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!

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!

Print Recipe

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.

Yield: about 8 to 10 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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 chilis, 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.

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78 comments

  1. Ooh this chilli looks delicious and I love that it uses cooked chicken. Great for using up a Sunday Roast chicken! I’ve made regular chilli with diced chicken, but I’m going to have to try this white version. Yummy! Sammie

  2. Wow. I do love chili. Looking at your pictures of this white chicken chili made me so hungry. Yum.

  3. The white chili recipe I tried in my early 20’s made me realize I didn’t care for copious amounts of white pepper. This, however, looks like something I’d love. I have the day off and could easily pick up the few things I need. I impulsively grabbed cannelini beans on sale a few days ago thinking I’d find something to do with them…..it didn’t take long!

    • How serendipitous about the cannelini beans on sale! If you try this, LMK how it goes! Regardless, enjoy your day off :)

      And white pepper is something I rarely use because calling for it on my blog is a guarantee for people to write in, but I don’t have that and do I really have to go out and buy it…

    • I enjoyed my day off and found my go-to white chili recipe! We loved it–just enough heat with a little creaminess from the pureed beans (my favorite soup thickener). The best part was that it’s quick and easy–just what I needed today!

    • Thanks for trying the recipe and I’m glad it’s your new favorite white chili recipe!! That’s awesome! And leave it to you to make something the very day I posted it! Thanks, Paula!

  4. Just learned how much I love white chili! Once I tried white chicken in chili, there’s no going back to beef. What to use this for our Fall Fest white chicken chili contest (yes, there is such a thing and yes, ok, I’m swooning here, my 3 year old won the coloring contest.) Next year, I’m bringing this chili! 

  5. I love that this chili recipe uses chicken! Great choice for cool evenings and looks delicious!! Pinning!

  6. This looks like such a hearty and comforting chili! And the line and green chilies really lol like they’d give it a nice kick.

  7. I’ve been looking for a good white chili recipe–looks like I’ve found it!  :)

  8. You’d think I’m partly Mexican in heritage, because I consider THIS to be my version of the “chicken noodle soup comfort food”  I love, absolutely LOVE, white chicken chili.  And I don’t even love chicken that much.  Come to think of it though, this would be a stellar use of leftover turkey after Thanksgiving!  Hmmm….may have to put that in the back of my mind…

  9. I love chili (or chilly…) weather precisely for this reason….to make delicious chili’s and soups! This looks and sounds delicious, great recipe Averie :)

  10. This looks delicious! I can’t wait for soup and chili weather.  I want it every day when it’s cold!

  11. This looks like the perfect dish for the warm chilly nights we’ve been having where I live! Can’t beat a yummy soup that you can make in 30 mins!

  12. We are very big fans of chili and this looks amazing, so I`ll definitely try it. It`s very different and I`m sure that this will be very delicious. Thank you

  13. Yum! 30 minute meals are my love language during the week! We’ll be trying this really soon!

    Paige
    http://thehappyflammily.com

  14. Thank you for sharing the recipe, that looks very good! By the way, you’ve got great food photography skills!

    ~Andrea Tiffany~
    http://aglimpseofglam.blogspot.com

  15. I can forget about chili for many months of the year, but when fall comes around I could eat it all day every day. I actually prefer chicken chili to beef varieties, so this version is officially a must-try for me. <3

  16. Averie,
    I can’t wait to try this chili.  I love chicken chili.  Pinned.
    Annamaria

  17. YUM! loveeeee chicken in any way, shape or form! 

  18. Do you happen to have nutrition information on the White Chicken Chili? How many servings? Thank you.

  19. Hi Averie,
    I made the chili. The flavor was good. And of course there had to be something sweet to follow so I made your glazed banana bread bars. :) P.S. Thank you for replying to my question about where to find mascarpone cheese!

  20. Just made this while my baby was napping. Super easy and absolutely delicious!! Thanks for an awesome recipe!

    • Thanks for trying the recipe and I’m glad it came out great for you! I remember those golden moments while a baby napped and when I could get things done from laundry to pre-cooking dinner, etc. it was just glorious! Glad things worked out for you!

  21. Comment from the hubby  arriving at home tonight … “Something sure smells good!”   I was torn between making this and your chicken tortilla soup, so I compromised and made this but baked the tortilla strips like you did for the other soup.  This will definitely join our soup repertoire!  

    • Love hearing comments like that when someone walks through the door! This one is great and so is the tortilla soup but great way to compromise with the strips on this one! Glad it’ll be in your repertoire!

  22. I just made this for dinner and it was great! The whole family love it. Thanks for sharing :)

  23. I made this Monday and it is delicious and even better the second day. A great hearty, healthy chili.

  24. Can I make this in the slow cooker?

  25. I made this w/ leftover smoked turkey breast from Thanksgiving, and it was fantastic. Great flavor change-up from the regular Turkey Day leftovers. Thanks :) 

  26. 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!

  27. 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!

  28. 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!

  29. 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.

  30. Richard P Dauphinais Reply

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

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

    • Cheryl Sullivan

      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!

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

  33. 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!

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

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

  36. 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  :)

  37. 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.

  38. 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!

  39. 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 :)

  40. 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!

    • Thanks for trying the recipe and I’m glad it came out great for you! Good call about the garlic, too! And thanks for the cal count. That’s helpful and good to know pretty darn low!

  41. 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 :)

  42. 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.

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

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