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!
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.
The Secret to Easy Chicken Chili
This chili is beyond easy because there is a secret ingredient, store-bought rotisserie chicken. YES! It is ok to cheat a little, you have my permission:)
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 Beans
Traditional chili is made with kidney beans, or red beans, tomatoes, and ground beef or sausage, 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 and can be found at any grocery store.
I use canned beans to keep the recipe super simple! If you want to soak and cook your own beans, you certainly can.
Slow Cooker Option
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.
Toppings
The toppings are arguably the best part of a bowl of chili. I love setting out a bunch of toppings so everyone can customize their bowl. It’s so fun and so delicious. Here are some ideas:
- Shredded cheese
- Sour cream
- Jalapeno slices
- Avocado
- Chips
- Onion
- Cilantro
- Lime wedges
Serving Suggestions
Chili and cornbread are a match made in heaven and our Easy Cornbread recipe is the BEST! You can also serve these dishes on the side:
How to Store & Freeze
Let the chili cool completely and store in an airtight container in the refrigerator for up to five days. Reheat on the stove top or in the microwave.
You can also freeze this chili which is SO nice. I love making a double batch so we can put some in the freezer for dinner emergencies.
Let the chili cool and place in a freezer container. Label, date, and freeze for up to three months. Defrost and reheat on the stove top or in the microwave.
More Chili Recipes
- White Chickpea Chili
- Dad’s Spicy Chili
- Slow Cooker Turkey Chili
- Hearty Vegetarian 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.
Easy White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, minced
- 30 ounces white beans, rinsed and drained
- 4 ounces 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 (or shredded cooked 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.
Nutrition
Have you tried this recipe?
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This was delicious, easy, and quick. Thank you!
Delicious! Loved how easy this was to make and it didn’t skip out on the taste! Will be making this regularly! Thank you 🙂
So gad you loved the chili!
Do you leave out the chicken for yourself?
If you want a vegetarian version, try my white chickpea chili! I love it! https://www.twopeasandtheirpod.com/white-chickpea-chili/
Adding this to our Fall rotation of meals. DELICIOUS!!
So happy you loved it!
Diced green chilies? I ask because the majority of what I see at the grocery store are fire roasted diced green chiles.
You want the canned green chiles.
All I can say is WOW!!! This was absolutely amazing!! Every year we order roasted green chilies from Hatch New Mexico. We keep them frozen and use them through the year. I tossed some in this recipe and we have a new family favorite!!! It was such a hit my parents, in-laws and brother in law all use it now!! Thank you!!
So awesome! Glad you found a good use for them:)
I made this in the Crock Pot and sadly it was quite bland. I threw all the ingredients in (except the olive oil) and cooked on low for almost four hours. Not sure if there was something I did wrong on my end or not but unfortunately my family was underwhelmed. Any advice for how I should have done it differently in the slow cooker would be appreciated!
Have made this several times. It’s delicious. Question – how many cups per serving?
This is definitely a family go-to! I’ve made it for so many friends/guests and all of them have loved it. It’s so fresh and flavorful! Thank you!!
Working from home is still working and this chili is such a great weeknight meal!
I did add a bunch of kale to it just to boost the veggie intake for my family.
This is a keeper and will be on rotation in my home.
The chili was tasty. Did not put in Jalapeno but added a little red pepper flakes. Added some leftover rice, some bella mushroom, and colored pepper.
Will using red kidney beans instead of the white beans change the flavor too much? My husband can’t stand white beans. Thanks!
If you like kidney beans, go for it!
I added a little cream cheese to mine too and it was amazing! I also sliced the jalapaños (kept the seeds and all), definitely recommend this
Love the cream cheese addition! We will have to try that. Glad you loved it!
This is a new favorite of mine to make for my grandsons and extended family. The flavor reminds me of Thai soup and with squirts of sour cream is even looks like it. The chile flavor is perfect for us, not too much for kids who are used to a wide cuisine.
Second time making this delicious recipe. This time along with the chicken,, I also had left over corn on the cob I cut off and added. The sweet worked perfectly with the spicy. This is becoming my go to chili recipe. Thank you!
This is the best chicken chili recipe I have ever made! Husband and family loved it! Hoping we have some leftover for the football game tomorrow! Wow! Thank you.
Love this recipe and how you can just throw everything in! Have made it a handful of time and it’s always a crowd pleaser :). The most recent time I added frozen corn which was a great addition – easy to customize. Thank you!
INCREDIBLE!! The INLY thing I did different was add a tad more chili powder, that’s it. And only because my hubby likes it hot. He also does not like ANYTHING resembling soup but loved this! We served avocado slices, shredder cheddar, sour cream and tortilla salad toppings as options. Have made it twice. Will be making it again and again!
This chili was magnificent! I add a teaspoon of sour cream to my serving and stir. So amazingly delicious! Hubby loved it too!