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Easy 30-Minute White Chicken Chili Recipe

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A quick and creamy white chicken chili that comes together in under 30 minutes, perfect for busy weeknights. Made with simple ingredients like rotisserie chicken, white beans, and a creamy broth, this family-friendly recipe is a crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) great northern beans or cannellini beans, drained and rinsed
  • 1 can (15 ounces) white corn or yellow corn, drained
  • 3 cups cooked, shredded chicken (about half a rotisserie chicken)
  • 4 ounces cream cheese, softened and cut into small cubes
  • ½ cup plain Greek yogurt or sour cream
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Optional toppings: shredded Monterey Jack cheese, diced avocado, tortilla chips, extra lime wedges, sliced green onions

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, seed and dice the jalapeño if using, drain and rinse the beans and corn, and shred the cooked chicken. Cut the cream cheese into small cubes and let it sit at room temperature.
  2. Heat the olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion and cook for 3-4 minutes until translucent and slightly golden.
  3. Add the garlic and jalapeño (if using) and cook for 30-60 seconds until fragrant.
  4. Sprinkle in the cumin, oregano, salt, and black pepper. Stir continuously for about 30 seconds to toast the spices.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to medium-low to maintain a steady simmer.
  6. Add the drained beans and corn to the pot. Stir to combine and let simmer for 10 minutes.
  7. Stir in the shredded chicken and cook for 2-3 minutes until warmed through.
  8. Reduce heat to low. Add the cubed cream cheese one piece at a time, stirring gently after each addition until mostly melted.
  9. Remove the pot from the heat. Stir in the Greek yogurt or sour cream.
  10. Squeeze in the lime juice and stir. Taste and adjust seasoning as needed.
  11. Ladle into bowls and top with desired garnishes. Serve immediately.

Notes

For a thicker chili, mash about half a cup of beans before adding. For dairy-free, use full-fat canned coconut milk instead of cream cheese and Greek yogurt. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, quick chili, 30-minute chili, creamy chicken chili, easy weeknight dinner, family-friendly chili

Find it online: https://flurpchef.com/easy-30-minute-white-chicken-chili-recipe/