Creamy White Chicken Chili Recipe in Just 40 Minutes

You know those nights when you’re staring into the fridge, hungry but exhausted, wondering how to make something hearty without a mountain of dishes? That’s when my creamy white chicken chili swoops in like a weeknight superhero. I first made this when my sister dropped by unannounced after soccer practice with three hungry kids in tow—20 minutes later, we were all slurping up bowls of this lightly spiced, protein-packed comfort. The magic? Everything cooks in one pot (even the chicken boils right in the broth!), and the creamy texture comes from stirring in sour cream and melty Monterey Jack at the end. My freezer always has portions tucked away for lazy nights—just thaw, reheat, and top with cilantro. Trust me, once you’ve tasted how the tender shredded chicken pairs with those velvety white beans, you’ll understand why half my Pinterest followers save this recipe as their “emergency dinner” go-to.

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Why You’ll Love This White Chicken Chili

Oh honey, this isn’t just any chili—it’s the cozy, creamy hug-in-a-bowl your busy nights have been begging for. Here’s why it’s my forever favorite:

• Creamy dreaminess: The sour cream and Monterey Jack melt into the broth like magic, giving it a velvety texture that’ll have you scraping the bowl clean.
• Gentle kick: Just enough chili powder and cayenne to warm you up without setting your mouth on fire (unless you want to—I’ll teach you how to amp it up later!).
• Protein powerhouse: Packed with 28g of protein per serving, it keeps my teens full through homework marathons.
• One-pot hustle: From sautéing onions to simmering the chicken, everything happens in my trusty Dutch oven—fewer dishes mean more time for Netflix.
• Freezer gold: I stash quart bags flat in the freezer—they thaw into instant meals when my meal plan inevitably falls apart.
• Speedy savior Ready in just 40 minutes (including the time I spend dramatically staring at the fridge deciding what to cook).

Seriously, this chili checks all the boxes—comforting, quick, and secretly wholesome. My sister’s kids now request it by name every time they visit!

Ingredients for White Chicken Chili

Gathering everything for this cozy pot of comfort is a breeze—I bet you already have half these ingredients in your pantry right now! Here’s what you’ll need, grouped by how they’ll join the party:

The Protein Players

• 1 lb boneless, skinless chicken breasts (or thighs if you’re feeling extra juicy)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)

Aromatics & Spices

• 1 tbsp olive oil (or whatever oil’s hanging out in your cabinet)
• 1 onion, diced (yellow keeps it mild, red adds zing)
• 3 cloves garlic, minced (or 1 tbsp from the jar—no judgment)
• 1 tsp ground cumin (the secret smoky backbone)
• 1 tsp dried oregano (rub it between your fingers to wake it up)
• ½ tsp chili powder (adjust later if you’re spice-shy)
• ¼ tsp cayenne pepper (optional, but gives that warm hug feeling)

Creamy Magic Makers

• 2 cans (15 oz each) white beans, drained and rinsed (any variety—I mix cannellini and great northern)
• 1 cup sour cream (full-fat for maximum luxury)
• 1 cup shredded Monterey Jack cheese (pepper jack if you’re wild)

Finishing Touches

• Salt and pepper to taste (I start with ½ tsp salt and add more after the cheese melts)
• Fresh cilantro for garnish (or parsley if you’re one of those cilantro-haters)

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See? Nothing weird or fussy—just simple ingredients that transform into something magical. Pro tip: Keep everything measured and prepped before you start cooking. Trust me, when that onion hits the oil, you’ll want to move fast!

How to Make White Chicken Chili

Alright, let’s get cozy! This white chicken chili comes together like a dream—just follow these steps and you’ll have a creamy, comforting bowl in no time. The key is building layers of flavor, then letting everything meld together. Don’t worry, I’ll walk you through each step, including my favorite tricks for perfect texture and spice. And hey, if you’re an Instant Pot fanatic (like me on rushed nights), I’ve got you covered too.

Stovetop Method

Grab your favorite heavy-bottomed pot—this is where the magic happens! First, heat that olive oil over medium heat until it shimmers. Toss in your diced onion and let it soften for about 5 minutes, stirring occasionally. You want it just translucent, not browned. Now, add the garlic and spices (cumin, oregano, chili powder, cayenne). Breathe in that aroma—it’s *chef’s kiss*.

Pour in the chicken broth and scrape up any tasty bits stuck to the bottom. Nestle the chicken breasts right into the liquid—yes, raw! They’ll poach to perfection. Add the drained white beans, bring everything to a gentle boil, then reduce heat to a simmer. Let it bubble away for 20 minutes (set a timer—trust me).

Fish out the chicken with tongs and shred it on a cutting board using two forks. It should fall apart easily. Stir it back into the pot, then reduce heat to low. Here’s the creamy finale: whisk in sour cream and cheese until melted and silky. Taste and adjust salt, pepper, or spice. Garnish with cilantro. Boom—done!

Instant Pot Method

Pressure cooker pals, this one’s for you! Hit *Sauté* on your Instant Pot and add the oil. Once hot, cook onions until soft, about 3 minutes. Add garlic and spices, stirring for 30 seconds until fragrant. Cancel sauté mode.

