Go Back
+ servings

20 Minute White Chicken Chili

The quickest and tastiest dinner in less than 20 minutes! Guaranteed hit with your family and friends. Get a loaf of bread or some tortilla chips and you have a complete meal!

Course Dinner
Cuisine American
Keyword soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 people


  • 2 tablespoons olive oil
  • 1 medium onion chopped optional, I have also made it without in a hurry!
  • 1 1/2 lbs chicken breast boneless, trimmed of any fat skinless ( about 2-3 large chicken breast halves)
  • 1 lime juiced
  • salt and pepper
  • 4 oz can chopped green chiles, or one fresh Anaheim chili, chopped
  • 1 clove garlic chopped
  • 3 15 oz cans small white beans, with juice I like S&W brand
  • 3 cups chicken broth
  • 1 small bag frozen corn, white or yellow about 2 1/2 cups, canned works as well!
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • salt and pepper to taste
  • 1/2 to 1 cup cream or half and half optional, but highly recommended
  • sour cream and grated cheese for serving


  1. Using a stockpot or large pan, cook the onion in the olive oil for about 5 minutes or until softened. Season with salt and pepper. 

  2. Add the chicken breasts, season with salt and pepper.  Squeeze lime juice over top of chicken in pan. Cover the pan and cook for about 8 minutes on medium heat, turning once. 

  3. Remove the chicken from the pan to a cutting board and set aside. The chicken should be cooked and no longer pink in the middle. Chop or shred the chicken. 

  4. To the pan on stove, add garlic, and can of chopped green chiles. Saute for about 1-2 minutes on medium heat. Be careful to not burn the garlic. 

  5. Add white beans, chicken broth, corn and spices. Bring to a boil for 2-3 minutes. Add chopped or shredded chicken back to the pan, along with cream or half and half. Reduce heat and bring to a simmer on medium heat. 

  6. Serve with sour cream and grated cheese.