If you’ve been searching for a comforting, flavorful, and easy-to-make dinner, this White Chicken Chili Recipe is absolutely going to become your new favorite. It’s the perfect blend of creamy white beans, tender shredded chicken, and just the right amount of spice to keep things deliciously interesting. Cozy up with a bowl of this comforting chili—trust me, it’s a total game-changer!
Why You Should Make This Recipe
Beautifully Balanced Flavors: The combination of poblano and jalapeño peppers along with cumin and coriander creates a complex yet approachable flavor profile.
Simple Ingredients, Big Impact: With pantry staples and a rotisserie chicken, this chili comes together quickly without sacrificing taste.
Comforting and Nourishing: It’s hearty enough to satisfy hunger but still light with white beans and fresh lime juice.
Perfect for Any Occasion: Whether a weeknight dinner or a cozy weekend meal, this chili fits every mood and season.
Ingredients & Substitutions
The ingredients for this White Chicken Chili Recipe are straightforward yet essential. Each one plays a crucial role—from the creamy beans and tender chicken to the bright lime juice and fragrant spices—creating a bowl that’s bursting with flavor and texture.
- White Beans: Use canned for convenience; they provide a smooth, creamy texture and protein-packed base.
- Chicken Broth: Low-sodium broth allows you to control the saltiness while adding rich flavor depth.
- Poblano and Jalapeño Peppers: The poblano adds smokiness while jalapeño brings a gentle heat—adjust their quantity based on your spice preference.
- Rotisserie Chicken: A time-saver that lends tender, flavorful shredded chicken; feel free to swap with homemade cooked chicken.
- Spices (Cumin, Coriander, Chili Powder): These ground spices form the warming backbone of the chili’s flavor.
- Lime Juice and Cilantro: Freshness and brightness come from these final touches that elevate every bite.
How to Make White Chicken Chili Recipe
Step 1: Puree White Beans and Prepare Base
Begin by blending one can of white beans with one cup of chicken broth until smooth—this puree will give the chili a creamy, luscious texture without needing any heavy cream. Set aside both the pureed mixture and your second can of beans (rinsed and drained) for later.
Step 2: Sauté Aromatics and Peppers
In a large pot or Dutch oven over medium-high heat, warm the olive oil and add diced onion, minced jalapeño (seeds removed if you’re going mild), and poblano peppers. Stir often and cook until softened and fragrant, about 4 to 5 minutes—this step releases their natural sweetness and introduces those signature chili flavors.
Step 3: Layer in Garlic and Spices
Add the minced garlic, cooking just about a minute so it doesn’t burn but releases its aroma. Then sprinkle in cumin, ground coriander, and chili powder, stirring well to evenly coat your veggies. These spices toast gently, intensifying their fragrance and flavor.
Step 4: Add Broth and Bean Puree, Then Simmer
Pour in the remaining chicken broth along with the pureed beans. Stir everything together, bring to a boil, then lower the heat and let it simmer uncovered for about 20 minutes. This allows the flavors to meld beautifully and the chili to thicken naturally.
Step 5: Mix in Chicken, Whole Beans, and Corn
Stir in your shredded rotisserie chicken followed by the second can of white beans and frozen corn. Add fresh lime juice to brighten the whole dish, and cook for another 5 minutes so everything is heated through perfectly. This step ensures every spoonful is packed with tender chicken and bursts of sweetness from the corn.
Step 6: Final Seasoning and Fresh Herbs
Taste your chili and adjust salt or lime juice as needed, then gently fold in chopped cilantro. This finishing touch adds a lovely fresh, herbaceous note that brings everything together harmoniously.
How to Serve White Chicken Chili Recipe
Garnishes
Garnishes are what really take this chili from good to unforgettable. A dollop of sour cream or Greek yogurt adds creamy richness, while crushed tortilla chips bring satisfying crunch. Don’t forget a squeeze of fresh lime and diced avocado for that pop of freshness and color!
Side Dishes
Pair this chili with warm, flaky cornbread or soft flour tortillas to scoop up every last bit. A crisp green salad on the side also complements the chili’s heartiness with a refreshing contrast.
Creative Ways to Present
For a lively presentation, serve the chili in individual bowls topped with a spiral of sour cream and scattered with colorful chopped cilantro and sliced scallions. You can even offer a “toppings bar” so everyone can customize their bowls with shredded cheese, jalapeños, or chips—such a fun way to gather friends or family around the table!
