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This white chicken chili recipe only takes about 30 minutes to make and always tastes so cozy and flavorful.
Craving a quick and flavorful soup that’s high in protein? This white chicken chili recipe is one of my all-time faves. ♡
It’s made with a protein-packed mix of chicken and white beans that are simmered together in the most delicious, savory, earthy broth. And the whole recipe comes together in just 30 minutes or so, making it a fantastic option for busy weeknights!
I highly recommend shredding a rotisserie chicken here to save time, although you’re more than welcome to cook chicken breasts or thighs from scratch (or use ground chicken) if you prefer. I’ve also come to love making the broth with milk instead of cream, which still gives the soup a wonderfully velvety and creamy texture without being too heavy. And as always when making chili, don’t be shy when it comes to piling your bowl high with avocado, cheese, onions, etc — the more toppings the merrier!
Let’s make some white chicken chili!
White Chicken Chili Recipe | 1-Minute Video
White Chicken Chili Ingredients
Here are a few quick notes about the creamy white chicken chili ingredients that you will need to make this recipe:
Shredded chicken: Chicken adds lots of lean protein to this soup and perfectly absorbs the spices and seasonings here. I usually shred a rotisserie chicken when making this recipe, but you can use whatever shredded or diced cooked chicken you prefer. (This is my go-to recipe for baked chicken breasts that I often cook and freeze for later.)
Beans: White chicken chili is traditionally made with creamy white beans, such as Great Northern or cannellini beans. But feel free to use whatever combination of beans or legumes that you prefer (see note below).
Onion and garlic: We will sauté onion and garlic as our aromatics for the soup, which build in another layer of savory flavor.
Chiles: I love using a mix of diced fresh jalapeño and (canned) chopped green chiles in this recipe, which add the perfect mix of heat and tang. If you’re sensitive to heat, you can omit the jalapeño. Or if you like a spicy chili, by all means, add extra!
Corn: Whole-kernel corn — either canned or frozen — adds a touch of sweetness and a pop of texture to the soup.
Chicken stock: Chicken stock serves as the flavorful, umami-rich base for our broth.
Milk: Whole milk makes the broth nice and creamy without being too heavy. That said, if you prefer an even richer broth, you’re welcome to add your desired amount of heavy cream instead.
Flour: All-purpose flour acts as a thickening agent to help give the broth a rich and velvety texture. See note below if you need a gluten-free alternative.
Seasonings: Ground cumin and dried oregano add an earthy warmth to the broth. And of course, don’t forget to season the soup with plenty of salt and pepper too as needed.
Garnishes: The more, the merrier when it comes to garnishes on chili! I recommend a mix of chopped fresh cilantro, crumbled tortilla chips, diced avocado, sliced jalapeños, shredded Monterrey Jack cheese and/or sour cream — whatever toppings you love best.
Recipe Variations
Here are a few other variations that you’re welcome to try with this easy chicken chili recipe:
Use ground chicken or turkey: Use ground chicken or turkey in place of the shredded chicken, sautéing it along with the onion, jalapeño and garlic until browned.
Use different beans: Add in whatever other beans or legumes that you have on hand, such as pinto, black or kidney beans, chickpeas or lentils.
Add extra veggies: Add in any other soup-friendly veggies that you’d like, such as bell peppers, butternut squash, carrots, cauliflower, kale, sweet potatoes or zucchini.
Make it gluten-free: Use a cornstarch slurry (equal parts cornstarch and cold water whisked together, then added to the soup while simmering) to thicken the soup instead of the flour. Or just skip the thickener altogether — the broth will be thinner yet still delicious!
More Chicken Soup Recipes To Try!
Looking for more Mexican-inspired chicken soup recipes to try? Here are a few of our favorites:
Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for an additional 1-2 minutes, stirring frequently, until fragrant. Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring frequently.
Simmer. Gradually add in the chicken broth, stirring until combined. Stir in the cooked chicken, green chiles, beans, corn, cumin and oregano. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the milk and continue simmering for 5 minutes.
