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. 🌶️
Jump to:
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?
Let us know how it was!if you liked this recipe, try these!
Find more cozy, crowd-pleasing dinners perfect for fall and winter:
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Joanna says
Delicious recipe. Love that it is thickened with beans and yogurt. This is a great way to sneak extra protein in. Easy and flavorful and a family favorite.
Erin says
Hi Joanna, I am thrilled you love it so much!
Emma says
Another delicious ELW recipe! Made this chili tonight and it is so easy and SO full of flavor, it didn't even need any toppings. Will definitely be making this again soon!!
Erin says
Hi Emma, so glad you loved it!
Lily says
This white bean chili is my absolute fav winter recipe!! It is so easy, delicious and so dang flavorful!!! Very easy to substitute as needed, it’s Dan favorite in my house!!!
Erin says
Hi Lily, so happy everyone enjoys it!!
Katherine says
This is me and my boyfriends favorite chili recipe! We sub ground turkey for the chicken breasts and it’s just as amazing. We make this pretty much every Sunday - it’s our go to for a healthier but satisfying chili!
Erin says
Hi Katherine, thanks for sharing! I am so glad you both loved it! 🙂
Jess says
This has become my go-to winter recipe! I love that it’s healthy but you have no idea when you’re eating it
Erin says
Hi Jess, so happy you love it!!
Teri says
This was delicious and so flavorful. I left out the corn but it was still so good. I made it in the crockpot and it turned out great.
Erin says
Hi Teri, I am so glad you loved it!
Samantha says
I made this both stovetop and slowcooker and both were delicious. The chicken is perfectly shreddable and practically fell apart in the slow cooker. This also freezes very well for make ahead dinners!!!
Erin says
Hi Samantha, thanks for sharing! I am thrilled you enjoyed it!
Ali says
This soup is great! I made it earlier in the week and I've genuinely been so excited to eat it for lunch everyday! So warm and comforting
Erin says
Hi Ali, I am so glad you love it!
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!
Erin says
Hi Samantha, I am so glad you and your family enjoyed it!
Penny says
The recipe looks amazing! I was wondering what size cans of white beans, fire-roasted tomatoes and corn you recommend. Thanks! 🙂
Erin says
Hi Penny, thank you!! The cans are all 15oz. Let me know how your chili comes out!
Cara says
How many ounces is the can of fire roasted tomatoes that you add?
Erin says
Hi Cara, the cans are 15oz. Let me know how your chili comes out!
Jenna says
This was amazing! Made this for my parents for dinner and we all loved it! I will definitely be making this throughout winter!
Erin says
Hi Jenna, I am so glad everyone enjoyed it!!
Emma says
This recipe is a staple in my family’s diet! Even the picky eaters like it! I have been making this recipe every other week since quarantine began and it is easily my favorite thing to make and eat! I do leave out the jalapeños but it is still amazing!! 10000/10
Erin says
Hi Emma, thank you for sharing! I am so happy you like it!
Erika says
This chili was delicious! So easy to put together and the perfect meal for a Sunday night watching football. We paired with hint of lime chips 🙂
Erin says
Hi Erika, I am so happy you enjoyed it and great combo!
Courtney Smith says
Hi Erin! Can this be made in the instant pot?
Erin says
Hi Courtney, yes! I just haven't tested it yet, so I don't have exact time measurements. Let me know how it goes for you.
Emily says
Made this for the first time tonight and kinda mad... because I waited too long to try this amazing dish!! Everyone LOVED it and it was immediately put into our family recipe binder. Definitely a keeper!!
Erin says
Hi Emily, thanks for your kind words! I am so happy you enjoyed them!
Lara Roseto says
LOVED this recipe! Super easy and affordable to make! Recipe made enough for several meals. It froze well too! It was so flavorful and tasty I ended up taking the portions I froze out of the freezer (which I had hoped to save for a later date) a few days after putting them in because it was just that good! Thanks Erin!
Erin says
Hi Lara, thanks for the kind words and love that you ate it faster than expected! Thanks for your support!
Tori says
I've made this several times! So good! Definitely recommend Erin's recipes! <3
Erin says
Hi Tori! I am so happy you enjoyed it and thanks for your support!!
Emma says
Made this a few nights ago and it was so good!! Definitely the best chili I’ve ever had🤩
Thank you for all the great recipes
Erin says
Hi Emma, thanks for your kind words!! I am so happy you enjoyed it!
Brie says
Loved this! Made it for a group of friends and I had no leftovers. Everyone said it was amazing! Added chopped green peppers as well- will definitely make again!
Erin says
love the addition of green peppers!! so glad you liked it.