Make Ahead and Storage
Storing Leftovers
This White Chicken Chili Recipe keeps beautifully in an airtight container in the fridge for 3 to 5 days. Store any garnishes separately to keep them fresh and just add them when serving.
Freezing
Want to save some for later? Freeze the chili in a freezer-safe container for up to 3 months. Make sure to leave a little extra room at the top since the liquid expands as it freezes.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the chili feels too thick after reheating, simply add a splash of chicken broth to loosen it up and bring back that wonderful creamy texture.
FAQs
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Can I make this White Chicken Chili Recipe vegetarian?
Absolutely! You can swap the chicken with hearty vegetables like sweet potatoes or add extra beans for protein, and use vegetable broth instead of chicken broth. The spices and peppers still create a rich, satisfying chili without the meat.
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How spicy is this chili? Can I adjust the heat?
The chili has a mild to moderate heat thanks to the poblano and jalapeño peppers. You control the spice by leaving out the jalapeño seeds or adding them back in if you want more kick. You can also add extra chili powder or hot sauce to taste.
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What’s the best way to shred the rotisserie chicken?
Shred the chicken while it’s still warm; the meat pulls apart more easily and quickly. Use your hands or two forks to shred into bite-sized pieces perfect for mixing into the chili.
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Can I make this chili in a slow cooker?
Yes! You can sauté the peppers and onions first, then transfer everything to a slow cooker. Add all ingredients except fresh cilantro and lime juice, and cook on low for 4-6 hours. Add lime juice and cilantro just before serving.
Final Thoughts
This White Chicken Chili Recipe is one of those feel-good dishes that delivers comfort, flavor, and simplicity in every spoonful. Whether you’re cooking for a busy weeknight or a laid-back weekend, it’s the kind of meal that feels like a warm hug in a bowl. I hope you love making and sharing it as much as I do—happy cooking!
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
A comforting and flavorful White Chicken Chili featuring shredded rotisserie chicken, white beans, and a blend of fresh peppers and spices simmered in low-sodium chicken broth. This hearty chili is perfect for cozy meals and is served with fresh toppings like cilantro, lime, sour cream, and avocado.
Ingredients
Beans & Broth
- 2 14.5oz cans white beans, rinsed and drained
- 4 cups low-sodium chicken broth, divided
Vegetables & Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 1 jalapeño pepper, seeded and minced
- 2 medium poblano peppers, seeded and diced
- 4 garlic cloves, minced
Spices & Seasonings
- 1 tablespoon ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon chili powder
- Salt, to taste
Main Protein
- 1 rotisserie chicken, skin removed and shredded (about 4 cups)
Additional Ingredients
- ¾ cup frozen corn
- 1 tablespoon fresh lime juice (from one lime), plus more to taste
- ¼ cup fresh chopped cilantro
Instructions
- Blend Beans: Blend one can of white beans with one cup of chicken broth in a food processor until smooth. Set aside both the pureed beans and the remaining whole beans.
- Sauté Vegetables: In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the diced onion, minced jalapeño, and diced poblano peppers. Cook and stir occasionally until softened, about 4 to 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook for about one minute until fragrant. Add the ground cumin, ground coriander, and chili powder, mixing well to combine. Cook for another minute to toast the spices.
- Simmer Chili Base: Pour in the remaining chicken broth and the pureed beans. Stir thoroughly and bring the mixture to a boil. Season with salt to taste. Reduce the heat to low and let the chili simmer uncovered for 20 minutes to develop flavors and slightly thicken.
- Add Chicken and Corn: Stir in the shredded rotisserie chicken, whole white beans, frozen corn, and fresh lime juice. Mix well and continue cooking for about 5 minutes until heated through.
- Finish and Serve: Taste and adjust seasoning as needed. Stir in the chopped cilantro. Serve the chili garnished with sour cream, crushed tortilla chips, additional lime wedges, and diced avocado if desired. Enjoy your homemade white chicken chili!
Notes
- Recipe adapted from: Once Upon a Chef.
- Shred the rotisserie chicken while it’s still hot for easier preparation.
- For a milder chili, omit jalapeño seeds and ribs. Add them in at the end for extra heat.
- Use low-sodium or homemade chicken broth for better control of saltiness.
- No need to thaw frozen corn before adding; it cooks quickly in the chili.
- To thicken chili, let it simmer longer. To thin, add extra chicken broth gradually.
- Refrigerate leftovers in an airtight container for 3-5 days, storing toppings separately.
- Freeze chili in a freezer-safe container for up to 3 months, leaving room for expansion.
- Reheat gently on the stovetop over medium-low heat; add broth if too thick.
