White Chicken Chili

Name: White Chicken Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 1 large jalapeño pepper, seeds and ribs removed, finely chopped; 2 tablespoons minced garlic (about 5 cloves); 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon sweet paprika or chili powder; Pinch of cayenne pepper, to taste; 1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal); Freshly cracked black pepper; 4 cups low-sodium chicken broth; 2 (15-ounce) cans cannellini beans, rinsed and drained; 2 (4-ounce) cans diced green chiles; 2 1/2 to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken); 1 cup fresh or frozen corn kernels; Half a lime, plus lime wedges for serving; Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

By Lidey Heuck

Updated Oct. 12, 2023

White Chicken Chili — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Rating: 5(11,912)
Comments: Read comments

This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

2tablespoons olive oil
1large yellow onion, chopped
1large jalapeño pepper, seeds and ribs removed, finely chopped
2tablespoons minced garlic (about 5 cloves)
1teaspoon dried oregano
1teaspoon ground cumin
½teaspoon sweet paprika or chili powder
Pinch of cayenne pepper, to taste
1teaspoon kosher salt, plus more to taste (such as Diamond Crystal)
Freshly cracked black pepper
4cups low-sodium chicken broth
2(15-ounce) cans cannellini beans, rinsed and drained
2(4-ounce) cans diced green chiles
2½ to 3cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)
1cup fresh or frozen corn kernels
Half a lime, plus lime wedges for serving
Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.
Step 2
Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.
Step 3
Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.
Step 4
Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.

Ratings

5 out of 5

11,912 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Maggie B1 year ago

I used chicken breasts with the bone and skin on to make to soup base. Just cook until tender, remove from heat and cool. Remove the bones and skin and shred the chicken to proceed with the recipe. Sometimes I also add a can of pinto beans or black beans along with the cannellini beans, which adds a bit of color to the white chili. It is delicious served with crushed tortilla chips, sour cream, and /or lime and cilantro.

Linda1 year ago

Slow cooker suggestion: if using fresh or even frozen chicken breasts, no need to precook. Simply place them whole at bottom of crock, pour other ingredients over and cook 4 to 5 hours on High. They’ll poach with all those good spices. At the end, remove chicken into a bowl and shred with two forks, then add back in. Also, couple of medium-sized potatoes diced in 1-inch chunks makes a great addition to this chili.

Chris Cooks1 year ago

I have been making a vegetarian version of this for years and it is a family favorite at gatherings! I always use 2 different kinds of white beans and hominy. It is so versatile—in the winter I cook it in my instapot and soak and cook dried beans and hominy. In fall I add freshly roasted hatch green chillies, roasted tomatillos and zucchini. Camping or river rafting in summer time I use all canned ingredients and add salsa verde and make it the last night out. Fresh squeezed lime is essential!

sarah2 days ago

Made this last night and it was loved and devoured by hubby and kids. Subbed green bell pepper for jalapeño so it would be less spicy for the budding 3 and 5 year old palates, and subbed veg broth for chix broth as we did not have the latter. Cooked in instant pot, starting on sauté function for veg and then pressure cook on high for 20 mins and 10 min natural release, then back to sauté function to add chicken and corn. Topped with pickled jalapeños (sweet and spicy kind from TJs), blue corn tortillas, crème fraiche, shredded cheese, avocado, cilantro, and green onions. This is definitely going in our weeknight dinner rotation.. next time I want to try adding some quinoa for added protein and nutrients. 11/10 don’t sleep on this recipe!

Lisa O4 days ago

I always add x2 green bell peppers to up the veggie content in this easy & yummy dinner.

Ruthie5 days ago

I won a chili cookoff with this recipe! ( I won't tell my secret except to say I only used ingredients from the recipe.) Seriously, this is great because it is so very flexible - a base recipe for many variations.

Private comments are only visible to you.