White chicken chili is a year-round favorite with its deeply flavorful base and hearty ingredients. It’s satisfying, full of flavor, and it while it feels every bit indulgent it’s not at all too rich and makes a great weeknight dinner or Sunday supper! Be sure to check out the how-to video!
Chicken Chili Recipe
White chicken chili is the chicken-based cousin to my classic chili recipe. It’s made with pre-cooked chicken (grab a rotisserie chicken or use up your holiday leftovers!) and white beans, and it’s packed full of flavor! The best part? The creamy texture is made WITHOUT any heavy cream! Here’s how I do it.
The technique is similar to the pureeing that I do in both my corn chowder and my potato soup, but rather than pureeing a large portion of the finished soup, we’ll start by pureeing two of our base ingredients. For this recipe, you’ll puree together part of your white beans with a bit of chicken broth. We’ll stir this back into the mix later on in the recipe, and voila! A creamy texture without any cream. It’s magical! ✨
Why You’ll Love This Recipe
- Creamy base that’s not too heavy or rich.
- Ready in under an hour! If you’re looking for a filling weeknight dinner for the whole family, you need to try this recipe!
- Packed full of flavor from ingredients like jalapeño, diced green chilis, lime juice, and plenty of spices.
- Great for using up leftover chicken! You can also pick over a rotisserie chicken or use my super simple crock pot shredded chicken (highly recommend! 👌🏼).
Ingredients
Don’t be overwhelmed by the amount of ingredients here; I promise this recipe is super easy!
- Chicken broth I do not used a reduced sodium broth for this recipe. If you choose to do so, I recommend taste testing as you go to make sure your white chicken chili has enough flavor. If it tastes bland, you simply need more salt!
- Beans. Use cannelini beans or white kidney beans. You’ll need two cans; we’ll blend half of the first one with some of the chicken broth to create a creamy base, and then we’ll add the rest in later.
- Spices. Including cumin, onion powder, ancho chili powder (a favorite spice of mine, I use it in everything from chili to taco soup), cayenne pepper, and black pepper. If you don’t have any ancho chili powder, then you can use regular chili powder and a dash of smoked paprika. I do recommend trying to find the ancho chili powder though–it adds such a nice flavor!
- Diced green chiles. I use mild diced green chiles, but you can use the hot version if you like. You can also use the fire roasted diced green chilis–I use them in my regular and leftover turkey chili recipes, and I love them!
- Sour cream. We’ll stir this in at the end for a bit of creaminess. Full-fat greek yogurt could also work in a pinch, but sour cream is best.
SAM’S TIP: Feel free to adjust the spice level to your liking and add more cayenne pepper (or a few jalapeno seeds) if you like your white chicken chili to be on the spicy side. A dash of hot sauce just before serving is also a great idea! 🌶️ Conversely, reduce or leave out the cayenne entirely if you’re not a fan of heat or are serving to kids!
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make White Chicken Chili
- Blend half a can of the beans and ½ cup of chicken broth until smooth, then set this aside. This will create our creamy base without the need for any heavy cream (save this for slightly more indulgent soups like my creamy chicken noodle soup).
- Sauté the onion and jalapeño in olive oil and butter until softened, then add the garlic and cook for about 30 seconds.
- Add the pureed mixture, the rest of the broth and beans, and all remaining ingredients (except the sour cream). Let this come to a boil, then reduce the heat to a simmer.
- Stir in the sour cream until incorporated.
- Let simmer for 15 minutes, then ladle into bowls. Top with your favorite toppings (suggestions below!), and enjoy.
SAM’S TIP: If you want to add tortilla strips to your soup, then consider making the homemade version from my chicken tortilla soup! They are seriously so simple to make at home.
Frequently Asked Questions
This chili tastes great on its own, but I like it even better when topped with tortilla chips, shredded cheese, jalapeno slices, cilantro, and a heaping dollop of sour cream. Add-ons are everything!
As far as sides go, buttermilk cornbread, jalapeno cornbread or garlic cheese biscuits would be tasty pairings.
Yes you can! Make sure to store it in an airtight container and enjoy within three months.
I haven’t tried this, but I think it could work with some modification. You will want to follow steps 1-3 before transferring the chili into the crockpot.
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
White Chicken Chili
Ingredients
- 2 15 oz cans (850 g) Cannelini beans rinsed and drained
- 3 cups (709 ml) chicken broth
- 3 ¾ cups (465 g) shredded chicken see note
- 1 Tablespoon olive oil
- 1 Tablespoon salted butter
- 1 medium (140 g) yellow onion, diced (about 1 heaping cup)
- 2 Jalapeno peppers seeds removed and finely chopped (about 3 Tablespoons)
- 1 Tablespoon minced garlic
- 1 7 oz can (198 g) diced green chilis (I use mild)
- 1 Tablespoon lime juice
- 2 teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon ancho chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup (115 g) sour cream
- additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping, optional
Recommended Equipment
Instructions
- Place half a can of cannelini beans (about ¾ cup) and ½ cup of the chicken broth in a blender and puree until smooth. Set aside.
