Easy White Chicken Chili — 🍲🙌🏻🍗Hearty, healthy, loaded with tender chicken, beans, and packed with bold flavor! Fast and easy comfort food that everyone loves! A one-pot EASY chili recipe that’s ready in just 30 minutes. It’ll be on rotation all fall and winter!
Table of Contents
Simple White Chicken Chili Recipe
Chili is the ultimate fall and winter comfort food. Who can say no to a bowl of warm, thick chili that’s loaded with tender chicken and hearty cannellini beans?
This white chicken chili recipe was some of the best chili I’ve ever had and is now in our rotation. It’s robustly flavored from sweet Vidalia onions, jalapeño peppers, and green chilis.
It’s so easy and ready in 30 minutes. No need to stand over a simmering pot for hours. Many ingredients get tossed into the pot all at once and in no time this hearty, healthy, and comforting chili is ready.
My family loved this easy white chicken chili recipe, and I love that it’s ready so quickly and with very minimal effort.
White Chicken Chili Ingredients
For this white bean chicken chili recipe, you’ll need:
- Olive oil
- Yellow onion
- Jalapeño
- Canned green chiles
- Garlic
- Chicken broth
- Shredded cooked chicken
- Cannellini beans
- Lime juice
- Dried herbs and spices
- Fresh cilantro
Time Saving Tip: Make White Chicken Chili with Rotisserie Chicken!
To save time, use a store-bought rotisserie chicken or leftover chicken that you have on hand. However, you can also make my Sheet Pan Whole Roasted Chicken or my Poached Chicken, shred them, and use in the recipe.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make White Chicken Chili in 30 Minutes
This is a quick and easy white chicken chili recipe that comes together in about half an hour. You’re welcome to simmer the chili longer for added flavor, but I’m always in a rush to get dinner on the table on weeknights so 30 minutes is good enough for me!
- Add the olive oil to a large stockpot or Dutch oven and sauté the onion, chiles, and jalapeño until softened.
- Add the garlic and continue cooking until fragrant.
- Dump the remaining ingredients into the pot and bring to a boil. Let the mixture simmer for 10 minutes, then stir in the cilantro.
- Ladle into bowls and garnish with tortilla chips, cheese, cilantro, and / or sour cream.
Cooking Tip: Salt to Taste
Make sure to salt your chili to taste. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the chili so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste.
Recipe FAQs
I prefer my white chicken chili to be fairly thick. To achieve this, I blend about 1 cup of the cannellini beans in a food processor to make a bean paste of sorts. This gets added to the white chili to make it even heartier. For a super thick chili, let it simmer uncovered for longer than the recipe calls for.
Absolutely! In fact, that’s what I do most of the time to save myself the effort of cooking raw chicken breasts or ground chicken beforehand.
This white bean chicken chili has mild to medium kick, but you can make it spicier by using the jalapeno seeds or by adding more red chili flakes or cayenne pepper.
I’m sure you ‘could’ but I don’t see the point because it’s ready in 30 minutes. Why lengthen an already rapid cooking time is my question? You’re just lengthening (and complicating) the amount of time it will take from start to finish for you to be enjoying this fabulous chili.
If you want to keep it warm in a slow cooker for an event or something along those lines, go for it. But prepare it on the stove as written is my advice.
Yes! Like all chili, it tastes better the day or two after you make it and the flavors marry, making this a perfect make-ahead meal. Make a batch over the weekend and you can enjoy it during the week.
Or you can stash half of it in the freezer for nights when pulling something out of the freezer for dinner is all you can muster.
This white bean chicken chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
What to Serve with White Chicken Chili
Serve this classic stovetop white chicken chili with one or more of the following side dishes:
- Cast Iron Skillet Cornbread or Sweet Potato Cornbread
- Copycat Texas Roadhouse Rolls
- Parker House Rolls
- No-Knead Dinner Rolls
- Basic House Salad
The chili is also delicious when topped with crushed homemade corn tortilla chips!
Recipe Video Tutorial
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Easy White Chicken Chili
Equipment
Ingredients
- 3 tablespoons olive oil
- 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
- 1 large jalapeno pepper, about 4 to 5 inches long, diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
- 7 to 8 ounces canned green chiles, don’t drain (I used mild heat)
- 4 garlic cloves, peeled and finely minced
- 32 ounces low-sodium chicken broth
- 4 cups shredded cooked chicken, (use about 1 whole store bought rotisserie chicken to save tim, your favorite leftover chicken, or roast or cook your own chicken – see Notes for recipe links)
- two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
- 1 tablespoon lime juice
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoons salt, or to taste
- 1 teaspoon black pepper
- ½ teaspoon red chili flakes
- ¼ teaspoon cayenne pepper, optional and to taste
- ⅓ cup fresh cilantro leaves, finely minced
- tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
Instructions
- To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
- Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick.
- Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
- Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
- Add the cilantro and boil 1 minute.
- Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).
- Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately.
- Storage – Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 4 months.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Chili Recipes:
All of my chili recipes!
Easy 30-Minute Beef Taco Chili – Don’t have all day for chili to simmer? No problem!! This EASY, hearty chili full of Mexican-inspired flavors is ready in 30 minutes! If you like TACOS, you’ll LOVE this chili!!
Easy 30-Minute Smoky Beef and Black Bean Chili – Don’t have all day for chili to simmer? No problem! This EASY, hearty chili with lovely SMOKY heat is ready in 30 minutes! PERFECT for busy weeknights!!
Slow Cooker Beef Chili – Easy, hearty, comfort food! As the chili simmers in your slow cooker it develops so much flavor! A foolproof chili recipe that you’ll want to add into your regular rotation!
Easy 30-Minute Turkey Chili – Don’t have all day for chili to simmer? No problem! This easy, hearty, healthy chili is ready in 30 minutes and it’s full of flavor! Perfect for busy weeknights!
Easy 30-Minute Chicken Enchilada Chili – Don’t have all day for chili to simmer? No problem! This easy, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes! Perfect for busy weeknights!
Triple Pork Chili — Three types of pork including bacon, pork roast, and chorizo plus black beans and more in this comforting, hearty, and filling chili recipe! Easy and perfect for chilly weather, family dinners, or make it for game day or tailgating parties!
Originally published October 19, 2015 and republished February 19, 2020 with updated text.
What are the calories of this, anyone know, serving size etc?
There are links in this post that will help answer your question.
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I made this recipe with rice instead of beans, and it was absolutely delicious! Will definitely be using this again.
I love the rice idea! I’ve never had the beans needed for this. I was wondering what else I could use! Thanks for the idea!
Nice ideas……..looking forward to more….
For ur info, I am an 82 year old geezer who loves to cook and have been looking for some receipes that won’t take forever and a day.
This looks deelish and I can’t wait to try it. I have one suggestion: add your cumin to the oil heating up before the onions are even added. Sauté until you smell its deliciousness, like 30 sec or so. The hotter oil releases the flavor of the cumin. You won’t regret it!
Never tried a chicken chili before. Went in search of recipes using shredded chicken and found this. One look at the picture and I was hooked. My husband was skeptical as he peered into the pot, but one taste and we were all like “WOW”. This is a keeper for sure! I served with salsa verde, sour cream and crumbled hint of lime chips. Having leftovers today for lunch!
Thanks for trying the recipe and glad it’s a keeper now! The salsa verde, sour cream and crumbled hint of lime chips sound like excellent additions!
I tried this for the first time tonight and have now found my go-to white chicken chili recipe. It was fast and had a lot of flavor, the whole family loved it!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s your new go-to white chicken chili recipe!
I made this w/ leftover smoked turkey breast from Thanksgiving, and it was fantastic. Great flavor change-up from the regular Turkey Day leftovers. Thanks :)
Thanks for trying the recipe and I’m glad it came out great for you! Great idea and way to use up that extra turkey!
Can I make this in the slow cooker?
Probably so, but I haven’t tested it that way so can’t say for sure how it will turn out, what modifications will be necessary, etc.
I made this Monday and it is delicious and even better the second day. A great hearty, healthy chili.
Thanks for trying the recipe and I’m glad it came out great for you! I agree, gets better the second day! (most chilis do I find)
I just made this for dinner and it was great! The whole family love it. Thanks for sharing :)
Thanks for trying the recipe and I’m glad it came out great for you!
Comment from the hubby arriving at home tonight … “Something sure smells good!” I was torn between making this and your chicken tortilla soup, so I compromised and made this but baked the tortilla strips like you did for the other soup. This will definitely join our soup repertoire!
Love hearing comments like that when someone walks through the door! This one is great and so is the tortilla soup but great way to compromise with the strips on this one! Glad it’ll be in your repertoire!
Just made this while my baby was napping. Super easy and absolutely delicious!! Thanks for an awesome recipe!
Thanks for trying the recipe and I’m glad it came out great for you! I remember those golden moments while a baby napped and when I could get things done from laundry to pre-cooking dinner, etc. it was just glorious! Glad things worked out for you!
Hi Averie,
I made the chili. The flavor was good. And of course there had to be something sweet to follow so I made your glazed banana bread bars. :) P.S. Thank you for replying to my question about where to find mascarpone cheese!
Thanks for trying the chili…and then for making dessert :) Glad you’re happy with the chili and that you can hopefully now find mascarpone cheese!
Do you happen to have nutrition information on the White Chicken Chili? How many servings? Thank you.
I don’t have nutrition info and as far as servings go, I’d say about 8 to 10 bowls but it really depends on the size of the bowl, how hearty the appetite is, etc.
YUM! loveeeee chicken in any way, shape or form!