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Bowl filled with white chicken chili and topped with cheese, sour cream and avocado.
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5 from 7 votes

White Chicken Chili

This white chicken chili is loaded up with chunks of juicy chicken and has a smooth mild flavor with just a hint of heat. Made in one pot and just over 30 minutes this is a perfect family friendly recipe.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: chili, main dish, Soup
Cuisine: Southwestern, Tex Mex
Servings: 6
Author: Serene


  • 1 tbsp Extra Virgin Olive Oil
  • 1½-2 lbs chicken boneless and skinless
  • ½ cup onion chopped
  • 3 cloves garlic minced
  • 1 jalapeno seeds & membranes removed, diced
  • 4 cups chicken broth low or no sodium
  • 3 (15 ounce cans) great northern beans drained and rinsed
  • 1 (7 ounce can) diced green chilies
  • 2 tsp cumin
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp cayenne
  • ½ tsp dried oregano

Optional Toppings:

  • Monterey Jack cheese shredded
  • cilantro
  • sliced jalapeno
  • sour cream
  • lime wedges


  • Sear Chicken: heat olive oil in a large dutch oven or stock pot over medium heat. Add the chicken and sprinkle with salt and pepper, cook for 2-3 minutes on each side to sear the chicken. Remove and set aside. 
  • Saute Veggies: Add the onion and jalapeno to the pot and cook over medium heat until softened and the onion is translucent. Add the minced garlic and cook an additional 30 seconds. 
  • Create Broth: Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon. 
  • Puree Beans: Blend one-third of the beans using an immersion blender or a food processor. Add the beans to the pot and stir to combine. 
  • Season: Stir in the diced green chiles and seasonings (salt, cumin, paprika, cayenne and dried oregano). 
  • Simmer: Add the chicken back into the pot, bring to a simmer, cover and reduce heat to low, let cook for 15-20 minutes until the chicken has reached an internal temperature of 165 degrees Fahrenheit. 
  • Shred Chicken: Remove the chicken, shred (or chop) and return to the chili. Let the chili cook in the chili for an additional 5 minutes. .
  • Serve and add toppings as desired. 

Slow Cooker Instructions

  • Place the chicken into a 6 quart slow cooker. 
  • Pour in the chicken broth, diced onion, minced garlic, chopped jalapeno, white beans, diced green chiles and spices.
  • Cover and cook on LOW for 6-8 HOURS of HIGH for 5-6 HOURS. 
  • Remove the chicken and shred. Return to the slow cooker. Top with cilantro and lime juice. 



  • Chicken: for this dinner to come together in less than 30 minutes, grab a rotisserie chicken or have some pre-cooked, shredded chicken to add in.
  • Jalapeño: If needed this ingredient can be omitted. If more heat is desired can substitute with a Serrano pepper.
  • Beans: Great northern beans are a wonderful choice for this chili recipe. Use canned or presoak and cook dried beans if needed. Could substitute for Cannellini beans if needed.
  • Storage: store in sealed container in the refrigerator for 3-5 days. Reheat in a microwave safe dish or on the stovetop in a saucepan. 
  • Freezing: Allow chili to come to room temperature. Pour into a freezer safe container or bag and place in freezer for up to 3 months. To thaw, remove the chili from the freezer and place in the refrigerator overnight. Reheat in a saucepan on the stovetop.


Serving: 1cup | Calories: 162kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 905mg | Potassium: 297mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 1mg