White Chicken Chili Recipe – 3 Ways!
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White Chicken Chili is a delicious southwestern-style soup made with white beans, corn, green chilies, shredded chicken, and bold spices. Make it on the stovetop, Instant Pot, or slow cooker for a flavorful, comforting meal.
This white chicken chili recipe is a delicious, hearty alternative to traditional red chili. It’s loaded with tender chicken, white beans, green chiles, and warm spices, offering a lighter yet satisfying meal perfect for cozy family dinners or entertaining friends.
Unlike our keto chili, pale ale beer chili, smokey chipotle chili, and Instant Pot chili, this dish skips the red chili and instead it is packed full of corn, green chilis, and white beans. To go with that milder flavor we used shredded chicken instead of beef and the result is a creamy, rich, and flavor packed white chili we absolutely love.
We’re sharing 3 easy ways to make this white chicken chili. The stovetop is the traditional way to make chili but we’ve made it even easier with slow cooker and Instant Pot instructions as well!
Ingredients for White Chicken Chili
- Olive oil – Use olive oil to saute the onions, jalapeno, and garlic.
- Yellow onion– Finely diced yellow onion adds a bit of aromatic flavor to the recipe.
- Jalapeno– Diced jalapeno adds heat. Feel free to add less if needed for a milder flavor.
- Garlic– Fresh garlic cloves will give the best flavor.
- Green chiles -Canned, milder peppers adds flavor without much heat. You can substitute the green chiles with salsa verde if you prefer.
- White Beans – We used Great Northern beans but you can also use cannellini beans, or navy beans. Rinse and drain the canned beans for added creaminess and body.
- Corn – Corn adds a bit of crunch and sweetness. You can use fresh, frozen, or canned corn for this dish.
- Spices – Cumin, chili powder and salt create the perfect blend of flavors.
- Chicken broth – Adds a richness to the sauce. Go for low sodium chicken broth if you’re trying to control the salt content.
- Chicken breasts – We use boneless skinless chicken breasts in this recipe but you can also use skinless chicken thighs. You’ll cook them in the broth before shredding the meat. The tender meat absorbs the flavor of the spicy broth packing the dish full of flavor.
- Sour cream – This may be my favorite part. That little scoop of sour cream stirred in at the end gives the sauce a rich, creamy flavor.
Alternative to Chicken Breast
We used uncooked chicken breasts for this recipe, but if you have left over chicken or would rather use a rotisserie chicken you definitely can. If you choose to use pre-cooked options, you’ll need to add the chicken at the end along with the sour cream and bean puree. You only need to cook the chicken until it is warmed through.
You could also use ground chicken if you prefer. If you choose this option you will need to brown the ground meat first and then add it to the pot in place of the chicken breasts.
How to Make White Chicken Chili on the Stovetop
- Prep the beans. Scoop out a cup of white beans (leave the rest for now). Place the cup of beans in a food processor and puree. If you need to, add a little bit of chicken broth to help make the beans a bit smoother as you blend them. Set the puree aside for later.
- Saute the veggies. Add the olive oil to a large stock pot and let it get hot before adding the onion, jalapeno, and garlic. Cook the onion, pepper, and garlic for about 5 minutes or until the veggies have started to soften.
- Add the ingredients to the Pot. Add the remaining beans, corn, green chilis, cumin, chili powder, salt, and chicken broth to the pot. Give it a good stir to mix it all together. Slice the chicken breasts in half and add them to the pot.
- Cook. Once the ingredients are in the pot bring the liquid to a boil and then reduce to a simmer. Place a lid on the pot and let it cook for 1 hour, making sure to stir every 20 minutes.
- Shred the chicken. After an hour carefully remove the chicken pieces. Allow them to cool just slightly (they should still be warm) and then shred them with two forks. Once it is shredded, add the chicken back into the pot.
- Add in the puree and sour cream. Stir in the bean puree and sour cream. Cook the chili for about 2 to 3 minutes or until the chili has thickened a bit.
- Serve. Serve hot with a squeeze of a fresh lime wedge and a sprinkle of fresh cilantro. You can also add tortilla chips, cheese, avocado, or other toppings for added flavor and heat.
How to Make White Chicken Chili in an Instant Pot
- Saute the veggies. Place your inner pot into the Instant Pot and set it to SAUTE. Add the olive oil and let it get hot before adding the onion, jalapeno, and garlic. Cook the onion, pepper, and garlic for about 5 minutes or until the veggies have started to soften.
- Prep the beans. Scoop out a cup of white beans (leave the rest be for now). Place the cup of beans in a food processor and puree. If you need to, add a little bit of chicken broth to help make the beans a bit smoother as you blend them. Set the puree aside for later.
