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Creamy White Chicken Chili: Easy 30-Minute Recipe

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This creamy white chicken chili is a happy kitchen accident that turned into a crowd-pleasing favorite. Tender chicken, creamy white beans, and just the right amount of spice come together in under 30 minutes for a comforting meal that’s perfect for entertaining or a cozy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • ½ cup sour cream
  • ½ cup heavy cream (optional)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and seed and mince the jalapeño. Drain and rinse the white beans. Set everything aside.
  2. Sauté the aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the garlic and jalapeño, stirring constantly for about 1 minute until fragrant.
  3. Toast the spices: Add the cumin, oregano, chili powder, and a pinch of salt and pepper. Stir for about 30 seconds until fragrant.
  4. Add the liquids and beans: Pour in the chicken broth, then add one can of the white beans and the diced green chiles. Stir to combine. Reserve the second can of beans for later.
  5. Cook the chicken: Nestle the chicken breasts into the liquid. Bring to a gentle boil, then reduce heat to medium-low, cover, and let it simmer until the chicken is cooked through (internal temperature of 165°F), about 15-20 minutes.
  6. Shred the chicken: Using tongs, transfer the cooked chicken to a large bowl. Let it rest for 2 minutes, then shred it with two forks.
  7. Blend for creaminess: While the chicken rests, use an immersion blender to blend the remaining can of white beans with about ½ cup of the broth from the pot until completely smooth.
  8. Combine everything: Return the shredded chicken and the blended bean mixture to the pot. Stir in the sour cream and heavy cream (if using). Simmer for 5 more minutes, stirring occasionally, until heated through and slightly thickened.
  9. Taste and adjust: Taste the chili and adjust seasoning as needed.
  10. Serve and garnish: Ladle into bowls and top with your favorite garnishes—shredded cheese, diced avocado, fresh cilantro, and tortilla chips.

Notes

For a dairy-free version, use full-fat coconut milk instead of heavy cream and dairy-free sour cream. This recipe is naturally gluten-free—just check your broth label. The bean-blending trick creates a silky texture without heavy cream. Let the chili rest for 10 minutes before serving to allow flavors to meld. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chili, easy chili recipe, 30-minute meal, chicken chili, comfort food, gluten-free chili

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