<!--
SEO Title Tag: Easy White Chicken Chili Recipe for Family Dinner
Meta Description: This easy white chicken chili is creamy, spicy, and perfect for family dinners. Simple ingredients and swift prep make it a must-try!
-->

Easy White Chicken Chili Recipe for Family Dinner

Imagine a warm bowl of creamy white chicken chili, brimming with flavorful spices and tender chicken. This easy white chicken chili brings a soothing touch to your dinner table. It’s loaded with white beans, green chilies, and a hint of lime, delivering a delightful comfort during chilly nights. I tested this recipe several times at home, adjusting spices and ingredients to achieve the perfect balance. After perfecting it for both taste and ease, I can confidently say it’s a winner for busy families and meal preppers alike.

This recipe will give you a flavorful, hearty dish that comes together quickly, making it perfect for a weeknight dinner. Let’s roll up our sleeves and get cooking!

Why This Recipe Works

Creamy Base: The combination of chicken broth and cream cheese creates a rich, velvety texture that enhances all the flavors.
Flavorful Spices: Using a blend of spices like cumin and chili powder adds depth and warmth, balancing the creaminess.
Quick Cooking Time: This chili can be ready in just over an hour, making it a great option for busy evenings.
Versatile Ingredients: You can easily adapt the recipe with different beans or vegetables based on your pantry.
Meal Prep Friendly: This dish stores well and can be easily reheated, making it ideal for leftovers.

Ingredients Breakdown

450 g (1 lb) cooked, shredded chicken: Use rotisserie chicken for convenience or poach your own for a fresh taste.
1 medium onion, diced: Onion adds sweetness and depth; substitute with shallots for a milder flavor.
3 cloves garlic, minced: Fresh garlic enhances flavor; use garlic powder if in a pinch, but fresh is best.
1 can (400 g or 15 oz) white beans (like cannellini): Beans provide protein and creaminess; any white bean will work.
2 cans (200 g or 7 oz) green chilies: They contribute mild heat and flavor; adjust the amount based on your spice preference.
950 ml (4 cups) chicken broth: Offers liquid and flavor base; substitute with vegetable broth for a vegetarian version.
240 g (8 oz) cream cheese: Adds creaminess; you can swap with Greek yogurt for a tangier taste, but adjust to avoid curdling.
1 tsp cumin: Adds warmth and earthiness; experiment with smoked cumin for a deeper flavor.
1 tsp chili powder: Provides subtle heat; adjust based on your preference for spiciness.
Juice of 1 lime: Brightens up the flavors; use lemon juice as an alternative.

Essential Equipment

Large pot or Dutch oven: Essential for simmering the chili evenly.
Wooden spoon: Ideal for mixing ingredients without scratching your pot.
Measuring cups and spoons: Accurate measurements yield the best results.

Step-by-Step Instructions

Prep time is 15 minutes, cook time is 30 minutes, and total time is 45 minutes, serving about 4.

Step 1: Sauté the Vegetables

Start by heating 1 tablespoon of oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until it becomes translucent and fragrant. Then, stir in the minced garlic and cook for another minute until aromatic.

Step 2: Add the Chicken and Spices

Next, add the shredded chicken, cumin, and chili powder to the pot. Stir everything together, cooking for about 2 minutes until the chicken is warmed through and coated with spices.

Step 3: Incorporate the Bases

Pour in the chicken broth and add the cans of green chilies along with the white beans. Stir well to combine and bring the mixture to a gentle simmer over medium heat.

Step 4: Add Cream Cheese

Once simmering, add the cream cheese, stirring slowly until melted and combined completely into the chili. This should take about 3-4 minutes.

Step 5: Final Touches

After everything is well mixed, squeeze the lime juice into the chili. Taste and adjust seasoning with salt and pepper as needed. Allow the chili to simmer for an additional 10 minutes for flavors to meld.

Expert Tips & Pro Techniques

Common Mistake: Avoid overcooking the onions; they should be translucent, not browned, when sautéed.
Make-Ahead: Prepare this chili a day in advance; the flavors deepen overnight, making it even better the next day.
Professional Technique: For a smoky depth, consider charring the green chilies under the broiler before adding them to the pot.
Storage Tip: If you have leftovers, label and store them with date information for less hassle later.

Storage & Reheating

Refrigerator: Store the chili in an airtight container for up to 4 days.
Freezer: This chili freezes well. Portion it into freezer-safe containers, with a maximum of 3 months for best quality. Thaw in the refrigerator before reheating.
Reheating: Reheat on the stove over medium heat for 10-12 minutes until warmed through, stirring occasionally. Avoid microwaving — it can affect the texture.

Variations & Substitutions

Spicy Version: Add diced jalapeños or a pinch of cayenne pepper to increase the heat.
Vegetarian Version: Use 450 g (1 lb) of a mix of mushrooms and zucchini instead of chicken, and substitute vegetable broth.
Dairy-Free Version: Replace cream cheese with coconut cream to achieve a similar creamy texture without dairy.
Herbed Version: Stir in a handful of fresh cilantro or parsley just before serving for a fresh touch.

Serving Suggestions & Pairings

Serve with crunchy tortilla chips for dipping.
Top with fresh avocado slices and a dollop of sour cream.
Pair with a simple side salad to balance the meal.
Class up dinner with a glass of crisp white wine like Sauvignon Blanc.

Nutrition Information

Per serving (1 cup, 4 servings in total):

Calories: 350
Total Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 75 mg
Sodium: 800 mg
Total Carbohydrates: 35 g
Dietary Fiber: 6 g
Sugars: 3 g
Protein: 28 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my white chicken chili turn out dry?
If it was too thick, add additional broth or water to reach your desired consistency.
Can I make this without chicken?
Yes! Substitute with a mix of beans or a hearty vegetable blend for a vegetarian option.
Can I double this recipe?
Absolutely! Just make sure to use a larger pot for even cooking.
Can I prepare this the night before?
Yes, this chili tastes better the next day after the flavors meld.
How long does this keep in the fridge?
It stays fresh for up to 4 days when stored in an airtight container.