New recipes

White chicken chilli recipe

White chicken chilli recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

A simple and hearty chicken chilli soup, which makes a lovely meal in itself. Use more or less chillies according to how spicy you like it.

193 people made this

IngredientsServes: 6

  • 675g skinless, boneless chicken breast fillets, cubed
  • 1 bunch spring onions, thinly sliced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 4 fresh red or green chillies, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon olive oil
  • 50g butter
  • 4 tablespoons plain flour
  • 475ml chicken stock
  • 2 (410g) tins cannellini beans, undrained

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. In a large frying pan, heat olive oil over medium heat. Add chicken and saute until cooked through. Remove the chicken from the pan.
  2. Saute the onion, red pepper, yellow pepper, chillies and garlic in the same frying pan. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
  3. In a separate small frying pan, melt butter over medium heat. Stir in flour to make a roux. Whisk in the chicken stock and mix well. Stir this mixture into the sauteed chicken and vegetables.
  4. Stir in the beans with tin liquid and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

Recently viewed

Reviews & ratingsAverage global rating:(203)

Reviews in English (150)

This soup is lovely. We had it as a meal and it was very filling. I'm thinking it is a great way to use leftover chicken from a roast, too. The combination of herbs and spices was spot on. Highly recommended!-20 Oct 2011

Have just made this for tonight! Can't wait to eat it. Tastes great from my from what I've tried.-05 Mar 2013

Great recipe. Very filling indeed.-25 Sep 2012

White Chicken Chili

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

A big helping of this healthy Southwestern chili is the epitome of comfort. Chicken pieces are simmered with spicy jalapeños, poblanos, and red onion, then shredded and added back to the pot for a deep, developed chicken flavor. Smashing some of the cannellini beans thickens the broth, and a squeeze of lime juice at the end balances the richness and heat with a bright kick. Crumble some homemade tortilla chips over a heaping bowlful. Serve with our Jalapeño Poppers or Poblano Pepper recipe.

Game plan: If you want to tone down the heat in this recipe, remove the ribs and seeds from the jalapeños.

The chili can be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.



  • 16 oz cooked skinless chicken breast (shredded)
  • 3 cups cans great northern beans (drained and rinsed)
  • 2 4 oz cans chopped green chiles
  • 4 cups fat free chicken broth
  • 1 1/2 cups onion (chopped)
  • 2 medium jalapeno peppers (seeded and minced)
  • 2 limes (juiced)
  • 1 tsp canola oil
  • 4 garlic cloves (minced)
  • 1 1/2 tsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1/4 cup cilantro (finely chopped)
  • 3 tbsp reduced fat sour cream
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper





Literally the best chili I have ever made. So much flavor and SO healthy. With the new WW SmartPoints, it is only 1 point. I do not do cheese and I made mine in to 6 servings :)

Would this recipe be ok to freeze?

When I told my husband I made his requested white chicken chili from a Weight Watchers recipe, he gave me the side-eye. But, it was so packed with flavor, it was delicious! I had a small dollop of sour cream on mine, and he loaded his up with cheese and sour cream, but we were both happy and full. Great recipe! The flavors come together so well that you don’t miss the extra fat and calories.

Hmmm I entered the nutritional info into the WW PP
calculator and came up with 5.

I entered this on the WW site in the recipe maker, and I came out with 7 points+. Not the 5 you state here.
I don’t know what the difference is, however it would make a difference on the Plan.

Could be the new WW points plus 2012 system …. Several other points seem to have changed…just a thought.

Very tasty! I made this for my family and then my best friend made it for hers….many happy people. I accidentally added some chipotle chili powder which ended up being something I’d definitely add next time.

hiya, This looks delish but I am curious what is in it to give it a creamy appearance that it seems to have in the pic? Seems like it would be more like a clear soup than a chili. Did you blend part of it?

