Have you ever had one of those days? The kind where you want something seriously comforting for dinner but have very little time or energy. I know I have. On nights like that, I turn to simple, satisfying meals that feel like a warm hug in a bowl. And honestly, this White Chicken Chili is exactly that.
It’s one of my favorite Chicken Dinner Recipes because it’s so easy to make and packed with flavor. Using ground chicken makes it come together in a flash. You get all the goodness of a slow simmered chili without all the waiting. Let’s get cooking!
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Why You’ll Love This Recipe
So, what makes this White Chicken Chili recipe so special? First off, it’s incredibly simple. You don’t need any fancy kitchen gadgets or complicated techniques. It’s a straightforward recipe that delivers big results, which is a huge win in my book.
It’s also a fantastic way to use ground chicken. We all get stuck in a rut with our proteins, right? This is one of those Ground Chicken Recipes that will make you remember how versatile and tasty it can be. It keeps the chili light yet satisfying.
The flavors are just so well balanced. You have the savory chicken, the creamy cannellini beans, and a gentle warmth from the green chiles and cumin. It’s a comforting blend that isn’t too spicy, making it a great choice for the whole family.
Plus, cleanup is a breeze. Most of the magic happens in one large pan, so you won’t be left with a mountain of dishes. I think we can all agree that less time cleaning means more time enjoying our meal. This is a weeknight dinner dream come true.
Finally, it’s all about the toppings! This chili is a wonderful canvas for your favorite garnishes. A dollop of sour cream, a sprinkle of sharp cheddar, some fresh cilantro. You can customize each bowl just the way you like it. This makes dinner feel a little more fun and personal.
Ingredients
Here’s what you’ll need to gather to make this amazing White Chicken Chili. The list is short and sweet, using ingredients you might already have on hand.
- 1 tablespoon vegetable oil
- 1 pound lean ground chicken
- 1 medium onion, chopped
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1 can (4 ounces) chopped green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 can (14.5 ounces) reduced sodium chicken broth
- Optional toppings: Reduced fat sour cream, shredded cheddar cheese and chopped fresh cilantro
Step By Step Instructions
Ready to put it all together? Following these simple steps will give you a delicious bowl of chili in no time. It’s one of the easiest Chicken Dinner Recipes you will ever make.
Step 1: Cook The Chicken And Onion
First, grab a large pan or Dutch oven. Heat your vegetable oil over a medium to high heat. Once the oil is shimmering slightly, add the ground chicken and chopped onion. Cook this mixture for about 6 to 8 minutes.
You’ll want to use your spoon to break up the chicken into small crumbles as it cooks. The goal is to get the chicken cooked through until it’s no longer pink. The onions should be soft and translucent. This step builds the first layer of flavor for your White Chicken Chili.
Step 2: Mash The Beans
Now for a little trick that makes this chili wonderfully creamy without any cream. Take one can of the rinsed cannellini beans and pour them into a small bowl. Use a fork or a potato masher to gently mash them up. You don’t need a smooth puree, just a rough mash.
This simple step helps to thicken the broth and gives the final dish a fantastic texture. It’s a neat little trick I use in a lot of my bean based soups and chilis.
Step 3: Combine And Simmer
It’s time to bring everything together. To the pan with your cooked chicken and onion, add the mashed beans. Then, add the remaining whole can of beans, the chopped green chiles, the cumin, oregano, and pepper.
Give it all a good stir to combine everything. Pour in the chicken broth and stir again. Bring the entire mixture to a boil. Once it’s boiling, reduce the heat to low. Cover the pan and let it simmer for about 12 to 15 minutes.
This simmering time is where the magic happens. All those wonderful flavors get a chance to mingle and deepen, turning a few simple ingredients into a truly delicious meal. Your kitchen is going to smell amazing!
Step 4: Serve And Garnish
After simmering, your White Chicken Chili is ready to serve! Ladle the hot chili into bowls. Now for the best part, the toppings. Feel free to get creative here. A scoop of sour cream, a generous sprinkle of shredded cheddar cheese, and some fresh cilantro are classic choices.
These toppings add coolness, creaminess, and a fresh herby bite that complements the warm chili beautifully. Everyone can customize their own bowl, which is always a hit.
How To Store Leftovers
Got leftovers? You’re in luck, because this White Chicken Chili tastes even better the next day. The flavors have more time to settle and deepen, making it a fantastic make ahead meal for lunches or another easy dinner.
