Amazing 30-Minute chicken chili recipe

Oh, hello there! If you’re anything like me, there are some nights when only a big, warm bowl of comfort food will do. But comfort food shouldn’t mean hours trapped in the kitchen, right? Absolutely not! That’s why I’m thrilled to share what I genuinely consider the best chicken chili recipe when time is scarce. We are making my absolute favorite: the Creamy White Chicken Chili. It delivers massive flavor without any fuss, hitting that perfect balance of creamy richness, ease, and speed that defines great weeknight dinner solutions here at Pure Cooking Joy. Trust me, once you try this simple chili, it’ll become your go-to!

Why This Creamy White Chicken Chili Recipe is Your New Weeknight Hero

I started developing this recipe because I needed a genuine comfort food chili that respected my busy schedule. This isn’t just another chicken chili recipe; it’s designed for real life! The number one appeal is how incredibly creamy white chicken chili it turns out, thanks to a little help from cream cheese at the end. It’s truly the definition of an easy chicken chili that tastes gourmet.

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Plus, you get two ways to make it happen, which is fantastic for flexibility. This recipe is a staple in my rotation because it’s perfect for batch cooking, making it an excellent choice for meal prep chicken chili all week long. It earns its hero status because it saves dinner time without skimping on that rich, satisfying flavor you crave.

Stovetop Speed vs. Slow Cooker Simplicity

The major advantage here is that you get to choose your adventure! If you need a quick chicken chili dinner *tonight*, the stovetop method gets you there in about 30 minutes of active cooking time. You just simmer everything on the burner until it thickens up beautifully.

Now, if you want zero fuss tomorrow, use your Crock-Pot! Throwing everything into the slow cooker transforms it into a set-it-and-forget-it slow cooker chicken chili. It’s wonderful for busy mornings when you know dinner is handled hours later. Either way, that creamy finish is just minutes away!

For more soul-warming favorites, check out my main comfort food collection.

Gathering Ingredients for Your Flavorful Chicken Chili Recipe

Okay, let’s talk about what you need to make this powerhouse of a chicken chili recipe! This ingredient list is so straightforward, you probably have most of it in your pantry right now. We’re leaning into creamy, bright flavors here—the canned green chilies and Rotel are essential for that mild zing.

You’ll need about 2 pounds of cooked, shredded chicken—I always keep some shredded chicken in the freezer for moments just like this. Remember, we’re relying on the onions, garlic, cumin, and oregano to build that deep, flavorful chicken chili base. Don’t forget the two different kinds of white beans; they give us that wonderful texture!

• 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 (4 ounce) can diced green chilies, undrained
• 1 (10 ounce) can diced tomatoes with green chilies (Rotel), undrained
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1 (15 ounce) can great northern beans, rinsed and drained
• 4 cups low sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 8 ounces cream cheese, cut into cubes
• 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)

Ingredient Notes and Substitutions for this Chicken Chili Recipe

Because this is an easy chicken chili, feel free to cheat a little! If you’re doing this stovetop on a crazy Tuesday, swap out the uncooked chicken for 3 cups of pre-shredded rotisserie chicken. It’s my little secret for getting dinner on the table super fast. Speaking of texture, if you want it thicker than a soup but not quite stew-like, mash about one cup of those white beans against the pot before you add the cream cheese blend.

Also, the cream cheese is mandatory for that “creamy white chicken chili” vibe, but the heavy cream or half-and-half? That’s totally optional magic. Add it in at the very end if you want that extra luxurious, velvety mouthfeel.

Step-by-Step Instructions for the Best Chicken Chili Recipe

Now for the fun part—actually making this incredible chicken chili recipe! The best part about this guide is that I’ve laid out both methods clearly, whether you’re whipping this up on the stovetop or you’re letting your one pot chicken chili hang out in the slow cooker all day.

The cooking might differ slightly, but the flavor payoff is the same: warm, savory, and deeply satisfying. Just remember my cardinal rule for the end: that gorgeous cream cheese addition needs your full attention for those final few minutes!

