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Quick 20-Minute White Chicken Chili: Easy Weeknight Dinner

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A creamy, flavorful white chicken chili that comes together in just 20 minutes using rotisserie chicken, canned beans, and simple pantry staples. Perfect for busy weeknights when you need a comforting meal fast.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • ½ cup heavy cream or full-fat coconut milk
  • Juice of 1 lime
  • Salt and black pepper to taste
  • For serving (optional): fresh cilantro, diced avocado, tortilla chips or strips, shredded Monterey Jack cheese, sour cream or Greek yogurt

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.
  2. Add the diced onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the cumin, oregano, chili powder, and cayenne (if using). Cook for 30 seconds, stirring constantly, until fragrant.
  4. Pour in the chicken broth and add the drained cannellini beans. Stir to combine, scraping up any browned bits from the bottom. Bring to a gentle boil.
  5. Remove about 1 cup of the bean and broth mixture and set aside. Use an immersion blender to pulse the remaining chili 4-5 times until about half the beans are broken up. Return the reserved cup to the pot and stir. (Alternatively, mash some beans with a fork or blend a portion in a regular blender.)
  6. Add the shredded chicken and diced green chiles. Stir well, reduce heat to medium-low, and simmer gently for 5 minutes, stirring occasionally. If too thick, add a splash more broth.
  7. Stir in the heavy cream (or coconut milk) and lime juice. Warm through for about 1 minute without letting it boil. Taste and adjust salt and pepper.
  8. Serve immediately in bowls with desired toppings.

Notes

Don’t skip the bean-blending step—it creates a creamy texture without cream or flour. Use rotisserie chicken for maximum flavor. Toast spices carefully to avoid burning. Taste before adding extra salt as canned ingredients vary in sodium. For meal prep, cool chili completely before refrigerating in airtight containers for up to 4 days. Freezes well for up to 3 months. Reheat with a splash of broth and fresh lime juice to brighten flavors.

Nutrition

Keywords: white chicken chili, quick chili, 20-minute dinner, weeknight dinner, rotisserie chicken chili, easy chili recipe

Find it online: https://spoonette.com/quick-20-minute-white-chicken-chili-easy-weeknight-dinner/