If you are looking for a twist on the traditional chili that is tasty, easy and perfect for the family then you have to make this Easy White Chicken Chili!
White Chicken Chili is a low-calorie option to traditional chili. Just because it’s low-calorie this chili is FULL of flavor and goodness.
I like to eat healthier when I get the chance and since the weather is getting cooler that means all the soups and chilis that I can think of.
But this chili is one recipe that I do like to make all year round. I don’t like to label food as seasonal or anything because I enjoy all flavors all the time.
This Easy White Chicken Chili is one of them. We have been making this recipe as far back as I remember and we just cannot get enough of it.
It is super easy to whip up and everything is all made in one pot so that is nice, and don’t even get me started on the leftovers.
Sometimes when things get a chance to sit overnight the flavors marry more and it just gets better and better, and this recipe is one of them!
Some of my other favorite chicken recipes like this include Mexican Chicken Soup, Chipotle Crack Chicken Soup and Rotisserie Chicken Noodle Soup.
WHY THIS RECIPE WORKS:
- With easy-to-source ingredients, this recipe comes together quickly.
- You can easily double this batch to make more for guests or meal prepping.
- You can use chicken breasts or rotisserie chicken for this recipe.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Chicken breasts
Chicken stock
Water
Chicken tomato bouillon cube
Ground cumin
Paprika
Chili powder
Garlic powder
Onion powder
Chipotle powder
Bay leaf
Kosher salt
Corn
Great northern beans
Cornstarch
HOW TO MAKE WHITE CHICKEN CHILI:
- In a large pot, add the chicken, stock, water, bouillon, spices, bay leaf, and salt. Bring to a boil. Cover and reduce to a simmer. Simmer for one hour.
- Take chicken out of the liquid and let cool to the touch. Once cool, dice or shred it.
- Add the chicken back to the pot.
- Add the corn to the pot along with one of the cans of beans. Take the other can of beans and mash them. Place mashed beans into the pot. Simmer for an additional 20 minutes uncovered.
- Mix together the cornstarch and the water in a small bowl. While whisking continuously, slowly pour in the cornstarch slurry.
- Simmer for an additional three minutes until thickened. Serve with desired garnishes.
ALTERNATIVE AND ADD-INS:
Since this is a “chili” I didn’t go nuts adding additional veggies. But, if you would like to make this more of a chicken chili soup you can add as many veggies as you want.
I recommend adding:
- A traditional mirepoix of diced celery, carrot, and onion.
- Potatoes, use a tender skin potato and you don’t have to peel them!
- Double up on the corn!
- A can of diced tomatoes with chiles will add wonders to this as well, with a nice kick!
- Zucchini or squash would go amazingly.
DO I HAVE TO USE CHICKEN BREASTS?
No, you can use any leftover chicken you already have on hand cooked breasts, chicken thighs, etc.
Or, you can also purchase a rotisserie chicken and shred or dice two breasts or about 3 cups of meat!
HOW TO STORE:
This recipe needs to be stored in the refrigerator, place in an airtight container and it should last 3-4 days. Reheat in the microwave or on the stovetop.
This also freezes very well, if you want to portion control then I recommend separating out into smaller freezable size containers and place in the freezer.
They should keep in the freezer for up to 3 months, to reheat you can either defrost in the microwave or let defrost in the refrigerator, then heat in the microwave or on the stovetop.
TIPS AND TRICKS:
- You can use any kind of chicken you have on hand, this is great for leftover chicken breasts or even a rotisserie chicken.
- If you can’t find fresh corn you can use canned.
- You can add any additional toppings to the chili that you like, just note they will add additional calories that are not calculated below.
- This recipe can be frozen, see my tips above on how to do that.
- There are other things you can add to this chili, see above for some of my ideas!
- If you can’t find chicken tomato bouillon you can use a regular chicken bouillon or skip this ingredient.
- Double this recipe for larger crowds or for meal prepping.
If you are looking for a delicious, easy, and lower-calorie recipe then you need to make a batch of this White Chicken Chili!
If you like this recipe you might also like:
If you’ve tried this EASY WHITE CHICKEN CHILI let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy White Chicken Chili
Ingredients
- 2 chicken breasts boneless, skinless
- 32 ounces chicken stock
- 2 cups water
- 1 chicken tomato bouillon cube
- 2 teaspoons ground cumin
- 1 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chipotle powder
- 1 bay leaf
- ½ tsp kosher salt
- 1 cup corn I prefer fresh cut off the cob
- 30 ounces 2 15 oz cans great northern beans, or any white beans drained and rinsed
Cornstarch Slurry:
- 2 tablespoons water
- 2 tablespoons cornstarch
Instructions
- In a large pot, add the chicken, stock, water, bouillon, spices, bay leaf, and salt. Bring to a boil. Cover and reduce to a simmer. Simmer for one hour.
- Take chicken out of the liquid and let cool to the touch. Once cool, dice or shred it.
- Add the chicken back to the pot.
- Add the corn to the pot along with one of the cans of beans. Take the other can of beans and mash them. Place mashed beans into the pot. Simmer for an additional 20 minutes uncovered.
- Mix together the cornstarch and the water in a small bowl. While whisking continuously, slowly pour in the cornstarch slurry.
- Simmer for an additional three minutes until thickened. Serve with desired garnishes.
Video
Notes
- You can use any kind of chicken you have on hand, this is great for leftover chicken breasts or even a rotisserie chicken.
- If you can't find fresh corn you can use canned.
- You can add any additional toppings to the chili that you like, just note they will add additional calories that are not calculated below.
- This recipe can be frozen, see my tips above on how to do that.
- There are other things you can add to this chili, see above for some of my ideas!
- If you can’t find chicken tomato bouillon you can use a regular chicken bouillon or skip this ingredient.
- Double this recipe for larger crowds or for meal prepping.
Comments & Reviews
Erica | The Crumby Kitchen says
So happy I don’t sweat to death eating meals like this! I’ve been looking forward to cooler weather, and this chili is going on my meal planning sched!
Rebecca Hubbell says
I love chicken chili and am totally saving this for the new year!
Janet Bradley says
I’ve never heard of “chicken tomato bouillon” cube. Did you just mean chicken bouillon cube. Recipe sounds good, but wanted to know what this was before I rated it. I’ve made a copy, but will await your answer, before I make the recipe.
Thanks, Jan
Dana DeVolk says
There is chicken bouillon then there is tomato chicken bouillon. I normally find it in the Hispanic section in the grocery store, however, if you cannot find it regular chicken bouillon works too!
Ann Hill says
These recipes look so yummy. Can’t wait to try it. Love all the tips and recommendations listed above it. I copied them also. Thanks so much!!