Season. Give the soup a taste, and season generously with salt and pepper as needed.
Serve. Serve warm, topped with your favorite garnishes, and enjoy!
THANK YOU for this post! I was looking for a recipe for white chicken chili last weekend and couldn’t find a good one that didn’t use canned soup (although I agree – those taste GOOD!). It’s still 80 degrees, supposed to get to 90 today, in Texas, but once the weather cools off I’m definitely going to try this out. It looks beautiful!
Looks yummy! Another way i found to lighten it up its to take out some of beans and broth and puree in a blender and add back to soup. Thickens right up no cream or flour required.
I love the idea of serving in warm tortillas and loved avocados on top. Congratulations on the new computer. Its such a chili season now I made some chipotle turkey chili. Such a great delicious comfort food.
This looks amazing! I’m not a big fan of traditional chilis and have been on the hunt for a good white chili recipe. I’m going to have to make this one. :)
We love white chicken chili at our house! I’ve shared the recipe we created at the classes I teach at the Culinary Center several times and it is always a crowd pleaser. Our version uses pureed beans and sour cream to “lighten it up”, but your masa version looks great too! Hope to see you soon!
Ooooh – I love the idea of pureed beans! Will have to give that a try next time. I’m all for healthier thickening shortcuts in just about all my cooking! :)
Oh man I used to make a version of this all the time too but had almost forgotten about it–I’ll try yours soon, but a vegetarian version perhaps. Any thoughts on that? Maybe seitan to sub in for the chicken or just more beans and veggies?
Hi!
Love your recipes. Found you on Pinterest (of course!!). One suggestion… put your blog title on all of your pics, not just the one or two. You take great photographs. Get credit for all of them. =)
Just made this tonight for the Super Bowl- so delicious!! I have been looking for a good chili recipe without tomatoes because I am allergic, and this is perfect- I have missed chili so much and the hubby loved it too!
Sounds so good, can’t wait to try it! Any ideas on how to make it in a crockpot?? My husband and I work late nights and its always easier to come home to a meal. Thanks! =-)
Tanya B —
This would be super easy to do in the crock-pot. just cook the onions and peppers as directed, and then throw everything in the crock-pot. If you are letting it cook all day, I would cook it on low.
Tried this recipe last night and it turned out AMAZING! The only thing I did different was add in some fresh corn and it added just the right touch. Even did the tortilla bowl and topped with avocado..perfect recipe! Thank you!
I love the idea of using milk instead of sour cream (what I usually use in my recipe). And not only does this chili look amazing, but that idea to put a tortilla in the bowl! I have never thought of that before, but I am so glad to have heard it from you! Thank you so much for sharing!
I’ve never actually had chicken chili, which is surprising since I prefer chicken over beef. I’ll have to change that and give this recipe a trial run, sounds really good.
This soup sounds wonderful. I’m glad I’m not the only one who is nixing the canned soups. I don’t think we need all the additives in those. I grew up on Hungarian food (my mother learned to cook that way for my father’s sake), so I’ve actually never had white chicken chili. Seven decades and I’ve never had it before. Hopefully, now that I have your recipe I’ll fix that error of omission. Soon. Especially now that we are having some wintery temperatures.
Wonderful recipe! I seasoned my chicken a bit with some southwestern seasoning, then sauteed it in olive oil, then shredded it! My husband added a little cayenne to his to add more heat. I loved it with cheese, sour cream & avocado!
Hayley @ Gimme Some Oven —
Thank you, Lori — we’re so glad you and your husband enjoyed this!
Hi there! We haven’t tried this in the crockpot, but if you wanted to, we think we would just put all of the ingredients in there (except you’d want to use evaporated milk instead of regular, as it won’t hold up well in the slow cooker), and you can cook on low for 6-8 hours, or on high for 3-4 hours. We hope you enjoy!
I made this over the weekend, omitting the can of chili’s and my husband said this was the best thing I ever made! Oh and I added a bit of heavy cream. Wonderful
Thanks, this was delicious! I was being lazy and using the instant pot, so I just sauteed cubed chicken and added the rest of the ingredients from there (minus the jalapeno cuz the hubby is a spice wimp) and then pressure cooked for 10 minutes on high. It was great!
