• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Foodcentric Life
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
menu icon
go to homepage
  • Easter
  • About
  • Recipes
  • Living Well
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter
    • About
    • Recipes
    • Living Well
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Soups & Stews

    Easy White Chicken Chili

    Published: Nov 10, 2016 · Modified: Oct 14, 2022 by Sally Cameron · This post may contain affiliate links · 2 Comments

    93 shares
    Jump to Recipe Print Recipe

    When your family is hungry and time is short, make this hearty white chicken chili. Done in 30 minutes, use pantry staples like canned white beans, canned chilies, chicken broth, onions, herbs and spices. Add leftover or rotisserie chicken to keep it easy and get your family fed.

    white chicken chili | AFoodCentricLife.com

    Getting home a bit later than planned I was greeted with "I'm hungry". Not hello. Not hi. Nope. Sad faces and I'm hungry. I had to do something quick and reached for leftover chicken as my lifeline.

    Jump to:
    • Ingredients for White Chicken Chili
    • Prep Ahead Tips for Chili
    • How to Cook White Chicken Chili
    • Options
    • 📖 Recipe
    • 💬 Comments

    I'd been testing this white chicken chili recipe and knew I had all the ingredients. It came together in about 25-30 minutes. Healthy and hearty, it can help you face the "what's for dinner" dilemma.

    white chicken chili | AFoodCentricLife.com
    Pot of white beans.

    Ingredients for White Chicken Chili

    • Leftover chicken or rotisserie chicken from the store
    • Chopped onion and garlic
    • Chicken broth
    • White beans - Cannellini or Great Northern beans, rinsed and drained
    • Canned diced green chilies (mild or hot, your call), 4 ounces
    • Herbs and spices
    • Cheese to garnish (optional if you don't do dairy)
    • 1 avocado, pitted and diced (another optional garnish)

    Prep Ahead Tips for Chili

    Shave a few minutes off the cooking time if you chop your chicken ahead, rinse and drain the beans, even measure out your spices and chop the cilantro. Prep the night ahead or in the morning if you have time.

    You can make this white chicken chili a few days ahead of time, then heat it back up when you are ready to eat. It holds for 3 days in the fridge.

    How to Cook White Chicken Chili

    • Chop the onion and cook in oil until softened
    • Add garlic and chilies for a minute
    • Add spices, cook another minute or two
    • Stir in beans
    • Pour in chicken and broth, stir
    • Sprinkle in cilantro and heat through

    Great garnishes include diced avocado, chopped scallions, or grate a little cheese over the top. Our current favorite is raw sharp white cheddar from Organic Valley.

    Options

    If you need to stretch the quantity, add more broth and turn it into a soup. If you have fresh poblano chilies available, chop one into small dice and sauté with the chopped onion. Another nice add is a couple of fresh chopped tomatillos. Make it simple or add a few options to make it your own.

    White Chicken Chili | AFoodCentricLife.com

    📖 Recipe

    White Chicken Chili | AFoodCentricLife.com

    Fast & Easy White Chicken Chili

    Sally Cameron
    Fast, easy, hearty and healthy, this white chicken chili comes together quickly. Top with diced avocado, or white cheddar or Jack cheese as an option. Make it ahead, reheats very well.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 17 mins
    Total Time 32 mins
    Course Dinner, Entree, lunch
    Cuisine American
    Servings 4
    Calories 338 kcal

    Ingredients
      

    • 1 tablespoon oil olive, coconut, avocado
    • 1 small onion 1 ¼ cups or an 8 ounce onion, chopped
    • 3 garlic cloves finely chopped
    • 1 small can chopped green chilies 4 ounces
    • 2 teaspoons ground cumin
    • 2 teaspoons ancho chili powder
    • 1 ½ teaspoons dried oregano
    • 1 teaspoon ground coriander
    • 2 15- ounce cans cannellini beans rinsed and drained
    • 2 cups cooked chopped chicken leftover or rotisserie
    • 2 cup chicken broth preferably homemade
    • ¼ cup chopped cilantro or Italian parsley
    • 4 ounces grated white cheddar or Jack cheese optional

    Instructions
     

    • In a medium pot (4-5 quarts) over medium low heat, heat the oil. Add chopped onion. Cook onion until softened, about 3-5 minutes. Stir in the garlic and cook 1 minute. Add the chilies, cumin, ancho, oregano and coriander and cook another minute.
    • Add the beans, broth and chicken and heat through, stirring occasionally. Adjust the thickness with more broth if desired. Stir in the cilantro and serve topped with garnishes as desired,

    Nutrition

    Calories: 338kcalCarbohydrates: 26gProtein: 22gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 49mgSodium: 557mgPotassium: 282mgFiber: 8gSugar: 2gVitamin A: 712IUVitamin C: 5mgCalcium: 320mgIron: 4mg
    Tried this recipe?Let us know how it was!
    « Kale Salad with Roasted Vegetables
    Nine Tips for Everyday Detox »

    Reader Interactions

    Comments

    1. la Torontoise says

      November 11, 2016 at 7:07 am

      Sally, thank you! Love it. Do you use a cast iron casserolle to cook the beans?
      Thank you and have a good weekend!

      Reply
      • Sally Cameron says

        November 16, 2016 at 9:47 pm

        If I cook dried beans from scratch then yes, I use a Le Creuset pot to cook my beans. This last time I just used canned beans. I prefer Eden organics brand in a BPA-free can. Good quality. And I also use the same pot, a 5 1/2 at Dutch Oven to make the chili no matter how I cook the beans. The smaller one is fine too, the 3 1/2 qt. the #26 for the larger and #22 the smaller, respectively.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

    More about me →

    Easter Recipes

    • Bark bites on a round display plate for serving.
      Chocolate Bark Recipe (bark bites)
    • pork tenderloin with blackberry sauce
      Pork Tenderloin with Blackberry Sauce
    • hard boiled eggs
      How to Make Perfect Hard Boiled Eggs (Easy Peel)
    • seared salmon with raspberry
      Pan Seared Salmon With Raspberry Sauce
    • crispy seared duck breast
      How to Cook Crispy Duck Breast
    • green beans almondine
      Green Beans Almondine with Lemon

    Popular Recipes

    • stamed salmon
      A Quick Lesson on How To Steam Salmon
    • Mushroom Duxelles
      Classic French Mushroom Duxelles
    • Chicken Marsala
      Chicken Marsala Recipe (without cream)
    • creamy cauliflower soup
      Smooth and Creamy Cauliflower Soup
    • white chicken chili
      Easy White Chicken Chili
    • easy chicken parmesan
      Easy Chicken Parmesan Recipe

    Footer

    as seen on

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.