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by Michelle
October 4, 2018 (updated Nov 19, 2018)
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4.56 (56 ratings)This easy White Chicken Chili recipe is made with white beans, a trio of chiles, and lots of seasonings for maximum flavor. By using rotisserie chicken or chicken that you’ve already batch prepared, this can be on the table in just 45 minutes, making it a perfect weeknight dinner option.
I am a die-hard chili fan. It’s one of my absolute favorite meals during the fall and winter, and the best excuse for inhaling embarrassing amounts of shredded cheddar cheese and Fritos. I don’t discriminate when it comes to chili… a traditional ground beef chili recipe, chili con carne, and even chicken chili. As long as it’s thick, hearty, and a little spicy, I’m all-in.
One summer many, many years ago, my brother-in-law was on a chicken salad kick. To this day, it’s the best chicken salad I’ve ever had. He would blacken chicken breasts on the grill, then either cut them up or shred them, and combine them with a mixture of peppers, mayonnaise and seasonings. Seriously, SO. GOOD.
When I started thinking about a chicken chili recipe, I knew I wanted the flavor to replicate that salad. I used a good dose of chicken, an assortment of peppers, and lots of seasoning for tons of texture and flavor.
How to Make White Chicken Chili
This is a wonderfully easy recipe that comes together quickly if you have chicken cooked and ready to go!
While you can definitely grill, roast or poach your own chicken breasts for this recipe, you could also pick up a rotisserie chicken from the store for a super quick weeknight meal (or use leftover chicken that you’ve already prepared). That’s definitely a bonus when it comes to chicken chili versus its beef counterpart – you can have a big pot of chicken chili done and ready to eat in under an hour, while beef chili recipes typically require at least a couple of hours of cooking time.
Here’s what’s involved with this white chicken chili:
- First, we sauté the onion, peppers and spices to soften the vegetables and infuse them with tons of flavor.
- Next we stir in some flour, which will help to thicken the chili.
- Then we add the chicken stock, beans, chicken and lime juice. We mash up some of the beans to give the chili a thicker, heartier texture. Allow that to simmer for about 20 minutes so it will thicken up and the flavors can meld together.
- Finally, the heavy cream is stirred in and warmed through, then it’s ready to serve!
In case you were curious, “white” chicken chili most definitely does not turn out white when you add chili powder, paprika and cayenne to it, ha!
ADDITIONAL RECIPE NOTES
A few quick notes on the recipe:
- This chili definitely has a kick to it; I would label it as moderately spicy (think “medium” when it comes to store-bought or restaurant salsa). If you prefer something milder, I would omit the cayenne in the recipe. If you want NO spice, then omit the jalapeño peppers, as well.
- This chili is an excellent candidate for the crockpot! Prepare the chili as directed up until leaving it to simmer, then transfer it to a slow cooker and cook on low for 4 to 6 hours. Stir in the heavy cream about 30 minutes before planning to serve it.
- I go light on the cream in this recipe (making it more “chili” less “white”), but if you want a really, super creamy chili, I’ve seen many recipes use cream cheese, so you could try adding it to this recipe if you’d like.
- You can substitute ground turkey for the chicken, if you’d like. Brown it along with the onion, peppers and seasonings in step 1 and proceed with the rest of the recipe.
- To freeze this chili, allow it to cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator then reheat over low heat on the stove, or in the microwave.
I love smothering my beef chili in shredded cheddar and Fritos; why should chicken chili be any different?! I used shredded Monterey Jack to top my chicken chili, and the Fritos were just as fabulous :)
This white chicken chili is a perfect complement to my favorite beef chili recipes; a must in my fall comfort food arsenal!
If You Like This White Chicken Chili, Try These:
- Chipotle Chicken and Corn Chowder
- Homemade Chicken and Dumplings
- The Best Beef Chili Recipe
- Chicken Tortilla Soup
- Chili con Carne
(I also need to get my brother-in-law to make me a batch of that chicken salad once it’s grilling season again!)
One year ago: Dominic’s 1st Birthday Party
Six years ago: Maple-Walnut Ice Cream
Eight years ago: Russian Pound Cake
White Chicken Chili
Yield: 4 to 6 servings
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
This easy White Chicken Chili recipe is made with white beans, a trio of chiles and lots of seasonings for maximum flavor.
