Easy White Chicken Chili is sort of my answer to that midweek “oh no, what do I make for dinner” panic. You know the deal: it’s raining, everyone’s tired, and the last thing you want is something fussy or time-consuming. I’ve been there, trust me. Sometimes, you need a meal that feels like a big cozy hug but also doesn’t ask you to be Martha Stewart. This chili absolutely checks both boxes, I kid you not. If you love quick comfort food with real flavor, just stick around… This one’s a game-changer.
How To Make This Soup
Let’s keep this supremely chill, yeah? You start by grabbing some cooked chicken—rotisserie chicken’s a real time-saver here, but any leftover chicken works. You toss it in a big pot with canned white beans (I go navy or great northern—just drain and rinse), green chilies, and a handful of spices like cumin and oregano. Now, you could make this with fresh onions and garlic, but honestly, if you’ve got onion powder and garlic powder… no shame. Pour chicken broth over everything. Bring it to a steady bubble, then let it simmer for, I don’t know, 20 minutes? Stir every so often so nothing sticks. Sometimes I mash a few beans against the side of the pot for extra creaminess. Last step: swirl in some cream cheese (or sour cream if that’s what you’ve got) until melty and smooth. Boom. Done. Try not to eat it straight out of the pot, but hey—I won’t judge.
“This white chicken chili got me through a week of sick kids and zero energy. It’s honestly better than most soups I’ve had at restaurants!” – Megan T.
| Nutritional Component Per Serving (1 cup) | |
| Calories | 270 |
| Protein | 25g |
| Carbohydrates | 20g |
| Fat | 8g |
| Fiber | 5g |
| Sodium | 500mg |
Possible Variations
Alright, so you wanna shake things up? No sweat. Easy White Chicken Chili is seriously forgiving. Swap out navy beans for whatever you have—pinto, black, even garbanzos won’t ruin dinner. Vegetarian friends coming? Skip the chicken, maybe add in some chunky potatoes or sweet corn for texture. Sometimes I throw in a can of diced tomatoes for a pop of color and flavor (looks inviting, trust me). Want it hot? Add jalapeños or a squirt of sriracha at the end. Oh and once, during a crazy pantry clean-out, I used leftover BBQ chicken—unexpected, surprisingly tasty. My friend swears by using a splash of lime juice before serving. Try that too if you’re feeling zesty.
Nutrition Facts (per serving)
Let’s talk real life. This soup’s a pretty solid option if you want something filling but not super heavy. On average, a serving’s got about 270 calories (give or take, depending on how much cream cheese you wander into the soup with). You’ll get about 25 grams of protein from the chicken and beans—awesome for that whole “stay full” thing. Carbs hang out around 20 grams, but lots of it is fiber. Fat can range, usually sat at 8 grams if you use low-fat dairy, more if you go full-on cream cheese (which—zero regrets if you do). There’s salt too, mostly from the canned stuff, so rinse those beans to cut it down. For what it’s worth, this soup beats most takeout options by a country mile in my book.
How to reheat White Bean Chicken Chili
So you made a huge batch figuring you’d eat leftovers later? Smart move. The best way to reheat White Bean Chicken Chili is honestly in the microwave or on the stove, your call. I usually dump a portion in a saucepan over medium heat, stirring occasionally (sometimes add a splash of broth if it looks too thick). Forewarning: it thickens up in the fridge, but a little liquid fixes everything. Microwave crowd? One to two minutes, stir halfway, check if it’s hot. Pretty foolproof. Had leftovers for lunch three days straight once—they just get better, swear.
Can I make it in the Instant Pot?
Yep, this is an Instant Pot champ. Pull out your Instant Pot, chuck in your chicken, beans, green chilies, and broth. Set it to high pressure for 10 minutes. Quick release the pressure after it finishes, then open the lid and swirl in your cream cheese or sour cream. Stir until smooth. The soup ends up extra rich (and you barely have to touch it… which is a win for those lazy days). If you’re the set-and-forget type, this is totally up your alley.
Serving Suggestions
Honestly, this soup’s easy to dress up if you want a five-star restaurant vibe at home. Here are a few ideas:
- Top with shredded cheese (cheddar or pepper jack, so good).
- Sprinkle fresh cilantro or sliced green onions for brightness.
- Serve with tortilla chips. I’ve even crumbled them on top for crunch.
Try cornbread on the side—or even better, dunk it straight in the soup.
Common Questions
Is Easy White Chicken Chili spicy?
Not usually. The green chilies add a mild kick, nothing wild. Toss in jalapeños if you like it bolder.
Can you freeze it?
Absolutely. Stick it in freezer-safe containers and you’re golden for up to 2 months. Thaw in the fridge overnight, then reheat.
What’s the best chicken to use?
Rotisserie chicken is super convenient, but leftover grilled chicken works really well. In a pinch, canned works too.
Does it taste good the next day?
Ridiculously good, almost better actually. Flavors seem to settle in and get all cozy together.
Is cream cheese required?
Nope, but it adds a silky texture. Sour cream or Greek yogurt also make it creamy if you’re short on cream cheese.
Let’s Get Cooking!
So, there you have it—I don’t know about you, but I can never have too many quick, satisfying dinner ideas. Easy White Chicken Chili really is comfort food you can make on the craziest weeknight. If you love simple recipes with room to play, this should be in your regular dinner rotation. Seriously, try it, and let me know how it turns out. And hey, if you want a step-by-step video or more cozy soup ideas, check out my favorite roundup here. Go on—chili night’s about to get way easier.
Easy White Chicken Chili
Equipment
- Large Pot
- Wooden Spoon
- Measuring Cups
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded; rotisserie or leftover
- 2 cans white beans drained and rinsed (navy or great northern)
- 1 can green chilies
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp onion powder or 1 small onion, chopped
- 1 tsp garlic powder or 2 cloves fresh garlic
- 1/2 cup cream cheese or sour cream
Optional Toppings
- shredded cheddar or pepper jack cheese
- chopped cilantro
- sliced green onions
- tortilla chips for serving or crumbling on top
- cornbread for serving
Instructions
- Add cooked chicken, white beans, green chilies, spices, and chicken broth to a large pot.
- Bring the mixture to a steady simmer over medium heat.
- Let simmer for 20 minutes, stirring occasionally. Mash a few beans against the pot for added creaminess, if desired.
- Stir in cream cheese (or sour cream) until fully melted and smooth.
- Serve hot with your choice of toppings like cheese, cilantro, or tortilla chips.