This White Chicken Chili is made spicy with green chiles and jalapeño. Filled with chunks of chicken and white beans, this is a chili that will heat you up on a cold day!
There’s nothing like a warm bowl of chili! This White Chicken Chili really hits the spot, but so would this Crock Pot Chili. Serve it up with some cornbread and all your favorite toppings for a cold night meal!
The Best White Chicken Chili
I am not a cold weather person. I am actually ok with the snow until Christmas comes and goes, but once January 1st hits, I am so over the cold and the snow. I’m ready for sunshine and flip flops.
But at least there is one saving grace to all of this cold – there is comfort food to be had.
And this White Chicken Chili is right at the top of my list. It’s a little bit spicy, and filled with all kinds of flavor. This is definitely not a boring chili.
The Best Beans for Chili
One of the good things about this recipe is that you can swap in ingredients that you have on hand. The beans in this chili can be really whatever you like. I used cannellini beans, but Great Northern Beans or Navy Beans would work as well. You could even swap in some non-white beans, if desired, like Pinto beans.
Ingredients
Olive Oil: You could also use another neutral oil. This is just for cooking your vegetables.
Onions, Garlic, and Jalapeno: These all give lots of flavor. I usually remove the seeds and ribs from the jalapeno so that it’s not too spicy, but if you like the heat, you can leave them in.
Green Chiles: I usually buy these canned.
Cumin, Oregano, and Cayenne: Again, all of these spices are for flavor. Make sure your spices are fresh for the best flavor.
Broth: I use chicken broth, but chicken stock would be great, too.
Beans: We talked about the beans above, but they can easily be switched up.
Salsa Verde: You can use a homemade salsa verde, or buy jarred version.
Chicken: I like to use cooked, shredded (or cubed) chicken. You could also grab a rotisserie chicken and use that. Or cook up some chicken breasts ahead of time.
Cheese: I like to use colby-jack cheese, but any easy melting cheese should work.
How To Make It
This White Chicken Chili is an easy one to put together.
- Start by heating up some oil in a large pot or Dutch oven. Add the onion and cook it until it is beginning to soften, then stir in the garlic and jalapeno and let it cook for an additional minute or two.
- Stir in the green chiles, cumin, oregano and cayenne pepper. Stir this all together and let it cook for about a minute.
- Combine the chicken broth and one can of the beans in a blender or food processor and blend them until it is smooth. Add this mixture to the pot.
- To the pot, add the remaining beans and the salsa verde. Stir in the chicken.
- Simmer the chili for at least 30 minutes, preferably longer, as the flavor gets better the longer it cooks.
Chili Toppings
One thing I really love about chili is how easy it is to personalize by the toppings you put on top. Here are some ideas for some delicious toppings – use a few or use them all!
- shredded cheese
- sour cream
- avocados
- salsa or pico de gallo
- tortilla chips or strips
- cilantro
- jalapenos
- guacamole
- diced red onion
How to Make it In a Slow Cooker
This recipe will work well in a slow cooker, because I think it’s better the longer it cooks!
Follow the recipe as written until right before adding the chicken, but transferring the ingredients to a slow cooker instead of a soup pot.
Cook the chili on low for 4-8 hours, adding the chicken in the last hour of cook time. Stir in the cheese just before serving.
More Chili Recipes
Cincinnati Chili Recipe
Butternut Squash Chili with Beef
Flatlander Chili
White Turkey Chili
Pumpkin Chili – Slow Cooker
Ground Turkey Chili
Tools Used to Make this White Chicken Chili
- I love to use my Dutch Oven for soups, stews and chilis.
- This is the blender I have used for years.
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White Chicken Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, ribs and seeds removed, minced
- 2 4 oz each can chopped green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 14.5 oz can chicken broth
- 3 cans (15.5 oz each) cans white beans, undrained (I used cannellini beans)
- 6 oz salsa verde
- 3 cups chopped cooked chicken
- 1 cup shredded Colby-Jack cheese
- desired toppings such as sour cream, jalapeños, fresh pico de gallo, cilantro, avocado
Instructions
- Heat the oil in a large soup pot or Dutch oven. Add the onion and cook until it starts to soften, about 5 minutes. Stir in the garlic and jalapeño and cook for another minute or two. Stir in the green chiles, cumin, oregano and cayenne pepper. Stir to mix and let it cook for about a minute.
- Take the chicken broth and one can of the beans and puree in a blender or food processor until smooth. Add to the pot, along with the remaining 2 cans of beans and the salsa verde. Stir in the chicken. Simmer for 15 minutes, stirring occasionally.
- Remove the chili from the heat and stir in the cheese. Serve topped with your desired toppings.
Shannon says
This is the best White Chili recipe!!! I wouldn’t change a thing.
Stephanie says
Best white bean chicken chili I have ever had! You need to try this.
SJ says
Have used our family chili recipe for 25 years. Although different, we loved this one just as much. As previously stated, we too only used 1 can of chilis.
Steph says
This was phenomenal. I didn’t add the shredded cheese at the end due to cutting back on calories and I used only 1 can of the green chili’s and it was plenty spicy for me. Absolutely loved it. Thank you for sharing.
Deborah says
I’m so glad you loved it!
Justine says
Made this today, super easy, spicy and delicious 😃 Topped it with sour cream and cilantro