White Chicken Chili

Tested & Perfected Recipes

Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.

I have tried countless recipes for white chicken chili over the years, from this popular and easy “dump it all in a pot” recipe to more authentic, time-consuming versions made from a wide array of chili peppers and hominy. My favorite recipe, and the one my family loves best, falls somewhere in the middle. Modestly adapted from the Neelys, this white chicken chili is a hearty, one-pot meal that you can have on the dinner table in under an hour.

What you’ll need to make white chicken chili

ingredients for white chicken chili

The recipe calls for a store-bought rotisserie chicken. 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 larger peppers you see in photo are mild poblanos. The small chili pepper is a spicy jalapeño. As always, when working with jalapeños, wear gloves or wash your hands very well afterwards (and always avoid touching your eyes). The seeds and ribs in the pepper hold all of the heat. I remove and discard 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.

Note that I use low-sodium chicken broth for the chili; the canned beans are fairly high in sodium, so using a low-sodium variety broth helps to keep the flavor of the chili from being overly salty.

The corn in the recipe is frozen as, that way, you can make this year-round (and there’s no need to defrost the corn before incorporating it into the recipe). If you happen to be making this when fresh corn is in season and prefer to use that, you’ll need kernels from 1 ear of corn.

How to make white chicken chili

Begin by combining half of the white beans in a food processor with one cup of the chicken broth.

beans and broth in food processor

Process until you have a smooth purée. This is what will thicken the broth. Set aside.

puréed beans and broth

In a large pot or Dutch oven, heat the oil and add the the onions and peppers.

oil, onion, and peppers in pot Cook until soft, about 4 minutes, then add the garlic.

soft onions and peppers with garlic added

Cook a minute more, then add the spices.

adding the spices

Continue cooking for another minute to toast the spices.

toasting the spices

Add the chicken broth, salt and puréed bean mixture and bring to a boil. Reduce the heat and simmer for 20 minutes.

adding the broth and puréed beans

Stir in the shredded chicken, beans, corn, and lime and simmer until everything is warmed through.

adding the chicken, beans, corn and lime

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!

finishing the chili with cilantro

Serve with sour cream, lime wedges, shredded cheese and crushed tortilla chips.

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White Chicken Chili

Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour.

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

Ingredients

  • 2 (14.5-ounce) cans white beans, rinsed and drained
  • 4 cups 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
  • 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 tablespoon fresh lime juice, from one lime, plus more to taste
  • 1/4 cup fresh chopped cilantro

Optional For Serving

  • Sour cream
  • Crushed tortilla chips
  • Shredded cheddar or Pepper Jack cheese
  • Lime wedges

Instructions

  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 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 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, 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.
  4. 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.)
  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.
  7. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you’ll likely need to add some broth when reheating.)

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Serving size: about 2 cups
  • Calories: 465
  • Fat: 20 g
  • Saturated fat: 5 g
  • Carbohydrates: 40 g
  • Sugar: 3 g
  • Fiber: 8 g
  • Protein: 32 g
  • Sodium: 913 mg
  • Cholesterol: 70 mg

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.

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Reviews & Comments

  • Love this recipe and it is one of our favorite autumn/winter dishes. I live abroad, so I have to be a little creative with the ingredients (fresh chili’s impossible to find here), but this recipe is simple and always delicious. I often make this for friends/neighbors who need a meal and I have found that it freezes well. Makes the house smell fantastic and my kids love it, so it’s always a winner at our house. Love Jenn’s website and her cookbook is amazing, so buy yourself a copy!

    • — Cheynna on November 14, 2019
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  • This has become my new favorite chili recipe. It has such a rich wonderful flavor. I did alter it slightly. I swapped the olive oil for cooking spray (sorry Jenn) and just baked some boneless chicken breasts I already had. I also leave out the garnishes. I’m on WW and by making these changes it is 0 smart points for a serving! I’m a huge fan of your recipes, and this one is now in my regular rotation.

    • — Noreen White on November 12, 2019
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  • This is the best white chicken chili!! So easy and delicious. 🤗

    • — Andi on November 4, 2019
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  • After seeing all if the positive 5 star reviews I was excited to take this to a company chili cook off. My wife and I cooked the chili the night before making sure to let it set and let the flavors blend into one another. The next day, once it was reheated, the chili smelled like stomach bile. I’m not sure what the combination was that created this smelly batch, but I still took it to the cookoff to have others say the same thing. We made this recipe NEARLY exact except for using rotisserie chicken, we used chicken breast we had previously purchased and ground mild chili powder instead of the chili called for. The added sour cream did not pair well with the cilantro and lime juice as the cream quickly curdled. Maybe if you take the lime juice out entirely? Not sure, but we will never make this again. Thanks though.

    • — Jarred on November 3, 2019
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    • Yikes! I’m so sorry you had trouble with this, Jarred. Is it possible the chicken was spoiled?

      • — Jenn on November 3, 2019
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  • Wow! Terrific flavor and great consistency after letting it sit in the pot for about an hour after cooking. That amount of time gives it a perfect thickness. Made it exactly as written but went ahead and added about 6-7 seeds from jalapeño pepper at the beginning when added with the onion. So good!!
    Thank you Jen for another perfect recipe!! 😊

    • — Lisa on October 27, 2019
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  • This was stupendous! Tasty, fast and delicious. Added extra corn and green peppers as I had to leave out the beans (husband’s preference). Jen – I used the roux you recommended in place of the beans and it worked perfectly. Leftovers were actually even better than the original and heated up without issue. Highly recommend for an easy to pull together weeknight meal.

    • — Elizabeth on October 26, 2019
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  • This was amazing! My husband absolutely loved it and it is now our standard for chicken chili.

    • — Deb on October 26, 2019
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  • A real keeper! My family, who thinks chili only comes in red, loved it and requested it again!

    • — Margaret on October 22, 2019
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  • Brought this to a Halloween Chili Cookoff with a group of friends….at it won 1st Place! I went up against some stiff competition but I think what won everyone over is that literally everyone except the vegetarian LOVED it so it had universal appeal. It definitely needs a little time for the flavors to develop. I ended up adding more garlic and an extra jalepeno sauteed with extra spices to toast them. Truly turned out delicious and I will make this again and again. Thanks for another great recipe!

    • — Nita on October 20, 2019
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  • Made this tonight and it was yummy! Easy and relatively quick. Nice, moist rotisserie chicken is an important ingredient.

    • — Karen on October 17, 2019
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  • I made a double recipe this past weekend so I could share some with a few neighbors. The only change to the recipe I made was that I roasted the peppers on my gas grill. This made taking the skin off easier. The soup was delicious and will be a regular at our house!

    • — Diane on October 17, 2019
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  • I made this last night after getting the email, and it was so flavorful! I modified it for vegetarians/vegans by subbing vegetable broth and extra beans and corn for the chicken broth and chicken. We’ll be using this recipe from now on as an alternative to our standard tomato-based bean chili. Don’t skip the fresh lime (in my opinion.) It adds brightness and a pop of acidity to the dish. Thank you, Jenn!

    • — Anita on October 17, 2019
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  • Great new family staple! Comes together fast but feels like a special occasion meal. Another go-to when you feel like chili but want something just a little lighter and brighter.

    • — Elizabeth Mallon on October 17, 2019
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  • Your recipe is the best version. Delicious and easy to make.