4.56 (56 ratings)
Print Pin Rate
Ingredients
- 2 tablespoons vegetable oil
- 2 medium yellow onions, finely chopped
- 2 jalapeño peppers, seeded and finely chopped
- 2 poblano peppers, seeded and finely chopped
- 2 Anaheim peppers, seeded and finely chopped
- 1 tablespoon ground cumin
- 1½ teaspoons (1.5 teaspoons) chili powder
- ¾ teaspoon (0.75 teaspoon) smoked paprika
- ½ teaspoon (0.5 teaspoon) cayenne pepper
- 1 teaspoon salt, divided
- 6 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups (960 ml) chicken stock
- 45 oz (1.28 kg) can cannelini beans, rinsed, drained, and divided
- 3 cups (420 g) chopped cooked chicken
- 1 tablespoon lime juice
- ½ cup (119 ml) heavy cream
Garnishes:
- Lime wedges
- Monterey Jack cheese
- Cilantro
- Sour cream
Instructions
Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, peppers, cumin, chili powder, paprika, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.
Stir in the remaining beans, the chicken, lime juice and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream. Leftovers can be stored in the refrigerator for up to 4 days.
Notes
- This chili definitely has a kick to it; I would label it as moderately spicy (think “medium” when it comes to store-bought or restaurant salsa). If you prefer something milder, I would omit the cayenne in the recipe. If you want NO spice, then omit the jalapeño peppers, as well.
- This chili is an excellent candidate for the crockpot! Prepare the chili as directed up until leaving it to simmer, then transfer it to a slow cooker and cook on low for 4 to 6 hours. Stir in the heavy cream about 30 minutes before planning to serve it.
- I go light on the cream in this recipe, but if you want a really, super creamy chili, I’ve seen many recipes use cream cheese, so you could try adding it to your chili.
- You can substitute ground turkey for the chicken, if you’d like. Brown it along with the onion, peppers and seasonings in step 1 and proceed with the rest of the recipe.
- To freeze this chili, allow it to cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator then reheat over low heat on the stove, or in the microwave.
Nutritional values are based on one serving
Calories: 632kcal, Carbohydrates: 49g, Protein: 46g, Fat: 30g, Saturated Fat: 13g, Cholesterol: 121mg, Sodium: 843mg, Potassium: 606mg, Fiber: 12g, Sugar: 6g, Vitamin A: 940IU, Vitamin C: 44.4mg, Calcium: 187mg, Iron: 7.6mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Main Course
Cuisine: American, Mexican
Update Notes: This recipe was originally published in March 2014. It was updated in October 2018 with new photos and extensive recipe tips.
[photos byThe Almond Eater]
Originally published October 4, 2018 — (last updated November 19, 2018)
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80 Comments on “White Chicken Chili”
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Linda — Reply
trying this tonight. ounds easy and delicious too
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Taylor S. — Reply
Really enjoy this recipe. My husband and I like it hot, so we keep some of the seeds in.
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Molly — Reply
First, I have NEVER left a review, but felt compelled to after making this. It is truly fantastic and got RAVE reviews from the whole family. My son and husband went back for seconds and ate it all or I would’ve snapped a pic. It is definitely going into my regular rotation. Thank you for such a fabulous recipe!!
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Taylor Smith — Reply
This has become a staple in my household. We almost constantly have some frozen too. Thank you so much for this recipe!
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Izzy — Reply
Delicious!!! I sautéed the peppers to take off some of the heat since I’m a “tenderfoot.” It’s a delicious chili for sure!!
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MaKia — Reply
My family just loves this recipe! I’ve made it a over a dozen of times since finding the recipe. Was just curious to know if you have tried making it in an instant pot. We are overdue for some but my foot is in a cast. Trying to have it in a fraction of the time ☺️.
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Cortney — Reply
This is a favorite at my house!! I love making this and all the aromas!
Two things….
1. This takes me a long time to make because of the chopping of fresh veggies. I would not consider this a quick dinner option.
2. There is a picture on this blog that worried me because my pan wasn’t looking the same. It was a pic of the veggies being sautéed before adding flour. My pan was very very FULL and there was no space to see the bottom of the pan. It made me wonder if I was doing it wrong but I guess I didn’t because it is GREAT!!!! -
Barbara — Reply
Is there any way to reduce sodium in most recipes?I have an allergy to sodium and can only have up to 1000 mgs a day. I really enjoy your recipes.
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Carolyn — Reply
Hi Michelle, do you think this would fit in a 6 quart crock pot if I doubled the recipe?
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Michelle — Reply
Hi Carolyn, Yes, that would work. Enjoy!
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Lauren — Reply
Would this be good if I omitted the cream?
