White Chicken Chili
My family is full of chili aficionados. We don’t discriminate amongst turkey, beef, brisket, veggie or chicken chili. So while it’s still a little cool and crisp outside, get this white chicken chili on the stove. Full of green chilies, jalapeños and green bell pepper, it’s almost more “green chicken chili” than white. It’s thick and hearty without any added flour or cream, and full of protein from healthy and fiber-rich beans and lean chicken.
Choose Your Own Adventure
Make this chili with ground chicken, cubed chicken thighs or breasts or shredded rotisserie chicken. I’ve made it every which way, and every time it’s good! You can also throw in leftover salsa verde chicken if you have it, it adds great flavor.
How do you thicken chili?
Thicken this chili by using a handheld immersion blender to purée 2-3 spots in the soup pot. Not enough to purée the entire soup base, just enough to thicken and pull together the soup. I’d recommend pulsing the immersion blender on and off, immersed in liquid, in 3 sections of your soup pot.
What goes with white chicken chili?
Serve white chicken chili over steamed rice or with a side of cornbread. I also love it with simple quesadillas or warmed corn tortillas heated up on the side. And a side of mixed green salad is always a good idea.
Can you freeze white chicken chili?
Yes! Make a batch today and freeze leftovers for another dinner down the road. Or better yet, be a great friend or neighbor and share the extras. Be sure to label what you freeze! I use these quart containers or glass storage containers to freeze leftovers. Keep a Sharpie and masking tape in a kitchen drawer so you can label freezer items.
Looking for more chili or soup recipes?
White Chicken Chili
- 1 tablespoon avocado oil or neutral-flavored oil
- 1 onion, diced yellow or white
- 1 green bell pepper, diced
- 1/2 jalapeño, minced or more to taste
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces OR 1 ½ pounds ground chicken or 2 cups shredded rotisserie chicken
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (4-ounce) can diced green chilies
- 1 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- 2 (15-ounce) cans white beans (such as Navy, Great Northern or cannellini), drained and rinsed
- 2 cups chicken broth, store bought or homemade
- chopped cilantro
- sliced green onions
- sour cream or Greek yogurt
- shredded cheese
- cubed avocado
- sliced radish
- pickled jalapeño
- corn tortilla strips or crumbled tortilla chips
- In a large soup pot, heat the oil over medium heat. Add the onion and cook, stirring, until the onion has softened, 4 minutes. Add the green pepper and jalapeño and cook another 2 minutes.
- Add the chicken and season with salt. Cook, stirring until the chicken is opaque and loses its raw pink color, for about 4 to 5 minutes. If using rotisserie chicken, just give the ingredients a stir and move on to the next step.
- Add the garlic, spices and green chilis and stir. Add the drained beans and chicken broth and bring to a low boil. Cook the chili, covered, for 20 minutes on low heat, uncovered, so the chili thickens and the liquid reduces slightly. Stir occasionally.
- Use a potato masher or immersion blender in a couple spots to break up some of the beans and help thicken the chili. Serve warm topped with optional garnishes.
- Optional toppings: Chopped cilantro, sliced green onions, sour cream, grated Monterey Jack cheese, diced avocado, sliced radish, pickled jalapeños or corn tortilla strips or crumbled chips.