White Chicken Chili Recipe

This easy White Chicken Chili is made with tender shredded chicken, four types of beans, green chilies, and simple seasonings. It’s hearty, flavorful, and comes together in one pot in about 45 minutes. Such a comforting dinner for a chilly day!

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Ingredients you will need

The full ingredient measurements are in the recipe card below.

• Oil: I use avocado oil, but olive oil works just as well.
• Onion: A white onion adds flavor to the chili. Yellow onion is another good option.
• Jalapeño: Adds a little heat. Remove the seeds for a milder chili, or use less if you’re sensitive to spice.
• Garlic: Freshly minced garlic gives the chili its delicious flavor.
• Seasonings: Dried oregano, ground cumin, and ground coriander add warmth and flavor. You’ll also need salt and pepper to taste.
• Beans: I use a mix of white beans, pinto beans, chickpeas, and red kidney beans. They make the chili hearty and give it a nice variety of textures. You can use all white beans if you prefer a more traditional white chicken chili.
• Green chilies: One small can of diced green chilies adds flavor without making the chili overly spicy. Salsa verde is another option.
• Chicken: Use cooked, shredded chicken breasts. Rotisserie chicken is a great shortcut, or you can use leftover cooked chicken.
• Chicken broth: I recommend low-sodium chicken broth so you can adjust the salt to taste. Homemade broth works too.

How to make White Chicken Chili

1. Sauté the onion: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 4 to 5 minutes, until softened.
2. Add the seasonings: Stir in the jalapeño, garlic, oregano, cumin, and ground coriander. Cook for another minute, stirring frequently, until fragrant.
3. Add the remaining ingredients: Stir in the green chilies, drained and rinsed beans, cooked shredded chicken, and chicken broth. Bring everything to a gentle boil.
4. Simmer: Reduce the heat and let the chili simmer uncovered for about 15 minutes, stirring occasionally, until everything is heated through and the flavors have come together. Taste and season with salt and pepper.
5. Serve: Ladle the chili into bowls and add your favorite toppings. I love serving it with Greek yogurt, shredded cheese, fresh cilantro, avocado, or crushed tortilla chips.

Tips for the best White Chicken Chili

• Use cooked chicken: This recipe calls for shredded rotisserie chicken or leftover cooked chicken. It’s a great way to save time.
• Drain and rinse the beans: I prefer rinsing canned beans before adding them to the pot. It removes some of the excess sodium and keeps the broth from becoming too starchy.
• Use any combination of beans: I like using four different kinds, but you can use all white beans, such as cannellini or Great Northern beans.
• Adjust the spice level: Remove the jalapeño seeds for a milder chili. For more heat, add another jalapeño or a pinch of cayenne pepper.
• Make it thicker if you prefer: Mash some of the cooked beans with a fork and stir them back into the pot. This thickens the broth without adding cream or flour.
• Taste before adding salt: The chicken broth, canned beans, and rotisserie chicken may already contain salt, so season at the end.

What beans are best for white chicken chili?

White beans are the most common choice for white chicken chili. Cannellini beans and Great Northern beans are both great options because they’re mild, tender, and slightly creamy. For this recipe, I use four different kinds of beans:

• White beans: Soft and creamy, perfect for white chicken chili.
• Pinto beans: Mild in flavor with a tender texture.
• Chickpeas: Add a slightly firmer texture and make the chili extra hearty.
• Kidney beans: Hold their shape well and add a little variety.

Can you use pinto beans in white chicken chili? Absolutely! Pinto beans work really well, and you can even make the chili using only pinto beans if that’s what you have.

If you prefer a more traditional white bean chicken chili, simply replace the pinto beans, chickpeas, and kidney beans with additional white beans. Keep the total amount of cooked beans the same.

How to thicken White Chicken Chili

This white chicken chili has a flavorful broth rather than a thick, creamy sauce. If you prefer a thicker chili, here are two easy ways to make it:

• Mash some of the beans: Remove about 1 cup of cooked beans with a little broth, mash them with a fork, and stir them back into the pot. Let the chili simmer for another few minutes. This is my preferred method because you don’t need to add anything extra.
• Let it simmer longer: Simmer the chili uncovered for an additional 5 to 10 minutes to reduce some of the liquid. Stir occasionally so the beans don’t stick to the bottom.

You can also add a little more broth if the chili becomes too thick.

Common Questions

How to store and reheat leftovers

• Refrigerator: Let the chili cool slightly, then transfer it to airtight containers and refrigerate promptly. Store for up to 3 to 4 days.
• Freezer: This white chicken chili freezes well because it doesn’t contain cream. Store it in freezer-safe containers for up to 3 months for best quality. Leave a little room for expansion.
• Reheating: Warm the chili in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F. You can also reheat individual portions in the microwave. Add a splash of chicken broth or water if needed.

