Easy White Chicken Chili Recipe

Name: Easy White Chicken Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 3 skinless, boneless chicken breast halves; 1 large onion, chopped; 2 cloves garlic, minced; 5.25 cups chicken broth; 3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained; 2 (4 ounce) cans chopped green chiles; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 2 pinches cayenne pepper, or to taste; 0.25 cup chopped fresh cilantro, or to taste; 0.5 cup shredded Monterey Jack cheese, or to taste; salt to taste

Cook Time: 40 minutes

This hearty chicken and white bean chili is perfect for a comforting meal. With tender chicken, creamy beans, and bold flavors, its a dish everyone will love. Follow these simple steps to create a flavorful and satisfying chili.

Ingredients

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 cups chicken broth
3 (15-ounce) cans cannellini beans, rinsed and drained
2 (4-ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
cup chopped fresh cilantro, or to taste
cup shredded Monterey Jack cheese, or to taste
Salt to taste

Directions

Step 1: Heat the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, and garlic to the pot, cooking until the chicken is browned on both sides, about 5 minutes.

Step 2: Transfer the chicken to a cutting board and cut it into 1-inch pieces.

Step 3: Return the chicken pieces to the Dutch oven and add the chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Stir everything together.

Step 4: Bring the mixture to a simmer. Let it cook for 30 to 40 minutes, or until the chicken is fully cooked through and the flavors have melded together.

Step 5: Divide the chopped cilantro evenly among 4 bowls.

Step 6: Ladle the chili over the cilantro in each bowl and top with shredded Monterey Jack cheese. Season with salt to taste before serving.

Nutrition Facts (per serving)

Calories: 466
Total Fat: 12g (15% Daily Value)
Saturated Fat: 4g (19% Daily Value)
Cholesterol: 63mg (21% Daily Value)
Sodium: 2726mg (119% Daily Value)
Total Carbohydrate: 53g (19% Daily Value)
Dietary Fiber: 14g (51% Daily Value)
Total Sugars: 5g
Protein: 35g (69% Daily Value)
Vitamin C: 43mg (48% Daily Value)
Calcium: 250mg (19% Daily Value)
Iron: 6mg (35% Daily Value)
Potassium: 329mg (7% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Easy White Chicken Chili Recipe

Origin and History

White chicken chili is a relatively recent innovation in the world of chili, appearing in the late 20th century as a lighter alternative to traditional red chili. While chili has long been a staple in American cuisine, particularly in the Southwest, this variation is characterized by its use of white beans, chicken, and green chilies instead of beef and tomatoes. It is believed to have originated in the American Southwest, where ingredients like green chiles and beans are abundant. The dish quickly became popular due to its comforting, yet lighter, flavor profile compared to the traditional chili made with red meat and tomato-based broth.

Regional Variations

Although white chicken chili is most commonly associated with the Southwestern United States, it has been embraced in various forms across the country. In Arizona, New Mexico, and Texas, the dish is often spiced with jalapeos or hot green chilies, and may include additional elements like corn or even cream cheese for added richness. Depending on the region, the chili may be made with different types of white beans, such as navy beans, cannellini beans, or great northern beans. Some versions incorporate more unique ingredients like cilantro or lime to add freshness and acidity, highlighting the versatility of this comforting dish.

Differences from Traditional Chili

What sets white chicken chili apart from traditional red chili is not only the use of chicken and white beans but also the absence of tomatoes and beef. Traditional chili is typically made with ground beef or chunks of beef stew meat, along with tomatoes or tomato paste to create a rich, savory base. The addition of white beans in place of kidney or pinto beans, and the use of chicken rather than beef, results in a much lighter, yet equally satisfying, dish. The flavor profile of white chicken chili is also influenced by green chiles and aromatic herbs like oregano, cumin, and cilantro, giving it a unique Southwestern twist.

Where It Is Typically Served

White chicken chili is often served as a hearty main course, especially during colder months. It's perfect for casual gatherings, family dinners, or as a comforting meal after a long day. Many people serve it with toppings such as shredded cheese, sour cream, or fresh cilantro, enhancing the flavor and texture. It can also be paired with cornbread or tortilla chips for a satisfying meal. This dish has become a popular choice for potlucks and tailgate parties due to its ease of preparation and ability to feed a crowd. Some variations may even be made in a slow cooker, making it an ideal choice for busy days.

Interesting Facts

White chicken chili was first introduced as a healthier alternative to traditional beef chili, with less fat and fewer calories.
The dish is sometimes referred to as "chicken chili" or "white chili," but the addition of green chiles and cumin gives it a distinctly Southwestern flavor.
Some chefs and home cooks add a block of cream cheese or a handful of shredded cheese to make the chili richer and creamier, turning it into a decadent treat.
White chicken chili is highly versatile and can be customized with various spices, beans, and even vegetables like corn or bell peppers.

