Why You’ll Love Easy White Chicken Chili Recipe

I love this recipe because it’s a true one-pot meal that delivers big flavor with very little effort. The chicken turns tender, the beans make it hearty, and the broth-based chili feels lighter than traditional red chili while still being satisfying. I also like how easy it is to adjust the spice level and toppings to suit my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

Directions

I start by heating the olive oil in a large pot or Dutch oven over medium heat. I add the chicken breasts, chopped onion, and minced garlic, cooking everything together until the chicken is lightly browned on both sides and the onion begins to soften.

I remove the chicken from the pot and place it on a cutting board. Once it’s cool enough to handle, I cut it into 1-inch pieces.

I return the chopped chicken to the pot and pour in the chicken broth. I add the cannellini beans, green chiles, dried oregano, ground cumin, and cayenne pepper. I bring everything to a gentle simmer, then let it cook for 30–40 minutes until the chicken is fully cooked and the flavors are well blended.

When the chili is ready, I taste it and season with salt as needed. I ladle the chili into bowls, sprinkle with fresh cilantro, and finish with shredded Monterey Jack cheese before serving.

Servings and Timing

This recipe makes about 4 servings.
Prep time is approximately 10 minutes.
Cook time is about 40 minutes.
Total time comes to around 50 minutes.

Variations

I sometimes puree one can of beans and stir it back in to make the chili thicker.
Using rotisserie chicken saves time when I’m in a hurry.
For extra heat, I add more cayenne or diced jalapeños.
I like adding a squeeze of lime juice at the end for brightness.

Storage/Reheating

I store leftover chili in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally. This chili also freezes well for up to 3 months, and I thaw it overnight in the fridge before reheating.

FAQs

Can I use cooked chicken instead of raw?

Yes, I add cooked chicken during the last 15 minutes of simmering so it doesn’t dry out.

How do I make the chili thicker?

I mash or blend some of the beans and stir them back into the pot.

Is this chili spicy?

It’s mild, but I adjust the cayenne to control the heat.

Can I make this in a slow cooker?

Yes, I add all ingredients and cook on low for several hours until the flavors develop.

What toppings go well with this chili?

I like cheese, sour cream, avocado, and extra cilantro.

Can I make it dairy-free?

Yes, I skip the cheese or use a dairy-free alternative.

Are cannellini beans required?

I use them for creaminess, but great northern beans work too.

Can I add vegetables?

Yes, corn or diced bell peppers are great additions.

How long does it keep in the fridge?

I keep it refrigerated for up to 4 days.

Does this chili freeze well?

Yes, it freezes and reheats very nicely.

Conclusion

This Easy White Chicken Chili is a recipe I rely on when I want something warm, filling, and comforting with minimal effort. With tender chicken, creamy beans, and gentle spices, it’s a dependable dish that works perfectly for weeknight dinners, leftovers, or cozy meals on cold days.