If you’re making the chili with leftover rotisserie chicken, remember that cooking it again doesn’t restart the chicken’s original refrigerated storage period. For longer storage, freeze the chili.

Can I make White Chicken Chili in the slow cooker?

Yes! Since this recipe uses already-cooked shredded chicken and canned beans, you only need to heat everything through and let the flavors come together.

For the best flavor, sauté the onion, jalapeño, garlic, and seasonings in a skillet first. Transfer them to the slow cooker, then add the green chilies, drained beans, cooked shredded chicken, and broth.

Cover and cook on LOW for about 2 to 3 hours, or until everything is thoroughly heated. Taste and adjust the seasoning before serving.

If you’re using raw chicken breasts instead of cooked chicken, you’ll need to adjust the cooking method and time. Cook the chicken until it reaches 165°F, then shred it before serving.

Important: Use canned beans or beans that have already been fully cooked. Don’t add dry kidney beans directly to the slow cooker, since they need proper boiling to destroy naturally occurring toxins.

Favorite chili toppings

4.87 from 15 votes

White Chicken Chili Recipe

By: Rena Awada

Skill Level: Intermediate

Servings: 6

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

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This easy White Chicken Chili is made with shredded chicken, four types of beans, green chilies, and flavorful seasonings. A hearty, comforting one-pot dinner that's perfect for busy weeknights and meal prep!

Video

Ingredients

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• ▢ 1 Tbsp Avocado Oil, or olive oil
• ▢ 1 medium White Onion, diced
• ▢ 1-2 Jalapeno , optional, seeded and diced
• ▢ 2-3 Garlic Cloves, minced
• ▢ 1 teaspoon Oregano
• ▢ 1 teaspoon Ground Cumin
• ▢ 1 teaspoon Ground Coriander
• ▢ 4.5 ounce Can Green Chilies, or salsa verde, one small can
• ▢ 3 Cup Cooked Shredded Rotisserie Chicken Breasts, or make your own
• ▢ 5 Cups Homemade or low-sodium chicken broth
• ▢ Kosher salt and pepper, to taste
• ▢ 1 Cup White Beans, canned, drained and rinsed
• ▢ 1 Cup Pinto Beans, canned, drained and rinsed
• ▢ 1 Cup Garbanzo Beans, canned, drained and rinsed
• ▢ 1 Cup Red Kidney Beans, canned, drained and rinsed

OPTIONAL TOPPINGS:

• ▢ Full-fat Greek yogurt
• ▢ freshly chopped cilantro
• ▢ shredded Monterey Jack
• ▢ chopped avocado
• ▢ crushed corn tortilla chips

Instructions

• Heat 1 Tbsp Avocado Oil in a large pot or Dutch oven over medium heat. Add the 1 medium White Onion (diced), and sauté until soft, about 4-5 minutes.
• Add in the 1-2 Jalapeno (diced), 2-3 Garlic Cloves (minced), 1 teaspoon Oregano, 1 teaspoon Ground Cumin, and 1 teaspoon Ground Coriander , and cook for 1 minute more. Stir in the 4.5 ounce Can Green Chilies, 1 Cup White Beans, 1 Cup Pinto Beans, 1 Cup Garbanzo Beans, 1 Cup Red Kidney Beans, 3 Cup Cooked Shredded Rotisserie Chicken Breasts, and 5 Cups Homemade or low-sodium chicken broth, then bring to a boil.
• Once boiling, reduce the heat to a simmer and cook for about 15 minutes to allow the flavors to meld. Season with Kosher salt and pepper, to taste as needed.
• Serve the chili soup in bowls and top with your desired toppings. Enjoy!
• Topping options: Full-fat Greek yogurt, freshly chopped cilantro, shredded Monterey Jack, chopped avocado, crushed corn tortilla chips.

Notes

• Use cooked, shredded chicken for this recipe. Rotisserie chicken is a great shortcut.
• Drain and rinse all canned beans before adding them to the pot.
• You can use any combination of beans or replace them all with white beans, such as cannellini or Great Northern beans.
• For a milder chili, remove the jalapeño seeds or leave the jalapeño out.
• To thicken the chili, mash about 1 cup of cooked beans with a little broth and stir them back into the pot.
• Use low-sodium chicken broth and adjust the salt after simmering.
• Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days or freeze for up to 3 months for best quality.
• Reheat until heated through to 165°F, adding a splash of broth if needed.

Nutrition

Calories: 334kcalCarbohydrates: 32gProtein: 35gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 344mgPotassium: 893mgFiber: 9gSugar: 3gVitamin A: 196IUVitamin C: 6mgCalcium: 93mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: Mexican

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