White chicken chili is a comforting, flavorful dish that combines the richness of a traditional chili with the lightness of white beans and chicken. It’s a perfect meal for those who crave the warmth and heartiness of chili but want a twist on the classic beef version. This dish is a great choice for cozy dinners, gatherings, or meal prepping, offering a blend of creamy, spicy, and savory flavors in every spoonful.
The base of white chicken chili features tender, shredded chicken, often cooked in a slow cooker or on the stovetop until it’s juicy and easy to pull apart. White beans, such as cannellini or great northern beans, provide a creamy texture and make the chili feel hearty without being heavy. The addition of green chilies, garlic, and onions infuses the dish with a savory depth, while a blend of spices like cumin, coriander, and chili powder adds a bit of warmth and complexity.
What makes white chicken chili stand out is its creamy texture. Many recipes incorporate cream cheese or sour cream, which adds richness and smoothness to the broth, making each spoonful comforting and satisfying. You can adjust the level of heat by adding more or less green chilies or a sprinkle of cayenne pepper, depending on your spice preference. For a bit of tang, a squeeze of lime juice can brighten up the flavors and balance the richness of the chili.
White chicken chili is also incredibly versatile. You can make it as mild or spicy as you like, and it’s easy to customize with your favorite ingredients. Add some corn for a touch of sweetness, or throw in some diced bell peppers for extra crunch and color. Toppings like shredded cheese, fresh cilantro, sour cream, or tortilla chips can elevate the chili, giving it a delicious finish with added texture.
Perfect for colder months or when you need a quick, satisfying meal, white chicken chili is a crowd-pleaser that’s simple to make and packed with flavor. It’s a lighter alternative to traditional chili, yet still hearty enough to fill you up and warm you from the inside out.
Ingredients
- 1 lb chicken breast boneless, skinless, diced
- 2 cups chicken broth
- 1 can white beans drained and rinsed
- 1 cup salsa verde
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 cup corn frozen
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
Instructions
- In a large pot, heat some oil over medium heat.
- Add the diced chicken breast and cook until browned.
- Stir in the chicken broth, white beans, salsa verde, ground cumin, chili powder, and garlic powder.
- Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
- Add the frozen corn and cook for an additional 10 minutes.
- Season with salt and black pepper to taste.
- Serve hot and enjoy!
Nutrition
I wasn’t sure about salsa verde in chili… but wow, it works! Surprised, but happy!
I swear I followed it, but my chicken got dry at step 2. Maybe because I cooked it too long browning. Still edible though, and the beans helped.
I made this but I swapped the chicken for tofu. Wasn’t great… kinda mushy.
Skeptical at first, but this really hit the spot. Thanks!
I’m not a cook, but this was easy enough for me. Yay!!
Not bad, but can someone tell me if the corn is necessary? I forgot to add it.
Why would you even use corn? It’s just filler! Stick to the chicken and beans. Much better!
The corn adds sweetness and texture, but you can totally skip it. It’ll still taste good!
A recipe with so few ingredients and it tasts so good! Simple and delicious!
Waste of chicken, to be honest. Looked better than it tasted.
Made this tonight—super comforting and not too heavy. The salsa verde really brightens it up. I used a little extra cumin because I can’t help myself 😄
Too much corn, it was overwhelming! Disapointed.
Yum! This chili is bomb! Who knew chicken could taste this good?
I agree! This chili is amazing. I added some jalapeños for an extra kick!
Hmm, chicken in chili? Isn’t that kinda weird? I’ve always used beef.
Super easy and quick! I added some jalapeños for kick and it was fire! 🔥
I just don’t get the hype around this. Chicken and beans mixed together, blah.
I totally disagree! This is super tasty and perfect for chilly days. Maybe you just need to try it differently?
This was sooo good! My whole family loved it! Will definitely make again.
Followed the recipe exactly, but it came out a bit bland. Needs more seasoning!
Followed it to a T and it was perfect. Good recipe for chilly nights!
