This White Chicken Chili recipe makes a delicious meal full of spicy chili flavor, chicken and white beans. You’ll love the ease of this stovetop, slow cooker and Instant Pot White Chicken Chili!

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! // addapinch.com

White Chicken Chili is one of those cool weather recipes that I can’t get enough of it seems. It’s so easy to make and always a favorite in my family. I’ve shared three methods to make it – on the stovetop, in your slow cooker or crockpot, and in your Instant Pot!

White Chicken Chili Recipe

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.

Easy 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! // addapinch.com

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?

Easy 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! // addapinch.com

So, if my somewhat picky eater son likes it, you know it has got to be good. And it is absolutely delicious!

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!

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 this white chicken chili in the slow cooker as well as in the Instant Pot. You’ll also find freezer instructions in the recipe notes as well!

Ingredients

I truly think this is the best white chicken chili! These are the ingredients you’ll use to make it.

  • Boneless Chicken Breast
  • Chicken Stock 
  • Garlic
  • Onions
  • White Beans
  • Diced Green Chilis
  • Dried Oregano
  • Cumin
  • Chili Powder
  • Salt and Pepper
  • Fresh Oregano

Stovetop White Chicken Chili Recipe

To make this recipe on the stovetop, add the chicken to a 4-quart 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 the remaining ingredients to the pot and stir until well-combined.

Taste for flavor and adjust to your preference.

Simmer over low heat for about 5 minutes.

Slow Cooker White Chicken Chili Recipe

For this easy slow cooker white chicken chili recipe, add the 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.

Instant Pot White Chicken Chili Recipe

To make this Instant Pot white chicken chili recipe, you’ll 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.

Easy 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! // addapinch.com

Freezer Instructions

Prepare the chili as instructed and 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. 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!

Other Easy Chicken Recipes

Chicken Enchiladas

Best Baked Chicken Breast

Chicken Tortilla Soup

Chicken Parmesan

Chicken Salad with Grapes

Here’s my White Chicken Chili recipe. I think you’ll love it!

White Chicken Chili Recipe

This White Chicken Chili recipe makes a delicious meal full of spicy chili flavor, chicken and white beans. You’ll love the ease of this stovetop, slow cooker and Instant Pot White Chicken Chili!
4.83 from 73 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 8
Course Soup
Calories: 152kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

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

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.

Nutrition Information

Calories: 152kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Cholesterol: 3mg | Sodium: 466mg | Potassium: 150mg | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 1.4mg | Calcium: 13mg | Iron: 0.6mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Easy 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! // addapinch.com

From the Add a Pinch recipe archives. Updated to included various cooking and freezing methods. Originally published 2012.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

291 Comments Leave a comment or review

  1. I love white chili and have been wanting to make it for a few weeks now. I know exactly what you mean about your son trying it and liking it, feels like total success!!
    Looks delicious Robyn!

  2. We’re do you use the 4 cups of chicken stock during cooking? The recipe doesn’t mention it in the instructions. I assume you poach the chicken in it? Also, do you discard it after the chicken is cooked or does it remain? Thanks.

    1. Hi Lisa,
      You use it along with the water you used to poach your chicken and add it when you add back the shredded chicken. Thanks so much!!! xo

    2. I had a chicken stock container that was a 1/2 cup shy of the 4 cups, so I added enough water to get to 4 c and also roughly a teaspoon of French demi-glace turkey stock. It was amazing.

      Also didn’t have fresh oregano so doubled the dried, plus I added a dash or two of red pepper flakes and doubled the white beans. Just awesome. Thank you for this recipe it will remain in heavy rotation here!

  3. Gosh, do I love this! In the world of chilis, there just aren’t enough white chicken versions floating around out there. Your pics are absolutely stunning, Robyn! Lovely post, recipe and photographs!

  4. Can’t wait to make this tonight. I sometimes like to add a little cilantro to white chicken chili. Depends on what kinda mood I’m in. But it’s yummy either way!

  5. Made this for dinner last night. It was a huge hit. Hubby not only had seconds but thirds. Kids all ate it without a fuss. I’ll definitely be making again. It was delicious!

  6. I was wondering if I could throw all of these ingredients except for the beans into a crockpot. Then add the beans and fresh herbs at the end. Now that would be easy!

    1. No sir, this is my recipe. My recipes are either of my own creation, my Grandmothers’, or from other family members. However, I don’t verify that other people’s recipes aren’t similar or contain the same general ingredients as my recipes.

