This one pot recipe for white chicken chili is my favorite thing to whip up on busy weeknights because it’s just so easy. When my kids are hungry and I need something with protein and veggies that they’ll actually eat, this is the recipe I turn to. Once the weather drops below 70°F, this white bean chili with shredded chicken becomes part of the weekly rotation…and no one ever gets tired of it!
What’s in White Chicken Chili?
This recipe is as easy as it gets and the ingredients reflect that. Everything is simple, fresh, and budget-friendly!
Jalapeño Pepper: For more spice, leave in the seeds–that’s where the heat is! For less spice, discard the seeds. White Beans: Use 2 cans of white chili beans or cannellini beans. Make sure they’re well rinsed and drained prior to mixing into the pot. Chicken Broth: I love using homemade chicken broth whenever I can! But store-bought works just fine as well. I always go for a low-sodium option.
How to Store and Reheat
Store leftover white chicken chili in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30 seconds at a time, stirring between intervals, until heated all the way through. To reheat larger portions, heat on the stovetop over medium-high heat, stirring until warmed throughout.
How to Freeze
This easy white chicken chili can be frozen in a freezer-safe container for up to 3 months. Let it slowly thaw in the refrigerator prior to reheating.
Notes and Tips
To make this recipe even easier, pick up a rotisserie chicken at the grocery store and shred it for this white chili. If you happen to have leftover chicken, you can use that too. The easiest way to shred chicken is to use two forks, dig them in to the cooked chicken, and pull them in opposite directions. Do this quickly and repeatedly until you can pieces to your liking. The sour cream can be replaced with Plain Greek Yogurt.
How to Make White Chicken Chili Step by Step
Sauté the veggies: In a large pot set over medium-high heat, add 1 tablespoon of olive oil, 1 diced yellow onion, and ½ of a jalapeno pepper (de-seeded and minced). Cook until tender, about 5 minutes. Next, add 2 cloves of minced garlic, ½ teaspoon of dried oregano, ½ teaspoon of ground cumin, and ½ teaspoon of chili powder, then cook for 1 more minute. Cook the chicken: To the pot, add a 4 ounce can of green chiles, 2 boneless skinless chicken breasts, and 5 cups of chicken broth. Add salt and pepper to taste. Bring the pot to a boil, reduce the heat to low, and simmer covered for 10-12 minutes. The chicken should be tender and cooked through. Shred the chicken: Take the cooked chicken breasts out of the pot, and shred it on a plate with two forks. Add beans and corn: Add the shredded chicken back to the pot, along with 30 ounces of white beans (drained and rinsed) and 1½ cups of frozen corn. Simmer chili over low heat, uncovered, for 10 more minutes. Make it creamy: Remove the pot from the heat, stir in ½ cup of sour cream, and squeeze in the juice of 2 limes. Serve white chicken chili while hot, garnished with avocado, cilantro, or tortilla chips.
More Chicken Chili Recipes We Love
Chicken Chili Bacon Chicken Chili Slow Cooker White Chicken Chili
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
