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This quick and cozy white chicken chili is perfect for busy nights. With tender chicken, creamy white beans, and bold Southwest flavors, it’s a one-pot dinner that delivers big comfort in under half an hour.
Why We Love This Stove Top White Chicken Chili
You’d never guess how fast this comes together based on the flavor. It’s hearty, rich, and deeply satisfying, thanks to pantry staples and a quick stovetop simmer.
- Fast & Flavorful: Ready in about 30 minutes with big, developed taste.
- One Pot Clean-Up: Everything cooks in one pan—easy prep, easy clean.
- Weeknight Hero: Perfect for those last-minute dinner decisions.
- Customizable: Add extra spice, veggies, or toppings to make it your own.
Key Ingredients
A short list with huge flavor impact:
- Cooked Chicken – Shredded rotisserie or any leftover chicken.
- White Beans – Cannellini or Great Northern beans work great.
- Green Chiles – Adds gentle heat and Southwestern zip.
- Garlic & Onion – The aromatic base.
- Chicken Broth – Brings everything together.
- Spices – Cumin, oregano, chili powder, and black pepper.
- Cream or Sour Cream – For that creamy, luscious finish.
How to Make White Chicken Chili on the Stove
- Sauté Aromatics: Heat oil in a large pot and cook chopped onion and garlic until fragrant.
- Add Main Ingredients: Stir in white beans, green chiles, chicken, broth, and spices.
- Simmer: Bring to a gentle boil, reduce heat, and simmer for 15–20 minutes.
- Stir in Cream: Turn off heat and stir in cream or sour cream until fully combined.
- Serve: Ladle into bowls and top with shredded cheese, tortilla strips, cilantro, or lime wedges.
Tips and Variations
- Spice It Up: Add cayenne, jalapeño, or hot sauce.
- Thicker Chili: Mash some beans or simmer uncovered to reduce.
- No Cream?: Use Greek yogurt or leave it out for a lighter version.
- Boost the Veggies: Add spinach, kale, or bell peppers in the last 5 minutes.
Serving Suggestions
Toppings
Sour cream, sliced avocado, chopped green onions, shredded cheese, tortilla strips.
Sides
Cornbread, crusty bread, or a fresh garden salad.
Leftovers
Store in the fridge and reheat for a delicious next-day lunch. Add to a baked potato or use as a wrap filling for a fun twist.
White Chicken Chili (Stove Top)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
Servings: 4–6
This quick and cozy white chicken chili is perfect for busy nights. With tender chicken, creamy white beans, and bold Southwest flavors, it’s a one-pot dinner that delivers big comfort in under half an hour.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups cooked shredded chicken
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ cup heavy cream or sour cream
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant, about 3–4 minutes.
- Stir in beans, green chiles, chicken, broth, and all spices.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Turn off heat and stir in cream or sour cream until smooth and creamy.
- Taste and adjust seasoning as needed.
- Serve hot with toppings like shredded cheese, sour cream, cilantro, or tortilla chips.
Notes
Veggie Boost: Add chopped spinach or bell peppers in the final 5 minutes.
Spicy Option: Add jalapeño, cayenne, or hot sauce for more heat.
Thicker Chili: Mash some beans before adding or simmer uncovered to reduce.
No Cream?: Use Greek yogurt or skip for a lighter broth.
