Easy 30-Minute Homemade White Chicken Chili

Chili is the ultimate fall and winter comfort food. Who can say no to a bowl of warm, thick chili that’s loaded with tender chicken and hearty cannellini beans.

It’s some of the best chili I’ve ever had and will be on rotation all winter.

Easy 30-Minute Homemade White Chicken Chili - Hearty, healthy, loaded with tender chicken, and packed with bold flavor!! Fast and easy comfort food that everyone loves!! It'll be on rotation all winter!

It’s robustly flavored from sweet Vidalia onions, jalapeno peppers, and green chilis. The chili has mild to medium kick, but you can make it spicier by using the jalapeno seeds or by adding more red chili flakes or cayenne pepper.

It’s so easy and ready in 30 minutes. No need to stand over a simmering pot for hours. Many ingredients get tossed into the pot all at once and in no time this hearty, healthy, and comforting chili is ready. Like all chili it tastes better the day or two after you make it and the flavors marry.

Easy 30-Minute Homemade White Chicken Chili - Hearty, healthy, loaded with tender chicken, and packed with bold flavor!! Fast and easy comfort food that everyone loves!! It'll be on rotation all winter!

MY OTHER RECIPES

To save time, use a storebought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you’re so inclined.

Make sure to salt your chili to taste. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the chili so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste.

Easy 30-Minute Homemade White Chicken Chili - Hearty, healthy, loaded with tender chicken, and packed with bold flavor!! Fast and easy comfort food that everyone loves!! It'll be on rotation all winter!

My family loved the chili and I love that it’s ready so quickly and with very minimal effort.

It makes enough that you can stash half in the freezer for nights when pulling something out of the freezer for dinner is you can muster.

Easy 30-Minute Homemade White Chicken Chili - Hearty, healthy, loaded with tender chicken, and packed with bold flavor!! Fast and easy comfort food that everyone loves!! It'll be on rotation all winter!

Easy 30-Minute Homemade White Chicken Chili

Who can say no to a bowl of warm, thick chili that’s loaded with tender chicken and hearty cannellini beans. It’s some of the best chili I’ve ever had and is robustly flavored from sweet Vidalia onions, jalapeno peppers, and green chilis. The chili has mild to medium kick, but you can make it spicier by using the jalapeno seeds or by adding more red chili flakes or cayenne pepper. It’s so easy and ready in 30 minutes. To save time, use a storebought rotisserie chicken or leftover chicken that you have on hand. Salt your chili to taste. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the chili so I can control the overall salt level. It makes enough to stash half in the freezer for the future.

Ingredients:

  • 3 tablespoons olive oil
  • 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
  • 7 to 8 ounces canned green chiles, don’t drain (I used mild heat)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

Directions:

  1. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
  2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  4. Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick. Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
  5. Add the cilantro and boil 1 minute.
  6. Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
  7. Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Only Eats

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88 comments on “Easy 30-Minute Homemade White Chicken Chili”

  1. I tried this for the first time tonight and have now found my go-to white chicken chili recipe. It was fast and had a lot of  flavor, the whole family loved it!

  2. Never tried a chicken chili before. Went in search of recipes using shredded chicken and found this. One look at the picture and I was hooked. My husband was skeptical as he peered into the pot, but one taste and we were all like “WOW”. This is a keeper for sure! I served with salsa verde, sour cream and crumbled hint of lime chips. Having leftovers today for lunch!

  3. This looks deelish and I can’t wait to try it. I have one suggestion: add your cumin to the oil heating up before the onions are even added. Sauté until you smell its deliciousness, like 30 sec or so. The hotter oil releases the flavor of the cumin. You won’t regret it!

  4. For ur info, I am an 82 year old geezer who loves to cook and have been looking for some receipes that won’t take forever and a day.

  5. Nice ideas……..looking forward to more….

  6. I made this recipe with rice instead of beans, and it was absolutely delicious! Will definitely be using this again. 

    • I love the rice idea! I’ve never had the beans needed for this. I was wondering what else I could use! Thanks for the idea!

  7. What are the calories of this, anyone know, serving size etc?

  8. I made the 30 min white chicken chili last night. It was absolutely delicious! Thanks for this easy and tasty recipe! Will make it again for sure! Though it is more like an enchilada soup, it is nonetheless totally delish!

