This comforting and easy White Chicken Chili is quick to make with hearty white beans, zesty seasonings, and rotisserie chicken. You’ll be warmed up with a bowl of cozy and creamy white chicken chili in no time!
During the fall and winter months, we’re all about easy and comforting dinner recipes. Homemade chili is one of our favorite cozy dinners, and this recipe for white chicken chili is just the greatest (more on this below).
My hearty white chicken chili recipe trades out the traditional red beans, tomatoes, and ground beef for white beans, shredded chicken, and chicken broth. It’s made in one pot in 30 minutes or less, and the flavors are second to none. Truly the perfect meal for a busy weeknight.
Make this chili on the stovetop or in the crock pot – either way, this recipe turns out delicious!
Table of Contents
- What Makes this the Best White Chicken Chili
- Recipe Ingredients
- How to Make White Chicken Chili
- Can I Make White Chicken Chili in a Crockpot?
- The Trick For A Creamy White Bean Chicken Chili
- More Tips for Success
- Toppings and Variation Ideas
- Serving Suggestions
- How to Store and Reheat Leftovers
- Can I Freeze Extras?
- More Soups and Chilis to Try
- Easy White Chicken Chili Recipe
What Makes this the Best White Chicken Chili
What are my secrets to a delicious white chicken chili recipe? Let’s go over what makes this chili recipe the best:
- It’s made with rotisserie chicken. Store-bought rotisserie chicken is the ultimate chicken chili hack, hands-down. All you need to do is shred it.
- No soaking the beans. This recipe uses canned beans, so no soaking is required! Of course, if you want to soak and cook your own beans, you can certainly do that, too.
- Ready in under 30 minutes. This chicken chili recipe packs in TONS of flavor from just 15 minutes of simmering on the stovetop.
Below is everything you’ll need for a savory homemade white bean chicken chili. Be sure to refer to the recipe card for the full ingredient amounts:
- Olive Oil – For sautéeing.
- Aromatics – Diced onion, along with minced garlic and jalapeño.
- White Beans – Canned beans, rinsed and drained. You can use navy beans, Great Northern beans, or cannellini beans. These white beans work well in this white bean chili recipe and can be found at any grocery store.
- Green Chiles – I used diced green chilies. Either chop them yourself or use canned green chilies.
- Chicken Broth – In case you’d like to thin out your white chili, use chicken broth or vegetable broth. You can also adapt the amount of broth to your preference.
- Lime Juice – Freshly squeezed, to brighten up the chili flavors.
- Seasoning – Ground cumin, chili powder, and dried oregano. You’ll also need salt and pepper to taste.
- Rotisserie Chicken – Pick up a cooked rotisserie chicken from your local grocery store to shred. Or, you can use any leftover cooked chicken and chop or shred it.
- Cilantro – Freshly chopped, as an optional garnish.
- Optional Toppings – Any chili toppings that you prefer. We love ours with avocado slices, shredded cheese, crumbled corn chips, and sour cream. I’ve included more topping inspiration in the section further down!
How to Make White Chicken Chili
See for yourself just how easy it is to make this flavorful white chicken chili! Check out the video further down in the post, as well as this helpful step-by-step:
- Sauté the veggies. Sauté the onion in a large pot with olive oil. After a few minutes, add minced garlic and jalapeño. Cook for another minute or two, until fragrant.
- Add the other ingredients. Add the white beans and chilies, then stir in the shredded chicken, chicken broth, and seasonings. Turn the heat to low and let the chili simmer for 15 minutes.
- Serve. Dish up and serve your white chicken chili with any of your favorite chili toppings! See further on for ideas.
Can I Make White Chicken Chili in a Crockpot?
Absolutely. While I love making this recipe on the stovetop, this chicken chili can also easily be made in your crockpot or slow cooker. To make crockpot white chicken chili, combine all of the ingredients in your crock and set it to cook on Low for 3 to 4 hours.
The Trick For A Creamy White Bean Chicken Chili
If you’re after a creamier white chicken chili, an easy trick is to use a blender! After the chili has simmered for a bit, scoop out a cup or so, blend it, and add it back in. An immersion blender also works great as you can hand-blend the chili right in the pot. Puréeing some of the chunky bits makes this recipe extra thick and creamy!
Alternatively, another easy “creamy” hack is to go right in and add cream cheese, heavy cream, or a bit of both once your chili is off the heat.
