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Easy white chicken chili, ready in 30 minutes, is shown in a close-up shot of a creamy, comforting bowl topped with cilantro and a lime wedge.

30-Minute White Chicken Chili

This quick and easy White Chicken Chili is ready in just 30 minutes, making it perfect for busy weeknights. It's a hearty, flavorful, and customizable meal that the whole family will love. Make a big batch for meal prep or enjoy it fresh with your favorite toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper optional
  • 4 cups cooked chicken, shredded
  • 4 cups chicken broth
  • 4 ounces cream cheese, softened
  • ½ cup sour cream or Greek yogurt
  • Salt to taste
  • Pepper to taste
  • Optional toppings: Shredded cheese, sour cream, avocado, cilantro, green onions, tortilla chips, lime wedges

Equipment

  • Large pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • Chef's knife
  • Cutting board
  • Can opener
  • Immersion blender or regular blender (optional)
  • Ladle
  • Bowls for serving

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
  4. Add the shredded cooked chicken, great northern beans, and cannellini beans to the pot. Stir to combine.
  5. Pour in the chicken broth and bring to a simmer. Reduce heat and simmer for 15 minutes, allowing the flavors to meld together.
  6. For an even creamier texture, use an immersion blender to blend about 1-2 cups of the chili directly in the pot. Alternatively, carefully transfer a portion of the chili to a regular blender and blend until smooth.
  7. Reduce the heat to low. Cut the softened cream cheese into small cubes and add it to the chili. Stir until the cream cheese is completely melted and incorporated.
  8. Stir in the sour cream (or Greek yogurt) until smooth.
  9. Season with salt and pepper to taste.
  10. Ladle the White Chicken Chili into bowls and top with your favorite toppings.

Notes

For best results, use high-quality chicken broth. Soften the cream cheese completely before adding it to the chili to prevent clumping. Adjust the amount of cayenne pepper to your desired spice level. This chili tastes even better the next day, as the flavors have time to meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.