White Chicken Chili Recipe
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This delicious White Chicken Chili recipe with tender chicken, white beans, and rich broth. Make this cozy meal on the stovetop, slow cooker, or Instant Pot. Recipe variations to make it creamy or vegetarian!
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!
Many years ago, I thought about how much my family and I enjoyed White Chicken Chili, so I developed my own recipe – and I believe it’s the BEST! It’s perfect for a cozy weeknight meal and makes a festive game day addition to other tailgating favorites! And when you crave the creamy heartiness of chicken chili that even the kids will enjoy, this is the one to make! My entire family loves this chili, as well as my easy Instant Pot chili and Black Bean Chili, and enjoy them all often.
This delicious white chicken chili recipe can be made easily by whatever method works best for you. It’s simple to make but also perfect for meal prep as it can be made ahead and frozen too. Make this if you’ve got some leftover chicken breast from dinner the night before – or easily cook with any of the three cooking methods in this recipe. There are also methods to make Creamy White Chicken Chili or Vegetarian White Chili if you wish! It is a favorite chicken recipe for a cozy and satisfying meal!
Why You’ll Love This 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 slowly 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 easy to make ahead or prepare at dinner time.
- Mild Flavor – This chili recipe can be milder than many traditional beef versions, so I’ve found that everyone, from children to adults, enjoys it. (Even my somewhat picky son loved it even as a young boy!) And it’s also great when made a little hotter. Absolutely delicious – I think it’s the best out there.
I love how versatile this recipe is to make! I’ve included the traditional stovetop instructions in the recipe and instructions on how to prepare in the slow cooker and in the Instant Pot. You’ll also find freezer instructions in the recipe notes and an instructional video.
Here are three ways to make it.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken – Use four skinless, boneless chicken breasts. You can use chicken breast you’ve made ahead, have leftovers, or use a rotisserie chicken in a pinch. Substitute with your favorite cut of chicken.
- Chicken Stock – I like this homemade stock, but you can use your favorite store brand.
- Garlic and Onions – one minced garlic clove and one diced onion. These add a lot of flavor, but if you are sensitive to either of these ingredients, you can reduce them or omit them.
- White Beans – You can use any 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 before adding them 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 chili powder if you wish to make it less spicy, and you can use a bit more to add extra heat if you wish.
- Salt and Pepper – balance the flavors of the chili.
- Fresh Oregano – Fresh oregano adds a fresh flavor and a bit of color to the chili. It is an optional ingredient.
Toppings to Serve with White Chicken Chili
This chili is scrumptious as served right out of the pot, but a few condiments taste great with it. I like to serve the chili in buffet style with these optional toppings. Pair the chili and your desired toppings with cornbread, cornbread muffins, or tortillas for a satisfying dish!
- sliced avocado
- sour cream
- chopped fresh cilantro
- sliced jalapeno peppers
- lime wedges
- tortilla chips
How to Make White Chicken Chili – Three Cooking Methods
Stovetop White Chicken Chili Recipe
Prep. Add the chicken to a 4-quart Dutch oven or stockpot over medium heat to make this recipe on the stovetop.
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 the 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 your 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 the chili is done, garnish and serve.
Recipe Tip
Ways to thicken this chili:
- Gently mash one-third of the can of white beans in the chili mixture.
- Add 1 Tablespoon of all-purpose flour to a small amount of milk or half-and-half, mix well, and add to chili in the last 30 to 40 minutes of cooking time.
Recipe Variations
Creamy White Chicken Chili – For a creamier version of this delicious chili, add 4 ounces of cream cheese and 1/2 cup of sour cream – and then gently fold in about 1/2 cup of shredded Monterey Jack cheese before serving. Yum!
Vegetarian White Chili – Substitute an additional can of white beans or chickpeas for the chicken and use vegetable stock instead of chicken stock.
Storage Tips
To refrigerate:
- Once the chili is cooled, place in airtight 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!
To freeze:
- 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 the 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!
Frequently Asked Questions
Yes! It freezes and reheats well and is great for make-ahead meals and meal prepping.
White beans like Navy beans, Great Northern, and Cannellini beans are delicious in this chili.
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 boneless skinless 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 green chiles, with liquids
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon kosher 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.
Notes
- Once the chili is cooled, place in airtight 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Updated to include various cooking and freezing methods and recipe variations. Originally published 2012.
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.
How many will this recipe feed?
This recipe makes 8 servings, Pam.
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!
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!
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!
Thanks, Jerilyn. I’m so happy your family loved this chili. It is a favorite at our house.
I’m not a bean person, so I’m really not sure what to use for “white beans?”
I use Great Northern beans or navy beans in this recipe, Messina.
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?
You would add the beans at the end, Jessica, if cooking in the slow cooker.
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!
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!
Loved it! Very simple to make. Delicious!
I’m so glad you loved this, Colleen. It is one of my family’s favorites. Thanks!
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.
Jean, I only use one (4-oz) can of chilis, not 4 cans. Hope this helps!
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.
Thanks, Bevin, so glad you liked the chili. I bet it was good with the cayenne addition.
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.
So glad you liked this, Julie. I love to make this for a quick and easy weeknight meal, too. Thanks!
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!