  7. Recipe looks delicious. But I have never poached chicken before. How much water and for how long? Do you reuse the water from the poaching in the soup? Thanks in advance!!

  8. This looks great. I, too, have a question about the stock. (This always confuses me.) Do you mean 4 cups of the water you cooked the chicken in, or 4 cups of stock from a box?

  9. This recipe looks great.

    May I suggest that you re-write step one of your instructions to be more clear to the not so skilled cooks like myself. I assume you POACH the chicken, correct? Do you poach in water or chicken stock? If you use chicken stock, do you save it and add it back with the chicken? Or do you use a fresh batch of chicken stock?

    Thanks.

  10. I already have shredded chicken. Can you tell me how much to use if I’m not starting with chicken breasts? Thank you!

  11. I have this cooking right now and have a question on time: is 5 minutes really all you give it after you mix in all the ingredients? It seems the onion and garlic and spices will take longer than that. I’m giving it longer, anyway, and hope it turns out, it sure smells good!

  12. I have the same question do you save the water you poached the chicken in and then add the 4 cups of broth? If you dump the water do you sauté the onions and garlic In the bottom of the pan before adding the other ingredients?

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    1. This is the best chicken chili recipe I’ve ever had; followed it as precise as possible. Hubby raved and I got all the credit. Thanks!

  14. Made this for dinner tonight because your pictures are mouthwatering and I was inspired! Honestly – had to make it up as I went along, as your recipe instructions are entirely vague. No mention of neither water or chicken stock, the combination of the two and reserving that liquid for later. Makes it a tad difficult to make soup when the liquid directions aren’t clear. I smudged it a bit and lightly sautéed/cooked the garlic, onion, chiles and spices then added stock, chicken and beans and it was terrific!

  15. Finally tried this tonight and it was delicious. Since the instructions weren’t super clear I wasn’t sure what to boil the chicken in. I just went ahead and poached the chicken in water. I did reserve the water and strained it. I used 4 cups of broth in the soup and about a cup of the water. It was quite tasty! It reminded me of a chicken tortilla soup I make. Next time I think I will add a bay leaf and maybe some corn. It was very good!

  16. This was more like a soup rather than chili. I added 8 oz Monterey Jack cheese and a 2nd can of beans to thicken it up.

  17. Made this last weekend and it was wonderful..Got rave reviews from everyone..I tweaked it a bit by sauteing all the vegetables and spices together before adding to the broth. I also added 1 tsp coriander and used adobe powder instead of chili powder as that was all I had. I added spinach at the end while it was cooling. I used dry beans and cooked the soup for about an hour until the beans were tender. A definite keeper..

  18. I made this today and it was wonderful. To thicken it, I added a half a can of white beans I pureed in my mini-blender. I served it with sour cream. Yummy!

  19. This was fantastic, but NOT chili at all… It’s more like white chicken soup with beans and chillies with a flavor like chili I’m going to use the ingredients in this and make a thicker, creamier chili – Thanks so much for sharing this!

  20. I decided to tmake this recipe for dinner tonight. As written, it seemed more soup like then chili. I even added an 8oz. block of cream cheese and an extra can of beans (pureed) at the end to try and thicken it up. Also, I cooked mine in the crockpot. I added 5 boneless skinless chicken breast (raw) and all of the ingredients except the beans. Once the chicken was cooked, I shredded it and added the beans (and cream cheese). We added some shredded mozzarella/provolone and sour cream to the top of each serving. Honestly, the flavor was amazing! I will make it again, just maybe use 3 cups of chicken broth next time. Thank you for sharing :o)

  21. Thinking I was smart and taking a shortcut, I used Rotisserie Chicken leftovers that I wanted to finish up today. Not reading the recipe carefully, I added the 4 cups of broth. It was REALLY soupy, so I simmered for about 15 minutes which helped Reduce the broth; then my son and I decided to add some shredded Pepper Jack & Cheddar to the simmering soup and that thickened it up too. Crisis Averted! The flavors are EXCELLENT. Served with crushed Tortilla Chips and a dollop of Sour Cream. SO Yummy. Thanks!

    1. I would like to know the answer to this question also. I prefer using my crock pot to cooking anything on the stove most of the time. Would someone that has used this method to make their white chicken chili please post what you did & let us know?

