White Chicken Chili
This post may contain affiliate links. Read my full disclosure policy.
Craving a lighter take on classic chili? This white chicken chili swaps out the usual ground meat and tomatoes for pulled chicken and white beans in a savory, flavorful broth—comforting and delicious in every way!
White chicken chili is a flavorful twist on classic chili, made with pulled chicken and white beans in a savory broth instead of the usual ground meat, kidney beans, and tomato base. It has a lighter color and a more soup-like consistency than traditional beef chili, turkey chili, or chili con carne, while still delivering the same rich and comforting flavor.
I have tried countless white chili recipes over the years—from super-easy crockpot versions to more authentic, time-consuming ones with dried chili peppers and hominy. This white chicken chili recipe strikes the perfect balance between ease and depth of flavor—and it’s my family’s favorite by far. Pair this hearty one-pot meal with warm, buttery cornbread, and you’ve got a perfect dinner on the table in under an hour.
Table of Contents
“This was amazing! So easy and pleased the whole family. Simple with complex flavors and comes together in a snap. Great for a cold day or after a busy day at work.”
What You’ll Need To Make White Chicken Chili
- Canned White Beans: Add creaminess and a hearty texture to the dish.
- Chicken Broth: Provides the flavorful liquid base for the chili. Since canned beans are fairly high in sodium, using a low-sodium variety broth helps to keep the flavor of the chili from being overly salty.
- Onion and Garlic: These aromatic ingredients form the flavor base of the chili.
- Jalapeño Pepper and Poblano Peppers: These peppers add heat and a mild smoky flavor to the chili. Jalapeños provide spiciness, while poblanos offer a gentle kick.
- Spices (Cumin, Coriander, Ancho Chile Powder): The spice blend lends earthy, smoky, deep flavors to the chili.
- Rotisserie Chicken: Adds a convenient source of protein. Pro tip: shred the chicken as soon as you get home from the grocery store; it’s easier to do while the chicken is still warm, eliminates a step at dinnertime, and also takes up less room in the fridge.
- Corn: Adds a touch of natural sweetness and a nice textural contrast to the beans and chicken. Frozen corn is convenient and fine to use; if you’d prefer to use fresh, you’ll need one ear of corn.
- Fresh Lime Juice: Brightens the flavors of the chili.
- Fresh Cilantro: Adds a burst of vibrant herbal freshness, enhancing both the flavor and appearance of the dish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining half of the white beans in a food processor with one cup of the chicken broth. Process until you have a smooth purée. This is what will thicken the broth. Set aside.
In a large pot or Dutch oven, heat the oil and add the the onions and peppers.
Cook until soft, about 4 minutes, then add the garlic.
Cook a minute more, then add the spices.
Continue cooking for another minute to toast the spices.
Add the chicken broth, salt and puréed bean mixture and bring to a boil. Reduce the heat and simmer for 20 minutes.
Stir in the shredded chicken, beans, corn, and lime and simmer until everything is warmed through.
You will notice that the chili is quite soupy. This is intentional. It thickens as it sits — in fact, if you make it ahead of time, you will likely need to add some broth or water to thin it out. Plus, I find that if the broth is too thick, the chili gets gloppy and unappealing. A soupy broth is good!
Serve with sour cream, lime wedges, shredded cheese (Cheddar, Monterey Jack, and Pepper Jack are all great options) and crushed tortilla chips.
Frequently Asked Questions
Poblano peppers are mild chili peppers with a subtle earthy flavor. They resemble green bell peppers but they are a bit darker and thinner with a pointy tip. They’re readily available in the produce section of most supermarkets, but green bell peppers are a suitable substitute.
Sure! You can use any leftover chicken, or my poached chicken makes a great substitute.
Yes, the chili will keep in the refrigerator in an airtight container for up to 3 days. Keep in mind that it will thicken up as it sits in the fridge. When you reheat it, you will likely need to add more broth or water to thin it out. The chili can also be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot.
You May Also Like
Video Tutorial
White Chicken Chili
Ingredients
- 2 15.5-ounce (439-g) cans white beans, rinsed and drained
- 4 cups (1 L) low-sodium chicken broth, divided
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 1 jalapeño pepper, seeded and minced (see note)
- 2 medium poblano peppers, seeded and diced (see note)
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon ancho chile powder
- Salt
- 1 rotisserie chicken, skin removed and shredded (about 4 cups)
- ¾ cup frozen corn
- 1 tablespoon fresh lime juice, from one lime, plus more to taste
- ¼ cup fresh chopped cilantro
Optional For Serving
- Sour cream
- Crushed tortilla chips
- Shredded cheddar or Pepper Jack cheese
- Lime wedges
Instructions
- In a food processor, blend half of the beans (1 can) with 1 cup (240 ml) of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
- Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
- Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
- Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
- Note: Nutrition info does not include optional toppings.
- Make-Ahead/Freezer-Friendly Instructions: Yes, the chili will keep in the refrigerator in an airtight container for up to 3 days. Keep in mind that it will thicken up as it sits in the fridge. When you reheat it, you will likely need to add more broth or water to thin it out. The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made this soup following the recipe as is without the lime(I forgot). I really like it and wouldn’t change anything!
This is a great chili, however, like Jenn I like to play around with different spices, ingredients. I toast about 1-1/2 tsp of cumin seed and add to the pot…it really takes it up a notch. Also, I use one can of white beans and one can of black beans. Before serving I add a square of chopped chocolate and let it melt. Yum!
Delicious!
Although i love poblano peppers, i used bell pepper instead because i have 3 toddlers at home and i was afraid it would be too spicy for them. It was delicious,we all loved it, including toddlers!!!!! I can’t even imagine what it would taste like with poblano peppers…must be even more delicious!
Thank you!
I cooked my own chicken and beans by the way.
Hi Jenn, Are Cannellini beans or great northern beans better to use for this recipe? Cannot wait to make it!
You could get away with either, but I think cannellini beans are best here. Hope you enjoy!
Absolutely DELICIOUS!
Doubled the recipe to feed a crowd to watch the national football championship game. We had to have chili but so many people are avoiding beef these days.
I poached my own chicken & used Low Sodium Beans & Low Sodium Broth to keep it lower salt.
Garnished with low-fat Sour Cream, sliced Avacado, lime wedges & tortillas.
This was delicious! I used red pepper and poblano pepper (No jalapeno). Was so good!
can the chicken be replaced with something to make it vegan?
Hi Lisa, I suppose you could use additional beans (and maybe mix it up with some black or pinto beans) and additonal vegetables, but the chicken plays a pretty big role in this chili, so not sure it’s the best choice for a vegan – sorry!
So straightforward and yet tastes like a many layered all day stew. Just the right heat for all palates and most ingredients in hand.
Made this with leftover turkey. It was delicious. It was more like a soup than a chili. I used regular chili powder as that is all I had and it was still delicious. The added toppings is what makes the dish.
I would like to make enough chili for about 30 people. I am concerned about how many peoples I should use? Help.
Hi Rose, I’m assuming you mean “peppers” not “peoples.” :). If you’re making the chili for 30 people, I’d multiply all of the ingredients by 4 including the peppers. Just keep in mind that the seeds in the peppers hold all of the heat. I generally don’t use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end.