    • — Patricia on October 17, 2019
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  • Hi Jenn, I very sadly have a husband and child who avoid beans like the plague (I on the other hand love them!). I can just leave the whole ones out, but wanted to know what I need to add to thicken it if I leave out the pureed beans? I was thinking of cornstarch but wanted to know your recommendation

    • — Elizabeth on October 15, 2019
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    • Hi Elizabeth, I would probably use a roux (equal parts soft butter and flour mashed together) and whisk it in at the end. You might also check out my chicken tortilla soup recipe, which is bean-free and thickened with corn tortillas. 🙂

      • — Jenn on October 16, 2019
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      • Ok, thanks! Will try the roux (and make the tortilla soup next weekend!).

        • — Elizabeth on October 18, 2019
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  • Absolutely delicious! Just what I was looking for, a white chicken chili that was easy to prepare while delivering on flavor. I am not a huge fan of rotisserie chicken, but this was a perfect match of ingredients. Thank you!

    • — Rhonda on October 14, 2019
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  • This recipe popped up in my email Thursday and it looked so yummy I made it that night for dinner. It earned 5 starts from my husband and I and 3 from our teen. 😉 It was even better as leftovers the next day and our teen ended up loving it when using it as a base for her nachos.

    • — Amie B. on October 14, 2019
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  • Made this for dinner tonight — hit the spot on a perfect fall night. Thanks, Jenn — another great recipe by you!

    • — Laura on October 12, 2019
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  • Love this recipe! Delicious and goes together fast and easily especially with the rotisserie chicken!
    Thanks again. Your recipes are great!

    • — Eileen on October 11, 2019
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  • This is the best white chicken chili and the ONLY one we make! It is flavorful, a little spicy and comforting. It is the chili my husband requests on a regular basis. Absolutely love it. Do not alter it; it’s perfect the way it is.

    • — Phyllis on October 10, 2019
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  • This recipe is excellent. One question though. When recipes call for a lemon or lime, are they defaulting to the small or large? I’ve rarely seen a recipe anywhere that is specific, so I end up guessing. Thanks!

    • — Sarah on October 10, 2019
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    • Hi Sarah, glad you like the chili! There’s not a lot of variability in the size of lemons or limes so feel free to grab whatever your grocery store carries. The bottom line here is that you’ll want 1 tablespoon of lime juice (which you can easily get from one lime). Hope that clarifies!

      • — Jenn on October 11, 2019
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  • This, without a doubt, the BEST White Chicken Chile. Ever.

    • — Linda J. Cloutier on October 10, 2019
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  • this looks delicious. I want to really reduce the spicy factor so it’s toddler friendly…should i replace the poblanos with regular sweet peppers? should i eliminate the ancho chili powder? replace it with what?

    • — Marlene F on October 10, 2019
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    • Hi Marlene, Yes, bell pepper would work as a substitute for the jalapeno and poblano peppers and you could replace the ancho chili powder with regular chili powder.

      • — Jenn on October 10, 2019
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  • Hi Jenn,

    Can this be made in the instapot?

    Miriam

    • — Miriam on October 10, 2019
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    • Hi Miriam, Thanks for your note. I recently purchased an instant pot and am just starting to play around with it. I don’t have enough experience with it to tell you confidently if you can convert the recipe, so you may want to take a peek at these tips. It looks like they could be useful in converting traditional recipes to ones that would work in an instant pot. Hope that helps!

      • — Jenn on October 10, 2019
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  • Just made this for the first time tonight. It’s absolutely delicious – great flavors. Will definitely make this again. Thanks for another great recipe.

    • — Erin on September 26, 2019
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  • So, I was browsing recipes for chicken chili, thank the Lord I chose this one. this is now my go-to on those maybe a stew maybe a chili kinda days. the ancho chili is a must. we made a fresh pico de gallo to put on top with chips and a bit of cheese. is it chili? is it tortilla soup? or is it a magical cross between the two that leaves you with burns on your cheeks because you ran out and found yourself face deep in the hot pot trying to lick the last vestibules from the bottom before it cooled off thank you so much for posting this one.

    • — Michael on September 15, 2019
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  • Hi Jenn,
    What is ancho chilli powder?

    • — Lynne on September 8, 2019
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    • Hi Lynne, Ancho Powder a version of chile powder made from ground poblano peppers. It’s got a rich, deep flavor with a medium amount of heat. Hope that helps!

      • — Jenn on September 8, 2019
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  • I’ve made this so many times since I discovered it and it never disappoints. So much flavor and so easy to put together. Not just for fall or winter either. Great summer meal eating outside with chips, salsa, guacamole and of course a margarita!

    • — Barb on July 27, 2019
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  • Hi there — I’m excited to try this. My husband can’t eat corn. Should I just leave it out or sub in something else?
    Thank you!

    • — Eve on May 16, 2019
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    • Hi Eve, you can just omit the corn or substitute it with more white beans. Hope you enjoy!

      • — Jenn on May 16, 2019
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      • Thank you! I requested and received your cookbook for Mother’s Day. So Happy!

        • — Eve Hall on May 16, 2019
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        • Hope you enjoy it!! 💟

          • — Jenn on May 17, 2019
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  • My husband and I loved this white chicken chili recipe. It was surprisingly very filling, even without the side of cornbread.

    • — Audrey on April 27, 2019
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  • A family favorite and one of my go-to recipes for winter dinner parties. Occasionally, I replace the corn with black beans (which I prefer) but my kids like the original with corn. I’ve also struggled with finding poblano peppers and have substituted Anaheim, or orange/yellow bell peppers and the chili is still amazing.

    • — EB on April 13, 2019
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  • I absolutely love this version of white bean chicken chili. I have tried many. The goopy canned soup based one and several “clean eating” versions that were basically chicken noodle soup with lime and cannelini beans LOL. However, this recipe has become OUR recipe at home. I make it often and it has just the right blend of spices and enough chile to please my husband (he’s from Mexico and really dislikes “Tex-Mex” types of food).

    If you’re looking for a new recipe to try… this is it!

    P.S. Every recipe I’ve made from your site has been a hit. Thanks so much Jenn.

    • — Gina H. on April 12, 2019
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  • Hi Jenn! I’ve made several different chilis over the years, but this one has become my go to chili recipe. It’s easy to make and has so much flavor. I love using a rotisserie chicken. That makes it quicker and easier which is always a plus! I really like that it is a mild chili. I slice some jalapeños to serve on the side with the lime, sour cream and crushed tortillas for those that like it spicier. I’ve used many of your wonderful recipes and bought your book for my three sisters and a few of my friends. I tell everyone that you can’t go wrong with Once Upon A Chef!

    • — Cindy Castro on April 11, 2019
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    • 💕

      • — Jenn on April 12, 2019
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  • I made this when my in-laws were in town and everyone loved it. A really great, easy to make, chili. I stuck to the recipe and found it to be really good. If you want a little spice I would add a jalapeño or Serrano when cooking the onions.

    • — Randi on April 11, 2019
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  • Talk about super easy and the flavor payoff is incredible! This was actually the first recipe I ever made from the Once Upon A Chef recipes.. I was googling white chicken chili and this popped up! Omg I’ve been hooked on her recipes ever since! I made some cornbread on the side with the soup. Husband and two small picky eaters approved!!!

