White Bean Chicken Chili {VIDEO}
This White Chicken Chili recipe is, hands down, THE most requested meal at our house for the last 25 years! It’s a hearty one-pot meal made with white chili beans, chicken, peppers, and lots of spices that you can have on the table in under an hour. It’s even better the next day!
If you love great chili recipes that are even better the next day, you’ll want to check out my recipes for Buffalo Chicken White Chili, Creamy Taco Chili, Vegetarian Chili, and Pumpkin Chili.
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Table of Contents
Why You’ll Love This White Chicken Chili
- Flavorful Comfort: White chicken chili is a comforting, hearty dish that’s bursting with flavor, featuring tender chicken, creamy broth, and a medley of spices.
- Versatile Ingredients: It’s incredibly versatile; you can easily customize the level of heat, add your favorite toppings, and adjust the ingredients to suit your taste.
- Quick and Easy: White chicken chili can be whipped up in no time, making it perfect for busy weeknights or last-minute gatherings.
- Year-Round Appeal: While it’s perfect for chilly evenings, white chicken chili’s vibrant flavors make it enjoyable any time of the year, providing a delightful alternative to traditional beef chili.
What You Need For White Chicken Chili
It’s easy to cook a big pot of this family-favorite white chicken chili recipe, and it’s the absolute best! White chili beans, tender chicken, green chilies, cream, chicken broth, and spices are all you need for this winning chili recipe.
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- chicken breasts – boneless and skinless
- vegetable oil – or any mild oil to saute chicken and spices
- garlic cloves – minced
- spices: ground cumin, dried oregano, tarragon, dried crushed red pepper, salt & pepper
- white chili beans – I love to use Bush’s Chili Beans, they come in a mild chili sauce (don’t drain them)
- green chilies – diced
- heavy cream – while you can substitute for half & half or whole milk, heavy cream is just the right consistency for chili
- chicken broth
How To Make White Chicken Chili
When you are making chili, you’ll want to use the full recipe at the bottom of the page.
You don’t need to be a chili champion to whip up fantastic white chicken chili. This easy recipe is a culinary delight with tender chicken, creamy richness, and a medley of flavors, offering comfort and satisfaction in every spoonful.
- In a large pot or Dutch oven sauté chicken in the pot with minced garlic and spices.
- Once the chicken is cooked, add the beans, chilies, broth, and cream and let it simmer!
- Enjoy with your favorite toppings like shredded cheddar cheese, tortilla strips, sour cream, or oyster crackers.
It doesn’t get any easier than that!!
Recipe Notes And Tips
- Make this super easy chili recipe even easier and use shredded rotisserie chicken.
- I used white cannellini beans for years before I discovered Bush’s chili beans. If you want to use canned cannellini beans instead, drain them before adding them to the pot.
- Be careful with the crushed red pepper, I just add a pinch, and it’s just the right amount of heat for my family.
- You may want to double the recipe, we only get about 5 servings out of one batch – and this is something that is DEFINITELY good leftover!
CHEF’S NOTE:
I started using Bush’s White Chili Beans several years ago and love them! They make our favorite white bean chicken chili even better. They slow-cook great northern beans until they’re tender, then simmer them in a white chili sauce perfectly seasoned with garlic, cumin, and onion.
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Storage
- Cool It Down: Allow the chili to cool to room temperature before refrigerating or freezing. Hot food can raise the temperature inside the refrigerator and affect other items.
- Use Airtight Containers: Transfer the chili to airtight containers or resealable plastic bags. Ensure there is minimal air inside the container to prevent freezer burn or spoilage.
- Portion Control: If you anticipate leftovers, portion the chili into meal-sized servings before storing. This makes reheating easier and prevents repeated temperature changes to the entire batch.
- Label and Date: Clearly label the containers with the date of preparation. This helps you keep track of freshness and ensures you use the chili within a safe timeframe.
Refrigerate/Leftovers
Store the white chili in an airtight container in the refrigerator for up to 4 days.
Freeze
For longer storage (up to 4-6 months) freeze chili using airtight, freezer-safe containers or bags, and label them with the date. Thaw in the refrigerator before reheating.
When reheating from frozen:
- Thaw the white chicken chili in the refrigerator overnight before reheating.
- Reheat on the stovetop or in the microwave.
- Add a little water or chicken broth if the white chili has thickened during storage.
White Chicken Chili FAQs
Absolutely! Boneless, skinless chicken thighs are a great alternative. They’ll add a slightly richer flavor and stay tender during cooking. Just be sure to trim excess fat before adding them to the chili.
