Sometimes a comfort meal needs zero fuss. This creamy, dreamy Stove Top White Chicken Chili delivers pure satisfaction. The texture is velvety smooth, thanks to those lovely white beans melding into the broth. We use simple spices to create deep, warm flavor profiles easily. It truly feels like a heartwarming hug in a bowl.
I often whip this up after a long day of work. It reheats beautifully, too. My family always asks for seconds of this easy chili recipe. It is perfect for a chilly evening or a simple Sunday lunch.
Why I Love This Recipe
This recipe tops my weeknight list. It requires just one pot, cutting down cleanup time immensely. The flavor develops rapidly, tasting like it cooked all day long. It uses pantry staples most of us already have on hand. Seriously, it’s weeknight magic made simple.
- Speed: Flavorful in under an hour.
- Minimal Mess: Only one Dutch oven dirty.
- Crowd-Pleaser: Mild enough for everyone.
Stove Top White Chicken Chili Ingredients
The best part about this chili is the clean, bright flavor from simple ingredients working together. Cannellini beans and great northern beans create a beautiful creamy base. These beans are truly the stars here.
Substitutions and Tips
- Chicken: Thighs lend more moisture than breasts if you want deeper richness.
- Cream: Feel free to swap heavy cream for whole milk for a lighter option.
- Heat Level: Adjust the cayenne pepper carefully; a pinch goes a long way.
- Herbs: Fresh oregano is wonderful, but dried works perfectly fine here.
You will find the exact measurements in the recipe card below, my friends.
How to Make Stove Top White Chicken Chili
Step 1
Warm your olive oil in a big pot. Use medium-high heat for this task. Add your diced chicken pieces now. Cook until they are no longer pink throughout. Take the cooked chicken out of the pot. Set that cooked chicken aside for later additions.
Step 2
Toss the chopped onion into the hot pot next. Cook until the onion looks soft and translucent, maybe five to seven minutes. Next, add the minced garlic to the pot. Cook for just one more minute until you smell it.
Step 3
Stir in your green chiles right now. Add the cumin, oregano, and chili powder next. If you like heat, add the cayenne pepper too. Cook these wonderful spices for one full minute. Stir constantly while they toast slightly.
Step 4
Pour in all of that rich chicken broth now. Add the beans you already rinsed and drained. Both cannellini beans go in here. The great northern beans follow right after. Bring the whole mixture up to a gentle simmer.
Step 5
Return the cooked chicken back into your pot. Lower the heat down very gently to low. Cover the pot now. Let it simmer for a good 20 to 30 minutes. This time helps the flavors truly meld together nicely.
Step 6
Stir in your heavy cream slowly now. Heat it through completely; watch it carefully. Stop before it boils once the cream is added. Boiling can sometimes curdle the cream texture.
Step 7
Season everything well with salt and pepper. Taste test as you go along until it is perfect. Adjust seasonings as needed for your palate.
Step 8
Ladle the hot chili into serving bowls promptly. Offer up lots of topping choices. Chopped fresh cilantro looks so bright on top. Shredded cheese and a dollop of sour cream are must-haves.
Step 9
Serve this amazing chili right away. Everyone should enjoy it while it is piping hot.
How to Store Stove Top White Chicken Chili
Storing leftovers is super simple, thankfully. Keep any extra chili in an airtight container. Refrigerate it for up to four days easily. This recipe freezes wonderfully, too. Use freezer-safe bags or containers for longer storage. It stays good in the freezer for about three months. Thaw overnight in the fridge before reheating.
Tips for Success
- For thicker chili, mash about a quarter cup of beans against the side of the pot.
- Always rinse canned beans well; this reduces excess sodium significantly.
- Simmering for the full 30 minutes deepens the flavor profile immensely.
- Taste before adding salt, as broth brands vary in their sodium content.
- Dice your chicken uniformly for even cooking times, which is important.
Kitchen Tools You’ll Need
- A large pot or Dutch oven for all the cooking.
- A sharp knife and sturdy cutting board for chopping veggies.
- Measuring cups and spoons for accuracy.
- Ladle for serving up perfect bowls of Stove Top White Chicken Chili.
Serving Suggestions
- Serve with warm cornbread slices for dipping pleasure.
- Offer tortilla chips for a satisfying crunch element.
- A side salad with lime vinaigrette brightens the meal.
- Maybe try a crisp white wine or sparkling water to sip.
Stove Top White Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful white chicken chili made entirely on the stovetop, featuring cannellini and great northern beans, seasoned with cumin, oregano, and chili powder, and finished with a touch of cream.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles, undrained
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 2 (15 oz) cans cannellini beans (white kidney beans), rinsed and drained
- 1 (15 oz) can great northern beans, rinsed and drained
- 1/2 cup heavy cream (or milk for lighter version)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded Monterey Jack or cheddar cheese (for garnish)
- Sour cream or Greek yogurt (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook until no longer pink. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in diced green chiles, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
- Pour in chicken broth, then add the rinsed and drained cannellini and great northern beans. Bring to a simmer.
- Return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for at least 20-30 minutes, allowing flavors to meld.
- Stir in the heavy cream and heat through, but do not boil after adding cream.
- Season with salt and pepper to taste.
- Ladle into bowls and top with desired garnishes such as chopped cilantro, shredded cheese, and a dollop of sour cream or Greek yogurt.
- Serve hot.
Notes
- For a lighter version, substitute heavy cream with milk.
- Cayenne pepper is optional and can be adjusted based on desired spice level.
- The chili tastes better if allowed to simmer for the full 30 minutes to let the flavors fully develop.
