Go Back
+ servings

White Chicken Chili

If you make this in an InstantPot, omit the avocado oil, decrease the stock to 1 1/2 cups, add the remaining ingredients to the pot and set it to the “chili” setting. No need to sauté the onion or chicken ahead of time!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Keyword: Chicken chili, Chili, weeknight chili, White Chicken Chili
Servings: 6 servings


  • 1 tablespoon avocado oil
  • 1 onion, diced
  • 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 pound 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
  • 2 (4-ounce) cans diced green chilies
  • 1 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
  • 2 cups chicken broth, store bought or homemade

Optional Garnish:

  • 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, 2 minutes. Add the green pepper and jalapeño and sauté another 2 minutes.
  • Add the chicken and season the meat with salt. Cook, stirring occasionally, until it is opaque and loses its raw pink color, 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. Simmer the chili for 20 minutes on low, 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.