White Chicken Chili  Recipe (2024)

By Lidey Heuck

Updated Oct. 12, 2023

White Chicken Chili Recipe (1)

Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(5,064)
Notes
Read community notes

This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite.

Learn: How to Make Chili

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.

    Subscribe

  • Print Options

    Include recipe photo

Advertisement

Ingredients

Yield:4 to 6 servings

  • 2tablespoons olive oil
  • 1large yellow onion, chopped
  • 1large jalapeño pepper, seeds and ribs removed, finely chopped
  • 2tablespoons minced garlic (about 5 cloves)
  • 1teaspoon dried oregano
  • 1teaspoon ground cumin
  • ½teaspoon sweet paprika or chili powder
  • Pinch of cayenne pepper, to taste
  • 1teaspoon kosher salt, plus more to taste (such as Diamond Crystal)
  • Freshly cracked black pepper
  • 4cups low-sodium chicken broth
  • 2(15-ounce) cans cannellini beans, rinsed and drained
  • 2(4-ounce) cans diced green chiles
  • 2½ to 3cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)
  • 1cup fresh or frozen corn kernels
  • Half a lime, plus lime wedges for serving
  • Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

439 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 28 grams protein; 1071 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

White Chicken Chili Recipe (2)

Preparation

  1. Step

    1

    In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

  2. Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

  3. Step

    3

    Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

  4. Step

    4

    Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

Ratings

5

out of 5

5,064

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Maggie B

I used chicken breasts with the bone and skin on to make to soup base. Just cook until tender, remove from heat and cool. Remove the bones and skin and shred the chicken to proceed with the recipe. Sometimes I also add a can of pinto beans or black beans along with the cannellini beans, which adds a bit of color to the white chili. It is delicious served with crushed tortilla chips, sour cream, and /or lime and cilantro.

Chris Cooks

I have been making a vegetarian version of this for years and it is a family favorite at gatherings! I always use 2 different kinds of white beans and hominy. It is so versatile—in the winter I cook it in my instapot and soak and cook dried beans and hominy. In fall I add freshly roasted hatch green chillies, roasted tomatillos and zucchini. Camping or river rafting in summer time I use all canned ingredients and add salsa verde and make it the last night out. Fresh squeezed lime is essential!

Richard

Brown the ground chicken in the Dutch oven (or whatever pot you are using) after Step 1. Then proceed with the recipe.

Athena61

Delicious. Poached boneless skinless chicken breast in chicken stock. Once cooked, strained the broth to use in the chili. Used fresh corn and roasted in a dry skillet until charred. Added 1 diced red pepper and sautéed with the diced onion. Added 1 can of drained and rinsed beans but added a second can of beans without draining. Adjusted spice level to our liking.

PF

This chili is perfection. Lovely combination of flavors and textures. Huge hit in our house. Bonus: easy recipe! This goes into the regular rotation.

Rosanna M

A very versatile, tasty dish that really could be made in under an hour. Winning side accompaniments for us included chopped onion, shredded cheese, extra lime wedges and crumbled cheddar crackers. One successful substitution I made was to swap out the canned chiles in favor of a cup and a half of spicy green salsa. A great way to use up the salsas I make plenty of this time of year.

Molly

So good!! One of those rare recipes with an amazing effort-to-taste ratio. Comes together quickly since it's mostly pantry staples. Highly recommend adding avocado for more creaminess, crushed tortilla chips for salt and crunch, and a generous squeeze of lime to round it all out.

BCE

Always use a can of white beans to thicken soups and stews so don’t have to use cream. Use immersion blender with a little broth. Then make soup per recipe. I use instapot for broth. Put in rotisserie chip carcass, fill to max line with water. Hit soup button, instant stock. I freeze in ziplock bags in 2 cup or 1 cup portions and stack in freezer.

murphy

Sub 12 oz bottle of Mexican lager for some of the chicken broth. Serve with lime wedges.

Richard

This turned out kind of soupy (but delicious). Next time I’ll use less broth, or more bans.

Linda

Slow cooker suggestion: if using fresh or even frozen chicken breasts, no need to precook. Simply place them whole at bottom of crock, pour other ingredients over and cook 4 to 5 hours on High. They’ll poach with all those good spices. At the end, remove chicken into a bowl and shred with two forks, then add back in. Also, couple of medium-sized potatoes diced in 1-inch chunks makes a great addition to this chili.

Shelley M. Gordon

I used kernels from 2 ears of fresh corn to the recipe. I added corn last minute so it stayed crunchy. Great texture contrast to the rest of the ingredients and delicious!

Jeff A.

Don't think this would feed 6, maybe 3-4 with a salad and bread.Cooked a chicken breast right in the pot during the simmer and then pulled out and shredded to add back, so easy that way.Didn't add any of the chilies due to family taste buds, but added a bag of spinach like someone suggested.Definitely starts a bit soupy but keep smashing the beans against the side and will thicken up nicely.

Joseph Korona

Great flavor with sweet paprika. I poached a breast and used the liquid from that with a little "better than bullion".

alex

Delicious and really easy to improvise and not screw up! I had some bacon, kale, and black eyed peas that I wanted to get rid of, so I threw those in and it was amazing!

