Easy White Chicken Chili Recipe (Stovetop Or Crockpot)

I’m sharing my Crockpot White Chicken Chili that combines shredded chicken, white beans, and mild chiles with a clever shortcut that has it ready in under 40 minutes.

I love simple meals that surprise you, so I started fiddling with an Easy White Chicken Chili that comes together fast. I use chicken breasts and green chiles, and I switch between stovetop simmering and the Crockpot White Chicken Chili method depending on how lazy I am.

People call versions Weight Watchers White Chicken Chili Easy online but honestly its my pantry improv that makes it pop. There are little tricks Ive picked up that add brightness and depth, and somehow every time it tastes like you spent way longer on it than you actually did.

Ingredients

• Lean protein, filling, builds muscle, adds a mild savory backbone to the chili.
• Creamy beans give fiber and carbs, make chili hearty and slightly nutty.
• Adds richness and tang, smooths heat, boosts calories and creamy mouthfeel.
• Mild heat and smoky flavor, low calories, brightens the whole pot.
• Onions give sweet savory depth when cooked, adds natural sugars and aroma.
• Punches up flavor, possible immunity perks, more aromatic than strong spice.
• Fresh lime juice adds zippy acidity, balances richness and brightens flavors.
• Herbaceous finish, leafy vitamins, some folks love it, some think it’s soapy.
• Sliced avocado gives healthy fats and creaminess, tortilla chips add crunch.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 pounds boneless skinless chicken breasts, or about 3 cups shredded cooked chicken (rotisserie works great)
• 4 cups low sodium chicken broth
• 2 (15 oz) cans cannellini or Great Northern beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon cayenne pepper, more or less to taste (optional)
• Salt and black pepper, to taste
• 4 ounces cream cheese, softened (or 1/2 cup sour cream or Greek yogurt)
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup chopped fresh cilantro
• Optional toppings: shredded Monterey Jack or cheddar, sliced avocado, chopped green onions, tortilla chips

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced yellow onion and cook until soft and starting to brown, about 5 to 7 minutes, then stir in the minced garlic and cook 30 to 60 seconds more.

2. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika (if using), and 1/4 teaspoon cayenne (or less). Toast the spices with the onion/garlic for about 30 seconds so they get fragrant.

3. Add the 1 1/2 pounds chicken breasts (or if using shredded rotisserie chicken, add the shredded chicken later in step 5), pour in the 4 cups low sodium chicken broth, then stir in the two drained cans of cannellini or Great Northern beans and the 4 ounce can diced green chiles. Season lightly with salt and black pepper.

4. Cook depending on method: stovetop bring to a simmer and cook 18 to 25 minutes until the chicken is cooked through; for a crockpot transfer everything to the slow cooker and cook 3 to 4 hours on high or 6 to 8 hours on low. If you used shredded chicken from the start, simmer just 8 to 10 minutes to warm through.

5. Remove the cooked chicken to a cutting board, shred with two forks, then return it to the pot or slow cooker. If you used pre-shredded chicken, just stir it in now.

6. Stir in the 4 ounces softened cream cheese (or 1/2 cup sour cream or Greek yogurt) until melted and silky. For a creamier bowl, mash about half the beans against the side of the pot with a spoon or use an immersion blender for a few seconds to thicken the chili without losing bean texture.

7. Add the juice of 1 lime (about 2 tablespoons) and stir in 1/4 cup chopped fresh cilantro. Taste and adjust seasoning with salt, black pepper, and more cayenne if you want extra heat.

8. Let the chili simmer 3 to 5 more minutes so flavors marry. If it gets too thick, loosen with a splash of chicken broth.

9. Serve hot with optional toppings: shredded Monterey Jack or cheddar, sliced avocado, chopped green onions, tortilla chips, and extra cilantro and lime wedges. Leftovers keep 3 to 4 days in the fridge and freeze well; reheat gently and add a little broth if needed.

Equipment Needed

1. Large heavy pot or Dutch oven (5–6 qt) for browning the onion and simmering the chili
2. Slow cooker (optional) if you want the crockpot method, otherwise skip it
3. Cutting board for chopping onion, garlic, cilantro and slicing lime/avocado
4. Sharp chef’s knife (or utility knife) — makes quick work of the onion and chicken
5. Wooden spoon or heatproof silicone spatula for stirring and mashing beans a bit
6. Measuring spoons and a 1‑cup measuring cup for broth and spices
7. Can opener plus a colander or fine sieve to drain and rinse the beans
8. Two forks for shredding cooked chicken, and a ladle for serving

FAQ

Easy White Chicken Chili Recipe (Stovetop Or Crockpot) Substitutions and Variations

• Chicken breasts: boneless skinless thighs for juicier, more forgiving meat; rotisserie or leftover shredded chicken for speed; firm tofu, cubed and browned, if you want it vegetarian.
• Cannellini / Great Northern beans: navy beans or chickpeas give a similar creamy bite; black or pinto beans work too but will change color and flavor a bit.
• Cream cheese: sour cream or plain Greek yogurt for the same tang and creaminess; coconut cream or blended silken tofu for a dairy-free/vegan swap.
• Fresh cilantro: flat-leaf parsley for bright herb notes, sliced green onions or chives for mild oniony freshness, or extra lime juice if you dont like cilantro.

Pro Tips

1) Toast the spices in the oil a bit longer than you think, til they smell really fragrant. It makes a big difference, trust me.

2) Let the cream cheese come to room temp first so it melts silky, no lumps. If you want tang swap half for Greek yogurt or sour cream right at the end.

3) For body, mash about half the beans with a spoon or pulse briefly with an immersion blender, but keep some whole for texture. Dont over-blend or it turns pastey.

4) Taste and season in layers, not just at the end. Add lime and cilantro last, they brighten everything, and add more salt or cayenne bit by bit till it sings.

5) Leftovers get thicker as they sit. When reheating loosen with a splash of broth, add a fresh squeeze of lime and a few cilantro leaves to make it taste like new.