Amazing 50-Minute White Chicken Chili

When I think about real comfort food, I picture my mom’s Sunday pot roast, or maybe a slow-cooked stew. But when the weather turns cooler here in Asheville, NC, nothing beats a hearty, soulful bowl of White Chicken Chili. For years, I thought chili meant heavy grease and tons of red meat, which certainly didn’t fit my journey after losing 80 pounds.

That’s why I started Easy Detox Recipes—to prove that you can have that deep, satisfying Southern comfort without sacrificing your health goals. This specific White Chicken Chili recipe is my answer to that craving. It’s packed with flavor from fresh peppers and bright spices, but it uses lean chicken and creamy white beans instead of feeling weighed down.

Trust me, this recipe is proof that clean eating doesn’t mean boring meals. It’s quick enough for a Tuesday night but special enough for company. I’m so excited for you to try this lighter, brighter take on a classic favorite!

Why You Will Love This White Chicken Chili

I’ve tweaked so many family recipes over the years to make them work for my cleaner eating style, and this white chicken chili is one of my biggest wins! It delivers all the cozy satisfaction you want from comfort food without the heavy feeling afterward. It’s truly weeknight magic.

Quick Prep and Simple Assembly

• Total time is only 50 minutes, start to finish, which is amazing for a chili this rich.
• The chicken cooks right in the pot, so you don’t need a separate pan or a slow cooker for this stovetop version.
• The steps are super clear—sauté, simmer, shred, stir—you can’t mess it up!

Flavorful Yet Clean Ingredients

• We rely on white beans for that wonderful, natural thickness instead of relying only on heavy cream or tons of cheese.
• We use fresh onion, garlic, and peppers to build deep flavor, keeping the sodium down by starting with low-sodium broth.
• The salsa verde brightens everything up, giving you that zesty punch that makes you reach for another spoonful.

Ingredients for Your White Chicken Chili

When I first started making this, I used whatever I had on hand, but I quickly learned that precision here makes a huge difference in that signature creamy texture. You absolutely need to make sure your cream cheese is at room temperature, or it will just clump up and fight you when you try to stir it in! Don’t skip the fresh prep on those aromatics—that’s where the real flavor foundation comes from.

I’ve broken down the list below so you can easily shop for everything. If you’re looking at the spice amounts, trust me, that cumin and smoked paprika are non-negotiable for that smoky depth.

Core Components and Aromatics

This section covers the base of our chili—the oil we cook in, the fresh veggies that give it body, the chicken, and all those gorgeous spices that make it smell like heaven while it simmers.

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 poblano peppers, seeded and chopped
• 1 jalapeño, seeded if desired, chopped (leave some seeds in for a kick!)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Kosher salt and black pepper, to taste
• 1 pound boneless, skinless chicken breasts or thighs
• 4–6 cups low-sodium chicken broth

Creaminess and Flavor Boosters

This is where the magic happens that turns this from a regular soup into a rich, satisfying chili. The cream cheese melts down beautifully, and the salsa verde brings in a nice, tangy brightness.

• 4 ounces cream cheese, at room temperature
• 1 can white beans (cannellini or great northern), drained
• 1/2 cup salsa verde
• 1 cup shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• Lime zest and juice, for serving
• Optional add-ins: 1 cup corn kernels and 1 can diced green chiles (4 oz)

Necessary Equipment for Making White Chicken Chili

You don’t need a ton of fancy gadgets for this stovetop wonder! Since everything cooks in one pot, cleanup is simple. Just make sure you have a dedicated pot that’s large enough to hold all those ingredients comfortably.

• Large pot or Dutch oven
• Sharp knife and cutting board for chopping veggies
• Wooden spoon or silicone spatula for stirring
• Tongs or two forks for shredding the cooked chicken

Step-by-Step Instructions for White Chicken Chili

Okay, let’s get cooking! This part moves fast once you get going, so have your ingredients measured out and ready to go. I always chop all my peppers and onions first—that way I’m not frantically dicing while my garlic burns!

Building the Flavor Base

First thing, get your large pot or Dutch oven over medium heat and pour in that olive oil. Once it shimmers just a little, toss in your chopped onion. You want to cook that until it starts to smell sweet, usually about four minutes. Then, bring in the garlic, poblanos, and jalapeño. This is the fun part: stir in your cumin, paprika, chili powder, salt, and pepper. Keep stirring everything together for a good five to ten minutes. You want those spices to really bloom in the oil—it should smell incredibly fragrant before you move on. That deep smell is the secret to a non-boring chili!

Cooking and Shredding the Chicken

Now, nestle your chicken breasts or thighs right into that fragrant spice mix. Pour in four cups of the chicken broth—just enough to cover the chicken nicely. Bring this up to a gentle simmer over medium-low heat. Put the lid on slightly crooked so some steam can escape, and let it bubble away for about 20 minutes. You’ll know it’s done when the chicken is fully cooked through and pulls apart easily with a fork. Take the chicken out onto a cutting board and leave the broth right there in the pot!

Achieving Creamy Texture in Your White Chicken Chili

While the chicken is cooling slightly, take your softened cream cheese—remember, room temperature is key!—and start mixing it right into that hot broth in the pot. Whisk it constantly until it’s completely dissolved and the liquid looks smooth and creamy. Now, grab two forks and shred that chicken right there on the board, or use your hands if you aren’t worried about the heat! Pull all that shredded chicken right back into the creamy broth.

