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❤️ This hearty White Chicken Chili is packed with chicken, beans, and green chiles in a creamy broth. 🥣 The ultimate comfort food dinner!
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You’ve had good old beef-and-tomatoes chili … but have y’all ever had white chicken chili? Creamy, hearty, and full of flavor, this cozy bowl of comfort is one of those recipes that wins over everyone at the table. This white chicken chili recipe swaps the traditional red sauce for a creamy broth filled with tender chicken, white beans, and just the right touch of spice.
If you’re wondering what makes white chicken chili different, it’s simple. Instead of beef and tomatoes, this recipe for white chicken chili uses chicken, mild green chiles, and a mix of spices that give it a warm Southwestern flavor. It’s easy to customize too – add extra jalapeños if you love heat or a little extra lime for brightness. Once you try this recipe for chicken chili, you’ll be hooked.
⭐ Why You’ll Love This Recipe
- Made with pantry staples for a quick weeknight meal
- Ready in under an hour and all in one pot
- Creamy, flavorful, and packed with protein
- Easy to adjust the spice level to your taste
- Perfect for game day, cold nights, or meal prep
🛒 Ingredients & Substitutions
- rotisserie chicken – substitute with leftover cooked chicken or turkey; you can also cook fresh chicken instead, but it will take longer to cook
- yellow onion – substitute with white onion or shallots
- olive oil – substitute with vegetable or avocado oil
- garlic – substitute with ½ teaspoon garlic powder
- low-sodium chicken broth – substitute with vegetable broth
- green chiles – substitute with mild salsa verde or diced jalapeño for extra heat; or roast poblano peppers for a smoky, roasted flavor
- cumin – no substitute recommended for best flavor
- dried oregano – substitute with Italian seasoning
- ground coriander – optional, adds mild citrusy depth
- cayenne pepper – adjust to taste or omit for mild flavor
- corn – substitute with canned corn, drained
- white beans – use cannellini, Great Northern, or navy beans
- cilantro – omit or substitute with parsley if preferred
- lime juice – substitute with lemon juice for a slightly different brightness
- salt and pepper – adjust to taste
✨ Variations
- Spicy: Add diced jalapeños or more cayenne pepper.
- Creamier: Stir in a splash of heavy cream or sour cream before serving.
- Thicker: Reduce the broth slightly or mash extra beans into the pot.
- Fresh chicken: You can cook fresh chicken instead of using rotisserie – it will just take a little longer.
- Flavor Boost Option: You can roast poblano peppers in place of the canned green chiles for a deeper, smoky flavor. Simply roast the poblanos under the broiler or over an open flame until charred, place them in a bowl covered with plastic wrap for a few minutes to steam, then peel, seed, and chop before adding to the chili.
🔥 Tips
- Use rotisserie chicken to save time without sacrificing flavor.
- Rinse your beans well to remove excess sodium.
- Mash beans by hand if you don’t have a blender.
- Add toppings right before serving so they stay fresh.
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❓ FAQs
Not at all. You can use a potato masher or leave them whole. The chili won’t be as creamy, but honestly, the texture is just one part of this recipe. The taste is what makes it!
Yes! Combine all the ingredients except the lime juice and cilantro. Cook on low for 6-8 hours, then stir in lime juice and cilantro before serving.
Absolutely. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months.
White beans like cannellini, Great Northern, or navy beans work best in this white chicken chili recipe.
You can roast poblano peppers in place of the canned green chiles for a deeper, smoky flavor. Simply roast the poblanos under the broiler or over an open flame until charred, place them in a bowl covered with plastic wrap for a few minutes to steam, then peel, seed, and chop before adding to the chili.
🍽️ Other Recipes You May Enjoy
White Chicken Chili
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Equipment
- small bowls for prepping ingredients
- blender food processor, or potato masher (optional)
- citrus juicer (optional)
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 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
- 2 cans white beans, 15 oz. each
- 1 ¼ cup frozen or fresh corn
- 3 cups rotisserie chicken, shredded
- 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. Sauté the onions for about 4 minutes, then add garlic and cook for 30 seconds.1 small yellow onion, 1 tablespoon olive oil, 2 cloves garlic
- Add broth, green chiles, and seasonings. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.4 cups chicken broth, 4 oz can green chiles, 1 ½ teaspoons cumin, ½ teaspoon dried oregano, ½ teaspoon ground coriander, ½ teaspoon cayenne pepper
- Measure out 1 cup of the beans and ¼ cup of broth. Puree together until smooth, then set aside the remaining whole beans.2 cans white beans
- Add corn, whole beans, and pureed beans to the pot. Stir well and continue simmering on medium-low heat for 5-10 minutes.1 ¼ cup frozen or fresh corn
- Stir in shredded chicken, cilantro, and lime juice. Season with salt and pepper.3 cups rotisserie chicken, 3 tablespoons cilantro, 1 tablespoon lime juice, salt and pepper to taste
- Serve hot with your favorite toppings.Monterey Jack Cheese, tortilla chips or strips, sliced avocado, sliced jalapeno pepper, sour cream
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Keep toppings separate until serving for the best texture.
♨️ REHEATING
- Reheat in a saucepan over medium heat until warmed through.
- For a quicker option, microwave individual portions for 1-2 minutes, stirring halfway.
❄️ FREEZING
- Freeze in airtight containers or freezer bags for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Use rotisserie chicken to save time and add extra flavor.
- Mash beans instead of pureeing if you don’t have a blender.
- Add more broth for a soupier consistency or less for a thicker chili.
🍳 ALTERNATE COOKING METHODS
- Slow cooker: Combine all ingredients except lime juice and cilantro. Cook on low 6-8 hours, then stir in lime juice and cilantro before serving.
- Instant Pot: Use sauté mode to cook the onion and garlic, then pressure cook for 10 minutes with a quick release. Stir in chicken, lime juice, and cilantro at the end.
♻️ LEFTOVERS
- Repurpose leftovers by serving over rice, stuffing into burritos, or topping baked potatoes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