When you did it in the Instant Pot did you use natural release or manual pressure release? Did you use regular milk or evaporated milk in the Instant Pot? Thanks!
I made this last weekend and it is AMAZING. My photos did not do it justice. Easy, and makes a huge potful – perfect for leftover night. One of the best chili recipes I have ever made.
Thank you!
Hayley @ Gimme Some Oven —
Thanks for sharing with us — we’re so happy you enjoyed it! :)
I adapted this recipe to make it vegetarian/vegan-I substituted the chicken for one extra can of cannellini beans and had 1 cup of frozen corn in the chili. I also substituted unsweetened almond milk for the dairy milk but otherwise followed the recipe to how it is written. It was very delicious and tasted even better the next day!
Hi Cynthia! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Made this tonight with a chicken I cooked last night in my instant pot. Didn’t have a jalapeño, used a bit of chili powder. Also squeezed fresh lime in bowls. This was so good and will be added to our regular winter rotation. Was a long day so didn’t feel like messing with cheese on top, but I’m guessing cheese and sour cream as you mention will make it even better. Thank you!
Hayley @ Gimme Some Oven —
Thanks for sharing, Kerri — we’re so glad you enjoyed it! :)
Just made this with only a minor tweak or two and I must say, it is a fantastic recipe. None too creamy, just the right amount of spice, a comforting texture. This is a keeper, without a doubt. Thank you for the fabulous write-up (and lovely pics)!
Made this just now and it’s absolutely delicious! Instead of japaleno and green chilles I put in a bit of yellow bell pepper and spoon of chilli red flakes. It’s super spicy for me but my boyfriend can’t wait for tomorrow’s lunch :) Thank you for the idea!
This is honestly the best chili I have ever made! I didn’t have the green chilies so I used a can of green chili enchilada sauce, and I did add the cumin. I topped it with crumbly queso. I cannot stop eating it! I will say, though, that even though I made it in my instant pot, I never even put the top on. Everything was already cooked and it was just perfect by the time I had added everything. Seriously delicious.
Have y’all tried making this with cornstarch instead of flour? After some research, I found that you use half as much cornstarch than flour. This sounds easy enough, but I’m wondering about the consistency in the end.
This was wicked quick to put together. All ingredients I had in the kitchen. I thought it was a little bland. I had most of a can of chipotle chilis in adobo sauce left over from another recipe from this site. I threw the whole thing in the pot. Then the soup was delicious.
I used your recipe as a jumping off point and it was really good. Instead of using already cooked chicken, I diced two chicken breasts, tossed the dice in the flour and cooked it along with the onion and garlic. I had a can of pinto beans with jalapeños, so I used that and and only one can of the diced green chilis, which added the perfect kick. Two-ish cups of stock was about right. I omitted the milk, and served sour cream on the side. The hubs is morally opposed to corn, so that didn’t happen either. Will definitely make again!
THANK YOU for this post! I was looking for a recipe for white chicken chili last weekend and couldn’t find a good one that didn’t use canned soup (although I agree – those taste GOOD!). It’s still 80 degrees, supposed to get to 90 today, in Texas, but once the weather cools off I’m definitely going to try this out. It looks beautiful!
and congrats on the new computer!! xx
I have never ever seen chicli served this way but your mom is a genius! Mmm and the avocados- a MUST on white chili! I thought I was the only one lol
This chili recipes looks so delicious. I love how you serve it..clever!
Looks yummy! Another way i found to lighten it up its to take out some of beans and broth and puree in a blender and add back to soup. Thickens right up no cream or flour required.
I love the idea of serving in warm tortillas and loved avocados on top. Congratulations on the new computer. Its such a chili season now I made some chipotle turkey chili. Such a great delicious comfort food.
I love that you line the bowl with a tortilla! White chicken chili is a favorite around here!
