White Chicken Chili

4.94 from 30 votes

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White Chicken Chili! This recipe will wiggle its way onto your weekly menu and stay FOREVER because that’s how amazing (and healthy!) it is.

You have to give this White Chicken Chili a try! It is creamy, a little spicy, filling and filled with nutrition. Make a big pot, serve with rice and it will seem bottomless. The perfect meal for a crowd on a cold evening. If Simple Chili isn’t your think, I bet you will love this skinny white chicken chili.

White Chicken Chili

White Chicken Chili Recipe

I know this list seems a little daunting but trust me, this recipe could not be easier to whip up. To make this white chicken chili you’re going to start by gathering up these ingredients:

  • Olive Oil, Onions, Garlic, and Mushrooms – this is the base and all the good makings of a tasty soup.
  • All-Purpose Flour – to slightly thicken.
  • Chicken Broth – for flavor and to make this a soup.
  • Chili Powder, Cumin, Cayenne, Cinnamon – these are all spices used to flavor our white chili.
  • Salt and Pepper – to season.
  • Low Fat Milk – I use low-fat milk to keep this recipe “skinny”, but 1/2 cup of half and half (or heavy cream) is also AMAZING!! If you can find the fat free half and half, get that!
  • White Beans – 2 whole cans of this stuff! And if you are vegetarian, skip out on the chicken and just add another can of beans.
  • Sweet Corn – drained. You could also use frozen or fresh corn here. Consider grilling fresh corn for a charred flavor. Plus it looks gorgeous.
  • Chicken Breasts – cooked and shredded. I had started cooking a bunch of chicken in my pressure cooker, just to have something on hand. Rotisserie chicken or previously cooked/roasted chicken works well too! If you have raw chicken, simply throw the whole chicken breasts into the mixture to cook during step 4, before you add the milk. Simmer for about 15 minutes, then remove, shred, and finish the recipe.

How to make White Chicken Chili

I love a simple and fast recipe and White Chicken Chili is exactly what that is! You only need about 10 minutes of active work before you have dinner done.

  1. In a large pot, saute onions and garlic in olive oil.
  2. Add in mushrooms (optional) and cook another 1 minute.
  3. Sprinkle in flour and stir 2 minutes to cook out the raw flour flavor.
  4. Whisk in chicken broth. Continue whisking until the sauce has come to a boil and has thickened. Reduce heat to low.
  5. Stir in salt, pepper, chili powder, cumin, cayenne, and cinnamon.
  6. Add in milk, beans, corn, and chicken. Warm through.
  7. Serve over rice with any desired toppings.
white chicken chili recipe

White Chicken Chili Toppings

Just like any chili recipe, what makes it to.die.for are all the tasty toppings! These are some of our favorites for white chicken chili:
  • grated white cheddar or pepper jack
  • cilantro
  • crushes tortilla chips (or doritos…yum!)
  • diced tomatoes
  • fresh or pickled jalapenos
  • sour cream
  • avocado/guacamole
  • diced red onion

Side Dishes

Serving White Chicken Chili with rice is optional, but definitely stretches the meal if you’re trying to feed a big family or stretch a dollar. Another great and classic option is to go with cornbread. If you’re not really feeling the whole side dish thing, that’s fine too because this white chili recipe is great on its own too.

Leftovers

Any leftovers can be kept in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave in intervals until heated through. White Chicken Chili makes a warm and comforting meal for the next day. However, I do not recommend freezing this recipe. This is just because all of the dairy products have a hard time freezing then thawing.

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4.94 from 30 votes

White Chicken Chili

This White Chicken Chili recipe will wiggle its way onto your weekly menu and stay FOREVER because that's how amazing (and healthy!) it is.
servings 4 Servings
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1/4 cup mushrooms finely chopped (optional)
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup low fat milk*
  • 2 cans white beans rinsed and drained
  • 1 can sweet corn drained
  • 2 chicken breasts cooked and shredded**
  • Any desired toppings: avocado, diced tomato, cheddar cheese, sour cream, cilantro, lime wedges, tortilla chips

Instructions

  • In a large pot, sauté onions and garlic in olive oil until softened and translucent, about 7 minutes on medium-low heat.
  • Stir in mushrooms and cook another minute.***
  • Sprinkle flour over veggies and stir. Cook 2 minutes. Raise temperature to medium-medium high. Slowly stream chicken broth into the pot, whisking as you go. Continue stirring until the sauce has boiled and thickened. Reduce heat to low.
  • Add in spices, milk, beans, corn, and chicken.
  • At this point, the chili is done! Do not boil it once the milk has been added.
  • Serve with brown rice (optional) and any desired toppings.

