White chicken chili with beans, corn and green chilies is a delicious take on chili and perfect for a healthy, cozy meal on a chilly day. Add your favorite toppings, grab a spoon and dig in!
Chili is kinda my favorite.
It's a one-pot meal, it's got all the good stuff and it always comes out so flavorful.
Plus, you can load it up with your favorite toppings and tuck right in.
White turkey chili is one of my oldest recipes and still a family favorite. We make it year-round.
I also love making it for friends when I take them a meal, and it always gets rave reviews.
We also love this southwest turkey chili with black beans. It's my go-to traditional chili.
And this healthy slow cooker chicken chili is great for a hands-off meal that cooks as you go about your day.
Or if you're looking to go vegetarian, check out this sweet potato and black bean chili or this vegetarian quinoa chili.
For the Superbowl, it's all about this best game day chili that uses a mix of meats and beans and the perfect blend of spices for fantastic flavor.
Today, we're making white chicken chili. It's one of those recipes that I'm just always in the mood for cause it's so dang good!
This hearty chili is full of tender diced chicken pieces, white beans and corn, with some green chilies and seasonings added to really boost the flavor.
It's so cozy and delicious, especially on a chilly winter's day.
And bonus, it's ready in about 30 minutes, so it's quick enough for any night of the week!
OK, let's get to cooking!
Now, I've got some notes and tips coming up on how to make white chicken chili. Just tryin' to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making white chicken chili:
- Chicken: You can use cooked, shredded or diced chicken, like from a rotisserie chicken, or you can use boneless, skinless chicken breasts for this recipe. The recipe card below includes instructions for both and the details are below, too.
- Beans: I use 2 cans of cannellini beans for this recipe. You could also substitute one or both for white northern beans if you prefer. Also, I like mashing some of the beans after the chili has simmered, to add some creaminess and boost the texture a bit.
- Corn: You can use a can of white corn or use fresh corn or frozen corn for this recipe.
- Spicy: Need a little heat? Add an extra jalapeño, or leave in some of the seeds and membranes, or add ¼ to ½ teaspoon of cayenne pepper with the other seasonings. You can also serve it with hot sauce to give some heat to just your bowl.
OK, here's the details on your options for what kind of chicken to use.
Both ways work great, just depends on what you have on hand.
Rotisserie chicken: You can use a rotisserie chicken from the store that you either chop or shred. Or make your own with some crock pot shredded chicken or Instant Pot shredded chicken if you're like me and love having some of that on hand.
You'll add the cooked chicken with the beans and other ingredients and let it all simmer together for about 15-20 minutes to get it nice and flavorful.
Easy, easy.
Don't have any cooked chicken on hand? No problem.
Boneless, skinless chicken breasts: You can also use raw chicken breasts for this recipe if that's what you have on hand. You'll need about 2-3 breasts (aim for 1 ½ to 2 lbs.)
You'll cut those into small bite-size pieces and season with salt and pepper. Saute the cubed chicken pieces in the pan after you've cooked the onions and garlic. They take about 8-10 minutes to cook through.
Then you'll add the broth, beans and remaining ingredients and continue with the recipe to let everything simmer together.
It adds a little bit of extra time, but not much.
OK, let's get ready to serve this up.
I believe chili demands toppings. Just my personal belief that they are a must.
You can pick and choose your favorites, but having a few toppings will definitely amp up the flavors here!
Topping ideas for white chicken chili:
- Shredded sharp white cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Sliced or diced avocado
- Chopped fresh cilantro
- Chopped green onions
- Hot sauce or sriracha
- Pickled jalapeños
- Tortilla chips or oyster crackers
- Frito chips for scooping
We also love serving this soup with some easy cheesy cornbread muffins or jalapeño cheddar drop biscuits. Both are quick and easy to make while the chili is cooking.
Or check out this tasty Mexican cornbread for a side.
OK, let's talk about what to do with any leftovers. Cause chili keeps great and is so nice to have on hand for a quick lunch or dinner. Especially on a cold day!
How to store leftover white chicken chili:
* For the fridge: Let the chili cool down, then transfer it to a container with a lid and keep in the refrigerator for up to 5 days.
* For the freezer: Let the chili cool down and then pack it up in a ziptop freezer bag or a freezer safe container. It will keep for 4-6 months.
* Don't forget to label it! I like to keep a list of food I have in the freezer in my desk, so I can see what we need to use up without having to dig through the freezer.
Tip: Lay the freezer bags of chili flat until they are frozen then you can stand them up and "file" them like books in your freezer. It saves a lot of space!
When you're ready to enjoy this chili again, for lunch or dinner, here's how to get it ready.
How to reheat leftover chili:
* To reheat frozen chili, it's best to thaw it in the fridge overnight. (It may take longer than overnight if you have a large container versus an individual serving.) Then add it to a pot on the stove over medium low and bring it to a simmer, stirring on occasion, to get it uniformly heated through.
* If you're in a pinch time-wise to thaw it from the freezer, you can place the frozen bag/container of chili in a bowl of lukewarm water to thaw on the counter, changing the water every 15 or so minutes. Then heat the chili in a pot until warm and serve it up.
* If the chili has gotten too thick, add a few splashes of chicken broth to get it to the right consistency.
There you go!
This winter weather has nothing on you. You're all set to have a cozy, delicious meal that'll warm you through and through.
Enjoy!
XO,
Kathryn
P.S. You might also like this Instant Pot chicken chili with tomatoes, black beans and pinto beans. It's one of my kids' favorites!
White Chicken Chili
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium jalapeño, minced
- 2 cloves garlic, minced
- 2 ½ cups cooked, shredded or diced chicken (see notes below for using chicken breasts)
- 5 cups low sodium chicken broth
- 2 (14.5 oz.) cans cannellini beans, rinsed and drained
- 1 (11 oz.) can white corn, rinsed and drained
- 2 (4 oz.) cans diced green chilies
- 1 teaspoon cumin
- 1 teaspoon dried oregano
Optional toppings:
- Shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, chopped fresh cilantro, avocado, pickled jalapeños, hot sauce, etc.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and jalapeño and saute until tender, about 5 minutes. Add the garlic and saute another 30 seconds.
- Add the cooked chicken, broth, beans, corn, green chilies, cumin and oregano. Stir well to combine and bring to a simmer. (See notes below if you’re using boneless, skinless chicken breasts.)
- Reduce heat and let simmer for at least 10-15 minutes.
- Mash ¼ to ½ of the beans, if desired, then let simmer for another 5 minutes to help everything combine.
- Serve hot with desired toppings and enjoy!
Notes
Video
Nutrition
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