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White Chicken Chili

5 stars based on 100 votes


I have tried countless recipes for White Chicken Chili over the years, from this popular “dump it all in a pot” recipe to more authentic versions made with a wide array of chili peppers and hominy. All were fine, but not what I was looking for. Finally, I came upon this easy 5-star recipe by the Neelys; with over 150 favorable reviews — some even claiming to have won chili contests with it — I was hopeful. I made the recipe as written and it was delicious but since I’m not one to leave well enough alone, I read through each and every review, took into account all of the suggestions and then came up with this modestly adapted (and, dare I say, slightly improved) version. I think you’ll love it — and it’s a one pot meal that you can have on the dinner table in under an hour.


As you can see, the chili is made with a store bought rotisserie chicken, which makes it easy. I always shred the chicken as soon as I 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. The small chili pepper you see in the photo is a jalapeño; the larger peppers are poblanos. Three chili peppers might seem like a lot but the chili is still relatively mild. The key is to remove and discard the seeds — that’s where most of the heat is — unless, of course, you like a spicier chili, in which case you can save the seeds and stir them in at the end to taste.


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, sauté the onions and peppers in oil until soft, about 4 minutes.


Add the minced garlic and cook a minute more.


Stir in the cumin, coriander and ancho chili powder and cook, stirring frequently, 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.


Next, stir in the shredded chicken, beans, corn, lime and cilantro 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!


Ladle the chili into bowls and serve with sour cream, lime wedges and crushed tortilla chips.


White Chicken Chili

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes


  • 2 (14.5-ounce) cans white beans, rinsed and drained
  • 4 cups low sodium chicken broth, divided
  • 1 tablespoon vegetable 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
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • Salt
  • 1 rotisserie chicken, skin removed and shredded (about 4 cups)
  • 3/4 cup frozen corn
  • 1/4 cup fresh chopped cilantro
  • 1 tablespoon fresh lime juice, from one lime, plus more to taste

Optional For Serving

  • Sour cream
  • Crushed tortilla chips
  • Lime wedges


  1. In a food processor, blend 1/2 of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
  2. Add the vegetable oil to a large pot or Dutch oven and heat it over medium heat. Add the onion, jalapeño pepper and poblano peppers and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for 1minute more to toast the spices. Add the chicken stock, puréed beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
  3. Stir in the shredded rotisserie chicken, reserved whole beans, corn, cilantro 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. (The broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Serve the chili in individual bowls with a dollop of sour cream, crushed tortilla chips, and lime wedges.
  4. Note: The seeds 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.
  5. 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.
  6. Note: Nutrition info does not include optional toppings.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 487
  • Fat: 21g
  • Saturated fat: 6g
  • Carbohydrates: 43g
  • Sugar: 4g
  • Fiber: 8g
  • Protein: 33g
  • Sodium: 522mg
  • Cholesterol: 75mg

Reviews & Comments

  • 5 stars

    Best white chicken chili ever!!!
    I did not use rotisserie chicken because we like larger pieces in our chili.
    Corn and lime only added to the taste!
    So happy to find a recipe not only my fam enjoyed, but great to serve to guests.

    - Linda on October 8, 2016 Reply
  • 5 stars

    I’ve never been a big fan of chili, but I made this recipe for a chili cook-off for my neighborhood block party, and I won the tacky chili cook-off trophy! It didn’t quite win me over to the chili side but everyone who tasted it LOVED it, so I’ll give it five stars!

    - Kristin on October 8, 2016 Reply
  • 5 stars

    This is a great alternative to tradional chili. I love it! It pairs nicely with jalapeño cornbread.

    - Reyanne Guerrero on October 6, 2016 Reply
  • can I make this in the crock pot ? How long to cook

    - pam on October 5, 2016 Reply
    • Hi Pam, Yes, I think this could be made in a slow cooker. I’m not terribly experienced with slow cookers, so I’m not certain about the timing, but these tips may help. Enjoy!

      - Jenn on October 5, 2016 Reply
  • 5 stars

    Thank-you for a very delicious White Chicken Chili recipe!! The flavors were wonderful! I made this yesterday and took a bowl to my Son. He texted me back “EXCELLENT” This is a wonderful compliment since my Son is a fabulous cook! Can’t wait to try more of your recipes!

    - Candace on September 30, 2016 Reply
  • 5 stars

    I will be making this for dinner. Just a note: after you pull the meat from your rotisserie chicken, put the bones & skin in a pot, cover with cold water and bring to boil, then simmer for about half hour, I salt and pepper mine. Strain out all the bones etc. stick in fridge, overnight is good. The fat will all congeal on top, take that off and you have some really good homemade broth to use.

