White Bean Chicken Chili
This white chicken chili is a one pot, easy to make high protein dinner the whole family will love. Perfect for a cozy winter meal or meal prep recipe! Gluten free and ready in 30 minutes.
It’s chili season! While I love a classic or lentil chili, this white bean chicken chili is quickly becoming a favorite.
White chicken chili doesn’t use any tomatoes, chili powder or ground meat but instead has white beans, chicken broth, green chilis and some different spices.
It’s just as hearty and flavorful as traditional chili but has a different flavor profile and is still so easy to make. It’s creamy, full of flavor, packed with protein and perfect with tortilla chips, some rustic bread, or just as is! Try my gluten free shepherds pie, tuscan chicken soup or gluten free beef chili next!
Why you’ll love this recipe
- Hearty & filling
- Packed with protein
- One pot
- Naturally gluten free
How to make white chicken chili
In a large pot or dutch oven, heat the olive oil over medium heat. Add in the diced onion and saute for about 7-8 minutes, stirring occasionally.
Add in the garlic and green chilis and saute for 2-3 more minutes. Mix in the spices, salt and pepper. Add in all remaining ingredients aside from the chicken.
I suggest starting with 2 cups of broth and adding more only as needed. It’s much easier to thin it out if it’s too thick than thicken it up if it’s too thin!
Let simmer for a few minutes to let the flavors blend, then scoop out 1 – 1 1/2 cups and blend until smooth. This step is optional, but it will really help give it that thick and creamy texture.
Transfer back to the pot and stir in the chicken. Simmer for 10-15 minutes over low heat. Stir in the lime juice. Serve with fresh cilantro, tortilla chips & enjoy! Try my pumpkin chili or chicken burrito bowl next!
Key ingredients
CHICKEN. I love using shredded rotisserie chicken for extra flavor here, however, plain cooked chicken breast that you dice or shred will also work.
WHITE BEANS. Two cans of great northern beans will bulk up the chili and add a lot of protein and fiber. If you can’t find great northern beans, any kind of white bean will work!
ONION. One white or yellow onion will add a lot of flavor to this chili. Plus some garlic of course.
GREEN CHILIS. You need 8 ounces of diced green chilis from a can. There will be some liquid in there, no need to drain it off, it will add lots of flavor!
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BROTH. I used low sodium chicken broth here. If you use regular, I suggest cutting back on the salt.
CORN. Fresh or frozen corn will both work.
GREEK YOGURT. Might seem odd, but a bit of greek yogurt or sour cream will make this white chicken chili super creamy.
SPICES. White chili doesn’t contain any chili powder, but instead we’ll use cumin, paprika and oregano as our main spices.
Variations
Make it dairy free! This recipe does call for greek yogurt, but you can simply leave it out for a dairy free version. It will still be plenty thick and creamy because we’ll blend some of the chili up.
Make it vegan! I know this is a white chicken chili, but you actually can just omit the chicken for a white bean chili that is both vegetarian and vegan (just leave out the greek yogurt). You can also add in an extra can of white beans to thicken it up further.
How to store and freeze
This white chicken chili stores and freezes really well. To store in the fridge, allow the chili to cool, then transfer to a container and set in the fridge for about 3 days.
To freeze, let cool completely, then transfer to a freezer safe container and freeze for up to 2 months. I like to store in smaller containers so I can just defrost what I need at any time.
To reheat, I suggest warming on the stove, but the microwave will also do. The texture of chicken isn’t always great after microwaving, but since it’s shredded it should be ok!
Serving suggestions
Toppings are often my favorite part of a recipe, and this white chicken chili has so many delicious options. Some of my favorites:
- Avocado
- Chopped cilantro
- Shredded Cheese
- Crumbled tortilla chips
- Fresh lime juice
- Gluten Free Cornbread
More one pot dinner recipes!
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White Bean Chicken Chili
by: claire cary
Ingredients
- 2 tablespoons olive oil
- 1 white or yellow onion finely diced
- 1 tablespoon minced garlic
- 8 ounces diced green chilis from a can
- 1 ½ teaspoons cumin
- ¾ teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2-2 ½ cups low sodium chicken broth
- 2 15 ounce cans great northern beans drained and rinsed
- 1 cup corn
- ¼ cup plain greek yogurt or sour cream
- 2 ½ cups shredded rotisserie chicken
- 1 tablespoon lime juice
- cilantro, avocado & tortilla chips for topping
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat.
- Add in the diced onion and saute for about 7-8 minutes, stirring occasionally.
- Add in the garlic and green chilis and saute for 2-3 more minutes.
- Mix in the spices, salt and pepper.
- Add in all remaining ingredients aside from the chicken. Start with 2 cups of broth and add more as desired to thin.
- Let simmer for a few minutes to let the flavors blend, then scoop out 1 – 1 1/2 cups and blend until smooth.
- Transfer back to the pot and stir in the chicken.
- Simmer for 10-15 minutes over low heat. If you prefer a thinner consistency, mix in an additional 1/2 cup of broth.
- Stir in the lime juice. Serve with fresh cilantro, tortilla chips & enjoy!
Notes
Comments
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This is wonderful! I am recovering from oral surgery and blended the entire batch before adding the chicken, which I finely shredded. It was the most hearty thing I’ve been able to eat. I wasn’t sure about the paprika…smoked or regular?
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I use regular, but either works!
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One of the easiest and most delicious recipes I’ve made in a long time. So flavorful with the green chilies, excellent with tortilla chips, or even by itself. Followed the recipe as written, wouldn’t change a thing.
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Thanks so much, Eric!
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This is my go-to for girls nights, cold evenings, and even my teenagers love it! Thank you!
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I made this for the second time tonight. It’s a big hit but I have a lot leftover. What can I do with the leftovers besides freeze them? (I want a fan of the chicken when I froze and then reheated the last batch of leftovers). When I make traditional chili, I make homemade French fries and then make a fry/chili/cheese casserole. I want to do something similar but what are some options other than potatoes?
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I think for this recipe your best bet is to just freeze! You can try maybe serving with rice if you want something different.
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I think it would also be good over baked potatoes, baked sweet potatoes, or spaghetti squash boats – if you need ideas!
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Hi! If using raw chicken when should I add that in?
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I just suggest cooking it separately, shredding, then adding it in!
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This was so incredibly easy to make and delicious!! There was nothing leftover, and one of my kids asked to scrape the pot to get every last bit! Will definitely make again soon!
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Delicious! Followed recipe and it was a hit at a party!
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This is about the third time I have made this I stick to the recipe It is absolutely delicious I just can’t say anything else other than that I don’t usually make comments but this one is worth making one for I believe it is one of the best easiest soups ever.
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Thank you, Lynda!
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Just made it and this is the perfect fall meal for a cozy night in! I did not have the lime juice but it still is sooo good! Plenty left over too! Will make again!
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Amazing. I forgot the corn but it was still great. Added shredded cheese and enjoyed with chips!
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Made this tonight. Oh my goodness. Added the juice of half a lime at the end of cooking and let me tell you, it really made the dish perfect. My boyfriend told me that dinner was the best thing I’ve cooked for him so far. The Greek yogurt is amazing in the dish and as a topping. You’ve got a new follower!!
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Thank you so much, Cheri! Can’t wait to see what else you make!
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Easy and fabulous! Perfect for a busy weeknight.
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HEAVEN!
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Great and so easy. Did not bother with the blend idea. Used “tamed” jalepenos from a jar (1/2 cup chopped). Lime juice is a nice finish. This will be a keeper. Thank you!
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Thank you, Minda!
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