White Chicken Chili
237 Comments
Oct 15, 2024
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White chicken chili is the best bowl of comfort food for a cold-weather day. Made with tender chicken, white beans, sweet corn, and green chiles, it’s packed with robust flavor, yet mild enough for the whole family to enjoy for one incredibly satisfying fall/winter meal.
My Favorite White Chicken Chili—Here’s Why
When the weather turns chilly and I start to crave cozy, warming meals, this white chicken chili is a recipe I make on repeat. The white beans make it heartier than my chicken soup, yet it’s lighter and more brothy than my classic beef chili, turkey chili, and vegetarian chili. So I guess you could say it’s a cross between soup and chili! I just know that it’ll warm you from head to toe, and it perfectly reflects my love for cooking simple, healthy, and delicious recipes. But here are a few more reasons to love it:
- It’s really simple to make. There’s very little prep work involved, as you’re mostly just combining canned goods in a pot. Then, you’ll add some shredded chicken, and I’ve got time-saving tips on that below!
- It’s completely dairy-free. Don’t let the creamy broth fool you! The chili itself is completely dairy-free (the creaminess comes from blending some white beans). Now in saying that, I personally like to sprinkle a bit of cheese on top for garnish, but you do you.
- It’s perfect for freezer meal prep. In the fall and winter, I always have a batch stored in my freezer. It’s a well-balanced, veggie-forward, protein-packed meal that’s super easy to reheat for a quick weeknight dinner.
White Chicken Chili Ingredients
- Chicken: You’ll need a good amount of shredded chicken for this recipe. You can cook chicken at home in a variety of ways (see ideas below) or to save time, use store-bought rotisserie chicken and shred that.
- White Beans: I’m using canned white beans (Great Northern Beans to be exact), but you can soak and cook dried beans if that’s what you prefer.
- Corn: Sweet corn adds a subtle sweetness and extra chunkiness to the overall texture.
- Green Chiles & Jalapeño: A small can of diced green chiles and one jalapeño pepper adds a serious depth of flavor without being overly spicy.
- Chicken Broth: Use a good-quality chicken broth to add lots of flavor to the soupy base. I linked my favorite brand in the recipe card below!
- Dried Spices: A simple blend of cumin, chili powder, oregano, salt, and pepper brings out those classic chili aromas.
Find the printable recipe with measurements below.
How to Make The Best White Chicken Chili
Make the creamy base. Blend one cup of white beans and one cup of chicken broth in a food processor, then set aside. This will help to thicken the base of the broth without having to add lots of cream.
Sauté the veggies. In a large pot over medium heat, sauté the onion, bell pepper, and jalapeño pepper for about 4 minutes. Then add the garlic and spices and stir for one additional minute.
Add the rest of the ingredients and simmer. First, add the remaining chicken broth, and pureed bean mixture and let it simmer uncovered for 15 minutes. Then, stir in the chicken, corn, white beans, green chilies, and cilantro. Let it simmer for an additional few minutes to warm through, squeeze some lime juice, and stir it again.
Don’t forget the toppings! I love to top this off with diced avocado, grated cheddar cheese, slices of jalapeño pepper, and extra cilantro. But you could also add other items like crispy shallots, chopped parsley, or sliced green onions.
Different Ways To Make Shredded Chicken
There are several ways to make the shredded chicken for this chili. You can cook the chicken yourself or use a store-bought rotisserie chicken. Here are a few options:
- Baked Chicken: This is my go-to recipe for oven-baked boneless skinless chicken breasts with the perfect seasoning.
- Roast Chicken: This super easy, oven-roasted whole chicken is most similar to a store-bought rotisserie chicken. There’s just three ingredients!
- Shredded Chicken: This easy stovetop method for cooking chicken breasts with my shredding hack is the best!
- Slow Cooker Whole Chicken: If you have a slow cooker, this whole chicken becomes super tender and easy to pull apart into pieces.
- Poached Chicken: This healthy approach cooks chicken breasts in water and only takes about 15 minutes on the stovetop.
- Store-Bought Rotisserie Chicken: And if you’re on a time crunch, just pick up a rotisserie chicken at the store and pull it apart into small pieces.
Common Questions
Absolutely! If you’re not dairy-free, just add 4 ounces of cream cheese or sour cream. You could also add half a can of coconut milk while it’s simmering on the stove.
Not at all. I’m using great northern beans today, but you could also use navy beans or cannellini beans. The only difference is the size – navy beans are the smallest, cannellini beans are the largest, and great northern beans are somewhere in the middle.
While I love canned beans for simplicity, If you’ve got a bag of dried white beans on hand, just pre-cook them before adding them to the pot. You’ll need about 3 ½ cups of cooked beans.
Storage Tips
- To store for the week: Let the chili slightly cool before storing it in an airtight container. It will keep for 4 to 5 days in the fridge.