    - Judy krzyzan on September 17, 2016 Reply
  • 5 stars

    Just made this and I don’t normally comment on things!
    But I could not go on another second without saying, AMAZING,! And of course, Thank you!

    - Sonja on September 15, 2016 Reply
  • 5 stars

    I’ve made this twice and LOVE LOVE it. My 7 year old son said, “Mom, this is the best soup I’ve ever had in my life.” Thank you for an amazing soup that our whole family enjoys.

    - Heidi Reed on August 29, 2016 Reply
  • 5 stars

    Loved it!!!!!!

    - Sjohn Manke on August 23, 2016 Reply
  • 5 stars

    Delicious receipe!! The flavors are very rich. I used two onions and two jalapeño peppers because didn’t have pablano still came out very very good. I will cook it again for sure!

    - Erinc on July 31, 2016 Reply
  • 5 stars

    Absolutely delicious!!!

    - cleopatra mhlom on June 25, 2016 Reply
  • 4 stars

    Delicious. I followed someone else’s suggestion and broiled the peppers (I threw in a bell pepper because I had one). I also added 2 small leeks along with the onion. And I cut the cumin down to 1/2 teaspoon. I served it with brown rice, and topped it with cubed avocado, chopped red onion, and cheddar, in addition to the tortilla chips and sour cream. Served with the rice, it made enough for 4 people with enough leftovers for 1 person. Without the rice, it might’ve been a little skimpy for our family of four. Next time, I might add another can of beans to make it go a little farther.

    - Rachel on June 1, 2016 Reply
  • If I make this a day ahead and reheat in a slow cooker will it taste okay?


    - Mary on March 31, 2016 Reply
    • Hi Mary, Definitely but you’ll probably need to thin it out a bit with some water or chicken broth.

      - Jenn on March 31, 2016 Reply
  • 5 stars

    Can I use taco seasoning instead of cumin?
    Really dislike. New to your site. Excited to try your recipes! Thank you so much.

    - Roxanne McKim on February 24, 2016 Reply
    • Sure, Roxanne — that should work fine. Enjoy!

      - Jenn on February 25, 2016 Reply
  • 3 stars

    I have tried and enjoyed several of your recipes, but this soup was voted “okay” by my family mainly because it lacked flavor to us. I used fresh ingredients and didn’t stray from the directions. A reminder that we’re not going to rave about everything. But I do thank you, Jenn, for your recipes that encourage me to try new things!

    - Maret on February 23, 2016 Reply
  • 5 stars

    This recipe was great! My whole family loved it and will be making this again. We omitted the jalapeño to avoid some heart burn issues and it was still very flavorful.

    - Ashley on February 21, 2016 Reply
  • 5 stars

    First review I have ever written – made this chili 2 nights ago – only change was that I had pinto beans instead of white beans on hand. Chili was delicious – lots of rich flavors coming through. Going to try the beef stew next as I do not have a stew recipe I love and this appears to be a winner. Your recipes all look so good!

    - Chris on February 11, 2016 Reply
  • 5 stars

    After reading the reviews, I made this today and took it to a superbowl party. EVERYONE who tried it made a point of telling me how good it was! For sure a keeper recipe. Thank you!!!

    - Jessica on February 7, 2016 Reply
  • Can this be made in a slow cooker???

    - Morgan on February 2, 2016 Reply
    • Yes Morgan, I think this would work in a slow cooker. Hope you enjoy!

      - Jenn on February 3, 2016 Reply
  • If you want to make 8 servings do you double all of the ingredients, ie chicken, spices, beans etc?

    Would like to make for Super Bowl Party.
    Thank you

    - rosanne on January 31, 2016 Reply
  • 5 stars

    Just made this chili tonight. Excellent!! Every bit as good as the black bean soup, which I also reviewed. I used what chilies I had; red, green canned and fresh and used 1 can of hominy (lurking in the back of the pantry) and one of beans. It was refreshing not to have to resort to flour to thicken. Served with warmed tortillas and will look at your cornbread for next time. Great healthy meal.

    - Janet on January 25, 2016 Reply
    • 5 stars

      This was so delicious wow!!!!! My family loved it!!! and of course myself!!

      - Alicia on February 1, 2016 Reply
  • 5 stars

    As a former chef myself… One amazing dish! I doubled the recipe to have left-overs as an extra meal during the week. Unfortunately it was so good we only had 2 servings left over, so it be came a lunch. :)

    - Jim Crudo on January 24, 2016 Reply
  • 5 stars

    Love love love this chili and I agree you may need extra chicken broth. I also added more of each spice my friends loved it!!