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Anna Schreck — Reply
Hi Michelle,
I made the soup last night but couldn’t find anaheim peppers at the store. I mistakenly used pasilla peppers as a sub (I goofed up and asked the clerk for a good sub for poblano peppers instead of anaheim and his answer was pasillas). Do you have any suggestions of how I could restore the soup to the correct taste?
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Michelle — Reply
Hi Anna, Unfortunately I’m not familiar with cooking with pasilla peppers!
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Cara — Reply
Easy Quick and A 5*
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Erica — Reply
Even my kids has two bowls! Fair warning, we didn’t have any of the fresh peppers, but had a couple cans of those diced green chili’s and just used those. Otherwise we followed the recipe and we will be making it again often!!
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Becky — Reply
is 45 oz of cannelini beans correct in the recipe? Thank you!
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Michelle — Reply
Hi Becky, Yes, that’s correct! You can use 3 (15-ounce) cans.
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Mandy — Reply
Just made the White Chicken Chili with leftover Thanksgiving turkey and it was fabulous and quick for a Monday night meal! I stumbled on this recipe when trying to figure out what to do for dinner and decided to make do with what I had in my pantry. I substituted a can of Rotel diced tomatoes and chilies for the peppers in addition to the turkey for the chicken. Followed the rest of the recipe as written (and I was tickled to find a lime in my fruit bin).
We (toddler included) enjoyed the chili with sour cream, cheddar cheese, lime, and tortilla chips! Delicious and looking forward to having a cup for lunch tomorrow! -
Jessica — Reply
I’m planning on making this soup soon but I couldn’t find anaheim peppers so I got two green bell peppers instead. I know it probably won’t be the same but do you think it will be okay? Also the poblano peppers I got were pretty huge. I like a lot of spice but I’m hoping it won’t overpower it. Were the poblano peppers you used pretty big? Mine were like five inches long. I’m not sure if I should use both or just one. Thanks in advance!
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Michelle — Reply
Hi Jessica, I think that would be fine, and the poblanos at my grocery store are usually enormous!
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Daphne — Reply
I just made this and LOVE it!! I really needed a “soup” that I can enjoy to help save my diet this time of year! My grocery store didn’t have any of the peppers except for jalapeños. So I substituted with Green bell pepper, and what I think is yellow hot Hungarian wax pepper. It still turned out delicious! I also thinned it out with more chicken stock for less calories and I would recommend if you do crushed chips on top (I like on the boarder tortilla) omit the extra 1/2 tsp of salt. It was overly salty for me when I added the chips. It’s perfectly salted though without chips!!
Thanks Michelle! Your recipes are always my top favorites! -
Rebecca — Reply
I made this for my weekly meal prep and it was super delicious and macro friendly! I actually liked it so much that I didn’t get tired of it after days of eating the same thing for lunch. My bf loved it too!
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Eileen Ryan — Reply
I made this for a casual dinner party last night as a huge nor’easter howeled outside! It was a huge hit! Forgot the heavy cream but didn’t miss it at all. I will make this again and again and again…..
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Vicki — Reply
We had this for dinner last night, and we loved it! My husband’s comment……”This is delicious! You can make this all the time!” Thanks for a great recipe!
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Kim Kiernan — Reply
I made this for Christmas Eve. It was a big hit. I did not include the cayenne pepper, but used all the fresh peppers, as I wanted it milder but still with spice. The store was out of fresh Anaheim chilies, so I substituted 2 small cans of mild green chilies. I used 2 jalapeño and 2 pasilla/poblano peppers with the seeds and membranes removed. This was so tasty! I served it with fresh cilantro, shredded cheese and sour cream. Everyone loved it.
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pictaram — Reply
Look like what I need for every dinner after a busy day. Thank you for sharing the recipe!
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Jess K — Reply
As a mom of two littles, I love quicker recipes like this! Looks delicious, can’t wait to try. Pinned!
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Carolyn — Reply
Hi! I know the chicken prep is optional on method, but I was just wondering which you used? I am on the fence :-) Thanks!
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Michelle — Reply
Hi Carolyn, I used to poach them, but now I live by rotisserie chickens! :)
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Tiffany — Reply
I’m interested in this chicken salad recipe you mentioned! I hate the ones with grapes. Blackened chicken with peppers sounds so much better! Please get the recipe from your brother-in-law!
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Michelle — Reply
Hi Tiffany, I actually just saw him on Saturday and told him I had many requests for his chicken salad, ha! He said he never used a recipe, just charred chicken on the grill with some basic seasonings and a little hot sauce, would chop it up and toss with whatever combination of peppers he found at the grocery store that looked good – bell, poblano, Anaheim, jalapeno, etc. and some mayo to hold it all together. I know it’s not much, but hope it helps!
