If you’re looking for a hearty and flavorful meal, this Easy White Chicken Chili is your go-to recipe. Packed with tender chicken, creamy cannellini beans and a blend of spices, this chili offers a satisfying kick that can easily be adjusted to your taste. Whether you enjoy it fiery or mild, this versatile chili recipe is perfect for warming up any day.
This chicken chili recipe is perfect for a quick, weeknight dinner. It’s like a warm hug on a chilly day, making it perfect for your comfort food cravings. Be sure to adjust the heat level to your liking, as this chicken chili recipe is spicy!
Why You Should Make This White Chicken Chili
- Customizable Heat: This chili recipe allows you to control the spice level, making it as mild or spicy as you like.
- Hearty and Satisfying: With tender chicken, creamy beans and flavorful broth, this chili is filling and comforting.
- Easy to Prepare: Simple steps and common ingredients make this a convenient weeknight meal.
- Perfect for Leftovers: This easy white chicken chili tastes even better the next day, making it great for meal prep or batch cooking.
Ingredients
- Boneless Chicken Breasts: Easily substitute with shredded rotisserie chicken or boneless chicken thighs.
- Cannellini Beans: Swap with great northern beans or navy beans.
- Chicken Stock: Vegetable broth works as a substitute, or use low-sodium chicken broth for a lighter option.
- Spices: Use your own blend of seasonings. Adjust the heat level to your liking.
- Jarred Jalapeños: Fresh jalapeños or green chilies make a good substitute. Leave out for a less spicy version of this easy white chicken chili.
- Monterey Jack or Cheddar Cheese: Pepper Jack or Colby cheese are good alternatives.
- Tortillas: Tortilla chips can be used instead of frying strips.
- Extra Garnishes: Fresh cilantro, pickled red onions and/or diced tomatoes would be great additions.
How to Make Easy White Chicken Chili
- Toss the chicken with salt, black pepper and flour until evenly coated.
- Heat olive oil in a soup pot and add the chicken. Sear until about 3/4 of the way cooked.
- While the chicken cooks, mix the spices in a small bowl.
- Mash 1/4 of the beans with a few teaspoons of broth in a separate bowl.
- Add minced onions to the pot with the chicken and cook until the chicken is fully cooked.
- Pour in chicken stock and scrape up any browned bits from the bottom.
- Stir in the spice mixture, diced jalapeños, jalapeño liquid and the mashed beans.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- While simmering, cut the tortillas into strips and fry until golden brown. Drain on paper towels.
- Once simmered, add the remaining cannellini beans to the soup. Simmer for an additional 5 minutes.
- Serve this easy white chicken chili in bowls, garnishing with shredded cheese, fresh parsley or cilantro, crispy tortilla strips, fresh sliced jalapeños, avocado and/or sour cream.
How to Serve and Store
This Easy White Chicken Chili with Cannellini Beans is a versatile dish that can be served in various ways
- Serve as a standalone meal garnished with shredded cheese, fresh herbs, crispy tortilla strips and a dollop of sour cream.
- For a heartier presentation, ladle the chicken chili over cooked rice or pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat the chicken chili in a pot on the stove over medium heat, stirring occasionally, until it’s warmed through.
- To freeze, cool the chili down completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months.
- To reheat from frozen, thaw in the refrigerator overnight, then warm it up on the stove or in the microwave.
More Easy Chili Recipes to Love
Print
Easy White Chicken Chili
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This comforting and hearty, Easy White Chicken Chili is full of flavor. The recipe combines tender chicken, creamy cannellini beans, and an array of spices to create a chili that’s not only delicious, but also incredibly satisfying. It’s perfect for a quick, weeknight dinner that will satisfy your entire family.
Ingredients
- 3–4 boneless chicken breasts, diced
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cans cannellini beans, drained and rinsed
- 4 cups chicken stock
- 1/2 white onion, minced
- 1 tablespoon jarred jalapeños, diced, plus one tablespoon liquid
- 1/2 cup monetary jack or cheddar cheese, shredded
- 4 large tortillas, cut into thin strips
- 1 cup oil for frying
- Optional Garnishes: Fresh parsley or cilantro, sour cream, avocado, lime wedges, fresh sliced jalapeño
For the Spice Blend:
- 1 tablespoon ground cumin
- 2 teaspoons California-style garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon crushed red pepper
Instructions
- Dice the chicken into bite-sized pieces.
- Add the chicken to a bowl. Season with salt and pepper.
- Sprinkle on the flour and toss to coat.
- Heat olive oil in a soup pot and add the chicken. Sear until about 3/4 of the way cooked.
- While the chicken cooks, mix the spices in a small bowl.
- Mash 1/4 of the beans with a few teaspoons of broth in a separate bowl.
- Add the minced onions to the pot with the chicken and cook until the chicken is fully cooked and slightly browned on the bottom.
- Pour in chicken stock and scrape up any browned bits from the bottom.
- Stir in the spice mixture, diced jalapeños, jalapeño liquid and mashed beans.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- While simmering, fry the tortilla strips until golden brown and drain on paper towels.
- Add remaining cannellini beans to the soup and simmer for an additional 5 minutes.
- Serve chili in bowls, garnishing with shredded cheese, fresh parsley or cilantro, tortilla strips, and optional fresh sliced jalapeños or sour cream.
- ENJOY!
Notes
- This chili is spicy. Adjust the spice level to your liking.
- Dice the chicken into uniform, bite-sized pieces.
- Watch the tortilla strips as they are frying. They only take about a minute in hot oil to crisp. They can burn easily.
- Leftovers can last up to 3-4 days in the fridge, or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
Let’s Get Social!
Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!
2 Comments
[…] This turkey chili pairs very well with my Jalapeño Cheddar Skillet Cornbread. Love chili recipes? Check out my White Chicken Chili. […]
[…] Since I am also back on an intermittent fasting program and training four days a week, I am in need of lots of protein. So, I used the breast meat of two rotisserie chickens. If you are feeding a large family, I suggest you do the same. Rest assured, everyone is going to want a second bowl. Feeding only a family of two? One rotisserie chicken will do. Additionally, cut the chicken broth to only three cups. If you love the flavor of this soup, and have no concern about carbs, you will love my recipe for White Chicken Chili. […]