Looking for a cozy dish that warms you from the inside out? This Easy 30 Minute White Chicken Chili is just what you need for those chilly winter nights. I remember one evening when my son, Jake, came home from school and declared he was freezing. A big bowl of this chili turned his frown upside down, and it became a family favorite ever since.
Table of Contents
Why You’ll Love It
- It’s quick and easy, ready in just 30 minutes.
- Creamy, comforting flavors that everyone loves.
- Perfect for busy weeknights or a cozy weekend meal.
Pure Comfort
With its creamy texture and hearty chicken, this chili is pure comfort food. Plus, it’s packed with flavor and nutrients, making it a great choice for the whole family.
What You Need
- 1 1 lb boneless, skinless chicken breasts – cut into bite-sized pieces
- 1 1 large yellow onion – diced
- 2 2 cloves garlic – minced
- 1 1 can (15 oz) white beans – drained and rinsed
- 1 1 can (4 oz) diced green chilies – mild or hot, based on preference
- 2 2 cups chicken broth – low sodium recommended
- 1 1 tsp ground cumin – adds warmth
- 1 1 tsp chili powder – for a bit of spice
- 1 1 cup heavy cream – for creaminess
- to taste Salt and pepper – for seasoning
- 1 1 cup shredded cheese – for topping; cheddar or Monterey Jack works well
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made ahead and stored.
Steps to Make It
- Start by heating a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 3 minutes. The aroma will fill your kitchen, making everyone curious about dinner.
- Next, toss in the minced garlic and chicken pieces. Cook until the chicken is no longer pink, about 5-7 minutes. Stir occasionally to ensure even cooking; you want it to be tender and juicy.
- Now, add the white beans, diced green chilies, chicken broth, cumin, and chili powder. Stir everything together and bring the mixture to a gentle simmer. You’ll see bubbles forming, which means it’s cooking beautifully.
- Once it’s simmering, reduce the heat and pour in the heavy cream. Stir well to combine and let it cook for another 5 minutes. The chili should start to thicken slightly, giving it that creamy texture we all love.
- Taste your chili and season with salt and pepper as needed. A little seasoning goes a long way, so start with a pinch and adjust to your liking.
- Finally, serve the chili hot in bowls, topped with shredded cheese. Watch as it melts into the warm chili, creating an inviting dish that’s hard to resist.
Make It Perfect
- For a lighter version, you can substitute half-and-half for the heavy cream.
- If you want extra heat, add some diced jalapeños or a dash of hot sauce.
Mix It Up
- Try adding corn for a sweet crunch.
- Swap out chicken for turkey or use canned chicken for even quicker prep.
Perfect Partners
- Serve with warm cornbread on the side.
- Pair with a simple green salad for a balanced meal.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare it a day in advance and reheat it when you’re ready to serve.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this chili?
Yes, it freezes well! Just make sure to cool it completely before transferring it to a freezer-safe container.
What can I substitute for the chicken?
You can use shredded rotisserie chicken or even omit it for a vegetarian version.
Is this chili spicy?
It’s mild, but you can adjust the spice level by using hot green chilies or adding cayenne pepper.
Conclusion
This Easy 30 Minute White Chicken Chili is a delightful dish that brings warmth and comfort to your table. Whether it’s a busy weeknight or a cozy family gathering, this recipe is sure to please everyone. Give it a try and enjoy the smiles around your dinner table!
Easy 30 Minute White Chicken Chili for Cozy Winter Nights
Equipment
- Large Pot
Ingredients
Main
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 can (15 oz) white beans drained and rinsed
- 1 can (4 oz) diced green chilies mild or hot, based on preference
- 2 cups chicken broth low sodium recommended
- 1 tsp ground cumin adds warmth
- 1 tsp chili powder for a bit of spice
- 1 cup heavy cream for creaminess
- to taste salt and pepper for seasoning
- 1 cup shredded cheese for topping; cheddar or Monterey Jack works well
Instructions
- Heat a large pot over medium heat and sauté the diced onion until translucent, about 3 minutes.
- Add minced garlic and chicken pieces; cook until chicken is no longer pink, about 5-7 minutes, stirring occasionally.
- Add white beans, diced green chilies, chicken broth, cumin, and chili powder; stir and simmer until bubbles form.
- Reduce heat and pour in heavy cream; stir and cook for an additional 5 minutes until chili thickens slightly.
- Season with salt and pepper to taste, starting with a pinch and adjusting as needed.
- Serve hot in bowls topped with shredded cheese, allowing it to melt into the chili.