- To freeze for later: Use a storage container or freezer-safe tray (like this Souper Cubes tray) and store for up to 3 months in the freezer.
- How to reheat: First, thaw the chili overnight in the fridge. Then reheat on the stovetop or add one serving to a bowl and microwave for about 2 minutes. If you forgot to thaw, that’s okay, this is fine going straight into the microwave from frozen as well. Just cook until it’s warmed through.
More Easy Chicken Recipes
- Chicken Fajitas: A Mexican favorite for weeknight dinners.
- Greek Lemon Chicken: Juicy chicken thighs are baked with the best lemon-herb marinade.
- Tuscan Chicken: Seared chicken breasts are simmered in the most luxurious cream sauce with Italian flavors.
- One Pan Chicken and Rice: A complete meal all in one pan.
- Teriyaki Chicken: An easy Asian stir-fry recipe you’ll make again and again.
- Or check out these other delicious chicken recipes!
If you make this white chicken chili recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Best White Chicken Chili
Description
Video
Equipment
- Le Creuset Dutch Oven This large pot is one of my favorites!
- Silicone Spoon I use this spoon so that I don't scratch my enameled pot.
- Mini Food Processor My favorite tool for quick blending with texture.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 1 jalapeno pepper, seeds removed and finely diced
- 4 garlic cloves, minced
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- 4 ounces green chiles
- 4 cups shredded chicken, see tips above
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 cup frozen or fresh corn
- 4 cups chicken broth
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- avocado, jalapeno, cilantro, and cheese, for garnishing
Instructions
- Blend the white bean mixture. Blend one cup of the white beans with one cup of the chicken broth in food processor. Alternatively, you can use an immersion blender or even mash the beans with a fork, and then stir them with the broth. Set this aside.
- Cook the vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and jalapeno pepper to the pot. Cook for 4 minutes, stirring frequently.
- Add the aromatics. Add the garlic and spices and stir for another minute, toasting the spices.
- Simmer. Add the chicken broth and pureed bean mixture and simmer uncovered for 15 minutes.
- Stir in the rest. Stir in the green chilies, chicken, corn, white beans, and chopped cilantro. Simmer for a couple of minutes, until it's warmed through. Then add the lime juice and give it another stir.
- Garnish with your favorite toppings such as avocado, jalapeno, cilantro, and cheese before serving.
Lisa’s Tips
- The pureed bean mixture helps to thicken the chili without any additional dairy needed. It creates a wonderful soupy texture. But if you’d like it ultra-creamy, you can always add 4oz of cream cheese, sour cream, or even coconut cream to the chili.
- This chili is flavorful, but not overly spicy. If you’d like a little bit more heat, feel free to add ¼ – ½ teaspoon of cayenne pepper.
- Use your preferred white beans, they all work great!
- Cannellini Beans: These are similar to Great Northern, but are a bit more dense and larger.
- Great Northern Beans: These creamy-colored beans are light, hold their shape well, and are naturally nutty in flavor. Best of all, they absorb spices easily, making them perfect for soaking in all the white chicken chili flavors.
- Navy Beans: Navy beans are on the smaller side with a mild flavor and creamy texture. I use them in my marinated white beans, baked beans, and white bean dip.
- Swap out the beans with chickpeas instead! They provide a similar texture and the same amount of protein.
Nutrition
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This recipe was originally published February 2021, but updated to include new photos and information for your benefit!
So yummy!! Love the addition and of lime juice at the end. Makes it taste so fresh and clean. Very easy. Would definitely make again
Thrilled to hear you love this white chicken chili, Kristi!
Another winner! I’ve made this a few times and is always a hit. Lisa your fabulous and your recipes are totally easy and deelish.
Happy to hear you love this white chicken chili, Christopher!
Loved the flavor! The spice level is perfect!
Wonderful! Happy to hear you loved everything about this white chicken chili, LeaAnn.
I haven’t tried this recipe yet but every one of your recipes are a thumbs up.
Excited for you to try this Jane!
how can you cook this in crock pot?
I haven’t tried this in a crockpot, but I’m guessing you can cook the veggies on the stovetop up to step 3, then add everything into the crockpot and let it cook low and slow for 6 to 8 hours.
Absolutely best chicken chili ever! Easy to put together and reheats well! My favorite chili recipe!
Happy to hear you’re loving this white chicken chili, Susan!
Every recipe I have ever made from you has been absolutely delicious, including this one, of course. As I prepped my baked chicken breast (another one from you) my husband said “oooo, that smells good. What is that?” My toddler loves your recipes too! Thank you!
Aw, thanks so much, Alicia! So happy your whole family loves my recipes. :)
I substituted chicken mince as it was what I had on hand for a last minute extended family dinner. The only thing I had to dash out to buy were the beans only having black ones in my pantry. Everyone loved it Lisa. Thank you!
