White Chicken Chili
175 Comments
Oct 09, 2023
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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 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!
I made this today and it was delicious. I made the mistake of adding salt early in the cooking and, after adding canned ingredients, it was over salted. Next time, I’ll wait until the end and taste it before I add salt.
Absolutely sensational chili, Lisa! I’m a little nervous about chili recipes being overly spicy, but this was just the right amount of heat. (Like you said in the video 🙂)
I used chicken thighs and poached them according to your shredded chicken recipe. So delicious! Thank you for all your great recipes and clear instructions!
Since I can’t handle too much spice myself, I normally won’t make things too spicy 😉 But, I’m glad you ended up loving it Dalia!
Thank you so much for this delicious (and filling) stew recipe! I followed your directions except adding the lime juice in the individual bowls because I only have a stainless steel soup pot. This one goes into rotation!
AMAZING! This is my first recipe to make of Lisa’s and it is fabulous and super simple. I zhuzhed it up a bit because I like things nice and spicy. Thanks, Lisa!
Glad you enjoyed this chili recipe Crysta!
Very easy and delicious perfect for a chilly winter day 💯 recommend
Made this tonight and so delicious! Making some cornbread muffins to go with it and can’t wait to sit down and devour it! The rotisserie chickens I found looked small so I bought 2 of them. I might have a lot more chicken in my chili than intended but I can always add more liquid to it. Very easy and love all of Lisa’s recipes!
This dish goes great on rainy night! So good and healthy, but warming for the tummy! I can’t to prepare this dish for my friends, thank you!
Oh my!! This is DEELICIOUS!!, Thank you ! 😋😘
Great recipe. I made it with leftover turkey. Fast, easy and soooo good and satisfying. I forgot to get a picture, but I agree the green pepper adds nice color. Any bell pepper would be nice, though. Made it on a cold Sunday after Thanksgiving. Quick dinner!
Great meal for entertaining guests. Must, I repeat must be overcast, leaves have to be turning colors, and cold outside. :)
Haha, yes, the white chicken chili is delicious when it’s cold outside. It warms you right up!
This is the most amazing recipe! I have made many of your recipes and love all of them. Thank you for your directions on what kind of beans to use. Your instructions are perfect and I can’t say thank you enough! This is so good you could serve it for a dinner party!
Happy to hear you loved this white chicken chili Michele!
Absolutely loved it!! So fresh tasting…bursting with flavor! Will be making this often.
Thanks for sharing!
Greetings from Ontario Canada Eh!
Glad you’re loving this white chicken chili Eric!
Made this tonight and LOVED it! Followed the recipe and I loved adding extra fresh chopped jalapeño pieces at the end too. My husband loved it and I’m also sharing it with my sister and her family. It made a lot for all of us. (We don’t eat too much!) Still…very filling and was great on a chilly rainy night. Thanks for the recipe! Will be adding this to my winter recipes!
Happy to hear you and your husband enjoyed this white chicken chili!
This is delicious!
Loved by the whole family, not an easy feat. Thank you!
Made this last night for work lunch today and it was delicious.
One single de-seeded jalapeño sadly left the chili way too bland, so we broiled five jalapeños and two serranos in the oven for half an hour, then threw them whole in a blender with just a bit of chicken stock. Added it to the chili and it took it to the next level of savory deliciousness!
I really recommend throwing the chiles in the blender before adding, that way it doesn’t overpower the other textures in the chili.
I am good with dairy. What I need is vegetarian gluten free. What would work here instead of chicken?
You can add lentils, more white beans, or hearty vegetables such as potato or zucchini.
I just tried this recipe and it went to the top of my favorites list after one taste – it’s amazing. Pretty straightforward process and the ingredients are in just the right proportions – not too spicy or too bland, and as mentioned in other reviews the flavors of the various ingredients complement each other so well…
Thrilled to hear you’re loving this white chicken chili Rick!
I was hesitant making white chili because I’m usually lukewarm with regular chili but this recipe was delicious and s exceeded my expectations! The various textures was a party in every bite. I omitted the jalapeño and green chiles so my young kids could eat it and it was still flavorful. Loving all the recipes I’m making from this site!!