  9. SO good.  Made this tonight for myself.  Will definitely make this again.    

  10. Absolutely Fabulous! I’ve been wanting to try a chicken chili recipe for a couple years! Glad I chose this one.

  11. I made this tonight for dinner and it was delicious!! Subbed salsa verde for the green chilis, slight variations on spices…my husband and I loved it! Thank you for sharing this recipe  :)

  12. I made this white bean and chicken chili the other night. Easy to make and the whole family loved it! The addition of the lime really set if off.

  13. This was absolutely delicious, I accidentally misread and put a full can of the beans in the food processor instead of just one cup but it worked! Very healthy too, we felt good after eating it. Definitely a keeper, thanks so much!!

    • Thanks for trying the recipe and I’m glad it came out great for you! Full fan of beans and all :) It’s a very flexible and forgiving recipe. Glad you felt good and healthy afterwards!

  14. Had this pinned for forever and was waiting for the slightest chill in the air to make it. OMG, so good. I had to run to an appointment so I sauteed the onions and garlic then threw the rest in the crock pot on high for about two hours. I was in between making this & a creamy white chicken chili and I’m so glad I chose this. So light and clean, but hearty and filling at the same time! I threw in a few Laughing Cow Cheese white cheddar wedges to give me a little of that “creaminess” I wanted and it worked perfect! My boyfriend loved this too, he literally had the bowl to his face getting every last bit AND had seconds. We both took to work today for lunch and I think it may even be better as leftovers :)

  15. This is simply amazing. I loved this chili. It was honestly a breeze to throw together, simmer and devour! When I pureed the beans, I added the garlic cloves in too and I think it made it have an overall warm garlic flavor that was really lovely. I also used a rotisserie chicken and, boy, was this chili chock full of beans and chicken! Great, high protein dish. I calculated the calories for this recipe using the brands I used and it was roughly 260 calories (if you’re serving ten) without any added sour cream, cheese, avocado, etc. Thank you so much for this great recipe!

  16. I made this chili last night and we loved it!! It was not only easy to make but also incredibly filling and delicious. I can’t wait to have leftovers this week :)

  17. Made this tonight and the flavor and everything was great! My only suggestion would be to add the shredded chicken maybe in the last 5 mins or so of cooking. I used a is series chicken and shredded it and it got very very shredded and mushy. Maybe I shredded too small? Either way next time I will be adding it later on. Great recipe though, it’s not often to find a recipe that has the spices down perfectly.

  18. Super duper delicious! This is going to be in the regular rotation! We loved it! Thanks

  19. This was so delicious! I have made it a couple times now and I won’t try another white chicken chili recipe. A rotisserie chicken breast made this so quick and easy that it doesn’t have to be a weekend recipe. Made it after work in only about half an hour. We ate it with a little bit of shredded cheddar cheese and light sour cream. So good!

    • Thanks for trying the recipe and I’m glad it came out great for you and that you won’t cheat on the recipe :) I love using rotisserie chicken too for this soup because it makes it truly do-able as a weeknight easy meal!

  20. I just wanted to say I made this last night with a roasted turkey breast from Costco and it was delicious! Slight substitutions – I used 3 cans of beans instead of 2, and one of the cans was Bush’s Beast White Chili Beans in Chili Sauce, which is what I blended (1/2 can). I also used a serrano pepper instead because I like them. I avoided the red chili flakes and cayenne as between the spiced beans and the serrano she had plenty of heat. Served it up with sour cream and Mexican cheese blend – divine!

    When (definitely when!) I make this again, I plan to blend the whole can of spiced beans as I prefer more of a thick chili, and cut down to maybe 3 cups of broth as well. That was my only complaint on the first batch was it was just a bit too soupy for me. Otherwise I’m not changing a thing!

    • Sounds like it was a success overall and yes, the thickness of chili is definitely a personal preference and you can always cut back on the broth and/or blend up the beans to your liking.

  21. I made this tonight and it was incredible! The flavor was so balanced and wonderful. I also added white corn just because, and it was a welcome addition. Can’t wait to make this again!

  22. Can I use this in a crock pot? Can’t wait to try it!

  23. Wonderful , flavorful Sunday afternoon / evening meal.
    We added another can of cannelloni beans (blended 1 can & 2 cans whole) and blended a head of steamed cauliflower with one can of beans and broth which added texture and thickened the chili.
    Definalty will make again soon.

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