If you’re craving something cozy, comforting, and packed with bold flavors, this White Chicken Chili (Easy) Recipe will quickly become your go-to meal. It’s a delightful twist on traditional chili, blending tender shredded rotisserie chicken, creamy white beans, and a beautiful medley of spices that create a rich, warming bowl of joy. Perfect for chilly nights or anytime you want a hearty meal without spending hours in the kitchen, this recipe balances simplicity and flavor like no other. Let me take you through every step so you can enjoy this soul-satisfying dish as soon as possible!
Ingredients You’ll Need
The magic of this White Chicken Chili (Easy) Recipe lies in its simple yet essential ingredients. Each component plays a key role in building layers of flavor, creamy texture, and a bit of brightness, making the final dish truly irresistible.
- 3 tablespoons olive oil: The base for sautéing, brings richness and helps bloom the spices.
- 1 medium onion (chopped): Adds a natural sweetness and depth when softened.
- 5 cloves garlic (minced): Infuses the chili with aromatic warmth and flavor.
- 1 teaspoon kosher salt: Enhances all flavors without overpowering.
- 1/2 teaspoon black pepper: Adds a subtle heat and earthiness.
- 1/4 teaspoon crushed red pepper: Provides a gentle kick that wakes up the chili.
- 1 teaspoon chili powder: Brings that classic chili taste without heaviness.
- 1 1/2 teaspoons cumin: Adds smoky, warm undertones essential to the dish’s personality.
- 1 1/2 teaspoons oregano: Brightens the chili with herbal notes.
- 1 (1-ounce) package Ranch seasoning (dry): A unique twist that adds tangy, savory complexity.
- 1 (10-ounce) can Rotel or diced tomatoes: Offers a subtle acidity and juicy texture.
- 1 (7-ounce) can diced green chilies (fire roasted preferred): Adds a smoky heat and vibrant flavor.
- 1 (14-ounce) can white beans (navy or cannellini), drained: Creamy body and gentle flavor to balance spices.
- 1 (14-ounce) can pinto beans, drained: Provides hearty texture and earthiness.
- 2 1/2 cups shredded rotisserie chicken (about 12 ounces): The star protein, for that tender and juicy bite.
- 3 cups water: The chili’s simmering base, enhanced with chicken base for deeper flavor.
- 1 tablespoon Better Than Bouillon Chicken Base: Boosts richness, making every spoonful comforting.
- 1 (8-ounce) package cream cheese (softened): Melts into creamy goodness to round out the chili.
- 1 1/2 cups frozen or canned corn: Pops of sweetness and color.
- Cheddar cheese, sour cream, cilantro, limes, avocado, jalapeno, green onion, tortilla chips: All the fun toppings to personalize your bowl.
How to Make White Chicken Chili (Easy) Recipe
Step 1: Prep Your Ingredients
Start by chopping your onion and mincing the garlic; this helps them release their flavors evenly. In a small bowl, mix all the spices—kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano—and dry Ranch seasoning. If you’re using a rotisserie chicken, shred it now and let the cream cheese soften at room temperature so it melts smoothly later on.
Step 2: Sauté Onions and Oil
Heat your pot over medium-high heat and add the olive oil. When the oil shimmers, toss in the chopped onions. Sauté for 3 to 5 minutes until they’re soft and just starting to turn translucent—this sets the flavor foundation.
Step 3: Add Garlic and Spices
Lower the heat to medium and stir in the minced garlic along with all your mixed spices. Let them cook together for about 2 minutes, until the garlic is fragrant and the spices toast lightly—the smell here is pure heaven!
Step 4: Incorporate Tomatoes and Chilies
Add the undrained can of Rotel and the fire-roasted diced green chilies into the pot. Stir everything together to let those juicy bits infuse into the aromatics.
Step 5: Add the Beans
Drain the white and pinto beans (no rinsing needed) and tumble them right into the pot. Gently stir so the beans start absorbing all those wonderful flavors.
