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Creamy White Chicken Chili: Best 30-Minute Easy Dinner

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This creamy white chicken chili is a quick and easy 30-minute dinner that delivers a velvety, rich texture without heavy cream. Perfect for busy weeknights, it uses simple ingredients and a clever blending trick for a comforting, crowd-pleasing meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2 medium breasts)
  • 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (4 oz) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 4 oz cream cheese, softened and cut into cubes
  • ½ cup heavy cream or half-and-half
  • 2 tablespoons fresh lime juice (about 1 lime)
  • ¼ cup fresh cilantro, chopped, plus more for garnish
  • Optional toppings: shredded Monterey Jack cheese, sour cream, sliced jalapeños, tortilla chips, avocado

Instructions

  1. Prep Your Ingredients (5 minutes): Dice the onion, mince the garlic, drain and rinse the beans, and chop the cilantro. Cube the cream cheese and set it aside to soften slightly.
  2. Sauté the Aromatics (5 minutes): Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Bloom the Spices (1 minute): Add the cumin, oregano, chili powder, garlic powder, and a pinch of salt and pepper to the pot. Stir constantly for about 30 seconds until aromatic.
  4. Add the Chicken and Broth (15 minutes): Pour in the chicken broth and add the chicken breasts. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until chicken is cooked through (165°F).
  5. Shred the Chicken (3 minutes): Remove the chicken from the pot and let rest for 2 minutes. Shred using two forks and set aside.
  6. Blend for Creaminess (2 minutes): Scoop out 1 cup of the cooked beans and set aside. Using an immersion blender, blend the remaining beans directly in the pot until smooth. (If using a regular blender, carefully blend half the broth and beans, then return to pot.)
  7. Add the Cream Cheese and Cream (3 minutes): Reduce heat to low. Add the cubed cream cheese and stir until melted and smooth. Stir in the heavy cream or half-and-half, the reserved whole beans, and the shredded chicken.
  8. Finish with Green Chiles and Lime (2 minutes): Stir in the diced green chiles, fresh lime juice, and chopped cilantro. Taste and adjust seasoning with salt, pepper, or lime juice as needed.
  9. Simmer and Serve (5 minutes): Let the chili simmer on low for 5 minutes to meld flavors. Serve hot with desired toppings.

Notes

Use room temperature cream cheese to avoid clumping. Do not overcook the chicken; use a meat thermometer for best results. For a thicker chili, simmer uncovered for 5-10 minutes. For a thinner chili, add more broth. This chili tastes even better the next day.

Nutrition

Keywords: creamy white chicken chili, 30-minute dinner, easy chili recipe, white chicken chili, quick dinner, comfort food

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