Easy White Chicken Chili – this comforting and delicious white chicken chili is easy to make thanks to rotisserie chicken. You can have a bowl of yummy white chicken chili on the dinner table in no time!
A Busy Day Calls for Easy White Chicken Chili
During the fall and winter months, we are always looking for easy and comforting dinner recipes, how about you? Chili is always a staple at our house and this Easy White Chicken Chili is the best because it is SO easy and the flavors are SO good. The chili is made in one pot, making clean up a breeze too! It is the perfect meal for a busy weeknight dinner.
Rotisserie Chicken for Easy White Chicken Chili
This chili is beyond easy because there is a secret ingredient, store-bought rotisserie chicken. Pick up a rotisserie chicken at the grocery store and shred it for this chili recipe. If you happen to have leftover chicken, you can shred it or chop it up for this chili too. I love it when leftovers turn into a delicious meal!
You can also use leftover turkey, we always make this chili after Thanksgiving and Christmas because it puts the leftover holiday turkey to good use! Plus, everyone loves this healthy and hearty chili after the big holiday meal.
White Chicken Chili Ingredients
Traditional chili is made with kidney beans, tomatoes, and ground beef, but white chicken chili is different. For white chicken chili you use white beans, shredded chicken, and chicken broth. You can use navy beans, Great Northern beans, or cannellini beans. All of these white beans work well in this white bean chili recipe.
You also add the following ingredients to give the chili spice and flavor:
- onion
- garlic
- jalapeno
- diced green chiles
- lime juice
- cumin
- chili powder
- oregano
- cilantro
White Chicken Chili is a Favorite
I like to make this white chicken chili on the stovetop because it can be made in about 30 minutes. It is a great quick and easy weeknight meal. If you want to make crockpot white chicken chili, you can put all of the ingredients in the crockpot and turn it on low for 3 to 4 hours.
We like to make our Easy Cornbread or our Green Chile Cheddar Cheese Cornbread to go with this chili recipe. Cornbread and chili are a match made in heaven! You can also top your bowl of chili with shredded cheese, avocado slices, jalapeño slices, sour cream, cilantro, or tortilla chips.
If you are short on time, but still want a comforting and delicious dinner, make this Easy White Chicken Chili. It is always a favorite!
If you like this White Chicken Chili recipe, you might also like:
- White Chickpea Chili
- Dad’s Spicy Chili
- Slow Cooker Turkey Chili
- Slow Cooker Sweet Potato Chili
- Vegetarian Quinoa Chili
- Slow Cooker Beef Chili
How to Make White Chicken Chili
Check out the video below and watch how to make this easy white chicken chili. See for yourself just how easy this easy white chicken chili is. It easily adapts to what you have on hand and your specific tastes.
Soup
Easy White Chicken Chili
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- Cuisine
- American
- Servings
- 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeno minced
- 2 (15-ounce) cans white beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 3 to 4 cups chicken broth depending on how thick you want your chili
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 2 cups shredded rotisserie chicken
- 1/3 cup chopped cilantro
- Salt and black pepper to taste
- Optional toppings: avocado slices shredded cheese, sour cream, cilantro
Instructions
- In a large pot, heat the olive oil over medium high heat. Cook the onion until translucent, about 3-4 minutes. Add in the garlic and jalapeno and cook for 2 more minutes.
- Add the white beans, green chiles, chicken broth, lime juice, cumin, chili powder, oregano, chicken, cilantro, salt, and pepper. Stir and let simmer on low heat for 15 minutes.
- Ladle chili into bowls and serve with desired toppings.
Keywords
chicken chili, white chicken chili
What a great dinner recipe! Love these flavors!
I love white chicken chili! And this one looks absolutely delicious!
I want a large bowl of this yummy chili! Great flavors!
This is almost identical to mine, but being a Texan, my chili needs a teeny bit more of a kick… so I eliminate the green chilis and use a can of Original-Rotel tomatoes now if my jalapeno is extra large then I use Rotel’s Mexican Lime tomatoes…this looks so delicious as do all of your recipes…your pictures are so lovely they definitely make one salivate and ready to go prepare something…Have a blessed week
This white chicken chili looks amazing! I need it in my life!