    • — Cara Bella on April 10, 2019
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  • I see that you used cannellini beans. Should it taste much different if I used white kidney beans?

    • — Mary on April 5, 2019
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    • No, Mary, that should have very little impact on the taste. Enjoy!

      • — Jenn on April 5, 2019
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    • White kidney beans are cannellini beans. Depending on what part of the world you may live, they’re either white kidney beans or cannellini beans.

      • — Joycelyn on October 10, 2019
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  • Another winner Jenn! Full disclosure, I’m on WW so I bought two rotisserie chickens and only used the breast meat (zero SmartPoints)! Followed everything else as stated. My family loved the chili, definitely a keeper. The poblanos were milder than expected, might add an extra jalapeño next time. So WW-friendly—the ONLY ingredient with measurable SmartPoints is the Tablespoon of oil! With your permission I’d love to share the recipe link (with credit to you, of course) with my WW Facebook group?!

    • — MoCoMom0212 on March 29, 2019
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    • So glad you enjoyed this and that it’s so weight watchers friendly! I’d be flattered if you shared it with your WW Facebook group! Thanks for checking. 🙂

      • — Jenn on March 29, 2019
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  • Do you think this would freeze well?

    • — Maya on February 27, 2019
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    • I do! There are freezer-friendly instructions at the bottom of the recipe if you want to take a peek at them.

      • — Jenn on February 27, 2019
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  • Throw away all other recipes for white chili. This is absolutely perfect! 😋

    • — Kelly on February 24, 2019
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  • I made this soup twice now. The second time I doubled the recipe and used one of the jalapeños with ribs and seeds and added extra cumin, coriander and smoked paprika. This soup is so flavorful and wonderful and the one whole jalepeno just added more incredible flavor without it being too spicy. This is now our all time favorite white chicken chili recipe! I could eat it all day. Thank you for another amazing recipe Jenn!

    • — Anna on February 15, 2019
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  • Delicious!! Thank you for sharing! Everyone loved it!

    • — Kathy on February 14, 2019
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  • Can you substitute one can of black beans or chick peas..will it change the taste…only have one can of white beans.

    • — kerri morrison on February 12, 2019
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    • Sure, Kerri – that’s fine. 🙂

      • — Jenn on February 12, 2019
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  • This recipe was amazing! You can plan on a delicious meal. You won’t be disappointed. My husband served himself two full bowls. Thank you Jenn for a very tasty recipe!

    • — Emily on February 4, 2019
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  • Our family absolutely loves this dish! Don’t skimp on the lime – it makes a huge difference (even more once ladled in my bowl !). Definitely a family fave – will try for sure with the corn muffins next time.

    • — Patricia Carswell on January 26, 2019
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  • I made this tonight and it was absolutely fantastic and packed full of flavor!!!!! Thank you for your amazing recipes!!!

    • — Pam on January 21, 2019
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  • I loved this recipe! I didn’t have the rotisserie chicken on hand, so cooked chicken breasts that I already had in the freezer. I highly recommend using the rotisserie chicken as stated – the flavor is much better!!!!

    • — Georgia Duncan on January 3, 2019
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    • Thanks so much for another amazing recipe!!! You have true talent- Thanks so much for sharing it with the world!!

      • — Melissa on June 9, 2019
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  • This has been my go to chicken chili recipe for years and it is delicious! It’s worth the extra steps of puréeing ingredients! Great recipe!

    • — Mallory on December 22, 2018
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  • A+

    • — April Jewett on December 13, 2018
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  • I don’t know that I have ever posted a review for a recipe but just had to say that this is excellent! Made exactly as written with one exception – I couldn’t find ancho chili powder so I used the plain old chili powder I had in my kitchen and added a dash of smoked paprika as suggested. My family of 4 loved it. My husband is not a big fan of cilantro and he even enjoyed it.
    Thank you!

    • — Tammy on December 11, 2018
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  • OMG, this is so fabulous! Doubled the recipe for a chili cook off tomorrow.

    Spatchcocked (fancy name for butterflying) a whole 5.25 lb chicken and threw it on the smoker. Smashed 2 cans of Cannelini beans with a potato masher. Sautéed 3 poblano peppers and 4 jalapeno peppers along with all the seeds and two onions processed in the food processor in a bit of olive oil along with the spices. (I went a little lighter on the dried spices). Proceeded to almost a purée. Scraped into an 8 quart stock pot. Added smashed cannelini beans with canned liquid to pot. Added 9 cloves of garlic to food processor. Scraped garlic into pot. Ran low sodium chicken stock to food processor to gather up snipples of peppers, onions and garlic. of onions and make cleanup easier. Used all the liquid in the bean broth, cut back on spices and broth a bit. After chicken had rested a bit cut into pieces and shredded alternately with fingers and forks. BIG chicken made plenty for double recipe. Added chicken, all the drippings, frozen corn and corrected for seasonings (more salt needed). Saving fresh lime juice and lime zest for last just before serving tomorrow at the cook off. WISH ME LUCK. It tastes amazing! Report and pics tomorrow!

    • — Sharon on December 9, 2018
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    • Good luck, Sharon!

      • — Jenn on December 10, 2018
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  • Made this tonight and couldn’t be more pleased. We loved it!! I only used one jalapeño. I love peppers but always worry about a dish having too much heat. We didn’t even notice the pepper, so I will definitely add more peppers next go around. Will also double the recipe for leftovers or to freeze. Thanks for a great recipe!

    • — Mary R on November 30, 2018
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  • In your white chicken chili recipe, what less spicy ingredient could be substituted for the jalapeño and poblano peppers? Thank you.

    • — PATTI COAN on November 14, 2018
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    • Hi Patti, bell pepper would work as a substitute for the jalapeno and poblano peppers. Hope you enjoy!

      • — Jenn on November 14, 2018
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      • how many bell peppers would you recommend as a substitute for the jalapeno and poblano peppers?

        • — Marlene F on October 10, 2019
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        • Hi Marlene, I’d guess 1 medium or 2 small bell peppers would work. Hope you enjoy!

          • — Jenn on October 10, 2019
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  • I made a large pot that fed several friends and family. One friend was only able to stomach the broth, but at first sip she commented on how good it was. The rest of my family and friends commented on FIRST TASTE how delicious it was. I will be preparing this recipe again…soon.

    • — Sonya Ruffin on November 13, 2018
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  • Stop looking for other white chicken chili recipes! I never review recipes, because i change so much and add my personal touches. However, I have never made any variety of this before tonight so i trusted the recipe almost exactly, just subbing the rotisserie for marniated chicken breasts i cooked on the grill. I marinated them for 24 hours in red wine, lemon juice, sweet chili paste i had made up, balsamic vinegar, and salt and pepper. As delicious as they were alone, the chili is what stood out. Im sure it would be almost as good, if not the same, as using much less flavorful chicken. When i make this again, i will mash a few extra beans for a thicker consistency(because i like chili to have yogurt consistency) but that is just me. You must try this one.

    • — Travis on November 12, 2018
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    • Did you use a food Processor for the beans and broth, Travis?

      • — Gail Welsh on November 18, 2018
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  • If I want to cut the recipe in half, should I reduce the time it simmers or should I still let it go 20 minutes?

