Irresistible White Chicken Chili Recipe in Just 40 Minutes

Name: Irresistible White Chicken Chili Recipe in Just 40 Minutes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp chili powder; 1/4 tsp cayenne pepper; 2 cans (15 oz each) white beans, drained; 4 cups chicken broth; 1 cup shredded Monterey Jack cheese; 1/4 cup chopped fresh cilantro; Salt and pepper to taste

Author: lia

Published: September 20, 2025

Updated: October 8, 2025

Jump to Recipe·Print Recipe

Nothing warms you up from the inside out like a big bowl of white chicken chili. This recipe has been my go-to for chilly nights and potlucks for years – it’s the one dish that always has friends asking, “Can I get the recipe?” What I love most about this white chicken chili recipe is how simple yet soul-satisfying it is. After testing dozens of versions, I’ve perfected the balance of tender chicken, creamy beans, and just the right kick of spices. It’s the kind of meal that fills your kitchen with the most incredible aroma while being easy enough to whip up any weeknight.

Why You’ll Love This White Chicken Chili Recipe

This white chicken chili recipe is one of those magical dishes that checks all the boxes. Here’s why it’s been on repeat in my kitchen for years:

Weeknight easy – Ready in under 40 minutes, start to finish (hello, dinner savior!)
Flavor bomb – The blend of cumin, oregano, and just enough cayenne makes every spoonful exciting
Meal prep hero – Tastes even better the next day as flavors meld together
Protein-packed – Between the chicken and beans, it keeps you full for hours
Your heat, your way – Start with less cayenne, then add more to taste (my kids like it mild, I kick mine up with hot sauce)

Trust me, this is the cozy bowl of comfort your winter needs.

Ingredients for White Chicken Chili Recipe

Here’s everything you’ll need to make this cozy bowl of goodness – I’ve grouped them so you can shop your pantry first:

Protein: 1 lb boneless, skinless chicken breasts (or thighs for more flavor)
Aromatics: 1 medium onion (diced), 2 cloves garlic (minced)
Beans: 2 cans (15 oz each) white beans – I prefer Great Northern, drained and rinsed
Liquids: 4 cups chicken broth (low-sodium so you control the salt)
Spices: 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp chili powder, 1/4 tsp cayenne pepper
Finishers: 1 cup shredded Monterey Jack cheese, 1/4 cup chopped fresh cilantro
Basics: 1 tbsp olive oil, salt and pepper to taste

Ingredient Substitutions & Notes

This recipe is super flexible – here’s how to make it work with what you’ve got:

Short on time? Use rotisserie chicken (about 3 cups shredded) and add it with the beans.
No white beans? Black beans work beautifully (though it won’t be “white” chili anymore – still delicious!).
Dairy-free? Skip the cheese or use a plant-based alternative – the spices carry the flavor.
Spice control: Start with half the cayenne if sensitive to heat – you can always add more at the end.
Fresh herbs: No cilantro? A squeeze of lime before serving gives that same bright pop.

How to Make White Chicken Chili Recipe

Alright, let’s get cooking! This white chicken chili comes together in just a few simple steps, but each one builds layers of flavor. Here’s exactly how I make it:

Brown those aromatics: Heat olive oil in a large Dutch oven over medium heat. Add your diced onion and cook until it’s soft and translucent, about 5 minutes. That sweet onion base makes all the difference!
Wake up your spices: Stir in the minced garlic, cumin, oregano, chili powder, and cayenne. This is where the magic happens – let those spices toast for just 30 seconds until fragrant. It smells amazing already, right?
Sear the chicken: Add your chicken breasts and cook for 2-3 minutes per side until lightly browned. They don’t need to be fully cooked yet – we’re building flavor here.
Simmer to perfection: Pour in the chicken broth and bring everything to a gentle simmer. Let it bubble away for about 15 minutes – just until the chicken cooks through (165°F if you’re checking).
Shred & return: Fish out the chicken with tongs and shred it on a cutting board (two forks work great). Toss it back into that flavorful broth.
Bring it all together: Stir in your drained beans and let everything simmer for another 10 minutes so the flavors can marry. The wait is the hardest part!
Cheese please: Turn off the heat and stir in the shredded Monterey Jack until it melts into creamy deliciousness. Taste and season with salt and pepper – this is when I usually add another pinch of salt.
Green goodness: Right before serving, stir in most of the cilantro (save some for garnish if you’re fancy).

Tips for the Best White Chicken Chili

After making this dozens of times, here are my can’t-skip secrets:

Don’t rush the shred: Chicken shreds best when warm – but cool slightly so you don’t burn your fingers! I use two forks in opposite directions.
Bean alert: Overcooked beans turn mushy. Add them last and just warm them through – they’ll keep their perfect texture.
Taste as you go: Spices can vary – adjust cayenne at the end if needed. A splash of lime juice brightens everything up beautifully.

Serving Suggestions for White Chicken Chili

Oh, the fun part! I love loading up bowls of this white chicken chili with all the goodies. Here’s how we serve it at my house:

Crunchy companions: Tortilla chips for dipping (or crushing right into the bowl)
Creamy contrast: Diced avocado or a dollop of sour cream
Bright bites: Extra cilantro and lime wedges for squeezing
Cheese please: Another sprinkle of Monterey Jack because… why not?
Hearty side: Warm cornbread to soak up every last drop

Honestly? Sometimes I skip the bowl and just pour it over rice – total game changer!

Storage and Reheating

This white chicken chili actually gets better the next day as the flavors mingle! Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze portions in freezer-safe bags (lay flat to save space) for up to 2 months. When reheating, I always add a splash of broth – stovetop on medium-low or microwave at 50% power keeps it from drying out. Stir well and it’ll taste just-made!

White Chicken Chili Recipe FAQs

Over the years, I’ve gotten so many questions about this white chicken chili recipe – here are the answers to the ones that pop up most often:

Can I use frozen chicken? Absolutely! Just thaw it completely first (overnight in the fridge works best). Frozen chicken tends to release more water when cooking, so you might need to simmer a few extra minutes to thicken the broth.

How can I make it spicier? My favorite ways to turn up the heat: add diced jalapeños with the onions, double the cayenne, or stir in a spoonful of your favorite hot sauce at the end. A can of green chiles works great too!

Is this gluten-free? Yes – just double check your chicken broth label (some brands add wheat). All the other ingredients are naturally gluten-free.

Can I make it in a slow cooker? You bet! Brown the chicken and onions first for best flavor, then dump everything except the cheese and cilantro into the crockpot. Cook on low 4-6 hours.

Why is my chili too thin? If you prefer it thicker, mash some beans against the pot before adding the rest, or simmer uncovered for 5-10 extra minutes to reduce.

Nutritional Information

Here’s the scoop on what’s in each comforting bowl (based on 1 cup servings): About 280 calories, a whopping 25g protein to keep you full, and just 8g fat. Remember – these are estimates. Your exact numbers might vary slightly depending on brands or how much cheese you sneak in (no judgment here!).

Rate This Recipe

Did this white chicken chili warm your soul? I’d love to hear how it turned out – leave a star rating below!

For more delicious recipes, check out our Pinterest page!