The level of spiciness can be adjusted to your preference. This recipe includes crushed red pepper and mild green chilies, but you can add more if you like it spicier or less for a milder version. It’s a versatile dish that you can customize to your taste buds!
To thicken white chicken chicken chili you can make a cornstarch slurry, mix equal parts cornstarch and cold water, then gradually stir it into the simmering chili until it reaches your desired thickness. It’s a quick and effective way to adjust consistency without altering the flavor.
Serving Suggestion
While chili is often seen as a meal on its own. If you’re looking for what you can serve with white chili, we’ve got you covered:
On a chilly night, there are few dishes that rival a steaming bowl of hearty chili.
This Hearty Pepper Chili, Smoked Bacon Chili, and Chili Con Carne are on my radar to try soon too. I love having a tasty selection of chili recipes in my recipe box. I don’t think it could ever be possible to have too many chili recipes.
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Originally posted in October 2009. UPDATED November 2018 and September 2023. We spiffed up this post with more information and 1 change to the recipe: I now use white chili beans in place of cannellini beans.
White Bean Chicken Chili
This White Chicken Chili is ready in about 45 minutes, but can be prepared a day ahead – it’s even better the second day!
Ingredients
- 2 tablespoons vegetable oil
- 4 large garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon tarragon
- salt & pepper to taste
- 1/4 to 1/2 teaspoon dried crushed red pepper (if you don’t want it as HOT use 1/4)
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 3 (15.5-ounce cans) of Bush’s White Chili Beans (or cannellini beans- see notes)
- 1 cup chicken broth
- 1 (4.5-ounce) can diced green chilies
- 1/2 cup whipping cream
- Grated cheddar cheese (optional)
Instructions
- Heat the oil in a Dutch oven (or large heavy pot) over medium heat, add garlic, cumin, oregano, tarragon, and red pepper. Saute for about 3 minutes. While that is sautéing, season cut chicken with salt and pepper and add to the pan. Saute for an additional 5 minutes, until the chicken is cooked through.
- Add beans, chicken broth, green chilies, and cream to the pot, and stir to combine. Simmer for about 10 minutes, then cook on low for at least 30-60 mins. If you can let it simmer for a few hours it's even better!
- Serve in a bowl and top with cheese.
Notes
I really love the Bush's White Chili Beans, I do not drain them because they come in a mild chili sauce. You can use cannellini beans if you can't find the chili beans, but you will need to drain the cannellini beans before adding them to the pot.
STORAGE:
- Store the chili in an airtight container in the refrigerator for up to 4 days.
- For longer storage (up to 4-6 months) freeze chili using airtight, freezer-safe containers or bags, and label them with the date. Thaw in the refrigerator before reheating.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 108mgSodium: 847mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 35g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
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Yum! Thanks for sharing the recipe!!
I love white chili! This recipe sounds delish!
I have wanted a fab white bean chicken chili recipe for years…this looks and sounds divine!
PS: I do a recipe post every Saturday. I am going to post a link to this during October! Love it!
I have never had white bean chili and keep seeing recipes for it. Yours looks fabulous! I need to make this soon! THanks.
My family LOVES White Bean Chicken Chili! I usually make a triple batch and freeze it for super fast suppers during our hectic basketball season. My recipe is very similar to yours but without the cream. Now I am thinking that cream makes everything taste better so I might just have to try that! Thanks.
I have a recipe something like this with ground turkey, and its really good!
I love chili! That recipe looks great. Thanks for sharing with TATT!
That is one of my favorite Fall dishes, too! Yum, yum!
I’d have to say that chili is always my “go to” cool day dish. It’s especially wonderful because it’s my husband’s specialty so I don’t have to make it!! I’m going to send him this link hoping he gets inspired.
Looks soul satisfying! I love chicken chili! Can’t wait to try your recipe!
I have have a white chicken chili recipe too! They are SOOO close! I might have to try your’s to see if I like it better or not!
This looks delicious, been looking for a good White Bean Chicken Chili. I do have one question. When you said 4 cloves of garlic, but you use the minced garlic in a jar. How much do you use? Thanks for any help you can give me. Have a wonderful and blessed day.
I usually do 1/2 teaspoon for every clove. The minced in a jar usually tells you how much equals one clove (in case you ever forget)
I hope you enjoy the chili it’s definitely in the top 3 favorites for both my husband and I! I could make it weekly during cold weather months…..it’s on our meal plan for this week!