Lisa D

Maybe I didn't add enough lime juice but this was missing something for me so I added a bit of apple cider vinegar and worcestershire sauce. Turned out great!

laura

The taste of this dish was great and my 6yo loved it (I left out all the chilis in the cooking and the adults just added extra canned jalapeños at the table, maybe not quite the same but it worked). But it took much longer than advertised to make. About 2 hours. I made twice the amount and added 2 yellow bell peppers - maybe it was just the extra chopping time? Maybe I’m just slow.. It was worth it though!

jbo

Can I make this in a slow cooker? What temp?

Clare

Easy and very good! Would make again!

TWeber

This is quite tasty and not that spicy (to my taste buds anyway). I prepared it for a chili cook off as something different than the red chilis other people brought. It was well received.

Charlotte

Great recipe. Very tasty. We made 1/2 recipe and it was ample for four servings. I added a bit more heat.

girlchef

Follow the instructions. Don’t deviate. The best and easiest recipe. Freezes real nice.

Carolyn

Always good. This last time I grabbed diced jalapeños instead of chilis. Wooh, that brought some heat. I won't do it again, but it was pretty amazing.

Jim

Yum! I made this as written. Cooked everything in the morning but stopped before adding the chicken and put it in the fridge for the day. Just before dinnertime I reheated and added the chicken and lime. I used a tbsp of chipotle chili powder (in place of 1 tsp paprika/chili powder) and skipped the cayenne pepper and it had a nice medium amount of heat - I offered hot sauce for people who like extra. Tortilla chips, sour cream, avocado and tomatillo salsa as add ins. I wouldn’t change anything.

Servings?

This recipe tastes so good! What I was confused about was the serving size. It says it serves 4-6 but we had 6 cups between the 3 of us and we still had about the same amount left! How big is a serving according to the recipe?

Carolyn

Made this for the third time but accidentally bought dived jalapeños, not chilis. The finished product brings heat but it was great! I won’t do this again but what fun.

HC68

Made with 1 lb ground turkey. Add after cooking onions and jalapeño. Used 1.5 times broth and beans.

Judy t.

Is this recipe freezable?

shalista

Excellent. Made as written no changes. Will definitely go into rotation.

Ann Marie

I skipped the salt and tortilla chips to substitute fritos.

Private notes are only visible to you.

White Chicken Chili  Recipe (2024)

FAQs

How to thicken up white chicken chili? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

What is the trick to a good chili? ›

Rumi Spice's top tips for making chili:
  1. Brown the Meat.
  2. Don't Forget Vegetables.
  3. Elevate with Extra Flavor.
  4. Only Add Flavorful Liquids.
  5. Opt for Dried Beans.
  6. Season Early and Often.
  7. Add Some Acidity at the End.
  8. Top It Off.

Why is my white chicken chili watery? ›

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

What is white chili made of? ›

White chili is made with white beans, chicken (sometimes pork), and mild green chiles. (That said, if you must, must have scorching heat in your chili, there are ways to do that while still keeping the chili white.

Should chili be thick or soupy? ›

Nobody wants a thin chili because, honestly, then it's really just soup! Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot.

What can I add to chili to make it more soupy? ›

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

What secret ingredient will deepen the flavor of your chili? ›

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

What not to put in chili? ›

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

How to thicken white chili without flour or cornstarch? ›

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

How can I make my white chicken chili less spicy? ›

A sprinkle of sugar or honey should do the trick. Or add a touch of sweet ketchup. If it's a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.

Do you simmer chili with the lid on or off? ›

For quicker-cooking chili like this recipe, don't cover the pot. You want the liquid in the chili to reduce, and leaving the lid off is crucial. If you're simmering the chili for a longer time, partially cover the pot to prevent the liquid from evaporating too quickly.

What is a thickening agent for white chili? ›

Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

What veggies to put in chicken chili? ›

Onion – I use a yellow onion but a red onion is also good. Bell pepper – Red, orange, or yellow bell pepper works. Jalapeno pepper – Use as much or as little jalapeno as you like. Tomatoes – Use canned, diced, fire roasted tomatoes or regular diced tomatoes.

Why put sour cream on chili? ›

The slightly tart flavor will add brightness and complexity to your tried-and-true chili recipe, while the thick texture creates heartiness and a creamy mouthfeel.

How do you thicken white sauce quickly? ›

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

How do you thicken creamy chicken? ›

Using a Thickener
  1. Thicken the sauce with a flour slurry. Whisk together equal parts flour and cold water in a cup or small bowl. ...
  2. Use a roux to thicken the sauce. ...
  3. Try adding a cornstarch slurry. ...
  4. Use egg yolk to thicken cream sauces containing egg. ...
  5. Stir kneaded butter into the sauce.

How to make sauce for chicken thicker? ›

A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.

How do you fix chili that is too thick? ›

When your chili is too thick, it's easy to thin it out a bit. Just add some liquid. You can add beef, chicken, or veggie broth, or you can add a can of tomato sauce. You could add water, too, but it will dilute the flavor of the chili.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Dr. Pierre Goyette

Last Updated:

Views: 5415

Rating: 5 / 5 (70 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Dr. Pierre Goyette

Birthday: 1998-01-29

Address: Apt. 611 3357 Yong Plain, West Audra, IL 70053

Phone: +5819954278378

Job: Construction Director

Hobby: Embroidery, Creative writing, Shopping, Driving, Stand-up comedy, Coffee roasting, Scrapbooking

Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.