The Ultimate White Chicken Chili: Ready in Under 25 Minutes!

Are you on the hunt for a meal that offers pure comfort and exceptional flavour, all while being ready faster than your favourite sitcom episode? Do you dream of a dinner that delights everyone at the table but doesn’t demand hours of clean-up? If this sounds like your kind of meal, then we’ve got just the recipe for you.

Allow us to introduce our sensational White Chicken Chili. This is a far cry from the usual tomato-based chili you might be used to. Instead, it’s a brighter, creamier, and wonderfully tangy version that has secured its place as a staple in our homes. It provides all the hearty warmth of a traditional chili, but with a fresh and lively character. We’ve fine-tuned this recipe to be a genuine 25 Minute Meal, demonstrating that you don’t need to spend hours simmering a pot to develop a rich, complex taste. It’s the perfect comfort dish for hectic weeknights, crisp evenings, or whenever you need a warm embrace in a bowl.

We will walk you through each straightforward step, from building the aromatic foundation to revealing our special technique for achieving that wonderfully creamy consistency without relying on heavy cream. For another deeply satisfying chicken recipe, you might also enjoy our Low Carb Chicken Casserole.

Why You’ll Love This Recipe

• It’s a genuine Quick Meal: From the first chop to the final garnish, this dish is crafted to be on your table in less than 25 minutes, making it a true weeknight champion.
• Creamy without the guilt: We employ a clever combination of cannellini beans and cream cheese to forge a velvety, rich texture that feels wonderfully indulgent yet remains surprisingly light.
• Packed with flavour: An elegant mix of cumin, coriander, and mild green chillies infuses this chili with a warm, fragrant depth that is sophisticated without being overly spicy.
• A fantastic Healthy Chili option: Abundant in lean protein from chicken and dietary fibre from beans, this is a well-rounded and nourishing meal that will leave you feeling full and content.
• Endlessly customisable: This is where the fun really begins! Arrange a toppings station with soured cream, avocado, cheese, and tortilla chips, allowing everyone to craft their own perfect bowl.

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g boneless, skinless chicken breasts, cut into 2cm (¾-inch) cubes
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp dried oregano
• 1 (120g or 4oz) tin of mild chopped green chillies, drained
• 2 (400g) tins of cannellini beans, rinsed and drained
• 750ml (about 3 cups) low-sodium chicken stock
• 120g (about ½ cup) full-fat cream cheese, softened
• Juice of 1 large lime
• A large handful of fresh coriander, roughly chopped
• Salt and freshly ground black pepper, to taste

To create this wonderful White Chicken Chili, you will require a selection of straightforward, fresh ingredients that meld together perfectly. Here is the list of what we use to make this culinary gem:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g boneless, skinless chicken breasts, cut into 2cm (¾-inch) cubes
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp dried oregano
• 1 (120g or 4oz) tin of mild chopped green chillies, drained
• 2 (400g) tins of cannellini beans, rinsed and drained
• 750ml (about 3 cups) low-sodium chicken stock
• 120g (about ½ cup) full-fat cream cheese, softened
• Juice of 1 large lime
• A large handful of fresh coriander, roughly chopped
• Salt and freshly ground black pepper, to taste

How to Make the Best White Chicken Chili: A Step-by-Step Guide

We’ve streamlined this recipe into easy-to-follow, manageable stages. Follow our lead, and you’ll have a flawless pot of chili ready in a flash!

Step 1: Sauté the Aromatics

To begin, we must create our base layer of flavour. Warm the olive oil in a large saucepan or Dutch oven over a medium heat. When it begins to shimmer, add the finely chopped onion and cook for 4–5 minutes, stirring periodically, until it has softened and turned translucent. Next, stir in the minced garlic and cook for one more minute until its aroma is released. Take care that the garlic doesn’t catch and burn, which can make it taste bitter.

Step 2: Cook the Chicken and Spices

Increase the heat a little and add the cubed chicken to the pan. Season it well with salt and pepper. Continue to cook for 5–6 minutes, stirring frequently, until the chicken has browned nicely on all sides and is cooked all the way through. Then, sprinkle over the ground cumin, ground coriander, and dried oregano. Stir to combine and allow the spices to toast for around 30 seconds to really bring out their fragrances. Finally, mix in the drained green chillies.

Step 3: Build the Creamy Chili Base

Now it’s time for our trick to achieving a super creamy chili! Pour the chicken stock into the pan and bring the mixture to a low simmer. Add approximately three-quarters of the rinsed cannellini beans, setting aside the remainder for the end. Allow this to simmer for 5 minutes. As it bubbles away, it’s worth noting the health benefits. Cannellini beans provide not just a creamy texture but are also a brilliant source of plant-based protein and fibre, a fact supported by health authorities like the British Nutrition Foundation.

