0
You have 0 items in your cart

White Chicken Chili

This post may contain affiliate sales links. Please read my disclosure policy.

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 thing, I bet you will love this white chicken chili.

Close up of White Chicken Chili in a bowl

White Chili vs Regular Chili…What’s the Difference?

White Chili is made with chicken instead of beef, and without a tomato base. White beans and lots of delicious spices are used instead of chili beans or pinto beans. Both have amazing flavors!

A few tips for success with this White Bean Chili

To make this white chicken chili the best that it can be, here are a few tips I have found helpful.

  • 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 – Great Northern Beans or Cannellini are a great option. 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.
  • Watch the Temperature– 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!

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.

Sauté Onions and Garlic

In a large pot, sauté onions and garlic in olive oil over medium-low heat until soft and translucent. Add in mushrooms (totally optional) and cook another minute.

Sprinkle in Flour

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 Remaining Ingredients

Stir in salt, pepper, chili powder, cumin, cayenne, and cinnamon. Then add in milk, beans, corn, and chicken. Warm through.

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.

More Chili Recipes to Love!

Don’t forget to print, pin, bookmark or save this recipe. It’s a really good one! The printable recipe card is below. Enjoy, friends! 🙂

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

Share a Comment

Your email address will not be published.

Recipe Rating




61 Responses
  1. Sarah Elizabeth Edwards

    I just made this recipe. I doubled the chili powder because I don’t want overwhelming cumin. It was a good call. The cinnamon will have your guests asking “what’s that great flavor?” I added a can of canned hatch chilies to this to give it some zing. On it’s on own, this recipe is a bit bland. I also added more cayenne…We are Texans so we like it spicy. I used half and half and it’s very creamy and delicious. Great for a cool, rainy spring day. I only had one can of cannellini beans so the second can I used pintos- it added some color.

  2. Madeleine

    5 stars
    This is great. I added a small can of diced jalapeños and a bunch of chopped cilantro. Loved it. Will be making many more times

  3. Natalie

    5 stars
    Awesome recipe! My kids don’t like shredded chicken, but they devoured the beans. Next time I’ll just add extra beans and leave the chicken out. Thanks for providing such awesome recipes 🙂

“logos”