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White Chicken Chili – Easiest Recipe!

4.8
/5
1 hr 20 mins
12 Comments
Jump to Recipe
By: Rachel GurkPosted: 04/15/2011Updated: 08/31/2021

This post may contain affiliate links. Please read my disclosure policy.

Overhead view of chicken chili, with text overlay.
Overhead view of chicken chili, with text overlay.
Overhead view of chicken chili, with text overlay.
Overhead view of chicken chili, with text overlay.

White chicken chili, gently seasoned and loaded with chicken, corn, beans, and tomatoes, is one of my most requested recipes!

White chili in a bowl and in a pot, with fresh cilantro and tortilla strips.
Table of Contents
open
  • 1 About this chicken chili
  • 2 What You’ll Need
  • 3 How to make this recipe
  • 4 FAQs
  • 5 Make it your own
  • 6 Storage and Reheating Tips
  • 7 Make-Ahead Ideas
  • 8 Warm up with more chili Recipes
  • 9 Get the Recipe: White Chicken Chili

White chicken chili with tender chicken, lots of beans, tomatoes, corn, creamy cheese, and mild Southwest seasoning — this chili is always welcome. It’s perfect for tailgate parties or game days. Mild, but with tons of flavor, this is one of my most popular recipes.

Almost everyone likes white chicken chili. It’s easy to make, always turns out, and is a one pan meal for easy cleanup. You can make it spicy, or not spicy at all. Topped with Monterey Jack cheese and your favorite toppings, it’s hard to resist. 

If I’ve invited a big crowd, I’ll have two kinds of chili, red and white, simmering in slow cookers. I add an array of toppings and have a serve-yourself chili buffet. I usually accompany the chili with homemade corn bread, veggies and dill vegetable dip, and a couple kinds of cookies for an easy party menu. Queso dip is always a hit, too, as well as 7 Layer Dip with tortilla chips.

Large pot of white chicken chili.

About this chicken chili

I like to use already cooked boneless skinless chicken breasts, diced or shredded. I almost always have some in the fridge or freezer. It’s such a time saver. Buy a family pack of chicken and cook up the whole pack for future easy dinners.

If you don’t happen to have cooked chicken, you can poach the chicken in the pan before you begin cooking the soup. Once the chicken is poached, remove it from the pan to cool slightly before you shred or cube it.

This recipe is so easy to make. Simply sauté the onions, add everything else, and simmer. An hour of simmering is about right, but if you run out of time, no problem, go ahead and serve it, it’ll be fine. Or if you want to simmer the chili two hours, ditto. It’s super flexible that way.

I’ll run through the basics of this recipe here. You’ll find the printable recipe card at the end of the post, with complete directions and nutrition information.

Chicken chili in a bowl with avocados, cilantro, and cheese.

What You’ll Need

  • Boneless skinless cooked chicken: Either breasts or thighs are fine, or a combination.
  • Canned Great Northern beans and black beans: The black beans are something I’ve added over the years because I love lots of beans. Leave these out for a more traditional looking white chicken chili.
  • Canned diced tomatoes: There’s no need to drain the tomatoes. Choose a no-salt variety if you can find them.
  • Salsa: Mild, medium, or hot – your choice!
  • Corn: Canned or frozen is fine.
  • Onion: Any type of onion will do. I usually use a yellow cooking onion for recipes like this.
  • Ground cumin, Mexican oregano, salt and pepper
  • Monterey Jack cheese
  • Toppings! Sliced avocado, fresh cilantro, crispy tortilla strips, crumbled tortilla chips, sour cream, whatever you like. 
Overhead view of ingredients needed for white chili, all in glass bowls.

How to make this recipe

This recipe is super easy to make, which is why I love it! As always, keep scrolling for the condensed and printable version of the recipe.

First, grab a giant pot and sauté onions in olive oil until tender.

Onions cooking in oil in a blue and white pot.

Once they’re translucent, you’ll add your spices and salsa. Stir them around a bit to let them toast. This really draws out and intensifies the flavors!

Spices on top of onions in a large pot.

After a minute or two, you’ll add all the beans, corn, diced tomatoes, chicken, and chicken broth. Stir to combine and bring to a boil. Once it’s boiling, reduce to a simmer and simmer for 30 minutes or 2 hours. This one is seriously so forgiving.

Overhead view of white chili not yet mixed together in a large blue and white pot.

Right before you’re ready to serve the chili, melt in the cheese, or save it and sprinkle it on the top. 

FAQs

Should chili be thick or soupy?

While this is a matter of personal preference, chili is usually somewhat thick, with more of a stew-like consistency rather than soup. Keep reading for suggestions on how to thicken chili.

How do I thicken white chicken chili?

There are a few ways to thicken your chili:
-Try adding masa harina or cornmeal to the broth, 1 tablespoon at a time.
-Simmer the chili longer with the cover off to reduce the brothiness.
-Make a cornstarch slurry, using a bit of broth and 1-2 tablespoons of cornstarch. Stir the broth and cornstarch together until blended; stir into the chili.
-Mash some of the beans before adding them to your chili.

What are the seasonings for white chili?

Usually white chili contains onion, garlic, cumin, Mexican oregano, and cilantro, along with some kind of chili pepper such as jalapeño, poblano, or bell pepper.

Make it your own

There are lots of ways to customize this white chili. This recipe is super flexible. Use dark meat, if you prefer. Deli chicken or leftover turkey work fine. Add more seasoning, or less. Add garlic, if you like, or a can of green chiles. Use whatever kind of beans you prefer, or happen to have in the house. Mix in the cheese for a creamy chili, or sprinkle it on each serving. Go crazy with toppings. 

You get the idea! White chicken chili is hard to mess up — it turns out great every time.