With care, transfer about two cups of the hot chili liquid and beans into a blender. Add the softened cream cheese. Whizz on a high setting until the mixture is completely smooth and velvety. Pour this creamy liquid back into the main pot and stir it through until everything is well combined. This method gives the Chicken Chili a gorgeous body without any heaviness.

Step 4: Simmer and Finish

Let the chili bubble away gently for another 5–10 minutes, which will allow all the flavours to marry together. You’ll notice it thickens a little more as it cooks. Right before you’re ready to serve, stir in the remaining whole cannellini beans, the fresh lime juice, and the chopped coriander. The zest from the lime is crucial—it beautifully cuts through the richness and makes all the other flavours pop. Give it a final taste and add a little more salt and pepper if you think it needs it.

Top Tips for the Perfect Chili

Are you ready to elevate your White Chicken Chili from delicious to truly memorable? Here are some of our most-loved tips and variations:

• Use a rotisserie chicken: For an even quicker preparation, simply shred the meat from a shop-bought rotisserie chicken and add it during Step 3 with the stock and beans.
• Vary your beans: While we adore the creaminess that cannellini beans provide, this chili is also excellent when made with butter beans, haricot beans, or even a combination of the three.
• Adjust the heat: Our recipe is designed to be mild and suitable for the whole family. If you enjoy more of a kick, add a finely diced fresh jalapeño with the garlic, or a pinch of cayenne pepper along with the other spices.
• Don’t skip the toppings: The toppings are a vital part of the experience! They contribute texture, freshness, and extra layers of flavour that truly complete the meal.

If you’re on the lookout for more swift and tasty chicken dishes, our Garlic Parmesan Chicken Pasta Recipe is another fantastic weeknight choice.

Serving and Topping Suggestions

Ladle your gorgeous White Chicken Chili into warmed bowls and invite everyone to personalise their meal. Here is a list of our favourite accompaniments:

• Crushed tortilla chips for a satisfying, salty crunch
• A generous dollop of soured cream or Greek yoghurt
• Grated Monterey Jack or a mature cheddar cheese
• Diced fresh avocado or a spoonful of homemade guacamole
• An extra sprinkle of freshly chopped coriander
• Thinly sliced red onion or spring onions for a sharp bite
• Pickled or fresh jalapeño slices for an extra burst of heat

Storage and Reheating Instructions

One of the fantastic qualities of this chili is that its flavours deepen and improve overnight, making it ideal for leftovers.

• To Store: Let the chili cool down completely before you transfer it into an airtight container. It will stay fresh in the refrigerator for up to 4 days.
• To Freeze: This chili is perfectly suitable for freezing. After it has cooled, portion it into freezer-safe containers or bags. It can be stored in the freezer for up to 3 months.
• To Reheat: Thaw any frozen chili in the refrigerator overnight. Reheat it gently in a saucepan over a medium-low heat, stirring every so often until it is piping hot. You might need to add a small splash of chicken stock or water to achieve your preferred consistency.

FAQ

A New Weeknight Favourite

And there you have it—a wonderfully warm, comforting, and exceptionally tasty White Chicken Chili that serves as proof that a truly satisfying meal doesn’t require hours of effort. It strikes the perfect chord between creamy, zesty, and savoury, and it’s a recipe that we find ourselves making time and time again.

So, why not give it a go? Tie on your apron, assemble your ingredients, and try this incredible White Chicken Chili recipe for dinner tonight. We’re quite certain it will become a treasured part of your regular meal rotation. Don’t forget to pop back and leave a comment below to tell us how it turned out and which delicious toppings you chose!

Recipe Card

Prep: 5 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g boneless, skinless chicken breasts, cut into cubes
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp dried oregano
• 1 (120g) tin of mild chopped green chillies, drained
• 2 (400g) tins of cannellini beans, rinsed and drained
• 750ml low-sodium chicken stock
• 120g full-fat cream cheese, softened
• Juice of 1 large lime
• A large handful of fresh coriander, roughly chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat oil in a large pot. Sauté onion until soft (4-5 mins), then add garlic and cook for 1 minute more.
2. Add chicken, season with salt and pepper, and cook until browned (5-6 mins). Stir in cumin, coriander, oregano, and green chillies.
3. Pour in stock and three-quarters of the beans. Bring to a simmer for 5 minutes.
4. Carefully transfer about two cups of the chili mixture to a blender. Add the softened cream cheese and blend until completely smooth.
5. Pour the creamy mixture back into the pot. Add the remaining beans, stir, and simmer for another 5-10 minutes to thicken.
6. Remove from heat and stir in the lime juice and fresh coriander. Season to taste and serve immediately with your favourite toppings.