    - Mary maddox on January 24, 2016 Reply
  • 5 stars

    This is truly the best recipe for white chicken chili my family and friends cannot get enough of it.
    I urge anyone who likes white chicken chili 2 please try this

    - Donna horton on January 21, 2016 Reply
  • 5 stars

    Made your ‘White Chicken Chili’ tonight and my family loved it! My son said, “this chili is so good!” Your recipe was so easy to follow! I really appreciate the pictures of the items needed, as well as pictures of the step by step process. Looking forward to trying your other recipes!

    - Kathy on January 21, 2016 Reply
  • I don’t usually review things but this was fantastic and easy to make. It was clean tasting and it boosted my cooking confidence!
    Five stars!

    - Sally King Baribault on January 15, 2016 Reply
  • 5 stars

    Really good! My family enjoyed this a lot, even my 12 year old girl!

    - Roxie Kirby on January 12, 2016 Reply
  • 5 stars

    So…I was apparently distracted while grocery shopping. I forgot the corn and accidentally bought parsley instead of cilantro. Did not discover the cilantro error until after chopping it and tossing in. “This cilantro smells different. It smells like…gasp, parsley!” But didn’t matter, it was still great. I had some cilantro in a tube, so I added that, too. I also used tenderloins instead of a rotisserie chicken. Would make again and might keep the parsley. It was refreshing.

    - MrsDLA on December 10, 2015 Reply
  • 5 stars

    The recipe is so easy to prepare. Perfect for a quick meal. The spices were perfect. My family loved it. I will definitely make it again!

    - Karen on December 10, 2015 Reply
  • 5 stars

    Wow. I was skeptical – “yeah, how can this be any better than any other white bean, chicken chili”? But it ABSOLUTELY is the best. The melding of all the herbs with the pureed beans and the chilis. Fantastic. I’m not a huge corn-in-my soup person, so I skipped that but I did add a lot more cilantro and used 2 poblano chils in place of the one she recommends because my shop didn’t have them. EXCELLENT!!

    - Lisa Sewell on December 10, 2015 Reply
  • 5 stars

    This recipe is fantastic! I was looking for a white chili recipe and found this just by googling. I agree with everyone else on here -this is a total keeper that I’ll make over and over!

    - Kelly Dean on December 9, 2015 Reply
  • 5 stars

    Very good? I’ll make it again.

    - kathy on December 7, 2015 Reply
  • Jenn nailed it again. An easy, flavorful recipe. I always make a recipe as given then the next time tweak it to my satisfaction. This soup recipe needed no tweaking. Served with cornbread and guac, you can’t go wrong.

    - momm on December 3, 2015 Reply
  • 4 stars

    This is delicious! We left out the jalapeno because we’re cooking for little ones but still plenty of flavor came through. The corn is a nice bit of sweetness to offset the savor and spice of this dish.

    - Rebecca on December 3, 2015 Reply
  • 5 stars

    Just made this with leftover diced turkey instead of the chicken (plus turkey carcass stock) and it was awesome. Best use of thanksgiving leftovers I’ve ever had!

    - Erika on November 29, 2015 Reply
  • 5 stars

    Loved, Loved, LOVED this recipe! However, I followed it exactly and it only made 5 cups. The serving size on your recipe says 2 1/2 cups and that it serves 6. I might be missing something- but that’s what I noticed :)

    I will be double this next time! YUMMO!

    - Beth Goskesen on November 29, 2015 Reply
    • Thanks for catching that, Beth. It’s been corrected :)

      - Jenn on November 29, 2015 Reply
  • 5 stars

    I LOVE THIS RECIPE! I’VE TRIED IT TWICE NOW. The first time with no seeds from the peppers. It was great and got kudos from my guests. The second time I used a whole serrano pepper with the seeds instead of the jalapeno pepper and it got even greater rave reviews from my guests.

    - Barbara McKinley on November 28, 2015 Reply
  • 5 stars

    I added baby spinach and didn’t mash up the beans. Fabulous meal…

    - Barb on November 20, 2015 Reply
  • 5 stars

    These are perfect blueberry muffins.

    - Barb on November 20, 2015 Reply
  • 5 stars

    This white chicken chili is so delicious & easy!!

    - Mo on November 19, 2015 Reply
  • 4 stars

    I love soups in the winter, but my husband rolls his eyes when I make them because he never thinks they’re hearty enough. This one changed his mind! I didn’t have all the ingredients (no jalapeno) and I ran out of broth and used some water with bouillon instead and it still turned out great. I do think the jalapeno would have taken it to the “next level,” and I could have added more spice. (We like it spicy in my house!) But truly, the recipe is great as is.

    - Jessica on November 19, 2015 Reply
  • Hi, I just found your website and so far the recipes sound really good. Some recipes you can 1/2, some do not taste good. Can I do that to this one just the way it is or do you recommend some changes?

    - Becki on November 17, 2015 Reply
    • Hi Becky, It will work just fine for this one. Enjoy!

