Easy White Chicken Chili

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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!

Easy White Chicken Chili topped with avocado and cilantro

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.

White Chicken Chili made with rotisserie chicken in 30 minutes

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

Bowl of White Chicken Chili ready to serve

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 Chicken Chili served with cornbread

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.

Easy White Chicken Chili

Using rotisserie chicken makes this comforting and delicious white bean chili super easy! It is a weeknight favorite during the cold months.
4.91 from 10 votes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes


  • 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


  1. 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.
  2. 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.
  3. Ladle chili into bowls and serve with desired toppings.
Nutrition Facts
Easy White Chicken Chili
Amount Per Serving
Calories 327 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 54mg18%
Sodium 211mg9%
Potassium 922mg26%
Carbohydrates 35g12%
Fiber 8g32%
Sugar 1g1%
Protein 28g56%
Vitamin A 225IU5%
Vitamin C 7.3mg9%
Calcium 136mg14%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

chicken chili, white chicken chili

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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

    1. I used 1 container of chicken broth, small bag of frozen corn, 3 cans of navy beans, and a package of white chicken chili seasoning. Otherwise I followed the recipe. You can do just about anything with it. I freeze the left overs for another day!

  2. This looks pretty tasty and pretty easy too – I am definitely adding it to my soup rotation this winter! Thanks for sharing the recipe

  3. 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?

  4. Was just looking for my recipe, couldn’t find it. 
    Reading you blog for today and there was your recipe.
    Love chicken chili.

  5. 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!

  6. 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!

  7. 4 stars
    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?

  8. 5 stars
    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.

  9. 5 stars
    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!!!!!

  10. 5 stars
    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.

  11. 5 stars
    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!

  12. 5 stars
    Really enjoyed this recipe. It’s been a big hit with the family. Something a bit different, really tasty and keeps well. Thanks!

  13. 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.

    1. 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.

  14. 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.

  15. Love this chili but what is serving size
    per the nutrition guide? 1 cup? It makes more than 4 cups.
    I’m counting calories!!

  16. If I am using just frozen chicken breast, instead of tasty rotisserie chicken, do I need to add any additional seasoning?

  17. It turned out great. I just need to make sure i buy the mild green chili. It had a kick to it. Love it topped with the avacado. Thanks for sharing the recipe.

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