White Chicken Chili in Only 60 Minutes Recipe

Introduction

White chicken chili is a comforting and flavorful dish that offers a delightful twist on traditional chili. Made with tender chicken, white beans, green chilies, and a blend of spices, this chili is creamy, hearty, and perfect for any time of the year.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cooked chicken, shredded
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (4 ounces) chopped green chilies
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 4 ounces cream cheese, softened
• Salt and pepper to taste

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
2. Step 2: Add shredded chicken, white beans, green chilies, chicken broth, cumin, chili powder, and oregano. Stir well to combine.
3. Step 3: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20-25 minutes, stirring occasionally.
4. Step 4: Slowly add the softened cream cheese in small pieces, stirring continuously until fully melted and incorporated into the chili. Season with salt and pepper to taste.
5. Step 5: Continue to simmer for another 5 minutes to allow flavors to meld. Remove from heat and serve warm.

Tips & Variations

• Use rotisserie chicken for a quick and easy meal option.
• Add jalapeños or a dash of hot sauce to increase the spice level.
• Substitute white beans with cannellini, great northern, or navy beans for different textures.
• For a thicker chili, mash some of the beans before adding them to the pot.
• Try a dairy-free version by using coconut milk or a dairy-free cream cheese alternative.

Storage

Store the chili in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a freezer-safe container for up to 3 months—thaw in the refrigerator before reheating. To reheat, warm on the stovetop over medium heat, stirring occasionally, or use a microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How can I make it vegetarian?

Substitute the chicken with extra beans, tofu, or a meat substitute, and use vegetable broth instead of chicken broth.

Can I make this in a slow cooker?

Yes, cook on low for 4-6 hours or on high for 2-3 hours. Add the cream cheese during the last 30 minutes of cooking.

White Chicken Chili in Only 60 Minutes Recipe

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★★★★★

4.6 from 126 reviews

This white chicken chili is a creamy, comforting, and flavorful twist on traditional chili. Made with tender chicken, white beans, green chilies, and a blend of aromatic spices, this dish is hearty yet lighter than the classic beef chili. Perfect for cozy dinners or family meals, it comes together in about 60 minutes and offers versatility to suit your taste, including options for dairy-free or spicier versions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Beans

• 2 cups cooked shredded chicken (rotisserie chicken recommended)
• 2 cans (15 oz each) white beans, drained and rinsed (such as cannellini, great northern, or navy beans)

Chili Base

• 1 can (4 oz) diced green chilies
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Dairy

• 4 ounces cream cheese, softened to room temperature

Optional Garnishes

• Fresh cilantro
• Avocado slices
• Shredded cheese
• Sour cream

Instructions

1. Prepare Ingredients: Start by shredding your cooked chicken if not using pre-shredded. Dice the onion and mince the garlic to have everything ready.
2. Sauté Aromatics: In a large pot or Dutch oven over medium heat, sauté the diced onion and minced garlic until they become soft and fragrant, about 3-5 minutes.
3. Add Spices and Chilies: Stir in ground cumin, dried oregano, chili powder, and diced green chilies. Cook for another minute to toast the spices, enhancing their flavors.
4. Combine Beans and Broth: Add the drained white beans and chicken broth to the pot. Stir well to combine all ingredients.
5. Add Chicken and Simmer: Incorporate the shredded chicken into the chili. Bring the mixture to a gentle simmer and allow it to cook uncovered for about 20 minutes to let the flavors meld without breaking down the beans.
6. Incorporate Cream Cheese: Reduce the heat to low. Gradually add the softened cream cheese in small additions, stirring constantly to melt it slowly into the chili and achieve a creamy consistency without curdling.
7. Adjust Seasoning and Serve: Taste the chili and adjust salt, pepper, or spice level as desired. Serve hot, garnished with fresh cilantro, avocado slices, shredded cheese, or sour cream as preferred.

Notes

• Using rotisserie chicken saves time and adds great flavor.
• Add cream cheese slowly at room temperature to prevent curdling.
• Adjust spices and green chilies to control heat level.
• Simmer gently to allow flavors to meld without breaking down beans.
• For thicker chili, mash some beans before adding.
• Dairy-free option: substitute cream cheese with coconut milk or a dairy-free cream cheese alternative.
• For vegetarian version, replace chicken with extra beans or tofu and use vegetable broth.

Keywords: white chicken chili, chicken chili recipe, creamy chili, white bean chili, easy chili recipe, comforting chili, stovetop chili