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Chicken Dinner One Pot
4.7 from 33 votes

White Chicken Chili

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By: Joanna Cismaru •7/31/23 20 Comments

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

This simple White Chicken Chili is loaded with flavor from delicious cannellini beans, tender chicken and a rich and creamy broth. It’s so comforting for a cold night in, yet light enough to enjoy even when the sun is out.

a bowl of white chicken chili garnished with cheese and jalapeno peppers
Table of Contents Open
  • Easy White Chicken Chili Recipe
  • Ingredients You’ll Need
  • How To Make White Chicken Chili
  • What Else Can I Mix Into My Chili?
  • How to Make White Chicken Chili in a Slow Cooker
  • How to Store Leftovers
  • Freezing
  • Love This Recipe? Try These:
  • White Chicken Chili
    • Video
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy White Chicken Chili Recipe

If you’re a fan of the bold and comforting flavors of chili, but you’re looking for a lighter fare, this is the answer! Each bowl of my white chicken chili is surprisingly filling for the measly 327 calories it packs. Eating healthier is so much easier when you can make a meal so delicious like this! It’s all about the layers of flavors.

I’ve used a mixture of spices, fresh, and canned ingredients to give you the sustenance you need after a busy day, without weighing you down. You all know I love some fresh greens as optional garnish, but this time I promise these toppings really take the dish to the next level! You don’t want to leave them out.

Ingredients You’ll Need

overhead shot of ingredients needed to make white chicken chili
  • Olive oil – You can use sunflower, safflower, vegetable, or avocado oils instead.
  • Chicken breast – Cubed thighs or even ground chicken will work too.
  • Onion – I used a white onion, but yellow or red, whatever you have on hand, will be great.
  • Salt – Season to taste.
  • Cumin – You can use as much or as little as you like.
  • Chili powder – I found a chipotle chili powder that tastes amazing! Use any type you like best.
  • Cayenne pepper – I just used a bit to make the level of spice alright for everyone. You can cut it out completely or use more if you want.
  • Oregano – I used dried. If you use fresh, double the amount called for.
  • Garlic – You know what I always say! The more the merrier. You can use as much or as little as you like.
  • Chicken broth – I always use unsalted. If you have veggie broth on hand, that’ll work too.
  • Cannellini beans – These are also referred to as white kidney beans.
  • Canned green chiles – I used one can. You can use fresh chiles for some added heat.
  • Half and half cream – This is cream that is usually around 10% MF. You can use anything from 10% – 35%.
  • Toppings – This is the best part, right? I used Monterey Jack cheese, fresh sliced jalapeño, lime wedges, and cilantro.

How To Make White Chicken Chili

process shots showing how to make which chicken chili
  1. Prep the beans and chicken: Use a potato masher or fork to mash one can of the beans. Heat the oil in a large pot over medium heat and add the chicken, onion, cumin, chili powder, oregano, cayenne pepper, and salt. Sauté, stirring occasionally, until chicken is no longer pink.
  2. Simmer: Stir in the garlic and cook for about 1 minute. Add the broth and green chiles, then bring everything to a boil. Reduce the heat to a simmer and add both the mashed and whole beans. Simmer for 30 minutes.
  3. Finish the chili: Stir in the half & half and cook for another 5 minutes. Ladle the chili into bowls and finish them with your favorite toppings.

What Else Can I Mix Into My Chili?

Making a big pot of chili is a great opportunity to clean out some items from your fridge or pantry. Give these ideas a try!

  • Red kidney, pinto, or black beans
  • Chickpeas
  • Coconut milk instead of cream
  • Fresh herbs
  • Pork, turkey, or sausage, cubed or ground. (fat drained if needed)
  • Bell peppers
  • Celery
  • Peas
  • Corn
  • Fresh avocado, as a topping
overhead shot of white chicken chili in a large dutch oven

How to Make White Chicken Chili in a Slow Cooker

This is a great recipe to toss into your slow cooker before heading to work! Homemade dinner is possible even for your busiest weeknights.

