Why You’ll Love White Chicken Chili Recipe
This White Chicken Chili delivers plenty of flavor without requiring hours of cooking. Using already-cooked shredded chicken keeps the preparation simple, making it an excellent option for busy weeknights or whenever you have leftover chicken to use.
The combination of cannellini beans and chicken makes the chili hearty and satisfying, while jalapeño, green chiles, cumin, oregano, paprika, and cayenne provide layers of warmth and spice. Mashing some of the beans directly in the pot thickens the broth naturally without needing flour or heavy cream.
It’s also easy to customize. Keep it mild for the whole family or increase the cayenne and jalapeños for more heat. A variety of toppings lets everyone finish their bowl exactly how they like it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Yellow onion, chopped
- Jalapeño pepper, seeds and ribs removed and finely chopped
- Minced garlic
- Dried oregano
- Ground cumin
- Sweet paprika or chili powder
- Cayenne pepper
- Kosher salt
- Freshly cracked black pepper
- Low-sodium chicken broth
- Cannellini beans, rinsed and drained
- Diced green chiles
- Cooked shredded chicken
- Fresh or frozen corn kernels
- Fresh lime
- Shredded Cheddar or Monterey Jack cheese, optional
- Pickled jalapeño slices, optional
- Diced avocado, optional
- Sour cream, optional
- Fresh cilantro, optional
- Crushed tortilla chips, optional
Directions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and jalapeño. Cook for about 6 minutes, stirring frequently, until the onion is tender and translucent.
- Stir in the garlic, oregano, cumin, paprika or chili powder, cayenne, salt, and several grinds of black pepper. Cook for about 1 minute, stirring constantly, until the garlic and spices become fragrant.
- Pour in the chicken broth. Add the cannellini beans and diced green chiles along with their liquid. Increase the heat to medium-high and bring the mixture to a boil.
- Reduce the heat and allow the chili to simmer for 18 to 20 minutes, stirring occasionally. The broth should reduce significantly and the flavors will become more concentrated.
- Remove the pot from the heat. Using a wooden spoon, mash some of the cannellini beans against the side of the pot. Continue mashing until enough beans have broken down to make the broth noticeably thicker and creamier.
- Return the pot to medium heat. Stir in the shredded chicken and corn. Cook for approximately 3 minutes, or until the chicken and corn are completely heated through.
- Squeeze the juice from half a lime into the chili and stir. Taste and adjust with additional salt, black pepper, or cayenne pepper as desired.
- Ladle the White Chicken Chili into bowls and serve hot. Add your favorite toppings, such as shredded cheese, pickled jalapeños, avocado, sour cream, cilantro, crushed tortilla chips, and fresh lime wedges.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 6
Variations
For a creamier White Chicken Chili, stir in a few spoonfuls of sour cream or softened cream cheese at the end of cooking. Add it over low heat and stir until completely incorporated.
For extra heat, leave some of the jalapeño seeds in the pepper, increase the cayenne, or add extra diced green chiles. Pickled or fresh jalapeños can also be added when serving.
For a milder version, omit the cayenne and use a mild green chile. Removing all of the jalapeño seeds and ribs will also reduce the heat considerably.
You can substitute Great Northern beans or navy beans for the cannellini beans. Their mild flavor and creamy texture work equally well in this chili.
For additional vegetables, try adding diced bell peppers, zucchini, or extra corn. Add firmer vegetables with the onion so they have enough time to soften.
Turkey can replace the shredded chicken, making this recipe a convenient way to use leftover cooked turkey. You can also use a combination of white and dark chicken meat.
For an extra-thick chili, mash more of the beans. If you prefer a thinner, soupier consistency, mash fewer beans or add a little additional chicken broth.
Storage/Reheating
Allow leftover White Chicken Chili to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Keep toppings such as avocado, sour cream, tortilla chips, cheese, and cilantro separate so they stay fresh.
For longer storage, freeze the cooled chili in freezer-safe containers for up to 3 months. Leave a little room at the top of each container because the chili will expand as it freezes. Thaw frozen chili overnight in the refrigerator before reheating.
To reheat on the stovetop, place the chili in a saucepan or pot over medium-low heat and stir occasionally until thoroughly heated. The chili may thicken while refrigerated, so add a splash of chicken broth or water if necessary.
Individual portions can also be reheated in the microwave. Place the chili in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each interval, until hot throughout.