Stovetop Method for Quick Chicken Chili Dinner

If you need this fast, grab your Dutch oven. Heat the olive oil over medium heat. Toss in your chopped onion and cook until it starts to soften up—that takes about five minutes. Drop in the minced garlic next; you only want to cook that for one short minute until it smells fragrant. Don’t let it burn!

Once those aromatics are happy, add everything else except the cream cheese and heavy cream. Bring it all to a gentle simmer, cover it, and let it bubble for about 15 minutes so the spices can really get acquainted with the broth. That makes it a super quick chicken chili dinner!

Slow Cooker Chicken Chili Recipe Setup

This is the ‘set it and forget it’ method. Honestly, you can’t mess this up! Take everything—the onions, garlic, shredded chicken, chilies, tomatoes, both kinds of beans, broth, and spices—and just dump it all into your slow cooker insert. Give it a good stir so it’s all cozy together.

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Now, walk away! Cook this on low for 6 to 8 hours, or if you’re in a rush using the high setting, it’s usually done in 3 to 4 hours. This is ideal for any crock pot chicken chili lover!

Achieving Perfect Creaminess in Your Chicken Chili Recipe

This is the magic moment for every creamy white chicken chili! Whether you finished on the stovetop or the slow cooker, wait until about 15 minutes before you plan on eating. Toss in those cubes of cream cheese. You absolutely must stir constantly now! Keep working it until the cream cheese is completely melted and the whole thing looks smoothly creamy.

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If you want it extra rich, stir in that optional heavy cream right at the end. Give it one last taste test for salt and pepper, and boom—dinner is served!

Tips for Success with Your Weeknight Chicken Chili Recipe

You’ve got the recipe down, but I want to make sure this becomes a permanent fixture in your dinner rotation! Since busy nights are the norm around here, I rely on a few tricks to keep this meal prep chicken chili simple. First, please don’t feel obligated to roast chicken breasts; grabbing a rotisserie chicken is absolutely no shame—it cuts your prep time down significantly. Rotisserie chicken is your best friend!

If you are heading into soup territory and want a heartier bowl for dipping, remember that bean trick I mentioned? Mashing a cup of those white beans against the side of the pot before adding the cream cheese really helps thicken that broth naturally. It’s a fantastic thickening agent!

And since this chili is so good, it’s perfect for making ahead. It freezes like a dream! Cool it completely first, then seal it up tight in airtight containers. Seriously, having a few of these ready to go makes any stressful evening instantly better. If you also love quick chicken prep, check out my guide on perfect air fryer chicken tenders for another easy win.

Serving Suggestions for this Easy Chicken Chili

The chili itself is amazing, but we eat with our eyes first, right? This easy chicken chili begs for toppings that add crunch and contrast to that beautiful creaminess. I always set out a little topping bar when I serve this at home. You absolutely must have some shredded Monterey Jack cheese—it melts just right!

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Fresh cilantro is a must for a little pop of color and freshness. A dollop of sour cream cuts through the richness perfectly, and who doesn’t love slices of fresh avocado? If you need something hearty on the side, skip the complicated sides and go straight for my easy cornbread casserole. It’s the ultimate pairing for dipping into this warming comfort food chili!

Storage and Make Ahead Chicken Chili Recipe Guidance

Like most stews and chilis, this make ahead chili tastes even better the next day! When storing leftovers, just make sure you cool the chili down completely before putting it away. I usually let it sit on the counter for less than an hour, then transfer it to airtight containers.

In the fridge, this delicious chicken chili recipe stays good for about 3 to 4 days. But if you make a huge batch for meal prep chicken chili purposes, it freezes like a dream! Pop it into freezer-safe containers or heavy-duty zip-top bags, and it’ll keep well for up to three months. Thaw it overnight in the fridge, reheat gently, and enjoy that incredible flavor all over again!

Common Questions About Making Chicken Chili

I know when I fall in love with a recipe like this easy, creamy white chicken chili, I end up with a million little questions swirling around my head. Don’t worry, I’ve got the answers for everything you might be wondering so you can nail this every time!

Can I make this recipe vegetarian?

That’s a great question! If you need a vegetarian option, this recipe easily converts. You can use the exact same base—onions, garlic, broth, spices, and beans. Skip the chicken entirely, and instead, use an extra can of beans or some hearty vegetables like corn or zucchini. If you really want that ‘cheesy’ texture without the cream cheese, you might look into using vegan cream cheese, but be warned, it changes the flavor profile a bit. For now, I stick to the beans for my healthy chicken chili vegetarian version.