    • — Mae on November 11, 2018
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    • You’d still let it simmer for the same amount of time. Hope you enjoy!

      • — Jenn on November 12, 2018
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  • We made this tonight for supper and it was amazing! We wouldn’t change a thing.

    • — Melissa and Deebs on November 4, 2018
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  • I was pretty disappointed honestly. It’s very runny, even after simmering for a while, and it doesn’t get the blended flavor that a chicken chili has, all the ingredients individually stand out

    • — Matt on October 22, 2018
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  • I followed directions exactly, but this was mushy. Not sure if it was the chicken or the puréed beans and broth. I think next time I’ll cook my own chicken and go from there. The flavor was nice, though; and my husband liked it!

    • — Carol on October 17, 2018
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  • Added a bit of bacon to this. Absolutely amazing! The entire family enjoyed while watching the Vikings win!!

    • — Andrea on October 14, 2018
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    • Great idea! When did you add the bacon?

      • — Sarah on October 21, 2018
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  • Excellent recipe! Delicious results! I made this last night and it was a huge hit with my husband. Very easy!

    • — Cheryl on October 11, 2018
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    • Oh! Great idea! When did you add it?

      • — Sarah on October 21, 2018
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  • Hey Jenn, you are my “go to” chef! Every recipe is simple, delicious and enjoyable to make. The chicken chili is amazing. Lol… I was out of coriander and had slightly less than a tablespoon of cumin. I did have a spice blend with ancho chilis and some chipotle chili powder too. Worked wonderfully, added more chopped cilantro and yum, yum, yummy! Perfect for a chilly Minnesota fall evening! Keep on cooking girl… Love your cookbook too!

    • — Laura E. on October 6, 2018
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    • 😊

      • — Jenn on October 6, 2018
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  • Great easy and tasty midweek meal. As I can’t get specific chilli varieties & powders, I just used the bog standard chilli peppers and chilli powder available here in the UK. Still perfectly delicious and even the pickier family members enjoyed it.

    • — S. Chew on October 4, 2018
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  • I’ve made this multiple times for multiple people and everyone always loves it! It’s my favorite too. Do you think it would turn out well in a crock pot using chicken breasts?

    • — Jessie on September 9, 2018
    • Reply
    • Glad you like it, Jessie! I think this could be made in a slow cooker. I’m not terribly experienced with them, so I’m not certain about the timing. These tips may help. (And if you use the slow cooker, I may suggest chicken thighs as they will retain more moisture while cooking low and slow.) I’d love to hear how it turns out if you try it!

      • — Jenn on September 11, 2018
      • Reply
      • I tried this in the slow cooker this week. It’s a good meal for a busy day BUT it’s definitely better when it’s made over the stove. 🙂

        • — Jessie Cantrell on October 5, 2018
        • Reply
  • It looks yummy. Do you know if it freezes well?

    • — Deanna on August 3, 2018
    • Reply
    • It does freeze nicely – hope you enjoy it!

      • — Jenn on August 3, 2018
      • Reply
  • Wow! To be honest my family never had White Chicken Chili of any kind before so we had nothing to compare to. We were amazed at the amount of flavour in this soup/chili in such a short amount of time. It was such an easy recipe. I followed the recipe except in Australia where we currently live I couldn’t find poblano peppers so I did as you mentioned in one of the reviews & substituted about a half of a bell pepper (called green capsicum here though). I added 1 jalapeño pepper with no seeds & it was perfect for our family (6 year old & 3 year old boys). The kids loved this dish so in our books it’s a go to recipe when they’ll eat it up!!! Thanks again Jenn!!!

    • — TracyV on June 12, 2018
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  • SO delicious! I followed the recipe exactly, except for the ancho chili powder which I didn’t have. (I substituted chipotle chili powder.) I will definitely be making this again!

    • — Celeste Mookherjee on April 28, 2018
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  • A good simple recipe. Next time I will roast my own chicken though as rotisserie chicken does not like to be reheated. It becomes too soft, almost mushy. It may just be my supplier but it was an all natural, hormone free chicken.

    • — Mark on April 27, 2018
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  • Made this tonight with slightly less cumin and ancho chili powder as I have little ones. very flavorful and delicious! I can see why this is a crowd pleaser.

    • — Janet on April 25, 2018
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  • Hi Jenn –
    I am having a hard time finding ancho chili powder in grocery stores near me (MA) and a few of your recipes use it. Where do you buy? Thanks.

    • — Jocelyn on April 12, 2018
    • Reply
    • Hi Jocelyn, I get it at Giant, my neighborhood supermarket (McCormick brand). You can also find it at Whole Foods or order online. Hope that helps!

      • — Jenn on April 12, 2018
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  • Loved this recipe !! My family has very mild taste so, I left out the peppers. I served it with honey cornbread. Soooo GOOD !!

    • — Traci on April 4, 2018
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  • OMG just made this and it is sitting on the stove just waiting for 6 pm when our cornbread is ready. We like chili but do not appreciate so much heat that you cannot taste the other flavors. This chili is so delicious, with simple ingredients, just enough heat but layers of flavor. I’m subscribing now. Thank you.

    • — Barbara Johnson on March 25, 2018
    • Reply
  • This was very tasty! I poached chicken breasts and used regular sodium chicken broth instead, and it still turned out well.

    • — Vicki on March 19, 2018
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  • Another winner from Jenn! (But of course. All her recipes are predictably foolproof and utterly delicious.) Made this today – the best white chicken chili I’ve ever made. There are already enough stellar reviews here – I have nothing to add.

    I can’t WAIT for your cookbook to come out. I pre-ordered it months ago!

    • — Linda on March 18, 2018
    • Reply
    • Glad you enjoyed it, Linda – and thanks for your support with the cookbook! 💕

      • — Jenn on March 19, 2018
      • Reply
  • I loveed the flavor! But it definitely had two little chicken broth and too much chicken. 4 cups of chicken easily absorbed most of the 4 cups of chicken broth. I think next time I would one and a half times the broth and spices, still cut back on the chicken a bit, and then use a thickening agent to give the broth a chili consistency.

    • — Jenn on March 18, 2018
    • Reply
  • I have made this recipe at least 5 times, and it’s always a family favorite. I usually use Late July Lime Tortilla Chips to give it an extra lime flavor and add avocado slices to the soup in serving.
    Every recipe I’ve tried from your site has been a huge winner!! Already pre-ordered the cookbook. Can’t wait!

    • — Sara on March 12, 2018
    • Reply
  • I absolutely enjoy all of Jen’s recipes, but this is a family favorite. I add some fresh spinach to it during the last 10 minutes. Will try adding some sliced avocado when serving it per another reviewer.

    • — Patti on March 6, 2018
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  • This chili is amazing!!! I have made it several times and it’s always a hit. My family likes it a little spicy, so I save the jalapeño seeds and add at the end. Thanks for a great recipe!

    • — JuneC on March 6, 2018
    • Reply
  • This is one of my favorite Once Upon a Chef recipes. I recently started Weight Watchers and really wanted to keep on plan. This is a low point dish and is quite filling and satisfying. I calculated it with a topping of 1 tablespoon of low fat sour cream and 4 chips to be 4 WW Freestyle Smart points per serving. The topping really adds to this dish.