Paige
http://thehappyflammily.com
hey girl this looks so yummy! It’s making my mouth water! Lunch time!!
Do you use canellini beans or great northern? What kind of white bean is best or does it matter?
Either will work!
This looks pretty tasty and pretty easy too – I am definitely adding it to my soup rotation this winter! Thanks for sharing the recipe
A perfect bowl of comfort food!
This looks so good. And I’m liking that the directions are so straight forward. It looks really tasty. I’ll have to make it soon.
Yummy ! This recipe will be on the table tonight !
I made this last night and even the picky eater who had taken one look and said yuk loved it. For me I could use a bit more spice but will definitely make this again. I had 4 chicken thighs in the freezer so stewed them and then used the broth from that in the soup. Would navy beans work in this as well?
This is one of our family’s favorite fall/winter soups. Your version looks delicious =)
Love this super healthy chili recipe!
Was just looking for my recipe, couldn’t find it.
Reading you blog for today and there was your recipe.
Love chicken chili.
This looks phenomenal!
I tried this version tonight instead of ChaCha’s White Chicken Chili from Allrecipes.com. It’s almost identical except for the mix of spices. This version here calls for cumin and chili powder instead of cayenne which made a great recipe even better! The cumin and chili powder add pump up the flavor without adding too much heat. So glad I tried it! This will be the version I use from now on. Thanks!
White chicken chili is a favorite of ours! I leave some beans out and mash them with a fork to thicken this to more like chili. So yummy!
I love chili but my husband WILL NOT eat beans. No exceptions. I might have to make a pot for me to have for lunch this week all by my little self, because this looks amazing.
This recipe is so delicious and easy we put it into the rotation
Second time I make this soup, delicious!
How can I adapt this for the slow cooker?
could you do in the insta pot?
Made and love this recipe! My husband as well. Tastes even better the following day. I would like to know if this recipe could work using ground turkey?
This recipe will be on the table tonight !
I was surprised how easy this was to make. And it was delicious. We all enjoyed it, including the kids. It’s a keeper, I’ll be making it again soon. Thanks for sharing such a tasty recipe.
Made this soup this weekend! My family loved it, its a keeper. Did not use the the jalapeño, not a fan of spicy. I did add roasted corn. Very Good!!!!!
This is now one of my favorite recipes!
Delicious! Everyone loved it! Your recipes make me want to cook again. Thanks!
It was snowing and cold (May in Denver), so I made this recipe. My husband isn’t into spicy, so I left out the jalapenos and halved the chili powder. Amazing! We both loved it and had it two nights in a row. Thanks for all the great recipes.
I made this before it got too hot in Florida, and it was absolutely delicious! I may not be able to wait until cool weather to make it again, it was that awesome. Didn’t make any changes at all!
Really enjoyed this recipe. It’s been a big hit with the family. Something a bit different, really tasty and keeps well. Thanks!
Glad you liked the chicken chili!
One of the easiest and best comforting soups to make. I added corn to make it more filling. It keeps Wells in the fridge for lunch the next day. My friend also love this recipe.
Glad you love it!
Can I freeze this chicken chili ?
I’m wondering the same thing. Since it doesn’t contain milk or cream, it’s seems absolutely freezable (unlike a corn chowder that is loaded with cream usually; in my opinion it tastes horrible after a freeze/thaw/reheat). The only issue here is the beans. Which issue if you don’t care that when the chili is reheated, the beans will more than likely break down and change the consistency of the chili, both texture-wise as well as thickening it up a good bit. Thickness is easy to solve: just add in a little extra chicken broth to loosen it up. White beans typically are weaker than red or dark beans when it comes to heat exposure. This is why if you are planning on making a traditional red chili, and you were also planning on freezing some of it, your best bet is to use the dark red kidney beans as opposed to their light red counterparts. Dark red beans have thicker and stronger skins than the lighter option. Also, I always get all of my chili made and bring it to its boil, then turn down to simmer on low for a good hour at least, and only THEN do I add in my beans. This prevents premature breakdown as well.
Made this for dinner tonight. It was delicious! Big hit with everyone. I did cut back on the jalapeño for my kids and it was still amazing! Definitely going in our dinner rotation.
Glad you loved the chili! Thanks for letting us know!