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Easy 5-Ingredient White Chicken Chili

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A quick and creamy white chicken chili made with just five simple ingredients, perfect for busy weeknights. Ready in about 30 minutes, this comforting dish is naturally creamy without heavy cream.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts
  • 2 cans (15 oz or 425g each) white beans (cannellini or great northern), drained and rinsed (one can undrained)
  • 1 can (4 oz or 113g) diced green chiles
  • 4 cups (960ml) low-sodium chicken broth
  • 1 tablespoon (8g) ground cumin
  • Salt and pepper to taste
  • Optional: fresh lime juice, chopped cilantro, shredded Monterey Jack cheese, sour cream, diced avocado, tortilla strips

Instructions

  1. Prep the chicken: Pat chicken breasts dry and season with salt and pepper. If thick, butterfly for even cooking.
  2. Sear the chicken: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Cook chicken 4-5 minutes per side until golden brown. It doesn’t need to be fully cooked through.
  3. Add broth and aromatics: Pour in chicken broth, scraping up browned bits. Add diced green chiles (with liquid) and ground cumin. Stir to combine.
  4. Simmer the chicken: Bring to a gentle boil, reduce heat to medium-low, cover, and simmer 15 minutes until chicken is cooked through (165°F/74°C).
  5. Shred the chicken: Transfer chicken to a cutting board, rest 2 minutes, then shred with two forks or a hand mixer. Return to pot.
  6. Blend the beans: Drain one can of white beans and add to pot. Add second can with its liquid. Using an immersion blender, blend about half the beans until smooth. Alternatively, transfer 1 cup chili liquid and beans to a blender, blend, and return to pot.
  7. Finish and season: Simmer 5 more minutes. Taste and adjust seasoning with salt, pepper, lime juice, or cayenne. Stir in cilantro if using.
  8. Serve immediately: Ladle into bowls and top with desired garnishes.

Notes

For a thicker chili, simmer uncovered longer or mash more beans. For a spicier version, add diced jalapeño or cayenne. Leftovers keep up to 5 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: white chicken chili, easy chili, 5-ingredient chili, quick dinner, weeknight dinner, creamy chili

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