Final Simmer and Flavor Integration

Time to bring in the heavy hitters! Stir in your drained white beans, the salsa verde, and that cup of cheddar cheese. If you’re using the optional corn and diced green chiles, toss those in now too. Let this entire mixture simmer together for another good five to ten minutes. You want to see that cheddar melt completely and all those flavors really marry together. If it looks too thick for your liking—and chili should be spoonable, not stiff!—just add a splash more broth until you hit that perfect consistency.

Serving Your White Chicken Chili

Once it’s hot and perfectly creamy, stir in most of your fresh cilantro. I always serve this chili with a little bowl of toppings nearby. Right before serving each bowl, squeeze a bit of fresh lime juice over the top and sprinkle with a little lime zest. That acidity just wakes everything up! Don’t forget to offer avocado, a dollop of Greek yogurt instead of sour cream, and maybe some crunchy tortilla chips for dipping.

Tips for Perfect White Chicken Chili Success

Even though this white chicken chili is super straightforward, I have a couple of little tricks up my sleeve that I learned over the years of tweaking this recipe. These small steps really elevate it from good to absolutely the best comfort food you’ll ever make. You want that rich texture without feeling like you’re eating a brick, right? I’ve got you covered.

Getting the Best Creaminess Without Heavy Cream

If you want that super thick, almost stew-like texture but you’re trying to keep things lighter, skip the extra dairy. I discovered that if you take about a quarter cup of those white beans—cannellini or great northern—out before you add them to the pot, mash them up really well with a fork, and then stir that paste back in, it thickens everything naturally. It works like magic to give you that creamy mouthfeel without adding heavy cream or extra cheese.

Adapting Heat Levels for Your White Chicken Chili

I know not everyone loves the heat I do down here in North Carolina! If you’re worried about the jalapeño, just leave it out entirely. Seriously, the flavor from the poblanos and the smoked paprika is still fantastic. If you find the chili tastes a little flat without the jalapeño’s bite, don’t add more spice—instead, use more lime juice and zest at the end. That bright acidity balances the richness perfectly, even if you skip the chili heat.

Frequently Asked Questions About White Chicken Chili

I get asked these questions all the time, especially since folks are trying to make this easy dinner fit into busy weeknights! Don’t worry, this White Chicken Chili is forgiving, but these tips will help you nail it every time you make a batch.

Can I prepare White Chicken Chili in a Slow Cooker?

Oh yes, you absolutely can! The slow cooker method is fantastic if you want zero hands-on time. Just skip the sautéing part. You toss the onion, garlic, peppers, spices, chicken, broth, and the cream cheese right into the crockpot. Cook it on low for six to seven hours or high for four or five. Once the chicken is shreddable, you pull it out, shred it, stir it back in with the beans and salsa verde, and let it cook just until the cheese melts. Easy peasy!

What type of white beans work best in this chili?

For this particular recipe, you have a couple of great options for your white beans. I usually reach for cannellini beans because they hold their shape nicely, but great northern beans work just as well. The main thing is that they are drained before they go in so they don’t water down your beautiful broth. Either one gives you that perfect creamy texture we are aiming for.

How do I store leftover White Chicken Chili?

Leftovers are the best part of making chili, aren’t they? Store your leftover chicken chili in an airtight container in the fridge for up to four days. Because of the cream cheese, it thickens up quite a bit overnight. When you reheat it on the stovetop or in the microwave, just add a splash of extra chicken broth or water to bring it back to that perfect, spoonable consistency. It reheats beautifully!

Storing and Reheating Your White Chicken Chili

Seriously, this White Chicken Chili tastes even better the next day! That time in the fridge lets all those spices deepen their flavor, and the cream cheese base sets up nicely. You can keep leftovers sealed tight in the refrigerator for about four days. When you pull it out, it will be much thicker than when you first served it—that’s totally normal because the starch from the beans has absorbed liquid.

When you reheat it, just remember to thin it out a bit. I always add a splash of fresh chicken broth or even just water while it’s warming up on the stove. Microwave reheating works fine too, just stir it halfway through so the bottom doesn’t scorch. It’s a perfect meal prep option! Check out more meal prep ideas here.

Storage Method	Duration	Reheating Tip
Airtight Container (Fridge)	Up to 4 days	Stovetop with added broth
Freezer-Safe Container	Up to 3 months	Thaw overnight, then reheat slowly

Understanding the Nutrition in Your White Chicken Chili

I always try to be upfront about nutrition since I focus on clean eating for my Easy Detox Recipes blog. These numbers are just an estimate based on using standard measurements for lean chicken, low-sodium broth, and the ingredients listed. It’s a powerhouse meal, packing in over 35 grams of protein per bowl while keeping the sugar really low! If you are interested in more high-protein meals, check out my High Protein Broccoli Cheddar Soup.

Nutrient	Amount (Estimate)
Serving Size	1 bowl
Calories	400
Protein	35g
Fat	18g

Understanding the Nutrition in Your White Chicken Chili

I always try to be upfront about nutrition since I focus on clean eating for my Easy Detox Recipes blog. These numbers are just an estimate based on using standard measurements for lean chicken, low-sodium broth, and the ingredients listed. It’s a powerhouse meal, packing in over 35 grams of protein per bowl while keeping the sugar really low! For more insights into my recipes, you can follow my journey on Medium.

Nutrient	Amount (Estimate)
Serving Size	1 bowl
Calories	400
Protein	35g
Fat	18g

Print