White Chicken Chili | Primavera Kitchen (2024)

This flavorful White Chicken Chili features tender rotisserie chicken, hearty white beans, and a delicious, creamy broth. Ready in under an hour, it’s the perfect easy recipe for a weeknight dinner or healthy lunch.

If you’re anything like me, you’ve been making a ton of soups and chilis lately. My family and I absolutely love a cozy, warm bowl of chili for dinner. Some of our favorite recipes are this Classic Chili, hearty Sweet Potato Chili, and super easy Slow Cooker Chicken Chili. White Chicken Chili is another great variation made with seasoned rotisserie chicken and fresh jalapeño and poblano peppers. It’s SO flavorful and delicious, and the leftovers are even better the next day!

White chicken chili is also a great family-friendly recipe because you can easily add more veggies and control the spice level. Plus, the rotisserie chicken really cuts down on the prep and cooking time. I can just toss everything in and enjoy time with my family while the chili simmers away, making the house smell amazing!

How To Make White Chicken Chili

Ingredients

• White beans — I like to use cannellini beans, but Great Northern beans are also a good option.
• Chicken broth — I recommend going with a low-sodium chicken broth and adding salt to taste.
• Olive oil — The base of this recipe is aromatic veggies sautéed in extra-virgin olive oil.
• Onion — I typically use a yellow onion, but a white onion works just as well.
• Peppers — This recipe uses poblano and jalapeño peppers. Remember to wear gloves or wash your hands very well when you handle spicy jalapeños.
• Garlic — I use about 4 garlic cloves, but feel free to add more to your liking!
• Seasonings — A blend of ground cumin, ground coriander, chili powder, and salt to taste.
• Chicken — Shredded rotisserie chicken adds so much flavor and makes this recipe so easy!
• Frozen corn — The corn adds a really nice sweetness to the chili.
• Lime juice — I’ll start with the juice of one lime and add more if needed.
• Cilantro — Fresh cilantro brightens the whole dish!

Instructions

Blend white beans and sauté aromatics:

• Start by blending one can of white beans with one cup of chicken broth in a food processor. Set the puréed beans aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Then, add the onion, jalapeño pepper, and poblano peppers. Cook for about 4 to 5 minutes until they soften, stirring occasionally.

Add seasonings, chicken broth, and puréed beans:

• Add the garlic to the pot and cook for about one minute. Then, add the cumin, coriander, and ancho chili powder. Mix well and continue cooking for one more minute to make sure all of the spices are well combined.
• Pour in the chicken broth and puréed beans, and add salt to taste. Stir everything well and bring to a boil. Then, reduce the heat to low and simmer uncovered for 20 minutes.

Add chicken, whole beans, corn, and lime juice:

• Now, add the shredded rotisserie chicken and stir well. Then, add the other can of whole white beans, frozen corn, and lime juice. Mix everything well to combine and cook for about 5 more minutes.

Adjust seasonings and add toppings:

• At this point, taste the chili and adjust any seasonings, if necessary. Then, stir in the fresh chopped cilantro.
• Top white chicken chili with sour cream, crushed tortilla chips, lime wedges, and diced avocado. Enjoy!

How To Store Leftovers

• To Store: Allow the chili to cool, then transfer it to an airtight container and refrigerate for 3-5 days. I recommend storing the toppings separately to keep everything fresh and delicious.
• To Freeze: White chicken chili is one of the best freezer recipes and you can store it in a freezer-safe container for up to 3 months. Remember to leave room for the liquid to expand as it freezes.
• To Reheat: Reheat leftover chili on the stovetop over medium-low heat until hot. The chili will probably thicken up in the fridge, so I suggest adding a splash of broth when you reheat it.

What To Serve with White Chicken Chili

• Cornbread: Warm chili and cornbread is the ultimate cozy meal. Enjoy this white chicken chili with my delicious cornbread muffins or gluten-free cornbread.
• Tortilla chips: I like to add crushed tortilla chips on top of the chili with extra chips and guacamole on the side. For a healthier alternative, try these crunchy spicy kale chips.
• Side salad: This simple kale salad with avocado dressing is my favorite side salad to serve with white chicken chili. The flavors pair so well together!

Recipe Variations

• Toppings: Feel free to add whatever toppings you’d like! Some of my favorites are sour cream, avocado, tortilla chips, and shredded cheese. You could also add sliced green onions, Pico de Gallo, or red pepper flakes for extra heat.
• More veggies: This recipe is great for getting picky eaters to enjoy more veggies! Yellow bell peppers, cauliflower, and hominy would all be great additions.
• Make it vegan: To make this recipe vegan, substitute the chicken broth with vegetable broth and add an extra can of beans in place of the chicken.
• Add cream: If you don’t need this recipe to be dairy-free, add a little bit of heavy cream or half and half for an even creamier texture.

Recommended Tools

• Food processor: White beans blended in the food processor make this chili so creamy and delicious. If you don’t have one, a blender also works great.
• Dutch oven: I always love a one-pot recipe! This chili comes together in a large Dutch oven or stockpot.
• Citrus squeezer: I like to use a citrus juicer to add the lime juice right into the pot without having to worry about seeds.

Frequently Asked Questions