Step 6: Mix in Chicken and Broth
Throw in the shredded chicken next. Turn your burner back up to high and pour in 3 cups of water along with the chicken base. For an extra boost, swirl any rotisserie chicken juices from the packaging into the pot—it’s a secret weapon for me!
Step 7: Add Cream Cheese and Simmer
Cube the softened cream cheese and add it to your chili. Bring everything up to a boil, then lower to a gentle simmer. Let it bubble away for at least 5 minutes—or longer if you have time—to marry all those beautiful flavors. Add the corn just before serving to keep its fresh crunch.
Step 8: Final Touches and Serve
Once everything is hot and melded, your White Chicken Chili (Easy) Recipe is ready to shine. Grab your favorite toppings like shredded cheddar, sour cream, cilantro, lime wedges, avocado, jalapeno slices, green onions, and crunchy tortilla chips to make each bowl your own special creation.
How to Serve White Chicken Chili (Easy) Recipe
Garnishes
Don’t hold back when it comes to garnishes! A sprinkle of sharp cheddar cheese and a dollop of sour cream add luscious creaminess, while fresh cilantro and lime wedges provide brightness. Creamy avocado chunks and a few slices of spicy jalapeno kick things up a notch. Crushed tortilla chips bring a satisfying crunch that contrasts perfectly with the silky chili.
Side Dishes
White Chicken Chili (Easy) Recipe is a satisfying main dish all on its own, but pairing it with warm cornbread or crispy tortilla chips helps round out the meal. A crisp green salad or a side of rice can add freshness and balance if you want to make it a fuller feast.
Creative Ways to Present
For a fun twist, serve your chili in individual bread bowls or over baked potatoes for an extra comforting experience. You can even transform leftovers into a hearty chili-stuffed baked sweet potato or use it as a filling for soft tacos topped with your favorite veggies.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your White Chicken Chili (Easy) Recipe feast, store any leftovers in airtight containers in the refrigerator. It will stay fresh for 3 to 5 days, and tastes even better the next day as the flavors continue to meld.
Freezing
This chili freezes beautifully! Simply transfer cooled chili into ziplock freezer bags or containers, seal tightly, and freeze for up to 3 months. Label your package so you remember this delicious shortcut for busy days.
Reheating
To reheat, thaw chili in the refrigerator overnight whenever possible. Warm it gently in a pot on the stove over low heat, stirring occasionally and adding a splash of water if needed to loosen it up. Microwave works great too, whether from thawed or frozen—just heat in intervals, stirring to evenly warm it through.
FAQs
Can I make this chili without cream cheese?
Yes! While cream cheese adds a wonderful creamy texture, you can substitute with sour cream or a bit of heavy cream for richness. However, the cream cheese really gives this recipe its signature velvety finish.
Is rotisserie chicken necessary?
Not at all! Rotisserie chicken is convenient and flavorful, but you can use any cooked shredded chicken you have on hand, including leftovers or poached chicken breasts.
Can I adjust the spice level?
Absolutely! The crushed red pepper and jalapeno provide heat, so adjust or omit them based on your preference. Adding more chili powder or hot sauce will kick up the spice if you love a punchy bowl.
What if I don’t have Ranch seasoning?
If Ranch seasoning isn’t available, mix a teaspoon of dried dill, parsley, garlic powder, and onion powder as a substitute to keep that distinct tangy flavor.
Can I use fresh beans instead of canned?
You can, but canned beans save a lot of time. If using dried beans, soak and cook them first until tender, then add them as directed. This will require extra prep time but works just as well.
Final Thoughts
This White Chicken Chili (Easy) Recipe is one of those dishes that feels like a warm hug in a bowl. It’s easy to pull together, bursting with bold flavors, and invites endless customization with your favorite toppings and sides. I promise, once you make it, it’ll be your new comfort food staple. So go ahead, give it a try, and savor every delicious spoonful!
