This White Chicken Chili has a flavorful, smokey broth filled with tender chicken and white beans. Hearty enough to satisfy, yet easy to throw together any night of the week. So quick you’ll have it on repeat all season long!
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Have you ever noticed that just sautéing onions and garlic will make the house smell divine? It’s such a homey scent. Even on nights when I don’t have time to spare or when I would rather sit around the fire table with a nice hot drink in hand, this chili is the perfect answer. The family comes home to the smell of a warm, comforting dinner, and momma still gets her time around the fire.
🍲 Ingredients
Onions and garlic: This is where that wonderful smell begins! Using fresh will make all the difference.
Chili powder: Your favorite basic chili powder is perfect.
Chipotle chili powder: This ingredient is KEY to the smokey flavor in the broth. Don't leave this one out!
Oregano: Mexican oregano is preferred, but use regular if that's what you have on hand. Mexican oregano can found in the Latino aisle of your regular grocery store or at a Mexican market.
Chicken broth: As much as I love homemade chicken broth, for this recipe I usually rely on store-bought. I prefer to buy it in the carton.
Chicken: This recipe calls for sliced chicken breast, but I have also used rotisserie chicken meat. Either way it’s delicious.
White beans: Any white bean will do, but I prefer navy beans.
Fire Roasted Green Chiles: Look for the can of fire roasted chiles because they add an extra layer of flavor.
🔪 Instructions
Stovetop
Start by sautéing the onions and garlic in a little bit of oil. Then add the spices and dried herbs to the mix allowing the heat to intensify the flavors. Pour in the chicken broth, sliced chicken, white beans, and green chiles. Allow to simmer for 10-15 minutes until the chicken is tender and cooked through. If the pieces of chicken are too large, pull them out, shred with two forks, and place back in the broth.
Slow Cooker
This recipe is just as good when made in the slow cooker! After sautéing the onion, garlic, and spices transfer the mixture to the slow cooker. Add the remaining ingredients and cook on low for 4-6 hours. Voila! The chili is ready for your favorite toppings.
Toppings
Top with all the yummy things: cheese, cilantro, red onion, sour cream, and avocado if you’re going crazy. Or keep it simple and eat it as is. Either way it’s delicious!
👨👩👧👦 For a crowd
White Chicken Chili is a great crowd option because it is easy to make, doubles or triples very well, and is economical! I highly recommend making it in the slow cooker several hours in advance so that you can be stress-free around serving time.
🙋 Questions & Answers
Why, yes! Feel free to double the recipe and store one away for a cold, rainy day. My favorite container for freezing dinner-size soups and chilis is this one. You can also freeze individual-size meals in these for a quick, no-brainer lunch. Both containers can be found at Walmart or Target for a bit cheaper.
Most definitely! I often will pick up a rotisserie chicken and shred it myself or use pre-shredded chicken. You will only need to simmer the chili for about 5 minutes on the stove in this case. No changes are needed for the slow cooker instructions.
I like to serve mine with warm tortillas or fresh cornbread on the side. It also goes really well with this Jalapeño Cornbread.
Store the chili in an airtight container for 3-5 days. Reheat in the microwave or on the stove.
📖 More recipes
- Serve this Shortcut Jalapeno Cheddar Cornbread as a delicious side.
- Looking for another perfect dish for when it's cold outside? Chicken Tortilla Soup is always a winner.
- For a weekend meal plan try this Pot Roast Menu for your next Sunday dinner.
👨🏼🍳 Tips & Tricks
- Do not substitute or leave out the chipotle chili powder. This is the key ingredient for creating the subtle smokiness in the broth.
- Be careful not to boil the chicken breasts or they won't come out as tender. Cook at a simmer instead.
- In a pinch rotisserie chicken can be used. It will only need to simmer for about 5 minutes or until heated through.
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📋 Recipe
White Chicken Chili
Ingredients
White Chicken Chili
- ½ tablespoon oil
- ½ medium onion chopped
- 2 cloves garlic or 1 teaspoon minced
- 1½ teaspoon Mexican oregano
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon chipotle chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups chicken broth
- 1 15 oz can navy beans
- 1 7 oz can fire roasted diced green chiles
- 1 lb chicken breast sliced
Toppings
- cilantro chopped
- cheese shredded
- red onion diced
- sour cream
- avocado
- limes
Instructions
Stovetop Instructions
- Heat pot over medium heat. Once the pot is hot add oil. Sauté onions until soft. Add garlic and sauté for 30 seconds. Add spices for additional 30 seconds.
- Add in chicken broth, beans, green chiles, and chicken breast. Simmer for 10-15 minutes until chicken is tender and cooked through.
- Serve with toppings of your choice.
Slow Cooker Instructions
- Heat pan over medium heat. Once the pan is hot add oil. Sauté onions until soft. Add garlic and sauté for 30 seconds. Add spices for additional 30 seconds.
- Transfer onions, garlic, and spices to slow cooker. Add in chicken broth, beans, green chiles, and chicken breast. Cook on low for 4-6 hours until chicken is tender and cooked through.
- Serve with toppings of your choice.
Notes
- Do not substitute or leave out the chipotle chili powder. This is the key ingredient for creating the subtle smokiness in the broth.
- Be careful not to boil the chicken breasts or they won’t come out as tender. Cook at a simmer instead.
- In a pinch rotisserie chicken can be used. It will only need to simmer for about 5 minutes or until heated through.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Phyllis Miller says
This is seriously GREAT. We are only two of us, but it was so good we just kept eating it each day till it was gone. Normally I would freeze some but well, this was GOOD.
Danielle says
So happy to hear how much you loved it!
Cheri says
This is most definitely going into my “Make Again” recipes! I doubled the recipe thinking it would last a few days. Wrong! My family ate it so quickly that I‘m going to triple the recipe next time in order to freeze some of the tasty goodness! It was easy to make, and the flavors are addicting!
Misty says
So happy to hear you all loved it! Freezing it is a great option.
Shannon says
I am in love! I made this for dinner (yes, even in the summer) and ate at least 2.5 servings myself. I will freeze the leftover for when it starts to get cold.
Misty says
I would eat this in the summer too 😉 Glad you liked it!
Aspen says
Oh my gosh, I hate Chili, but this is one of my all-time favorite soups now even though it’s sort of a Chili. So good. A little bowl of this next to a salad makes for a delicious lunch too!
Misty says
Glad it won you over! One of my favorites as well.