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4.89 from 115 votes

White Chicken Chili Recipe

Make this easy, delicious White Chicken Chili recipe, featuring tender chicken, white beans, and rich broth, for a cozy one-pot dinner. You can prepare this comfort food family favorite on the stovetop, in a slow cooker, or in an Instant Pot. It's a perfect weeknight dinner that's also make-ahead and freezer-friendly with recipe variations to make it creamy or vegetarian.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Servings: 8
Author: Robyn Stone

Equipment

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.

Video

Notes

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, 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 a can of chickpeas for the chicken and use vegetable stock instead of chicken stock.
STORAGE TIPS
    • Refrigerate: Once the chili is cooled, place it in airtight containers or wrap it tightly and refrigerate it for 3 to 5 days.
    • Freezer: Once the chili is completely cooled, ladle it into an airtight, freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator the night before you plan to serve it.
    • Reheat: You can reheat the chili by pouring it into a large stockpot and heating it on the stovetop until it's heated throughout or reheat in the microwave for 45-second intervals at 80% power, stirring after each interval until it's heated throughout. If you thawed it after freezing, you can put the thawed chili in your slow cooker on Low to allow it to slowly warm throughout the day, ready to serve for supper. Then serve and enjoy!

Nutrition

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

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