Dee, The photo is just a stock photo of a traditional white chicken chili. Most traditional recipes for it use a heavy cream, which gives it that creamy like appearance. Also, a lot of white chicken chili recipes instruct you to puree half of the beans first, which makes it a lot thicker and creamier too. You certainly can do that with this recipe if you’d like! My recipe also uses a light sour cream instead of the heavy cream, which still keeps it creamy, but is a lot healthier and lower in Points.

I was wondering if you actually meant a whole tablespoon of cumin? That seems like alot. My dish was more brown. It’s didn’t look white like yours. It was still really good…spicy….but I was just wondering if I did something wrong.

Shelley, yes, it is 1 whole tablespoon of cumin, but feel free to use less if that feels like too much for you!

Speaking of canned chiles I made your ground turkey meatloaf the other night to see if I could get my husband to eat ground turkey. I thought I had tomato paste and had already got to cooking and realized I didn’t so for the heck of it I threw in a can of Rotel (mild chiles and tomatos). That was the best meatloaf I’ve ever had! Made two pounds of it and put in an 8 inch baking pan and we had it for two dinners and two lunches. Thank you for the amazing recipes, can’t wait to try the chili! BTW, husband couldn’t even tell it was turkey and absolutely loved it especially with all the veggies in it.

Mary, that sounds like an AWESOME idea! Thanks for sharing!

My husband and I started our diet tonight. He made this for dinner (reluctant to try “diet food”) and his exact words were, “I hope all diet food is this great!” We loved this dish, it was a great way to start off a new diet and lifestyle! Thank you for posting all of these!

Wow, this is an amazing low calorie, big flavor chili!
I diced some carrots and celery to add to the onions for some extra color and texture.
Thanks for sharing!

I should have been clearer in my comment – the canned green chilies are not a problem as I’ve used them in moderation before. It’s the 2 fresh jalapeno peppers! Would it change the recipe significantly if I just leave them out, but keep the canned chilies, or is there a milder pepper I can use? Thank you for taking the time to address my concerns :-)

JaneG, sorry for the misunderstanding! But if you aren’t into spicy, you just omit the jalapenos altogether. No need to substitute them with anything else. But if you chose to do so, I would use just standard green peppers instead. :)

I don’t like to change your recipes as they are always so good as written, but is there a pepper I could use that would keep this chili spicy but not hot? For me there is a difference between “spicy” and “hot”, and I don’t want to lose the spicyness of this chili, but would like to eliminate most of the heat. Can you help?

JaneG, you can try using a mild salsa or pico de gallo instead of the can of chiles. There are also some canned chiles that come in a mild version. Another option is just using diced green peppers instead. :)

Yum! Can’t wait to try this one! Thanks :)

I am looking for a dish to bring to a fall pot luck, and I am thinking about trying this great recipe out! You said that you use low fat tortilla chips with it as well, do you have any other ideas on sides that I could pair it with? Maybe with some low fat corn bread? Thanks for the idea!

Sidney, low calorie cornbread is a fantastic idea!! Also, if you don’t mind the extra calories/Points, it goes great served in sourdough bread bowls. You can also sprinkle Fritos over the top, and that is super yummy too :)

I made this for dinner tonight. It was a big hit! Thanks for the recipe and keeping me on TRACK! :)

Crockpot White Chicken Chili

The Crockpot is one of our absolute favorite kitchen appliances. We love its “set it and forget it” style while you’re out having a busy day, it’s getting dinner all ready for you and your family. This recipe does take a little prep time before you throw it in, but it’s worth it. Browning the chicken gives the spices a chance to deepen and toast, while roasting off the peppers gives the chili a great charred taste. At the end, a dollop of Greek yogurt lends a creamy texture with much less fat than sour cream.

What’s your favorite white chicken chili recipe?

This white bean recipe can be made with either Randall Beans Great Northern Beans or the Randall Beans Organic products.

White Chicken Chili

( 1 Votes)

You must be logged in to add a private note. Login | Register

My Notes

We are adding the recipe to your Recipe Box.

This was added to your Recipe Box.