      - Jenn on November 18, 2015 Reply
  • 5 stars

    Absolutely love this recipe. My wife and I make it once a month or so as it is very easy and delicious. My only change I usually make is instead of frozen corn, I add 2 cans of hominey. Otherwise the recipe is simple and tastes great.

    - Michael on November 17, 2015 Reply
  • Just finished making the chili….easy, and delicious…perfect in every way…I let it sit and thicken….another fantastic recipe,Jen….tomorrow Im making the bolognaise recipe…Im on a roll!:)

    - Gayann ONeal on November 16, 2015 Reply
  • 5 stars

    I made your absolutely wonderful white chicken chili … it took just over an hour and won me second place in the office Chili Cookoff! Thanks for making a bachelor look good!

    - Rev. Ryan on November 12, 2015 Reply
    • That’s impressive!

      - Jenn on November 12, 2015 Reply
  • Are there any food safety issues with using a rotisserie chicken and saving soup for leftovers? If I’m planning on eating the chili for a few days should I cook breasts or thighs myself?

    - Nicole on November 8, 2015 Reply
    • Hi Nicole, It should be fine as long as the rotisserie chicken is fresh.

      - Jenn on November 8, 2015 Reply
  • 5 stars

    Loved it. I have shared with several of my friends. Am not the best cook, but whenever i make your recipes, you make me stand out like a pro. Thank you Jenn.

    - Julie on November 3, 2015 Reply
  • 5 stars

    I just made this tonight, LOVED IT!! Quick and easy just as described but tastes like you’ve tended it for hours. Even though I didn’t have any fresh chilis on hand, I used dried & canned, the chili still turned out great. I much prefer the *soupy* quality of this recipe over the usual thick type I’ve tried in the past. My husband raved over it – a sure sign I’ll be making it again as the weather cools. BTW, this is the first time I’ve been to your website Jenn, but won’t be the last – I’m now following on FB and have added you to Bloglovin’ too. Ann in NC

    - Ann Hudson on November 1, 2015 Reply
    • Welcome to the site, Ann! Glad you all enjoyed it :)

      - Jenn on November 2, 2015 Reply
  • 5 stars

    I’ve tried many white chicken chili recipes and have always been disappointed. Not so here! This recipe is amazing and a hit with the whole family. The bean puree for creaminess is a just what is needed – I’ve been using that idea in other dishes, also!

    - Rachel on October 29, 2015 Reply
  • 5 stars

    One of the better white chili recipes I have tried! Just the right amount of spice and heat. I included some of the chile pepper seeds, but didn’t obsess about how many. I had a lot of boneless, skinless chicken breasts in the freezer, so I put them in a simple salt/sugar/water brine for a few hours, in lieu of using a rotisserie chicken. Absolutely delicious, and relatively simple to put together. This will be one of my staples!

    - Paula in VA on October 29, 2015 Reply
  • 5 stars

    Have loved every recipe on your website and this did not disappoint either. Changed it up a bit by roasting the peppers first and adding after cooking the onions and garlic. Also used 2 organic chicken breasts instead of rotisserie and fried them with generous seasoning in a dutch oven, cooled, and shredded adding them in at the end. Continued to use the dutch oven for everything keeping all the wonderful rustic yummy flavors in one pot. Thank you!

    - Tammie K on October 25, 2015 Reply
  • 5 stars

    Excellent recipe! Steps were clear and dish turned out to be how it should.

    - Melanie on October 24, 2015 Reply
  • 5 stars


    - Julie on October 21, 2015 Reply
  • 5 stars

    Great Recipe! I did add a can of diced green chiles and a few dashes of cayenne pepper. I also used spicy chili beans for the purée. My 2 year old approves!

    - Taylor on October 16, 2015 Reply
  • 5 stars

    Anther great soup! Thanks Jenn!

    - Laura on October 11, 2015 Reply
  • 5 stars

    I made it pretty much as is. It is delicious. I did find using juice from 2 whole limes and double the chopped cilantro works well. The moms and kids will find it spicy, but I would say its medium. “It’s more tingly than hot.” :)

    - Kevin on October 1, 2015 Reply
  • 5 stars

    I made this chile, pretty much as written. I greatly prefer the shredded chicken, as opposed to the ground chicken you will find in many recipes. In lieu of the rotisserie chickens, I brined several large boneless, skinless breasts in a water/salt/sugar mixture, and then cooked at 425 for 23 minutes. The brined chicken is always tender and delicious. The seasonings are perfect, and I served with shredded monterrey pepper jack cheese.

    - Paula Rankin on September 21, 2015 Reply
  • 5 stars

    I liked this a lot, but two of my three sons not so much. It was too hot for them. Not to mention they both claimed that they have no intention of letting go of the potatoes-are-touching-my peas faze. However, they will inhale Jenn’s chewy granola bars and that’s a whole lot of ingredients touching. Sigh.

