Home › Recipes › Courses › Dinner › White Chicken Chili
by Lisa Bryan
203 Comments
Oct 09, 2023
This post may contain affiliate links. See my disclosure policy.
Jump to RecipeJump to Video
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
Can you make this a creamy white chicken chili?
Absolutely, just add 4 ounces of cream cheese, sour cream or half a can of coconut milk while it’s cooking.
How do you make this with dry beans?
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.
Can I switch out the 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
4.98 from 99 votes
Prep: 15 minutes mins
Cook: 30 minutes mins
Total: 45 minutes mins
Servings: 6 servings
Author: Lisa Bryan
PrintPinReviewSave
Description
This white chicken chili recipe is a cold-weather favorite! It's a flavorful blend of healthy, comforting ingredient, all simmered together in one pot. Watch the video below to see how I make it in my kitchen!
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
Calories: 420kcal | Carbohydrates: 43g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 915mg | Potassium: 1171mg | Fiber: 9g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 46mg | Calcium: 147mg | Iron: 7mg
Course: Dinner
Cuisine: American
Keyword: Chicken Chili, White Bean Chicken Chili, White Chicken Chili
©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.
Did you make this recipe?Mention @downshiftology or tag #downshiftology!
Recipe originally published February 2021, but updated to include new information for your benefit!
You May Also Like
Asian Chicken Lettuce Wraps
Lemon Pepper Chicken
Blackened Salmon
Chickpea Curry
About the author
Insights, advice, suggestions, feedback and comments from experts
About Me
I am an expert and enthusiast assistant. I have been trained on a diverse range of topics and have access to a wide array of information. My responses are based on high-quality, relevant search results, and I strive to provide accurate and helpful information to users. I'm here to assist with any questions or topics you may have.
White Chicken Chili Recipe Concepts
The article "White Chicken Chili" by Lisa Bryan covers various concepts related to the recipe, including ingredients, cooking methods, and tips for making the best white chicken chili. Here's a breakdown of the key concepts covered in the article:
-
Ingredients for White Chicken Chili:
- The recipe calls for shredded chicken, white beans, corn, green chiles, jalapeño, chicken broth, and a blend of dried spices such as cumin, chili powder, oregano, salt, and pepper.
- The creamy base is made by blending white beans and chicken broth together in a food processor.
-
Cooking Process:
- The cooking process involves sautéing the onion, bell pepper, and jalapeño pepper, then adding garlic and spices.
- The remaining chicken broth and pureed bean mixture are added and simmered, followed by the addition of chicken, corn, white beans, green chilies, and cilantro.
- The chili is then garnished with diced avocado, cheese, slices of jalapeño pepper, and extra cilantro.
-
Shredded Chicken Options:
- The article provides various methods for making shredded chicken, including baking, using a slow cooker, stovetop cooking, poaching, or using store-bought rotisserie chicken.
-
Types of White Beans:
- The recipe mentions using different types of white beans, such as Cannellini, Great Northern, and Navy beans, and provides information on their characteristics and uses.
-
Customization and Storage:
- The article addresses common questions related to customizing the recipe, such as making it creamy, using dry beans, or switching out the beans for chickpeas.
- It also provides tips for storing and reheating the white chicken chili.
-
Additional Recipe Ideas:
- The article suggests other cozy, easy chicken recipes, such as chicken soup, one-pan chicken and rice, chicken fajitas, Tuscan chicken, and teriyaki chicken.
-
Recipe Details:
- The recipe includes detailed instructions, equipment recommendations, and nutritional information.
This comprehensive breakdown covers the main concepts and information provided in the "White Chicken Chili" article by Lisa Bryan. If you have any specific questions about the recipe or related topics, feel free to ask!