  22. Good grief People! Did you not read the recipe? It says to cook (poach) the chicken IN THE BROTH. Then take it out and shred it and then add it back to the BROTH and add the other ingredients. WOW. Robyn, you are beyond patient. And it sounds like a great recipe-similar to the one I make

    1. I agree Linda. Looks like people aren’t paying attention to the instructions or aren’t using common sense. Robyn really must have a lot of patience. Great recipe!

  23. I’ll be having white chicken chili this weekend at a Labor Day gathering. My niece makes a mean pot of it!! I’m pinning this in hopes it’s close to hers! Thanks!!

  24. Made this for lunch today, and it is delicious! I found the directions very easy to follow. So easy it was done before I knew it. You rock Robyn!

  25. Loved this recipe! Next time, I will add another can of beans and reduce the chicken stock by 1/2 to 1 cup for a slightly thicker consistency. The flavors were excellent!

  26. Neither my husband or I have ever had White Chicken Chili. Always the traditional chili. This sounds so good and I told him this is the fall that we try it. Thanks for the receipe!

  27. We don’t have canned chillies on Australia, how many fresh green chillies would you use instead? Keep in mind they’re pretty hot here!

  28. Hi,

    Given we don’t have canned chillis in Australia, how many fresh green chillies would you recommend as a substitute? Keep in mind they’re pretty hot!

  29. Made this —– VERY goood!!!! When eating, we add a little sour cream and some grated cheese. Sometimes a few tortilla chips to have a little more texture!

    But ——— where can I get the nutrition information for this recipe???

    1. Yum, love the addition of the sour cream to this. I bet it is fabulous. For nutritional information, I recommend using one of the many online free website that you can copy and paste the ingredients into the site and make any changes and it provides the information based on your changes.

  30. We made this with leftover rotiserie chicken from the store to save time and it turned out wonderful and quick Thank you for the recipie!!

  31. Was really great. Made some modifications:
    I sauteed the onions in olive oil with the dry seasonings until they were tender. Added 4 cloves of diced garlic and sauteed. Added chicken breasts that I had seasoned with salt and pepper Cooked them on either side briefly. Added chicken and follower rest of recipe a directed except traded out fresh cilantro for the fresh oregano. After shredding chicken I put 3 cut up Grands biscuits in and cooked them like dumplings. Served with sliced jalapenos, shredded cheese on side.

    1. I made it similar to Ann’s recipe: cut chicken is 1/2 chunks, seasoned and browned chicken in pan with olive oil. Added chicken broth and simmered. Removed chicken and broth from pan. Roasted garlic and pasllia chili’s, seeded and chopped. Placed pot back on cook-top, added olive oil, chopped white onion, garlic, pasilla chili and fresh cilantro and fresh oregano. Added one can Hatch chili and white beans. Returned shredded chicken to pot to simmer. I think I will thicken it up a bit with some masa. I’ll let you know how it turns out.

  32. Well, ended up another can of beans and more cilantro, then added one each of shredded zucchini and yellow squash, cooked for a bit. Not sure if it is still chili with vegies, but it was darn good. Topped with pepper jack (could be any Mexican cheese) and served with crispy tortilla chips. Family went cray…yum!

      1. I was wondering what the nutritional values are. Im excited to make this but wanna know if this is something i can put in my dinner rotation or if it should be for special occasions.

    1. I tried this, adding 1 can of corn and liked it pretty good. The next day, I decided to add another can of beans (mashing them up) to make it a little thicker along with some Texas Pete because we like a bit more heat. Loved it!! Will make it again!! Pinning to my board…Tried It & Liked It.

  33. I looked for this recipe a few days ago but for some reason I couldn’t locate. I needed to ask my friend Faye Smith one more question about her white chicken chilli but she had died about 19 days ago. I found your recipe tonight and it exactly what I was looking for. Thanks

  34. I’m a newly retired teacher/football coach playing the role of homemaker for the first time in my life, so I’ve been searching for easy dishes with great flavor. I just finished making this white chicken chile- my reaction is WOW! That is some of the best food I’ve ever tasted! I forgot to pick up cumin yesterday, and it’s 18 degrees with high winds and blowing snow here, so I just doubled the chile powder — delicious!!!

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  36. I have made this chicken chili recipe at least 4 times and my family loves it. Thanks for sharing. PS, my husband doesn’t usually like chicken chili.