    • — Danielle on March 1, 2018
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  • I have repeatedly made this recipe and it is AMAZING! I do not like too much spice – but the jalepeno really is necessary and doesn’t add too much zing if seeds are removed like suggested. I top with avocado and YUM! I freeze individual portions for lunches and they are perfect reheated. Thanks for a great recipe!

    • — Heather D. on February 28, 2018
    • Reply
  • I absolutely love Jen’s recipes. I have yet to be disappointed. This chili is so good! My daughter even made a comment last night about how good it was and wanted to know where I got the recipe. Thanks again Jen!

    • — Cathy Chateauvert on February 27, 2018
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  • This is the best chicken chili ever! I have only made it once and it was a huge success – so that I have been asked to make it again for Super Bowl Sunday.
    Every recipe that Jen has recommended and that I have tried (about 10 so far), has been such an outrageous success in our house. I have pre-ordered 2 cookbooks and look forward to April not only for its longer and warmer days but also the ability to try even more of Jen’s recipes. (2nd book ordered is for my best friend. What are best friends for?) Thanks, Jen, for all of your work. You are a genius in the kitchen!

    • — Trudy Boynton on February 3, 2018
    • Reply
    • Thank you for your support, Trudy…so happy you’re having success with the recipes! 😘

      • — Jenn on February 3, 2018
      • Reply
  • Amazing recipe. Whole family loved it. Thanks!

    • — SherryC on February 2, 2018
    • Reply
  • I just made this for dinner tonight and it was AMAZING! My whole family loved it. I followed the recipe as is except I cooked my own chicken and substituted chili powder and a couple shakes of red pepper flakes for the ancho powder since I didn’t have those items. This recipe is a keeper!

    • — Katherine Rivera on February 1, 2018
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  • This is quite easy and delicious, filling and waist friendly soup.
    I didn’t have the chicken soup, so I took the back bone from the rotisserie chicken added some water and let it simmer to make my own broth.
    I like to serve this with sauerkraut for a more satisfying meal.
    Instead of tortillas I also serve this with toasted baguette that has been rubbed with a clove of garlic butter.
    Some people do not like the taste or smell of cilantro, so you can easily use thinly shredded kale or parsley.

    • — Daniela Fora on February 1, 2018
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  • This is my go to chili. I love that it is an easy weeknight meal and so comforting on those cold nights. It goes great with jalapeño corn bread on the side.

    • — REYANNE on February 1, 2018
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  • Is there a substitute for the ancho chili powder? I only have regular chili powder. Does it make a difference? I can’t wait to give it a try! It sounds delicious!

    • — Tricia on January 31, 2018
    • Reply
    • Hi Tricia, You can use regular chili powder. Ancho chili powder is a bit smoky and spicy – so you might try adding a bit of smoked paprika and cayenne to boost the flavor.

      • — Jenn on January 31, 2018
      • Reply
      • I prefer to put poblano peppers on the hot grill, roast until nearly black. Wrap and peel. Then put on smoker with the chicken breast. The smoked flavor makes this exceptionally rich

        • — Bill on February 1, 2018
        • Reply
  • I like very mild chili, but the recipe looks good. I just don’t understand how to make the chili mild. Any suggestions on how to tone the recipe down? I am new to cooking soup. Thanks

    • — Cammie Hendricks on January 30, 2018
    • Reply
    • Hi Cammie, The seeds in the peppers hold all of the heat in this recipe, so when you cut up the peppers, be careful to remove all the seeds. (I don’t use them to keep the chili mild.) If you want to be extra conservative, you can completely omi the jalapeno. Hope you enjoy!

      • — Jenn on January 31, 2018
      • Reply
  • Everyone loved this chili. I did add a few things because I could resist: 10 roasted tomatillo, 7 oz can green chilies. This is a great comfort food..

    • — Janice Jordan on January 28, 2018
    • Reply
  • This was very good. More soup than chili just like Jenn said. I poached and chopped two chicken breasts instead of using rotisserie chicken to help cut back on the salt. Since I used less chicken, I added a third can of beans and some extra peppers. I also zested a lime and added the juice of that lime to the soup instead of serving on the side. Served with tortilla chips, sour cream, avacado and Cotija cheese as topping options. I will definitely be adding this to the rotation of chilis I make all winter. Thank you!

    • — Amy on January 17, 2018
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  • Absolutely phenomenal, better than any that we’ve ever had in a restaurant! Looking forward to making it again, this time I’ll be sure to have on hand fresh limes (used Rose’s lime juice) fresh cilantro and ancho chili powder (used reg. chili powder) Anticipating an even better flavor, if that’s possible?! I can only imagine

    • — John Corcoran on January 14, 2018
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  • 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!

    • — Linda Grimes on January 10, 2018
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  • 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!

    • — Dally on January 9, 2018
    • Reply
    • I cooked my own chicken and beans by the way.

      • — Dally on January 9, 2018
      • Reply
  • Hi Jenn, Are Cannellini beans or great northern beans better to use for this recipe? Cannot wait to make it!

    • — Melissa Pickard on January 9, 2018
    • Reply
    • You could get away with either, but I think cannellini beans are best here. Hope you enjoy!

      • — Jenn on January 9, 2018
      • Reply
  • 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.

    • — Susan in Smyrna, GA on January 8, 2018
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  • 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?

    • — Lisa on December 16, 2017
    • Reply
    • 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!

      • — Jenn on December 17, 2017
      • Reply
  • So straightforward and yet tastes like a many layered all day stew. Just the right heat for all palates and most ingredients in hand.

    • — Deborah Andrrsen on December 8, 2017
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  • 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.

      • — Jenn on December 6, 2017
      • Reply
  • I have not tried your recipe yet but would like to. I don’t have a food processor. Would a blender work?

    • — Sue on December 5, 2017
    • Reply
    • Hi Sue, you could use a blender or just mash the beans and broth with a potato masher. Enjoy!

      • — Jenn on December 6, 2017
      • Reply
  • The first time I made this for my family it was practically gone in one sitting. I now only make it as a double recipe and it’s great bc everyone loves the leftovers.

    • — Sarah on December 5, 2017
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  • Made this recently for a chili cook off with some friends. I followed the recipe as written. The result was delicious! Loved the flavor that the poblano added.

    • — Jane Ahler on December 4, 2017
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  • Thank you. I absolutely loved this recipe. Since I am cooking for one, I made half the recipe for the first time, in a couple of weeks I will make it again, but this time the full recipe and free the leftovers. Thank you.

    • — Pamella on December 4, 2017
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  • This is an amazing recipe, and has become one of my staples. Freezes well too! I like putting in chile pepper flakes to make it spicy on cold, winter evenings.

    • — Abraham on November 29, 2017
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  • This is an outstanding recipe and a big hit at my house! Leftovers are even better.

    • — Michael Roes on November 29, 2017
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  • I consider myself to be pretty good cook. My husband and kids eat pretty well… My husband commented tonight this was the best chili/soup he has ever eaten! Amazing recipe.

    • — Liz on November 27, 2017
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  • This is one of my favorite recipes on this site and that says a lot. I usually use rotisserie chicken but I’ve uses shredded chicken breast and leftover turkey breast and it came out delicious as well.

    • — Stacy on November 22, 2017
    • Reply
  • This turned out soo good! The only thing I did different was I cooked up chicken breast instead of using a rotisserie chicken and I left a few of the seeds in for a little more heat for the hubby. Thanks for a great recipe!

