Best White Chicken Chili Recipe

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 White Chicken Chili Recipe!

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This White Chicken Chili Recipe 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.

White chili has always been a comfort food for me. I don’t know if it my taste buds or just the memories I have with it. Either way, I love the stuff.

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 White Chicken Chili recipe is one of them!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE WHITE CHICKEN CHILI RECIPE:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• ALTERNATIVE AND ADD-INS:
• DO I HAVE TO USE CHICKEN BREASTS?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Best White Chicken Chili Recipe

1. With easy-to-source ingredients, this recipe comes together quickly.
2. You can easily double this batch to make more for guests or meal prepping.
3. You can use chicken breasts or rotisserie chicken for this recipe.

• 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

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1. 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.
2. Take chicken out of the liquid and let cool to the touch. Once cool, dice or shred it.
3.  Add the chicken back to the pot.
4. Add the corn to the pot along with one of the cans of beans.
5. Take the other can of beans and mash them. Place mashed beans into the pot.
6. Simmer for an additional 20 minutes uncovered. 
7. Mix together the cornstarch and the water in a small bowl.
8. While whisking continuously, slowly pour in the cornstarch slurry. 
9. Simmer for an additional three minutes until thickened. Serve with desired garnishes.

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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!

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ANY ADDITIONS?

I always try to have a good list of ideas for you.

I know everyone has their own tastes and I certainly want to help you experiment!

• Green Chiles: Add a can of diced green chiles to your chili for a spicy kick. It’s a great way to make your creamy white chicken chili even more flavorful. Plus, who doesn’t like a little heat?
• Cream Cheese: Stir in some cream cheese at the end for an extra creamy broth. It makes the chili so rich and delicious, your family might think you ordered it from a fancy restaurant!
• Fresh Cilantro: Top your bowl of chili with chopped fresh cilantro. It’s like giving your chili a fresh haircut—stylish and tasty!
• Green Onions: Sprinkle sliced green onions on top for added flavor and a bit of crunch. They’re like tiny flavor fireworks in your mouth.
• Black Beans or Pinto Beans: Add black beans or pinto beans along with the white beans for more texture and protein. More beans equal more fun!
• Bell Peppers: Dice up some bell peppers and add them when you add the corn. It’s a great way to sneak in extra veggies without anyone noticing.
• Salsa Verde: Stir in some salsa verde for a tangy twist. It turns your chili into a fiesta in a bowl!
• Lime Wedges and Fresh Lime Juice: Serve with lime wedges to squeeze fresh lime juice over your chili. When life gives you limes, make your chili shine!
• Shredded Cheese and Greek Yogurt: Top with shredded cheese and a dollop of Greek yogurt. It’s like the cherry on top, but cheesier and creamier.
• Crunchy Tortilla Chips: Serve with crunchy tortilla chips on the side or crumble them on top for added texture. Who needs a spoon when you have chips?

ANY SUBSTITUTIONS?

You better believe it!

What are your favorite beans in a chili? Let me know in the comments!

• Cannellini Beans or Navy Beans: Use cannellini beans or navy beans instead of great northern beans. Any small white beans will do the trick!
• Cooked Chicken or Shredded Chicken: Use shredded cooked chicken or rotisserie chicken instead of raw chicken breasts to save time. It’s a great way to use leftovers and get dinner on the table faster.
• Vegetable Broth or Low Sodium Chicken Broth: Substitute chicken stock with vegetable broth or low sodium chicken broth for a lighter flavor or to control the sodium. Your heart might thank you!
• Greek Yogurt or Heavy Cream: Replace the cornstarch slurry with Greek yogurt or heavy cream to thicken the chili and add creaminess. It makes for a delicious white chicken chili without the cornstarch.
• Ground Chicken or Ground Turkey: Use ground chicken or ground turkey instead of chicken breasts for a different texture. It’s a fun way to switch things up and keep your taste buds guessing.
• Yellow Onion Sautéed in Olive Oil: Sauté a diced yellow onion in olive oil before adding the other ingredients for extra flavor. Because starting with onions is the secret to every soup recipe!

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.

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Are you looking for a delicious, easy, and lower-calorie recipe?

You need to make a batch of this White Chicken Chili Recipe!

If you’ve tried this WHITE CHICKEN CHILI RECIPE 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!