- Combine olive oil and butter in a soup pot or dutch oven over medium heat. Once butter has melted, add chopped onion and jalapeno and cook until softened (about 3-5 minutes)1 Tablespoon olive oil, 1 Tablespoon salted butter, 2 Jalapeno peppers, 1 medium (140 g) yellow onion, diced
- Add garlic and cook until fragrant (about 30 seconds).1 Tablespoon minced garlic
- Add cumin, onion powder, ancho chili powder, cayenne pepper, salt, and black pepper and stir well.2 teaspoons cumin, ½ teaspoon onion powder, ½ teaspoon ancho chili powder, ¼ teaspoon cayenne pepper, ½ teaspoon salt, ½ teaspoon ground black pepper
- Add pureed bean mixture to pot along with the remaining chicken broth and the remaining beans, then add chicken, chilis, and lime juice. Bring mixture to a boil then reduce heat to a simmer.3 ¾ cups (465 g) shredded chicken, 1 7 oz can (198 g) diced green chilis, 1 Tablespoon lime juice, 2 15 oz cans (850 g) Cannelini beans
- Stir in sour cream.½ cup (115 g) sour cream
- Simmer 15 minutes before serving, topped with additional sour cream, jalapeno slices, monterrey jack cheese, chopped cilantro, and crushed corn chips.additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping, optional
Notes
Shredded chicken
You can use between 3 and 4 cups of shredded chicken. You may use rotisserie chicken, leftover chicken or shred your own chicken breast (or thighs, or a blend of both!) in the crock pot or instant pot. If shredding your own chicken, start with 1 ½ lbs (680g) of chicken breast (before cooking).Storing
Store in an airtight container in the refrigerator for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe in FEbruary of 2018. I’ve updated the post to include more helpful tips and to add a recipe tutorial, but the recipe itself is unchanged (other than minor clarifications in the recipe — the ingredients and technique remain the same!).
Vicki Stratton
This recipe has already been added to our rotation. I made it for my son and daughter-in-law, and now she’s already made it twice. She serves it with cornbread! So easy and SO GOOD!
Sam
I’m so glad everyone enjoyed it so much, Vicki! 🙂
Kathy Richmond
I’m confused by Step 4’s wording in Instructions? It says to add the rest of the ingredients except the sour cream and toppings… Then in ( ) right next to toppings is a list of the rest of the ingredients.
It’s confusing to me because are they toppings or as I suspect the ingredients to finish the chili? Am I just over reading?
Sam
Hi Kathy! Sorry about the confusion, I have modified the recipe to try and make it more clear. I hope that helps!
KT
Made this today and it was delicious! Great flavor and was very easy to make. Next time I will double the recipe because my husband will finish it in two sittings!
Sam
I am so glad you enjoyed it so much! 🙂
Shirley Benningfield
Please correct add the purée from step 1 to step 4. I am glad I read the comments before making this recipe, because I would be wondering when to add the purée! Your other recipes sound great too, and I plan on making a few of them!
Sam
I’m sorry for the confusion, Shirley! I have clarified it. 🙂
Terri
Very easy to make and it was delicious
Sam
I’m so glad you enjoyed it so much, Terri! 🙂
Emily
Delicious! I forgot the lime juice, but still tasted great. We had the chilli with your biscuits. So yummy! This recipe will go in the dinner rotation:)
Sugar Spun Run
I am so glad that your family enjoyed it, Emily. Paired with homemade biscuits is a wonderful dinner combo. Thanks for commenting. 🙂
Josanne Clayton
My husband raved about this dish. I haven’t stop hearing about it since last week in fact, I’m requested to make it again tomorrow.
Sugar Spun Run
I am so glad that he LOVED it, Josanne! I hope that you enjoy your dinner tonight too! lol. 😉
Pam
Love this recipe! So good!
Sugar Spun Run
I am so glad that you enjoyed it, Pam! Thank you for trying my recipe. 🙂
Annie
Does this freeze well?
Sugar Spun Run
Hi, Annie! Yes, it does.
Annie
Hi again,
Can I use a crock pot for this?
Sugar Spun Run
Hi, Anne! Yes, you can! You will want to do steps 1-3 before transferring it into the crockpot. I hope that you enjoy the chili. 🙂
Nicole
At which step do I add the puree from Step 1?
Sugar Spun Run
Hi, Nicole! You can add in step 4. I hope that you enjoy the chicken chili. 🙂
Megan
I love it! I did 2 40z cans of green chili’s, extra jalapeño, and about 2 pounds of chicken. It’s spicy and so good!
Sheryl
Ok I just made this recipe. It is a total hit!!! My toppings were cilantro, serano chilies, Mexican 3 cheese, scallions, avocado, & sour cream. This is for sure one of the best recipes I’ve come accross.
Thank you Sam 👍💕
Sheryl
You don’t say in your instructions when to add the cayenne pepper…I asume with all the other dry spices?
Sam
I’m sorry, Sheryl, yes add with the other dry spices. I will correct that in the recipe now, thank you for bringing it to my attention and I hope you love it!
Lauren
I have made this recipe over and over again. I will take pics the next time and share them. Thanks!
Sugar Spun Run
That is wonderful, Lauren! I am so glad that you have enjoyed the chili over and over again. Thank you so much for commenting. 🙂
Rhiannon Howard
Made a few minor adjustments to this dish, but it was amazing. Thank you for the recipe.
Sam
I am so glad you enjoyed it, Rhiannon! 🙂
Christina
Thanks Sam! This was delicious!