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!
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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 4 cups 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.
This is the 4th tome I’m making this and it’s always a hit! I love how quick it comes together with so few ingredients. I always trust a recipe from Averie, they never fail!
Thanks for the 5 star review and glad this is always a hit and that it comes together easily for you! I really appreciate what you said too about my recipes, that they never fail. I truly appreciate that because that is my goal and I test them and write them in a way that I just hope everyone has success!
I cooked my chicken in a crockpot with cumin and chili powder. It was delicious and I think next time I’ll add great northern beans too!
I cooked my chicken in a crockpot with cumin and chili powder. It was delicious and I think next time I’ll add great northern beans too!
Glad it was delicious!
This was easy! Chop, sauté, mix, boil DONE. It had heat but not overbearing. Thank you for another great and EASY dish. All day crockpot was usually how I’d cook this bit now I’ve got alternative .
This was easy! Chop, sauté, mix, boil DONE. It had heat but not overbearing. Thank you for another great and EASY dish. All day crockpot was usually how I’d cook this bit now I’ve got alternative .
Thanks for the 5 star review and glad it was great for you and that now you don’t need to wait around all day on your Crockpot :)
It looks lovely… I’m going to try it tonight, I’m curious about the reheating instructions though, in the UK we’re generally discouraged from reheating chicken more than once, though perhaps it differs around the world! I’d be interested to know.
We aren’t too concerned with that in the US (at least not anyone I know). I would portion the leftovers of this chili in individual serving containers, store in fridge, reheat as needed throughout the next few days.
So…I’ve made this so many times now that I decided I should actually review it. It’s so good that my significant other actually has asked me to make this dish, specifically, every few weeks or so over this past fall/winter. The only change I make is I don’t add the cilantro because I’m not a huge fan of it, though I’m sure it’s probably great with it included. Try it…you’ll love it!
So…I’ve made this so many times now that I decided I should actually review it. It’s so good that my significant other actually has asked me to make this dish, specifically, every few weeks or so over this past fall/winter. The only change I make is I don’t add the cilantro because I’m not a huge fan of it, though I’m sure it’s probably great with it included. Try it…you’ll love it!
Thanks for the 5 star review and for taking the time to review it after you’ve made it many times – glad it’s a hit!
Are the nutritional numbers correct on the white chicken chili recipe? 7033 mg of sodium, 967 calories??
it’s been updated
Hi,
This looks delicious. I’m curious about the nutrition info though..does that include all the optional toppings? Its hard to believe a chicken chili recipe with no cream or cheese has that much fat and calories in one serving.
Thanks!
I’m also curious about this. 967 calories per serving? Wow.
it’s been updated
Outstanding! I just made this & I added a little cornstarch to thicken the liquid a bit more. The taste is phenomenal! I did leave some of the jalapeno seeds in as I like a nice spicy dish & this is definitely it!
Outstanding! I just made this & I added a little cornstarch to thicken the liquid a bit more. The taste is phenomenal! I did leave some of the jalapeno seeds in as I like a nice spicy dish & this is definitely it!
Thanks for the 5 star review and glad that it was sufficiently spicy for you and it turned out outstanding!
Hi there!
This looks delicious. Would it be possible to do this in a crockpot? Thanks!
Kristen
Maybe but since it’s such a fast and easy stovetop recipe a CP to me would just unnecessarily lengthen and complicate it. Although feel free to experiment and see how things go for you.
I am going to make this recipe tonight but what if I don’t have a Dutch oven?
Make it in a heavy large pot then.
Awesome recipe!! It came out perfectly I didn’t have to make any adjustments. Thank you, my son loved it!
Thanks for the five star review and glad it turned out perfectly with no adjustments!
Hi Averie,
I made Your recipe last night, it was hit with my family.
I’m always looking for healthy quick recipes to make for myself and family.
Because I’m usually training for a marathon or two. This dish is going on my food prepping recipes for sure.
It’s definitely a great recovery meal after a long run or training session.
Thank you for your recipe.
I look forward to fueling my body and feeding my family, with more of your quick recipes.
Happy eating.
Kim
Thanks for the five star review and I’m glad this was a hit for you and your family! I am an avid (distance) runner and wish you the best in your races!