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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.

Dutch oven of white chicken chili.

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.

“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.”

Linda

What You’ll Need To Make White Chicken Chili

ingredients for 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.

oil, onion, and peppers in pot

Cook until soft, about 4 minutes, then add the garlic.

soft onions and peppers with garlic added

Cook a minute more, then add the spices.

adding the spices

Continue cooking for another minute to toast the spices.

toasting the spices

Add the chicken broth, salt and puréed bean mixture and bring to a boil. Reduce the heat and simmer for 20 minutes.

adding the broth and puréed beans

Stir in the shredded chicken, beans, corn, and lime and simmer until everything is warmed through.

adding the chicken, beans, corn and lime

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!

finishing the chili with cilantro

Serve with sour cream, lime wedges, shredded cheese and crushed tortilla chips.

Dutch oven of white chicken chili.

Frequently Asked Questions

I’ve never cooked with poblano peppers. Can you describe them?

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.

I have some chicken that I’d like to use up. Can I use it in place of the rotisserie chicken?

Sure! You can use any leftover chicken, or my poached chicken makes a great substitute.

Can white chicken chili be made ahead of time?

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.

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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.

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. Note: Nutrition info does not include optional toppings.
  7. 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

Powered by Edamam

  • 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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Comments

  • Excellent! So much flavor – love the fresh chopped peppers in this recipe. Enjoy making soups and chilis using rotisserie chicken – so simple and yummy! Followed recipe as written. May add some cayenne or more chilis next time I make it for a spicier version.

  • This was a fantastic chili! I have tried many variations as my family loves chili, and we find this one super flavorful and unique. My current pregnancy has unfortunately resulted in some aversions to chicken, but this recipe was so delicious that I was able to have two helpings 🙂 we even made it again later to freeze for another chilly winter day 🙂 Thank you, Jennifer!

  • Wow this is a great Chicken Chile. It has a great taste with just the right amount of meat, bean, broth ratio. Highly recommend.

  • There’s so many chili recipes out there. This has been my go to recipe for many yrs. no need to try any others. It feeds a family of 5, along with a salad. I’m a night shift nurse, and as long as I buy the rotisserie chicken in advance, the rest of ingredients are always on hand in my house. Jalapeño pepper I slice and keeps in freezer. I like to add the lime juice at the end, instead of simmering it, it adds a nice fresh coolness of citrus. Great, hearty, healthy meal especially in winter.

  • This Chicken Chili is my go-to favorite. It’s packed with so much flavor and just the right amount of heat. I use a seasoned rotisserie chicken and a little more corn and it’s delicious every time. This recipe is a keeper! Thanks Jen for another wonderful meal.

  • A great recipe! This is such a wonderful tasting broth that I could drink that alone! The first time I made it I forgot to purée beans and it was quite thin, but still delicious. I like to add a can of chick peas to it as well because I love beans. Definitely a winner of a recipe!

  • This chili is one of my all time favorites. So easy! I went to Costco and picked up their $5 rotisserie chicken (simply can’t beat it!). The majority of the ingredients I already had on hand, so it was a quick weeknight dinner. I garnish mine with Cilantro, cheddar cheese and cilantro. I’ve made this at least 5 times and never tire of it!

  • Hands down 5 star recipe. When every single member of your family devours chili, you know it’s good! I paired with Jenn’s cornbread muffin recipe. Exquisite. I reheat leftovers on the stove top and just a little more chicken broth as this is a fairly thick chili!

  • This is one of my very favorite soups for the winter months. I make it frequently and have been known to make it outside of winter. Comes together quick and is so tasty with lots of flavor. Serve topped with crushed tortillas, grated Monterey Jack cheese and avocado slices, along with lime slices. I actually do not purée or mash a can of the beans for thickening because we like a very soupy broth. Also, at times, I have been unable to purchase the poblano peppers and substituted a can of diced green chilies. Works in a pinch.

