Bush’s White Chicken Chili (Easy 30-Minute Recipe)

This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

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I live in Cincinnati, Ohio, where chili is practically a religion. We’re famous for our Cincinnati-style chili, but let me tell you – when the temperature drops and I want something fast, easy, and incredibly satisfying, I make this Bush’s white chicken chili every single time.

What makes this recipe so good? Two things: it’s ready in 30 minutes (yes, really!), and it uses Bush’s White Chili Beans, which are pre-seasoned with the perfect blend of spices. Those beans do half the flavor work for you, which means you get restaurant-quality chili without spending hours in the kitchen.

The first time I made white chicken chili, I was skeptical. I’m a traditional red chili person through and through. But one bite of this creamy, flavorful white chili and I was completely converted. Now I make it at least twice a month during fall and winter, and my family requests it constantly.

Living in Cincinnati: A Chili-Obsessed City

I have to give you a little context about where I live because it matters. Cincinnati is OBSESSED with chili. We have our own style of chili (Cincinnati chili) that’s served over spaghetti and topped with cheese, onions, and beans. It’s a whole thing.

We have chili parlors on every corner. Skyline and GoldStar are the big chains, but there are dozens of independent chili spots too. People get into heated debates about which chili parlor is best. It’s serious business.

So when I say this white chicken chili is good, I’m saying it as someone who has eaten A LOT of chili and has high standards. This recipe holds up. It’s become one of my family’s most-requested meals, and in a city that takes chili this seriously, that’s saying something.

Cincinnati winters can be brutal. We’re talking bone-chilling cold, gray skies, and snow that just won’t quit. During those months, a big pot of chili is basically required. This Bush’s White Chicken Chili has gotten me through many cold Ohio nights, and I know it’ll do the same for you.

Why I Always Use Bush’s Beans

I grew up eating Bush’s beans. My mom always bought Bush’s – for baked beans at summer cookouts, for chili in the winter, for everything. It’s one of those brands that’s just always been there, and they’ve never let me down.

When I started cooking for my own family, I continued the tradition. I use Bush’s beans in my Brown Sugar Chili (Award-Winning Recipe), in this white chicken chili, and in countless other recipes.

What I love about Bush’s is the consistency. Every single time I open a can, I know exactly what I’m getting. The beans are perfectly cooked – not mushy, not too firm. The seasoning is balanced. The quality is there.

With Bush’s White Chili Beans specifically, the pre-seasoning is a game-changer. Those beans have cumin, chili powder, and other spices already in them, which means you’re building flavor from the first ingredient you add. You’re not starting from zero.

Trust me on this: when you make this white chicken chili, use Bush’s White Chili Beans. It makes all the difference.

Why Bush’s White Chili Beans Make All the Difference

Here’s the secret to this recipe: Bush’s White Chili Beans are pre-seasoned. They come already flavored with chili spices, which means you’re not starting from scratch trying to build flavor. Those beans have been doing the heavy lifting for you.

When you use regular white beans (like Great Northern or cannellini), you have to add a ton of extra seasonings to get the same depth of flavor. With Bush’s White Chili Beans, the work is already done. You’re getting perfectly balanced spices in every bean, and that seasoning infuses into your entire pot of chili as it simmers.

I’ve made this recipe both ways – with regular beans and with Bush’s – and the Bush’s version wins every time. It’s not even close. The flavor is richer, more complex, and way more satisfying.

Plus, Bush’s has been a trusted brand in my family for generations. My mom always bought Bush’s beans, I grew up eating them, and now I use them in my own kitchen. When a brand has been around that long and maintains that level of quality, there’s a reason.

What Makes This White Chicken Chili Special

Having a warm bowl of chili on a cold day is how we do things here in the Midwest. We also use BBeyond the Bush’s beans, there are a few other things that make this white chicken chili stand out:

It’s genuinely ready in 30 minutes. I’m not exaggerating. From the moment you start cooking to the moment you’re serving it, you’re looking at 30 minutes max. This is one of my go-to recipes for busy weeknights when I need dinner fast.