Pour in broth (scraping the bottom to prevent burn warnings), then add raw chicken and beans. Secure the lid, set valve to *Sealing*, and pressure cook on *High* for 10 minutes. Let it naturally release for 5 minutes, then quick release.

Remove chicken, shred it, and return to pot. Stir in sour cream and cheese until creamy—the residual heat will melt everything beautifully. Taste and adjust seasoning. Pro tip: If it’s too thin, let it sit on *Sauté* (uncovered) for a few minutes to thicken. Serve with extra cheese and a lime wedge. Dinner’s ready in half the time!

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See? Whether stovetop or Instant Pot, this chili is foolproof. Want it thicker? Mash some beans before adding dairy. Need more heat? Extra cayenne or diced jalapeños work wonders. Now go grab a spoon—you’ve earned it.

Tips for the Best White Chicken Chili

After making this cozy chili more times than I can count (my family won’t let me stop!), I’ve picked up some game-changing tricks along the way. First off—thickness is everything. If your chili looks too thin, just mash about a third of the beans right in the pot with a fork before adding the dairy. Instant creaminess! For spice lovers, double the cayenne or add a diced jalapeño with the onions—my brother-in-law swears by this. Always wait to add salt until after the cheese melts—trust me, it’ll taste totally different!

Fresh garnishes make it sing—I pile on extra Monterey Jack, cilantro, and a squeeze of lime. And here’s my freezer secret: portion cooled chili into zip-top bags, lay them flat to freeze, and they’ll stack like books. To reheat, just dunk the sealed bag in warm water or dump it into a saucepan with a splash of broth to revive the creamy texture. Find more hacks like this on Pinterest—my “Soup Season” board is packed with them.

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Ingredient Substitutions and Variations

Listen, life happens—maybe you’re out of sour cream or feeding a dairy-free friend. No stress! This chili forgives all. Swap sour cream for plain Greek yogurt (it’ll add tang plus extra protein). Out of Monterey Jack? Pepper jack brings heat, while cheddar gives it a sharper bite. For my vegan pals, coconut milk works wonders instead of dairy (just skip the cheese). If you only have kidney or black beans, go for it—your chili will just look more rebellious!

Vegetarian? Replace chicken with extra beans and mushrooms (portobellos add meaty texture). And if you’re feeling fancy, try adding corn or diced green chiles for southwest flair. The beauty? This recipe’s like your favorite jeans—adjustable and always comfy.

Serving Suggestions for White Chicken Chili

Okay, let’s talk toppings and sides—because that’s where the fun begins! I pile bowls high with extra shredded cheese, avocado slices (they melt into the warmth, oh my), and a big squeeze of lime for brightness. Warm cornbread on the side is non-negotiable in my house—it’s perfect for dunking into that creamy broth. For crunch, fried tortilla strips or a handful of crushed tortilla chips add texture, while a dollop of cool sour cream tames any extra spice. And always, always fresh cilantro—it makes everything taste like a celebration!

Storage and Reheating Instructions

This chili keeps like a dream! For the fridge, let it cool completely before popping it in airtight containers—it’ll stay fresh for up to 4 days. Freezer lovers, listen up: portion it into freezer bags (I do 2-cup servings), squeeze out excess air, and lay them flat to freeze. They’ll stack neatly and thaw in a flash! When reheating, go low and slow—a splash of broth or water helps restore the creamy texture. Microwave at 50% power, stirring occasionally, or warm gently on the stove. Pro tip: If the dairy separates a bit, just whisk vigorously—it’ll come back smoother than ever!

White Chicken Chili Nutrition Information

Let’s talk numbers—because who doesn’t love comfort food that loves you back? One hearty serving (about 1 cup) of this chili packs around 320 calories, with 28g of protein to keep you full (goodbye, snack attacks!). You’ll get 12g of fat (mostly from that luscious dairy), 25g of carbs, and a solid 6g of fiber thanks to those white beans. Sodium sits around 450mg—perfectly reasonable for a flavorful bowl!

*Small print time*: These values can wiggle a bit depending on your exact ingredients (full-fat vs. light sour cream, low-sodium broth, etc.). But here’s the best part—it’s indulgent enough to feel like a treat, yet wholesome enough that I’ve eaten it three days straight without guilt. That’s what I call winning!

White Chicken Chili

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A creamy, mildly spicy chili with white beans and shredded chicken, perfect for weeknights. High in protein and freezer-friendly.

• Author: Sophia Collins
• Prep Time: 10 min
• Cook Time: 30 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 2 cans white beans, drained and rinsed
• 4 cups chicken broth
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic, cumin, oregano, chili powder, and cayenne. Cook for 1 minute until fragrant.
3. Add chicken breasts, white beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove chicken, shred with two forks, and return to the pot.
5. Stir in sour cream and cheese until melted. Season with salt and pepper.
6. Garnish with fresh cilantro before serving.

Notes

• For a thicker chili, mash some of the beans before adding the sour cream.
• Freeze leftovers in portion-sized containers for easy meals later.
• Find more recipes on our Pinterest account.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 75mg