    • — Michelle on November 21, 2017
    • Reply
  • I haven’t tried this yet, but the reviews make me want to try it soon! I haven’t read through all the reviews which is why I Have a question, does this freeze well? I am hosting a ‘Fill the Freezer’ shower for a friend that is expecting twins in January. I am thinking I can add this to my contributions if it freezes well. Let me know when you have a chance.

    • — Courtney on November 21, 2017
    • Reply
    • Hi Courtney, what a great idea for a shower! Yes, this freezes nicely. Hope your friend enjoys!

      • — Jenn on November 21, 2017
      • Reply
  • Hi ,

    after making this it is a bit bland – not sure what to add more of ….. any suggestions?

    Thx

    • — sarah on November 20, 2017
    • Reply
    • Hi Sarah, Did you the full amount of salt? If so, you can try adding more cumin and/or chili powder.

      • — Jenn on November 21, 2017
      • Reply
  • Easy and delicious. Will for sure make this again.

    • — Kristen on November 19, 2017
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  • This was so very easy to make and a true crowd pleaser! I don’t handle spice well, so I used half a jalepeno and both pablanos – was perfect! If you like a little more spice, I would definitely use the whole jalepeno! Also, I researched the ancho chili powder, and from what I learned, it is milder than others, and I definitely agree that it is a must for this recipe! I didn’t find it in the spice aisle at Cub, but did find it in the produce department in the spice section there (in little cellophane packets). My significant other says “this recipe is fancy restaurant worthy!” 😉

  • Wow this is so good!! I made it almost exactly as written, aside from adding a half can of black beans I had leftover. I wouldn’t change a thing. Thanks for another great recipe!!

  • I do not have a food processor – should I use hummus instead?
    Help!

    • Hi Allison, no need to use hummus; just mash the white beans and chicken broth with a potato masher. Enjoy!

    • I use a hand blender. One of the best things I’ve ever bought.

      • — Stacy on November 22, 2017
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  • This chili is amazing! It is so well-balanced, so fulfilling, so delicious. I don’t usually like regular chili, but this is amazing. I would totally make this for guests who will be visiting in the wintertime.

  • This was delicious! My BFF recently came to stay with me and care for my family as I recover from surgery. This is one of the meals that she made for us. Yours is one of our favorite sites for recipes but she had not tried this one before. We all thought is was so flavorful, easy to make and will be added to our “can’t wait to make again list”. Thank you!

    • Wishing you a speedy recovery, Erin — and glad you enjoyed it!

  • I made this tonight and it was fantastic! My kids both devoured their bowls. It was a hit all around. This will be a recipe that becomes part of my go to soup recipes!

    • — Jennifer Pickwell
    • Reply
  • I had 2 requests for dinner in our house last night, the White Chicken Chli and the Greek Shrimp with Tomatoes and Feta. We add diced avocado on top of the chili along with the sour cream and only use 1 poblano pepper still flavorful and has a slight kick. Thank you for always helping me look good in the kitchen!

  • Thanks again for providing my family with another delicious meal! The best thing about your recipes is how little I have to improvise – your recipes are spot on!

  • I love this recipe and have used it many times as it provides at least 2 meals for a family of 3-4. I often will add other ingredients such as sweet red peppers or other leftovers that need to be used.

  • This was a great recipe. I love quick rotisserie chicken based meals. I didn’t want to run to the store for poblanos so I substituted a can of Trader Joe’s green chiles and it worked fine. Will make again!

  • Made this over the weekend and it was fantastic! My husband said it was even better than Chick-Fil-A’s Chicken Tortilla Soup – which is a fave of ours.

    This is about the 20th recipe or so that I have made from your site and all of them have been great! I shy away from making “untested” new recipes, which is why I know I can always trust yours. You seem to also reference America’s Test Kitchen too a good bit- which is my other go-to place for recipes. Yours are right up there with them!! 🙂

  • This is delicious. I didn’t find it spicy like some have and I’m wondering if it was because I was meticulous cutting out the seeds and ribs in the peppers or because I used regular chili powder. If I ever find ancho chili powder I will use it which is why I’m wondering if it adds a lot of spice. It’s the only change I made. I served it with the corn muffins. A wonderful dinner.

  • This looks delicious. Is there are a substitute for poblano peppers? I live in Australia and I haven’t seen them being sold here

    • Hi Mim, a bell pepper would be a great substitute for the poblano. Hope you enjoy!

  • Made this today for lunch. It is super yummy. I could not find Poblano peppers, so those were omitted. I did not add corn or cilantro either. Otherwise, followed recipe to a T and it is fantastic. This is a keeper!

  • Can I use white navy beans?

    • Yep- hope you enjoy!

  • Wow. So flavorful and just the right amount of spice. Next time (and there will be plenty more next times) I’ll add more whole beans, and the juice of 2 limes. This is the first recipe I’ve made from this site. I’m going to make more and hope they come out as delicious as this recipe!

    • I also used flat-leaf parsley since cilantro ruins EVERYTHING!

  • This chili was the first of MANY delightful recipes I have collected from Once Upon a Chef (to which I have dedicated my most-loved Pinterest board!). The depth of flavor is so satisfying – it tastes exactly like I hoped it would from viewing the photos/recipe. My husband and I like to add a full cup of corn and an extra can of rinsed beans for a heartier meal. I wish this was on the menu for dinner tonight! 🙂

  • This dish is GREAT and appears on our meal rotation at least a couple of times a month. I usually roast a whole chicken myself the day before (for that night’s meal) and then make chicken stock with the bones for this soup the day after, along with any leftover meat.
    With the beans it can easily be a one-dish meal.
    YUM!!

  • Would shredded chicken breasts work as well or the same as the rotisserie chicken?

    Thanks!

    • Sure, Whitney, that’ll work. Hope you enjoy!

  • Absolutely delicious and easy to prepare. Went perfectly with your Tres Leches cake for dessert! Thank you for another excellent dish.

  • Please please please warn people about hot pepper hands and wear gloves. I have been miserable for 6 hours despite trying every agent in my kitchen to cure it. It has caused me to call out of work because my fingers burn so badly.

    • Lee, I’m so sorry you experienced that! I will add something to my recipes with jalapenos so that people can take the proper precautions.

    • Lee,
      pepper hand happened to me too.. If that happens again soak your fingers or hand in milk.. If you get it in your eye.. dip a cotton ball in milk and pat it on your effected eye… works great.. no more pain

      • — Melody Hinkson on November 19, 2017
      • Reply
  • This is absolutely THE best chicken chili recipe! I always double the recipe to have plenty of leftovers. Thank you for your amazing recipes! I’m a huge fan!

  • This is my “go-to” recipe!! I love it, and so does my family. It is a perfect, comforting meal, and I wouldn’t change anything about it. One tip – When my food processor was not working, I mashed the white beans and chicken broth with a potato masher, and it came out just fine!

  • Great recipe…I added a can of black beans and drained diced tomatoes. Love the spices even if I did not use the jalepenoes or habeneros.

  • This was ABSOLUTELY DELICIOUS!!! It has the right amount of spice and thickness and I will definitely make this again and again. Please give this one a try because you won’t regret it. This is the best chicken chili I have ever tried! I am trying a couple of your recipes a week and so far every single one of them is a winner!!! Thank you for sharing your gift of cooking with us.