- Add the ingredients to the Instant Pot. Cancel SAUTE mode and pour in the remaining beans, corn, green chilis, cumin, chili powder, salt, and chicken broth. Give it a good stir to mix it all together. Slice the chicken breasts in half and add them to the pot. If you are using ground chicken or turkey, crumble the meat before adding it.
- Pressure cook the chili. Once the ingredients are in the pot, lock the lid into place and turn the valve to SEALING. Set the Instant Pot to manual pressure for 15 minutes on high pressure. When the beep sounds, press CANCEL to stop cooking. Allow it to naturally release pressure for 15 minutes. After 15 minutes, turn the valve to VENTING to release the remaining pressure.
- Shred the chicken. Carefully remove the chicken pieces. Allow them to cool just slightly (they should still be warm) and then shred them with two forks. Once it is shredded, add the chicken back into the pot. If you use ground chicken or turkey, you can just break up any large chunks using a spoon or spatula.
- Add in the puree and sour cream. Turn the Instant Pot onto SAUTE mode and stir in the bean puree and sour cream. Cook the chili for about 2 to 3 minutes or until the chili has thickened a bit.
- Serve. Serve hot with a squeeze of a fresh lime wedge and a sprinkle of fresh cilantro. You can also add tortilla chips, cheese, avocado, or other toppings for added flavor and heat.
New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!
How to Make White Chicken Chili in a Slow Cooker
- Prep the beans. Scoop out a cup of white beans (leave the rest for now). Place the cup of beans in a food processor and puree. If you need to, add a little bit of chicken broth to help make the beans a bit smoother as you blend them. Set the puree aside for later.
- Saute the veggies. Add the olive oil to a large pan and let it get hot before adding the onion, jalapeno, and garlic. Cook the onion, pepper, and garlic for about 5 minutes or until the veggies have started to soften.
- Add the ingredients to the Crockpot. Add the sauted veggies and remaining beans, corn, green chilis, cumin, chili powder, salt, and chicken broth to the Crock Pot. Give it a good stir to mix it all together. Slice the chicken breasts in half and add them to the slow cooker making sure they are submerged in the liquid.
- Cook. Once the ingredients are in the slow cooker place the lid on and cook for 6 hours on LOW or 2 hours on HIGH.
- Shred the chicken. When the time is up carefully remove the chicken pieces. Allow them to cool just slightly (they should still be warm) and then shred them with two forks. Once it is shredded, add the chicken back into the slow cooker.
- Add in the puree and sour cream. Stir in the bean puree and sour cream.
- Serve. Serve hot with a squeeze of lime and a sprinkle of cilantro. You can also add tortilla chips, cheese, avocado, or other toppings for added flavor and heat.
Frequently Asked Questions
Can White Chicken Chili Be Frozen?
You can freeze white chicken chili for up to 3 months. Before you put it into a freezer safe container or gallon freezer bag, let it cool completely. Once cooled just seal it up in your container and store in the freezer until you are ready to use.
When you are ready to eat it, defrost it in the refrigerator first. Once it is defrosted you can reheat it in the microwave or on the stove top over medium low heat.
How Do You Thicken White Chicken Chili?
I like this chili just the way it is but it is a little thinner than some of our red chili recipes. If you want to thicken it a little you can mix 2 tablespoons of cornstarch with a little of the broth and whisk it together until it is smooth. This is called a slurry. Bring the chili to a boil and add pour the slurry in. Turn the heat to medium low and stir continuously until the chili has thickened.
What to Serve With White Chicken Chili
There are lots of different ways you can dress up this recipe. Some of my favorite toppings include:
- Avocado – we often cube the avocado, but you could cut it into slices or mash it up a bit
- Jalapenos – We like to use fresh jalapenos cut into wheels or diced but you can also use pickled jalapenos.
- Lime – add a squeeze of lime, you can use a lemon/lime squeeze to make it easier to get the juice
- Salsa – you can add some extra flavor and heat if you want, just add your favorite salsa right on top
- Tortilla chips – crumble them up for a bit of crunch or dip in whole shells to scoop out some of the chili
- Monterey jack cheese or cheddar cheese – who doesn’t love more cheese? You can add both if you really want to.
- Sour cream – a dollop of sour cream sometimes is all you need to make chili complete
- Cilantro – chop up a little cilantro for a burst of fresh flavor right on top of the chili
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White Chicken Chili
White Chicken Chili is a delicious southwestern-style soup made with white beans, corn, green chilies, shredded chicken, and bold spices.
