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
Kristina says
Loved this recipe. I used canned chicken so this took a total of 15 minutes. Super filling and healthy-- thank you!!
Erin says
Hi Kristina, so glad you loved it!!
Laura B says
Perfect to prep and freeze for postpartum meal prep!!
Erin says
Hi Laura, so glad you liked it!
Faith Simon says
Literally my boyfriend's favorite meal. I bought chips to dip in it and served crushed on top.
Erin says
Hi Faith, so glad he loves it!!
Erica says
Such a great recipe!! Super filling. I used an immersion blender to “mash” the beans with some chicken stock.
Erin says
Hi Erica, so glad you liked the chili!
Brooke says
So good!! Even on a rainy summers night.
Erin says
Hi Brooke, so glad you loved it!!
Laura says
So good! Made in the crockpot so it was easy to throw together in the am. Used diced tomates with green chilis because that's what I had on hand, also used frozen corn. All turned out great. Realizing now that since I used my crockpot, I missed the step about mashing some beans so the more soup like consistency makes sense - it was still great! Had plenty of leftovers for lunch and the freezer. When reheating the next day, adding some ditalini pasta. HIGHLY RECOMMEND!!
Erin says
Hi Laura, I am so happy you enjoyed the chili and made it your own!!
Molly says
So yummy and a new favorite! Even my friend who doesn't typically like soup loved this recipe.
Erin says
Hi Molly, so happy you both enjoyed it!!
Leah says
Could I sub in a rotisserie chicken?
Erin says
Hi Leah, sure! I haven't tried it that way before, but let me know how it comes out!
monica says
SO delicious, flavorful, hearty, makes you feel good after eating it, and great meal prep dish for the week!
Erin says
Hi Monica, so glad you liked it!
Kelli says
So good! Probably the best white chicken chili I have ever made. Even better on day 2.
Erin says
Hi Kelli, so happy you loved it!!
Beckie Maddox says
This is fantastic and super easy! Only sub I did was use a white onion vs yellow and it was delicious. Such a great recipe for a Sunday football playoff day or any day really. Make this for your family. They will love it!!!
Erin says
Hi Beckie, I am so happy you liked it and made it your own!
nikki says
this is one of my favorite recipes I’ve made!! so flavorful & so delicious! i threw everything in the crockpot & it was too easy! (I just saw in the comment & recipe about mashing the beans, but I didn’t do that & it was still really good!) Will definitely make again- easiest meal prep ever!!!! thank you Erin!
Erin says
Hi Nikki, I am so happy you enjoyed it so much!! 🙂
Kristyn Conrad says
I was looking to make a soup on this cold, snowy day & didn’t want to run to the store for ingredients. Sure enough I had most of the ingredients for the white chicken chili. I only had to substitute a can of kidney beans because I only had one can of white which I smashed. The chili was easy to make & super tasty! The fresh lime & yogurt made it extra!
Erin says
Hi Kristyn, ah love hearing that! So glad you enjoyed it!
Meaghan Johnson says
I’ve made a few chili recipes over the years and especially white chicken chili and this is by far my favorite. So so good!
Erin says
Hi Meaghan, so happy you loved it!
Brittany says
If your making it in the crockpot do you add the Greek yogurt in the beginning or only at then end ?
Erin says
Hi Brittany, you'd add it to the end. Let me know how yours comes out!
Erin says
Such a simple meal to make on a weeknight. I’m recovering from jaw surgery & wanted a different soup so I hopped on over to my favorite food blogger & found this recipe! I substituted Greek yogurt for cashew milk yogurt (dairy allergy) & didn’t shred the chicken because I have to purée everything right now anyway. My final product wasn’t as thick as Erin’s (likely due to the consistency of the yogurt used), but the flavor is fantastic (even puréed 😂). Can’t wait to find another recipe to try!
Erin says
Hi Erin, I am so happy you enjoyed it and made it your own and hope you feel better soon!
Alyssa says
Literally my favorite white bean chili recipe to date! I usually sub Lima beans or green peas since I can tolerate corn and nonetheless it’s delicious 😋
Erin says
Hi Alyssa, so happy you enjoyed it!
Taylor says
This. Is. So. Flipping. DELICIOUS!!! And so easy!!!! Absolutely adding to my regular rotation of recipes. Perfect if you’re prepping multiple meals for lunches etc.
Erin says
Hi Taylor, I am so thrilled you loved it!!
Tessa says
I've made this chili about five times now...SO good every time! Thanks for the awesome recipe!
Erin says
Hi Tessa, I am so happy you love it so much!
Lily says
This chili is fan favorite in my house hold!! Flavorful, easy to make and just darn right delicious! Easy to substitute as needed for what you have in the fridge as well. I make this at least once a week. I have made it on the stove top and in the instant pot, both just as good! 10/10!!!
Erin says
Hi Lily, I am so happy everyone loves it! Thanks for sharing!!
Olivia Wills says
I loved this recipe so much!!!! I have been wanting to make chicken chili for a long time now and decided to look up your recipe and make it, and it was one of my favorites!!! Will definitely be making this again!!!! 🙂
Erin says
Hi Olivia, I am so happy you enjoyed it!!