White Chicken Chili 

By Lidey Heuck

Updated Oct. 12, 2023

White Chicken Chili 
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(12,191)
Comments
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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.

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Ingredients

Yield:4 to 6 servings 
  • 2tablespoons olive oil 
  • 1large yellow onion, chopped 
  • 1large jalapeño pepper, seeds and ribs removed, finely chopped
  • 2tablespoons minced garlic (about 5 cloves)
  • 1teaspoon dried oregano
  • 1teaspoon ground cumin
  • ½teaspoon sweet paprika or chili powder
  • Pinch of cayenne pepper, to taste
  • 1teaspoon kosher salt, plus more to taste (such as Diamond Crystal)
  • Freshly cracked black pepper 
  • 4cups low-sodium chicken broth
  • 2(15-ounce) cans cannellini beans, rinsed and drained 
  • 2(4-ounce) cans diced green chiles 
  • 2½ to 3cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken) 
  • 1cup 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 (6 servings)

439 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 28 grams protein; 1071 milligrams sodium

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.

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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.

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Ratings

5 out of 5
12,191 user ratings
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Comments

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.

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.

Chris Cooks

I have been making a vegetarian version of this for years and it is a family favorite at gatherings! I always use 2 different kinds of white beans and hominy. It is so versatile—in the winter I cook it in my instapot and soak and cook dried beans and hominy. In fall I add freshly roasted hatch green chillies, roasted tomatillos and zucchini. Camping or river rafting in summer time I use all canned ingredients and add salsa verde and make it the last night out. Fresh squeezed lime is essential!

shellygee

I used ground turkey instead of shredded chicken—I added it to the onions and jalapeño. I also added in maybe 1/2 cup green salsa I had on hand. A hit with my family. Delicious!

deven

Add frozen bell peppers. Cooked beans (first) and chicken from scratch (poached in chili)

Surprisingly easy and forgiving

I really thought I had messed up this one. I had half the amount of chicken, so I halved this recipe to begin with, but used the whole amount of onion. I also realized I didn’t have any canned green chiles. During a taste test in the middle of cooking I tasted blandness, so I think those chiles must’ve been a major part of the flavor in this recipe. I ended up cutting up some cherry tomatoes and bell peppers to throw in. I also tossed in one can of black beans as I saw the chili wasn’t very thick. I cooked for at least twenty minutes more until I got a thicker chili. I also added yucateco hot sauce and a few cloves. I was doubtful it would taste good based on how bland the chili had tasted twenty minutes prior. But I added a bunch of shredded mozzarella cheese on top - and somehow it actually became pretty good. Very surprising turn but I guess you can’t go wrong with beans and cheese. Good base of a recipe!

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