Easy White Chicken Chili

Easy White Chicken Chili is a quick, easy and flavorful recipe that you can make in about 30 minutes with simple ingredients.

This post for Easy White Chicken Chili has been updated 10/2/23 with recipe updates better instructions and photographs. 

Y’all I’m so excited to about the cooler weather. It was so hot here this summer there were days, I swear, I thought I’d melt. Now that it’s finally taking a turn toward Fall all I can think about making a pot of chili or soup. Sometimes we like a traditional version like this 30 Minute One Pot Chili  , Chicken Taco Soup but sometimes we like something a little different like this White Chicken Chili. 

How do you make White Chicken Chili?

Ingredients:

• Shredded Chicken
• Great Northern White Beans (2 cans)
• Onion
• Corn 
• Chopped Green Chilies (1 can)
• Chicken Broth
• Oregano 
• Cumin
• Chili Powder
• Black Pepper 

Directions: 

1. Prepare and shred the chicken; see below for easier instructions for boiling chicken breasts. In a small bowl combine the garlic powder, oregano, cumin, chili powder, and black pepper. Set both aside. 
2. Heat olive oil in the bottom of a large pot over medium heat. Add the chopped onions, and green chilis. Sauté until onions are tender and the chilies are fragrant, about three minutes. Add garlic and continue cooking for one minute stirring constantly. 
3. Add the chicken, beans, and corn to the pot and stir together. 
4. Sprinkle the seasoning mixture over the top of the chicken, beans and corn stir until well combined.
5. Pour in the chicken broth and stir once more.
6. Increase the heat to medium high and bring to a boil. Then reduce heat to low and simmer for 15 minutes. Garnish as desired and serve.

How to Boil Chicken Breasts: 

You can also quickly boil the chicken for this recipe. To do this place two boneless skinless chicken breasts in the bottom of a large pot. Season the chicken with salt and pepper.  Next, add in enough broth to cover the chicken and bring it to a rolling boil. Turn down the heat to simmer then cover and cook for about 20 minutes. At the end of the cooking time check to make sure the chicken is cooked through and that a meat thermometer reads 165°F Shred chicken and discard remaining broth.

Substitutions and Variations: 

Chicken Shortcut: Pick up a rotisserie chicken to save some time. I recommend shredding the chicken as soon as you get it home. It is easier to shred while it is still warm.

Beans, Beans, Beans: I used two cans of Great Northern Beans but you can use cans of Cannellini Beans or Navy Beans.

Seasoning: If you prefer to pick up a packet of White Chicken Chili Seasoning already mixed together at your grocery store then you will need to omit the chili powder, cumin, oregano, and black pepper from the recipe. 

Add Some Spice: Dice and deseed a fresh jalapeño then sauté it in step two with the green chilies and onions. Or you can add a 1/4 teaspoon (or more to taste) red pepper flakes into the seasoning mix in step one. 

Make the Chili Thicker and Creamier: 

If you prefer your chicken chili a little thicker the easiest way to do this is my pureeing half the white beans  and a cup of the broth in a food processor or blender until smooth. Add the puree to the pot, in step three, when you add the chicken broth. Then follow the rest of the recipe as stated.

Serving Suggestions: 

Don’t be shy with the garnish try topping the chili with:

• cilantro
• cracked black pepper
• jalapeños
• crunchy tortilla chips
• and cheese

What to serve with Easy White Chicken Chili:

Homemade Tortilla Chips

Homemade Cornbread

or try a Chopped Salad

My Easy Beer Margaritas pair perfectly with this recipe, too!

Happy Cooking Y’all!

Susanne

Looking for more great chili recipes?

Slow Cooker Chicken Chili 

Slow Cooker Salsa Verde Chicken Chili

Cincinnati Chili 

Beef and Chorizo Chili 

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5 from 2 votes

Print

Easy White Chicken Chili

Course Main Dish

Cuisine American

Keyword Chicken Chili, Fall Recipes, White Chicken Chili

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 8 servings

Calories 209 kcal

Susanne Susanne

Ingredients

• 2 tablespoons olive oil
• 2 cups onion chopped
• 1 4 oz. can chopped green chilies
• 3 cloves garlic mined ( or 1 tablespoon garlic powder)
• 2 cups cooked chicken shredded
• 2 15 oz. cans Great Northern Beans
• 1 cup corn
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 teaspoons oregano
• 1/2 teaspoon black pepper
• 4 cups chicken broth

Instructions

1. Prepare and shred the chicken. In a small bowl combine the garlic powder, oregano, cumin, chili powder, and black pepper. Set both aside.
2. Heat olive oil in the bottom of a large pot over medium heat. Add the chopped onions, and green chilis. Sauté until onions are tender and the chilies are fragrant, about three minutes. Add garlic and continue cooking for one minute stirring constantly.
3. Add the chicken, beans, and corn to the pot and stir together.
4. Sprinkle the seasoning mixture over the top of the chicken, beans and corn stir until well combined.
5. Pour in the chicken broth and stir once more.
6. Increase the heat to medium high and bring to a boil. Then reduce heat to low and simmer for 15 minutes. Garnish as desired and serve.

Recipe Notes

1. Place chicken breasts in the bottom of a 4 quart stockpot or dutch oven. Season chicken with salt and pepper. Pour in 4 cups of chicken stock. Cook over medium heat for about 20 minutes or until chicken is tender and cooked through.

2. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

Nutrition Facts

Easy White Chicken Chili

Amount Per Serving (1 servings)

Calories 209 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 29mg10%

Sodium 530mg23%

Potassium 435mg12%

Carbohydrates 23g8%

Fiber 5g21%

Sugar 4g4%

Protein 15g30%

Vitamin A 155IU3%

Vitamin C 7mg8%

Calcium 64mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.