Easy 30-Minute Homemade White Chicken Chili

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 - 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!

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 is in our rotation.

Is The Chili Spicy?

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.

Fast and Easy

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.

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!

Time-Saving Shortcut

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.

About The Salt

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!

Make-Ahead Meal + Freezer-Friendly

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

Like all chili it tastes better the day or two after you make it and the flavors marry, making this a perfect make-ahead meal. Make a batch over the weekend and you can enjoy it during the week.

Or you can stash half of it in the freezer for nights when pulling something out of the freezer for dinner is all 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!

Here’s a video demonstrating how I make the White Chicken Chili.

Favorite Chili and Soup Recipes:
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Easy 30-Minute Homemade White Chicken Chili

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!!

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

  1. Is this a soupy type chilli or a thick one?

  2. Amazing! Sometimes we add an extra can of beans for a really thick chili and serve over rice. Yum! My kids love it too!

  3. My husband and I are obsessed with this recipe and make it very frequently. We cut out the jalapeño and add corn to suit our tastes!

    Rating: 5
  4. I have been searching for a yummy chicken chili and I found it, thanks so much for sharing.

    Rating: 5
  5. It was great! Thanks so much. We Added cream cheese to thicken it,and we always add it to most chili. My kids said yummy.

    Rating: 5
  6. I made this recipe. I made some minor changes due to not having all the ingredients. It was good.

    Rating: 5
  7. Just made this to bring tailgating. My husband loved it, chili turned out delicious.

    Rating: 4
  8. This is amazing!! Thank u for sharing :)

    Rating: 5
  9. So easy and flavorful! This is a favorite of ours!!

    Rating: 5
  10. Made this tonight and it was absolutely awesome! My hubby loved it! Will definitely make it again! Yum!

    Rating: 5
  11. I have found so many great recipes from your site, and I really love easy ones like this! I don’t usually make changes to recipes and rate them, but I feel this one tiny change was harmless. My husband hates to eat chicken in soups and stews because he thinks the texture is “stringy”. I love it myself, but I’m all about making dishes my husband will eat and he’s not a big soup/stew eater, so this was a WIN. I substituted the shredded chicken for ground chicken. Everything else was exact to the recipe and it was fantastic! We enjoyed your White Chicken Chili with a pan of Mexican cornbread. Love this and it’ll go on my ‘Successful Pinterest Recipe’ board. Thank you for posting tasty, easy recipes for our busy lives!

    Rating: 5
  12. This recipe looks fantastic and I’m definitely trying it out soon. My only question is what vegetables might go well in this chili? I know chili doesn’t traditionally have veggies, but I’m trying to get more veggies in my meals.

  13. This was super tasty, thank you! My only question is have you ever adapted the recipe for a pressure cooker? I just got an instant pot over Christmas and would love to cut down the shredding and cook time by putting a chicken breast in the pressure cooker with the beans, broth, etc.

    Rating: 5
    • Thanks for the five star review and I’m glad you enjoyed the recipe!

      No I have not because honestly I find it more work to use a pressure cooker (in general) when it’s a 30 minute recipe normally. Yes you do have to shred chicken and I’m sure your could quickly roast your own and shred it, but for soups like this I use rotisserie store bought that I shred in no time at all.

  14. Not a review-yet. Wondering if you have tried making this in the instant pot and if so how long did you put the pressure on?

    • No because it’s only a 30 minute recipe. I don’t see the point of the I.P. in this situation since it’s already such a fast recipe, why bother. Also I created this recipe in 2015, long before the IP was on anyone’s horizons. Make it as written, you will love it.

  15. Hi Averie,I made Your recipe last night, it was hit with my family.I’m always looking for healthy quick recipes to make for myself and family.Because I’m usually training for a marathon or two. This dish is going on my food prepping recipes for sure.It’s definitely a great recovery meal after a long run or training session. Thank you for your recipe.I look forward to fueling my body and feeding my family, with more of your quick recipes.Happy eating.Kim

    Rating: 5
  16. Awesome recipe!! It came out perfectly I didn’t have to make any adjustments. Thank you, my son loved it!

    Rating: 5

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