What if I don’t like cream cheese or want less fat?

Look, the cream cheese is what gives us that signature thick, rich feel, but if you’re trying to keep the fat down, you have options! You could try using a lighter cream cheese, or you could use the trick I mentioned earlier: mash one can of Great Northern beans super smooth with a fork until it’s paste-like. Stir that in right before adding the broth. It acts as a thickener and gives you a velvety mouthfeel without the dairy fat. It’s the secret to a slightly lighter white bean chicken chili!

How spicy is this chicken chili recipe?

When I make this, I aim for flavorful comfort, not extreme heat. The Rotel and the diced green chilies provide a very mild warmth that most people find pleasant for a weeknight chicken chili recipe. It certainly isn’t fiery! If you love heat, you have to crank it up yourself. I suggest adding a dash or two of cayenne pepper right along with the cumin, or grabbing fire-roasted Rotel instead of the regular kind. Let me know what level you land on over on the blog!

Nutritional Estimates for This Chicken Chili Recipe

I always want you to feel good about the food you’re making, and this chili is certainly packed with protein! It’s wonderfully filling, which is great for a filling dinner experience. Keep in mind that these numbers are just estimates, right? They change based on whether you use low-sodium broth or full-fat cream cheese, so take them as a guideline.

• Serving Size: 1.5 cups
• Calories: 450
• Protein: 40g
• Fat: 18g
• Carbohydrates: 35g

This is a really satisfying breakdown, especially for a healthy chicken chili that tastes this decadent!

Share Your Delicious Chicken Chili Dinner Experience

I truly hope you love making this chicken chili dinner as much as I love eating it! Now that you’ve seen how simple this easy chicken chili is, I’d be thrilled if you came back and let me know how it went. Please drop a star rating below—it helps other home cooks discover great meals!

Did you add extra spice? Try it in the Instant Pot? I want to hear all about your take on this recipe. Feel free to share a snap of your bowl on social media, and don’t forget you can tag me over on Facebook too! See you there!

Easy Creamy White Chicken Chili for Weeknight Dinners

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This recipe delivers a comforting, flavorful, and creamy white chicken chili that is simple enough for any busy weeknight. You can make this on the stovetop or in the slow cooker, making it perfect for quick dinner ideas and meal prep.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop or Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 (4 ounce) can diced green chilies, undrained
• 1 (10 ounce) can diced tomatoes with green chilies (Rotel), undrained
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1 (15 ounce) can great northern beans, rinsed and drained
• 4 cups low sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 8 ounces cream cheese, cut into cubes
• 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)

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Instructions

1. If using the stovetop, heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
2. If using the slow cooker, combine the onion, garlic, shredded chicken, green chilies, diced tomatoes with green chilies, both types of beans, chicken broth, cumin, oregano, salt, and pepper in the slow cooker insert. Stir well.
3. If using the stovetop, add the shredded chicken, green chilies, diced tomatoes with green chilies, beans, chicken broth, cumin, oregano, salt, and pepper to the pot. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
4. If using the slow cooker, cook on low for 6 to 8 hours or on high for 3 to 4 hours.
5. About 15 minutes before serving (for both methods), add the cubed cream cheese to the chili. Stir constantly until the cream cheese is completely melted and the chili is creamy.
6. Stir in the heavy cream or half-and-half, if using, for a richer texture. Taste and adjust salt and pepper as needed.
7. Serve hot with your favorite toppings.

Notes

• For an even easier weeknight meal, use 3 cups of pre-cooked, shredded rotisserie chicken.
• If you prefer a thicker chili, mash about 1 cup of the white beans against the side of the pot before adding the cream cheese.
• This chili freezes well; cool completely before storing in airtight containers for up to 3 months.
• Common toppings include shredded Monterey Jack cheese, sour cream, fresh cilantro, or sliced avocado.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 6
• Sodium: 580
• Fat: 18
• Saturated Fat: 9
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 9
• Protein: 40
• Cholesterol: 110