Print
White Chicken Chili (Easy) Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This easy White Chicken Chili recipe is a flavorful, creamy, and hearty dish perfect for cozy nights. Featuring shredded rotisserie chicken, white and pinto beans, fire-roasted green chilies, and a blend of spices, it’s enhanced with cream cheese for rich creaminess and finished with vibrant toppings like cheddar, cilantro, and avocado. Quick to prepare on the stovetop, it also adapts well for slow cooking and freezes beautifully for meal prep.
Ingredients
Chili Base
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 5 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1 teaspoon chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons oregano
- 1 (1-ounce) package dry Ranch seasoning
- 1 (10-ounce) can Rotel (or diced tomatoes with chilies)
- 1 (7-ounce) can diced green chilies (fire roasted preferred)
- 1 (14-ounce) can white beans (navy or cannellini), drained
- 1 (14-ounce) can pinto beans, drained
- 2 1/2 cups shredded rotisserie chicken (about 12 ounces)
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base
- 1 (8-ounce) package cream cheese, softened (low fat optional)
- 1 1/2 cups frozen corn (or canned corn, drained)
Toppings (Optional)
- Shredded cheddar cheese
- Sour cream
- Cilantro
- Lime wedges
- Avocado slices
- Jalapeno slices
- Green onions
- Crushed tortilla chips
Instructions
- Prep veggies and spices: Chop the onion and mince the garlic. Combine kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and dry Ranch seasoning in a small bowl. Shred the rotisserie chicken and soften cream cheese for easy incorporation.
- Heat oil: Place a large pot or stockpot over medium-high heat and preheat for about 1 minute. Add olive oil; it should shimmer when hot.
- Sauté onion: Add chopped onions to the hot oil and sauté for 3-5 minutes until translucent and soft.
- Add garlic and spices: Lower heat to medium. Add minced garlic and spice mixture; continue sautéing for 2 minutes until garlic is fragrant and spices become toasty.
- Add tomatoes and chilies: Pour in the Rotel and diced green chilies with their juices. Stir to combine with onions and spices.
- Add beans: Drain white and pinto beans using a lid to strain liquid and add to the pot without rinsing. Stir to mix thoroughly.
- Add chicken: Stir in shredded rotisserie chicken, using a mix of dark and light meat for best flavor.
- Add broth and base: Turn heat to high. Add 3 cups water and chicken base. Optionally swirl chicken broth from the rotisserie container into the chili for extra flavor and stir well.
- Add cream cheese: Cube softened cream cheese and add to the pot, stirring to evenly melt and thicken the chili.
- Simmer: Bring chili to a rolling boil over high heat. Reduce to a simmer and cook for at least 5 minutes to let flavors meld, up to an hour if desired. Keep heat low enough to avoid excessive evaporation.
- Add corn and finish: Stir in frozen or canned corn just before serving to maintain texture and sweetness.
- Serve with toppings: Ladle chili into bowls and serve hot. Top with shredded cheddar, sour cream, cilantro, lime wedges, avocado, jalapeno, green onions, and crushed tortilla chips as preferred.
- Store leftovers: Refrigerate leftovers in an airtight container for 3-5 days.
- Freeze for later: Portion chili into ziplock bags and freeze up to 3 months. Thaw overnight in refrigerator and reheat gently on stove or microwave, adding water if necessary for consistency.
- Slow cooker option: Combine all ingredients except chicken, corn, and cream cheese in slow cooker. (Optional: sauté onions, garlic, and spices first.) Cook on low for 5 hours or high for 3 hours. Add chicken, cream cheese, and corn last, cooking on low for an additional hour before serving.
Notes
- Using rotisserie chicken adds great flavor and saves time.
- If a spicier chili is preferred, add more crushed red pepper or diced jalapenos.
- Low-fat cream cheese works fine to reduce fat content but full-fat gives richer flavor.
- Do not over-simmer after adding cream cheese to prevent curdling; keep a gentle simmer.
- For gluten-free version, confirm all seasoning packets are gluten-free.
- To thicken chili, simmer uncovered for a few extra minutes to reduce liquid.
- Leftovers often taste better as flavors meld overnight.
- Substitute fresh diced tomatoes for Rotel if unavailable, adding extra green chilies for heat.