Conclusion

White chicken chili offers a delicious and comforting alternative to traditional red chili, with its lighter ingredients and unique flavor profile. Whether you're enjoying a bowl on a chilly evening or bringing it to a gathering, it's sure to be a crowd-pleaser. Its versatility allows for many regional variations, and it can be adjusted to suit personal tastes. Whether you're a chili purist or someone looking to try something new, white chicken chili is a flavorful, satisfying dish thats easy to prepare and perfect for any occasion.

FAQ about Easy White Chicken Chili Recipe

Leftover white chicken chili can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools down to room temperature before refrigerating. For longer storage, you can freeze the chili for up to 3 months.

Yes, this white chicken chili can be frozen. Allow it to cool to room temperature before transferring it to an airtight container or freezer bag. When ready to eat, thaw in the refrigerator overnight and reheat thoroughly on the stove or in the microwave.

If you prefer a thicker consistency, you can mash some of the beans in the chili with a potato masher or blender. Alternatively, adding a small amount of cream cheese, shredded cheese, or a roux (flour and butter mixture) can also help thicken the chili.

Yes, this recipe can be made ahead of time. In fact, it often tastes even better after sitting for a few hours or overnight as the flavors meld. You can make it a day ahead, store it in the refrigerator, and reheat it before serving.

If you don't have chicken broth, you can substitute it with vegetable broth or even water, although the flavor may be a bit milder. You could also use a homemade chicken stock for more depth of flavor.

Yes, you can substitute cannellini beans with other white beans like navy beans or great northern beans. These beans will provide a similar texture and flavor to the chili.

If you prefer a spicier chili, you can increase the amount of cayenne pepper or add fresh jalapeños. For extra heat, you can also use hot green chiles or a few dashes of hot sauce like sriracha.

Yes, you can easily make this recipe vegetarian by substituting the chicken with a plant-based protein such as tofu, tempeh, or even more beans. Use vegetable broth instead of chicken broth to keep it fully vegetarian.

Absolutely! You can add vegetables like bell peppers, zucchini, or corn to enhance the flavor and texture of the chili. Just sauté them with the onions and garlic before adding the broth.

Yes, rotisserie chicken is a great shortcut. You can shred the chicken and add it to the chili after sautéing the onions and garlic. This will save time without compromising flavor.

Comments

Rae

10/06/2025 01:52:54 PM

This was tasty. I didn't really change the recipe to much but I did use a little less chicken broth. And it looked a little bit to soupy for my tastes, chili for me has to be thick. So I spooned out some of the beans, about a cup, and pureed them then added them back in so it would thicken up. The family really enjoyed it. Thanks!

fergie

02/25/2023 12:47:09 PM

I loved this recipe but I'm all about shortcuts. Using half of a deboned rotisserie chicken. Boiling the skin and bones for the broth. (Adding a little celery, onion powder and bay leaf). Strain off the stock and use what you need. I used 4 cups. Dumping it all into the crockpot (on low) and walk away. To make it thicker I smashed 1 can of beans and shredded my cut up chicken, To kick it up a notch I used 1 can of HOT green chilis. And finally adding a half a brick of cream cheese to make it sinfully good..

SilverThyme2707

11/21/2024 11:36:29 PM

I read some reviews before making this recipe. I followed the recipe except 3 steps. I was reading a lot of interesting ways people were attempting to thicken this “soupy” chili, and agree chili should have some body to it and not just a broth. I used my ninja possible cooker and this actually the first thing I made in it but what I did actually would work on a cook top as well. After everything was sautéed and added to the pot I started my thickening by adding 1 8oz block of cream cheese which also was the perfect touch to the white as well as adding a layer of richness which was lacking for me. After a short simmer when that cream cheese was finally combined and married to the broth I did a 1/4 c roux ( 1/4 c butter 1/4 c flour) in a small saucepan and took it to a light Carmel color as to remove the flour flavor and then added that directly to the simmering chili. Just before serving I gave a final thickening by adding 2 cups of shredded pepper jack. My chili ended up with the perfect consistency and was just delicious. I would make it again.

LivelyStir6037

01/09/2024 02:05:23 PM

Very easy recipe. I like a thicker chili but i dont like using corn starch. I use instant potato flakes for thickening my soup, stews, chilis and gravies. Just add the dry flakes directly into the chili a little at a time until you achieve the thickness you want.

