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You are here: Home / Soups / Easy White Chicken Chili Recipe

Easy White Chicken Chili Recipe

Published January 5, 2019, Updated September 12, 2019 by Beth Le Manach 1 Comment

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White Chicken Chili with cornbread in the background in a basket
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This Easy White Chicken Chili Recipe is the perfect start to a new year! It’s healthy and also comforting so you don’t feel like you are missing out on anything! It’s also a great one for the lunchbox the next day!

White Chicken Chili with cornbread in the background in a basket 

You can watch my video demo of this chili recipe below!

How to Make White Chicken Chili?

STEP#1: Roast The Chicken

Place 2 skin-on, bone-in chicken breasts on a rack and roast at 350F (175C) until golden brown and cooked through. About 30 mins.

2 chicken breasts on roasting rack going into oven to bake

Allow to cool at room temperature while you prep the rest of the recipe.

Chicken breasts cooling on a roasting rack

Then, remove the skin and shred the chicken into bit sized pieces with two forks.

Shredding chicken with forks on a cutting board

TIP: You can make this recipe even easier by using store-bought rotisserie chicken

STEP#2: Add the veggies and chicken broth

Sauté the onions in olive oil in a dutch oven until soft and fragrant. 

Onions sautéing in a large soup pot

Then add the cannellini beans. Just be sure they are rinsed and drained first. 

Cannellini beans being added to white chicken chili simmering in a red pot

Pour in the chicken stock and add the bag of frozen corn. 

 Chicken stock being poured from a pitcher into a red pot 

TIP: If you can find the charred corn at Trader Joe’s it’s really great! You’ll get a a subtle smokey flavor from it and it looks so pretty in the chili too. 

Frozen charred corn being added to a soup pot

What spices do you put in white chicken chili?

I think the best combination of spices for are cumin, smoked paprika, cayenne pepper and dried oregano.

Spices floating on top of a white chicken chili recipe

How to Thicken White Chicken Chili?

 I think the best way to thicken this chili is with an immersion blender since the beans are starchy enough to give it a nice texture once blended.  But you could also do this in a regular blender too, just don’t puree it up all the way.  Leave it a bit chunky.

Blending soup with an immersion blender in a red pot

TIP: If you want a thicker chili you could mix 2 tbsp of cornstarch with 2 tbsp of water to create a slurry. Bring the chili to a boil, then add the slurry stirring and simmering until thickened. 

STEP#3: Add Chilis and Shredded Chicken

I like to use canned green chilis simply because it’s easier, but if you wanted to roast your own you certainly could! Jalapeños or Serranos would be great.

Green chilis in a glass bowl

TIP: When buying the canned chilis look for the ones marked “fire-roasted” those have the best flavor and will provide a little extra heat too.

Adding chicken to a white chicken chili recipe

STEP#4: Add the Toppings!

You can top your chili with a sprig of fresh cilantro and a few slices of Avocado.

TIP: Slice the avocado in the skin and scoop out with a large serving spoon.  This will create uniform slices you can fan out on top of the chili. 

Scooping avocado slices from an avocado

I love serving chili in these beautiful handmade mini cazuelas. I found them online and they are so beautifully made. Definitely worth the investment (this link goes to Amazon where I am compensated on products sold with no additional cost to the consumer). 

White Chicken Chili topped with avocad and cilantro in a terra cotta bowl 

Top with baked tortilla strips and serve with fresh lime.

TIP: The tortilla strips bake really well in an air fryer if you have one!  Or you can also bake them in the oven (recipe follows below)

  Terra cotta bowl filled with lime wedges and tortilla strips

What to Serve with White Chicken Chili?

I think the best thing to serve with white chicken chili is corn bread. I highly recommend my Cheesy Chivey Cornbread recipe if you haven’t tried it!

Easy White Chicken Chili Recipe served in a terra cota bowl topped with avocado and tortilla strips

It bakes in a cheesecake pan which allows you to cut it into thick wedges. Makes a lovely presentation in a bread basket. 

