White Chicken Chili is a very easy chili recipe to make. Boneless white chicken, beans, veggies and spices are simply simmered together on the stovetop to create this hearty and healthy chili. It is great for an easy dinner on busy weeknights, meal prep for work lunches, or for Sunday game day. One pot of chili makes several servings and it also freezes well.
White Chicken Chili is a perfect blend of flavors and textures. It’s a comforting dish for this time of year. It pairs nicely with some crusty bread, a dollop of sour cream and a sprinkle of shredded cheese.
If you would like to try a classic chili made with kidney beans, check out Taco Chili. Another healthy white chicken chili is Chicken Enchilada Chili or try Chicken Chili made with a tomato base. If you want a variation on traditional chili that is a one pot easy meal check out Chili Mac Cheese. If you would prefer a vegan chili option check out Lentil Chili.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- While the recipe calls for boneless chicken breast, you can also use chicken thighs for a juicier and more flavorful option. If you are short on time, a rotisserie chicken can be a great, convenient substitute.
Chili is best served with lots of toppings. Check out this Chili Bar post for some good options.
SPECIAL EQUIPMENT NEEDED:
- Large Pot or Dutch Oven: A large pot or Dutch oven is needed to cook the chili. It should be big enough to hold all the ingredients comfortably and provide even heat distribution.
- Food Processor or Immersion blender: Is needed to puree half of the beans.
- Cutting Board: A sturdy cutting board is needed for chopping vegetables, mincing garlic, and preparing the chicken.
- Sharp Knife: A sharp knife will make prepping your ingredients easier and safer.
- Measuring Cups and Spoons: For accurately measuring ingredients like spices, broth, and beans.
- Can Opener: To open the cans of green chiles and beans.
- Wooden Spoon or Spatula: For stirring the ingredients as they cook, to prevent sticking and ensure even cooking.
- Ladle: For serving the chili.
SUBSTITUTIONS:
- The boneless chicken breast can be replaced with boneless skinless chicken thighs or turkey.
- Substitute the olive oil with other cooking oils like avocado oil, vegetable oil or canola oil.
- If you do not have yellow onions, try shallots, or green onions.
- Any color bell pepper works if you do not have red or orange peppers. Use either yellow bell pepper or green pepper.
- Garlic powder can be used in a pinch if you do not have fresh garlic. ¼ teaspoon of garlic powder can be used to replace each garlic clove.
- Chili powder, cumin, oregano and cayenne pepper can be replaced with taco or fajita seasoning if you do not have them separately.
- Small white beans like great northern beans can be replaced with different types of beans like navy beans, cannellini beans, or even chickpeas or black beans for a different texture and flavor profile.
- If you are not a fan of cilantro, you can substitute it with flat-leaf parsley or simply omit it.
HOW TO STORE WHITE CHICKEN CHILI:
- If properly stored the chili can last for 3 to 4 days in the refrigerator.Allow the chili to cool to room temperature before storing it. Use an airtight container to store the chili in the refrigerator.
- The chili can be frozen for up to 4-6 months. Allow the chili to cool to room temperature before storing it.Use freezer-safe airtight containers or heavy-duty freezer bags to prevent freezer burn.
- Thaw the chili in the refrigerator overnight.
HOW TO REHEAT WHITE CHICKEN CHILI:
- Reheat the chili on the stove over medium heat, stirring occasionally, until it is heated through.
- For a quicker option, reheat the chili in the microwave.Use a microwave-safe container and cover it with a microwave-safe lid or plastic wrap, leaving a corner open to vent. Heat on high for about 2-3 minutes, stirring halfway through to ensure even heating.
- If the chili has thickened too much during storage, you can add a little water or broth while reheating to reach your desired consistency.
Heat the olive oil in a large pot. Add the bell pepper and onions and cook for 3 minutes. Add the garlic and cook for an additional 2 minutes.
Place one can of the beans into a food processor with ½ cup of chicken broth and puree until it is smooth.
Add the pureed beans to the pot with the vegetables and stir.
Add the remaining chicken broth, green chiles, chili powder, cumin, oregano, cayenne pepper, and kosher salt to the pot. Raise the heat to bring to a boil. Turn the heat down to low and simmer uncovered for 30 minutes.
Add the remaining beans, shredded chicken, corn and cilantro to the pot and simmer for an additional 10 minutes.
White Chicken Chili
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Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red or orange bell pepper, diced
- 3 cloves garlic, diced
- 2 cans small white beans, 15.5 ounces rinsed and drained (divided)
- 4 cups chicken broth (remove ½ cup to puree with the beans)
- 1 can green chiles, chopped, 4.5 ounces
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 1 pound boneless chicken breast, cooked and shredded
- 1 cup frozen corn kernels
- ¼ cup fresh cilantro, chopped
Instructions
Divide the beans and set half of them to the side.
Add the olive oil to a large stockpot and heat over medium low heat. Add the onion and bell pepper and cook for 3 minutes until they begin to soften. Add the garlic and cook for an additional 2 minutes.
Place one can of the beans into a food processor with ½ cup of chicken broth and puree until it is smooth.
Add the pureed beans to the pot with the vegetables and stir.
Add the remaining chicken broth, green chiles, chili powder, cumin, oregano, cayenne pepper, and kosher salt to the pot. Raise the heat to bring to a boil. Turn the heat down to low and simmer uncovered for 30 minutes.
Add the remaining beans, shredded chicken, corn and cilantro to the pot and simmer for an additional 10 minutes.
Notes
This chili has a very slight kick of heat. If you like spicier foods, you can double the cayenne pepper or adjust it to your taste.
