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Our easy White Chicken Chili is so hearty and perfect for cool nights! Made from scratch using dried beans – no overnight soak required!
This easy white chicken chili starts with dried beans for an economical and hearty meal!
It’s Sweater Weather And That Means White Chicken Chili Is Back, Baby!
I’m happy to eat soup all year long, but my family gets a little weird if I serve chili during the hot summer months.
Which means that as soon as there is a slight breeze in the air, I’m whipping up a batch of this white chicken chili to celebrate!
This is a no soak recipe, even though we start with a bag of dried beans. It’s so economical and easy to cook with dried beans.
Before I’d ever really tried white bean chili, I expected it to be bland and boring. Oh no, my friend. Our recipe for white chicken chili is bold and flavorful, loaded with spices without being overly spicy-hot and filled to the brim with tender beans and chicken.
If you love white beans, you’ll love this white bean soup too! And if you’ve got the time or just don’t want to use the stove, check out my crockpot white chicken chili!
Ingredient Notes:
Shredded Chicken – I’m starting this recipe with some already cooked, shredded chicken ready to go. Check out my easy crockpot shredded chicken. It’s perfect for recipes like this one!
Beans – We start with a package of dried great northern beans.
Garlic & Onion – Some minced garlic and diced sweet onion are a simple way to add flavor to this dish.
Green Chiles – We keep it simple with diced canned green chiles. These add a mild spice to the chili, but not a lot of heat.
Chicken Broth – Use a good quality broth to get the best flavor!
Whole Milk – This will add a nice richness to the chili.
Seasoning – We’re keeping the white chili chicken seasoning simple with chili powder, cayenne, oregano, cumin, salt, and black pepper! I’m also serving it up with some cilantro for topping.
What We Love About This WHITE BEAN CHICKEN CHILI Recipe:
- Different: This is a great recipe when you’re in the mood for something hearty like chili, but also in the mood for something a little different!
- Hearty: Between the tender white beans and the chunks of shredded chicken, this chili recipe is hearty and filling.
- Easy: We’re starting with dried beans, which can sound a little intimidating. Don’t worry though – this is easy peasy!
How To Make White Chicken Chili:
Saute the onion in butter until softened and then stir in the green chile and garlic and cook for 2 more minutes.
Rinse and sort through the dried beans and then add them to the pot along with the chicken broth and simmer for 2 hours.
When the beans are nice and tender, add the chicken, seasonings, and milk and give it all a stir.
Simmer uncovered to reduce the liquid a bit and let the flavors all meld together and then dig in!
Helpful Tip!
Some brands of dried beans will come with a packet of seasoning, usually ham flavored. Feel free to add that seasoning in as well if you’d like, or just don’t use it! It’s going to be delicious either way.
For more recipes to use up those bags of super economical dried beans, check out my Instant Pot Pinto Beans and my pulled pork and pinto bean recipe. A traditional red slow cooker chili is always good too!
Serving Suggestions:
Chili is a great dish to serve alongside bread or cornbread! Try this with my homemade sweet cornbread or with this savory and spicy jalapeno cheddar cornbread! Or keep it simple and serve it up with these quick dinner rolls!
And don’t forget about all the ways you can top this chili. We love a sprinkle of fresh cilantro and sliced jalapeno, but a dollop or sour cream, sliced avocado, or a sprinkle of cheddar is delicious too.
Recipe FAQs:
You can keep leftover chili stored in an airtight container in the refrigerator for about 4-5 days. It can be reheated on the stove or in the microwave.
Yes, it is possible to freeze this chili recipe. Let it cool completely before transferring it to a freezer safe container or bag. It can be frozen for up to a couple of months. Thaw overnight in the fridge before reheating.
We don’t think this recipe is too spicy, but the green chiles do add a mild heat. You can use more or less of them depending on how you like it.
This recipe was created using dried beans so the amount of liquid and cook time is specifically for using dried beans. If you want to make this recipe with canned beans, drain and rinse the beans and then add in around 3 cups of broth and warm the chili through.
