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

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.

Easy White Chicken Chili

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.

Bowl of White Chicken Chili ready to serve

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.


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 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.
4.96 from 23 votes


  • 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.


Calories: 327kcal, Carbohydrates: 35g, Protein: 28g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 54mg, Sodium: 211mg, Potassium: 922mg, Fiber: 8g, Sugar: 1g, Vitamin A: 225IU, Vitamin C: 7.3mg, Calcium: 136mg, Iron: 5.4mg

Have you tried this recipe?

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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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  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. 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.

  4. 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?

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

  6. 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!

  7. 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!

  8. 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.

  9. 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?

  10. 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.

  11. 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!!!!!

  12. 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.

  13. 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!

  14. 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!

  15. 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.

  16. 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.

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

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

  19. 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.

  20. 5 stars
    Home run for my 2 boys and husband! Had some Mexican Street Corn from Costco and also added that. Served with cornbread A+++

  21. 5 stars
    Delicious! Loved how easy this was to make and it didn’t skip out on the taste! Will be making this regularly! Thank you 🙂

  22. Diced green chilies? I ask because the majority of what I see at the grocery store are fire roasted diced green chiles.

  23. 5 stars
    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!!

  24. 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!

  25. 5 stars
    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!!

  26. 5 stars
    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.

  27. 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.

  28. Will using red kidney beans instead of the white beans change the flavor too much? My husband can’t stand white beans. Thanks!

  29. 5 stars
    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

  30. 5 stars
    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.

  31. 5 stars
    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!

  32. 5 stars
    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.

  33. 5 stars
    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!

  34. 5 stars
    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!

  35. 5 stars
    This chili was magnificent! I add a teaspoon of sour cream to my serving and stir. So amazingly delicious! Hubby loved it too!