Notes

*I use low fat milk to keep this recipe "skinny", but 1/2 cup of half and half (or heavy cream) is also AMAZING!! If you can find the fat free half and half, get that! 
**I have started cooking a bunch of chicken in my pressure cooker, just to have something on hand. Rotisserie chicken or previously cooked/roasted chicken works well too! If you have raw chicken, simply throw the whole chicken breasts into the mixture to cook during step 4, before you add the milk. Simmer for about 15 minutes, then remove, shred, and finish the recipe.
***Just as a side note, you don't want your pot screaming hot-you want things to cook gently so that they don't get too brown....unless you want brown chicken chili. We want WHITE chicken chili, so I take it easy on the temperature. I mean, either way, it'll still be delicious, but I know you're going to have questions!

Nutrition

Calories: 197kcal | Carbohydrates: 12g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 1020mg | Potassium: 460mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg
Course: Dinner, Lunch, Soup
Cuisine: Mexican
Keyword: white bean chicken chili, white chicken chili, white chicken chili recipe
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Recipe Rating




56 Responses
  1. Cortney

    5 stars
    AHH-MAZING! So glad I stumbled onto your blog!! This stuff I crazy good! I have to admit I was skeptical when I added the cinnamon and wasn’t sure about the rice but I listened to you and boy oh boy so glad I did! This is a keeper!!

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  3. Beth Cook

    Just out of curiosity, what does CF add to their white chili to make it spicier? We love white chili but I’ve made it and sometimes it verges on bland, but we’re also not wanting it TOO spicy.

  4. 2pots2cook

    5 stars
    This s a new thing to me, I confess, but it makes me try it for week dinner ! Thank you for refreshing my menue and see you soon 🙂 for more !

  5. Dianne

    5 stars
    This was delicious! I made some changes to make this vegan, as our family is trying to switch to a mostly vegan diet. I substituted unsweetened almond milk for the low-fat milk, and left out the chicken. Absolutely delicious! This recipe is certainly a keeper!

    1. Kristen

      I was just about to ask if anyone has tried it with almond milk! One of my kids has a dairy allergy. Yay! Can’t wait to make this later this week!

  6. Carolyn Cheeseman

    5 stars
    Such a great recipe. I love white chicken chili but I’ve been disappointed with all the recipes I’ve tried at home… maybe it’s that this one uses milk.insted of sour cream.. it cream cheese. It just tastes lighter and more creamy! I actually used some fat free half and half, per Lauren’s suggestion and it was perfection!

  7. KATHY WILLIAMS

    5 stars
    I made your chili for dinner last night. It was a hit!!!! Was hoping for leftovers but not any. Going to make it again on Sunday.

  8. Karen Muenchmeyer

    5 stars
    Hi Lauren,
    I love white Chicken Chili and am looking forward to try this :skinny” version. Love your blog reading about your family and your awesome recipes.

  9. Maressa D

    5 stars
    Made this and it was a hit with the whole family! It came together quickly and was so yummy! I added hot sauce to mine but the kids thought it was perfect. I loved the idea of a white Chili as sometimes you just don’t feel like a tomato base.

  10. Kimberly E

    5 stars
    Oh my goodness, so good! My kids are tough critics, but they seemed to nibble at it. I call that a win in my book! I did add some carrots that I chopped up small and cooked until soft to add a little bit of color. This will definitely stay on my soup list!

      1. Jody

        Thank you! Please tell me you updated the recipe because I see now that it says to drain! I swear I read through recipe several times to find the answer! I can try to blame it on my exhausted mom brain…..

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  12. Olivia Maxwell

    5 stars
    I made this last night as it is nearing soup weather season! My husband LOVED it! I also appreciated that someone already took the time to utilize almond milk in the recipe instead since that is what we drink/use in our family as well!

  13. Michelle’

    5 stars
    I made a few adjustments. 1 yellow pepper, 1 Serrano pepper and 2 celery stalks. It was delicious!!! Oh and I double the spices! ☺️

  14. Cathy Webb

    4 stars
    Great flavor! I tallied up the calories for the different ingredients and came up with 240 calories per cup including the mushrooms and only using 1 Tbsp oil and 8 oz. chicken .

  15. Lynda

    5 stars
    So good!!! I’m making it for the second week in a row and doubling it! Only thing I did different is I used seasond white beans, just to add a little flavor since I’m typically not a fan of beans, although I did still rinse them. I also didn’t feel like I needed to add the milk because I liked the consistency. Excellent recipe!

  16. Liz A.

    5 stars
    Made this for dinner last night and if I could give this 10 stars I absolutely would! It was super easy and delicious — even my finicky eater gobbled his up. This is officially on our favorite meals list! Your recipes never disappoint, Lauren!

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