    - Elizabeth on August 28, 2015 Reply
  • 5 stars

    Great flavor! I had never cooked with coriander before but loved the taste with the poblanos and cumin. I made Jenn’s cornmeal muffins to go along with it, which are also delicious!

    - Erin on August 28, 2015 Reply
  • 5 stars

    I made this recipe exactly as written and it was absolutely delicious. My finicky husband and son loved it. This is definitely going into our recipe rotation!

    - Pam on August 27, 2015 Reply
  • 5 stars

    This is one of our favorite recipes! It’s always a crowd pleaser. The poblano peppers and cumin add such a unique taste. I like to serve it with shredded cheese, sour cream and tortilla chips but it is still fabulous without it!

    - Helene on August 27, 2015 Reply
  • 5 stars

    I am so happy to have stumbled onto this food blog when searching for a chicken chili recipe this week. I made this on Monday night for my family and it was a huge success, even for my 4 and 7-year-old which really surprised me. I skipped the jalepenos and only used one poblano, which was still a bit spicy, but the girls loved it and so did my husband and I. This is definitely a keeper. Full of flavor and not difficult to make. FTW!

    - Holly Ables on August 27, 2015 Reply
  • 5 stars

    Very good recipe! Thanks for posting it! The step by step with pictures is great! My husband loves chili and I always felt so bad for feeding him unhealthy canned chili because I did not know how to cook it. This was so easy and so good! My husband liked it so much that after eating seconds he called the left over to take to work the next day.

    - Jessica on August 26, 2015 Reply
  • 5 stars

    Forgot to rate it!

    - Mary on August 21, 2015 Reply
  • Oh my, this was really good and so easy! What a great way to use up left over rotisserie chicken! I used red peppers as I didn’t have poblamo and a little more spice, wonderful.

    Thanks Jenn!

    - Mary on August 21, 2015 Reply
  • 5 stars

    WOW!! Just made this the other day and it was amazing. My husband loved it and I did too. I confess that it took me longer than 1 1/2 hours to make, but I’m a slow cooker.
    I will be making this to take to new mothers or folks that need a meal.
    We served it with sour cream and some fritos.
    I also try to not use my food processor because I despise washing it. So I skipped that part and just mashed up the beans with a potato masher. It seemed just fine to me. Thanks for the wonderful recipe!!

    - Anna on July 31, 2015 Reply
    • A useful tip when using your food processor. If you chopping or puree in your work bowl and don’t need the feed tube put plastic wrap on the work bowl with the food in it then put cover on over plastic wrap. You don’t have to clean the cover the hard part.

      - Cindy Long on August 27, 2015 Reply
      • What a great tip – had never thought of doing that before!

        - Priscilla F. on March 19, 2016 Reply
  • 4 stars

    Absolutely marvelous! The ONLY thing I think would make it better is to roast/grill the corn to enhance the sweetness and smokiness. Still very tasty with the frozen corn however. I don’t care for sour cream, so I added some avocado cubes on top of the chips in my bowl. So delicious!

    - laura on May 26, 2015 Reply
  • 5 stars

    I make this for my family at least once a month for dinner. It’s fabulous! I have had to double the recipe because everyone wants more the next day for lunch

    - Sandrine King on May 7, 2015 Reply
  • 5 stars

    Made this for lunch for my visiting in-laws and everyone loved it, even asking for leftovers the next day! Wonderful flavor and thank you for providing the best fail proof recipes! What a wonderfully presented website and it’s now a staple on my iPad on the kitchen counter to get me out of my recipe rut!

    - Maria on April 23, 2015 Reply
  • 5 stars

    I cooked the white bean and chili recipe for a chili cook off at work and won second place! I did make a few substitutions, again because I didn’t have all the ingredients on hand. I used a can of mild diced green chilis instead of the peppers, and omitted the cilantro. Served with cornbread and rice. Very tasty, not too spicy and at the end of the lunch break, other chili entries were still there but my crock pot was empty:)

    - Michelle on March 27, 2015 Reply
  • 5 stars

    I love a good chili and I am telling you, this IS a 5-star recipe! Simple and easy to make and my husband and I both loved it! Perfect for a “chili” winter day!

    Thanks, Chef! A real 5-star winner!

    - Karen Archer on March 26, 2015 Reply
  • 5 stars

    This is a great recipe, but we found a way to make it what we think is the best soup we’ve ever had. We could not find Ancho chili powder, so instead we bought Adobo sauce with c… peppers in the sauce (I forget the name of them). For a double batch, we cut up about 3 of the peppers and poured in about half of the adobo sauce (it’s a small can), and let it cook. AWESOME. And letting it sit overnight in the refrigerator makes the flavors even better.