  • This soup has become a staple in my kitchen. Easy and satisfying for all. To change it up, I’ve used a pork shoulder rather than chicken. I roast it with some simple seasonings until pull-apart tender, shred, and add to the soup when I normally would add the chicken. I’ve let it all simmer together for longer so the flavors can blend. More work than just using the rotisserie chicken, but it changes up the typical soup for those who get sick of chicken.

  • Amazing recipe. For years I have been looking for this type of chicken chilli and this recipe doesn’t disappoint. I have also done this without chicken and it is just as good

    • This is a staple in our household. We love it! So flavorful. I substitute veggie broth instead of chicken broth sometimes and it tastes just as good. Also have roasted the poblanos for a little smoky flavor.

  • I’ve made this recipe many times and we love the comfort it provides with it’s warm cozy flavors. I’m doing a chili bar on Friday night this week and 120 people have signed up to come. I’ll be making this recipe x6. Will let you know everyone’s comments after the event! Thanks for sharing your recipes.

  • This was so delicious! I’ve never had white chili before and the picture intrigued me. I did have to substitute Poblano peppers for Pasilla peppers and they looked almost identical to the peppers to the picture and tasted great. I also read that some grocery stores actually mix them up when labeling. I did not have low sodium broth so I used regular broth and then I did not add any additional salt.
    I served this with a little sour cream on top and tortilla chips on the side. It was a hit with my family!

  • Super easy, and I add more jalapenos with the seeds! I do like your trick slicing the jalapenos not to get the seeds in, but…

  • This is my go to Chili recipe! Since, I have a toddler I use bell peppers instead of the chilis and it is perfect! Pairing this with Jenn’s cornbread muffins is a must! 🙂

  • I haven’t made this yet but planning on it, and considering roasting the poblanos first, will this alter the flavor much?

    • I think that would be nice — it may add a subtle smoky flavor. Hope you enjoy!

  • Could I substitute ground turkey for the chicken?

    • Sure. I’d season it with a little salt and pepper, saute it, and set it aside. You can add it back in when the chicken gets added to the recipe. Please LMK how it turns out if you try it!

  • Outstanding flavor with just the right amount of heat. Love that it is so easy to make and makes for great leftovers.

  • So easy and tasty, loved by all family

    • — Natalie Daniel
    • Reply
  • I made this yesterday and my family loved it!! Your recipes are always fabulous 💖

  • I make this alot as it is so good. Today I just poached two large chicken breasts with some TJ onion salt. I couldn’t get a rotisserie chicken. I think I like it better using the chicken breasts as it is less messy than dealing with a carcass and the white meat is zero points if you follow WW.

  • Excellent recipe! Only included the pureed beans due to picky kids, who had no idea pureed beans were in soup. Family loved it. Served with homemade cornbread. Recipe is a keeper, thank you!

  • I’ve tried quite a few white chili recipes over the years, but this one is a keeper. Other than using shredded chicken breasts instead of the rotisserie chicken, we changed nothing. Thank you for sharing.

  • Very very tasty. I didn’t have white beans so I used black beans. I also didn’t have any peppers but I used some homemade hot sauce made from chili’s and it was perfect and quick. Other than the substitutions I followed the seasonings exactly. Such an easy meal! We used Greek yogurt instead of sour cream for garnish. Will definitely make this again.

  • Instead of using a store-bought rotisserie chicken, I cooked my own from frozen at low in the slow cooker for 10 hours. The chicken fell off the bone and left a good quantity of stock which I could then use to make the broth for the recipe. It wasn’t all that much more trouble and was well worth it, as it resulted in richer flavors!

  • Made this tonight. It really comes together nicely with the suggested garnishes. Easy to make, very tasty and filling. Don’t be afraid of using the two types of peppers and spices, in fact next time I might leave in some seed for an extra kick. Great for a cold night.

  • This chili came out great. Been meaning to make it for awhile and finally did. It paired lovely with fall weather. One question Jenn, I used cannellini beans instead of white beans, is that ok to substitute?

