White Chicken Chili Recipe: Turn 9 Ingredients into a Hearty Meal

Looking for a tasty spin on the traditional chili? Try out this simple White Chicken Chili Recipe to turn 9 ingredients into a hearty meal!

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I don’t know about you, but as soon as the weather takes a turn for the chilly, my food brain automatically switches into soup and chili mode. 

There’s just something so comforting about knowing that no matter how cold or windy it is outside, you have a pot of something hot, savory, and delicious waiting for you to dig into. 

When it comes to chili, my family loves all kinds . . . but when we want something that’s a bit different from the traditional beefy versions, our go-to is White Chicken Chili. 

What is White Chicken Chili?

While the more traditional chilis pair together beef, beans, veggies, and broth, the White Chicken Chili recipe is a bit different. 

The biggest difference, of course, is that instead of using ground beef, it incorporates chicken. This is a perfect time to use leftover chicken or canned chicken if you need to speed your cook time up.

The other difference is the coloring. Whereas traditional chili is usually pretty dark (because of the combination of ground beef and red kidney beans), White Chicken Chili has a lighter hue. This is because of the substitution of chicken and (as you’ll see in the recipe below) great northern beans instead of kidney beans. 

Can I Cook This Chili Recipe With or Without a Dutch Oven?

Yes! You can cook this White Chicken Chili Recipe in a dutch oven or heavy pot… anything that can handle simmering, medium heat, and large enough to hold 6qt will be perfect!

How can you thicken White Chicken Chili?

If you prefer your chili on the thicker side, try adding cornmeal, masa harina (aka corn masa flour), or polenta (aka Italian cornmeal) and letting it simmer for a few minutes until it thickens. You can also add heavy cream or cream cheese if you want it to have a creamier texture. 

What other ingredients can you add to White Chicken Chili?

The thing I love about chili is that you really can’t go wrong when tweaking it for your tastes? White Chicken Chili tastes fantastic with peppers, onions, celery, diced tomatoes, avocado, and even corn. You can even add toppings like sour cream, green onions, and cilantro for a more Tex-Mex flavor. And if you love a bit of tang, try squeezing in a bit of lime! 

What sides go well with White Chicken Chili?

Even though White Chicken Chili is a very filling meal all on its own, you can pair it with tortilla chips, cornbread, crackers, or a nice side salad. 

Time:

15 minutes prep time

45 minutes cook time

Approx. 6 Servings

Supplies:

• Dutch oven or large pot
• Knife
• Cutting board
• Spoon
• Measuring spoons and cups

Ingredients:

• 1.5-2 lbs of Chicken chopped
• 1 medium Onion chopped  
• 4 oz jar of chopped Jalapenos (or 3 chopped fresh Jalapenos) 
• 48 oz can of Great Northern Beans
• 32 oz of Chicken Broth (4 Cups)
• 2 tbsp of Garlic minced
• 2 tbsp Cumin
• 2 tbsp Oregano
• 2 cups Shredded Cheese

Directions:

For your convenience, printable directions are available at the end of this post.

Step 1: Onions and Garlic

Heat a tsp of olive oil or butter on medium heat in your dutch oven or large pot.

Add onion and saute for 4-6 minutes until they are cooked and translucent.

Add garlic and saute for 30 seconds.

Step 2: Chicken

Add chopped chicken and saute for 5-7 minutes. Stir to avoid sticking.

Step 3: Add the Flavor

Add Chicken Broth, Chopped Jalapenos, Cumin, and Oregano.

*To make the recipe less spicey drain juice from the can of jalapenos and/or add fewer jalapenos.*

Step 4: Add the Beans

Add the beans and the liquid from the can, and mix well.

Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes to 1 hour, stirring occasionally.

Step 5: Garnish and Serve

Add 2 cups of shredded cheese, stir, add a garnish on top (parsley or cheese) serve.  Enjoy!

What if your White Chicken Chili is too spicy?

Tasting your chili before serving it and realizing it’s a bit too spicy? Adding a bit of any of the following ingredients can help cut the heat: 

• Dairy products such as cheese, sour cream, Greek yogurt, or creme fraiche.
• Peeled potatoes, especially sweet potatoes. You can either leave them in or take them out and mash them up as a side for the next day. Just as a note, the potatoes will absorb some of the liquid, so you may need to add more liquid to replace it.
• Sweeteners like sugar, brown sugar, honey, sweet onions, or tomato sauce (which often has a good amount of sugar in it).
• Additional ingredients that you already have in the chili (such as more beans or chicken). Depending on how much you add, you may also need to add more liquid to the chili. 

Can you freeze White Chicken Chili?

Absolutely! In fact, this is a great meal to make and freeze for later. I like to make a double batch specifically so I can freeze half of it. Make sure you store it in a freezer-safe container so it stays fresh and retains its flavor. You should be able to freeze it for 4-6 months and have it still taste as good as the day you cooked it!

When you’re ready to eat the rest of it, simply let it thaw in the refrigerator overnight and then heat it up in a pot on the stove when it’s close to mealtime, stirring occasionally. Depending on your family’s preferences, you may need to add broth or water. 

What chilis, soup, or casserole dishes does your family love for winter?