Easy White Chicken Chili Recipe

This white chicken chili recipe is simple and easy to throw together in just a short amount of time. Full of flavor, hearty and oh so creamy.

Easy White Chicken Chili Recipe

There’s something about a bowl of chili that warms you up and fills you up. This white chicken chili is a true comfort food that is oh so creamy and not greasy.

This is one of the easiest white chicken chili recipes because I can throw it together in less than 10 min and it’s ready in an hour. Plus if I want to make it early, I can put it in my crock pot or instant pot on warm and let it sit until my family is ready for dinner.

Jump to Recipe

I was first introduced to this white chicken chili recipe from my dear friend Bridget from www.bridgeywidgey.com when I was looking for the perfect chili to serve at my son’s pirate themed birthday party. It is hearty, creamy, and honestly one of the best chili’s I have ever tasted.

After I made a some adjustments to the original recipe, I was able to make it a little more healthy. This did not compromise the taste at all. It is soooo good. If you have a small family, I would suggest halving the recipe or simply freezing half of it once it’s made to save for later.

Ingredients to Make White Chicken Chili:

Yes this may seem like a lot of ingredients in the recipe, but it’s really fast to throw it all together to make this easy white chicken chili.

  1. Navy beans: any white beans will work!
  2. Onion: chopped fine
  3. Butter or you can substitute for extra virgin olive oil
  4. Flour
  5. Chicken broth
  6. Half and half: I used fat free to cut down on the calories.  
  7. Chili powder more to taste
  8. Ground cumin more to taste
  9. Salt
  10. Pepper
  11. Green Chilies-I get the ones chopped in the can
  12. Skinless boneless chicken breasts
  13. Colby Jack Cheese or Monterey Jack would work
  14. Sour cream-I have made it with and without sour cream, both ways were amazing.

Toppings for White Chicken Chili

My favorite thing about this white chicken chili is all of the topping options. You can spice it up or cool it down with so many varieties of toppings. Here’s a few to try:

  • sour cream
  • jalapeños
  • tortilla strips
  • cilantro
  • lime juice
  • shredded cheese
  • green onions
  • avocados

Variations to this Recipe

  • Use Turkey instead of chicken. Perfect use of Thanksgiving left overs
  • For More Protein try adding an extra can of beans, if you use black beans, be sure to rinse them first.
  • Add Corn to give it a subtle hint of sweetness and beautiful color. Just 1 cup of fresh or frozen corn will do the trick.
  • Kick up the Heat with adding jalapeños or more hot diced green chilis.
  • Make this Non-Dairy by omitting the half and half, sour cream and cheese. It will still taste delicious, but it won’t be as thick.

Storing the Left Overs

Want to be able to save your chicken chili leftovers for later? Chicken chili can be kept refrigerated in an airtight container for 4-5 days.

Freezing the chili in individual, single serve containers is another great option. Then you can pull one out for yourself to have for lunch and not have to worry about heating up a whole batch. These 16oz containers are great for doing just that.

Here is the Recipe for Easy White Chicken Chili

Easy White Chicken Chili Recipe

This white chicken chili recipe is simple and easy to throw together in just a short amount of time. Full of flavor, hearty and oh so creamy. #easywhitechickenchilirecipe #easywhitechickenchili #whitechickenchili #whitebeanchickenchili
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, Lunch
Cuisine: American
Keyword: easy white chicken chili recipe
Servings: 6
Calories: 769kcal

Ingredients

  • 4-5 cans navy beans
  • 1 onion large, chopped fine
  • 1 stick butter I used extra virgin olive oil for the sauteing instead
  • 1/3 C flour
  • 3 C chicken broth
  • 4 C half and half I used fat free
  • 1/2 tsp. chili powder more to taste
  • 1/2 tsp. ground cumin more to taste
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1 4 oz can of chilies chopped
  • 4-5 chicken breasts boneless skinless
  • 2 cups Colby Jack Cheese
  • 1/2 Cup sour cream I didn’t add this and it was still amazing

Instructions

  • You can cook the chicken to your preference by boiling, microwaving, grilling or sauteing. I preferred to saute the meat after defrosting. Chop chicken into 1/2" bite size pieces and set aside in the main pot you'll be using for your chili. Add beans.
  • Saute onions in butter or olive oil and set aside.
  • In separate heavy pan, melt 4 tablespoons butter and whisk in the flour without browning.
  • Stir in onions and gradually add broth and half and half make sure to whisk constantly so that you don't have the roux sauce sticking or burning as you add the liquid. Simmer 5 minutes to allow it to thicken and then add it to your chili pot.
  • Stir in seasonings, chilies, cheese and simmer stirring occasionally for 20 minutes. stir in sour cream just before serving.

Nutrition

Calories: 769kcal | Carbohydrates: 17g | Protein: 49g | Fat: 56g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 1413mg | Potassium: 1003mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1774IU | Vitamin C: 13mg | Calcium: 523mg | Iron: 2mg
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!

You can make this ahead and allow it to simmer in a crock pot if you’d like and it heats up and serves a crowd really well!

ENJOY your White Chicken Chili!

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Camille Walker
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  • Kristi R

    Thank you – this was so yummy!! I added a couple of cups of frozen corn and a little cilantro. It is a great recipe!ReplyCancel

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Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and reality optimist. Motherhood comes with its ups and downs, and I hope while you're here you'll find something that makes your #momlife easier!

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