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A steaming bowl of creamy White Chicken Chili is showcased as the featured image.

Easy White Chicken Chili

This White Chicken Chili is a creamy, comforting, and flavorful alternative to traditional red chili. Packed with tender chicken, creamy beans, and the perfect amount of spice, it's a quick and easy meal that's sure to become a new favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 jalapeño, seeded and minced optional
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Ladle
  • Bowls

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the garlic, green bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until slightly softened.
  4. Stir in the cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  5. Pour in the chicken broth and bring to a simmer.
  6. Stir in the shredded chicken, great northern beans, and green chiles.
  7. Bring the mixture back to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
  8. Reduce the heat to low.
  9. Add the softened cream cheese and stir until completely melted and smooth.
  10. Stir in the sour cream.
  11. Season with salt and pepper to taste.
  12. Ladle the White Chicken Chili into bowls and top with your favorite toppings.

Notes

Rotisserie chicken is a great shortcut. Adjust spice levels to your preference by adding more or less cayenne pepper or jalapeño. Great northern beans can be substituted with cannellini or navy beans. This chili tastes even better the next day and can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. To thicken the chili, simmer uncovered or mash some beans. Serve with shredded cheddar cheese, sour cream, cilantro, avocado, and tortilla chips.