More Tips for Success
Here are some additional tips for making the best chili:
- Drain the beans. This is important, as just about all canned beans come in a thickish brine. This extra liquid will thin out your chili and can add an odd flavor. Draining canned beans is easy! You can do it using a colander under some cold water, or crack the lid of the can a smidge and then pour out the liquid while the beans are still inside.
- Thicken to preference. If you prefer a thicker chili, feel free to simmer it a little longer on the stovetop. Mashing up the beans (or pureeing, like above) will also help to thicken the chili. If you prefer a thinner chili, add in a little extra stock at a time until it reaches your desired consistency.
- Serve with lime wedges. A squeeze of fresh lime really brings out the flavors of the chili. See below for even more topping ideas!
Toppings and Variation Ideas
Is it just me, or does anyone else think that toppings are the best part of a bowl of chili? I love setting out a variety of topping options so that everyone can customize their bowl. Here are some ideas:
- Cheese (Cheddar or Monterey Jack, Cotija, or even freshly grated parmesan)
- Sour Cream
- Tomatillo Salsa
- Pico de Gallo
- Avocado or the Best Guacamole
- Lime Wedges
This white chicken chili recipe easily adapts to what you have on hand and your family’s tastes. Try these variations:
- Use any leftover chicken. Whenever I have leftover Chili Lime Grilled Chicken, I’ll shred it or chop it up in place of a rotisserie chicken. I love it when leftovers turn into a delicious meal!
- Make leftover turkey chili. You can also use leftover turkey. I’ll always make a batch of chili after Thanksgiving and Christmas as a way to put our leftover holiday turkey to good use!
- Extra spicy. If you like your chili with an extra kick, feel free to up the number of jalapeños, or stir in red chili flakes or hot sauce.
- More veggies. Sneak in more vegetables like diced carrots, celery, sweet corn, or zucchini.
Chili and cornbread are a match made in heaven and our Easy Cornbread recipe is the BEST! You can also serve these tasty dishes on the side:
- Easy Green Salad
- Parker House Rolls
- Charred Corn & Poblano Black Bean Nachos
- Baked Tortilla Chips (with Salsa and Homemade Guacamole)
- Easy Buttermilk Drop Biscuits
How to Store and Reheat Leftovers
Let the chili cool completely, then refrigerate it airtight for up to five days. Reheat on the stovetop or in the microwave.
Can I Freeze Extras?
You can also freeze this white chicken chili, which is SO nice. I love doubling up the recipe so I can stash some in the freezer for last-minute dinners!
To freeze, let the chili cool and transfer it to a freezer-safe container. Label, date, and freeze for up to three months. Defrost in the fridge before reheating and serving.
More Soups and Chilis to Try
- White Chickpea Chili
- Dad’s Spicy Chili
- Slow Cooker Turkey Chili
- Hearty Vegetarian Chili
- Vegetarian Quinoa Chili
- Slow Cooker Beef Chili
Easy White Chicken Chili
- 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
- 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.
Have you tried this recipe?
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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
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!
This white chicken chili looks amazing! I need it in my life!
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!
Love this chili but what is serving size
per the nutrition guide? 1 cup? It makes more than 4 cups.
I’m counting calories!!
I made this for the first time tonight. Absolutely delicious!! Super easy and tasty! Everyone loved it.
Yay! Thanks for sharing!
If I am using just frozen chicken breast, instead of tasty rotisserie chicken, do I need to add any additional seasoning?
Tried this tonight. It was easy, quick, and delicious! Thanks for sharing!
You are welcome! Glad you loved the chili!
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.
Home run for my 2 boys and husband! Had some Mexican Street Corn from Costco and also added that. Served with cornbread A+++
Yay! I am glad it was a home run!
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!
can I pressure can this chili using already cooked beans?
I haven’t tried it but I am sure that is fine.
This was sooooo good. Huge hit and my husband asked for this to be on the rotation. Putting a cup into the blender to thicken made it perfect.
Exotic and delicious! Thx
Great recipe. I used mild canned green chilies because I was scared the hot ones would make this recipe too hot since it also calls for a jalapeno. It did need more heat and spice at the end for us so I added ground chipolte pepper, and some cayenne pepper.
Great recipe, love the flavor. I used mild canned green chilies because I was scared the hot ones would make this recipe too hot since it also calls for a jalapeno. It did need more heat and spice at the end for us so I added ground chipolte pepper, and some cayenne pepper. I thickened with a few spoonfuls of leftover mashed potatoes.
I meant to give it five stars!!!