I followed it exactly and it was honestly delicious. The chicken stayed tender and the chili powder + cumin combo is on point. Will make again.
Love hearing this! I did the same thing and the cumin + chili powder combo really makes it taste “right” for chili. Glad yours stayed tender—makes me want to make it again this week 😋
I didn’t have salsa verde so I subbed regular salsa… worst idea lol. The flavor was all over the place. Use salsa verde if you can.
I added more garlic. Better for my nose!
I love garlic too! It really does add a nice kick, especially in chili. Great choice!
Too much garlic can ruin it, don’t you think? I prefer a milder taste.
I love white chicken chili but I’m skeptical about only 30 minutes—chicken should be tender though, right? Mine was fine, but I’d simmer longer if using thicker chicken pieces.
I dunno why you add corn, it ruins the texture for me. I’ll skip it next time.
Nah, corn is essential for this chili! Maybe just try it once more before you skip it.
I think the corn adds a nice sweetness to balance the spice! But hey, everyone has their own taste, right?
This is such a cozy chili—salsa verde makes it feel bright and not heavy. I simmered a little longer and it was perfect.
I accidentally used canned corn instead of frozen and it got kinda mushy—lesson learned. Flavor was still good though.
I don’t know, it seemed a bit bland to me. Maybe add more spice?
Can I use canned chicken instead? I hate cooking chicken.
I dunno, canned chicken? Isn’t it gonna be kinda mushy? I like my chili with the real stuff. But hey, if you hate cooking it, go for it!
Absolutely! Canned chicken will work just fine if you’re not up for cooking fresh chicken. Just drain it well and add it in.
Chili without beans is just wrong, but this was okay.
Beans or no beans, chili’s chili! I think this recipe looks good even without the beans. Might give it a try anyway.
I totally agree! Chili without beans doesn’t feel right, but I still enjoyed this recipe. The salsa verde adds a nice twist!
I don’t really like beans, so I just left them out. Wasn’t as good… maybe that was the issue.
This recipe is amazing! My whole family loved it! Definitely a keeper.
Not gonna lie, I was skeptical about using only salsa verde—thought it’d be too tangy. But it actually works and the beans mellow it out.
So easy to make! I let it simmer for an hour and it turned out rich and delicious!
This chili was sooo good! Even my picky kids loved it! 😍
It was okay, but I think I prefer chili with beef. Just my preference, I guess!
I dunno about this. White chicken chili? Sounds strange. Is it supposed to be spicy?
Amazing recipe! So easy and delicious. I’ll definitely make this again.
1 tsp salt to taste is too vague lol. I ended up overdoing it by mistake. But at least the chicken stayed tender.
I followed the recipe exactly but mine turned out soupy. What went wrong??
I think you forgot to mention when to put the beans! 🙄 Messed up my dinner!
This is my go-to recipe for chilly nights! Warm and filling 😋
This does sound great for a cold night! I’m definitely trying it soon! 😊
White beans? never thought of that! Real creamy tho.
It was okay, but I think it needs more spice. Added jalapeños and it helped.
Why chicken breast instead of thighs? Breast always gets a little dry for me. Still, I bet the salsa verde keeps it from being bland.
Totally feel you—chicken breast dries out fast. I think the salsa verde + broth helps a bit, but thighs would be more forgiving and juicier. If you swap in thighs, just dice them and simmer a few minutes longer (or until they shred easily). Also, don’t overcook past the simmer window.
Quick and easy! Just what I needed on a busy weeknight. 🙂
Could I swap the white beans for chickpeas? I feel like it’d still work, just different texture. Anyone try that?
I tried it, and the chicken took forever to cook. Maybe I did it wrong?
Maybe you left it on too low heat? I always cook mine a bit higher.
I think you might have needed to cut the chicken smaller. It cooks faster that way! I had no issues.
Delicious! I added some diced jalapeños for a kick. Perfect warmth!
Jalapeños in chili? Isn’t that a bit much? I’m not sure it’s supposed to be spicy.
