This easy white chicken chili recipe is creamy, flavorful, and comforting. Made with tender chicken, white beans, and a silky broth, it’s the perfect cozy dinner.
I’ve always loved a big bowl of classic chili, but this white bean chicken chili is one I return to again and again. It’s cozy and so satisfying, with just the right balance of hearty and fresh.
What makes this version extra special is the addition of canned green chiles. They are one of my favorite ingredients and add so much flavor to this chicken chili. For more, see our white turkey chili made with ground turkey, beans, and cream cheese.
Key Ingredients
- Chicken: Use chicken thighs or breasts for this chili. I usually go with thighs since they turn out soft and tender. If you are short on time, rotisserie chicken or leftover roast chicken works, too (just stir it in near the end).
- White Beans: Canned or cooked white beans are both great. Great Northern, cannellini, or navy beans are all good choices. You can use other beans, such as pinto or black beans, but I prefer the appearance of white beans in this chili.
- Canned Green Chiles: I love Hatch green chiles (they come in small cans). Choose mild or hot depending on your taste. If you can’t find them, try a small can of salsa verde or chopped roasted poblano peppers.
- Onion and Garlic: I’m generous with both in this recipe (and think you should be, too!). Six cloves of garlic add so much flavor.
- Spices: Ground cumin, onion powder, oregano, salt, and a touch of cayenne or chipotle powder bring this chili to life. No need for regular chili powder, the canned green chiles do the job.
- Broth: Chicken, turkey, or veggie broth all work well. Use what you have on hand.
- Corn: I usually make this chili in cooler months, so I use frozen corn. Fresh corn is wonderful when it’s in season, and canned corn works if that’s what you’ve got.
- Masa Harina or Tortillas: Masa harina (the flour for corn tortillas) thickens the chili beautifully and adds a subtle corn flavor. You can also use chopped corn tortillas and stir them in (they’ll break down in the chili).
- Cilantro and Lime: I love fresh chopped cilantro and a squeeze of lime at the end. Optional toppings, such as sour cream, shredded cheese, pickled onions, or crushed tortilla chips, make it even better.
Find the full recipe with measurements below.
My Tips for Making the Best White Chicken Chili
Tip 1: Make the flavorful base. This white chicken chili is incredibly easy to prepare. You’ll start with a simple yet flavorful base of sautéed onions, garlic, spices, broth, and canned green chilies.
Tip 2: Gently cook the chicken. Submerge the chicken in the broth and let it simmer until just cooked through (similar to the method I use for shredded chicken). Cooking it this way keeps the meat tender and juicy.
Tip 3: Remove and shred the chicken. Once the chicken is cooked, remove it from the pot, let it cool slightly, then shred. Hold it aside until the chili is ready, so the chicken stays moist when you stir it back in.
Tip 4: Blend for creaminess. Stir in the beans, then scoop out about a cup of the beans and broth. Blend until smooth, and add the puree back to the pot. This step gives you that silky, creamy texture without adding cream or sour cream.
Tip 5: Finish with masa harina. Just before serving, whisk in a spoonful of masa harina. This is my favorite trick! It thickens the chili slightly and adds a subtle corn flavor that pairs perfectly with the chicken and white beans.
Serving Suggestions
This white chicken chili is incredible when served in a big bowl, topped with a spoonful of sour cream, a sprinkle of shredded cheddar cheese, sliced green onions, fresh lime juice, and cilantro. For more toppings, consider a spoonful of guacamole or handful of homemade tortilla chips. I also love a side of homemade cornbread.
More Chili Recipes
Easy White Chicken Chili
- PREP
- COOK
- TOTAL
White chicken chili is pure comfort food. The base is perfectly spiced and creamy and filled with tender shredded chicken, white beans, green chilies, and corn.
You Will Need
1 ¼ pound boneless, skinless chicken thighs or breast
2 tablespoons butter or oil
1 medium onion, finely chopped
6 medium garlic cloves, minced, about 2 tablespoons
1 ¼ teaspoons ground cumin
1 ¼ teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne or chipotle powder, optional for heat
2 cups low sodium chicken stock, try homemade chicken stock
3 (4-ounce) cans mild chopped green chilies
2 (15-ounce) cans white beans like great northern beans or cannellini beans, drained and rinsed
1 cup frozen corn
1 tablespoon masa harina or 1 to 2 small corn tortillas torn into small pieces, optional
1/2 small bunch cilantro, roughly chopped
1 lime, juiced, plus more to taste
Scallions, sour cream, avocado, shredded cheese for serving
Directions
1Heat the butter or oil in a large pot (like a Dutch oven). Stir in the onions and cook until softened, about 5 minutes.
