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This delicious White Chicken Chili recipe makes a meal full of tender chicken, hearty beans and savory broth. You’ll love the ease of this stovetop, slow cooker and Instant Pot White Chicken Chili! Video is included!
Looking for more savory chili and soup recipes? My Classic Chili is another favorite I make frequently in addition to this easy chicken chili recipe. Homemade soups like my chicken noodle soup, vegetable soup and my grandmother’s potato soup are delicious, comforting go-to recipes too!
White Chicken Chili Recipe
Many years ago, I thought about how much my family and I enjoyed White Chicken Chili so I developed my own recipe. We love my traditional chili as well as my Black Bean Chili and eat them often. But sometimes a piping hot bowl of white chicken chili is what I want, so after developing and testing my recipe, let me tell you, this one is the BEST.
What We Love About White Chicken Chili
- Versatile and Easy To Cook – I’ve shared three easy methods to make it – on the stovetop or Instant Pot, and in your slow cooker or crockpot when you need to let it cook slow during the day.
- Easy Chicken Recipe – Chicken is an easy meat to make ahead or have leftovers to eat later. This recipe is a delicious way to use leftover chicken, making it such an easy chicken recipe to make ahead or prepare at dinner time.
- Mild Flavor Enjoyed By Wide Range of People – This chili recipe can be a bit milder than many traditional beef versions, so I’ve found that everyone from children to adults enjoy it. (Even my somewhat picky son loved it even when he was a young boy!) And it’s great when made a little hotter too. Absolutely delicious – I think it’s the best out there.
How to Make White Chicken Chili
I love how versatile this recipe is to make! I’ve included the traditional stovetop instructions in the recipe, but have also included how to prepare in the slow cooker as well as in the Instant Pot. You’ll also find freezer instructions in the recipe notes as well as an instructional video.
Here’s all the ways to make it.
Ingredients
You’ll need:
Chicken Breast – Use four skinless, boneless chicken breasts. You can use chicken breast you’ve made ahead or had leftover too if you wish.
Chicken Stock – I like to use this homemade, but you can use your favorite store brand.
Garlic and Onions – one minced garlic clove and one diced onion
White Beans – You can use any of your favorite white beans, such as navy beans, Great Northern or Cannellini beans. Drain the liquids from the can of beans. I prefer to rinse the beans as well before adding to the chili.
Diced Green Chilis – Use one can, including all liquids from the chilis as it adds flavor and spiciness to the recipe.
Seasonings – Use dried oregano, cumin, and chili powder. You can use a bit less of the chili powder if you wish to make it less spicy and can use a bit more to add extra heat if you wish.
Salt and Pepper
Fresh Oregano – Chopped fresh oregano adds a fresh flavor to the chili as well as a bit of color.
Step-by-Step Instructions – Three Cooking Methods
Stovetop White Chicken Chili Recipe
- Prep. To make this recipe on the stovetop, add the chicken to a 4-quart Dutch oven or stockpot over medium heat.
- Cook. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid. Add the remaining ingredients to the pot and stir until well-combined. Taste and add more chili powder if more heat is desired. Simmer over low heat for about 5 more minutes.
- Serve. Garnish and serve chili.
Slow Cooker White Chicken Chili Recipe
- Prep. Add the chicken, chicken stock, garlic, onion, chilis, oregano, cumin, chili powder, salt and pepper to a 6-quart slow cooker.
- Cook. 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. Once chili is done, garnish and serve.
Instant Pot White Chicken Chili Recipe
- Prep. Add the chicken, chicken stock, garlic, onions, beans, chilis, oregano, cumin, chili powder, salt and pepper to your Instant Pot and secure the lid with the vent closed.
- Cook. Set you Instant Pot to High pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes and then, using a pot holder, carefully use the quick release. Remove the lid from the Instant Pot and shred the chicken using two forks. Stir to combine all of the ingredients.
- Serve. Once chili is done, garnish and serve.
What are Toppings to Serve with White Chicken Chili?
This chili is amazing served right out of the pot, but there are a few condiments that taste great with it. I like to serve the chili with these optional toppings buffet style.
- sliced avocado
- sour cream
- chopped fresh cilantro
- sliced jalapeno peppers
- lime wedges
- tortilla chips
How to Store White Chicken Chili
Refrigerator Instructions
- Once the chili is cooled, place in air tight containers or wrap tightly and refrigerate for 3 to 5 days.
- When ready to eat, place in a stockpot and reheat on the stove until heated throughout. You can also reheat in the microwave for 45 second intervals at 80% power, stirring after each interval until it’s completely heated throughout. Serve and enjoy!
Freezer Instructions
- Once the chili is completely cooled, ladle into an airtight, freezer safe container. Freeze for up to 3 months.
- When ready to eat, remove from freezer and place in the refrigerator to defrost the night before planning to serve. Then you can either place in your slow cooker on Low to allow the chili to slowly warm throughout the day to serve for supper that evening, or you can pour the chili into a large stockpot for reheating on the stovetop until heated throughout. You can also reheat in the microwave for 45 second intervals at 80% power, stirring after each interval until it’s heated throughout. Serve and enjoy!
More Delicious and Easy Chicken Recipes
Here’s my White Chicken Chili recipe. I think you’ll love it!
White Chicken Chili Recipe
Equipment
- Stockpot (Stovetop Method)
- Slow Cooker (Slow Cooker Method)
Ingredients
- 4 medium skinless, boneless chicken breasts
- 4 cups chicken stock or broth
- 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
Instructions
Stovetop White Chicken Chili Recipe
- 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.
Slow Cooker White Chicken Chili Recipe
- 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.
Instant Pot White Chicken Chili Recipe
- Add the chicken, chicken stock, garlic, onions, beans, chilis, oregano, cumin, chili powder, salt and pepper to your Instant Pot and secure the lid with the vent closed.
- Set you Instant Pot to High pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes and then, using a pot holder, carefully use the quick release. Remove the lid from the Instant Pot and shred the chicken using two forks. Stir to combine all of the ingredients and serve.
Video
Notes
- Once the chili is cooled, place in air tight containers or wrap tightly and refrigerate for 3 to 5 days.
- When ready to eat, place in a stockpot and reheat on the stove until heated throughout. You can also reheat in the microwave for 45 second intervals at 80% power, stirring after each interval until it’s completely heated throughout. Serve and enjoy!
- 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.
Nutritional Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Updated to included various cooking and freezing methods. Originally published 2012.
The family loved this one! It was YUM! and even better the next day as leftovers. I did add a jalapeno and an extra can of beans. Served with yogurt, cilantro, tortilla chips, and lime. Thanks for the great recipe!!!
Thank you, Parrish. I’m so glad you and your family loved this chili.
This was easy and so good. Added extra can of beans because I had them.
This is wonderful, I used Poblano pepper and chili flakes. No chili powder. Shared with a neighbor.
We all loved it
Thanks, Carol, I haven’t tried it with the Poblano pepper and chili flakes. It sounds good.