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Change up your next chili night with this delicious recipe!

This White Chicken Chili recipe is packed with flavor. A blend of poblano peppers, green chiles, and sweet corn are cooked with diced chicken breasts and beans in a creamy chicken broth

It’s hearty, satisfying, and perfect for topping with a dollop of sour cream and a sprinkle of fresh cilantro.

white chicken chili in a pot

A Warm and Hearty Meal

  • ‘Tis always the season for hearty chili recipes!
  • This white chicken chili is healthy and packed with protein and fiber.
  • One pot means easy cleanup and less mess.
  • Perfect for busy weeknights, this white chili recipe is ready in under an hour.
  • It’s a versatile recipe, make it spicy or mild and add your own favorite toppings.
  • Perfect for parties, double the recipe and serve with shredded cheese, sliced black olives, sour cream, and tortilla chips.
ingredients for white chicken chili in a pot

Ingredients for White Chicken Chili

Chicken Use boneless skinless chicken breasts or thighs, or even rotisserie or shredded chicken for this recipe.

VeggiesTex-Mex-inspired veggies like onions, corn, and peppers are just the basics! Use fresh or frozen corn or even canned.

Try diced bell peppers, diced potatoes, and even healthier veggies like zucchini and chopped baby kale.

Beans White kidney beans are also known as Cannellini beans. Substitute with other white beans like navy beans, great northern beans, or even chickpeas. Simply open the cans, drain and rinse them; no need to soak them!

Seasonings Use the spice in the recipe below or use your favorite chili seasoning mix, or try taco seasoning or fajita seasoning.

How to Make White Chicken Chili

  1. Saute onions and peppers in oil until softened per the recipe below.
  2. Add remaining ingredients except for sour cream. Simmer for 25 minutes.
  3. Remove from heat and stir in sour cream and cilantro.
adding sour cream and cilantro to white chicken chili

What to Serve with White Chicken Chili

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More Great Chili Recipes

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white chicken chili in a pot
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Easy White Chicken Chili

This white chicken chili recipe is a Tex-Mex inspired meal. Chicken, poblano peppers, green chilis, corn, and kidney beans are slowly simmered in a creamy chicken base.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
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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
  • 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, and oregano.
  • 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

Notes: Green bell peppers can be substituted for poblanos.
Consistency: If you’d prefer a thicker white chicken chili, remove the lid after 15 minutes and simmer uncovered. 
Flavor: Add more chili powder or diced jalapenos for a spicier kick. Experiment with different types of beans, such as black or pinto beans for a new twist.
Chicken: Mix it up by using chicken thighs or shredded rotisserie chicken instead of diced chicken.
Toppings:  Top it with shredded cheese, diced avocado, crushed tortilla chips, corn chips, or sour cream.
Slow Cooker: This recipe is also great in a slow cooker, cook on low for 4-6 hours or high for 2-3 hours. Thicken by mixing 2 teaspoons cornstarch with 1 tablespoon water. Stir in 15 minutes before serving.
Keep leftover easy white chicken chili covered in the refrigerator for up to 4 days. Freeze portions in zippered bags for up to 8 weeks.
4.96 from 42 votes

Nutrition Information

Serving: 1.25cup | Calories: 286 | Carbohydrates: 30g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 463mg | Potassium: 864mg | Fiber: 7g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 48.8mg | Calcium: 85mg | Iron: 3.2mg

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
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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.96 from 42 votes (31 ratings without comment)

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Comments

  1. 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 ?

    1. 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!