White Chicken Chili

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!

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.

Make-Ahead & Freezing Instructions

The chili will keep in an airtight container in the fridge for up to 3 days. It will thicken as it sits, so you may need to add a splash of broth or water when reheating it. You can also freeze it for up to 3 months. When you’re ready to serve, warm it on the stovetop over medium-low heat until heated through.

How To Adjust The Heat

I remove the seeds and ribs from the peppers to keep this white chicken chili mild and family-friendly. If you prefer a little more heat, save some of the seeds and ribs and stir them in at the end, adding a little at a time until the chili is as spicy as you like. Just be sure to wash your hands well after handling the peppers, and avoid touching your eyes.