This chili definitely has loads of flavors in it! Glad everyone enjoyed this recipe Tina :)
This recipe is easy, fresh and delicious. Great for meal prep!
I used the broth from cooking the chicken breasts and added it back into the soup. It added a little flavor boost and I am glad I did not throw it out.
I especially appreciate the tip to use the Kitchen Aid stand mixer to shred the chicken, so easy!
Thank you Lisa for another awesome recipe! Your site is my #1 go to for recipes.
Happy to hear this has become a new favorite Michele! It’s definitely one to keep in your meal prep arsenal :)
Made this tonight and loved it! Served over rice with a dollop of sour cream. Yummy. It’s a keeper!
Glad this chicken chili was a win Helen!
Just made this today, and it is so good!! Such great flavours together. Next time I might make it spicier by adding some cayenne pepper, but I kept it milder today because of the kids.
Glad this was a hit with the whole family Daisy!
Hi Lisa,
Since I saw this recipe my mouth has literally been watering! I finally made it today and it was sooooooooo good!! This is my first white chicken chili I ever had, and am happy to say that I am hooked! It’s definitely going into my “Favorites” folder! I added some double cream yogurt as a topping just to ease the heat of the green chillies and it just took it to another level!
Can’t wait to try some of your other recipes!!
Thrilled to hear you finally got around to making this and loved it Stef! :)
Excellent! I’ve been looking for a white bean chicken stew recipe and am glad I found this one. I’ve made this recipe several times and it’s always a big hit. I used a rotisserie chicken which saved me a lot of time and made the chili so very flavorful. A keeper! Thank you!
Wonderful, I’m so happy you loved the recipe, Jo! And yes, a rotisserie chicken does save a lot of time with this recipe. Enjoy!
Hi Lisa,
i made this about 2 weeks ago and it was the best white chili recipe i have ever had. i loved the northern bean and so did my husband, he even asked what type of beans were in the chili. i also used a rotisserie chicken and it adds to the flavor of the chili as well. Thanks again Lisa for a great new recipe.
Hi Thelma – Happy to hear you loved this chili recipe!
Thank you for this recipe. Is there an easy way to make this vegan?
You can omit the chicken and add in more hearty veggies such as zucchini, mushrooms, potato, etc…
We just finished the last of this chili that I had stashed away in the freezer. It’s now one of my favorites – really full of flavor and filling.
Happy to hear you’ve found a winning chili recipe!
Delicious! I omitted coriander and jalapeño (didn’t have these on hand). Used a little vegan cream cheese to cream up. Yummy!!! LOVE your hearty dairy free recipes ❤️
Glad this chicken chili was a success Katia!
I meal prepped this recipe my lunches this week. I snuck a bite before storing in the fridge. SO YUMMY!!
Happy to hear you loved this white chili!
This soup was delicious! My whole family ate it even the 5 year old. This will definitely be one I make again in the near future.
Amazing! Glad the whole family enjoyed this one Christina :)
Lisa, my husband and I both thoroughly enjoyed this recipe last week! I think I ate it 3 different times throughout the week. Definitely will be making it again!
So glad you and your husband enjoyed this chicken chili Jillian!
I made this for dinner tonight and it was everything I hoped for. This recipe is a keeper. Just the right amount of heat and the flavour is incredible.
Glad you enjoyed this chicken chili Michelle :)
Just finished making this and enjoying a bowl!
It was spot on and hit the spot!! Thank you for such
a great and easy to make meal.
Glad this was easy to follow along to and it turned out to be a success Sandy!
Greetings from London. This tastes absolutely amazing so thank you. I also used your shredded chicken method in my food mixer and your right, the chicken shreds amazingly well. This will be my new go to comfort soup. What a great recipe .
Happy to hear you found a new winning winter soup to add to your rotation Darren!
Was amazing! My Walmart didn’t have coriander in stock and didn’t have ground cumin. I used serrano instead of jalapeño. It was just like my favorite tortilla soup from BJs. I am sending this recipe to my family. I want everyone to try it!