    • Glad you liked it! Yes, cannellini beans are fine here. 🙂

  • Hi Jenn,
    I am looking to make this soon, but I do not have a food processor. Could I use a blender? Please let me know when you can. Thank you!

    • Sure, Jess, a blender will work. Enjoy!

  • This is one of my go-to dinners–and I have served it for company as well. It’s so easy to through together, but everybody loves it. It tastes even better the second day (If I can get it to last that long!)

    • Do you think I could put this all together in crockpot and cook on low?
      I love this recipe and have made several times but thinking I’d like to try in crockpot.
      Thanks

      • Glad you like it, Jessie! I think this could be made in a slow cooker. I don’t have a slow cooker, 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!

  • Do I need to drain the can of beans before I process it with a cup of broth?

    • — Virginia Lehner
    • Reply
    • Yes – Hope you enjoy!

    • This was good. Used blender instead of food processor and it worked just fine. I hate cilantro and cumin so I excluded those. I used extra (regular) chili powder and some red pepper flakes. I also used a tiny, tiny bit of canned jalapeño. And good thing, because this was very spicy to me! But very tasty! The corn is delicious and I will be adding more: Nice change from regular chili.

      • — Lauren Frederick
      • Reply
  • I made this for a family gathering and everyone liked it. The 4 cups of ck broth wasn’t enough so I double it, and added a little cream. Of course this made it more soupy but I did a slurry to thicken it but it made it too chalky. Seasoning was okay but I added more spice for flavor. Overall, I will make this again but next time add the flour at the beginning with the sautéed veggies.

  • This recipe is so good!! I’m pitching all my other Chicken Chili recipes, this one tops them all.

  • We LOVE this recipe, it’s been a go-to for years! Today I made a small modification, after the peppers/onions/garlic/spices were ready and before adding the pureed beans and broth, I removed the peppers and onions and pan roasted the corn with lime juice to deglaze the pot for about 5 minutes. I removed the corn and put it aside, put the onion and pepper back, and went on per the recipe. This was a nice enhancement absolutely worth the extra time and effort!!

  • So flavourful! Another keeper for this household. Thanks!

  • I just made this for dinner. I used green peppers with the jalapeno and flat leave parsley instead of cilantro. It was delicious. I’ll be making this again for sure. Thanks for a great recipe.

  • Highly recommended!!!

  • This soupy chili is amazing! The levels and depths of flavours were delicious. I replaced the corn with hominy to keep it on the salty/savoury side, and it resembled an old family soup recipe. Will definitely be making it again!

  • This is now my go to recipe when taking a meal to a friend in need. It is a huge hit with hungry teenagers who always ask their mom to get the recipe 😊. Because I find teenage athletes are looking for a protein filled meal, I roast my own large chicken seasoned well with a lime chili spice blend. I tend to do this while making dinner the night before, let it cool and shred then or the next day. Thank you, Jenn! It’s so nice to have a reliable “go-to” meal for friends.

  • Hi Jenn,
    Could I use white kidney beans to replace the white beans?
    Thanks so much! Love all your recipes!

    • — Jennifer Patzer
    • Reply
    • Sure! Hope you enjoy. 🙂

  • Good Morning, Jenn.

    I have a package of boneless, skinless chicken breasts that I need to use up. What method would you recommend for cooking them to use in this chili to achieve the proper texture? Boiled, then shredded? Roasted, then shredded? Thank you!

    • Hi Bethany, I think I’d roast them with a little olive oil, salt, and pepper and then shred. Hope you enjoy!

      • I have made this recipe quite a few times and am having for dinner tonight. It is delicious!! The only thing I do differently is that I roast my own chicken in the oven instead of using a rotisserie chicken. It comes out amazing! I always look at this site for recipes. I also make the French apple cake. I am thinking that could be dessert tonight.