Ingredients
- 1 tablespoon Olive oil
- 6 ounces Yellow onion, finely diced
- 1 Jalapeno, finely diced
- 3 cloves Garlic, finely minced
- 2 cans (4.5 ounces each) Green chilies
- 2 cans (15.8 ounces each) White Beans, rinsed and drained
- 1 can (15.25 ounces each) Corn
- 1 tablespoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 5 cups Chicken broth
- 1 pound Chicken breast, this is approximately 2 breasts
- ½ cup Sour cream
Instructions
Stovetop
- Scoop out 1 cup of white beans. Place the cup of beans in a food processor and puree. If you need to, add a little bit of chicken broth to help make the beans a bit smoother as you blend them. Set the puree aside for later.
- Add the olive oil to a large stock pot and let it get hot before adding the onion, jalapeno, and garlic. Cook the onion, pepper, and garlic for about 5 minutes or until the veggies have started to soften.
- Add the remaining beans, corn, green chilis, cumin, chili powder, salt, and chicken broth to the pot. Give it a good stir to mix it all together.
- Slice the chicken breasts in half and add them to the pot.
- Once the ingredients are in the pot bring the liquid to a boil and then reduce to a simmer. Place a lid on the pot and let it cook for 1 hour, making sure to stir every 20 minutes.
- After an hour carefully remove the chicken pieces. Allow them to cool just slightly (they should still be warm) and then shred them with two forks. Once it is shredded, add the chicken back into the pot.
- Add in the puree and sour cream. Stir in the bean puree and sour cream. Cook the chili for about 2 to 3 minutes or until the chili has thickened a bit.
- Serve hot with a squeeze of a fresh lime wedge and a sprinkle of fresh cilantro. You can also add tortilla chips, cheese, avocado, or other toppings for added flavor and heat.
Instant Pot
- Scoop out 1 cup of white beans. Place the cup of beans in a food processor and puree. If you need to, add a little bit of chicken broth to help make the beans a bit smoother as you blend them. Set the puree aside for later.
- Place your inner pot into the Instant Pot and set it to SAUTE. Add the olive oil and let it get hot before adding the onion, jalapeno, and garlic. Cook the onion, pepper, and garlic for about 5 minutes or until the veggies have started to soften.
- Cancel SAUTE mode and pour in the remaining beans, corn, green chilis, cumin, chili powder, salt, and chicken broth. Give it a good stir to mix it all together.
- Slice the chicken breasts in half and add them to the pot. If you are using ground chicken or turkey, crumble the meat before adding it.
- Once the ingredients are in the pot, lock the lid into place and turn the valve to SEALING. Set the Instant Pot to manual pressure for 15 minutes on high pressure.
- When the beep sounds, press CANCEL to stop cooking. Allow it to naturally release pressure for 15 minutes. After 15 minutes, turn the valve to VENTING to release the remaining pressure.
- Carefully remove the chicken pieces. Allow them to cool just slightly (they should still be warm) and then shred them with two forks. Once it is shredded, add the chicken back into the pot.
- Turn the Instant Pot onto SAUTE mode and stir in the bean puree and sour cream. Cook the chili for about 2 to 3 minutes or until the chili has thickened a bit.
- Serve hot with a squeeze of a fresh lime wedge and a sprinkle of fresh cilantro. You can also add tortilla chips, cheese, avocado, or other toppings for added flavor and heat.
Slow Cooker
- Scoop out 1 cup of white beans. Place the cup of beans in a food processor and puree. If you need to, add a little bit of chicken broth to help make the beans a bit smoother as you blend them. Set the puree aside for later.
- Add the olive oil to a large pan and let it get hot before adding the onion, jalapeno, and garlic. Cook the onion, pepper, and garlic for about 5 minutes or until the veggies have started to soften.
- Add the sautéed veggies and remaining beans, corn, green chilis, cumin, chili powder, salt, and chicken broth to the Crock Pot. Give it a good stir to mix it all together.
- Slice the chicken breasts in half and add them to the slow cooker making sure they are submerged in the liquid.
- Once the ingredients are in the slow cooker place the lid on and cook for 6 hours on LOW or 2 hours on HIGH.
- When the time is up carefully remove the chicken pieces. Allow them to cool just slightly (they should still be warm) and then shred them with two forks. Once it is shredded, add the chicken back into the slow cooker.
- Add in the puree and sour cream. Stir in the bean puree and sour cream.
- Serve hot with a squeeze of lime and a sprinkle of cilantro. You can also add tortilla chips, cheese, avocado, or other toppings for added flavor and heat.
Nutrition
Serving: 8ounces, Calories: 336kcal, Carbohydrates: 46g, Protein: 24g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 624mg, Potassium: 976mg, Fiber: 9g, Sugar: 6g, Vitamin A: 404IU, Vitamin C: 13mg, Calcium: 110mg, Iron: 5mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
