White Chicken Chili
This post may contain affiliate links. Read my full disclosure policy.
This easy white chicken chili recipe is hearty, comforting, and packed with bold, savory flavor—perfect for game day or a cozy weeknight dinner.
This white chicken chili recipe is a favorite in my house, especially when the weather turns chilly. I’ve tried many versions of this dish—some were basically dump-everything-in-a-pot recipes, while others were far more complicated than they needed to be. This one strikes just the right balance: easy enough for a weeknight but with a few extra steps that build real depth of flavor.
Made with rotisserie chicken, creamy white beans, poblano and jalapeño peppers, corn, and warm spices, it’s hearty and full of flavor, with a squeeze of lime to brighten everything up. Puréeing some of the beans gives the chili a rich, creamy texture, while rotisserie chicken keeps the prep to a minimum. Best of all, it’s on the table in under an hour. Add a side of warm cornbread, and dinner is done!
“This was amazing! So easy and pleased the whole family.”
What You’ll Need To Make White Chicken Chili
- White Beans: Cannellini, Great Northern, or navy beans all work well. Some of the beans are puréed with the broth to give the chili a creamy, full-bodied texture without adding cream.
- Chicken Broth: Forms the savory base of the chili. I recommend low-sodium broth so you can control the seasoning, especially since canned beans can add quite a bit of salt.
- Onion, Garlic, Jalapeño & Poblano Peppers: These aromatics form the flavor base of the chili. Removing the seeds and ribs from the peppers keeps the heat mild and family-friendly.
- Cumin, Coriander & Ancho Chile Powder: This combination gives the chili its warm, earthy, and gently smoky flavor. Ancho chile powder is made from dried poblano peppers, so it adds more depth than heat.
- Rotisserie Chicken: A major time-saver that makes this chili easy enough for a weeknight. You can also use leftover cooked chicken.
- Corn: Adds a touch of sweetness and a nice pop of texture. Frozen corn is convenient and works beautifully here.
- Lime Juice & Fresh Cilantro: Stirred in at the end, they add freshness and acidity that balance the rich, savory broth. If you don’t care for cilantro, you can leave it out or substitute parsley.
- Jump to the printable recipe for precise measurements
How To Make White Chicken Chili
Purée some of the beans: Blend some of the white beans with chicken broth until completely smooth. This is the secret to giving the chili a creamy, full-bodied texture without adding cream or flour.
Sauté the aromatics: Heat the oil in a large pot or Dutch oven and cook the onions and peppers until softened.
Add garlic and spices: Stir in the garlic, followed by the spices, and cook until fragrant. Toasting the spices briefly brings out their flavor.
Build the broth: Add the chicken broth and puréed beans, stirring until smooth. Simmer until the flavors meld and the broth develops some body.
Finish the chili: Stir in the chicken, whole beans, corn, and lime juice and cook just until everything is warmed through. Add the cilantro at the end. The chili will be somewhat brothy at first and will thicken as it sits.
Serve: Ladle the chili into bowls and add your favorite toppings—I like sour cream, shredded cheese, crushed tortilla chips, and a squeeze of lime. If you’re lucky enough to have leftovers, they’re even better the next day; the chili can also be frozen for longer storage.
Video Tutorial
More Chili Recipes You’ll Love
White Chicken Chili
Ingredients
- 2 (15.5-oz) 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
- 4 cloves garlic, 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 1 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 chile 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.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
Notes
- 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.)
- 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.
- Nutrition info does not include optional toppings.
- Make-Ahead/Freezing Instructions: 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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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
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!