Add all the ingredients, except for the cream and the toppings, to your slow cooker. Mix everything well and set for either 8 hours on low or 4 hours on high. Mix in the cream, then cook for 15 more minutes on high. Ladle into bowls and add your toppings.

Keep in mind that with my stovetop method, some of the liquid has a chance to evaporate. If you want your chili to be more thick, eliminate 1/2 – 1 cup of broth from the recipe.

How to Store Leftovers

Your leftovers will last 3-4 days in the fridge. Let it cool down fully in the pot before transferring to an airtight container and refrigerating. You can reheat either in the microwave, or on the stovetop over medium heat.

Freezing

Want to freeze this recipe? This recipe is perfect for freezing! It’ll last 4-6 months frozen. You can freeze in individual servings, or all in one large container.

It’s easiest to let your chili thaw in the fridge overnight before reheating. You can also thaw it straight from the freezer in the microwave or on the stovetop, you’ll just have to keep a close eye on it and stir often.

overhead shot of a white bowl loaded with white chicken chili topped with cheese and jalapeno peppers

Love This Recipe? Try These:

  • Chicken Barley Soup
  • Healthier Beef Chili
  • Slow Cooker Chicken Chili
  • Pork Chili Verde
  • Chicken and Corn Chowder
  • World’s Best Chili
  • Chicken Meatball Noodle Soup
  • Skillet White Chicken Lasagna
  • Leftover Ham and Bean Soup
  • Cincinnati Chili

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of white chicken chili in a bowl topped with sliced jalapenos
4.70 from 33 votes

White Chicken Chili

Prep 15 minutes minutes
Cook 45 minutes minutes
Total 1 hour hour
8
Rate Recipe Print Recipe
This simple White Chicken Chili is loaded with flavor from delicious cannellini beans, tender chicken and a rich and creamy broth. It's so comforting for a cold night in, yet light enough to enjoy even when the sun is out.
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Video

Ingredients

  • 1 tablespoon olive oil
  • 1½ pound chicken breasts (boneless and skinless, cut in small cubes)
  • 1 large onion (chopped)
  • ½ teaspoon salt
  • 2 teaspoon cumin (ground)
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 4 cloves garlic (finely chopped)
  • 32 ounce chicken broth (low sodium or no sodium added (2 containers))
  • 42 ounce cannellini beans (or Great Northern, drained and rinsed (3 cans))
  • 4 ounce chopped green chiles ((1 can))
  • ½ cup half and half

Toppings

  • 1 cup Monterey Jack cheese (shredded)
  • 1 jalapeno pepper (sliced)
  • 1 lime (cut in wedges)
  • cilantro (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Using a potato masher or fork, mash one can of the beans until smooth. This will help to make the chili a bit thicker and creamier.
  • Heat the oil in a large Dutch oven over medium heat. Add the chicken, onion, salt, cumin, chili powder, cayenne pepper, oregano, stir and cook until the chicken is no longer pink. Stir in the garlic and cook for another minute.
  • Stir in the broth and green chiles then bring to a boil. Reduce heat to low and add the mashed beans, and the other 2 cans of beans. Simmer for 30 minutes. Stir in the half and half cream and cook for an 5 minutes.
  • Serve topped with cheese, jalapeno peppers, lime and cilantro.

Equipment

  • 6 Quart Dutch Oven

Notes

  1. Leftovers will last 3-4 days in the fridge. Let it cool down fully in the pot before transferring to an airtight container and refrigerating. You can reheat either in the microwave, or on the stovetop over medium heat.
  2. This recipe is perfect for freezing! It’ll last 4-6 months frozen. You can freeze in individual servings, or all in one large container.

