Name: Easy White Chicken Chili Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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.

Navy beans: any white beans will work!
Onion: chopped fine
Butter or you can substitute for extra virgin olive oil
Flour
Chicken broth
Half and half: I used fat free to cut down on the calories.
Chili powder more to taste
Ground cumin more to taste
Salt
Pepper
Green Chilies-I get the ones chopped in the can
Skinless boneless chicken breasts
Colby Jack Cheese or Monterey Jack would work
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

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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

Cook Time30

Total Time40

Course: dinner, Lunch

Cuisine: American

Keyword: easy white chicken chili recipe

Servings:

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

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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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