Don R

03/05/2019 05:49:58 AM

I made this and it was great. I did make some minor adjustments. 5 cups of the broth was perfect . I also cut the chicken into chunks ahead of time, then mixed about half of the seasoning with about 2 tsp of oil to coat the cut up chicken and refrigerated for about an hour. This simplified things as once the chicken was browned I just added the rest of the ingredients. I also added about a cup of diced red bell peppers. One additional can of beans mashed up to thicken the chili as suggested by another reviewer worked well. This is a really good recipe and is very easy to make.

lovetocook

10/21/2024 03:13:26 PM

We loved it! Since I doubled the recipe, I smashed probably 5-6 cans of navy beans. My son isn’t excited about the beans part of the soup lol. It was too thin. Smashing them allows me to hide them & thicken up my soup! The green chilies were a nice addition! Don’t buy the generic Walmart brand! The peels that are on them are gross! Aldis has a nice one with a little side tomatoes. I’ve made this at least 20x now! It’s so delicious! I prefer making the chicken ahead of time.

Lori S

02/02/2020 01:06:53 AM

Cooked chicken tenderloins in olive oil until done. Removed from pot. To pot added onion, garlic and one chopped green pepper. Cooked until tender. Added 2 cans of beans, another can drained, one can of chili peppers and 4 cups of chicken broth (don’t think you need anymore plus I read reviews beforehand saying it was too soupy) After adding spices, added chicken back in and cooked for 1 hour. Served with avocado, cheese and chopped cilantro. Yummy. I would probably up the spices next time. I like a little more kick but hubby added tobacco and he was happy. Easy, healthy meal.

SeaSusan

11/04/2024 10:06:09 PM

Excellent recipe. I doubled it and let it simmer overnight! I took the advice of others and pureed extra beans for a thicker consistency. The chicken was pulled off of precooked rotisserie chickens from Costco, saving the step of cooking the chicken. For my personal taste, I put waaaaay more cumin in than specified. It has a warm, but not-so-hot-spicy flavor.

tony01970

11/01/2023 07:31:21 PM

I think next time I will brown the chicken before I put the onion in. the water content of the onion pretty much boiled the chicken. I put in cornstarch and let it simmer for way longer than suggested. It got nice and thick. I used a fourth can of beans that I mashed.

Tina Sally

02/03/2024 07:58:54 PM

Directions said to rinse & drain the beans... I elected to use the bean juices and I reduced the chicken broth to maybe 30 ounces (little over half a 48 ounce jar of chicken bone broth); didn't measure the cumin, organo or salt (I tasted the broth to and added spices according to my liking ) and let it cook for almost an hour. I also added some avocado slices to the soup (not really a chili) for garnishment. Leftover soup for next day, didn't add the cheese and dumped the rest of my chopped cilantro and also added just a wee bit of canned chopped jalepenos. (SOOOO SO Good) Thank you for posting the recipe.

Katharine

11/05/2019 08:44:44 AM

I've been making this for years, always doubling the recipe because it freezes well. However, I'm always requested to bring it to tailgate parties and this is where the embellishments come in! Double the recipe, quadruple the amount of cumin, add 4 tbsp. Hot chili powder, a cup or two of frozen corn kernels. (I skip cayenne, but do add 2-3 shots of sciracha). Of course, the chili is no longer white, but the flavor is wonderful. This will fill the slow cooker. Other tailgaters wander by, enticed by the aroma. There is never any left.

ArtsyWok8561

06/19/2025 01:19:45 AM

Delicious. Only had thighs and it worked out great.

Brenda Martinez

03/12/2025 12:37:51 AM

This is my new go-to 😱

Eric Weiss

03/04/2025 12:57:50 AM

I added a dollop of sour cream and cheddar cheese. Soooo goooood!

MerryMead3266

02/28/2025 12:29:55 AM

Made this tonight was a hit.. ty for this recipe it's a keeper

Jack Collins

02/25/2025 01:18:28 AM

Can’t stop thinking about how good it was.

CozyGoat2031

02/19/2025 11:18:50 PM

Delicious! I added a big scoop of plain dairy free yogurt and some dairy free cheese.

Julie Walker

02/18/2025 10:19:10 AM

My friends couldn’t stop complimenting it.

Janice

02/17/2025 03:57:08 AM

Used 4 cups broth, 2 chicken breasts, 2 cans cannellini beans, 1 1/2 tsp oregano, 1 jalapeno (seeds removed), a hunk of cream cheese, and 1/4 tsp dried cilantro. Smash 1/2 can of the beans. Everything else was the same. Turned out great!

Nicole Baker

02/15/2025 10:55:12 PM

Couldn’t believe how flavorful it was.

Cook Time: 200 minutes