FAQs
Can I use rotisserie chicken for White Chicken Chili?
Yes. Rotisserie chicken is an excellent shortcut because it is already cooked and flavorful. Remove the skin and bones, shred the meat, and add it toward the end of cooking so it only needs enough time to heat through.
What beans are best for White Chicken Chili?
Cannellini beans are especially good because they have a mild flavor and creamy texture. Great Northern beans and navy beans are also good substitutes if cannellini beans aren’t available.
How do I make White Chicken Chili thicker?
Mash some of the cooked beans against the side of the pot before adding the chicken and corn. The mashed beans release their starches and naturally thicken the broth. For an even thicker consistency, simply mash a larger portion of the beans.
Is White Chicken Chili spicy?
This version has a mild to moderate level of heat from the jalapeño, green chiles, and cayenne. You can easily adjust the spice level by reducing or increasing the cayenne and jalapeño.
Can I make this chili with raw chicken?
Yes, but the cooking method and timing will need to be adjusted. The chicken must be fully cooked before serving. Using pre-cooked shredded chicken is faster and helps keep the original recipe simple.
Can I make White Chicken Chili ahead of time?
Yes. In fact, the flavors develop nicely after the chili sits for a while. Prepare it in advance, cool it, and refrigerate it in an airtight container. Reheat gently before serving and add the lime juice and fresh toppings just before eating if you prefer a brighter flavor.
Can I freeze White Chicken Chili?
Yes. Let the chili cool completely before transferring it to freezer-safe containers. Freeze it for up to 3 months and thaw overnight in the refrigerator before reheating. For the best texture, freeze the chili without any fresh toppings.
What can I serve with White Chicken Chili?
Cornbread, warm tortillas, tortilla chips, rice, or a simple green salad all pair well with this chili. You can also serve it with extra lime wedges and a selection of toppings so everyone can customize their bowl.
How can I make White Chicken Chili creamier?
Mash additional beans or stir in sour cream, cream cheese, or a small amount of heavy cream near the end of cooking. If using dairy, keep the heat low and avoid aggressively boiling the chili after adding it.
Why is lime juice added at the end?
Fresh lime juice adds acidity and brightness, balancing the richness of the beans and chicken while complementing the green chiles and spices. Adding it near the end preserves its fresh, vibrant flavor.
Conclusion
White Chicken Chili is a satisfying alternative to traditional chili, combining shredded chicken, creamy beans, corn, green chiles, and fragrant spices in a comforting broth. Mashing some of the cannellini beans gives it a thicker texture without adding complicated ingredients, while fresh lime keeps the finished dish bright and balanced.
With a total cooking time of about 50 minutes and enough for 6 servings, it works well for weeknight dinners, casual gatherings, and meal prep. Finish each bowl with your favorite combination of cheese, avocado, sour cream, jalapeños, cilantro, tortilla chips, and lime for a hearty meal that can easily be customized to suit everyone at the table.
White Chicken Chili
A hearty and creamy white chicken chili packed with tender chicken, cannellini beans, green chiles, corn, and warming spices. Finish with fresh lime and your favorite toppings for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large jalapeño pepper, seeds and ribs removed, finely chopped
- 2 tablespoons minced garlic (about 5 cloves)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika or chili powder
- Pinch of cayenne pepper, to taste
- 1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)
- Freshly cracked black pepper
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 2 (4-ounce) cans diced green chiles
- 2 ½ to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)
- 1 cup 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)
Instructions
- 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 onion is tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper. Cook for 1 minute, until fragrant.
- 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.
- Remove the pot from the heat. Using a wooden spoon, mash some of the beans against the side of the pot until the broth is noticeably thicker.
- Return the pot to medium heat. Stir in the chicken and corn and cook until heated through, about 3 minutes. Squeeze the lime half over the chili, taste and add more salt, black pepper or cayenne as desired.
- Serve the chili in bowls with lime wedges and your choice of shredded cheese, pickled jalapeños, diced avocado, sour cream, fresh cilantro and crushed tortilla chips.
Notes
- Mashing some of the cannellini beans naturally thickens the chili without adding cream or flour.
- Rotisserie chicken is a convenient option for the cooked shredded chicken.
- Adjust the cayenne and jalapeño to suit your preferred level of heat.
- Optional toppings such as cheese, avocado, sour cream and tortilla chips will increase the calories and other nutrition values per serving.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 65 mg