  37. Made this tonight and my husband and five year old loved it. Only thing I’d add is another can of beans drained. Thanks for the recipe 🙂

  38. I just finished making the white chicken chili, and WOW Robyn, it is so delicious. My sister, her husband and their four year old daughter are all at home taking antibiotics for sinus infections, so I will take some chili over so that they can enjoy as well. Thanks so much.

  39. When I think of chili, I don’t think of white chili. HOWEVER, this recipe may change my mind! I’ll be trying it soon.

  40. I love this recipe. My family loves when I make it and love this over regular chilli. Thank you for sharing.

      1. Hi. I am so excited to try this recipe. I apologize if I am missing something, but when you say “cook” is that on the stovetop or in the oven? At what temperature?

      2. Hi Stefanie,
        You will be cooking the white chicken chili on the stovetop on medium-heat and then reducing to low for a simmer for a few minutes. The total cooking time is about 25 minutes. I hope that helps!

      3. Hi Nancy!
        I’m so glad you enjoy it. The spice is really coming from the 1/2 teaspoon of chili powder and the green chilis. You could reduce the chili powder even more or even eliminate and then just add it per bowl. For the green chilis, you could do the same with them as well. I hope that helps!

      4. i used diced green bell pepper for my little one (no heat at all) & used paprika instead of chili powder. Tasted great, and a little more colorful than the canned chili anyhow. Tastes great with a dollop of sour cream in it too.

  41. I make white chili all the time and when I do I also add pepper jack cheese after everything else is already hot. Then I add a large dallup of sour cream to my bowl right before I eat it.

  42. I’ve been making white chile for years and I grow my own green chiles. I harvest enough to last me all year. So anyone who loves this as much as I do may want grow their own chiles.

  43. I have been making white chili for years and it’s pretty much the same as yours except i use spaghetti and shredded cheddar cheese as a topping with a little bit more of hot spices. I eat it with oyster crackers and it’s so good. Nathan’s you for reminding me that chili weather is right around the corner.

  44. First time I have ever had or made white chicken chili…it was amazing!!! I used roasted hatch chilies, and it added just the right amount of heat. Add some fresh cornbread, and it was a delicious meal. I love that I also typically have all of these ingredients in my kitchen, so I don’t have to run to the store the day I decide I want to make it. Great recipe-definitely a keeper!

      1. Hi Robyn, this looks great. I am making it tonight. I do have 2 quick questions.
        1) you say to use beans with their liquid in recipe but I see you also said to drain beans. Which do I do? I’m confused
        2) also, you say to put chicken back in stock after you cook it. When do you take the chicken out?
        Thanks so much!

  45. This was really good! I added a second can of drained mashed beans to thicken it up, and used a can of diced tomatoes with green chilies in place of just the chilies. Husband and toddler enjoyed it too!

  46. I don’t like the flavor of oregano. Will it be o.k. without it, or does this chili NEED the taste of it in it to be good? Thanks!

  47. I just had gastric bypass surgery in August, so having a high protein and fiber soup is a must! I made this for dinner one night after I found it on Pintrest, and just loved it! My husband even fell in love with it. He has already asked me to make it again this weekend. I make a big pot and divide it up into ziplock bags for my lunch during the week. I’ve shared the recipe several times at work already. Thanks for the great recipe!

    1. I’m so glad you and your husband both enjoy it, Melinda! This is one of my favorite chili recipes and I’m so glad you are loving it, too! Hope your recovery is going well! xo

  48. Thank you so much for this recipe! Easy to make and delicious! I made it for a crowd in the slow cooker and it was a winner.

  49. Made this for dinner tonight. Used two cans of beans. Added fresh chopped cilantro (in lieu of fresh oregano) and topped it with shredded pepper jack cheese, tortilla strips and sour cream. Quite delicious.

  50. Thanks for sharing this terrific recipe! I made this last night for dinner and it was a big hit! My husband really liked it, too. I’ll be making your recipe for Chicken Chile often this winter.

  51. Made this tonight…..it was wonderful! The only thing I noticed is it ran out of liquid…..the 4 cups Chk broth didn’t seem to be enough? Any suggestions?

  52. WOW! Have seen this recipe several times and passed it by-but read all your reviews and decided this need to be tested, I’m on my second batch in 2 weeks, Yes it’s really that good! Thanks!

