This easy white chicken chili is your secret weapon for fast, flavorful dinners. It’s creamy, cozy, and made entirely with shortcut ingredients. Minimal chopping, no long simmer—just stir, heat, and eat.
Why We Love This Easy Chili
We created this recipe on a rushed Wednesday evening, and it instantly earned a permanent spot in our weeknight lineup. Here’s why:
- Ready in 25 Minutes: Faster than takeout, cozier than anything you’d order.
- Pantry MVPs: Uses canned beans, rotisserie chicken, and a few fridge staples.
- No Fuss, All Flavor: Skip the prep and still get bold, rich results.
- One Pot Clean-Up: Fewer dishes make this even easier to love.
Essential Ingredients
Just a few staples create major comfort:
- Shredded Chicken – Rotisserie works perfectly.
- White Beans – Creamy base and extra protein.
- Green Chiles – Adds a gentle, zesty heat.
- Chicken Broth – The cozy, savory backbone.
- Onion Powder & Garlic Powder – Easy flavor boosts.
- Cumin & Oregano – Warm, earthy spice.
- Cream Cheese – Melts in for that creamy, dreamy texture.
How to Make Easy White Chicken Chili
- Heat It Up: In a large pot, combine chicken, beans, green chiles, broth, and seasonings. Bring to a gentle boil.
- Melt the Cream Cheese: Add cream cheese cubes and stir until smooth and incorporated.
- Simmer: Reduce heat and let it all bubble gently for 10–15 minutes.
- Serve: Spoon into bowls and garnish with cheese, green onions, or tortilla strips.
Tips and Shortcuts
- Microwave Cream Cheese First: For faster blending, soften it before adding.
- Add Corn: Canned or frozen corn adds a sweet crunch.
- Make It Spicy: Stir in a dash of hot sauce or a pinch of cayenne.
- Thicken: Mash a scoop of beans or stir in a spoonful of instant mashed potatoes.
Serving Suggestions
Toppings
Top with shredded cheese, diced avocado, crushed tortilla chips, or chopped cilantro.
On the Side
Serve with crusty bread, tortilla chips, or a quick chopped salad.
Leftovers
Reheat and serve over baked potatoes or tuck into quesadillas for lunch the next day.
Easy White Chicken Chili
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: ~25 minutes
Servings: 4–6
This easy white chicken chili is your secret weapon for fast, flavorful dinners. It’s creamy, cozy, and made entirely with shortcut ingredients. Minimal chopping, no long simmer—just stir, heat, and eat.
Ingredients
- 3 cups cooked shredded chicken (rotisserie recommended)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 block (8 oz) cream cheese, cubed
Instructions
- In a large pot over medium-high heat, combine shredded chicken, beans, green chiles, broth, and all seasonings. Bring to a gentle boil.
- Add cream cheese and stir frequently until melted and the chili is creamy and smooth.
- Reduce heat and simmer for 10–15 minutes to let flavors meld.
- Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings.
Notes
Leftover Remix: Use in wraps or pour over baked potatoes for a second-day win.
Quick Cream Cheese Tip: Soften in the microwave first for easier mixing.
Add Corn: A can of corn or 1 cup frozen corn adds sweetness and texture.
Spicy Kick: Stir in hot sauce or a pinch of cayenne.