  • Hi Jenn,
    I am excitedly typing as I eat…this is such a fantastic meal. We added some of the pepper seeds for a little more kick. Thanks for that suggestion. I’m in the habit of cooking for a bigger family, but it’s just my husband and I because the kids are away at school. So..I have a good amount left over. Is this a freezeable chili? If so, would you suggest I add anything when I thaw it out?

    • So glad you enjoyed it! Yes, this should freeze nicely (and you don’t need to add anything when you thaw it).

  • I just want to say thank you for this amazing recipe! I have a white chicken chili recipe, that while amazing, uses a few pounds of cheese! I just finished my first bowl of this recipe and I must say, it’s more flavorful than my other, and I feel better! I am completely wowed.
    As a side note, I never plan my meals for the week. Until today! I found your blog last Friday and decided to do one of your recipes each day this week. I feel a little guilty because I have deep loyalty towards a few of my favorite bloggers…but I am thinking I need to expand my list to include yours as well! The chili is sooooo good!!!

  • Hi Jenn,

    I don’t have any coriander on hand, what can I replace it with?

    • Hi Janelle, I would just replace the coriander with additional cumin. Hope you enjoy!

  • Love love love this recipe! I have been looking for a chicken chili recipe for quite some time and this one is the ticket. My husband and children thought it was fantastic and definitely a recipe that will be made over and over. My son told me I should enter it into a contest! He is a real foodie so that’s quite a compliment! Thank you for making me look good!

  • Having leftovers for lunch, and it’s even better than it was Saturday night! I love poblano peppers, so this was right up my alley. I was surprised someone found it to be bland, I thought it had many layers of flavor & I liked the thinner texture. I roasted chicken breasts & thighs instead of the rotisserie chicken, but otherwise pretty much followed the recipe closely.

  • This is awesome!! I just finished cooking and am sitting down eating this white chicken chili and I am so happy. The only difference I did was sprinkle the cilantro on my serving, (I have a cilantro hater in the house, but we will not talk about him right now).
    I will make this again!

  • A very quick recipe and extremely flavorful. That was a great tip about saving the seeds of the peppers to have the option of spicing it up. I actually added another can of beans as my family likes a very hearty chili. I not only paired it with cornbread but made your homemade salsa!

  • Wow. Another winner of a recipe. Delicious and so very easy. Thanks, Jenn!

  • Followed the recipe exactly and loved it. Light yet satisfying. The rotisserie chicken is a huge time saver. Winner!

  • I’ve made this at least a dozen times – it is that good! Aside from omitting the jalapeno, I don’t change a thing and it is delicious! Living in New Mexico, fresh green chile in season is a great addition! Thank you for all of your delicious recipes! I’ve not tried a single recipe I didn’t like!!

  • I so appreciate the nutrition information. My husband and I have to eat low sodium and this white chicken chili works. I’m curious, do you know if the chicken was brined or injected with any solution before it was cooked. If yes, is that part of the sodium count? Thank you!

    • Hi Gayle, glad the nutritional info is helpful to you. The chicken was a regular store-bought rotisserie chicken,so I’m not if it was injected with any flavored solution. Sorry I can’t be more specific!

  • What kind of white bean do you recommend?

    • I think cannellini beans are best here. Enjoy!

  • I need to purchase a steel 6 qt. stock pot or Dutch oven similar in style to the one use in this recipe. What kind are you using or can you recommend one? Thanks!

    • Hi Kathy, I have a set of Anolon Tri-Ply Clad Stainless Steel pots and a stock pot is one of them. You can find some of my other favorite kitchen tools here. Hope you enjoy the chili!

  • Delicious!

  • This is a delicious recipe. The spice level is up to you; just add Jalapeño seeds ! Wow!
    I will make this again….and again !

  • Jenn,
    Any substitute ideas for ground coriander?
    BTW, your recipes are fantastic. We are addicted to you Broiled Feta with Garlicky Tomatoes

    • Glad you like the recipes Norah! I would just replace the coriander with additional cumin.

  • This is one of my favorite winter staples. I make it every few weeks and eat it for days. I don’t always have the exact ingredients – like fresh peppers – but the substitutions work great. I almost always double the amount of beans. Simply terrific.

  • I made this tonight for dinner and I like that the taste is really fresh with the peppers and cilantro. I found that I had to add almost double the amount of chicken broth to the recipe becuase after I added the chicken, beans, corn and cilantro there was very little broth to go around (since it is a soup). I also doubled the spices to account for the extra broth.

    • It’s not supposed to be a soup though, right? Mine was really soupy, even the second day.

  • I just made this recipe it’s delicious! However, I followed the instructions to the letter and it only yielded 4 cups total.
    That’s 2 servings I could tell by the amount of liquid to only add half the chicken. I used a timer for the 20 minutes cooking time and for the 5 minutes at the end. I’m really disappointed I have no idea what went wrong?

    • Hi G, I’m sorry that this didn’t make nearly as much as you anticipated/it should! I’m thinking you must’ve measured something wrong. Did you eliminate anything from the ingredient list?

  • Great recipe. Added tomatoes and a “few”of the jalapeno seeds.

  • Hi Jenn. I am planning on making this today for dinner tonight. Is there anyway to make this less soupy? Perhaps letting it simmer for a long length of time or add something? Should have made it last night! And I understand if you do not see this in time! Thank you.

    Teresa

    • — Teresa Valentine
    • Reply
    • Hi Teresa, You can either add more beans or chicken, or just simmer it until the desired consistency is reached. Keep in mind it will thicken as it sits if you make it a few hours ahead. Hope that helps!

  • When doubling the recipe, is there any ingredient that shouldn’t be doubled?

    • Hi Lorie, I would go ahead and double everything. Enjoy!

  • Absolutely amazing – onceuponachef.com delivers – again!!! My go to website!

  • Excellent — fresh peppers are the stars in this recipe. Substituted a can of rinsed & drained black beans for one of the white bean cans.Very colorful & tasty.

  • I made this last night and it was delicious. I roasted my own chicken instead of a rotisserie and used frozen corn from Trader Joes. I couldn’t find poblano peppers at the store and just used a red pepper instead. I even added in one carrot to sneak in a little more vegetables for the kids. It was great!

  • I’m taking this most awesome chili to a chili cook off this Sunday. Do you think I should make it Sat night or Sun morning?

    • I’d make it Saturday night to let the flavors meld together. Hope the cook off is fun!

  • I just made this last night! My family loves the White Chicken Chilli and I make this year round. It is light enough to have throughout the summer and yet satisfying enough for a winter meal. I love the layers of flavor in this meal and it is healthy . I usually boil the skinless chicken breasts and then add.. Thank you .

  • Delicious, easy to make and tastes even better the next day! Plan to make this tasty chicken chile for Book Club! Perfect with corn bread!

  • Will this recipe work with leftover smoked turkey?

    • Absolutely – that sounds wonderful!

  • Would ground chicken work? I happen to have a ton of the stuff and would love to find a few uses for it – and your recipe would be ideal.
    Thanks.

    • Hi Rob, unfortunately, I don’t think ground chicken is right for this recipe, but you could use some in this Chicken Chili with White Beans.