    - Sue Ebbers on March 26, 2015 Reply
  • 5 stars

    I have never cared for White Chicken Chili ever. But since I have absolutely loved everything I have made on this website, I thought I would give this recipe a try. It was absolutely amazingly good. And believe me, compliments do not flow forth freely when it comes to food. But both my picky mother-in-law and picky husband loved it too.

    - Jessica Pineda on March 24, 2015 Reply
  • 5 stars

    I love this! The only change I would / did make is that I wanted it a little spicier so I added homemade pickled jalapenos into the bowls for me, but it was perfect as is for my tiny human!

    - Shannon on March 22, 2015 Reply
  • 5 stars

    This is the BEST chicken chili I have ever had the pleasure of eating. I’m extremely grateful I found this website! Not only was the recipe simple, it pleased my family for days. We enjoyed it as lunch for a couple days after the initial evening meal! =)

    - Stephanie Dodds on March 21, 2015 Reply
  • 5 stars

    I’ve made this recipe three times now, and each time I serve it to my family, I practically get a standing ovation! It’s super simple to make, and I like how it comes together in no time at all. I served it with the pumpkin cornbread muffins on this site, and my family was in heaven!

    - Mimi on March 19, 2015 Reply
  • 5 stars

    This chicken chili is amazingly rich in flavor and easy to make. I serve it with Tostito’s Hint of Lime chips and it is gone in no time. I have found amazing recipes on “Once Upon a Chef” and keep returning to find more.

    - Sheila on March 19, 2015 Reply
  • 5 stars

    SO good! My daughter said it’s her favorite of all the chilis I’ve made. I did not have fresh jalapeño or poblano, so I used canned roasted chilis, which worked fine. Oh, and I used smoked paprika instead of ancho chili powder, to make it extra mild but keep some smoky flavor.

    - BethA on March 17, 2015 Reply
  • can dish be frozen?

    - Wendy shapiro on March 6, 2015 Reply
    • Hi Wendy, Yes, it should freeze well.

      - Jenn on March 7, 2015 Reply
  • 1 stars

    Probably the most tasteless soup I have ever tasted! I even fire roasted the peppers, added some seeds, and added extra lime and avocado over the soup. Not sure what this needs, but it needs a lot!

    - Brett on February 22, 2015 Reply
  • 5 stars

    Wow! Happened upon this recipe and site yesterday and am already planning to make it again. Great flavor without being too spicy for the family. Made the cornmeal muffins as a side and they were delicious too. THANKS. Already planning the next meal off this site.

    - Julie on February 22, 2015 Reply
  • 5 stars

    I’m making this recipe this weekend for a neighborhood chili cook-off. So many good reviews…I should totally win!

    - Terri French on February 19, 2015 Reply
  • I made this tonight and we really liked it. It was very mild. Next time I might add a few of the pepper seeds. I didn’t have a lime, so added some lemon juice. We served it with a salad with the honey chipotle dressing suggested. It, on the other, was very spicy.

    - Linda on February 12, 2015 Reply
  • 5 stars

    I made this recipe for a party. The chili was easy to make and well liked!

    - Heather on February 4, 2015 Reply
  • Hi Jenn,
    This looks delicious, and I am considering making it tomorrow night, but do you think I would be able to use ground chicken? I was thinking I would cook the chicken before I sautéed the onion and peppers. Do you think this would work?

    - Micaela on February 3, 2015 Reply
    • Hi Micaela, It will be a different dish, but I do think it will work. Please let me know how it turns out :)

      - Jenn on February 4, 2015 Reply
      • 5 stars

        I made it last night and used chicken breast. I cut it into small chunks and browned it before adding in the onion and peppers. Also, I couldn’t find poblano peppers so I used one long hot. I left the seeds in both peppers and the chili was very spicy but delicious. Definitely a keeper. Thanks!

        - Micaela on February 24, 2015 Reply
  • Just a quick question – how big is your “large” onion? I researched this a bit, and everyone seems to have a different answer. Could you estimate the amount for this recipe in cups, chopped? Thanks!]

    - Sue on February 1, 2015 Reply
    • Hi Sue, I’d say about 1-1/2 cups chopped. Hope that helps!

      - Jenn on February 2, 2015 Reply
  • 5 stars

    Love your website! Have made several of your recipes since finding you and they are all “keepers” with thumbs up from family ~ without ever changing a thing! Can’t wait to make this again and am already planning on making it for others . Such a treat to get a new recipe in my box and always end up stopping at the store on the way home for ingredients :)

    - Julie Bauguess on January 24, 2015 Reply
  • 5 stars

    I made this Chili last week and we LOVED IT! I am actually making it again today because it was so delicious. The consistency is perfect and there is so much flavor.

