This white chicken chili is one of my most-made dinners once the weather turns cold, and honestly, I don't see that changing anytime soon. It's cozy, it's just so flavorful, and it's BEYOND easy to make - just one pot and minimal chopping. Serve it with a slice of my easy skillet cornbread and you've basically got the ultimate cozy night dinner. 🌶️
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Not Your Average Chili
Most chili recipes go tomato-heavy and beef-based. This one doesn't. White beans, green chiles, and shredded chicken make it lighter and creamier, and a little Greek yogurt at the end gives it that rich, tangy finish without weighing you down.
Building out a full chili lineup? My vegetarian chili and chili and cornbread skillet need to be in the rotation too.
Why You’ll Love This White Chicken Chili
- It's ready in under 40 minutes on the stovetop, or hands-off in the crockpot if you'd rather set it and forget it.
- Mashing a cup of the beans creates a thick, creamy texture without any cream or flour needed.
- It's endlessly toppable, cheese, cilantro, jalapeño, tortilla chips, you really can't go wrong.
- It freezes beautifully, so it's an easy one to double for future-you.
- Multiple people I've made this for have asked for the recipe on the spot. No misses here!!
Ingredient Notes
Most of what's here is straightforward pantry and freezer stuff, but a couple of things are worth flagging before you shop.
- White beans: Mash one cup of these before adding them in, that's the whole trick to a thick, creamy chili with zero dairy doing the heavy lifting up front.
- Green chiles: Mild, tangy heat. Want more spice? Cayenne and a diced jalapeño on top will get you there. Want it milder? Use just one can of chiles instead of two.
- Greek yogurt: Stands in for sour cream, both in the chili and on top. Full-fat or 2%, either works.
- Making it vegetarian: Skip the chicken and swap the chicken broth for vegetable broth. The beans and chiles still give you plenty to work with.
Erin's Expert Tips
Mash one cup of the white beans with a potato masher until soft before adding them to the pot, this is THE secret to that thick, creamy consistency, no heavy cream or flour needed.
Add the chicken breasts in raw and let them cook right in the broth for 15-20 minutes, no need to cook them separately first.
Wait until the heat is completely off before stirring in the Greek yogurt and lime juice. Adding dairy to a boiling pot can cause it to curdle, and nobody wants that in their chili!
How to make white chicken chili
Three easy stages: build the base, cook the chicken right in the broth, then shred and finish it off with yogurt and lime. Minimal prep, mostly hands-off simmering.
- Step 1: Sauté the onion in olive oil until soft, then add the garlic and spices.
- Step 2: Stir in the broth, mashed and whole beans, green chiles, tomatoes, corn.
- Step 3: Add raw chicken breasts. Bring to a boil, then reduce to a simmer and cook 15-20 minutes until the chicken is cooked through.
- Step 4: Remove the chicken, shred it once cool enough to handle, then add it back to the pot.
- Step 5: Turn off the heat and stir in the lime juice and Greek yogurt.
- Step 6: Assemble and serve!
Frequently Asked Questions
Below are some common questions about this white chicken chili. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yep! Place all the ingredients in the crockpot and cook on low for 5-6 hours. Shred the chicken with a fork once done and stir it back in before serving.
Yes, boneless skinless thighs work well here and tend to stay a little juicier. The cook time is about the same, just check that they're cooked through before shredding.
Mashed beans are the easiest no-extra-ingredient method, but a spoonful of cream cheese or a splash of heavy cream stirred in at the end will also thicken things up if you want an even richer chili.
You can, you'll just miss out on the chicken soaking up flavor from the broth. If you go this route, stir in about 3 cups of shredded rotisserie chicken at the same point you'd add the lime juice and yogurt.
100%, this is a great make-ahead meal. Chop everything and store it in a freezer bag, then thaw before cooking on the stove or in the crockpot. If you're freezing leftovers of the finished chili instead, freeze it before stirring in the Greek yogurt if you can, dairy doesn't always thaw back to the same texture. Stir it in fresh after reheating. It'll keep in the freezer for up to 3 months.
Yes. Sauté the onion and garlic right in the pot, then add the broth, beans, chiles, tomatoes, corn, and raw chicken. Cook on Manual/High Pressure for 8 minutes, then let the pressure release naturally for 15 minutes before shredding the chicken and stirring in the lime juice and yogurt.
Storing leftovers
Store leftovers in an airtight container in the fridge for up to 3-4 days. It reheats great on the stove or in the microwave, and honestly? Even better the next day.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Easy White Chicken Chili Recipe (Stovetop or Crockpot)
Ingredients
Method
- Saute onions in olive oil until soft. Add in garlic for one minute and then add in all spices.
- In a separate bowl, mash 1 cup of beans with a potato masher until soft, we will use this to thicken the soup.
- Add broth, mashed and regular beans, green chiles, fire roasted tomatoes, and corn into pot. Then add in the chicken breasts and cook at medium-high heat.
- Once it comes to a boil, reduce heat to simmer and cook 15-20 minutes until chicken is cooked through, this will vary depending on the size of the chicken breasts.
- Once chicken is cooked, turn off heat and take out the breasts. When chicken is cool enough to handle, shred with two forks.
- Add the chicken back in, along with the juice of one lime and the Greek yogurt.