This looks amazing! I’m not a big fan of traditional chilis and have been on the hunt for a good white chili recipe. I’m going to have to make this one. :)
Wow, this looks so good. I wish I had a bowl of it right now. Pinning this so I can make it soon.
We love white chicken chili at our house! I’ve shared the recipe we created at the classes I teach at the Culinary Center several times and it is always a crowd pleaser. Our version uses pureed beans and sour cream to “lighten it up”, but your masa version looks great too! Hope to see you soon!
Ooooh – I love the idea of pureed beans! Will have to give that a try next time. I’m all for healthier thickening shortcuts in just about all my cooking! :)
Oh man I used to make a version of this all the time too but had almost forgotten about it–I’ll try yours soon, but a vegetarian version perhaps. Any thoughts on that? Maybe seitan to sub in for the chicken or just more beans and veggies?
Just printed this off for a coworker–thank you Ali!!!
Hi!
Love your recipes. Found you on Pinterest (of course!!). One suggestion… put your blog title on all of your pics, not just the one or two. You take great photographs. Get credit for all of them. =)
Just made this tonight for the Super Bowl- so delicious!! I have been looking for a good chili recipe without tomatoes because I am allergic, and this is perfect- I have missed chili so much and the hubby loved it too!
Made this tonight and my husband and I LOVED it! Definitely will make this one again!
Sounds so good, can’t wait to try it! Any ideas on how to make it in a crockpot?? My husband and I work late nights and its always easier to come home to a meal. Thanks! =-)
This would be super easy to do in the crock-pot. just cook the onions and peppers as directed, and then throw everything in the crock-pot. If you are letting it cook all day, I would cook it on low.
Tried this recipe last night and it turned out AMAZING! The only thing I did different was add in some fresh corn and it added just the right touch. Even did the tortilla bowl and topped with avocado..perfect recipe! Thank you!
Thank you! :) It’s my favorite kind of chili!
This looks fabulous!
Thank you, we hope you enjoy! :)
I love the idea of using milk instead of sour cream (what I usually use in my recipe). And not only does this chili look amazing, but that idea to put a tortilla in the bowl! I have never thought of that before, but I am so glad to have heard it from you! Thank you so much for sharing!
Thanks, Alex — we hope you enjoy this one! :)
I’ve never actually had chicken chili, which is surprising since I prefer chicken over beef. I’ll have to change that and give this recipe a trial run, sounds really good.
We hope you enjoy it, Sarah!
Do you know if this freezes well?
This soup sounds wonderful. I’m glad I’m not the only one who is nixing the canned soups. I don’t think we need all the additives in those. I grew up on Hungarian food (my mother learned to cook that way for my father’s sake), so I’ve actually never had white chicken chili. Seven decades and I’ve never had it before. Hopefully, now that I have your recipe I’ll fix that error of omission. Soon. Especially now that we are having some wintery temperatures.
Wonderful recipe! I seasoned my chicken a bit with some southwestern seasoning, then sauteed it in olive oil, then shredded it! My husband added a little cayenne to his to add more heat. I loved it with cheese, sour cream & avocado!
Thank you, Lori — we’re so glad you and your husband enjoyed this!
How would you do this recipe in the crock pot?
Hi there! We haven’t tried this in the crockpot, but if you wanted to, we think we would just put all of the ingredients in there (except you’d want to use evaporated milk instead of regular, as it won’t hold up well in the slow cooker), and you can cook on low for 6-8 hours, or on high for 3-4 hours. We hope you enjoy!
I made this over the weekend, omitting the can of chili’s and my husband said this was the best thing I ever made! Oh and I added a bit of heavy cream. Wonderful
Yay!! So glad to hear it! :)
Awesome! We hope you enjoy! :)
Thanks, this was delicious! I was being lazy and using the instant pot, so I just sauteed cubed chicken and added the rest of the ingredients from there (minus the jalapeno cuz the hubby is a spice wimp) and then pressure cooked for 10 minutes on high. It was great!
Awesome! Instant Pot FTW!
When you did it in the Instant Pot did you use natural release or manual pressure release? Did you use regular milk or evaporated milk in the Instant Pot? Thanks!