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Macy — Reply
I’ve made this recipe of yours–a few times now. Super yummy. I made it after my sister had followed your recipe—so glad I tried it. Probably my favorite white chicken chili recipe out there. Can we get your brother-in-law’s recipe for that chicken salad? Would love to see it.
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Michelle — Reply
Hi Macy, I actually just saw him on Saturday and told him I had many requests for his chicken salad, ha! He said he never used a recipe, just charred chicken on the grill with some basic seasonings and a little hot sauce, would chop it up and toss with whatever combination of peppers he found at the grocery store that looked good – bell, poblano, Anaheim, jalapeno, etc. and some mayo to hold it all together. I know it’s not much, but hope it helps!
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Michelle — Reply
White chili is something I have never tried either eating or making. But I think this just may be the motivation to do both. I am a “red chili” fan, especially coupled with mashed potatoes . . . talk about eating an insane amount of something, this combination would be it for me. Thanks for re-posting this recipe. It will be at the top of my list once our weather cools off again.
Do you think your brother-in-law would mind if you shared his recipe for chicken salad? It sounds delicious!
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Michelle — Reply
Hi Michelle, I actually just saw him on Saturday and told him I had many requests for his chicken salad, ha! He said he never used a recipe, just charred chicken on the grill with some basic seasonings and a little hot sauce, would chop it up and toss with whatever combination of peppers he found at the grocery store that looked good – bell, poblano, Anaheim, jalapeno, etc. and some mayo to hold it all together. I know it’s not much, but hope it helps!
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Angela — Reply
This has been my go-to comfort food recipe ever since you posted it a few years ago :) I LOVE making a big batch during snow storms when we are stuck inside. It warms you up, fills you up, and it is the BEST chili I’ve ever had. One of the best recipes on your site. XO- Angela
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joseph — Reply
yummy
These sound amazing! I love that there are so few ingredients! I may make these. -
Bonnie Auletta — Reply
Is this Linds’s Mocha House recipe for white chicken chili?
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Michelle — Reply
Hi Bonnie, I’ve never heard of that? I came up with this based on a chicken salad recipe my brother-in-law used to make!
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Terri — Reply
Absolutely delicious! My grocer didn’t have anaheims (grrr) but a few colorful baby bells and a dash of chipotle tabasco helped. Printed a copy for my beloved kitchen box of all-time favorites. Wonderfully balanced flavors and hearty, not heavy. You are one of my go-to sites when looking for good eats.
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Rajiv Dixit — Reply
i like this recipe & awwesome taste Thanku for sharing with us
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Mireya — Reply
I just wanted to say that I love this site! This chili looks absolutely delicious! I was hoping to make it this week but using my slow-cooker. Is there a way I should tweak the recipe? How would you go about making this chili in a slow-cooker?
Thanks!-
Michelle — Reply
Hi Mireya, Aw, thank you so much! You could add everything, including raw chicken in the slow cooker. If you plan to use cooked chicken, I think it’s easier/faster to do it on the stovetop.
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Sally Kesh — Reply
Love your site and the pictures of your beautiful family! Quick question…can you freeze this meal? It is one of my families all time favorites!
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Michelle — Reply
Hi Sally, Thank you! I haven’t personally tried to freeze it, but I think it might be a good candidate.
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Sandy — Reply
I just made this tonight for my husband and I. It is fantastic! We love it and it is definitely a keeper. Thanks for sharing. BTW, my husband makes a really delicious vegetarian chili that has zucchini and quinoa. :)
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Dana — Reply
This is gorgeous! The lime on top is a fresh touch!
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Mark Johnson — Reply
What happened to the other 1/2 teaspoon of salt?
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Michelle — Reply
Hi Mark, Sorry, it should go in with the beans and chicken in step #3. I will correct it.
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Laura Dembowski — Reply
Hi Michelle! Just wanted to let you know I just posted my version of this chili on my blog. I absolutely loved it! Thanks for the inspiration. I’d love if you’d check out my post :) http://piesandplots.net/vegan-white-bean-chili/
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Helen Gregson — Reply
Can this be adapted to a slow cooker recipe? If so, how?
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Michelle — Reply
Hi Helen, I don’t see why not; once everything is stirred in, you could put it in a slow cooker on low, then stir in the cream before serving.
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Kem — Reply
Mmmm this was delicious! Definitely added to the recipe binder for my chicken chili recipe winner!