- Stir all together and serve with extra toppings such as cilantro, Greek yogurt, cheese, tortilla strips, and jalapenos.
Nutrition
Notes
- Mash One Cup of Beans Before Adding: Before adding the beans to the pot, take 1 cup of white beans and mash them with a potato masher until soft. This is the secret to that thick, creamy consistency without needing any heavy cream or flour.
- Add the Chicken Raw: Drop the chicken breasts right into the pot raw and let them cook in the broth for 15–20 minutes until cooked through.
- Add the Greek Yogurt Off the Heat: Turn off the heat completely before stirring in the Greek yogurt and lime juice. Adding dairy to a boiling pot can cause it to curdle, and nobody wants that in their chili!
Tried this recipe?
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Find more cozy, crowd-pleasing dinners perfect for fall and winter:
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Rachel says
This was definitely the best white chicken chili I've ever had, let alone made. SOOO good!!
Erin says
YAY! Love hearing this 🙂
Nicole says
Absolutely loved this soup, and so did my fiancé! Definitely added this to my list of things to make again!
Erin says
So glad you both liked it!!
Jessica says
This is the easiest and most delicious recipe to throw together. My stubborn protein forward boyfriend who doesn't think soup is a meal begged me to make this three weeks in a row. It's healthy and tastes delicious. Erin is also wicked helpful when it comes to DMs and asking questions. A lot of bloggers with this size following wouldn't have the time to get around to you, but Erin has answered all my messages within minutes. She really cares about her followers!
Erin says
YOU ARE SO SWEET! Thank you for this - so glad your non-soup eating BF liked it!!
Linda Shemely says
I made this tonight.
I didn't have greek yogurt so used light sour cream (Aldi). So good, as usual!!!!
Erin says
SO glad you love it Linda!!
Nichole says
Made this for dinner in the crockpot and it was so simple and had such a homey feel. My boyfriend was OBSESSED, will definitely be making again!
Erin says
I'm so glad you guys liked it! Thanks for sharing!!
Raquel Fanucchi says
Made a big pot of this and the whole family loved it
Erin says
This makes me so happy!! Thanks for sharing.
Erin says
Hi Raquel, I am thrilled you love it so much!!
Alexandra says
This looks so good! I'm looking forward to trying it for the Superbowl this weekend!
Erin says
Hi Alexandra, thanks for your kind words! How did it come out?
Carissa says
Made this for dinner tonight and it was SO easy and delicious! I am on a dairy-free journey so I didn't add the greek yogurt. I am used to loading my chili up with shredded cheese and sour cream but this recipe had so much flavor, it was perfectly good without! I did forget to buy a can of corn so had to do without but will be adding it next time I make it!
Erin says
Wow, love to hear this! Thank you for sharing!!
Erin says
Hi Carissa, thank you so much for your kind words! I am so happy you enjoyed it and made it your own!
Rachael says
This was such a easy and fantastic recipe! Per Erin's suggestion on Instagram, I also added a can of fire roasted tomatoes and it came out perfect! We will definitely be making this recipe again!
Erin says
So glad you liked it Rachel!
Erin says
Hi Rachael, thanks for your kind words and support! I am so happy you enjoyed it!!
Abby says
Simple ingredients and good flavor! Loved it!
Erin says
Hi Abby, I am so happy you enjoyed it!
Lea says
Delicious and so simple to make. Loved by 3 generations!!
Erin says
Hi Lea, I am so happy everyone enjoyed them!!
Kathy says
Delicious! Easy to make. I used ground chicken though.
I think you forgot to add the spices to the end of your instructions!
Erin says
Hi Kathy, thanks for your kind words! Step 1 is to add in all spices after the garlic. Hope this helps! 🙂
Kelani Kline says
Just made this for dinner tonight! I made it vegetarian with vegan chicken broth, leftover Quorn meatless roast (instead of chicken) and I threw in some chickpeas. I topped it with shredded cheese and avocado. SSOOO good!!
Erin says
Hi Kelani, thank you so much for your kind words! I am so happy you enjoyed it and made it your own!!
Katelyn says
Made this tonight! So good! I added a jar of salsa verde for a little extra kick! So good and will make again! Thanks!
Erin says
Hi Katelyn, I am so happy you love it!! 🙂
Jaclyn says
Just made for the first time and I will surely be making this again and again. Easy and super yummy!
Erin says
Hi Jaclyn, I am so happy to hear that!! 🙂
Stef says
Just made this and LOVE it! I didn’t have cumin so I added some taco seasoning instead. Soo good!
Erin says
Hi Stef, thank you for your kind words! I am so happy you loved it and made it your own! 🙂
Lauren says
Do I mash the beans if making in the crockpot?
Erin says
Yes!!
Ellen says
What size is each serving? Thanks!
Erin says
about one cup!
Samantha says
AMAZING recipe as always! It’s so good topped with tortilla chips, avocado, and sour cream! I made it for lunch and it was so good that my family also wanted it for dinner!
Nathan says
Delicious! Perfectly seasoned, great recipe
Erin says
Hi Nathan, so happy you liked it!
Lea says
Just to confirm...all the spices are added in step 3? Going to make this tonight! Mmmmm!
Erin says
Yes!! Enjoy!
Tom says
So fresh and delicious!
Erin says
Hi Tom! I am so happy you liked it!