White Chicken Chili 

By Lidey Heuck

Updated October 11, 2023

  • Two servings of white chicken chili are served in white bowls and topped with shredded cheese, slivered red onion, avocado slices, crushed tortilla chips and limes for squeezing.
    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(17,952)
Comments
Read comments

This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings 

  • 2 tablespoons olive oil 

  • 1 large yellow onion, chopped 

  • 1 large jalapeño pepper, seeds and ribs removed, finely chopped

  • 2 tablespoons minced garlic (about 5 cloves)

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • ½ teaspoon sweet paprika or chili powder

  • Pinch of cayenne pepper, to taste

  • 1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

  • Freshly cracked black pepper 

  • 4 cups low-sodium chicken broth

  • 2 (15-ounce) cans cannellini beans, rinsed and drained 

  • 2 (4-ounce) cans diced green chiles 

  • 2 ½ to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken) 

  • 1 cup fresh or frozen corn kernels 

  • Half a lime, plus lime wedges for serving

  • Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

49 grams carbs; 57 milligrams cholesterol; 471 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 9 grams fiber; 1107 milligrams sodium; 29 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

  2. Step 2

    Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

  3. Step 3

    Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

  4. Step 4

    Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
17,952 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Linda

Slow cooker suggestion: if using fresh or even frozen chicken breasts, no need to precook. Simply place them whole at bottom of crock, pour other ingredients over and cook 4 to 5 hours on High. They’ll poach with all those good spices. At the end, remove chicken into a bowl and shred with two forks, then add back in. Also, couple of medium-sized potatoes diced in 1-inch chunks makes a great addition to this chili.

michael burk

My wife and I developed a bean mashing trick. Instead of mashing them in the pot, put one can of beans in a bowl with a splash of chicken stock. Take an immersion blender and immersion it. Then toss the immersioned beans into the soup.

Maggie B

I used chicken breasts with the bone and skin on to make to soup base. Just cook until tender, remove from heat and cool. Remove the bones and skin and shred the chicken to proceed with the recipe. Sometimes I also add a can of pinto beans or black beans along with the cannellini beans, which adds a bit of color to the white chili. It is delicious served with crushed tortilla chips, sour cream, and /or lime and cilantro.

Saffron

I’m a - riff on recipes cook- warning! I used regenerative ground chicken- ie: free range, long growth (zero hormones), with organ meat and some skin part of the grind. I started my drop in slow cooker pot with this while pressure cooking, soaked, white, Rancho Gordo beans in chicken broth. I chopped onion, 1/2 carrot, yellow pepper and 1/3 seeded jalapeño, 5 cloves of garlic and added by stages while keeping largely to seasoning recommendations. I added a can of fire roasted tomatoes and 3 shucked heads of sweet corn along with a one cubed yellow potato. This was 4+ quarts of chili- the tomato was thinned by the stock. I chopped some green olives- knowing that they’d add saltiness. After a few low and slow hours to meld the flavors? I washed and chopped a bundle of culantro- cilantro’s hearty cousin, and added it. I garnished each bowl with sour cream- which mellowed and further “whitened” the chili. I believe that more heat can always be added- and I enjoy tasting the flavors of ingredients and seasoning elements. IMHO? Too much heat masks flavor the way over salting does. I have worked in Michelin star kitchens and been taught by the best. It’s so v

A. Matos

Had some ground chicken on hand, so I used it instead of the chicken breast. I added it to the pot after the onions and jalapeno, and cooked till it became a bit crumbly. This kind of ground meat texture is more nostalgic for me as far as chilis go too, so I do recommend. Otherwise followed recipe as is, was great!

Robin B

I don't understand how this recipe is a) called chili; and b) has an overall 5/5 rating. Sure, it is easy, but it has a souplike consistency and bland flavor even when doubling the chili powder and adding a little more seasoning. Rather than follow the "mash the beans in the pot with a spoon" instruction, I blended 1/2 cup of chicken broth and 1/2 a can of the cannellini beans with an immersion blender. Overall, this was OK. But I would not make it again

Private comments are only visible to you.

Recipe Tags

or to save this recipe.