  53. This was wonderful! We made it tonight. Next time I will leave the teaspoon of salt out. I don’t know why but it tasted a bit too salty. We topped our soup with avocado slices and plain Greek yogurt instead of sour cream. You really cannot tell the difference! I will also double the recipe so I can freeze some for later. Thanks so much for sharing!

  54. Made this yummy dish tonight. I was surprise how quick and easy it was to make. This dish makes me look like I know what I am doing in the kitchen. Thanks for sharing!!!

  55. For all of you that want it thicker, I add a can of hominy… Gives it fm great texture too. I also finish it with scallions, diced avocado, cilantro and crumpled tortilla chips in top!!!

    1. I did a crockpot on low for 8 hours. Took the chicken out to shred and put back in. Also added an extra can of green chiles for a little more zip. Delish!

      1. Did you add the beans at the beginning? I wondered if they would be mushy after 8 hours.

  56. Made this a couple of weeks ago. It was great. I did add half jalapeño minus most of the seeds. Everyone said it was delicious. Now have to make for all the neighbors. Will keep some for myself. I am craving now!!!

  57. I made this dish yesterday and I was so surprised at how good it was. I tore up a corn tortilla and added to the soup. It gave it a little corn flavor. I will be making this one again!

  58. I have made this several times per directions. Last night I sautéed my onions and garlic and also substituted a green bell pepper for the green chilies since I did not have a can. I baked my chicken breasts in the oven with olive oil and salt and pepper and when cool, cut them in chunks and then added the broth after I had done that along with other ingredients. One of the best soups I have ever had.
    Thanks for the recipe!

  59. Chili isn’t a cool weather meal.

    Chilis and curries are tropical climate recipes that make you sweat and thus aid cooling.

    Casseroles and stews are cold weather foods. They fill you and help warm your body core.

    Just sayin’

  60. I’m making this tonight. Sounds delicious! Does it need to cook a full 8 hours on the stove top? I thought I had more time. Please let me know. Thanks! Julie

    1. Hi Ali,
      You’ll use to forks to pull the chicken apart in large pieces – or shreds. I hope that makes it clearer and that you enjoy the chili!

  61. I made this for dinner tonight and everyone loved it. This was the first time I have tried a White Chicken Chili- it is now one of our favorites! It is not only fantastic, but also healthy. Thank you for another wonderful recipe.

  62. This was AMAZING!! We are big chili fans but had never tried chicken chili before. All I can say is OMG! Definitely the best recipe I have made from pinterest, and I have made a lot! My family loved it! We will definitely be incorporating this into our monthly menu plan! And it’s such a great dish for colder weather!

  63. I made this but used white chili beans in mild chili sauce since i didnt have any chili powder. I also added a little pepper jack cheese and it was delicious! Thanks for the recipe.

  64. Was going to make this today but don’t have any white beans. How do you think this would taste with black beans instead of white? Not really “white” chicken chili more like “speckled”. 🙂

    1. Hi Natalie,
      I think that should be fine – just check your chicken to make sure it is done. You can also make this chili in a stockpot on the stove in a short amount of time after you’ve cooked and shredded the chicken. Thanks! xo

  65. In the picture it looks like there could be onions and celery?
    Not sure but thought i could add something else to it – what do you suggest (vegetables?)

    1. Hi Carol,
      There’s no celery in this White Chicken Chili Recipe. All of the other ingredients are listed in the recipe. I’ve not added other vegetables to this chili recipe, I’ve only made this particular chili according to this recipe. Thanks so much! I hope you enjoy it!

  66. Currently eating this now! I whipped up this so quickly and easy. I love that I didn’t even have to cook the chicken outside of the pot. Just throw it in, shred and add the rest of the ingredients. This also has a great balance of lock and heat which makes it the perfect fall/and winter soup. I added one heaping tablespoon of sour cream to make it just a teensy but thicker. Thank you for the great recipe!

  67. Since chicken breast sizes vary a lot, approximately how many pounds of chicken do you recommend? Thanks! I can’t wait to make it. It sounds delicious.

    1. Hi Mary!
      Chicken breast size does vary, so for the 4 breasts this recipe calls for, I’d say use about around 1.5 pounds up to 2 pounds of chicken breast meat. I hope you enjoy it! It’s delicious! Thanks so much! xo

  68. I loved this recipe! Usually when I make recipe for the first time I follow it exactly then make my own updates the next time I make it. I didn’t have to do that with this one at all. I garnished with a dollop of light sour cream, pickled jalapeños, and fresh cilantro. Amazing! Thank you!

