Easy White Chicken Chili for Busy Weeknights

It finally got cold enough outside that I can justify making full-on comfort food again… and lucky for me, Boone made this dinner request the other night. He came into the kitchen and asked, “Can we get the ingredients for your famous chili?” And I was like, “You mean the white chicken chili?” Obviously I can’t so no to that adorable face so that’s exactly what we’re making.

This recipe is so easy to make! Honestly, the hardest part of this recipe is just opening all the cans. Once that’s done, it’s smooth sailing. Everything goes into one pot, simmers together, and turns into the coziest, creamiest chili that somehow tastes even better the next day.

This White Chicken Chili has become a family favorite for a reason…it’s easy enough for busy weeknights, and kid-approved (Boone will happily tell you it’s his favorite). If you’re looking for a simple, cold-weather recipe that always hits the spot, this one’s it.

You’ll need:

Chili Ingredients:

1 tablespoon minced garlic
1 sweet onion, diced
2 tablespoons lime juice
1 tablespoon olive oil
2 pounds shredded chicken
32 oz low-sodium chicken broth
2 cans (15.5 oz) great northern white beans, drained and rinsed
3 (4 oz) cans diced green chiles, drained
2 cans white corn
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon cayenne pepper
1 teaspoon chili powder
½ cup chopped fresh cilantro
8 oz low-fat cream cheese, cubed

Optional Toppings

Tortilla chips or strips
Jalapeños
Cilantro
Shredded cheese
Sour cream or plain Greek yogurt for extra protein
Avocado

Directions:

Sauté the base: In a 6-qt Dutch oven or stock pot, sauté the onions and garlic in olive oil and lime juice over medium-high heat. Cook until the onions are fragrant and translucent.
Build the chili: Add the shredded chicken, chicken broth, beans, green chiles, corn, and all the seasonings. Bring to a boil, stirring often, then reduce heat and let it simmer uncovered for 30–45 minutes, or until it reaches your favorite thickness. Stir occasionally so nothing sticks.
Make it creamy: Turn off the heat and stir in the cream cheese cubes. Keep stirring until completely melted and incorporated.
Top it off: Load it up with your favorite toppings (the more, the better if you ask me).

Pro Tips:

Save Even More Time:
In a rush? Grab a rotisserie chicken, shred it up, and skip the cooking step altogether. It works perfectly and cuts the prep time way down.

Crock Pot Shortcut:
Want to make this even easier? Add everything except the cream cheese to your slow cooker, including uncooked chicken breasts. Cook on low for 7-8 hours or high for 4–5 hours. Once it’s done, shred the chicken, add it back in, and stir in the cream cheese during the last 30 minutes until fully melted and combined.

Meal Prep Magic:
This chili stores beautifully in the fridge for up to 4 days and reheats like a dream. You can freeze it too…just leave out the cream cheese and add it when reheating.

Perfect Pairing:
Serve with cornbread, a simple salad, or a handful of tortilla chips (my personal favorite).

Kitchen Must-Haves:

If you want to make this a weekly staple, here are some of my go-to tools that make prep and cleanup easy like my favorite non-toxic pan, mixing spoons, and storage containers for leftovers.

And if you cook this White Chicken Chili, I want to see it! Snap a pic, share it, and tag me. It’s one of those recipes that just hits the spot every single time, especially on chilly nights or the days when you need dinner done fast.