A big, cozy pot of chicken, white beans, green chiles, and warm spices. Mashed beans make the broth creamy, and everyone can choose their own toppings.
Plan for: 50 minutes (approx.). Portions and times are approximate. Use Print inside the recipe card for a copy with the cooking and storage notes.
White Chicken Chili
A big, cozy pot of chicken, white beans, green chiles, and warm spices. Mashed beans make the broth creamy, and everyone can choose their own toppings.
Estimated total: .
Estimated prep: 15 minutes with cooked chicken. Estimated cooking: 30–35 minutes, plus heating as needed.
Ingredients
Chili
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cooked boneless chicken breast halves, chopped
- 3 cans (14.5 oz each) chicken broth
- 2 cans (4 oz each) green chiles
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp cayenne pepper (use less for a milder chili)
- 5 cans (14.5 oz each) Great Northern beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese
Optional toppings
- Avocado, fresh cilantro, jalapeños, and lime wedges
Instructions
- Soften the onion. Heat the oil in a large pot over medium heat. Cook the onion until tender, about 8–10 minutes. Add the garlic and stir for about 30 seconds.
- Simmer. Add the broth, green chiles, cumin, oregano, cayenne, and beans. Bring to a boil, then lower the heat and simmer gently for 20–30 minutes, stirring occasionally.
- Make it creamy. Before adding the chicken, scoop about half the beans into a heatproof bowl with a little broth and mash them. Stir back into the pot. This thickens the chili while leaving some whole beans.
- Heat the chicken. Stir in the cooked, chopped chicken and simmer until heated through to 165°F. Add a little broth if you prefer a thinner chili.
- Serve. Ladle into bowls and top with Monterey Jack cheese. Set out any optional toppings so everyone can finish their own bowl.
Cooking tips and leftovers
Control the heat: The full teaspoon of cayenne brings noticeable heat. For a milder pot, begin with ¼ tsp or leave it out; taste before adding more. Choose mild green chiles if desired.
Bean swap: Cannellini beans work in place of Great Northern beans. Mash some for the same creamy texture.
Use cooked chicken: Rotisserie chicken is a handy option. Remove the skin and bones, chop the meat, and add it only after mashing the beans. The prep estimate assumes the chicken is already cooked.
Make ahead: Keep cheese and fresh toppings separate. Refrigerate or freeze the chili in meal-size portions; add toppings after reheating.
Using leftovers: If you start with leftover chicken, count its 3–4 days of refrigerator storage from when that chicken was first cooked. Making it into chili does not restart the clock.
Store safely: Refrigerate in shallow containers within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days. Reheat cooked leftovers to 165°F. USDA storage guidance.
When reheating, bring the soup or chili to a bubbling boil while stirring; check that the chicken is heated through to 165°F.
Make it a meal
Set out Homemade Flour Tortillas or serve a scoop of Baked Corn Casserole alongside. For a casual gathering, Apple Crisp can handle dessert.
Another dinner to try
A bright finish for a cozy bowl: If you like a citrus finish, an OXO citrus squeezer is handy for squeezing fresh lime over a bowl of white chicken chili without fishing out seeds. Set out lime wedges so everyone can add a little brightness to their creamy, cheesy bowl.
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A little help in the kitchen
Tomorrow’s lunch: Pack a portion of chili with shredded cabbage, avocado, and lime in a separate container. Reheat the chili first, then add the fresh toppings so they keep their texture. Follow the recipe’s leftover-chicken storage note.
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