        • — Marnie on October 21, 2023
        • Reply
  • Wow, this was exceptionally good. This has been on my to-try list for ages, and the only bad thing is that it took me so long to get around to trying it. The recipe was really easy to follow and it tasted amazing. I’d give it 6 stars if I could and will definitely be making this again and again. This is going into my regular dinner rotation. Thanks, Jenn!

    • A bit over 4 months since I left this comment, and I have made this dish so much because it continues to be really easy and really tasty! It’s very forgiving for substitutions, which has been important lately when the stores have invariably been out of *something* I need — in different batches, I’ve replaced the whole white beans with black beans, and the jalapeño with chipotle chili powder. And if I don’t have a rotisserie chicken, I poach a couple of chicken breasts in a cup of the broth and shred them. I freeze leftovers in single portions, and they reheat well and taste just as amazing. I recommended this to my mum and got her hooked too. Thanks again, Jenn, for this winner.

  • Hi Jenn,

    Could I add some of your salsa verde to this? I have a garden full of tomatillos!

    Thank you for all your recipes!

    Kristen Berry

    • Sure – that would be an interesting twist!

      • The soup was delicious and on the second night I added a cup of your salsa verde to it and it was wonderful! THANK YOU!

  • This recipe was so effortless and turned out so tasty!
    I had to substitute the Poblanos peppers with Capsicum (ie Bell Peppers) because it was not available here in Australia. Highly reccomend this quick, easy, nutrition and tasty recipe. You never fail me, Jenn!

  • Another 5 star recipe that’s easy to prepare! Thanks again!

  • Really delicious and simple to prepare. Definitely a keeper!

  • Hi! What can I substitute if I can’t find poblano peppers?

    • Hi Ju, you can use bell pepper in place of the poblano. Hope you enjoy the chili!

    • My boyfriend who doesn’t like chili in general loves this recipe!!! He even fought over the leftovers for his lunch tomorrow. That’s how much he (and I ) like this. Cannot wait to make it again for friends and family. Thanks so much!

  • Jenn, your blog and cookbook are my new favs! My 4 kiddos and husband (and I!) have LOVED your recipes! And you make me look like a good cook. 😉 Thank you for sharing your culinary passion & giftedness with us!

    About the white chicken chili recipe, I made it last night for the first time and it was a huge hit! So I plan to make it again this weekend for company, which will be a family of 7. For 13 people (4 adults + 9 kids), I’d like to make it ahead of time in several batches on the stove top and then reheat later. Would it work to triple the recipe the night before, store it in the fridge overnight, and then reheat it all together the next day in a crock pot? To ensure that it stays warm while being served? Or would the crock pot method make it mushy?

    Thank you again for being such a blessing my family and me!

    • Glad you’re enjoying the recipes, Carrie! Yes, what you’re suggesting for the chili will work just fine. Hope everyone enjoys!

  • Another five star recipe we loved it and was very easy to make. Again thanks, Greg

    • — Greg and Sherry Heiden
    • Reply
  • This recipe is unbelievably delicious! I added an extra jalapeño and left seeds in because we like some heat. We had it for dinner last night and I couldn’t stop thinking about it so I’m now eating it again for breakfast:)
    This is most definitely a keeper

    • This is very delicious! I made it a month ago and my picky son came with his friends tried it and my whole pot was gone. This morning my son woke up under the weather and asked if I can make it! I’m happy my son request something. So far every recipe of your has been a favorite! You are an excellent chef. Thank you Jenn.

  • Being culinary trained, I perused the ingredients and decided to give it a try. I turned this version into a soup, due to having a family of four with friends. I added the chicken carcass from the rotisserie to the pot of stock, added water and reduced to 2/3rds, removed the bones, added a 1/2 cup of half and half and thickened with a corn starch slurry. Finished with a soaked, cooked bag of dry Great Northern White beans and frozen corn. Served with shredded Colby cheese, dollops of sour cream and yellow corn tortilla chips. It was arguably one the best we’ve ever had.

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