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Elyse — Reply
Made this last night and it was a huuuuuge hit with my boyfriend. And I quote, “This is a make again. Soon!” Hooray! Thanks so much for sharing!
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Paul — Reply
Thank you, Michelle, for a great recipe. I love peppers, so I doubled the Anaheim and poblanos, roasted and peeled them, and continued with the recipe. I also dusted the chicken with additional paprika and chili powder and left them in the refrigerator for about 6 hours before I cooked them. It turned out great! As I am looking to reduce fat, I subbed nonfat Greek yogurt for the cream. Regardless, the recipe is delicious however you tweek it and I wanted to thank you for adding a recipe to my repertoire. My friends said it was the best chicken chili that they have ever had.!
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Joanne Z. — Reply
I made this for dinner tonight and it was wonderful. As a Texan, I prefer my meals with a good bit of heat, and this was just perfect. Very hearty and tasty! I’m so excited I have enough leftovers for my next few meals. Yum!
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Sarah M. — Reply
I made this for dinner tonight, it was great! I used my immersion blender to puree everything after adding the first can of beans. It was a bit on the spicy side (but I’m a total spice wuss and it was not too spicy to eat). I’ll be making this chili again for sure. Thanks for sharing the recipe!
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Marybeth — Reply
That looks delicious. And I highly recommend Julie Jordan ‘ s cashew chili for your go-to vegetarian chili!
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Kevin @ Closet Cooking — Reply
What a tasty bowl of soup!
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Lauren — Reply
That last picture with the melty cheese oozing off the spoon….OMG!! Yum.
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Emily — Reply
White chicken chili is a family favorite. I’ll have to try your version out on them! Thanks! :)
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Jessica @ A Kitchen Addiction — Reply
White chicken chili is my favorite! Love your variation!
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Tricia @ Saving room for dessert — Reply
This looks “lick the spoon” delicious. Loads of peppers and a little heat – perfect!
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The Macadame — Reply
There is something so comforting about chilli!
I absolutely love this recipe – thanks for sharing!
The Macadame. xx
http://www.creamstop.com -
Christine C — Reply
I am curious about the peppers. It sounds like you used them raw without the seeds and not peeled. I am used to seeing the peppers roasted or peeled before chopping. I am not sure if that would make any difference :)
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Michelle — Reply
Hi Christine, the peppers do not need to be peeled or roasted before you use them, but you could certainly do that, if you’d like.
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Christine C —
I will be trying it this week! Thanks for the reply :)
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Amy — Reply
Could you PLEASE share the chicken salad recipe as well? Thanks!
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Amanda — Reply
Yum!!! I’m not wild about chili (but I love soups) because it’s so tomato-y. This looks incredible though. I definitely have to give it a try.
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Pieliekamais — Reply
You had me at cannellini beans. Saved this.
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Pieliekamais — Reply
I’ve now made this 4 times, and it is SO good. Here’s the recipe in Latvian, with credit to BEB, of course :)
http://pieliekamais.blogspot.se/2014/11/vistas-cili-pret-iesnam-white-chicken.html
Thank you for this delicious find! :)
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Wanda — Reply
You can make any chili vegetarian by just leaving out the meat and maybe adding more beans. I’ve found that the meat isn’t missed much. If you want it to seem meaty, you can use lentils. I used to make lentil tacos that my kids preferred to the hamburger kind.
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Marta — Reply
This looks so good! I have to try it, too!
I love your blog!
Cheers from Vienna! -
Lexi @ Lexi's Clean Kitchen — Reply
Looks so so so good!
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Chloe @ foodlikecake — Reply
Your chili looks amazing- I love when it’s smothered in cheese!
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Joshua Hampton — Reply
I so agree with your statement that chili is a good excuse to eat embarrassingly large amounts of cheese and Fritos. Now I’m craving for chili….
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Averie @ Averie Cooks — Reply
I don’t even eat chicken and you make me want this :) pinned!
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Laura (Tutti Dolci) — Reply
I love chicken chili! The mix of peppers and spices you used sound fab.
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Ari — Reply
It’s currently windy and freezing outside and this soup sounds SO comforting and warm! Chicken chili is my favorite, I love it more than a beef/turkey chili! :)
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Diane W. — Reply
I CANNOT eat chili without Fritos Scoops. I could seriously eat the whole bag, scooping chili. I much prefer the white chicken chilis because the tomatoes in red chili tend to give me too much heartburn. Love this recipe! Can’t wait to try it!