More Homemade Chili Recipes:
White Chicken Chili
Ingredients
- 1 tablespoon butter
- 1 sweet onion diced
- 12 ounces canned green chiles diced
- 2 cloves garlic minced
- 20 ounces dried great northern beans one package
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup whole milk
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper more or less to taste
- cilantro for serving
Instructions
- Melt the butter in a large dutch oven or stock pot over medium heat. Once melted, add the onion and continue cooking until softened, about 3 minutes.
- Add the chiles and garlic to the onions and cook for 2 minutes more, stirring often.
- Rinse and sort through the beans and discard any debris. Add beans to the pot of onions along with the chicken broth.
- Bring to a boil and reduce to a simmer. Cover the pan and let cook for 2 hours, checking occasionally to be sure there is still enough liquid in the pot to cook the beans. Add additional broth as needed.
- After two hours, check beans for tenderness. Continue cooking until beans are as tender as you'd like. Once tender, add the shredded chicken, milk, cumin, chili powder, salt, pepper, oregano, and cayenne to the pot and stir well.
- Return to a simmer and continue cooking, without the lid, until some liquid has evaporated and the chili has thickened up to your liking.
- Serve topped with fresh cilantro.
Tips & Notes:
Nutrition Information:
Jan Ludwigs says
Can this be frozen?
Karly says
I haven’t frozen this one, but I think it would freeze great.
Karly says
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Karly says
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Joy Polevoy says
Hi! I can’t wait to try this…but living in Canada and I’m not sure if I can buy that brand of beans? Can you let me know the size of the bag so I can substitute? Thank you!
Karly says
Hi Joy! You’ll need a 20 ounce package of beans. 🙂
Agness of Run Agness Run says
Yummy! This is a truly delightful dish! Should I use fresh or dried cilantro, Karly!
Karly says
I’m the queen of dried herbs, but I almost always go for fresh when it comes to cilantro. 🙂
Vernette Sanchez says
Everyone please try Bush’e Can Beans the variety is any type you will need I live in New Mexico so we make alot of Mexican diahes No soaking just open can and heat and The best
Karly says
I’m sure they’re great, but making them from scratch is so much tastier if you have the time. 🙂
mikaela | wyldflour says
Despite my husband being from New Mexico, he is also the whimp! I LOVE the look of this white chicken chili. Chili has always been a staple for me but the hubbs doesn’t like it… UNLESS it is a white chili. I’ve been meaning to look for a good recipe – thanks for sharing!
Sabrina says
couldn’t agree more about dry beans vs canned and non-soupy or thicker chili, it’s just that mine have always been beef and “red” chilis, so in searching for a change, found this and it looks like a very nice change to my wintery chili recipes, so thank you very much!
Rebecca Blackwell says
Yum! I was just wondering what to do with some leftover roast chicken in my refrigerator. Now I know. This will be on our dinner table tonight. Thank you for the recipe!
Caileigh_elise says
How do you cook your chicken?
Karly says
I detail my process for cooked, shredded chicken here: http://www.bunsinmyoven.com/2013/04/07/crockpot-shredded-chicken-a-favorite-for-freezer-meals/ I always keep a few bags in the freezer for meals like this. 🙂
Wanda says
Is it a big deal if I use 2% milk versus whole milk?
Karly says
Nope, not a big. It won’t be quite as creamy, but it’ll be just fine. 🙂
Marsha | Marsha's Baking Addiction says
This white chicken chili sounds and looks amazing, and is the perfect easy dinner on these cold days!
Fran @ G'day Souffle' says
I like my food spicy so I would go full throttle with the chilies. This recipe looks nice and easy, but full of flavor- my kind of food! Happy New Year to you!
Valentina | The Baking Fairy says
This white chicken chili looks absolutely scrumptious! What could be better than a big bowl of this on a chilly night?
Jessy @ The Life Jolie says
I’m almost ashamed to admit I’ve never had white chicken chili! I was actually just thinking about how I need to find a recipe the other day. Yours looks pretty awesome! This is definitely getting added to my meal plan 🙂
Denise Wright says
I have never had white chili before but your pics are so gorgeous and tasty looking I’m going to have to try. I need to try more dry beans. Cans seem so easy but I heard over and over again the dry taste better. Well I’m off to look at your Instant pot Tex Mex beans because I’ve been really trying to use my instant pot more and dry beans would be a great thing to try in it.
Karly says
Yes, beans are perfect for the Instant Pot! Hope you enjoy!