Cornbread wedges in a basket lined with a white napkin

 

More Healthy Soup Recipes!

  • Roasted Tomato and Eggplant Soup
  • Vegan Broccoli Soup
  • Potato Leek Soup (No Cream)
  • Easy Minestrone Soup

PLEASE LET ME KNOW IF YOU MAKE THIS WHITE CHICKEN CHILI RECIPE BY LEAVING A RATING AND REVIEW BELOW!

And make sure to follow me on YouTube, Pinterest Instagram Facebook and Amazon!

Continue to Content
Easy White Chicken Chili Recipe

Easy White Chicken Chili Recipe

Yield: 6
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes

An easy white chicken chili recipe that's perfect for a weeknight meal and the lunchbox the next day!

Ingredients

For Chili:

  • (2) Chicken Breasts, Bone-In Skin On
  • 1 tbsp (15 ml) olive oil
  • 2 cups (300g) yellow onion, diced
  • 8 cups (1,900ml) chicken broth
  • 1 15-oz (430g) can cannellini beans
  • 1-1lb (450g) bag frozen corn, charred if you can find it
  • ½ tsp (2.5ml) salt 3 garlic cloves, minced
  • 3 tsp (15ml) ground cumin
  • 1 tsp (5ml) dried oregano
  • 1 tsp (5ml) smoked paprika
  • ¼ tsp (1.25ml) cayenne pepper
  • 4 ounces (113g) fire roasted green chilies
  • 2 tbsp (30ml) cilantro, chopped

For Garnish:

  • Cilantro sprigs
  • Avocado slices
  • Baked Tortilla strips (see below)
  • Lime wedges

Instructions

  1. Preheat oven to 350F (175C). Place chicken breasts on a rack fitted into a rimmed lined baking sheet and bake for 40 minutes or until chicken is cooked through. Allow to cool.
  2. In a large Dutch oven, add oil heat until hot, then add onion and cook until onions are fragrant and translucent.
  3. Add broth, beans, corn, salt, garlic, cumin, oregano, smoked paprika and cayenne pepper. Cook until corn and beans are warmed through.
  4. Blend slightly with an immersion blender until pureed but still chunky.
  5. Shred chicken with 2 forks and add to pot. Add chilies and continue to simmer until chicken is warmed through. Add cilantro.
  6. To serve ladle out chili in a bowl, top with a fresh cilantro sprig, sliced avocado, and toasted corn tortilla strips. Serve with lime wedges.
  7. For Tortilla Strips. Slice 2-3 corn tortillas in thin strips. Place in air fryer 5-7 minutes or bake at (375F/190C) for 10 minutes on a baking sheet in the oven.

Notes

Use store-bought rotisserie chicken to make this recipe even easier!

When buying the canned chilis look for the ones marked "fire roasted" those have the best flavor and provide a little extra heat too.

When garnishing the chili, slice the avocado in the skin and scoop out with a large serving spoon.  This will create nice slices you can fan out on top of the chili.

 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid KHB2351CU 3-Speed Hand Blender - Contour Silver
    KitchenAid KHB2351CU 3-Speed Hand Blender - Contour Silver
  • Le Creuset Signature Enameled Cast-Iron 4-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
    Le Creuset Signature Enameled Cast-Iron 4-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
  • Ancient Cookware Mexican Cazuela, Mini, Unlidded, Lead Free
    Ancient Cookware Mexican Cazuela, Mini, Unlidded, Lead Free
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 902 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 27mg Sodium: 509mg Carbohydrates: 140g Net Carbohydrates: 0g Fiber: 32g Sugar: 10g Sugar Alcohols: 0g Protein: 60g
© Beth Le Manach
Cuisine: American / Category: Soups

 

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Filed Under: Healthy, Main Dishes, Soups Tagged With: dinner recipes, healthy recipes, soup

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