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Creamy 30-Minute White Chicken Chili

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A quick, comforting, and velvety white chicken chili made with rotisserie chicken, cream cheese, and green chiles. This easy weeknight dinner comes together in under 30 minutes and offers a perfect balance of creamy richness and mild spice.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chiles (such as Ro*Tel or El Pato)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano (Mexican oregano preferred)
  • 8 oz cream cheese, softened
  • 32 oz (4 cups) chicken broth, low-sodium
  • ½ cup heavy cream
  • 2 cups shredded rotisserie chicken
  • 1 can (15 oz) cannellini or Great Northern beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 fresh jalapeño, finely diced (optional)
  • Salt to taste
  • Lime juice for serving (optional)

Instructions

  1. Heat butter in a large pot or Dutch oven over medium heat. Add diced onion and cook until translucent and soft, about 3-4 minutes. If using fresh jalapeño, add it now.
  2. Stir in minced garlic, cumin, chili powder, and oregano. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
  3. Add softened cream cheese to the pot. Stir constantly as it melts into the butter and spice mixture until it forms a smooth paste.
  4. Slowly pour in chicken broth while whisking to dissolve the cream cheese completely. Bring the mixture to a gentle simmer and let bubble for 2 minutes.
  5. Add rinsed cannellini beans and corn to the pot. Stir well and simmer for 5 minutes until beans are heated through and starting to break down slightly. Taste and add salt if needed.
  6. Stir in shredded rotisserie chicken and heavy cream. Heat through for 2-3 minutes over low heat, ensuring the mixture does not boil vigorously to prevent separation.
  7. Turn off the heat. Taste and adjust seasoning with salt or a squeeze of lime juice for brightness. Ladle into bowls and serve immediately.

Notes

For the best texture, melt the cream cheese into the butter and spices before adding the broth to create a smooth emulsion. If the chili is too thick, add a splash more broth; if too thin, simmer uncovered to reduce. Dairy-free alternatives for cream cheese and heavy cream can be used, though texture may vary. The chili freezes well for up to 3 months, but dairy may separate upon thawing; reheat gently with added broth.

Nutrition

Keywords: white chicken chili, creamy chili, 30 minute dinner, rotisserie chicken recipe, easy chili, comfort food, winter soup, gluten-free chili

Find it online: https://twirltaste.com/creamy-30-minute-white-chicken-chili-best-easy-recipe/