That’s a great sub! Happy you and your family enjoyed it!
This was so good and so easy to make!! I’ll definitely be making it again. Thanks for all of your delicious recipes!!
Hi Deanna – I’m so glad you love this white chicken chili!
You prepare so tastefull soups! I love your web page, it has all the details in the recipe and in the design that make it so easy to find everything we need!
Hi Silvia – Thanks for leaving a review and glad you’re finding everything you need :)
Sooo good! My family loved this recipe!! I used Trader Joe’s frozen Roasted Corn since it was all I had on hand. Yummy!!
Hi Marcie – Happy to hear this white chicken chili was a hit!
trulyone of the most underrated website i have ever seen its so good
Hi there – Thanks so much for your feedback!
I made this Saturday night to help my honey feel better while he has a cold. Super easy to follow, and avocado as a topping just gives it that extra something special! Absolutely delicious and eating the rest for lunch today!
Hi Jacqueline – What a perfect meal to make when you’re feeling under the weather. Glad you both enjoy it!
This was excellent, easy to make, and loved by the whole family! Thanks Lisa!
Hi Corey – Happy to hear this was a hit!
My family loved this white chicken chili recipe. I loved that most of the ingredients were things I already had in my pantry.
Hi Denise – Happy to everyone enjoyed this white chicken chili!
Thank you very much for this wonderful nice soup. I will make it again for sure. I reduced a bit the amount of chillies but still got a tasty comforting very satisfying meal. Thank you.
Hi Anne – Glad you’re loving this white chicken chili!
Would leftovers freeze well? Would love to make a big batch and keep it!
Hi Chris – Yes, this is a great freezer meal prep!
I LOVE this recipe! I never thought I would be a fan of a while chicken chili, but this one is it. Super easy to make too. I like to add tortilla strips and shredded pepperjack cheese to mine, with a side of avocado. Perfection!
Hi Lauren – I’m glad you ended up loving this white chicken chili!
Wow it’s delicious and so easy to make !!
Hi Lulu – Happy to hear this chili was easy to make for you!
This was excellent!!! Even my husband said how good it was. This was a trial run for a Super Bowl party! Thanks
Hi Sara – Wonderful! I’m glad this chili recipe was a hit. I hope everyone loves it at your Super Bowl party.
Lisa, I’ve been cooking chicken for many years now and now I know I’ve been doing it all wrong! I was making your white chicken chili and decided to use your recipe for chicken breast. It was the best I’ve ever had, almost didn’t want to put in the chili. Can’t wait to use the rub recipe on just about anything!
Hi Penny – Wonderful! I’m glad you found a new way to make chicken.
This recipe truly delighted and surprised us. I don’t even know what exactly makes it so wonderful – it’s cozy AND bright somehow. Filling, healthy, and delicious. Couldn’t ask for a better, easy food solution. Now I’m just concerned I’ll burn my family out on it by making it so much.
Hi Lauren – It’s all the little things in this recipe that make it so delicious! I’m glad you love it.
I made this tonight and subbed soy curls for chicken. This was so good and I expected it to be hot and spicy but it was mildly spicy and full of flavor!! Bet it is even better the next day or two. Next time I am making this one with jackfruit instead of chicken/soy curls. Thanks for another great recipe!!!
Hi Suzi – Good to know this turned out great with soy curls instead of chicken!
This recipe is so delicious, we have it on repeat at our house…especially right now during the freezing Canadian winter!
Thanks Lisa for always making the most flavourful recipes!
Hi Natalie – I’m so glad you love this white chicken chili!
Was looking for a recipe to make this! Found yours first, so happy I did! Made today and we have gobbled it up! So much flavor, thank you for sharing. It will be even better tomorrow, IF any left after today!
Happy you loved the recipe! And yes, leftovers are hard to come by with this one. ;) Enjoy!
Made this for the first time today. We loved it! My Dad is in stage iv renal failure so is on a strict diet, I didn’t have to substitute a single ingredient. He ate 2 1/2 bowls (cereal) after saying don’t make too much. I did add the cream cheese to make it creamier. I poached the chicken and put in extra corn. As we are not the biggest cilantro fans I didn’t t put in the full amount noted. ABSOLUTELY DELICIOUS!
Hi Dawn – I’m so glad everyone enjoyed this white chicken chili!
So yummy. I have this one printed out as it quickly became a favorite!
Happy to hear it’s a family favorite!
How very brilliant to make a creamy case. Another terrific recipe, Lisa. This is jam packed with nutrition and yumminess!
I do have a question… I, along with several members of my family, are in the 15% of the population that dislike cilantro. I eliminated it. Not knowing what it tastes like to the other 85%, what should I substitute? Italian parsley? Thank you, in advance.
Hi Deborah – you can substitute with parsley if you’d like, but it will change the flavor a bit. Otherwise, I would just omit it.