Name: White Chicken Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 (15.5-ounce) cans white beans, rinsed and drained; 4 cups low-sodium chicken broth, divided; 2 tablespoons extra-virgin olive oil; 1 large yellow onion, diced; 1 jalapeño pepper, seeded and minced; 2 medium poblano peppers, seeded and diced; 4 garlic cloves, minced; 1 tablespoon ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon ancho chile powder; Salt to taste; 1 rotisserie chicken, skin removed and shredded (about 4 cups); 3/4 cup frozen corn; 1 tablespoon fresh lime juice, plus more to taste; 1/4 cup fresh chopped cilantro; Sour cream (for serving); Crushed tortilla chips (for serving); Shredded cheddar or Pepper Jack cheese (for serving); Lime wedges (for serving)

Why You’ll Love White Chicken Chili Recipe

This chili is rich and satisfying without being overly heavy.

It combines creamy textures with bold, zesty flavors from spices, peppers, and lime juice.

Using rotisserie chicken makes it quick and convenient while still tasting homemade.

It’s perfect for meal prep and tastes even better as it sits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

White beans
Low-sodium chicken broth
Extra-virgin olive oil
Yellow onion
Jalapeño pepper
Poblano peppers
Garlic cloves
Ground cumin
Ground coriander
Ancho chile powder
Salt
Rotisserie chicken
Frozen corn
Fresh lime juice
Fresh cilantro
Sour cream
Crushed tortilla chips
Shredded cheddar or Pepper Jack cheese
Lime wedges

Directions

Blend one can of white beans with 1 cup of chicken broth in a food processor until smooth. Set aside along with the remaining whole beans.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, jalapeño, and poblano peppers, and cook until softened.

Stir in the garlic and cook briefly, then add cumin, coriander, and ancho chile powder. Cook for another minute to toast the spices.

Pour in the remaining chicken broth along with the puréed beans and salt. Bring to a boil, then reduce heat and let simmer uncovered for about 20 minutes.

Add the shredded chicken, whole beans, corn, and lime juice. Return to a simmer and cook until everything is heated through.

Taste and adjust seasoning with additional salt and lime juice if needed. Stir in fresh cilantro.

Serve hot with sour cream, crushed tortilla chips, shredded cheese, and lime wedges.

Servings and timing

Servings: 6

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Variations

Use turkey instead of chicken for a different twist.

Add diced green chiles for extra flavor and mild heat.

Make it spicier by leaving the seeds in the jalapeño or adding cayenne pepper.

Use Greek yogurt instead of sour cream for a lighter topping.

Add cooked rice to make it even heartier.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days.

It can also be frozen for up to 3 months; thaw in the refrigerator before reheating.

Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth if it thickens too much.

FAQs

Can I use canned chicken instead of rotisserie chicken?

Yes, but rotisserie chicken provides better flavor and texture.

Is white chicken chili spicy?

It has mild heat, but you can adjust the spice level to your preference.

Can I make this in a slow cooker?

Yes, combine all ingredients except toppings and cook on low for several hours, then stir in cilantro at the end.

Do I have to blend the beans?

Blending some of the beans helps create a creamy texture, but you can skip this step if preferred.

What type of beans should I use?

Cannellini or great northern beans work best.

Can I make this dairy-free?

Yes, simply skip the sour cream and cheese toppings.

How can I thicken the chili?

Let it simmer longer or mash some of the beans directly in the pot.

What can I serve with white chicken chili?

It pairs well with cornbread, rice, or a simple salad.

Can I use fresh corn instead of frozen?

Yes, fresh or canned corn can be used as substitutes.

Does the chili get thicker over time?

Yes, it thickens as it sits, especially after refrigeration.

Conclusion

White chicken chili is a cozy, flavorful dish that balances creamy beans, tender chicken, and vibrant spices. It’s easy to prepare, versatile, and perfect for feeding a crowd or enjoying as leftovers throughout the week.