This white chicken chili has saved my weeknight dinners more times than I can count! It’s hearty, comforting, and comes together in under an hour with ingredients I always keep on hand. My kids actually ask for seconds, which honestly shocked me the first time I made it. And if you’re looking for another chicken dinner that’ll make everyone happy, my cowboy butter chicken linguine is just as much of a crowd-pleaser!
Table of contents
Easy White Chicken Chili Recipe
A comforting one-pot white chicken chili with tender chicken, cannellini beans, and green chiles that's ready in 45 minutes.
Ingredients
- 1 tablespoon olive oil
- 3 skinless, boneless chicken breast halves
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 ¼ cups chicken broth
- 3 (15 ounce) cans cannellini beans, rinsed and drained
- 2 (4 ounce) cans chopped green chiles
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 pinches cayenne pepper, or to taste
- ¼ cup chopped fresh cilantro, or to taste
- ½ cup shredded Monterey Jack cheese, or to taste
- Salt to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add chicken, onion, and garlic. Cook until chicken is browned on both sides, about 5 minutes.
- Transfer chicken to cutting board and cut into 1-inch pieces.
- Return chicken pieces to pot and add broth, beans, green chiles, oregano, cumin, and cayenne.
- Bring to a simmer and cook until chicken is fully cooked through, 30-40 minutes.
- Serve topped with cilantro and Monterey Jack cheese. Season with salt to taste.
Notes
- Use rotisserie chicken to cut prep time in half.
- For extra creaminess, mash half the beans before adding.
- Leftovers taste even better the next day.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 64mgSodium: 1010mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 26g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need for this cozy bowl of comfort:
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 ¼ cups chicken broth
- 3 cans cannellini beans (15 oz each), rinsed and drained
- 2 cans chopped green chiles (4 oz each)
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 pinches cayenne pepper
- ¼ cup fresh cilantro, chopped
- ½ cup shredded Monterey Jack cheese
- Salt to taste
- Dutch oven or large pot
Detailed Cooking Instructions
Time needed: 55 minutes
Easy one-pot white chicken chili with tender chicken and creamy beans.
- Heat oil and brown chicken
Heat olive oil in Dutch oven over medium heat. Add chicken, onion, and garlic. Cook until chicken is golden brown on both sides, about 5 minutes.
- Cut and return chicken
Remove chicken to cutting board and cut into 1-inch pieces. Return chicken pieces to the pot.
- Add remaining ingredients
Pour in chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper.
- Simmer until tender
Bring mixture to a simmer and cook until chicken is fully cooked through and flavors blend, 30-40 minutes.
- Serve with toppings
Ladle into bowls and top with fresh cilantro and Monterey Jack cheese. Season with salt to taste.
Tips & Tricks
- Use rotisserie chicken to cut your prep time in half – just shred it and add during the last 10 minutes.
- For extra creaminess, mash half the beans with a fork before adding them to the pot.
- Don’t skip browning the chicken – it adds so much flavor to the whole pot.
- If it’s too spicy for kids, skip the cayenne and serve hot sauce on the side for adults.
- Make it crockpot friendly by browning everything first, then transferring to slow cooker for 4 hours on low.
- If you’re looking for another hearty one-pot dinner, my cowboy stew uses a lot of the same ingredients and is just as filling!
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Frequently Asked Questions
Yes! Brown the chicken and onions first, then transfer everything to your crockpot and cook on low for 4-6 hours or high for 2-3 hours.
White chicken chili uses white beans instead of kidney beans, chicken instead of beef, and gets its color from the light-colored ingredients rather than tomatoes.
Absolutely! Great northern beans or navy beans work perfectly. Just rinse and drain them like you would the cannellini beans.
Mash half the beans before adding them, or stir in a bit of cream cheese or heavy cream during the last few minutes of cooking.
Variations & Add-Ins
- Spicy version: Add diced jalapeños and increase cayenne pepper for heat lovers in your family.
- Creamy white chicken chili: Stir in 4 oz cream cheese during the last 5 minutes for extra richness.
- Low-carb variation: Skip the beans and double the chicken, adding diced zucchini in the last 10 minutes.
- Dairy-free option: Use coconut milk instead of cheese and top with avocado slices.
- Corn addition: Toss in a cup of frozen corn during the last 15 minutes for sweetness and texture.
- Cowboy-style twist: Add diced bell peppers and use the same seasoning blend from my cowboy stew for a heartier flavor.
- Soup night variety: Pair this with my roasted tomato basil soup for a soup-and-salad style dinner – both freeze beautifully for easy meal planning!
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Naturally gluten-free as written |
| Dairy-Free | No | Skip cheese or use dairy-free alternative |
| Vegan | No | Replace chicken with extra beans and use vegetable broth |
| Keto | No | Remove beans, double chicken, add heavy cream |
| Nut-Free | Yes | No nuts used in this recipe |
Storage, Freezing & Reheating
- Fridge: Keeps beautifully for 4-5 days in a sealed container – honestly tastes better the next day.
- Freezer: Freeze up to 3 months in freezer-safe containers, leaving room for expansion.
- Thawing: Thaw overnight in the fridge for best texture and even reheating.
- Reheat: Warm gently on stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals.
- Make-ahead tip: This is perfect for meal prep – I often double the batch on Sunday for easy lunches all week. My cowboy butter linguine is another great make-ahead option when you want variety!
Save This Recipe for Later
This white chicken chili has become such a family favorite in my house. Save it for your next chilly evening or share it with someone who needs a cozy dinner idea.