  69. 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.

    1. 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!

  70. 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?

    1. 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.

  71. 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!

  72. 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.

  73. 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.

  74. 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.

  75. 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!

  76. 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.

    1. 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!

  77. Hi! Google the “Life cereal Mikey likes it” commercial… think that’s the one you may be thinking of! 🙂

  78. 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.

    1. So glad you enjoy it, Kyla! Cheese and sour cream are great toppers on this chili for sure! Thanks so much!

    1. 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!

      1. 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

  79. 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.

  80. 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 🙂

  81. 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!!

    1. 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.

  82. 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!!

    1. 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!

  83. 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 !

  84. 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! ????

    1. Hi Lauren,
      I recommend thawing your chicken first before cooking in the slow cooker to avoid any food-borne illnesses.

  85. 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!  

  86. Just made this for the first time. Followed recipe to a T, except used one whole rotisserie chicken. Turned out fantastic! Love the flavors!

  87. 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?

  88. 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.

    1. 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

  89. 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.

    1. I’m glad you enjoyed this, Mara! It is delicious with corn bread and toppings! Thanks so much! xo

  90. 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.

    1. 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!

  91. 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.

    1. That’s awesome to hear, Laura! Isn’t it so easy – and delicious?! Thanks so much! xo

  92. 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 

  93. A good way to make this chili thicker is to purée 2 cans of beans and add to the chili….Also added xtra chk bullion, white chili and pinto beans! Loved it

  94. Chili definitely good. Did 6 cups of broth instead of 4. I added 2 cans of beans instead of 1. And added 1 green and 1 red bell pepper. Then pureed 1 more can of beans for a bit of thickening.

  95. This was fantastic! I’m from Texas so I added more spices, more cumin and more garlic and onion powder. I also added about a 1/4 cup of sour cream and some cilantro. I love that this freezes well. My husband works out of town so I can freeze it and have some for when he gets home or take for my lunch the next day.

    1. Great to know you enjoy it Shelly! You can definitely add more spices to this to suit your tastes! Thanks so much! xo

  96. Dad checking in here. This was a home run! All picky eaters cleaned their bowls (3). Added 11oz can of corn. Fed my wife, a garbage can of a preteen boy, 9 & 8 y.o. & myself. All for less than $10.

  97. We love this recipe! Have made it several times in the croc pot. Think it would turn out the same doing it 4 hours on high? 

  98. Just made today with thighs as I was out of breasts . Ialso used veggie broth instead of chicken broth. I also used a little more cumin. It was delicious. I’ve also made it according to recipe and loved that too.

    1. I wouldn’t imagine it being anything less. Since its not very liquidy, 1/2 cup would offer very little in the form of a meal. Just my opinion though.

  99. This is so good! I even cheated and used canned chicken breast, dried minced onion and garlic from a jar! Definitely will be making it again.

    1. Hi Denise,
      This is great for Halloween parties! Did you see my Halloween Soup Buffet?
      I do include slow cooker instructions with my recipe, but whether or not you can double the recipe in the slow cooker will depend upon the size of your slow cooker etc.
      I hope you enjoy it! Thanks! xo

  100. Hi!  A question– do you mean whole chicken breasts or chicken breast halves?  And, I’m sorry, but “medium” is rather vague– do you have any idea how many pounds/ounces of chicken is needed?  I’ve used chicken breast halves that weighed anywhere from 4 ounces up to 12 ounces each (would like to see the Super Chicken that the largest ones come from!).  Thank you!

  101. This turned out great! I added 2 zucchini, 1 head cauliflower, 1 can corn, and a few cups of chopped spinach to bulk up the veggies (and some extra broth / cumin to make up for the added volume). It was all very flavorful and yummy! Will definitely make again.

    1. I’ve made this a few times and I usually simmer the diced onion for a few min before adding the broth etc. seems to do the trick for me! My whole family LOVES this soup. My 7 year old super picky eater requested it AGAIN for tonight! To make even easier I buy cooked, chopped rotisserie chicken from the local deli!

  102. This soup is so yummy!! I only had canned chicken, canned beans & frozen corn but it turned out wonderful! I added a little half&half to make it creamy and it’s to die for!!! Thanks for posting

  103. I made this recipe and loved it…great flavor and simple to make, tho i added a bit of fresh spinach at the very end and made corn bread with it…it was delicious.