This looks amazing. I can’t wait to try your recipe. Pinned for making.
Thanks, Theresa — we hope you enjoy it!
I made this last weekend and it is AMAZING. My photos did not do it justice. Easy, and makes a huge potful – perfect for leftover night. One of the best chili recipes I have ever made.
Thank you!
Thanks for sharing with us — we’re so happy you enjoyed it! :)
Thanks, Morgan — we hope you love this one! :)
Thank you for sharing with us, Alici! We’re so happy you enjoyed this! :)
I adapted this recipe to make it vegetarian/vegan-I substituted the chicken for one extra can of cannellini beans and had 1 cup of frozen corn in the chili. I also substituted unsweetened almond milk for the dairy milk but otherwise followed the recipe to how it is written. It was very delicious and tasted even better the next day!
Awesome, sounds delicious!
I have tried the recipes that afternoon, very tasty and make it is easy enough, thank you very much
We’re glad you enjoyed it!
How many calories are in the chili soup?
Hi Cynthia! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
YUM – just made this in an effort to get over a cold, and it is fabulous. I can tell the leftovers will be amazing too!
We’re so glad you enjoyed it, Rainey! :)
Made this tonight with a chicken I cooked last night in my instant pot. Didn’t have a jalapeño, used a bit of chili powder. Also squeezed fresh lime in bowls. This was so good and will be added to our regular winter rotation. Was a long day so didn’t feel like messing with cheese on top, but I’m guessing cheese and sour cream as you mention will make it even better. Thank you!
Thanks for sharing, Kerri — we’re so glad you enjoyed it! :)
Just made this with only a minor tweak or two and I must say, it is a fantastic recipe. None too creamy, just the right amount of spice, a comforting texture. This is a keeper, without a doubt. Thank you for the fabulous write-up (and lovely pics)!
Awesome, I’m so glad you enjoyed it! :)
Do you use whole cumin?
Hi Lisa! We use ground. We hope you enjoy the recipe!
This was so good and will be added to our regular winter rotation. Was a long day so didn’t feel like messing with cheese on top,
We’re so happy you enjoyed it, Max!
Made this just now and it’s absolutely delicious! Instead of japaleno and green chilles I put in a bit of yellow bell pepper and spoon of chilli red flakes. It’s super spicy for me but my boyfriend can’t wait for tomorrow’s lunch :) Thank you for the idea!
Thank you, Katja — we’re so glad you enjoyed it!
This is honestly the best chili I have ever made! I didn’t have the green chilies so I used a can of green chili enchilada sauce, and I did add the cumin. I topped it with crumbly queso. I cannot stop eating it! I will say, though, that even though I made it in my instant pot, I never even put the top on. Everything was already cooked and it was just perfect by the time I had added everything. Seriously delicious.
Have y’all tried making this with cornstarch instead of flour? After some research, I found that you use half as much cornstarch than flour. This sounds easy enough, but I’m wondering about the consistency in the end.
Yours is my favorite chicken chili recipe. Our family loves it!
This was delicious! I made it exactly as written and my whole family, including my 5 and 7 year olds, loved it. Thanks!
I am making this now… I’m using canned chicken.. was too tired and lazy to cook chicken. I hope it turns out good.
This is SO good I had to come here and thank you. Thank you!
This was wicked quick to put together. All ingredients I had in the kitchen. I thought it was a little bland. I had most of a can of chipotle chilis in adobo sauce left over from another recipe from this site. I threw the whole thing in the pot. Then the soup was delicious.
I used your recipe as a jumping off point and it was really good. Instead of using already cooked chicken, I diced two chicken breasts, tossed the dice in the flour and cooked it along with the onion and garlic. I had a can of pinto beans with jalapeños, so I used that and and only one can of the diced green chilis, which added the perfect kick. Two-ish cups of stock was about right. I omitted the milk, and served sour cream on the side. The hubs is morally opposed to corn, so that didn’t happen either. Will definitely make again!
How long do you heat the milk?
We tried this along time ago, love it. My sister wanted to try.