White Chicken Chili Recipe

White Bean Chicken Chili Recipe

I've always loved a good spicy white bean chicken chili. As much as I enjoy more traditional tomato-based chili recipes, I find myself continually drawn to the rich, comforting flavors of this particular recipe.

I've enjoyed other white chicken chilis, though this is my favorite. I've perfected, for me, the right amount of seasonings and spice, and a good ratio of chicken to beans. I've also got a nice combination of chili peppers that gives it the edge I've come to expect.

Let's talk about how to make white bean chicken chili, shall we?

White Chicken Chili Ingredients

• Chicken. I use a combination of boneless, skinless chicken breast and thighs - 1.5 pounds. You can use only breast or thigh, or your favorite cut.
• Peppers. I use 2 jalapenos and 2 roasted poblano peppers. Great combo! See the recipes notes on pepper options. If you can't find fresh peppers, a can or 2 of diced green chiles is great.
• Onion and Garlic. Use 1 small onion, diced and 2 tablespoons minced garlic.
• White Beans. Use 2 cans white beans (drained - 16 ounce cans). I use great northern beans or cannellini beans, though any beans will work.
• Stock/Broth. Use 2 cups chicken stock or chicken broth. I sometimes like to use a good flavored amber colored beer instead. Beer will give you a great flavor boost. Vegetable broth is good, too.
• Oil. 1 tablespoon olive oil for cooking.
• Seasonings. I use ground cumin, chili powder, ancho powder, cayenne pepper, dried oregano, and salt and pepper to taste.
• Corn Meal. I use 2 tablespoons cornmeal as a thickener, but also for a touch of corn flavor.
• Hot Sauce. Use Hot Sauce to your own personal tastes. I love it!
• For Serving. Crumbly white cheese, spicy chili flakes, fresh cilantro or parsley.

How to Make White Chicken Chili with Beans - The Recipe Method

Heat the oil in a large pot or Dutch oven and cook down the chicken, onion, and fresh chilies, 5 minutes or so. You don't need to cook the chicken through. Just lightly brown it and soften the veggies.

Add the garlic and cook for a minute, but add the white beans, chicken broth, and seasonings. Give it all a stir.

Bring to a boil, then simmer the pot at least 20 minutes. You can simmer longer for more flavor. Try my Homemade Spicy Chili Powder for this recipe.

Thicken with a bit of cornmeal if desired, and simmer 10 to 15 minutes until it thickens up.

Serve it up in bowls and enjoy the heck out of your white chicken chili! Save some for ME, please!

Boom! Done! Such a great recipe, isn't it? I love me a good white chili recipe. The best!

Creamy White Chicken Chili

If you prefer Creamy White Chicken Chili, swirl in the cream cheese (or sour cream for a lighter version) during the last 5 minutes of simmering until well incorporated.

Best Toppings for White Chili

I love to serve my chili with roasted and sliced jalapeno peppers, a bit of crumbly white cheese, spicy red chili flakes, and freshly chopped cilantro or parsley, or fresh lime juice for a pop of citrus.

Some other great options include shredded cheese (like cheddar or Monterrey jack or pepper jack), crushed tortilla chips, and sour cream or crema.

Storage & Leftovers

You can store white bean chili in a sealed container in the refrigerator for up to 5 days. To enjoy it again, simply reheat it over medium heat in a pot on the stovetop.

You can also freeze white chili in freezer proof containers for 3 months or longer. I freeze batches all the time. It reheats perfectly after thawing.

Try Some of My Other Popular Chili and Related Recipes

• Classic Chili Recipe
• Pork Chili with Roasted Red Hatch Peppers
• Southwest Style Slow Cooker Chili
• Chili Verde
• Chili Colorado
• Chili con Carne
• "Real Deal" Turkey Chili
• Chipotle Chili
• Crockpot Chili
• Green Chicken Chili
• Southwest Style Chicken Gumbo
• Cajun Chicken and Sausage Gumbo
• Zesty Chicken Tortellini Soup