This White Chicken Chili is a comforting, hearty soup, loaded with chicken and lots of bold flavours! This soup truly is comfort in a bowl that’s perfect for any day of the year!
White Chicken Chili
For me there’s no such thing as chili season. I love chili year round. It’s such a comforting and make you feel good dish, that I’m always up for a bowl. This white chicken chili will become your favourite too! It’s quick enough for a weeknight meal and makes for great leftovers. If you’re lucky enough to have leftovers, this chili is even better the next day.
If you’ve never had white chicken chili you’re in for a treat. It’s a milder chili, usually made with white beans and chicken. If I had to choose between a regular chili and this white chicken chili, this chili always wins!
Ingredients You Need To Make White Chicken Chili
Here’s what you’ll need to make this chili recipe. Keep scrolling on down to get the complete printable recipe.
- Chicken – for this chili I love using boneless and skinless chicken thighs because I feel that they pack more flavour, however chicken breasts can be used as well.
- Beans – Canned white cannellini beans is what you want to use here, drain them and rinse them well.
- Chicken broth – go with a low sodium chicken broth, organic if possible or make your own.
- Onion – a couple medium white or yellow onion will do to provide the soup with lots of flavour.
- Green chiles – I like to use the canned green chiles in this recipe, they are not as hot as jalapeños, for example. You can substitute them with jalapeños, but keep in mind they will be spicier so depending on how much head you can handle adjust the quantities as such.
- Olive oil – use your favorite olive oil.
- Spices and herbs – this is where all the flavours come from. You’ll want to use a good chili powder, cumin, oregano, salt, pepper, and some garlic powder.
- Optional toppings – such as Monterey Jack, which is a must in my opinion, cilantro and some green onions.
How To Make White Chicken Chili
This soup is surprisingly easy to make. Here’s what you’ll need to do:
Cook the chicken and onion: Heat the olive oil in a large Dutch oven over medium high heat. Add the chicken, onion, and cook until the onion has softened and the chicken is no longer pink, stirring occasionally, for 5 to 7 minutes.
Season: Add the salt, garlic powder, cumin, oregano, pepper, chili powder and stir everything together. Cook for another 2 minutes.
Add broth, beans and chiles: Add the chicken broth, beans and chiles. Bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes. Chicken should be cooked through and the flavour developed.
Add toppings and serve: Top each serving with green onions, cilantro and Monterey Jack cheese.
Can I Make This Chicken Chili In A Slow Cooker?
Yes, absolutely. Sautés the onion with the chicken first in the olive oil in a skillet, I do this to avoid crunchy onion. Once the onion is cooked add everything to your slow cooker and stir. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours.
Can I Use Rotisserie Chicken To Save Time
Absolutely! This chicken chili is a great way to use some of that leftover chicken. The chili will still pack lots of flavour so if you’ve got it, use it!
Can I Use A Different Kind Of Beans
I would still go with a white bean, but you can always use great Northern beans or navy beans as well.
How Do You Store Leftover White Chicken Chili
Store leftovers in an airtight container for up to 5 days. You can also freeze this, also in airtight containers, for up to 2 months.
More Great Recipes To Try:
- Honey Rolls
- Easy Quiche Recipe
- Beef Lentil Soup
- Sausage and Bean Soup
- World’s Best Chili
- Potatoes au Gratin
- Chicken Parmesan
- Beef Stroganoff
White Chicken Chili
- 2 tbsp olive oil
- 2 lb chicken thighs, boneless and skinless, cut into 1 inch cubes
- 2 medium onions, chopped
- 1 tsp salt, or to taste
- 1 tsp garlic powder, or to taste
- 2 tsp cumin, or to taste
- 1 tsp oregano, dried
- 1/2 tsp pepper
- 1 tsp chili powder
- 2 cups chicken broth, low sodium
- 30 oz white cannellini beans, or any other white beans, drained and rinsed
- 8 oz diced green chiles
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 1 cup Monterey Jack cheese, shredded
- Heat the olive oil in a large Dutch oven over medium high heat. Add the chicken, onion, and cook until the onion has softened and the chicken is no longer pink, stirring occasionally, for 5 to 7 minutes.
- Add the salt, garlic powder, cumin, oregano, pepper, chili powder and stir everything together. Cook for another 2 minutes.
- Add the chicken broth, beans and chiles. Bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes. Chicken should be cooked through and the flavor developed.
- Top each serving with green onions, cilantro and Monterey Jack cheese.