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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Delicious!! Thank you for sharing! Everyone loved it!
Can you substitute one can of black beans or chick peas..will it change the taste…only have one can of white beans.
Sure, Kerri – that’s fine. 🙂
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!
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.
I made this tonight and it was absolutely fantastic and packed full of flavor!!!!! Thank you for your amazing recipes!!!
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!!!!
Thanks so much for another amazing recipe!!! You have true talent- Thanks so much for sharing it with the world!!
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!
A+
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!
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!
Good luck, Sharon!
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!
In your white chicken chili recipe, what less spicy ingredient could be substituted for the jalapeño and poblano peppers? Thank you.
Hi Patti, bell pepper would work as a substitute for the jalapeno and poblano peppers. Hope you enjoy!
how many bell peppers would you recommend as a substitute for the jalapeno and poblano peppers?
Hi Marlene, I’d guess 1 medium or 2 small bell peppers would work. Hope you enjoy!
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.
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.
Did you use a food Processor for the beans and broth, Travis?
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?
You’d still let it simmer for the same amount of time. Hope you enjoy!
We made this tonight for supper and it was amazing! We wouldn’t change a thing.
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
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!
Added a bit of bacon to this. Absolutely amazing! The entire family enjoyed while watching the Vikings win!!
Great idea! When did you add the bacon?
Excellent recipe! Delicious results! I made this last night and it was a huge hit with my husband. Very easy!
Oh! Great idea! When did you add it?
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!
😊
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.
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?
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!
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. 🙂
It looks yummy. Do you know if it freezes well?
It does freeze nicely – hope you enjoy it!
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!!!
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!
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.
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.
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.
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!
Loved this recipe !! My family has very mild taste so, I left out the peppers. I served it with honey cornbread. Soooo GOOD !!
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.
This was very tasty! I poached chicken breasts and used regular sodium chicken broth instead, and it still turned out well.
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!
Glad you enjoyed it, Linda – and thanks for your support with the cookbook! 💕
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.
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!
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.
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!
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.
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!
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!
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!
Thank you for your support, Trudy…so happy you’re having success with the recipes! 😘
Amazing recipe. Whole family loved it. Thanks!
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!
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.
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.
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!
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.
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
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
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!
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..
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!
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