      • I just had the best chili I’ve ever eaten! Thanks for pointing me in the right direction and thanks for the incredibly awesome and simple Chicken Chili with White Beans recipe. AMAZING!!!!

      • I tried ground meat and I can confirm, it doesn’t work so well. Everything else was great, though — the broth had a nice layered and complex flavor. I couldn’t find ancho chili powder, but I did find dried ancho chilies. So, I ground them myself. It worked very well. I look forward to trying this as intended, with a rotisserie chicken.

        • — Susan on October 7, 2018
        • Reply
  • I just found your response to my question regarding the pumpkin leek soup — since I’ve already made it (4 days ahead of time) I will freeze it rather than refrigerate it, according to your instructions, and will add some broth if it becomes too thick. Thank you for your advice! Now I need help on that kale, apple, pancetta salad question that I just sent to you. You are such a fantastic resource and are much appreciated!!

  • I have just finished preparing your pumpkin leek soup, which is delicious! I have refrigerated it until Thanksgiving. But I have a problem with another recipe. I am also making your kale, apple & pancetta salad for Thanksgiving, preparing the appropriate parts of the recipe ahead of time. I have cooked the pancetta & set it aside to re-crisp before serving. I have strained the pan drippings (which include that olive oil) and added the champagne vinegar, maple syrup, & salt & pepper. This is the dressing which is supposed to be tossed with the kale & apple before serving. I have tasted it, however, and it seems very greasy and tastes quite unpleasant, even though it includes those good ingredients. What has gone wrong? Please help! I will make the dressing over again if you can tell me what is amiss. Thank you very much!

    • Hi Toni, Did you whisk the dressing together well so that it emulsified, or is it separated?

  • This soup looks so good, as do all your
    recipes. I’d like to use it as a first course for Thanksgiving — how far ahead can I make it? Is it possible to make it a couple of days (or more) ahead and then reheat it and add the garnish just before serving? for Thanksgiving dinner? Thank you for your wonderful website — it’s my very favorite!!

    • Hi Toni, It’s fine to make this recipe a 1-2 days ahead but keep in mind it will thicken up quite a bit in the fridge. To thin it out, just add a little more chicken broth and season again to taste.

  • Hi Jen,

    Made this tonight exactly as written…in a word, it is FABULOUS. Just the right amount of spice and tiny bit of heat that’s just right. I made the corn muffins too. Oh my! Will be making for our Bible Study group next weekend so plan on tripling it. Hubby has already asked to take it to work when they have their chili cookoff. It’s a winner!

    • So glad you liked it Charlene!

  • Very Very good recipe. Don’t skip the pablanos by using green peppers – the taste is worth the extra price. I wanted it a little “beanier” so I added a can of white navy beans and a cup of water.

  • I have made dozens of your recipes, all slam dunks. This is MUCH more fresh tasting than all other white chili I’ve eaten, which is a lot. Mine didn’t thicken up as much as I thought it would and I also could not find adobo chili powder anywhere. Turns out the people loved it anyway. What is an adequate sub? I put in a bit of ground jalapeño powder, but I’d love a suggestion. Love love the simplicity of using rotisserie chicken. It won the chili cook off contest at a church event, and was the only chili that disappeared, after tripling the recipe. I think the older ladies were a wee annoyed! Directed lots of people to your site that evening. I am making it again for a girls weekend with my in laws. Thanks much

    • Hi Holly, so glad you (and the chili eaters at church) enjoyed this! In place of the ancho chili powder, you could try chipotle chili powder (if you like heat) — otherwise just use regular chili powder or smoked paprika. Or you can always order the ancho chili powder online 🙂

  • Could this be made with raw chicken? Say chicken breasts? If so should I cook the chicken before hand or can I throw it in with the soup? Thanks!

    • Hi Chrissy, sure you could definitely use raw chicken, but I would cook it before adding it to the stew. Hope you enjoy!

  • 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.

  • 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!

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

    • — Reyanne Guerrero
    • Reply
  • can I make this in the crock pot ? How long to cook

    • 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!

  • 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!

  • 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.

  • 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!

  • 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.

  • Loved it!!!!!!

  • 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!

  • Absolutely delicious!!!

  • 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.

  • If I make this a day ahead and reheat in a slow cooker will it taste okay?

    Thanks!

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

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

    • Sure, Roxanne — that should work fine. Enjoy!

  • 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!

    • What would you do differently to the receipe to give it the flavor that your family is looking for?

  • 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.

  • 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!

  • 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!!!

  • Can this be made in a slow cooker???

    • Yes Morgan, I think this would work in a slow cooker. Hope you enjoy!

  • 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

  • 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

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

  • 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. 🙂

  • 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!!

  • 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

  • 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!

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

  • 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.

  • 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!

  • 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!!

  • 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!

  • Very good? I’ll make it again.

  • 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.

  • 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.

  • 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!

  • 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!

    • Thanks for catching that, Beth. It’s been corrected 🙂

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

  • These are perfect blueberry muffins.

  • This white chicken chili is so delicious & easy!!

  • 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.

  • 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?

    • Hi Becky, It will work just fine for this one. Enjoy!

  • 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.

  • 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!:)

  • 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!

    • That’s impressive!

  • 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?

    • Hi Nicole, It should be fine as long as the rotisserie chicken is fresh.

  • 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.

  • 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

    • Welcome to the site, Ann! Glad you all enjoyed it 🙂

  • 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!

  • 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!

  • 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!

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

  • Delicious!

  • 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!

  • Anther great soup! Thanks Jenn!

  • 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.” 🙂

  • 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.

  • 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.

  • 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!

  • 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!

  • 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!

  • 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!

  • 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.

  • Forgot to rate it!

  • 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!

  • 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!!

    • 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.

      • What a great tip – had never thought of doing that before!

  • 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!

  • 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

  • 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!

  • 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:)

  • 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!

  • 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.

  • 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.

  • 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!

  • 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! =)

  • 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!

  • 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.

  • 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.

  • can dish be frozen?

    • Hi Wendy, Yes, it should freeze well.

  • 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!

  • 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.

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

  • 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.

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

  • 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?

    • Hi Micaela, It will be a different dish, but I do think it will work. Please let me know how it turns out 🙂

      • 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!

  • 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!]

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

  • 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 🙂

  • 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!

  • 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.

  • 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!

  • 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!

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

    • Hi Gerry, I love the flavor of ancho chili powder but regular chili powder can be used.

  • 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?

    • 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.

      • 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.

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

  • Hi Jenn-
    My sister is a vegetarian, any suggestions for this recipe? Possibly shrimp and seafood stock?

    • Yes, that sounds delicious!

    • Just FYI, shrimp and seafood are not considered vegetables 🙂

  • 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.

  • 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.

  • 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.

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

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

  • 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!

    • 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!

      • 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.

  • 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.

    • Hi Meghan, You can also add finely crushed tortilla chips — adds great flavor and thickens the broth.

  • 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!

  • 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!

  • 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!

  • 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!

    • Hi Janet, Ancho chili powder is definitely better, but regular will work in a pinch.

  • 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.

    • So nice to read, Julie. Thank you 🙂

  • 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!

  • 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!

    • Love those ideas, Cynthia! Glad everyone enjoyed 🙂

  • 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!

  • 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!

  • Quick and delicious!

  • Excellent!!!

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

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

  • Is there a lightened version you can recommend?

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