White chicken chili is an easy and filling meal to make on a cold winter day. Shredded chicken, cannellini beans, chiles, and corn make this simple stovetop meal hearty and flavorful.
Looking for new winter dinner ideas? Make a batch of hearty white chicken chili.
This easy stovetop recipe is filled with juicy chicken, cannellini beans, peppers, onions, and flavorful southwest spices. While it looks time consuming, you can have a batch ready in about 30 minutes!
Serve white chicken chili for a quick weeknight meal. It has a mild, savory flavor that the entire family can enjoy. For more heat, add in some diced poblano or jalapeno peppers or a dash of red pepper flakes.
Ingredients and substitutions
- Chicken - Chicken breasts or thighs can work in this recipe.
- Beans - You'll need two 15 ounce cans of cannellini beans for this recipe. Drain and rinse your beans before adding them to the pot. Dry, uncooked beans cannot be substituted - this recipe doesn't cook long enough to cook dry beans.
- Oil - Olive oil can be substituted with your favorite cooking oil if desired.
- Onion and garlic - Add flavor to the chili. I don't recommend omitting either ingredient.
- Green chiles - Add flavor to the chili. Use either two 4-ounce cans or a 7-ounce can, whatever you can find in the store.
- Seasoning - Cumin, paprika, oregano, salt, and pepper add a mild, savory flavor to the chili.
- Corn - Adds flavor, crunch, and brightness to the chili. Corn can be frozen (which I find easiest to keep on hand), canned, or cut fresh off the cob.
- Broth - Regular chicken broth adds flavor to the base of the soup. I don't recommend using low sodium broth for the best flavor.
Tips and tricks
Meat themometer - Using a meat thermometer is the best way to tell exactly when your chicken is done. Cook to 165 degrees Fahrenheit in the center for perfectly moist chicken.
Optional garnishes - I like adding chopped cilantro to the top of my white chicken chili. Other garnish ideas include tortilla strips, crumbled tortilla chips, or a dollop of sour cream.
Storage
Leftover chili will keep for about 3 to 4 days in the refrigerator. Reheat leftovers in the microwave or over medium heat on the stovetop.
Chicken chili also freezes well for up to 3 months in a freezer-safe container. To thaw, transfer to the refrigerator overnight.
Frequently asked questions
If you'd like to make your chili base creamy, add 4 to 6 ounces of heavy cream during the last step of cooking when adding the diced chicken back to the pot. Stir to incorporate and add more cream as desired. You could also serve your chili as written and add a dollop of sour cream on top.
This chili has a thin broth base. If you prefer a thicker base, you've got a few options. Before adding the cooked chicken back to the pot, transfer a few ladles of soup (beans, peppers, and corn included) to a blender and blend until smooth. Pour back into the pot and stir to incorporate. You could also actively mash some of the beans in the pot while the soup cooks, which helps thicken the broth naturally. Alternatively, add a tablespoon of cornstarch to a small bowl with a few tablespoons of broth. Stir until dissolved, pour into the pot, and stir until incorporated.
This recipe makes a mild chili. If you'd like more heat, add some chopped fresh poblanos or jalapenos into the pot along with the onions. You could also add a few pinches of red pepper flakes or cayenne pepper along with the rest of the seasoning.
Recommended
📖 Recipe
White Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 32 ounces chicken broth
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 30 ounces canned cannellini beans, drained and rinsed
- 1 ½ cups frozen corn kernels
- 7 ounces canned diced green chiles
- 1 ½ pounds chicken breasts
Instructions
- In a stock pot over medium heat, add olive oil. When hot, add diced onion and cook until lightly browned around the edges and beginning to turn translucent, about 4-5 minutes. Add garlic and cook an additional 30 seconds.
- Add broth, cumin, paprika, oregano, salt, pepper, cannellini beans, corn, and green chiles to the pot and stir to combine.
- Add chicken breasts to the pot and bring to a simmer. Cover, reduce heat to low, and cook until chicken reaches 165F in the center. This should take about 20-25 minutes but depends entirely on the size and shape of your chicken. I recommend testing with an instant-read thermometer to help prevent dry chicken.
- Remove chicken from the pot and carefully cube into bite-size pieces. Return chicken to the pot and stir to combine.
- Portion chili into bowls and serve, optionally topped with chopped cilantro and a dollop of sour cream.
Equipment Recommendations
Notes
- Storage: Leftover chili will keep for 3 to 4 days in a tightly sealed container in the refrigerator or up to 3 months in the freezer. To thaw, transfer to the refrigerator to thaw overnight.
- For mild chili: Choose mild green chiles or substitute with a large chopped bell pepper. Add the bell pepper along with the onion to cook down in step 1.
- Optional toppings: Crushed tortilla chips, chopped fresh cilantro, or a dollop of sour cream.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!