The texture is incredibly creamy. The combination of heavy cream, chicken broth, and a flour-based roux creates this rich, velvety texture that coats every spoonful. It’s not soupy, it’s not thick like a stew – it’s perfectly in-between.

Dark meat chicken makes it better. I use boneless, skinless chicken thighs instead of chicken breast because dark meat stays tender and adds so much more flavor. You can absolutely use chicken breast if that’s what you prefer (or if you’re trying to keep it leaner), but thighs are where it’s at.

It’s incredibly versatile. You can make it on the stovetop in 30 minutes, throw it in a slow cooker in the morning and have it ready for dinner, or even use a rotisserie chicken to make it even faster.

The toppings make it fun. I love setting out a toppings bar when I serve this – sour cream, shredded cheese, jalapeños, tortilla strips, avocado, cilantro. Everyone can customize their own bowl, which makes it perfect for families with picky eaters.

The Best Chicken to Use for White Chicken Chili

Let’s talk chicken for a minute, because this makes a big difference.

Boneless, Skinless Chicken Thighs (My Recommendation): This is what I use 99% of the time. Dark meat has more fat and more flavor than chicken breast, which means it stays incredibly tender even after simmering. You can dice it up, cook it, and it won’t dry out. Plus, it adds a richness to the chili that you just don’t get from white meat.

Boneless, Skinless Chicken Breast: This works great if you prefer white meat or if you’re watching calories. Just be careful not to overcook it, or it can get dry. I dice it small (about ½-inch cubes) so it cooks quickly and stays tender.

Rotisserie Chicken (The Ultimate Shortcut): If you want to make this even faster, grab a rotisserie chicken from the grocery store, shred the meat, and skip the whole “cook the chicken” step. Just add the shredded chicken toward the end of cooking to heat it through. This cuts your cook time down to about 20 minutes total.

Leftover Chicken: Got leftover grilled chicken? Baked chicken? Smoked chicken? Use it! Just shred or dice it and add it at the end. This is a great way to use up leftovers.

How to Make Bush’s White Chicken Chili (Step-by-Step)

This recipe is so easy. Even if you’re not an experienced cook, you can absolutely nail this. Here’s exactly how it comes together:

Step 1: Cook the Chicken

Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot (I use a 5-quart Dutch oven) over medium-high heat. Add your diced chicken and season it with salt and pepper.

Cook the chicken for about 10 minutes, stirring occasionally, until it’s cooked through with no pink remaining. The pieces should be lightly golden on the outside. Don’t worry about getting a perfect sear – you just want it cooked.

Remove the chicken from the pot and set it aside in a bowl. Don’t rinse the pot! All those browned bits stuck to the bottom are pure flavor.

Step 2: Build the Flavor Base

In the same pot (with all those delicious chicken bits), melt 4 tablespoons of butter over medium heat. Once it’s melted and bubbling, add your chopped carrots, celery, onion, and minced garlic.

Stir everything together, making sure to scrape the bottom of the pot to get all those browned chicken bits incorporated. This is called deglazing, and it’s where a ton of flavor comes from.

Cook the vegetables for about 5 minutes, stirring frequently, until they’re softened and the onions are translucent. Your kitchen should smell absolutely amazing at this point.

Step 3: Make the Roux

This is the step that gives your chili that creamy, thick texture instead of being watery.

Sprinkle about 2 tablespoons of flour over the vegetables and stir it in. It’ll look a bit pasty – that’s fine. Keep stirring for about a minute to cook the raw flour taste out.

Now, start adding your chicken broth. Add it in splashes, stirring constantly, alternating between flour and broth. This prevents lumps from forming. Keep adding and stirring until all the flour (½ cup total) and all the chicken broth (32 oz) are incorporated.