Sounds amazing! I love the idea of adding jalapeños. I might try that next time!
I found it kinda bland. More spices needed for my taste!
Not a fan of chicken. I used turkey instead and it worked!
I’m not a fan of chicken but this was surprisingly good! What an awesome twist!
Really? Chicken in chili? Seems kinda weird to me… Not sure I’d try it.
I’m also not usually a chicken fan but I loved this recipe! The flavors are amazing!
Love this chili! Perfect for cold nights, I add some cheese on top too. Yum!
Too much chicken, less chicken next time maybe???
Wow, my kids loved this! And I love how simple it is. Thx!
I didn’t have salsa verde, used regular salsa instead. Still good tho!
Glad it turned out good! Regular salsa works too, gotta make it to your taste. 😊
I dunno, but I think salsa verde is like the key part in this recipe. How is it still good? 🤔
This is the best chili I’ve ever made! So easy and delicious!
Why is it called white chicken chili? Color looks green with salsa verde.
Pretty solid recipe, but I think it needs a bit more salt—my beans kind of muted the flavor. Next time I’ll taste as I go.
Totally agree—white beans can dull things a bit. I usually add a pinch more salt and also a squeeze of lime at the end for brightness. “Taste as you go” is the real move here.
Wasn’t so sure about the salsa verde, but damn it was good!
Salsa verde? Really? Not sure if it goes with chicken chili. 🤔
I was skeptical too, but now I’m a fan! The salsa verde really gives it a kick. 👏
Yum! Real good. I used leftover chicken, came out great!
Cumin and chili powder? I thought it was too much flavor. Just wasn’t right for me. Disappointed.
I’ve made this recipe several times and love it! The cumin and chili powder add depth to the flavor, but I guess it’s not for everyone. Maybe try less spice next time?
Yummy! I made it for a potluck and everyone asked for the recipe! 👍
This tastes healthy and fast, which is always a win. I served it with tortilla chips and it was gone in like 10 minutes.
I think i did something wrong, mine tasted bland. More spices next time.
I totally agree! I added more spices too and it made a huge difference. Don’t be afraid to experiment!
Bland? Really? I thought it was pretty good. Maybe you just need to adjust your taste buds?
My kids didn’t like it. They said it was ‘too weird’ compared to regular chili.
I get that! My kids are picky too. Maybe try adding more spices or some cheese to make it more familiar for them.
Weird? It’s just chili but with chicken and white beans. Kids just need to try new things! 😅
Not even close to the chili I make. A lil too soupy!
I think you might’ve missed a step! This chili is actually supposed to be a bit on the soupy side. Maybe try less broth next time?
This was so good! My family devoured it and asked for seconds. Definitely a keeper!
I’m glad to hear that! It’s always great when a recipe becomes a family favorite. What do you like most about it?
It’s not bad, but I feel like it needs more flavor. Maybe some additional spices? I dunno.
Eww chicken beans?? What is this recipe? I don’t get why people like this.
Okay but 1 tsp salt to taste is basically nothing if your salsa is mild. I ended up seasoning after and it was better.
Not bad, but mine turned out kinda bland even after salting. I think my salsa verde was mild—add more chili powder or some lime to wake it up.
Gonna add some cheese next time for sure.
Cheese sounds great! I’ve never thought of that. Can’t wait to try it too!
It was ok, but I thought it would be spicier. More chili powder next time, I guess.
Tastes like a dream, super creamy! I didn’t have salsa verde though.
Had to tweak it a bit—added some jalapenos for spice because we like it hottt!!! 🔥
Pretty good, but mine turned out a bit bland even after salting. Next time I’ll add lime juice or more salsa verde. Still easy though!
My kids wouldn’t eat it. They only like mac and cheese. 🤷♂️
Mac and cheese is yummy too, but this chili is soooo good! Just give it a shot!
