White Chicken Chili 

By Lidey Heuck

Updated October 11, 2023

  • Two servings of white chicken chili are served in white bowls and topped with shredded cheese, slivered red onion, avocado slices, crushed tortilla chips and limes for squeezing.
    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(17,834)
Comments
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This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite.

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Ingredients

Yield:4 to 6 servings 

  • 2 tablespoons olive oil 

  • 1 large yellow onion, chopped 

  • 1 large jalapeño pepper, seeds and ribs removed, finely chopped

  • 2 tablespoons minced garlic (about 5 cloves)

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • ½ teaspoon sweet paprika or chili powder

  • Pinch of cayenne pepper, to taste

  • 1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

  • Freshly cracked black pepper 

  • 4 cups low-sodium chicken broth

  • 2 (15-ounce) cans cannellini beans, rinsed and drained 

  • 2 (4-ounce) cans diced green chiles 

  • 2 ½ to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken) 

  • 1 cup fresh or frozen corn kernels 

  • Half a lime, plus lime wedges for serving

  • Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

49 grams carbs; 57 milligrams cholesterol; 471 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 9 grams fiber; 1107 milligrams sodium; 29 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.

  2. Step 2

    Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

  3. Step 3

    Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

  4. Step 4

    Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

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Ratings

5 out of 5
17,834 user ratings
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Comments

Linda

Slow cooker suggestion: if using fresh or even frozen chicken breasts, no need to precook. Simply place them whole at bottom of crock, pour other ingredients over and cook 4 to 5 hours on High. They’ll poach with all those good spices. At the end, remove chicken into a bowl and shred with two forks, then add back in. Also, couple of medium-sized potatoes diced in 1-inch chunks makes a great addition to this chili.

michael burk

My wife and I developed a bean mashing trick. Instead of mashing them in the pot, put one can of beans in a bowl with a splash of chicken stock. Take an immersion blender and immersion it. Then toss the immersioned beans into the soup.

Maggie B

I used chicken breasts with the bone and skin on to make to soup base. Just cook until tender, remove from heat and cool. Remove the bones and skin and shred the chicken to proceed with the recipe. Sometimes I also add a can of pinto beans or black beans along with the cannellini beans, which adds a bit of color to the white chili. It is delicious served with crushed tortilla chips, sour cream, and /or lime and cilantro.

TV

I’ve made this several times and it’s delicious. Today I only had one can of green chiles, so I subbed in an extra jalapeño (no seeds) and 4 oz of medium salsa. It was excellent, I enjoyed it just as much if not more than the recipe as written.

Judys

This is delicious, nice light summer chili. I used boneless thighs, added after the onions and jalapeño. Browned a bit, added garlic and spices, then broth and canned chilies. Following recipe, after 8-10 minutes removed chicken to plate and added beans. Cooked 8-10 minutes more, then added shredded chicken and corn. Will try adding hominy as someone suggested, but didn’t have any this time. Topped with shredded cheddar, cilantro and dollop of sour cream. Husband says serve with cornbread next time, I agree.

KatA

AMAZING! Everyone in my family gave this one 5 stars.

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