Glad this recipe turned out perfectly Brianna!
I just made this soup today and it’s so tasty! didn’t have corn at home but still turned out very good. It’s a winner! I made beef chili for my parents; but since my dad has gout he can’t eat beef; this white chicken chili is perfect for him. Thank you Lisa!
Wonderful! Glad this recipe was a win for the whole family.
I made this chili for my husband and I tonight. It was perfect to have after a super cold winter day. We both loved it and the flavors were amazing! This may become one of our regular recipes!
Wonderful! This really is a great recipe to add to your winter list :)
This recipe is great! Very flavorful and easy to make it! I love it!!!
Can’t beat this chili when it comes to easy and flavorful recipes :)
Love the recipe. Can you tell me where I can purchase the earthenware bowls you served the soup in?
Hi Amy! They are from a ceramic artist called Humble Ceramics.
I LOVE this White Chicken Chili! You are right, it is satiating meal—delicious with toasted bread. Refreshingly different taste than any chicken chili I’ve made in the past.
I made it exactly as written and added some chopped zucchini, carrots, and celery. Instead of shredding the chicken, I chopped it into small pieces. It freezes very well. Will be an all-time favorite, for sure.
Wonderful! Glad you loved this white chicken chili Catherine :)
Fabulous! Many thanks!
Of course! Glad you enjoyed this recipe.
I had never heard of white chili, so I was very excited to try this recipe. Sooooo yum and so happy I have left-overs for the next days ;-). It had the right amount of heat (not too much but just enough to have a nice kick) and so much flavor. Thanks Lisa!
Glad your first white chili experience was a success Babette! This one has also become a new favorite of mine :)
This recipe is dynamite! My partner usually won’t eat beans but he finished the whole pot (darn was hoping to have some for leftovers haha). This is crowd-pleaser that I am going to add to my regular recipe rotation. Thanks so much, Lisa!
Happy to hear this recipe has made it into your weeknight rotation now!
Can you use your Vitamix for the one cup of white beans and one cup of chicken broth for the pureed bean mixture instead of your food processor?
You can use a blender, but make sure to pulse the mixture instead of blending all the way.
I typically made a basic beef chili recipe, but wanted to try something new and on the healthy side. This chili recipe was very delicious! I’ll definitely be making this recipe again. Thank you!
This is a great way to switch up your beef chili routine :)
Hi Lisa,
I have found your youtube videos in last year and made lots of them through lockdown to keep me inspired so THANKS!
I have a question about chicken. I have only just started eating a little chicken after being vegetarian for 40 years!! I am making the switch to include a little organic animal protein for health reasons as advised by functional medicine practitioner. This has been hard for me and I have struggled with chewy texture. How do you get lovely soft, tender chicken??
Thanks so much x
Hi Rachel – Wow! That’s definitely been a long time for you. The key to tender chicken is to not overcook it, which you can read more about in my baked chicken breast recipe. I have a few tips in that post on how to bake it perfectly with the correct temperature and time!
ok great thanks I will check out your post on that, thanks.
For more than 25 years Ina Garten was my favourite chef, but she has now been replaced by the very talented… Lisa Bryan! ❤️
You’re so sweet as I love Ina Garten myself! Glad you’re enjoying the recipes Elle :)
My all-time favorite chili ever!! So good!
Glad you love this one Jess :)
I love a good chili recipe and this one looks delicious!
Thanks Genevieve! The flavors in this won’t disappoint!
Warmed up with this for dinner last night and it did not disappoint! So bold and hearty; easily, a new favorite way to enjoy chili!
Happy to hear this recipe was perfect for a cold, winter day!
We tend to make beef chili at home but my husband has been asking to try something new and this chicken and white bean recipe looks delicious. Looking forward to trying it with your suggested toppings as well.
This white chicken chili is the perfect way to switch things up :)
Pureeing the beans to make some of the sauce is genius! It has flavor though and through, and everyone in the family gobbled it up!
Happy to hear the whole family enjoyed this one!