White Chicken Chili


Indulge in richness of White Chicken Chili. a wonderful twist to the easy chili recipe. This variation boasts the savory combination of tender chicken, robust beans, and a lusciously creamy broth. Perfect for those yearning for a lighter yet satisfying alternative to the traditional beef chili.

The Appeal of White Chicken Chili

While the classic chili, with beef, tomatoes, and kidney beans, holds a cherished place in many kitchens, the White Chicken Chili stands out for its poultry-based approach. This version caters to the preferences of chicken enthusiasts or anyone seeking a soup with a creamy texture brimming with protein.

Recipe Highlight

White chicken chili is a personal favorite due to its simplicity—especially convenient for bustling weeknights. Stock your pantry with easily accessible ingredients, and you’ll have this crowd-pleaser ready at a moment’s notice. For those seeking a swift solution, a pre-cooked rotisserie chicken expedites the cooking process even more.

Ingredients Needed:

To prepare this top-rated white chicken chili, gather these essential ingredients:

Olive Oil: Kickstart the recipe by heating olive oil in a Dutch oven.

Chicken: Opt for boneless, skinless chicken breast halves—a perfect fit for this easy white chicken chili.

Onion and Garlic: Sautéed with the chicken, these aromatic elements enrich the chili’s flavor profile.

Broth: Utilize store-bought or homemade chicken broth for depth and richness.

Beans: Three cans of cannellini beans, drained and rinsed, serve as the hearty base.

Green Chiles: Enhance the heat with two cans of chopped green chiles.

Seasonings: Elevate the flavors with dried oregano, ground cumin, cayenne pepper, fresh cilantro, and salt.

Cheese: Crown your white chicken chili with shredded Monterey Jack cheese.

How to make White Chicken Chili

Follow these fundamental steps to whip up this easy white chicken chili recipe:

Sauté chicken, onion, and garlic in hot oil until the chicken is golden brown on both sides.

Slice the chicken into pieces and return it to the Dutch oven.

Introduce the broth, beans, chiles, oregano, cumin, and cayenne pepper to the mixture.

Bring the concoction to a simmer, allowing the chicken to cook through thoroughly.

Serve the chili over a sprinkle of cilantro, topped generously with cheese.

Storage and Freezing Tips

Store any leftover white chicken chili in an airtight container in the refrigerator, where it will remain fresh for up to four days. As it doesn’t heavily feature dairy (except for the cheese topping), you can freeze this chili for up to three months. Simply thaw it overnight in the refrigerator and reheat it on the stove.

White Chicken Chili

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Indulge in a flavorful white chicken chili that perfectly complements chilly winter days. This recipe, gifted to me by a close friend and coworker, never fails to impress with its robust flavors and comforting warmth.


  • 1 tablespoon olive oil

  • 3 skinless, boneless chicken breast halves

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 5 ¼ cups chicken broth 3 (15 ounce)

  • cans cannellini beans, rinsed and drained

  • 2 (4 ounce) cans chopped green chilies

  • 1 tablespoon dried oregano

  • 1 teaspoon ground cumin

  • 2 pinches cayenne pepper,

  • ¼ cup chopped fresh cilantro, or to taste

  • taste ½ cup shredded cheese

  • salt to taste


  • Heat olive oil in a oven over medium heat. Sauté chicken, onion, and garlic in the hot oil until the chicken browns on both sides, approximately 5 minutes.
  • Transfer the chicken to a cutting board and slice it into 1-inch pieces.
  • Return the chicken pieces to the oven. Add chicken broth, cannellini beans, green chiles, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is thoroughly cooked, about 30 to 40 minutes.
  • Divide cilantro among 4 bowls. Ladle chili over cilantro and generously top with cheese.

Nutrition Facts

  • Calories: 466kcal
  • Carbohydrates: 53g
  • Protein: 35g
  • Fat: 12g

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