White chili in a large blue pot.

Storage and Reheating Tips

Leftover chicken chili? Lucky you! You can enjoy it for lunch tomorrow, or another dinner.

Store leftovers in a covered containers in the fridge for 3 to 4 days, or in the freezer for a month.

White chicken chili being ladled out of a pot.

Make-Ahead Ideas

Make a double batch and freeze half for another day. Thaw in the fridge overnight. Heat it slowly on the stove or microwave, or put it in your crockpot for a couple of hours until it’s heated through.

Overhead view of a bowl of chili made with chicken, with a spoon and garnishes.

Warm up with more chili Recipes

  • Instant Pot White Chicken Chili
  • Vegetarian Chili – Stovetop or Slow Cooker
  • Slow Cooker White Chicken Chili
  • Easy Chicken Chili Recipe — with only FIVE ingredients!
  • Slow Cooker Texas Chili — the best crockpot chili!
  • Instant Pot Chili — Paleo and Whole30 compliant
  • Chili Seasoning Recipe
  • Turkey Quinoa Chili (under 400 calories!)
  • Vegetarian Quinoa Chili with Black Beans
  • Turkey and Beef Chili with Beer and Beans
  • Jerk Chicken Chili

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Chicken chili in a bowl garnished with avocado, cilantro, cheese.
Recipe

Get the Recipe: White Chicken Chili

4.8 from 5 votes
Prep Time: 5 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 20 mins
8 servings
Print Rate Recipe
Prevent your screen from going dark
White chicken chili, gently seasoned and loaded with chicken, corn, beans, and tomatoes, is one of my most requested recipes!

Ingredients

  • 1 medium yellow onion, chopped
  • 1 tablespoon olive oil
  • 1 cup salsa (I use medium)
  • 1 1/2 teaspoons dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 jar (48 oz.) great Northern beans, rinsed and drained
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (15.25 oz.) yellow corn, drained (frozen corn is fine, too)
  • 1 can (14.5 oz.) can low-sodium diced tomatoes, undrained
  • 4 chicken breasts, poached (or baked), cubed or shredded
  • 4 cans (15 oz. each) reduced sodium chicken broth (or 5 cups of homemade broth)
  • 2 cups (8 oz.) shredded Monterey Jack cheese
  • Optional toppings: tortilla strips or chips, fresh cilantro, sour cream, sliced avocado, etc.

Instructions

  • Heat oil in large pot or Dutch oven over medium-high heat. Sauté onion in oil until tender. Add salsa, cumin, oregano, and cayenne pepper.
  • Add great Northern beans, black beans, corn, diced tomatoes, chicken, and chicken broth. Mix thoroughly, bring to a boil, reduce heat and simmer for one hour (see note).
  • Right before serving, add cheese and stir until melted. Or, if you prefer, sprinkle the cheese on top of each serving.

Notes

  • Use more or less broth, to taste, for desired consistency.
  • The chili can be simmered for less time, or longer. Shoot for an hour, but it won’t be ruined if you don’t have an hour. If you simmer longer, I would recommend adding the corn later so that it doesn’t get tough.
  • Nutrition information does not include optional toppings.

Nutrition Information

Calories: 613kcal, Carbohydrates: 64g, Protein: 56g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 98mg, Sodium: 723mg, Potassium: 1512mg, Fiber: 15g, Sugar: 6g, Vitamin A: 624IU, Vitamin C: 13mg, Calcium: 379mg, Iron: 6mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Lindsay says

    February 8, 2012 at 1:21 pm

    This recipe is absolutely DELISH!!!!

    Reply
  2. Marla says

    September 9, 2011 at 9:14 am

    Love it!! Thanks, will share this link on my post today :)

    Reply
    • Rachel says

      September 9, 2011 at 9:15 am

      Thanks Marla!

      Reply
  3. danasfoodforthought says

    April 29, 2011 at 2:07 pm

    This looks great!! Thank you for submitting it to this week's BSI!

    I love white chicken chili… I actually got turned on to it by Ruby Tuesday's of all places, but I have yet to make it at home!

    Reply
  4. Rachel says

    April 18, 2011 at 4:53 pm

    Thanks everyone!

    Reply
  5. Brittany (A Healthy Slice of Life) says

    April 18, 2011 at 1:09 pm

    Oh that looks delicious! This will be on my 'must-make' list next time the temperature dips :)

    Reply
  6. Beth @ DiningAndDishing says

    April 18, 2011 at 1:05 pm

    I love chili – it's such a hearty soup that totally works as a meal all on it's own! I love your idea to use chips instead of silverware :).

    Reply
  7. Lisa (bakebikeblog) says

    April 17, 2011 at 11:10 pm

    my oh my – that looks so wonderful and comforting!

    Reply
  8. Sweet And Crumby says

    April 16, 2011 at 1:48 pm

    Thanks for sharing a crowd pleaser. It's always good to have a stock pile of those. Can't wait to try it.

    Reply
    • Daisy says

      December 23, 2021 at 8:21 pm

      Delicious! I made this for my family and they loved it. The cilantro really made it feel fancy. My boys liked it so much, they ate the rest for lunch the next day! I did add a little garlic and also a 4oz. can of chiles when it was cooking. And for serving we did all of the suggested garnishes: advacado, pepper jack cheese, sour cream, tomato, cilantro, and chips,. Thank you for sharing the recipe.

      Reply
      • Rachel Gurk says

        December 28, 2021 at 7:38 am

        So glad you liked it! I’m all about the garnishes too – yum!

        Reply
  9. Nutmeg Nanny says

    April 16, 2011 at 3:29 am

    This looks great! I love this recipe. I will have to give it a try :)

    Reply

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