White Chicken Chili
227 Comments
Updated Sep 04, 2024
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White chicken chili is hands down a cold-weather favorite! Not only is it a flavorful blend of healthy, comforting ingredients, but it’s also a fill-you-up meal that’s packed with veggies and protein. Who doesn’t love that?
There’s nothing like a big, warming pot of classic beef chili, turkey chili or vegetarian chili to cure those winter blues. But I’ve got to say, this white chicken chili is by far one of my favorite chili recipes.
It’s a light and healthy blend of creamy white beans, shredded chicken, veggies, and the perfect level of spice. And while I do sprinkle a little bit of cheese on top for garnish, this recipe itself is completely dairy-free. So don’t let the slightly creamy broth fool you. I’ve got a sneaky way to thicken the broth without dairy – keep reading below!
White Chicken Chili Ingredients
When it come to making chili, it’s all about layering in flavors. So here’s what you’ll need for this recipe:
- Chicken: You’ll need a good amount of shredded chicken for this recipe. You can cook chicken at home or use store-bought chicken to shred. I have a few tips and ideas listed below!
- White Beans: I’m using canned white beans, but you can soak and cook dried beans if 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 (and it’s not too spicy).
- Chicken Broth: Skip water and opt for a good quality chicken broth (my favorite is linked in the recipe card below). A good quality broth adds more flavor to the soupy base.
- Dried Spices: A simple combination 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 together in a food processor. Then set aside.
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.
Garnish and serve. I love to top this off with diced avocado, a little cheese, slices of jalapeño pepper, and extra cilantro. But keep reading for more topping ideas!
Different Ways To Make Shredded Chicken
There are several ways you can make the shredded chicken needed for this chili. You can cook the chicken yourself and shred it, or use a store-bought rotisserie chicken. Here are a few options:
- Baked Chicken: This is my go-to recipe for boneless skinless chicken breasts with the perfect seasoning.
- Slow Cooker Whole Chicken: If you have a slow cooker, this whole chicken (rotisserie style) becomes super tender and easy to pull apart into pieces.
- Shredded Chicken: This easy stovetop method for cooking chicken breasts with my shredding hack is the best!
- Poached Chicken: This easy method cooks the chicken 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 to add to the chili.
Which White Beans to Use
When shopping for white beans, Cannellini, Great Northern, and Navy beans look almost identical. So you want to make sure you’re reading the labels correctly as they each have their own characteristics. Here’s the breakdown:
- Cannellini Beans: These are similar to Great Northern, but are a bit more dense. They work great for added texture in various salads or soups such as Minestrone soup.
- 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 chicken chili flavors.
- Navy Beans: Navy beans are on the smaller side with a mild flavor and creamy texture. They work wonders as marinated white beans, baked beans, or pureed in dips for added texture.
Which white beans should you use in this recipe? Any of the above! I’m using Great Northern beans today, but feel free to use what’s on sale or available to you.
Common Questions
Absolutely, just add 4 ounces of cream cheese, sour cream or half a can of coconut milk while it’s cooking.
If you’ve got a bag of dried white beans on hand, just pre-cook them before adding to the pot. You’ll need about 3 ½ cups of cooked beans.
Of course. If beans aren’t your thing, swap them for a can of chickpeas! They’ll provide a very similar texture and load the chili up with extra protein.
Storage Tips
A big pot of chili is undeniably one of the best meal prep recipes, especially since it freezes well! Here’s a few ways to store it.
- To Store: Let the chili slightly cool first before storing in an airtight container. It will keep for up to 5 days in the fridge.
- To Freeze: Use a freezer-safe tray or container and store for up to 3 months in the freezer.
- Reheat This: First, thaw the chili overnight in the fridge. Then reheat on the stovetop or scoop one serving into a bowl and microwave for about 2 minutes. If you forgot to thaw, it’s okay, this is one recipe that’s fine going straight into the microwave frozen as well. Just cook until warm.
More Cozy, Easy Chicken Recipes
If chicken is one of your favorite ways to pack in protein and flavor, I’ve got a few extra dinner ideas to add to your list.
- Chicken Soup – The perfect nourishing soup with winter vegetables.
- One Pan Chicken and Rice – A complete meal all in one pan.
- Chicken Fajitas – A Mexican favorite for weeknight dinners.
- Tuscan Chicken – Seared chicken breasts are simmered in the most luxurious cream sauce with Italian flavors.
- Teriyaki Chicken – An easy Asian stir-fry recipe you’ll make again and again.
I hope you love this white chicken chili recipe! If you make it, let me know how it turned out in a comment below. Your review helps others in the community.
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.
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 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.
- 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 garlic and spices and stir for another minute, toasting the spices.
- Add the chicken broth and pureed bean mixture and simmer uncovered for 15 minutes.
- 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.
- Serve the white chicken chili and garnish with avocado, jalapeno, cilantro, and cheese before serving, if you'd like.
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.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published February 2021, but updated to include new information for your benefit!
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.