The mixture will be thick and creamy. This is your chili base, and it’s already looking good!

Step 4: Simmer and Build

Add your 2 cups of water to the pot and stir everything together. The mixture will thin out a bit – don’t worry, it’ll thicken back up as it simmers.

Let this simmer for about 30 minutes, stirring every 5-10 minutes and scraping the bottom of the pot. You want to make sure nothing sticks or burns. As it simmers, the flavors meld together and the base thickens up beautifully.

Step 5: Add the Good Stuff

After the base has simmered for 30 minutes, it’s time to add the stars of the show: Bush’s White Chili Beans, sweet corn, and diced jalapeño.

Stir everything together and let it simmer for another 20 minutes. The beans will release their seasoning into the chili, and everything will come together into this cohesive, flavorful pot of goodness.

Step 6: Season and Finish

Add your spices: cumin, garlic powder, onion powder, cayenne pepper, and salt and pepper to taste. Stir them in.

Pour in 1 cup of heavy cream and stir until it’s fully incorporated. The chili will turn this beautiful creamy white color.

Add your cooked chicken (and any juices that have collected in the bowl) back to the pot. Stir everything together.

Let the whole thing simmer for another 20-30 minutes. This final simmer time is when all the flavors really meld together and the chili reaches its peak deliciousness.

Step 7: Serve and Enjoy

Ladle your white chicken chili into bowls and set out all your favorite toppings. I always serve mine with my Buttery Skillet Cornbread on the side – it’s the perfect combination!

Why This Recipe Uses Flour and Cream

You might be wondering why this recipe has flour and heavy cream when a lot of chili recipes don’t. Here’s why:

The Flour Creates a Roux: When you cook flour in butter and then add liquid, you’re making a roux. This is the same technique used in gumbo, gravy, and cream soups. The roux thickens your chili and gives it body without having to cook it for hours to reduce it down.

The Cream Makes It Luxurious: White chicken chili is supposed to be creamy and rich, not brothy and thin. The heavy cream adds that luscious texture and rounds out all the flavors. It also balances the heat from the jalapeños and spices.

If you want to make this lighter, you can substitute half-and-half for the heavy cream, but I wouldn’t skip it entirely. The cream is part of what makes this white chili so good.

How to Make This in a Slow Cooker

Want to come home to dinner ready? Here’s how to adapt this for a slow cooker:

Morning Prep:

1. Cook the chicken in a skillet and transfer to slow cooker
2. In the same skillet, cook the vegetables for 5 minutes, then transfer to slow cooker
3. Add the chicken broth, water, Bush’s White Chili Beans, corn, jalapeño, and all the spices
4. Stir everything together

Cooking: Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Finishing: About 30 minutes before serving, stir in the heavy cream. This prevents it from curdling during the long cook time.

Note: Skip the flour/roux when using a slow cooker. If your chili is too thin at the end, you can make a slurry (2 tablespoons cornstarch + 2 tablespoons cold water) and stir it in during the last 30 minutes.

Tips for the Best Bush’s White Chicken Chili

Don’t skip the carrots and celery. I know some people think they’re just filler vegetables, but they add sweetness and depth. The carrots especially add a subtle sweetness that balances the spices.

Use Bush’s White Chili Beans, not regular white beans. I cannot stress this enough. The pre-seasoned Bush’s beans make such a huge difference in flavor.

Adjust the spice level. This recipe is moderately spicy but not overly hot. If you want it milder, remove the seeds from the jalapeño or skip it entirely. If you want it spicier, leave the jalapeño seeds in or add extra cayenne pepper.

Don’t rush the simmers. Those simmer times aren’t just suggestions – they’re when the flavors develop and meld together. If you rush it, your chili will taste flat.

Taste and adjust at the end. Everyone’s taste is different. After your final simmer, taste the chili and adjust the salt, pepper, or spices as needed.

