Add As A Trusted Google SourceThis white chicken chili is easy to make and perfect for a weeknight dinner! My recipe is dairy-free and uses white beans to thicken the broth and make it creamy.
White Chicken Chili, Ready in 40 Minutes
Chili is one of my favorite cold weather meals, and I make my classic Chili Recipe and Turkey Chili so often in the fall and winter. When we’re craving something equally as cozy but a bit lighter and without the tomato base, I make this white chicken chili. It’s comforting and comes together in one pot in well under an hour.
I love this recipe because it uses pantry ingredients, plus boneless skinless chicken breasts, to make a chili that’s hearty, high protein and creamy without needing any heavy cream. The secret is mashing some of the white beans to thicken the broth and make it naturally creamy. As written, this white chicken chili is mildly spicy and you can add more or less cayenne pepper to your tastes.
I think you’ll also enjoy my Crockpot White Chicken Chili and Instant Pot White Chicken Chili recipes.
Ingredient Notes
- Olive Oil: For sautéing.
- Onion & Garlic: To build flavor.
- Boneless Skinless Chicken Breast: You can also use boneless chicken thighs, keeping the cook time the same.
- Chicken Broth: Use low sodium broth so that you can better control the amount of salt in the finish dish.
- Seasonings: You’ll need ground cumin, dried oregano, salt and cayenne pepper. Using 1/4 teaspoon of cayenne will make the chili slightly spicy. If you are sensitive to spice, omit or reduce the cayenne. For spicier chili you can add a little more, but do so carefully because cayenne can be very spicy!
- White Beans: Such as canned cannellini beans or Great Northern beans
- Mild Diced Green Chiles: Be sure to use mild (not hot) or the chili will turn out quite spicy!
- Corn: Both frozen and canned corn work well.
Find the printable recipe with measurements in the recipe card below.
How to Make White Chicken Chili
Brown the chicken: First, sauté the onion and garlic until softened and fragrant. Then scoot them to the edges of the pot and add the chicken breast. Brown the chicken a few minutes per side. This step builds flavor.
Add remaining ingredients and simmer: Stir in the chicken broth, cumin, oregano, salt, cayenne pepper, white beans, diced green chiles and corn. Cook at a low simmer for 20-25 minutes, until the chicken is cooked through.
Shred the chicken and partially mash the beans: Remove the chicken to a clean bowl or cutting board and let it cool slightly. Use the back of a large spoon to mash some, but not all, of the beans in the pot to thicken the chili. Shred the chicken and return it to the pot. Taste the chili and add more salt if needed. Serve with your favorite toppings and enjoy!
What to Serve with White Chicken Chili
- Choose a few toppings you enjoy, such as crumbled tortilla chips, fresh cilantro, sour cream, a squeeze of lime juice, sliced jalapeno, avocado or shredded cheese.
- I like to make my easy Cornbread Recipe to serve alongside this chili. It’s wonderful topped with butter and honey, or Honey Butter if I have a few extra minutes to make it. I usually assign that job to my pre-teen or one of my teens. 🙂
- A Green Salad is an easy way to add more veggies to the meal. Or keep it simple and serve some fresh cut vegetables, such as bell peppers and carrot sticks.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
White Chicken Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, or chicken thighs*
- 3 ½ cups low sodium chicken broth
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt, plus more to taste
- ⅛-¼ teaspoon cayenne pepper, or to taste, optional*
- 2 (15 ounces each) cans white beans, such as cannellini beans or Great Northern beans, rinsed and drained
- 4 ounce can mild diced green chiles
- 1 cup frozen or canned corn
- For serving, as desired: crumbled tortilla chips or crispy tortilla strips, fresh cilantro, sour cream, squeeze of lime juice, sliced jalapeno, avocado, shredded cheese, etc.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat on the stove. Add the onion to the pot and saute until softened, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds.2 tablespoons olive oil, 1 cup finely chopped yellow onion, 2 cloves garlic
- Push the onion and garlic to the edges of the pot and place the chicken breasts in the center. Brown the chicken on both sides, 3 to 4 minutes per side.1 pound boneless, skinless chicken breasts
- Add all of the remaining ingredients to the pot: chicken broth, cumin, oregano, salt, cayenne pepper, white beans, diced green chiles and corn. Stir.3 ½ cups low sodium chicken broth, 1 ½ teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon salt, ⅛-¼ teaspoon cayenne pepper, 2 (15 ounces each) cans white beans, 4 ounce can mild diced green chiles, 1 cup frozen or canned corn
- Bring to a simmer and then reduce the heat to medium low. Cover the pot and simmer for 20-25 minutes, or until the chicken is cooked through. (The chicken should register at least 165° F on an instant read thermometer inserted into the thickest part.)
- Remove the chicken to a clean bowl or cutting board and let it cool slightly. Meanwhile, use the back of a large spoon to mash a few, but not all, of the beans in the pot. This will thicken the broth slightly.
- Shred the chicken and return it to the pot. Taste the chili and add more salt if needed. Serve with toppings, as desired.For serving, as desired: crumbled tortilla chips or crispy tortilla strips, fresh cilantro, sour cream, squeeze of lime juice, sliced jalapeno, avocado, shredded cheese, etc.
Notes
- Boneless, skinless chicken thighs may be substituted for the chicken breasts in this recipe. Bone-in chicken can also be used, but may require a few extra minutes to cook through. Once the chicken is cooked, remove it from the bones and shred it.
- Using 1/4 teaspoon of cayenne pepper will make this chili slightly spicy. If you are sensitive to spice, you can leave out the cayenne pepper or use less. If you want spicy chili you can add a little more, but be careful as cayenne pepper can be very spicy.
- To make the chili creamier, stir 1/4 cup of heavy cream into the finished chili.
I originally shared this recipe in November 2020. Post updated October 2026 with more helpful information.
I definitely crave ALL of those fall comfort foods! Especially chili! My husband isn’t actually the biggest fan of it (he’ll eat it once or twice a year) so I’ve been making smaller batches for myself. This white chicken version sounds delicious, Kristine!
Thank you, Gayle!
It’s been cold and rainy here so we are all about comfort food right now. This chili looks amazing, Kristine! Can’t wait to see the yummy cornbread too!
I love any kind of chili, and it’s fun changing it up! This looks right up my alley, and since my youngest son isn’t a fan of tomato based chilis, this would be perfect for him!
Have you tried this in the Instant Pot? If so, could you pass on the instructions? I enjoy your recipes and appreciate all the work you put into them! Thanks so much for all you do!
Here is my Instant Pot white chicken chili recipe. Enjoy!
My favorite chicken chili recipe, so quick and easy to make! Thank youÂ
Just made this white chicken chili exactly as written and it is absolutely delicious!!  I used hot green chilis, as that’s what I had on hand; therefore, I only used 1/4 tsp cayenne and it is perfect!  Love that this is healthy and not loaded with a lot of unnecessary fat.  Thank you for such an amazing and easy recipe, Kristine!
This recipe is quick and easy, cozy, and had good flavor! Thanks!
This is so delicious and easy. Perfect for fall and winter meals!
I’m happy you enjoyed this recipe, Kate!