    Thanks for sharing!

    - Amy on January 22, 2015 Reply
  • My husband made the white bean chicken chili and it was scrumptious!!! I love your website and the beautiful photos!! We are looking forward to making another recipe.

    - Cathy on January 18, 2015 Reply
  • 5 stars

    Hi Jenn! I love your blog! Like you, I was a professional chef in big city big name places- then quit to have a couple of rug rats. The hours, you know. Now I’m an RD. But anyway, I seldom cook with recipes. I love looking at recipes, for inspiration, but I rarely cook from them. This time I did. I was intrigued by the bean puree in a chili. LOVED the dish and so did rugrat #1, which is quite high praise! Thanks for all your hard work and gorgeous photos!

    - Christine on January 12, 2015 Reply
  • 5 stars

    Made this today. Used chipotle chili powder instead of Ancho and added some smoked sea salt. Wonderful flavor. Perfect dish for a cold winter day. I will definitely make this again. Thanks for the recipe!

    - peggy on January 10, 2015 Reply
  • 5 stars

    What chili powder can you use instead of ancho chili powder?

    - Gerry on January 9, 2015 Reply
    • Hi Gerry, I love the flavor of ancho chili powder but regular chili powder can be used.

      - Jenn on January 9, 2015 Reply
  • I’m getting ready to make this, but couldn’t find poblano peppers so bought 2 serrano peppers instead, which I understand are much hotter. Should I cut the serrano # to 1 or to 1/2? Or leave out and just do the 1 jalapeno? Any suggestions?

    - Jane W on January 7, 2015 Reply
    • Hi Jane, I hope I’m not too late! Definitely only use one serrano or jalapeno pepper and be sure to remove the seeds — they are very hot. If you have any bell peppers, those would be a good substitute for the poblanos.

      - Jenn on January 7, 2015 Reply
      • 5 stars

        Hi Jenn,
        I do appreciate your reply, but it was too late…and turned out fantastic. Fortunately I remembered that the seeds contain most of the heat (from a long ago lesson learned the hard way). I ended up using half of a Serrano pepper which was enough kick for me. But I’ll add a whole one next time since my husband prefers lots of heat. Sure glad I didn’t use two. I made 3 of your recipes tonight (baby kale salad with crispy garbanzos and shaved Parmesan Reggiano and roasted curry carrots) after just finding you yesterday. Each item was fantastic and not too complicated. Can’t wait to make another “Once Upon A Chef Meal.” Thank you so much for these incredible recipes.

        - Jane W on January 7, 2015 Reply
  • 5 stars

    By far the best chili ever!! Thanks so much for all your awesome recipes!

    - Jackie on January 6, 2015 Reply
  • Hi Jenn-
    My sister is a vegetarian, any suggestions for this recipe? Possibly shrimp and seafood stock?

    - Lana on January 5, 2015 Reply
    • Yes, that sounds delicious!

      - Jenn on January 8, 2015 Reply
    • Just FYI, shrimp and seafood are not considered vegetables :)

      - Jana on September 25, 2016 Reply
  • 5 stars

    This is delicious and loved by the whole family. I had two extra large carrots and some kale that needed to be used. Diced the carrot and sautéed it with the onion and put the kale in the last 15/20 minutes. Will put this in the winter soup rotation.

    - Molly Cole on December 11, 2014 Reply
  • 5 stars

    Wonderful recipe for chilly weather and using up leftover roast chicken. I think my jalapenos were on the HOT side, so even though I discarded the seeds, the stew still had quite a kick! I love the technique of thickening the stew with the pureed white beans. The only downside to this recipe is that it is so good there were no leftovers! Thank you for another great recipe, Jenn.

    - Liesel on December 6, 2014 Reply
  • 5 stars

    Served this to a crowd during the holidays with cornbread and salad. The verdict was unanimous–delicious! Everyone wanted the recipe. The chili has just a hint of heat if you don’t use the seeds from the peppers, which made it mild enough even for the kids.

    - Kristien on December 4, 2014 Reply
  • 5 stars

    Best white chili recipe I’ve used. Fast and easy to throw together.

    - Barbara on December 4, 2014 Reply
  • 5 stars

    Added black beans like some suggested. Also some chopped tomatoes. Halved it because it’s just my husband and I.

    - Victoria on December 3, 2014 Reply
  • 5 stars

    My favorite part of fall/ winter is soups, chilis and stews, and this is one of my favorite chilis! I actually modified this a hair and cooked it all day on low in the crock-pot. It was easy and delicious – toddler approved even!

    - Sam on December 3, 2014 Reply
    • I am not a cook, so excuse the stupid question, but did you still go through saute steps before putting it all in the crock pot? Or, did you just put it all raw in the crock pot? Thank you!

