White Chicken Chili Recipe
White Chicken Chili makes a delicious meal full of spicy chili flavor, chicken and white beans. You’ll love this easy White Chicken Chili recipe. Stovetop, Slow Cooker and Freezer Instructions are provided to make easily make this White Chicken Chili a favorite anytime!
White Chicken Chili is one of those cool weather recipes that I can’t get enough of it seems.
While Bart and I have always loved the flavors of White Chicken Chili, it wasn’t always one that Sam enjoyed. So, I’d only make it when I had something else planned for him to eat or he was visiting friends or some other excuse. Finally, the other night, I had a serious hankering for a big, piping hot bowl of my white chicken chili that I just couldn’t shake.
I could just taste the spicy flavors mingled with the delicious chicken and I knew I had all of the ingredients to make it in the house.
As I served big bowls of my white chicken chili for supper, Sam wasn’t too sure he wanted it as much as I did for supper. Finally, he took a bite and said, “Wow, this really is good.”
That’s when I want to run and shout from the rooftops, “He likes it! He really likes it!”
Remember that commercial?
I always say that I’m going to find it on YouTube so that my son can watch it. I know he’ll completely identify with the poor boy who finally takes a taste of something that he just knows he’ll hate only to find out he actually likes it.
That’s the story of my life!
So, if Sam likes it, you know it has got to be good.
Make it soon and fill your White Chicken Chili craving. You won’t be sorry!
Even though my White Chicken Chili is fairly quick and easy to make, even on the busiest of weeknights. I understand that many times we need to make a few dishes ahead of time for serving later or toss them into the slow cooker to make our lives even simpler! This recipe works beautifully for that! I’ve included the traditional stovetop instructions in the recipe, but have also included how to prepare this white chicken chili in the slow cooker. You’ll also find freezer instructions in the recipe notes as well!
Even Easier!
Make this family favorite White Chicken Chili even easier using your slow cooker!
Add chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6-quart slow cooker. Cook for 8 hours on low. Shred chicken with two forks and stir in white beans and fresh oregano and cook for another 10 minutes. Serve warm.
Here’s my recipe. I think you’ll love it!
White Chicken Chili Recipe
Ingredients
- 4 medium skinless, boneless chicken breasts
- 4 cups chicken stock
- 1 clove garlic minced
- 1 medium onion diced
- 1 (15-ounce) can white beans, drained
- 1 (4-ounce) can diced green chilis, with liquids from chilis
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chopped fresh oregano
Directions
-
Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
-
Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
-
Simmer over low heat for about 5 minutes. Remove from heat and serve.
Notes
Slow Cooker Instructions:
Add chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6-quart slow cooker. Cook for 8 hours on low. Shred chicken with two forks and stir in white beans and fresh oregano and cook for another 10 minutes. Serve.
Freezer Instructions:
Prepare recipe as instructed and then ladle it into an airtight container. I use deli containers or large Mason jars so that it doesn't take up as much room in my refrigerator or freezer. Freeze.
Remove from freezer and place in the refrigerator to defrost the night before planning to serve. Then, either place in your slow cooker on low to allow the chili to slowly warm throughout the day for serving for supper or pour into a large stockpot for reheating. Additionally, you can reheat in the microwave at 45 second intervals at about 80% power, stirring after each interval until heated throughout.
All images and text © Robyn Stone for Add a Pinch
Even though my White Chicken Chili is fairly quick and easy to make, even on the busiest of weeknights. I understand that many times we need to make a few dishes ahead of time for serving later. This recipe works beautifully for that!
Freezer Friendly!
- Prepare recipe as instructed and allow to cool completely.
- Ladle the chili into freezer-safe, sealable, airtight container(s) or freezer-safe zip top bags. Burp to remove as much air as possible.
- Freeze for up to 3 months.
To serve, remove from freezer and place in the refrigerator to defrost the night before planning to serve. Then, either place in your slow cooker on low to allow the chili to slowly warm throughout the day for serving for supper or pour into a large stockpot for reheating. Additionally, you can reheat in the microwave at 45 second intervals at about 80% power, stirring after each interval until heated throughout.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Updated to included various cooking and freezing methods. Originally published 2012.
This is amazing. Love the hit of curry. I added 2 cans of beans. Thanks for adding a new staple meal for us 🙂
So glad you enjoy it, Claire! Thanks!
Not a fan of this recipe. It called for way too much chicken – I ended up with a chicken dish, not a soup. The chicken was also pretty bland.
Maybe add more stock and seasoning.
I’m sorry you didn’t like it, Katie. My family likes a hearty, meaty chili so I use the amount of chicken I have in my recipe. You can also add more spices if you wish.
Thanks so much!
I accidentally added the can of beans at the beginning and just realized that the recipe said to add them after the fact. Did I mess this up?? Are the beans going to be mushy?