  104. Taste is very good.. however, i tend to overcook the chicken making it dry..
    I added celery and carrots and cilantro too for more veggies.

  105. I messed up and forgot the white beans and green chilis when shopping for the ingredients. Substituted black beans and rotel and added can of corn for good measure. Turned out really good! More chicken tortilla than white chicken chili but still very good. A little spicy.

    1. I’m so glad you enjoyed it, Ann! It may taste a little less spicy when you use the green chilis the next time you make it. Thanks so much! xo

  106. Oops I accidentally put in vegetable broth instead of chicken stock will it still taste okay or should I dump it out?

  107. Hello, Thank You for the recipe. I do want to verify one thing Please and Thank You. Do I also add the juice (liquids) in the recipe with the can diced green chilies? Or drain the liquids and just add the diced green chilies?

    Thank You

    1. The flavors are delicious! 4 breasts is way too much chicken. This is definitely more a soup than chili, but the family enjoyed it anyway.

  108. I loved it. Served it over white rice in bowls with cornbread made with green chiles and corn in it with honey butter. Yummy….

  109. This is totally delicious! My husband loved it so much that he said he’d rather have had three bowls of this instead of the steak dinner he had when we went out to lunch! I did lightly sautee the onions and garlic first. 🙂

  110. Added black beans, bell pepper, and some leftover bits of fresh tomato as well as a touch of cream for fun but was delighted with the taste prior to these additions. This is a recipe I will certainly be making again and again. So yummy.

  111. This was soooooo good! I cooked everything together to elevate the flavor and added some chipotle pepper. I will definatinatly make this again and add more beans.

  112. This was fantastic.. I added some water to cut the salt from the chicken broth plus i wanted to make it more soupy.. Will make this again!

  113. I had two huge boneless chicken breasts in the freezer, so I plopped them in the slow cooker, added uncooked white beans & all of your ingredients & let it cook overnite. Wow, it is really good & super easy in the Crockpot.

  114. Hi! Thank you for this recipe. Don’t you have to sauté the onions and peppers first before adding them or do you just dump them in raw—does it matter or will it make much difference in the flavor or consistency? Thank you! 

  115.  This recipe is extremely easy and absolutely delicious. I added a tiny pinch of cayenne pepper because my husband likes things spicy but it really didn’t need it.  I used the Stovetop instructions and next time will double the batch. Thanks! Would love to have more recipes from you. 

      1. Had this tonight. Super easy snd quick for a weeknight dinner. I sautéed the veg first then added the meat and the broth. I had some celery and green peppers on hand so I chopped them up and sautéed them too with the onion and garlic.

      2. So glad you liked this, Julie. I love to make this for a quick and easy weeknight meal, too. Thanks!

  116. How spicy is this? My husband likes things fairly mild. Think if I cut it from 4 to just 2 cans of chilis, that will do the trick? Thanks.

  117. Could you use rotisserie chicken in the instant pot for this recipe? Would you still cook all ingredients 20 minutes since chicken is already cooked? Or cook everything but chicken 20 minutes, then add in chicken and simmer? I’m new to IP cooking. Thanks!

    1. Meredith, if using rotisserie chicken, you would use the stovetop instructions for the recipe. Shred the chicken, add it, the chicken stock, and all other ingredients to a stockpot or Dutch oven. I would cook it on simmer then for 5 – 10 minutes until all the ingredients are hot and the onion is tender. Hope you enjoy!

    1. When making this in the slow cooker do you add the beans right away in step one and cook for 8 hours? Because it says to add the beans at the end also?

  118. This was delicious!! The whole family loved it!!
    I added more broth and a can of corn, so it was a little more like soup. Will definitely makes this again!
    Thanks!

  119. Do you add your beans when you add all of the other ingredients when making in the instant pot? I didn’t see them listed in the instructions. I’ve made it on the stovetop before but never in my instant pot. It’s a hit with my family for Sunday night dinners!

    1. I’m sorry that ingredient was left out of the instructions, Debbie. I have updated the recipe now. You add the beans with the chicken, chicken stock, etc. Thanks so much for catching that. Hope you enjoy!

  120. My family loves this! I use bone broth and top it with sour cream and avocado. It’s my go to for family get togethers.

  121. This is a go to recipe for my family of four (2 adults 2 kids for reference). We love it. I double the recipe but only use the one can of chili’s to keep it mild for my kids. We eat it for 2 days and it’s even better 2nd day.

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