This White Chicken Chili is a quick and easy weeknight dinner that’s hearty, flavorful, and always a family favorite. Fall is the perfect time to make a warm and cozy soup, and this one is loaded with tender chicken, mild green chiles, sweet corn, and creamy navy beans. Topped with melty Monterey Jack cheese and a spoonful of salsa verde, every bowl is comforting and delicious. The best part? Using already cooked chicken makes this recipe fast, simple, and perfect for busy nights. Just add tortilla chips on the side and dinner is ready!
I have found that keeping freezer bags of 2-3 cups of cooked chicken in the freezer makes making meals like this go so much quicker on a weeknight. Whether you buy rotisserie chickens and shred and bag or cook a large batch of chicken at one time and prep, either way it's a win win! If you are looking for other ways to use that pre-cooked chicken try this recipe next-Chicken Spaghetti!
Ingredients
- olive oil
- onion
- cooked chicken
- chili powder
- cumin
- granulated garlic
- salt
- diced green chiles
- corn
- navy beans
- cream cheese
- chicken broth/stock
See exact quantities in recipe card below
Instructions
To begin, heat olive oil in a soup pot over medium-high heat and add the onions. Sauté until they become soft and translucent. Next, sprinkle in the chili powder, cumin, granulated garlic, and salt, stirring with the onions for just a few seconds until the spices are fragrant and slightly toasty. After that, stir in the cooked chicken, followed by the canned green chiles, drained corn, and drained beans.
Once the ingredients are combined, pour in the broth or stock and allow the soup to heat through. Then, add the cubed cream cheese—cubing it helps it melt more evenly—and stir frequently until it blends smoothly into the broth. Bring the soup to a gentle simmer (being careful not to boil) and let it cook for about 15 minutes. Finally, serve hot with tortilla chips on the side and finish with toppings of Monterey Jack cheese and salsa verde for a cozy, flavorful meal.
- Step 1: Sauté onion in the olive oil
- Step 2: Add the seasonings and stir to toast slightly
- Step 3: Stir in cooked chicken
- Step 4: Add the green chiles, corn and beans
- Step 3: Add the broth/stock and heat through then add cubed cream cheese
- Step 4: After about 15 minutes of simmering it is finished!
Equipment
Do you have a good soup pot? Every kitchen needs at least one! I have a few and love them each! If you are in the market for a new one, this is one of my favorites!
Storage
This soup is so delicious on night one...but day two is amazing too! So plan to have leftovers! I love to use these bowls to store soup leftovers!
Soups to Try
- Beef Vegetable Soup
- Creamy Potato Soup
- Ham Potato and Corn Soup
- Chunky Chicken Vegetable Soup
- Broccoli Cheese Soup
Serving
I always love serving this White Chicken Chili with plenty of tortilla chips for dipping, but it’s just as delicious alongside warm flour or corn tortillas. Don’t forget the garnishes—Monterey Jack cheese and salsa verde are must-haves, but fresh cilantro and a squeeze of lime take each bowl to the next level. If you want to use tortilla strips instead I have that recipe HERE.
Quick Weeknight Meals
White Chicken Chili
Equipment
Ingredients
- 1 Tablespoon olive oil
- ¼ cup diced onion
- 2 cups cooked chicken cubed or slightly shredded
- ¾ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 4 ounces diced green chiles canned
- 15 ounces whole kernel corn canned, drained
- 15 ounces navy beans canned, drained
- 32 ounces chicken broth/stock
- 2 ounces cream cheese cut in blocks and room temperature
Toppings
- monterrey jack cheese shredded
- salsa verde
- tortilla strips
Instructions
- Heat olive oil in a soup pot over medium-high heat and add the onions. Sauté until they become soft and translucent.
- Next, sprinkle in the chili powder, cumin, granulated garlic, and salt, stirring with the onions for just a few seconds until the spices are fragrant and slightly toasty.
- Stir in the cooked chicken, followed by the canned green chiles, drained corn, and drained beans.
- Once combined, pour in the broth or stock and allow the soup to heat through. Add the cubed cream cheese. And stir well until the cream cheese is melted.
- Bring the soup to a gentle simmer (being careful not to boil) and let it cook for about 15 minutes.
- Serve hot with tortilla chips on the side and finish with toppings of Monterey Jack cheese and salsa verde.
Abi says
This chicken chile soup looks so cozy and flavorful! I'll definately enjoy them with some warm crusty bread on the side! Bookmarking this recipe!
Misty Tannery says
I hope you love it as much as we do!
Madhu says
This sounds like such a cozy and flavorful soup, perfect for fall evenings. I love that it comes together quickly with cooked chicken, making it such a great weeknight dinner idea.
Misty Tannery says
It being so quick is something I love as well! Enjoy!