I’ve made this twice. First time I also put the beans in at the beginning. Second time I did it per the instructions with the beans in at the end. I definitely think it was much better the first time with beans in at the beginning. It made the consistency much thicker yet still healthy.I really didn’t like it much the other way.
I lost half of the chicken stock with the initial boiling, so I added another two cups. Other than that, love this recipe. Very simple and delicious!
Glad you enjoyed it! Thanks! xo
I made this a couple days ago and it turned out GREAT! Thanks of the recipe.
I’m so glad you enjoyed it, Jessica! It is one of my go-to recipes! xo
We have made this twice and love it. The amount of chicken makes it super filling. We added corn, cayenne, and crushed red pepper for a kick.
Those additions sound delicious, Katie! xo
Delicious! I made this tonight for dinner. Next time I am definitely cooking the chicken all day in the crock pot. I added a can of garbanzo beans too.
Do I remove the juice from the beans
My family and I love this. Could not be easier. I added a second can of beans!
I made this for my family, I used less chicken and added two cans of white kidney beans. I also added more cumin, garlic, oregano, and chili powder. I also added a little thickener, flour and water. My son said I should add a little heat to it. Next time I will add two cans of green chilis. I do however think this was a good recipe to make, you just have to put your own touch to eat.
I used 4 cans of Lucks white beans and a ton of chili powder. I let it sit overnight and it thickened up nicely. Delicious!
Family favorite, it’s soooo yummy.
That’s great! I’m so happy you and your family enjoy it! Thanks!
What type of can green chilis do you use most of them I have tried are a wee bit to caliante for me?
My 7 and 10 year old both loved it. Thank you so much.
That’s a great compliment when your children loved it! Thanks Christine! xo
I made this last week and the flavor was great, but my family thought it was more of a soup then chili. Next time I will use half the amount of chicken broth. I feel that I can always add additional broth for my desired chili thickness. Thank for the recipe, will make again with less broth.
Do you put the chicken in the crockpot uncooked? Thank you!!
Hi Jamie,
Yes, my Slow Cooker instructions account for cooking the chicken. I hope you enjoy this! It’s one of our regular favorites! Thanks!
Hi! Google the “Life cereal Mikey likes it” commercial… think that’s the one you may be thinking of! 🙂
We add a bunch of frozen corn in the beginning, sour cream and cheddar jack cheese last 20- 30 mins or so in the slow cooker. Couple tweaks to the spices as well. Family’s favorite meal. Even my 18 month old.
So glad you enjoy it, Kyla! Cheese and sour cream are great toppers on this chili for sure! Thanks so much!
Do you know how many calories are in a serving? Thanks!
Hi Erin,
I use an application such as My Fitness Pal and suggest using that or a similar application so that you can input the exact ingredients and amounts you use and the size of each serving. Thanks!
Did you ever do it so you could post ?
Hi Tammy,
I have begun including nutritional information in recipes that are posted since the beginning of 2018. I do use My Fitness Pal to calculate the estimated nutritional information that is included. xo
My husband loved it. I’m prego and I couldn’t get enough. My daughter is also picky and she liked it. She thought it was a little too spicy. I had to add more broth to tone down the spice. I also cooked it longer on simmer so it would be thicker. I’m definitely going if to make it again.
Loved this! Seems everyone makes adjustments! Great ideas…. I made it for the first time and added a lot more seasoning but that’s just me! Corn is an awesome idea…. I did add a big scoop of cornmeal for thickening! Sounds weird but it adds an awesome flavour note and thickens it nicely! Thanks for a great meal! Am taking it to work tomorrow for everyone 🙂
Yum! That sounds delicious!
What would be a good side dish for this chili? Corn bread maybe?
Hi Cheryl!
Cornbread is a great side with this chili! I have a Southern Buttermilk Cornbread as well as some Cheddar Jalapeno Cornbread Muffins that are delicious!
Guacamole, sour cream and tortilla chips are great with it too! I hope you enjoy it! Thanks!
I would fix jalapeño (Mexican) cornbread for a complete meal. Or, you could serve a salad maybe.
Thanks so much Lynda!xo
I made this dish yesterday and my family loved it. I got my 6yr old to eat beans. That’s a win for me.
That is a win!!! I’m so glad everyone enjoyed it! xo
Can I freez this recipe before the chicken is cooked? and then when I’m ready, thaw in out and throw in the crockpot for 8 hours on low?
Thank you!!
Hi Tara,
Here are the freezer instructions I use and I share with my recipe. I hope you enjoy the chili! Thanks! xo
Freezer Instructions:
Prepare recipe as instructed and then ladle it into an airtight container. I use deli containers or large Mason jars so that it doesn’t take up as much room in my refrigerator or freezer. Freeze.
