White Chicken Chili
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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.
White chili is a delicious variation of classic chili, featuring chicken or turkey and white beans in a savory broth base instead of the typical kidney beans and tomato base. This results in a lighter color and a more soup-like consistency compared traditional beef chili or chili con carne, while still delivering the same rich and comforting flavor.
I have tried countless recipes for white chicken chili over the years—from super-easy crockpot versions to more authentic, time-consuming ones made from a wide array of dried chili peppers and hominy. This recipe, adapted from Food Network, hits the sweet spot between ease of preparation and depth of flavor—and it’s my family’s favorite. Pair this hearty one-pot meal with warm, buttery cornbread, and you’ve got the perfect dinner ready in under an hour.
Table of Contents
“This was amazing! So easy and pleased the whole family. Simple with complex flavors and comes together in a snap. Great for a cold day or after a busy day at work.”
What You’ll Need To Make White Chicken Chili
- Canned White Beans: Add creaminess and a hearty texture to the dish.
- Chicken Broth: Provides the flavorful liquid base for the chili. Since canned beans are fairly high in sodium, using a low-sodium variety broth helps to keep the flavor of the chili from being overly salty.
- Onion and Garlic: These aromatic ingredients form the flavor base of the chili.
- Jalapeño Pepper and Poblano Peppers: These peppers add heat and a mild smoky flavor to the chili. Jalapeños provide spiciness, while poblanos offer a gentle kick.
- Spices (Cumin, Coriander, Ancho Chile Powder): The spice blend lends earthy, smoky, deep flavors to the chili.
- Rotisserie Chicken: Adds a convenient source of protein. Pro tip: shred the chicken as soon as you 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.
- Corn: Adds a touch of natural sweetness and a nice textural contrast to the beans and chicken. Frozen corn is convenient and fine to use; if you’d prefer to use fresh, you’ll need one ear of corn.
- Fresh Lime Juice: Brightens the flavors of the chili.
- Cilantro: Adds a burst of herbal freshness and color to each serving.
- 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 you have a smooth purée. This is what will thicken the broth. Set aside.
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.
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!
Serve with sour cream, lime wedges, shredded cheese and crushed tortilla chips.
Frequently Asked Questions
Poblano peppers are mild chili peppers with a subtle earthy flavor. They resemble green bell peppers but they are a bit darker and thinner with a pointy tip. They’re readily available in the produce section of most supermarkets, but green bell peppers are a suitable substitute.
Sure! You can use any leftover chicken, or my poached chicken makes a great substitute.
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 also be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot.
You May Also Like
- Chicken Chili with White Beans
- Texas Beef Chili (Chili Con Carne)
- Classic Turkey Chili
- Best Ground Beef Chili
- Chili Mac
Video Tutorial
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.
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
- 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 ½ of the beans (1 can) with 1 cup 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
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- 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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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!
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!
I cooked my own chicken and beans by the way.
Hi Jenn, Are Cannellini beans or great northern beans better to use for this recipe? Cannot wait to make it!
You could get away with either, but I think cannellini beans are best here. Hope you enjoy!
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.
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?
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!
So straightforward and yet tastes like a many layered all day stew. Just the right heat for all palates and most ingredients in hand.
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.
I have not tried your recipe yet but would like to. I don’t have a food processor. Would a blender work?
Hi Sue, you could use a blender or just mash the beans and broth with a potato masher. Enjoy!
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.
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.
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.
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.
This is an outstanding recipe and a big hit at my house! Leftovers are even better.
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.
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.
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!
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.
Hi Courtney, what a great idea for a shower! Yes, this freezes nicely. Hope your friend enjoys!
Hi ,
after making this it is a bit bland – not sure what to add more of ….. any suggestions?
Thx
Hi Sarah, Did you the full amount of salt? If so, you can try adding more cumin and/or chili powder.
Easy and delicious. Will for sure make this again.
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.
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!
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
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!