This Easy White Chicken Chili recipe is ideal for feeding a crowd and works great in a slow cooker. This comforting white bean chili is full of green chiles and melty cheese, and it comes together quickly for a satisfying weeknight or weekend meal.
EASY WHITE CHICKEN CHILI
Family photos can be a bit of a production, and this year was no different at our house. My husband tolerates most things, but he really dislikes having his picture taken. Still, I think it’s important to capture little moments and milestones as the years go by, so we make it happen.
As part of the usual pre-picture routine, I asked whether he’d shave. He hadn’t shaved in months and was steadily developing a full beard. He made a bargain — he’d shave if I agreed to cancel the photo session. I made it clear that wasn’t happening, so our slightly rugged-looking family member made it onto the card this year.
With December filling up fast and social plans piling on, I’ve been relying on simple, low-stress meals that don’t take much time. This Easy White Chicken Chili fits the bill: it can be put together in under 20 minutes on the stovetop or assembled in the slow cooker for a hands-off option. It’s hearty, cheesy, and warming — perfect for a chilly evening or a casual gathering.
I often use leftover roasted turkey or chicken for this chili, but fully cooked shredded chicken works just as well. The flavor base is straightforward: sautéed onion, chicken broth, white beans, green chiles, and a blend of spices. Stir in sour cream and Monterey Jack at the end to create a creamy, slightly tangy finish. Add a few dashes of Tabasco or your favorite hot sauce for extra heat if you like a kick.
Other soups to try
- Panera-style Broccoli Cheese Soup
- Homemade Chicken Noodle Soup
- Cauliflower Soup
- Creamy Potato Soup
- Easy Tomato Soup
- Chicken Tortilla Soup
- Slow Cooker Tomato Basil Parmesan Soup
- Zuppa Toscana
- Egg Drop Soup
- Lasagna Soup
Easy White Chicken Chili
Christy Denney
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Cook Time: 3 hrs 30 mins (slow cooker) / 30 mins (stovetop)
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Servings: 8 servings
Ingredients
- 1 onion, chopped (about 1 1/2 cups)
- 1 Tablespoon olive oil
- 3 cups chicken broth
- 3 cans (15½ ounces each) Great Northern beans, drained and rinsed (or other white beans such as cannellini)
- 2 cups cooked chicken, shredded
- 1 (4 ounce) can diced green chiles, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 3/4 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- Optional: Tabasco or other hot sauce, to taste
Instructions
- In a large stockpot over medium heat, warm the olive oil and sauté the chopped onion until tender and translucent, about 5–7 minutes.
- Stir in the chicken broth, drained white beans, shredded chicken, diced green chiles, ground cumin, garlic powder, dried oregano, and black pepper. Bring the mixture to a gentle simmer.
- Reduce heat and simmer for about 30 minutes on the stovetop, stirring occasionally, until the flavors meld and the chili is heated through.
- Shortly before serving, remove the pot from heat and stir in the sour cream and shredded Monterey Jack cheese until the cheese is fully melted and the chili is creamy. Taste and add Tabasco or other hot sauce if you prefer more heat.
- To serve, ladle into bowls and garnish as desired with extra cheese, chopped cilantro, diced avocado, or a squeeze of lime.
- Slow Cooker Version: Sauté the onion until soft, then add everything except the sour cream and cheese to a crockpot. Cook on low for 3–4 hours. Stir in sour cream and cheese shortly before serving and allow the cheese to melt. Add hot sauce if desired.
Notes
This recipe is adapted from a classic white chili and simplified for busy cooks. Using leftover roasted turkey or rotisserie chicken is an easy way to save time. If you prefer a thicker chili, mash some of the beans against the side of the pot before adding the sour cream and cheese. For a lighter version, substitute plain Greek yogurt for some of the sour cream, added off the heat to prevent curdling.
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Course: Main Course