This White Chicken Chili has become a cold-weather and game-day favorite in my house, especially when I want something comforting and hearty without spending hours in the kitchen.
Add in some bread to soak up all that deliciousness. Homemade garlic bread or 30-minute dinner rolls are some of my favorite chili dunkers.
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Holly’s Recipe Highlights: White Chicken Chili
- Flavor: This chili is creamy, savory, and mildly spicy, with tender chicken, hearty beans, sweet corn, and a bright finish from fresh cilantro.
- Why Make It: It cooks in one pot in about 45 minutes, making it an easy weeknight meal.
- Serving: Serve with tortilla chips, creamy avocado, shredded cheese, jalapeños, and extra cilantro for a delicious mix of crunch, creaminess, and freshness.
For a dinner you can start earlier in the day, try my Crockpot white chicken chili.
Total Time: 45 Mins Servings: 6 Cook Method: Stovetop
Ingredient Notes
- Poblano Peppers: Mildly spicy with an earthy flavor, poblanos add extra depth and character to this chili. For a milder option, you can substitute green bell peppers.
- Cannellini Beans: Creamy and hearty, cannellini beans add body while holding their shape well in the chili. Great Northern or navy beans make easy substitutes.
- Mild Green Chiles: Add the chiles along with their juices for extra flavor. Use mild or hot green chiles depending on how much heat you like.
- Corn: Fresh, frozen, or well-drained canned corn all work well. If using frozen corn, there’s no need to thaw it first.
- Chicken Breast: Cut the chicken into small, even pieces so it cooks quickly right in the broth. Boneless chicken thighs can be used for a richer flavor, or stir in shredded cooked chicken during the last few minutes, just until heated through.
How to Make White Chicken Chili
- Soften the onions and peppers in a pot. Add remaining ingredients (except sour cream and cilantro).
- Simmer and top with sour cream and cilantro (full recipe below).
Chili Today, Lunch Tomorrow
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 8 weeks. Thaw in the refrigerator overnight. Reheat on the stovetop. If it has thickened add a splash of chicken broth.
If you love chicken, beans, and plenty of toppings, try this easy chicken tortilla soup next.
Tex-Mex Favorites
Did you enjoy this White Chicken Chili Recipe? Leave a comment and rating below.
White Chicken Chili
Equipment
- Dutch Oven OR
Ingredients
- 2 teaspoons olive oil
- 1 large yellow onion diced, or two small onions
- 2 poblano peppers seeded and diced
- 2 cups reduced sodium chicken broth
- 1 (15.5 ounce each) can cannellini beans also known as white kidney beans
- 1 (4 ounce each) can mild green chiles with juices
- 1 cup corn kernels
- 12 ounces boneless skinless chicken breasts ½-inch diced
- 1 ½ teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ⅔ cup sour cream
- 3 tablespoons chopped fresh cilantro
Instructions
- Heat 2 teaspoons of olive oil in a dutch oven or large pot.
- Soften diced onions and peppers in the oil over medium heat until translucent, about 5 minutes.
- Add chicken broth, white kidney beans, mild green chilis, corn, diced chicken, chili powder, cumin, oregano, salt, and pepper.
- Cover and simmer for 25 minutes or until the vegetables are tender.
- Remove from heat and stir in sour cream and cilantro.
- Serve with your favorite toppings.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Soup
Cuisine American, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Do you cook the chicken first?
The chicken is not cooked first. You can see in the images the uncooked chicken in the pot. Enjoy the recipe Julie!
Should the beans be drained?
Yes, I would drain and rinse them before adding them to the recipe. Enjoy!
I don’t have green chillies in a can. Is there anything else that can be used ? I have regular peppers but what can be used to substitute the juice from the can? Also has anyone tried adding half a brick of cream cheese to make it a little creamier ?
You could replace the green chilies with jalapenos or if replacing them with bell peppers you can add a little extra chicken broth if you feel it’s necessary. I have never tried adding cream cheese but I think that sounds delicious. I would love to hear how it turns out for you!