You must be logged in to add a recipe. Login | Register

Share This Recipe

Our White Chicken Chili recipe uses lean chicken breast, which makes a lighter meal than your typical beef chili, so it tops our list of diabetes-friendly favorites. We know you'll agree as soon as you try it!


  • 1 pound dried small white (Navy) beans, Great Northern beans, or cannellini beans (see note)
  • Kosher salt
  • 2 fresh poblano chilies
  • 4 fresh Anaheim or Hatch chilies
  • 2 jalapeño chilies
  • 1 medium onion, peeled, trimmed, and split in halt from top to bottom
  • 8 medium cloves garlic
  • 1 whole pickled jalapeño pepper, plus 2 tablespoons pickling liquid from the can
  • 3 tablespoons vegetable or canola oil
  • 1 quart homemade or store-bought low-sodium chicken stock
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander seed
  • 4 boneless skinless chicken breast halves (about 2 pounds)
  • 1 pound shredded pepper Jack cheese, divided
  • 2 tablespoons fresh juice from 2 limes, plus 1 lime cut into wedges for serving
  • 1 cup roughly chopped fresh cilantro leaves, divided
  • 4 to 6 scallions, white and light green parts only, thinly sliced

How to Make White Chicken Chili in Instant Pot

There is detailed recipe card below.

If you know me, you know I am obsessed with Instant Pot recipes. It just makes healthy dinner a reality and so much easier.

I do have an official Instant Pot white chicken chili recipe. However, here is a quick run down:

  • No saute: You don’t have to saute the veggies or spices. Food cooked under pressure comes out more flavorful.
  • Add and cook: Just throw everything in Instant Pot in the order listed in the recipe (please note only 1 cup broth). Pressure Cook on High for 20 minutes.
  • Quick release, shred and season:Quick Release the pressure. Shred chicken, maybe even right in the pot cause it’s stainless steel. Add cilantro, lime juice and yogurt.

Tip: Just like with a slow cooker, if you like to Keep Warm your chili I recommend to add yogurt in individual bowls to prevent it from scorching.

Mom’s White Chicken Chili

My mom’s White Chicken Chili recipe is easy, creamy, and spicy. It can be made in the slow cooker or on the stove. I make my mom’s White Chicken Chili recipe every year for our Halloween Trunk or Treat. It’s always the first pot of chili to go.


There are so many recipes for White Chicken Chili out there. I’ve tried them all but no recipe has ever been better than my mom’s version.

This recipe is from my cookbook and is the most used recipe (along with these Jelly Roll pancakes) in my book which is proven by the stained, spattered page.

To be honest, the traditional Homestyle Chili in my cookbook is also one of my absolute favorites too. Amazon has said they are restocking my cookbook for months but still haven’t. Sorry! I will bug them some more.

When I was writing my cookbook I remember calling my mom and trying to get her to nail down her recipe to actual instructions. She started off by saying, “Twelve cans of white beans. Great northern, cannelini or whatever white bean you like.”

Twelve cans. How do you fit that in a crockpot? How many people does that feed?

I’m not sure if I ever got an answer. What I do know is that my mom is always feeding an army. Don’t worry. We scaled down this White Chicken Chili recipe to feed a crowd but not a stadium full of people.

I’m making this for our church Trunk or Treat this weekend and do every year. It’s just so hearty, creamy, and spicy all in one.


Yes. Technically nothing in the chili needs to be cooked for 4-6 hours unless you are cooking chicken breasts in the chili instead of using rotisserie chicken. It just allows the flavors to blend. You can easily cook it all on the stove top for about 15-20 minutes.


Yes. If using chicken breasts, add them to the bottom of the slow cooker and cover with remaining ingredients. Cook as directed then shred and return to the slow cooker.


Yes. I like the texture of great Northern beans but cannellini or navy beans are also good in this chili.


In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.

Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)

Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.

To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.