To store, allow the chili to cool down completely to room temperature. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to four days. When you’re ready to eat, simply reheat it on the stovetop over medium low heat or in the microwave.
This chili also freezes beautifully. Place the cooled chili in a freezer safe container or a zip top bag. It can be frozen for up to three months. To reheat, let it thaw in the refrigerator overnight before warming it up on the stove.
Tips
Want to make your White Chicken Chili even more delicious? Here are a few simple tips. You can easily adjust the spice level. The canned green chiles are mild, but if you like more heat, feel free to add a pinch of cayenne pepper or some finely chopped jalapeño along with the onions.
Don’t be afraid to add more vegetables. A can of corn, drained, or some chopped bell peppers would be a wonderful addition. Just add them in with the onion and chicken to cook through. It’s a great way to add extra nutrients and texture.
For an extra boost of flavor, squeeze a bit of fresh lime juice into each bowl just before serving. The brightness of the lime juice really wakes up all the other flavors in the chili. It provides a nice, fresh contrast to the rich and savory notes of the dish.
If you don’t have cannellini beans, other white beans like Great Northern or navy beans will work just as well. The key is to have a creamy white bean to complete the base of your White Chicken Chilli.
Conclusion
And there you have it! A simple, flavorful, and incredibly satisfying White Chicken Chili. This recipe proves that you don’t need a lot of time or a long list of ingredients to create a memorable meal. It’s a standout among Ground Chicken Recipes.
Whether you’re looking for a quick weeknight dinner, a cozy meal for a chilly evening, or something tasty to serve to guests, this chili fits the bill. It’s one of those reliable Chicken Dinner Recipes you’ll find yourself making again and again. I hope you and your family love it as much as I do.
FAQ
Can I Use Chicken Breast Instead Of Ground Chicken?
Yes, you absolutely can. You can use cooked, shredded chicken breast. A rotisserie chicken is a great shortcut here. Simply stir in about two to three cups of shredded chicken during the last few minutes of simmering, just long enough to heat it through.
Is This White Chicken Chilli Spicy?
This recipe is very mild. The canned chopped green chiles provide a lot of flavor but very little heat. It’s designed to be family friendly. If you prefer a spicier chili, you can add a pinch of cayenne pepper or a chopped jalapeño for an extra kick.
What Can I Serve With This Chili?
This White Chicken Chili is wonderful on its own, but it’s also great with a side of cornbread, tortilla chips for dipping, or a simple green salad. Serving it over a bed of fluffy white rice is also a delicious option to make it even heartier.
How Can I Make It Creamier?
The mashed beans add a nice touch of creaminess naturally. If you want it even richer, you can stir in a few ounces of softened cream cheese or a splash of heavy cream at the very end of cooking. Just heat it through gently without letting it boil.
White Chicken Chili
This simple White Chicken Chili recipe offers a warm, comforting meal that’s easy to make and packed with flavor. Using lean ground chicken, cannellini beans, and mild green chiles, it’s a satisfying weeknight dinner that comes together quickly.
Requirements
Ingredients
Instructions
- Heat vegetable oil in a large pan or Dutch oven over medium to high heat. Add the ground chicken and chopped onion. Cook for 6 to 8 minutes, using a spoon to break up the chicken into small crumbles, until the chicken is no longer pink and the onions are soft and translucent.
- Take one can of the rinsed cannellini beans and pour them into a small bowl. Use a fork or a potato masher to gently mash them up until roughly mashed.
- To the pan with your cooked chicken and onion, add the mashed beans, the remaining whole can of beans, chopped green chiles, the cumin, dried oregano, and pepper. Pour in the chicken broth. Stir well to combine all ingredients.
- Bring the entire mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 12 to 15 minutes, allowing the flavors to deepen.
- Ladle the hot chili into bowls. Garnish with optional toppings such as reduced fat sour cream, shredded cheddar cheese, and chopped fresh cilantro, customizing each bowl to your liking. Serve immediately.
Notes
Leftovers taste even better the next day. Store cooled chili in an airtight container in the refrigerator for up to four days, or freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Adjust spice with cayenne pepper or chopped jalapeño for more heat.
Add extra vegetables like corn or bell peppers with the onion and chicken during cooking.
A squeeze of fresh lime juice before serving brightens all the flavors.
Great Northern or navy beans can be used if cannellini beans are unavailable.
To make it even creamier, stir in a few ounces of softened cream cheese or a splash of heavy cream at the end of cooking.
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