Nutrition Information

Serving: 1servingCalories: 327kcal (16%)Carbohydrates: 29g (10%)Protein: 33g (66%)Fat: 11g (17%)Saturated Fat: 5g (31%)Cholesterol: 73mg (24%)Sodium: 738mg (32%)Potassium: 503mg (14%)Fiber: 8g (33%)Sugar: 1g (1%)Vitamin A: 331IU (7%)Vitamin C: 12mg (15%)Calcium: 242mg (24%)Iron: 5mg (28%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of white chicken chili in a bowl topped with sliced jalapenos

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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20 Comments
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Jean
Jean
Posted: 22 days ago

Hey Jo!
Which one is it–32 ounces of chicken broth or two containers? Making this now. Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jean
Posted: 22 days ago

2 containers is 32 ounces, but if your containers are different, you’ll need 32 ounces.

0
Reply
Kelly
Kelly
Posted: 6 months ago

5 stars
This was great! I ended up making it the instant pot. I left out the dairy and put in whole large boneless chicken breast. I cooked it 20 minutes with natural release and shredded the breast. I served it with corn bread. It was healthy and tasted fantastic.

0
Reply
Bourbon Guy
Bourbon Guy
Posted: 10 months ago

Was a bit soupy, so I added 1 additional can of mashed cannelloni beans plus another can of whole beans and adjusted the spices. Will be making this again.

0
Reply
Nikki Todd
Nikki Todd
Posted: 2 years ago

5 stars
I made this tonight, and it was absolutely delicious. Just finished my 2nd bowl. Enjoyed it with cornbread. Wonderful.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Nikki Todd
Posted: 2 years ago

Awesome to hear! We usually can’t have just one bowl of this chili either 😉 So glad you liked it!!

0
Reply
Liz
Liz
Posted: 2 years ago

5 stars
Made this tonight and it was so easy and delicious! Husband had two huge bowls.

0
Reply
Nicole Enright
Nicole Enright
Posted: 2 years ago

This white bean chicken chili is so delicious. I’ve made it twice and it’s such a hit! Jo you create the best recipes….during this crazy Covid year I am thankful for you! You saved many mealtimes!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nicole Enright
Posted: 2 years ago

Thank you, Nicole! I’m so glad to hear this. 🙂

0
Reply
Marianne Soucy
Marianne Soucy
Posted: 3 years ago

5 stars
Made this twice in the last two weeks it is delicious!

0
Reply
Jessica
Jessica
Posted: 7 years ago

Thank you I’ll try it tomorrow for a chili cook off with neighbourhood friends.

0
Reply
Maralee Matsumoto
Maralee Matsumoto
Posted: 7 years ago

5 stars
Good Morning Jo!! Made my second recipe of yours and another success. This chili came together very easily and is a great alternative to my red chili, delicious ? I’ll keep you posted on my future “adventures in Cooking with Jo”

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Maralee Matsumoto
Posted: 7 years ago

You’ve made my day Maralee!!! Thank you. I’m so happy you’re enjoying my recipes and please do keep me posted. 🙂

0
Reply
michele leblanc
michele leblanc
Posted: 9 years ago

Lol – you’re my kind of cook! Love your blog, your recipes AND your killer sense of humor! Keep it coming, Jo….

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  michele leblanc
Posted: 9 years ago

Thanks Michele!

0
Reply
michele leblanc
michele leblanc
Posted: 9 years ago

5 stars
Hey Jo – is the chicken raw when you put it in the crockpot, or do you brown it first?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  michele leblanc
Posted: 9 years ago

It’s raw, why complicate our lives?

0
Reply
Lizzyirwin
Lizzyirwin
Posted: 9 years ago

Another Aussie who is very happy to see wintery recipes…this one looks great and I look forward to trying it. Love crockpot recipes!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lizzyirwin
Posted: 9 years ago

Thanks Lizzy! 🙂

0
Reply
Thalia @ butter and brioche
Thalia @ butter and brioche
Posted: 9 years ago

yum.. definitely perfect for this winter weather we’re experiencing here in australia at the moment, i think i know what i will be making for dinner tonight. thanks for sharing!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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