6 Favorite White Chili Recipes and Chicken Chili Recipes

White chili recipes and chicken chili recipes are a great budget-friendly alternative to a traditional pot of chili. The best part? It's just as tasty as a chili entree you'd order from a restaurant. Whether you need to warm up from the cold, or you're just looking for a homemade chili recipe to get the family together, you've come to the right place! These white chili recipes and chicken chili recipes are guaranteed to fit the bill.

Share This Recipe

Looking for a new chili recipe? Then try our Saucy White Chili because it's so darn good! White chili is a change of pace from traditional beef recipes, and it's just as easy to make. Plus, using chicken makes it a healthy alternative!

A bowl of hot chili can really hit the spot! This one goes from stovetop to table in about twenty minutes, so we can always enjoy the taste of comfort. even when we're busy! Bet you've never heard of such a quick chili before!

Easy Turkey Chili is a light yet hearty chili that gives us the best of both worlds so we can enjoy healthier options without sacrificing the comforting tastes we crave in chili.

Our White Chicken Chili recipe uses lean chicken breast, which makes a lighter meal than your typical beef chili, so it tops our list of diabetes-friendly favorites. We know you'll agree as soon as you try it!

Using ground turkey in our chili lightens it up, making it fit for a diabetes diet. With plenty of other flavors in the mix, you'll never even notice the difference!

We use three different types of beans to make our recipe for 3-Bean Turkey Chili. This homemade white chili recipe is a real winner at potlucks and get-togethers!

White Chicken Chili

I saw a news story on TV yesterday with a headline that said: Sweater weather is officially here. They showed a whole poll taken by locals about when they break out their sweaters. It was some serious journalism, that’s for sure!

But it wasn’t wrong. Sweater weather = soup weather in my house. I love making warm and hearty soups in my slow cooker during the winter. My turkey chili is a family favorite. But a few weeks ago I didn’t have a plan for dinner but was really wanting a bowl of hot soup so I had to throw something together quickly. I looked up soup recipes with rotisserie chicken because I happened to have one in the fridge.

This white chicken chili recipe popped up and promised me a quick and delicious dinner. I thought it would be ok not great but made it anyway because I was in a pinch. It turned out better than I expected and everyone in my family had seconds, including Amalia. And she has requested it twice since!

The changes I made to the original recipe were to double the amount of garlic and spices and remove the jalapeño because Amalia doesn’t like anything too spicy. I also blend half of the beans with some broth in a blender (or you could do it with a hand blender) so that the chili comes out a lot thicker and creamier. The texture with the blended beans is hearty but not too heavy.

White Chicken Chili Recipe:
Serves 4

White Chicken Chili Ingredients:
– 1 tablespoon, olive oil
– 1 medium yellow onion, diced
– 6 cloves of garlic, minced (I use a garlic press)
– 2 (15-oz) cans of white beans, rinsed and drained
– 1 (4-oz) can of diced green chiles
– 4 cups of chicken broth
– Juice of 1 lime
– 1 teaspoon, ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon dried oregano
– 2 cups of shredded rotisserie chicken
– 1/3 cup, chopped cilantro
– Salt and black pepper to taste

White Chicken Chili Topping Options:
– Avocado slices
– Shredded cheese
– Sour cream
– Tortilla chips
– Fresh cilantro

White Chicken Chili Directions:

Prep the ingredients: Shred the chicken and place it to the side. Chop the onion and cilantro, mince the garlic and strain the beans.

Blend the beans: Blend one can of the white beans with 1/2 cup of the chicken broth and set it aside.

Start the broth: Sautée the onion in olive oil and stir until it’s translucent (about 5 minutes), add the garlic and green chilis and cook for another minute. Add the broth, cumin, oregano, chili powder, beans (blended and non-blended), chicken, cilantro, salt, and pepper.

Simmer: Simmer on low for 15-20 minutes, stirring occasionally.

Serve: Serve in bowls with whatever toppings you love. I take mine with avocado and tortilla chips. Anel likes sour cream and shredded cheese, and Amalia likes all of the above!

Watch the video: Creamy White Chicken Chili recipe. Quick and Easy Creamy White Chili (January 2022).