Make it a day ahead. Like most chilis, this tastes even better the next day. Make it a day ahead, refrigerate it, and reheat when ready to serve.

The Best Toppings for White Chicken Chili

Half the fun of chili is loading it up with toppings! Here are my favorites:

Must-Haves:

• Sour cream (or Mexican crema)
• Shredded Monterey Jack or pepper jack cheese
• Fresh cilantro, chopped
• Lime wedges

Great Additions:

• Diced avocado or guacamole
• Sliced jalapeños (pickled or fresh)
• Tortilla strips or crushed tortilla chips
• Diced red onion
• Salsa verde
• Hot sauce
• Crumbled queso fresco

For Kids:

• Extra cheese
• Sour cream
• Plain tortilla chips (no spice!)

I like to set everything out in small bowls and let everyone build their own bowl. It makes dinner feel like a fun, interactive experience.

What to Serve with White Chicken Chili

Cornbread – My Buttery Skillet Cornbread is the perfect pairing. Sweet, buttery, and amazing for soaking up the chili.

Tortilla Chips – For scooping or crumbling on top.

Mexican Rice – If you want to make it a heartier meal.

Simple Green Salad – Something fresh and crisp to balance the richness.

Quesadillas – Kids especially love this combo.

Flour Tortillas – Warm tortillas on the side for dipping.

Make-Ahead and Storage Tips

Make Ahead: Cook the entire chili up to 3 days ahead. Let it cool completely, store in an airtight container in the fridge, and reheat on the stove when ready to serve. The flavors will be even better!

Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of chicken broth or water as it tends to thicken in the fridge. You can also microwave individual portions – just cover with a damp paper towel.

Freezing: This chili freezes beautifully! Let it cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Note: The cream may separate slightly when frozen and thawed. Just give it a good stir while reheating and it’ll come back together.

Substitutions and Variations

Dairy-Free: Skip the heavy cream and butter. Use olive oil instead of butter for the roux, and substitute full-fat coconut milk for the heavy cream. It’ll have a subtle coconut flavor, but it still works!

Lower Carb: Skip the flour roux and use a cornstarch slurry at the end if you need to thicken it. Or just let it reduce naturally without any thickener.

Different Beans: While I highly recommend Bush’s White Chili Beans, you can use regular Great Northern beans or cannellini beans. Just add extra cumin, garlic powder, and a pinch of oregano to compensate for the lack of pre-seasoning.

Add More Veggies: Diced poblano peppers, bell peppers, or zucchini all work great in this chili.

Make It Spicier: Add chipotle peppers in adobo sauce for smoky heat, or use serrano peppers instead of jalapeños.

Vegetarian Version: Skip the chicken and add extra Bush’s beans (3-4 cans total). Use vegetable broth instead of chicken broth. Add diced zucchini or butternut squash for heartiness.

Why White Chili Instead of Red Chili?

If you’re a red chili purist, you might be wondering why anyone would bother with white chili. Here’s why I love it:

It’s a nice change of pace. Don’t get me wrong, I love red chili. But sometimes you want something different, and white chili scratches that itch.

It’s creamier and richer. The cream-based broth gives it a luxurious texture that you don’t get from tomato-based chili.

It’s lighter in appearance but just as hearty. White chili looks lighter and more elegant, which makes it great for serving to guests or at gatherings.

The flavor profile is unique. Without tomatoes dominating the flavor, you can really taste the chicken, the beans, the spices, and the vegetables. It’s more nuanced.

It comes together faster. Red chili often benefits from hours of simmering. White chili is delicious in 30 minutes.

Commonly Asked Questions

Similar Recipes

If you like recipes like this easy white chicken chili, you will enjoy the ones below:

• Award Winning Chili Con Carne
• 3-Way Cincinnati Style Chili
• Turkey Chili
• Cincinnati-Style Chili Cheese Bratwurst
• Easy Chili Mac Recipe

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