 cups in place of the canned version.
Is this chili spicy?
It has a mild kick from the jalapeño and cayenne, but you can easily adjust the heat to your liking.
What’s the best chicken to use?
Rotisserie chicken is a great time-saver, but any cooked and cubed chicken breast or thigh meat works well.
❤️ You May Also Like
📌 Final Thoughts
This White Chicken Chili is everything you love about comfort food—flavorful, filling, and full of simple ingredients. It’s the perfect recipe for those chilly evenings when you want something fast, easy, and satisfying. Let me know if you try it—I’d love to hear how it turns out!
📲 Follow Me for More Delicious Recipes!
🌎 Website: https://mrsmunson.com/
📸 Instagram: https://www.instagram.com/therealmrsmunson
📌 Pinterest: https://www.pinterest.com/mrskellymunson/
📘 Facebook: https://www.facebook.com/themunsons
🐦 Twitter/X: https://x.com/kelly_muns46473
📌 Find all my recipes here: https://mrsmunson.com/category/recipes/
🌶️ Cozy & Creamy White Chicken Chili
Equipment
- 3 Qt saucepan or Dutch oven Perfect for simmering the chili evenly.
- Cutting Board and Sharp Knife For chopping onion, garlic, jalapeno, and cilantro.
- Can Opener To open the white beans and green chiles easily.
- Wooden Spoon or Silicone Spatula For stirring as you sauté and simmer.
- Measuring Spoons and Cups To measure spices, broth, and cheese accurately.
- Ladle For serving the chili into bowls without mess.
Ingredients
- 1 large onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 jalapeño pepper minced (remove seeds for less heat)
- 1 4 oz can chopped green chiles, drained
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper optional, adjust to taste
- 1/4 tsp salt
- 1 cup chicken broth
- 1 19 oz can white beans, drained and rinsed
- 2 cups cooked cubed chicken I use rotisserie chicken
- 1/2 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack cheese
Instructions
- In a 3-quart saucepan over medium-high heat, warm the olive oil. Add chopped onion and garlic. Sauté until the onion is soft and translucent—about 5 minutes.
- Stir in the minced jalapeño, drained green chiles, cumin, oregano, cayenne pepper, and salt. Let everything cook for about 1 minute to toast the spices and release their flavors. 🌶️
- Pour in the chicken broth, white beans, and cooked chicken. Stir everything together, bring to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes. It should thicken slightly as it cooks.
- Stir in the chopped cilantro just before serving to add a fresh, herbaceous note. 🌿
- Ladle the chili into bowls and top with a sprinkle of shredded Monterey Jack cheese. Serve with warm cornbread or tortilla chips on the side if you like!