Have you tried adding some cheese? Might make it more kid-friendly! 🧀
Yummy! Perfect for my Sunday dinner. Will make again! 👍
Not gonna lie, I was skeptical about white chicken chili without cheese. But it still hit. I added shredded cheddar after serving and wow.
This was so good! My kids loved it, even my picky eater! Will make again.
This is my new go-to. I added a diced onion and a minced jalapeño because I’m not afraid of flavor. Big hit with my family.
Is this even chili? Looks more like soup. But it good!
Chili is supposed to be spicy! This is like a soup 😅
So easy and quick! Perfect for weeknights. Thank you!
Made this last night—so easy and it actually tastes like “chili” instead of just soup. The salsa verde really shines. Would make again!
Yes! That’s exactly how I feel about salsa verde in this—adds that real chili vibe. Glad it turned out for you!
Simple and quick, exactly what I need. Thanks for sharing! 👏
This is a terrible recipe. Chili is supposed to be red, not green! What were you thinking?
2 cups broth feels like a lot? Mine was more soupy than chili. Also could use some thicker—maybe mash a bit of beans. Still edible tho
I get you—mine was definitely more stew/soupy too. I’ve started with 1 1/2 cups broth instead of 2 and it thickens up after simmering.
Can’t believe how simple it is! Even my kids liked it! Yay!
Umm… “some oil” is not a measurement 😅 I guessed and it was okay. Could use more guidance, but taste-wise it worked.
Totally agree—“some oil” is vague 😅 I usually do 1–2 tbsp just to coat the pan. Also I’ve found browning the chicken longer helps the chili taste way more robust.
Wait, 1 tsp salt to taste… that’s like… you never know how much? I used “a pinch” and mine tasted bland. Next time I’m gonna measure it like 1/2 tsp first, then adjust. Otherwise looks good though.
Pretty solid comfort food. I didn’t have cumin so I used a little smoked paprika and it came out different but still good. Next time I’ll follow the spice list closer.
Just okay… too bland. I added hot sauce to spice it up.
I don’t get all the hype. It’s just chicken and beans…
I dont trust recipes with so few spices. It could use more flavor.
I totally get what you mean! A little extra seasoning could really amp up the flavor. Maybe add some fresh herbs or even a dash of cayenne? Just a thought!
This recipe is good as is. Sometimes simple is better, trust me! All those spices make it too complicated. Keep it easy!
I added some jalapenos for heat, yum! Great recipe otherwise!
This looks super comforting—salsa verde in chili is such a good move. I’ll probably add a squeeze of lime at the end too.
White chili usually needs cream or cheese or it’s kinda bland in my experience. Salsa verde helps, but I’d still add a little sour cream/cheddar… just saying. Also 30 min might be tight for the chicken—depends how big the dice are.
Yesss salsa verde is the secret weapon 👏 Lime at the end is perfect—makes it taste bright instead of heavy.
Absolutely loved this recipe! It was so easy and delicious. Will definitely make again.
I’m glad you loved it! It’s become a go-to for me too. Perfect for chilly nights!
Garlic powder at 1 tsp felt like a lot to me (maybe my brand is strong). I might use fresh garlic next time and keep everything else.
I liked it, but mine was a little bland even after seasoning. Maybe my salsa verde was mild? Still, texture was great.
Made it exactly as written and it turned out really good. The cumin + chili powder combo tastes legit. Would definitely make again.
Made it tonight and it was really tasty, but I needed more salt than the recipe said. Also simmering the full 30 mins helped thicken it a bit.
The ingredient list is simple and it actually tastes like “real” chili. I’m surprised how flavorful it got without tons of steps.
Not bad, but it was kinda bland until I added extra cumin and maybe a pinch of smoked paprika. Would recommend doctoring it.
Totally agree—mine tasted a little flat at first too. I bumped the cumin and added smoked paprika and it turned out way better. Definitely “doctor it” chili vibes.
I don’t know… cumin overload isn’t always good. I’d rather add more salt or maybe a squeeze of lime at the end. Smoked paprika sounds nice though. What do you think makes it bland at first?