      - Cathy on January 23, 2015 Reply
      • Hey Cathy,
        You definitely would want to saute your vegetables before adding them to the crock pot just for the flavor but if you don’t have the time you could skip that step & it would still be fine.

        - April B on January 29, 2015 Reply
  • 5 stars

    This is a great alternative for a beef chili…the flavors are great; the chilis are a great source of spice, but aren’t too overwhelming. I tend to like my chilis a little thicker, though, so I added the tiniest bit (really no more than a pinch) of diluted cornstarch, and it was perfect for me.

    - Meghan on December 3, 2014 Reply
    • Hi Meghan, You can also add finely crushed tortilla chips — adds great flavor and thickens the broth.

      - Jenn on December 3, 2014 Reply
  • 5 stars

    The simple, clear flavors in this recipe are wonderful! My family is used to the “gunked-up” version and they like that, but they really loved this!

    - Shannon on December 3, 2014 Reply
  • 5 stars

    Delicious! I have been trying to recreate a white chili recipe I once had for years, to no avail. This one does the trick and ends my search!

    - Christian on December 2, 2014 Reply
  • 5 stars

    I’ve made this white chicken chili twice now in the span of a week and it is insanely delicious and so easy! I’d never cooked with poblano peppers (for no good reason) but after tasting how good they are in this chili and how they add a bit of variety to my usual pepper stir fries and fajitas, I’m adding them into the rotation. Thanks for introducing them to me! Love your blog and have loved just about every recipe I’ve tried (only 1 fail and that was the brussel sprouts….it’s not your fault tho, I think I’m just never going to like them!)
    Can’t wait to see what you’ve got for the holidays!

    - Melissa on November 6, 2014 Reply
  • Can I substitute plain chili powder for ancho chili powder? This looks delicious although I plan on making and freezing another batch of your curried cauliflower and apple soup first!

    - Janet on November 6, 2014 Reply
    • Hi Janet, Ancho chili powder is definitely better, but regular will work in a pinch.

      - Jenn on November 6, 2014 Reply
  • 5 stars

    Absolutely delicious! My coworkers enjoyed it. I’m making a double batch for my family this week. I know they will love it as well. This is my go to recipe site. I’ve never made anything that we did not LOVE.

    - Julie on October 29, 2014 Reply
    • So nice to read, Julie. Thank you :)

      - Jenn on October 29, 2014 Reply
  • 5 stars

    I made this recipe last week. Followed the recipe but added more jalapeño. Absolutely delicious!!! We will repeat this winter, and will try ideas from other reviews such as using some black beans and slices of avocado. Thanks Jen and everyone else for the ideas!

    - Maribel on October 28, 2014 Reply
  • 5 stars

    Not a white bean fan, so puréeing one can of white beans worked. For the 2nd, I used a can of black beans and added chopped red pepper. Made for a colorful dish that picky me and the family gobbled up. A new go to meal. Love your recipes!

    - Cynthia on October 27, 2014 Reply
    • Love those ideas, Cynthia! Glad everyone enjoyed :)

      - Jenn on October 27, 2014 Reply
  • 5 stars

    This was perfect for the raw, chili weather we were having in NY yesterday. My husband emailed me and said, what about soup…at 4:30! What I love about this recipe and many of your recipes is I had all the ingredients on hand. (I admit, I keep a well stocked pantry, and often just open it up and decide on what I am going to make if I don’t feel like grocery shopping.) I used 2 jalapenos in place of the poblano and a shallot instead of the onion. I had already cooked chicken tenders from the previous day…and dinner was quickly on the table in less than an hour. It was quick, delicious and a perfect warming soup for the raw day we had. I did serve it with some sour cream, some grated sharp cheddar and a couple of dollops of avocado…it is a keeper and a repeater. Thank you!

    - Karen T on October 23, 2014 Reply
  • 5 stars

    This was a HIT! I had to modify for kids who do not like spice of any kind- so I used yellow and red peppers- and I used boneless skinless thighs and breasts which i just cooked in cube form- I also ran out of time and put in slow cooker for a few hrs on low and it was perfect. Thanks for the recipe Jenn!

    - Andrea on October 22, 2014 Reply
  • 5 stars

    Quick and delicious!

    - Kris on October 20, 2014 Reply
  • 5 stars


    - Molly on October 19, 2014 Reply
  • 5 stars

    This recipe was awesome!! Made this tonight and pleasantly surprised how quick this was to assemble yet how flavorful it was!! Definitely a keeper!!

    - NT on October 16, 2014 Reply
  • 5 stars

    Wow! Just in time, been on a Chili kick lately. Thanks for sharing Jenn :)

    - Ash on October 16, 2014 Reply
  • Is there a lightened version you can recommend?

    - Katrina on October 16, 2014 Reply

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