Remove from freezer and place in the refrigerator to defrost the night before planning to serve. Then, either place in your slow cooker on low to allow the chili to slowly warm throughout the day for serving for supper or pour into a large stockpot for reheating. Additionally, you can reheat in the microwave at 45 second intervals at about 80% power, stirring after each interval until heated throughout.
I added a little cornstarch and milk to thicken it up/make it creamier and it was absolutely divine!!! Also added fresh cilantro instead of oregano! Thanks SO MUCH for the recipe!!
Oh that does sound delicious, Laura!!! xo
Does anyone know how many calories per serving? Sounds excellent but need to be careful on the calories side. Thank you
Hi Alex,
I use an app for calories such as My Fitness Pal so that I can put in the exact ingredients and amount served. I hope this helps you and that you enjoy the chili! Thanks!
This sounds delicious! Do you think garbanzo/chick peas can be used instead of the white beans!
Sure, Debbie! You can use them instead. Enjoy it! Thanks!
My husband and I loved your chili recipe and since I made it on New Years Day I used a can of Black eyed peas (rinsed) instead of the white beans and it was delicious. I will definitely be making this again. Thanks !
I’m so happy you enjoyed it! Thanks so much Vicki! xo
Could this be converted to use an instant pot?
Absolutely!
Do you rinse the white beans? Cooking it now!
Hi Ann,
You sure can rinse them if you like! I hope you love this recipe! xo
Cooking this today in the slow slowcooker and could not be more excited to eat it! Just wondering if I can start with the chicken frozen/partially frozen? If so do I need to adjust the cooking time at all? Thanks! 🤗
Hi Lauren,
I recommend thawing your chicken first before cooking in the slow cooker to avoid any food-borne illnesses.
I’ve been making this for years. It was originally a Weight Watchers recipe called Chili Blanco. I actually made it simpler by using half a Costco rotisserie chicken shredded, and 1 can of rinsed Northern white beans and one can of rinsed cannelini beans. If you love cilantro ad a bunch when you serve, a squeeze of lime and a dollop of sourcream! Amazing, easy and ready in 30 minutes. Low fat or fat free sour cream will curdle so use the real stuff. My whole family loves it!
Just made this for the first time. Followed recipe to a T, except used one whole rotisserie chicken. Turned out fantastic! Love the flavors!
I’m so glad you enjoyed it!
I had never made White Chicken Chili but at a post-funeral dinner for a cousin, there were several Slow Cooker soups and Chili’s. I tried some and loved it so found a recipe on another site. It was delicious. This recipe looks similar with a few differences, so I will make this next week and compare. Although the other recipe called for two cans of hot chilis and 1/2 tsp of cayenne, I used no cayenne and just one can of mild chilis. It suited our family perfectly, so this recipe looks like it will fit our family’s heat tolerance better.
Thanks for your instructions about using the Slow Cooker and also the Freezer instructions.
And incidentally, I love your photographs. They are spectacular. Are you the photographer?
Great Recipe! I changed it just a bit by adding an additional can of beans and I had a can of green chili enchilada sauce on hand that I added. The flavor is excellent and so easy. My husband also loved it! It’s a perfect dinner with some chili corn bread. This will become an old standard in our house. Thanks.
This is delicious with corn bread isn’t it, Anne?! So glad you and your husband enjoyed it – our family loves it too! Thanks! xo
I made this tonight for our first Sunday dinner since my son and his girlfriend moved out. I followed the recipe using chicken breast I had poached and put everything in the crockpot. We smashed the beans a bit with a potato masher to thicken. I added some fresh parsley and green onion. Served with corn bread and toppings of cheese and sour cream. Everyone enjoyed it and it was an easy meal to prepare while busy with other chores.
I’m glad you enjoyed this, Mara! It is delicious with corn bread and toppings! Thanks so much! xo
I did not read the comments above but the recipe would be better in a crock pot, my chicken was tough. Done other chicken chili in crock pot previously.
Hi Madre, I am sorry your chicken was tough. I don’t know why it was tough because I’ve never had that problem when I make it. I give directions in the recipe for making this both on the stovetop and in the slow cooker. Thanks!
Loved it! I had a history of white chicken chili disaster recipes so I was hesitant to try this one. I used the crockpot instructions and it turned out perfect! So delicious. Will definitely be making it again.
That’s awesome to hear, Laura! Isn’t it so easy – and delicious?! Thanks so much! xo
Love it! My new favorite chili and 0 pts. a servings if you’re free styling with WW😁
So happy you enjoy it too, Sheila! Thanks! xo
Hello I know this is an elementary question but when you call for “4boneless, skinless chicken breasts”….do u mean 8 pieces (halves) or just 4 halves?
Thank you so much