2Stir in the garlic, ground cumin, onion powder, oregano, salt, and cayenne pepper. After one minute, pour in the chicken stock and diced green chilies with their juices.
3Bring the broth to a simmer, then submerge the chicken into it. Adjust the heat so that the broth is gently simmering around the chicken. Partially cover the pot with its lid and cook until the chicken is cooked through and tender, 25 to 30 minutes.
4Transfer the chicken to a clean work surface and allow it to cool enough so that you can shred it. Use two forks to shred the chicken into smaller pieces.
5Adjust the broth to a low simmer and stir in the beans. Use a measuring cup or jug to steal about one cup of beans and broth from the pot, and then pour it into a blender. Blend into a smooth puree.
6Pour the blended beans back into the pot. Add the shredded chicken and corn, then stir everything together and allow it to reheat.
7Mix the tablespoon of masa with three tablespoons of water into a smooth paste and stir it into the chili. If you are using corn tortillas instead of masa paste, tear the tortillas into small pieces and stir them into the chili. After a minute or so, the tortillas will disintegrate into the chili.
8Taste the chili and then adjust with salt, pepper, or cayenne pepper.
9Remove the chili from the heat and serve with fresh lime, cilantro, and any other chili toppings you love.
Adam and Joanne's Tips
- Storing: This is perfect for making in advance. Store white chicken chili in airtight containers and refrigerate for up to 4 days or freeze for up to 6 months.
- Canned green chilies: You can buy mild and hot canned green chilies. The one you choose is up to how spicy you enjoy your food. I typically purchase mild and add spice with cayenne pepper or chipotle powder. I love to purchase the Hatch brand.
- The nutrition facts provided below are estimates. We used 1/2 teaspoon of salt in our calculations and assumed a generous serving (about 1/4 of the pot).
I’m making this right now as it sounds fantastic! But I don’t see when you add the beans.
You add the beans in step 5.
Great recipe! Great soup for chilly days. Easy to make and so much flavor. I used all the toppings to fully enjoy the soup and it was delicious!
That’s wonderful, Yuko! So happy you gave it a try.
I made this recipe over the weekend and it was excellent! I’ve never used corn masa before but it was a great addition! I don’t like spicy food either but the green chiles added just the right amount of heat. I doubled it for extras for lunch this week! Highly recommend.
Excellent recipe! Made for my Mexican husband, who ate 3 bowls and said it had very traditional Mexican flavors and was just delicious! Used a quart of broth and added a chopped serrano pepper and a cubed chayote squash. Added some extra salt. Topped with lime juice, scallions, cilantro, avocado, 2 kinds of shredded cheese, and sour cream. Will be making this a lot. Thanks for a great recipe!
This is a really good recipe, used grilled chicken and grilled corn and it turned out really good.
So glad you enjoyed it!
This is my absolute favorite website for recipes. You guys are amazing, I’ve never made a recipe of yours that wasn’t delicious. My whole family loves the hummus recipe and we eat it on repeat. When a recipe on this site says ‘best,’ it really is the best. Anyway, I just made this chili for my family and it was so good. I followed the recipe exactly (don’t usually do that because there’s usually an ingredient I can’t find at the store) and it didn’t need anything at the end, not even salt. What?! I have a collection of favorites and your guys’ recipes always make it in there! Thank you!
Singularly delicious white chili. As I don’t like cumin, I added a 1/2t each of turmeric and summer savory. Everyone loved it. Thank you!
Hi! This looks amazing and planning to make it today! Just double checking on the liquid ingredients. Is it only two cups of broth?
Yep!
This looks great but I have some questions before I make it: Any reason not use left-over rotisserie chicken? Could you pls quantify what “half a bunch” of cilantro means? The bunches I buy in the store are huge and I think half of a bunch would be way too much.Thank you.
Hi Edith, Rotisserie chicken or leftover chicken would be fine in this recipe. We add about a cup of chopped cilantro, but you can add/reduce that amount based on your tastes.