White Chicken Chili

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This white chicken chili is made with white beans and rotisserie chicken, making it quick, convenient, and easy to make. Plus it doesn't compromise on flavor or comfort - it's as good as the classic version. This recipe is perfect for a cozy night in or an easy weeknight meal.

Why You'll Love this White Chicken Chili

This white chicken chili recipe is sure to be your new go-to. Made with white beans and rotisserie chicken, it's quick and convenient to make, but the flavor and comfort of this classic dish are never compromised. From its rich broth to its savory spices and tender pieces of chicken, this white chicken chili is delicious. And you can feel good about serving it to your family because it is healthy and full of nutrients.

Why Is this Recipe Healthy?

This white chicken chili recipe is healthy because it is packed with nutrient-rich ingredients like chicken, beans, onion, garlic, and corn. The vegetables provide vitamins, minerals, and antioxidants as well as dietary fiber to help keep you feeling full. And with plenty of protein from the shredded chicken or rotisserie chicken, this white chicken chili is not only delicious but also nutritious.

This recipe also contains minimal amounts of saturated fat and refined carbohydrates, which can cause health problems if consumed in excess. The olive oil in this white chicken chili recipe is healthy because it is a good source of heart-healthy fats and antioxidants.

The protein, fiber, and antioxidant content in this recipe are beneficial for promoting overall health and preventing things like heart disease, diabetes, and obesity. This white chicken chili is a great choice if you are looking for a healthy and delicious meal that is easy to prepare at home.

How to Make White Chicken Chili

Finely dice the onion. Mince the garlic cloves in a garlic press or by hand.
Heat the olive oil in a pan and cook the onion and garlic on medium heat until golden and fragrant.
Add the cooked onion and garlic to the slow cooker.
Add the chicken, beans, oregano, cumin seeds, salt, chili flakes, black pepper, green chili, frozen corn, and chicken stock and mix well.
Close the lid on the slow cooker. Cook for 4 to 5 hours on low or 2 to 3 hours on high.
Serve with the toppings of your choice.

Tips for Making White Chicken Chili

White chicken chili is a satisfying meal that you can enjoy all year long. There are several tips you can follow to make the best white chicken chili possible:

If you prefer, you can use uncooked white beans for this recipe. Soak the dry beans overnight then cook them with the rest of the ingredients. You will need to cook the soup longer (around 6 hours).
You can make this recipe with uncooked, unsoaked beans by cooking the soup for 8 hours. But I don't recommend this method because the rest of the ingredients lose their brightness of flavor.
If you want a thicker and creamier soup, smash some of the beans and mix them in. Or blend a cup of the soup with an immersion blender and mix in.
Adjust the toppings according to your preferences. Top with sour cream, fresh cilantro, lime wedges, avocado slices, jalapeno slices, crushed tortilla chips or shredded cheddar cheese and diced green onions.

More Soup Recipes

White Chicken Chili FAQs

How do I store leftover white chicken chili?

You can store leftover white chicken chili in a sealed container in the fridge for up to 5 days.

What if I don't have a garlic press?

If you don't have a garlic press, you can mince the garlic cloves by hand or chop them finely using a sharp knife.

How can I customize this recipe to my tastes?

There are many ways to customize this white chicken chili recipe depending on your preferences and what ingredients you have on hand. You can use different types of beans, add additional spices like paprika, thyme, dill, or rosemary, and top with different toppings like diced green onions, shredded cheese, or crumbed bacon.

Bottom Line

This white chicken chili recipe uses ingredients like white beans, shredded chicken or rotisserie chicken, and corn to create a hearty and satisfying meal. With plenty of protein, fiber, and antioxidants, this white chicken chili is not only delicious but also nutritious. It's the perfect option for anyone looking for a healthy meal that is easy to prepare at home. So if you're ready for some comforting goodness in your life, give this white chicken chili a try.

White chicken chili

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Super quick and easy to make white chicken chili, made using cooked white beans and rotisserie chicken for maximum convenience but without compromising the flavor and comfort of this classic.

Author: LINDSAY DELK
Prep Time: 7 minutes
Cook Time: 10 minutes sautéing + 4-5 hours on slow, 2-3 on high
Total Time: 2-5 hours
Yield: 4 servings 1x
Category: Soups and stews
Cuisine: American

Ingredients

Scale

- 2 cups shredded chicken or rotisserie chicken

- 1 onion

- 4 cups cooked white beans

- 1 liter chicken stock

- 2 cups frozen corn

- 2 tablespoons olive oil

- 2 tablespoons oregano

- 1 tablespoon cumin seeds

- 2 teaspoons salt

- 2 teaspoons chili flakes

- 1 teaspoon black pepper

- 1 green chili

Toppings:

Sour cream, fresh cilantro, lime wedges, avocado slices, jalapeño slices, and crushed tortilla chips.

Instructions

1. Peel and dice finely the onion. Peel and mince the garlic cloves, alternatively, you can also use a garlic press for this.
2. In the pan add the olive oil and the diced onion and minced garlic and cook until golden and fragrant on medium heat.
3. Add the cooked onion and garlic to the slow cooker.
4. Add the chicken, the beans, the seasoning herbs and spices, the green chili, and the chicken stock. Mix well.
5. Close the lid and cook for 4-5 hours on slow, 2-3 on high.
6. Serve with the toppings of choice

Notes

You can smash it a bit before serving to get a thicker and creamier soup. Alternatively, you can blend a cup of it with an immersion blender too.

This white chicken chili can be made with uncooked white beans, for this you can soak them overnight and then cook them with the rest of the ingredients but longer (around 6 hours). I wouldn’t recommend doing this recipe with uncooked, unsoaked beans because that would take very long hours and the rest of the ingredients would lose a bit of their brightness in flavor. However, it’s also possible, in this case, you’ll need around 8 hours of cooking.

Leftovers are well kept in the fridge for up to 5 days in a sealed container.