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White Chicken Chili combines chicken, beans, corn, and chilies in a flavorful broth. It’s a great alternative to the traditional chili con care.
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White Chicken Chili
You’ve had good old beef-and-tomatoes chili … but have y’all ever had white chicken chili? Creamy and utterly satisfying, I know it’s going to become a favorite in your house. In fact, it’s on constant rotation in mine! If you’re raising your eyebrow at this post … let me explain.
White chicken chili basically uses chicken and white beans instead of beef and tomatoes. The herbs and spices are a little different, too, but, you know what? It’s really not all that exotic, even though it’s not that common, either. You’re gonna love it! You can even adjust the heat if you love your chili SUPER spicy. Let’s take a look at this white bean chicken chili …
Recipe for White Chili
- rotisserie chicken, shredded
- small yellow onion, chopped
- olive oil
- garlic, minced
- chicken broth, low sodium
- green chiles, chopped
- cumin
- dried oregano
- ground coriander
- cayenne pepper
- frozen or fresh corn
- canned white beans
- cilantro, chopped
- lime juice
- Salt and pepper to taste
Optional toppings:
- Monterey Jack cheese
- Tortilla chips or strips
- Slice avocado
- Sliced jalapeno pepper
- Sour cream
Note: Yes, you can double this recipe! Break out the white chicken chili for your whole extended family!
How to make White Chili Recipe with Chicken
- Heat olive oil in a dutch oven over medium-high heat. Saute onions for 4 minutes and then add garlic and saute for an additional 30 seconds.
- Add broth, chiles, and seasonings. Bring to a boil and reduce heat to medium-low and simmer for 15 minutes.
- Drain and rinse beans. Measure out 1 cup of beans and ¼ cup of broth.
- Set whole beans aside. Purée beans and broth mixture until smooth.
- Add corn, whole beans, and pureed beans back into the dutch oven and stir well.
- Continue simmering on medium-low heat for an additional 5-10 minutes.
- Stir in shredded chicken, cilantro, and fresh lime juice. Serve with your choice of toppings and enjoy!
White Chicken Chili: Questions & Answers
If you have questions about this white chili recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble.
- I came down to this section to say…I don’t have a way to puree the beans! Is it necessary?
Not at all. You can use a potato masher or leave them whole! The chili just won’t be as creamy, but, honestly…the texture is only a part of this recipe. The taste is what makes it!
- Can you freeze this?
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Yes, before adding the toppings/any dairy.
- Can I make this in a crockpot instead of a dutch oven?
Absolutely. I would use raw chicken instead of the rotisserie chicken. Combine all of the soup ingredients in the slow cooker and cook it on LOW for about 6 hours (depending on how efficient your crockpot is).
- Any alternative suggestions for the Monterey Jack cheese?
I think that’s the best choice for this dish … but … if you want something else, try cream cheese, queso fresco, or Colby Jack. ?
- Can I use chicken breast instead of rotisserie chicken?
It’s easier to just use rotisserie chicken … however, if you prefer, you can cut chicken breasts into bite-sized pieces and cook them at the same time as the onions and garlic. Be sure to cook the chicken until it is no longer pink. Proceed with the rest of the recipe as directed.
- What kind of white beans do you recommend?
Great northern beans and Cannellini beans will do the trick!
- Fresh lime juice or bottled lime juice?
Fresh is better, in my opinion!! But I have been known to use the bottled stuff if I have it on hand.
Other recipes you may enjoy
White Chicken Chili
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Equipment
Ingredients
- 3 cups rotisserie chicken, shredded
- 1 small yellow onion, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups chicken broth, low sodium
- 4 oz can green chiles, chopped
- 1 ½ teaspoons cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 1 ¼ cup frozen or fresh corn
- 2 cans white beans, 15 oz. each
- 3 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- Salt and Pepper to taste
Optional Toppings
- Monterey Jack Cheese, tortilla chips or strips, sliced avocado, sliced jalapeno pepper, sour cream
Instructions
- Heat olive oil in a dutch oven over medium-high heat. Saute onions for 4 minutes and then add garlic and saute for an additional 30 seconds.
- Add broth, chiles, and seasonings. Bring to a boil and reduce heat to medium-low and simmer for 15 minutes
- Drain and rinse beans, measure out 1 cup of beans and ¼ cup of broth, set whole beans aside and puree beans and broth mixture until smooth.
- Add corn, whole beans, and pureed beans back into the dutch oven and stir well. Continue simmering on medium-low heat for an additional 5-10 minutes.
- Stir in shredded chicken, cilantro, and fresh lime juice.
- Serve with your choice of toppings and enjoy.
Notes
- If you do not have a way of pureeing the beans you can use a potato masher or leave them whole. It just won’t be as creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
