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Change up your next chili night with this delicious recipe!
This White Chicken Chili recipe is packed with flavor. A blend of poblano peppers, green chiles, and sweet corn are cooked with diced chicken breasts and beans in a creamy chicken broth
It’s hearty, satisfying, and perfect for topping with a dollop of sour cream and a sprinkle of fresh cilantro.
Contents
A Warm and Hearty Meal
- ‘Tis always the season for hearty chili recipes!
- This white chicken chili is healthy and packed with protein and fiber.
- One pot means easy cleanup and less mess.
- Perfect for busy weeknights, this white chili recipe is ready in under an hour.
- It’s a versatile recipe, make it spicy or mild and add your own favorite toppings.
- Perfect for parties, double the recipe and serve with shredded cheese, sliced black olives, sour cream, and tortilla chips.
Ingredients for White Chicken Chili
Chicken – Use boneless skinless chicken breasts or thighs, or even rotisserie or shredded chicken for this recipe.
Veggies – Tex-Mex-inspired veggies like onions, corn, and peppers are just the basics! Use fresh or frozen corn or even canned.
Try diced bell peppers, diced potatoes, and even healthier veggies like zucchini and chopped baby kale.
Beans – White kidney beans are also known as Cannellini beans. Substitute with other white beans like navy beans, great northern beans, or even chickpeas. Simply open the cans, drain and rinse them; no need to soak them!
Seasonings – Use the spice in the recipe below or use your favorite chili seasoning mix, or try taco seasoning or fajita seasoning.
How to Make White Chicken Chili
- Saute onions and peppers in oil until softened per the recipe below.
- Add remaining ingredients except for sour cream. Simmer for 25 minutes.
- Remove from heat and stir in sour cream and cilantro.
What to Serve with White Chicken Chili
More Great Chili Recipes
Easy White Chicken Chili
This white chicken chili recipe is a Tex-Mex inspired meal. Chicken, poblano peppers, green chilis, corn, and kidney beans are slowly simmered in a creamy chicken base.
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Heat 2 teaspoons of olive oil in a dutch oven or large pot.
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Soften diced onions and peppers in the oil over medium heat until translucent, about 5 minutes.
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Add chicken broth, white kidney beans, mild green chilis, corn, diced chicken, chili powder, cumin, and oregano.
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Cover and simmer for 25 minutes or until the vegetables are tender.
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Remove from heat and stir in sour cream and cilantro.
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Serve with your favorite toppings.
Consistency: If you’d prefer a thicker white chicken chili, remove the lid after 15 minutes and simmer uncovered.
Flavor: Add more chili powder or diced jalapenos for a spicier kick. Experiment with different types of beans, such as black or pinto beans for a new twist.
Chicken: Mix it up by using chicken thighs or shredded rotisserie chicken instead of diced chicken.
Toppings: Top it with shredded cheese, diced avocado, crushed tortilla chips, corn chips, or sour cream.
Slow Cooker: This recipe is also great in a slow cooker, cook on low for 4-6 hours or high for 2-3 hours. Thicken by mixing 2 teaspoons cornstarch with 1 tablespoon water. Stir in 15 minutes before serving.
Keep leftover easy white chicken chili covered in the refrigerator for up to 4 days. Freeze portions in zippered bags for up to 8 weeks.
Serving: 1.25cup | Calories: 286 | Carbohydrates: 30g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 463mg | Potassium: 864mg | Fiber: 7g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 48.8mg | Calcium: 85mg | Iron: 3.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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