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
Becca says
Wonderful soup for a chilly & rainy day!! Super easy in the crock pot!
Erin says
Hi Becca, so happy you enjoyed it! 🙂
Lindsay Hopkins says
All I have to say is: yum!! What an easy, delicious meal for a chilly Sunday!
Erin says
Hi Lindsay, so happy you enjoyed it!! 🙂
Chelsea says
Really tasty! Great meal prep option and perfect with some Tjs corn dippers on top 🙂
Erin says
Hi Chelsea, so happy you love it! 🙂
Crystal says
Do you have a recommended vegetarian alternative for the chicken? A different type of bean, maybe? This looks delish and I would love to try, minus the chicken!
Erin says
Hi Crystal, yes, you can use literally any bean! Chickpeas might be great! Let me know what you decide and how the chili comes out! 🙂
danielle says
Oh.my.goodness this is my new favorite chili! It’s so flavorful, satiating yet light. Super easy to make too! I added extra lime juice, crushed tortilla chips, greek yogurt and Mexican shredded cheese to the top. Husband approved too! Thank you Erin!!!
Erin says
Hi Danielle, so glad you both loved it and great idea!!
Allison says
When making in a crockpot do you still cook the onions beforehand? or add them in raw!
Erin says
Hi Allison, you can add them raw. Let me know how your chili comes out!
Maddy says
Hit the spot! Thanks Erin!
Erin says
Hi Maddy, so happy you loved it! 🙂
Allysa says
What could I sub for the Greek yogurt
Erin says
Hi Allysa, you could use sour cream or cream cheese. Let me know what you do and how it comes out!
Lauren says
Wow yes! Made this for my family and they all loved it. I added 3 chicken breasts (plus 1/2 cup more chicken broth) to the recipe instead of 2 breasts, just to add more protein. It turned out great. I like spice so I put the chopped jalapeno as a topping and this is what it needed, a kick. This is a healthy recipe and lasted for a few days of lunches after too. Thank you Erin
Erin says
Hi Lauren, so happy you all enjoyed it and made it your own!!
Mackenzie says
I love all of your recipes and this one was soo perfect for a gloomy fall day. I highly recommend this one 🙂 turned out great and still felt light.
Erin says
Hi Mackenzie, so happy you loved it! Thanks for sharing! 🙂
Theresa D Crowe says
Your picture is not the same as the recipe.
I made the chicken chili. I just changed it a bit. No chiles, no fire roasted tomatoes, no corn. (Did not have these.) I used dried navy beans dehydrated, minced onion and garlic. I also put more chili powder in, about 1 tbsp, 1 tsp is way too small of an amount. I also used white pepper instead of black pepper. I put a can of diced tomatoes in. Letting it simmer, I added the lime juice and Greek yogurt, then let is sit off of the heat. It turned out pretty good.
Holly Pokrandt says
If I am planning to make a day or two ahead, do you wait and add the 1/2 cup Greek yogurt when you are ready to eat or when you add back the chicken. Thank you
Erin says
Hi Holly, when you add back the chicken is fine! Let me know how it comes out!
Katy says
I would have sworn I made your delicious white chili recipe with an instant pot. Do you no longer have the times for the instant pot? Thanks so much for your help!
Erin says
Hi Katy, you might have. I don't have times for it, but feel free to give it a try and let me know how it comes out!!
Kellen says
Threw everything in the crockpot and it turned out delicious 👌🏼
Erin says
Hi Kellen, so happy you enjoyed it!!
Hannah says
Super easy in the crockpot and a cozy meal for winter!
Erin says
Hi Hannah, so glad you loved it!!
Sydney says
SO yummy and so easy! This (along with many other ELW recipes) is on repeat in my kitchen! Thank you so much for sharing your recipes, Erin!
Erin says
Hi Sydney, so happy you loved them and thanks for your support!! 🙂
Taylor says
I just came across this recipe and knew I had to try it. It's so easy to make and delicious! Thanks for sharing, Erin!
Erin says
Hi Taylor, I am so glad you liked it!!
Steph says
So good! Could not find green chili’s at my store, instead added in some extra green onion and chopped up jalapeños. So light and tasty, doesn’t feel like you are eating heavy chili!
Erin says
Hi Steph, I am so glad you liked it and made it your own!!
Teri says
5 stars for this recipe, my family loves it! I used cooked ground turkey and left out the corn and put it all in the crockpot, so delicious!
Erin says
Hi Teri, so happy you and your family all loved it!! 🙂
Katie S says
So so good!! A fall and winter favorite for sure!
Erin says
Hi Katie, so happy you loved it!!