White Chicken Chili
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Craving a lighter take on classic chili? This white chicken chili swaps out the usual ground meat and tomatoes for pulled chicken and white beans in a savory, flavorful broth—comforting and delicious in every way!
White chicken chili is a flavorful twist on classic chili, made with pulled chicken and white beans in a savory broth instead of the usual ground meat, kidney beans, and tomato base. It has a lighter color and a more soup-like consistency than traditional beef chili, turkey chili, or chili con carne, but it still delivers the same comforting flavor.
I have tried countless white chili recipes over the years—from super-easy crockpot versions to more authentic, time-consuming ones. This recipe strikes the perfect balance between ease and depth of flavor—and it’s my family’s favorite by far. Pair this hearty one-pot meal with warm cornbread, and you’ve got a perfect dinner on the table in under an hour.
“This was amazing! So easy and pleased the whole family.”
What You’ll Need To Make White Chicken Chili
- Canned White Beans: Add creaminess and a hearty texture to the dish.
- Chicken Broth: The flavorful base of the chili. Using low-sodium broth keeps it from being overly salty when paired with canned beans.
- Onion and Garlic: The starting point for flavor.
- Jalapeño Pepper and Poblano Peppers: Add a mix of heat and smoky flavor. Jalapeños bring the spice, while poblanos provide a milder kick.
- Spices (Cumin, Coriander, Ancho Chile Powder): This earthy, smoky spice blend adds depth and warmth to the chili.
- Rotisserie Chicken: A quick and easy protein option. Pro tip: shred it as soon as you get home from the store; it’s easier warm, saves time later, and takes up less room in the fridge.
- Corn: Adds sweetness and texture. Frozen corn works perfectly, or use fresh if you prefer—one ear is enough.
- Fresh Lime Juice: Brightens the flavors of the chili.
- Fresh Cilantro: Adds a pop of freshness and color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining half of the white beans in a food processor with one cup of the chicken broth. Process until smooth. This is what will thicken the broth.
In a large pot or Dutch oven, heat the oil and add the the onions and peppers.
Cook until soft, about 4 minutes, then add the garlic.
Cook a minute more, then add the spices. Continue cooking for another minute to toast the spices.
Add the chicken broth, salt and puréed bean mixture and bring to a boil. Reduce the heat and simmer for 20 minutes.
Stir in the shredded chicken, beans, corn, and lime and simmer until everything is warmed through.
The chili will be quite soupy, and that’s intentional—it thickens as it sits. If you make it ahead, you may need to add a bit of broth or water to thin it out. A thinner broth keeps the chili from becoming heavy and ensures every bite is flavorful and satisfying.
Serve with sour cream, lime wedges, shredded cheese (Cheddar, Monterey Jack, and Pepper Jack are all great options) and crushed tortilla chips. The chili keeps for up to 3 days in the fridge or 3 months in the freezer. It thickens as it sits, so add broth or water when reheating.
Video Tutorial
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Video Tutorial
White Chicken Chili
Ingredients
- 2 15.5-ounce (439-g) cans white beans, rinsed and drained
- 4 cups (1 L) 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
- 1½ teaspoons ground coriander
- 1 teaspoon ancho chile powder
- Salt
- 1 rotisserie chicken, skin removed and shredded (about 4 cups)
- ¾ cup frozen corn
- 1 tablespoon fresh lime juice, from one lime, plus more to taste
- ¼ cup fresh chopped cilantro
Optional For Serving
- Sour cream
- Crushed tortilla chips
- Shredded cheddar or Pepper Jack cheese
- Lime wedges
Instructions
- In a food processor, blend half of the beans (1 can) with 1 cup (240 ml) of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
- 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 ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
- 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.
- 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.)
- 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.
- Note: Nutrition info does not include optional toppings.
- Make-Ahead/Freezer-Friendly Instructions: Yes, the chili will keep in the refrigerator in an airtight container for up to 3 days. Keep in mind that it will thicken up as it sits in the fridge. When you reheat it, you will likely need to add more broth or water to thin it out. The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot.
Pair with
Nutrition Information
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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I made this today with leftover Thanksgiving turkey instead of chicken.
It is absolutely delicious and packed with so much flavor. You don’t need any other chili recipe than this. It’s truly the best one around. Thanks Jenn!
I love all of your recipes! This one is a favorite of mine this time of year! Can I make this in advance and freeze? Would you add anything when thawing/reheating?
So glad you like the recipes! Yes, this freezes nicely. You’ll likely need to add a some broth or water to thin it out when you reheat it as it will thicken up after it cools initially.
Absolutely delicious!!! made it for guests and they all wanted the recipe! I was wondering how to make it more spicy without changing the flavor or color?
So glad you and your guests enjoyed it! I’m not sure if you included any seeds and/or ribs from the inside of the jalapeño but if you didn’t, that’s where you’ll find all the heat. I’d add some or all of them depending upon how spicy you like your chili.
This recipe is amazing. I added twice as much cilantro and lemon juice because I love the taste of both. Also I let it simmer for about 45 minutes instead of the amount on the recipe. I must say I thought it might be too spicy but with the amount of peppers in the recipe it is perfect and I’m a medium to mild heat type of person.
This turned out amazing. Would highly recommend.
I can’t remember if I left a rating for this but I made this recipe again and of course it was perfect!