This White Chicken Chili is a cozy, flavor-packed dish that’s perfect for any night of the week. Tender chunks of chicken mingle with creamy beans and a hint of spice, creating a rich, satisfying texture. The blend of savory broth, zesty lime, and aromatic herbs makes every spoonful a delight. Ready in just 45 minutes, it’s a quick yet hearty meal that feels like a warm hug in a bowl.
Packed with 30g of protein per serving, this chili is as nourishing as it is delicious. The creamy base, balanced with a touch of heat, is perfect for dipping crusty bread or topping with fresh cilantro. Whether you’re feeding a crowd or meal prepping, this dish is a flavorful, fuss-free winner that’ll keep everyone coming back for more.
Ingredients for White Chicken Chili
- 2 cans (15 oz / 850 g) Cannelini beans (rinsed and drained)
- 3 cups (709 ml) chicken broth
- 3 ¾ cups (465 g) shredded chicken (use rotisserie chicken for convenience)
- 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 can (7 oz / 198 g) diced green chilis (mild recommended)
- 1 Tablespoon lime juice
- 2 teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon ancho chili powder
- ¼ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup (115 g) sour cream
- Optional toppings: additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, jalapeno slices
Step-by-Step Instructions
- Prepare the bean puree: Place half a can of Cannelini beans (about ¾ cup) and ½ cup of chicken broth in a blender. Puree until smooth and set aside.
- Cook the aromatics: In a soup pot or Dutch oven, combine olive oil and butter over medium heat. Once the butter melts, add the diced onion and chopped jalapeno. Cook until softened, about 3-5 minutes.
- Add garlic and spices: Stir in the minced garlic and cook until fragrant, about 30 seconds. Add cumin, onion powder, ancho chili powder, cayenne pepper, salt, and black pepper. Mix well.
- Combine the base: Add the pureed bean mixture, remaining chicken broth, and the rest of the Cannelini beans to the pot. Stir in the shredded chicken, diced green chilis, and lime juice.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the sour cream and let it simmer for 15 minutes to allow the flavors to meld.
- Serve: Ladle the chili into bowls and top with optional toppings like sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, or jalapeno slices. Enjoy!
Perfect Pairings: Serving Suggestions
This White Chicken Chili is a hearty dish that pairs beautifully with warm cornbread or a side of fluffy rice. For a lighter option, serve it with a crisp green salad dressed with lime vinaigrette. Don’t forget to set out extra toppings like Monterrey Jack cheese, crushed corn chips, and chopped cilantro so everyone can customize their bowl!
Make It Ahead: Storage and Reheating Tips
This chili stores wonderfully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, thaw (if frozen) and warm it on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth if it thickens too much.
Spice It Up or Down: Recipe Variations
Want to adjust the heat? Swap the jalapeños for milder poblano peppers or add a dash of hot sauce for extra kick. For a creamier texture, blend an additional ½ cup of beans. Vegetarian? Simply replace the chicken with extra beans or a plant-based protein like shredded jackfruit. The possibilities are endless!
Quick Prep: Time-Saving Tips
Short on time? Use pre-cooked shredded chicken (rotisserie chicken works great!) and pre-minced garlic to cut down on prep. You can also blend the beans and broth ahead of time and store them in the fridge until you’re ready to cook. These small shortcuts make this recipe even more convenient for busy weeknights.
White Chicken Chili
Ingredients
- 2 15 oz cans Cannelini beans rinsed and drained
- 3 cups chicken broth
- 3 ¾ cups shredded chicken see note
- 1 Tablespoon olive oil
- 1 Tablespoon salted butter
- 1 medium 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 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 sour cream
- additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping optional
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)
- Add garlic and cook until fragrant (about 30 seconds).
- Add cumin, onion powder, ancho chili powder, cayenne pepper, salt, and black pepper and stir well.
- 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.
- Stir in sour cream.
- Simmer 15 minutes before serving, topped with additional sour cream, jalapeno slices, monterrey jack cheese, chopped cilantro, and crushed corn chips.