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?
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
Rosie says
This was insane!! As a college student who’s always on the hunt for meal prep recipes, this one really hit the spot on cold winter days. Literally so easy, I halved it as well and it still made a ton. Didn’t have white beans, so used black and no corn. Still delicious, but definitely want to make the real deal sometime soon when I have all the ingredients!
Erin says
Hi Rosie, so happy you loved it and made it your own!!
AnaLisi says
We make this at least once a week in the fall and winter! So easy to make and it’s healthy and filling. My favorite ELW recipe!
Erin says
Hi, so happy you love it so much!
audrey says
This soup is so tasty! And so easy! 10/10! 💛
Erin says
Hi Audrey, so happy you loved it!!
Kelly says
WOW! So good. I added diced green peppers in with the onions and subbed 1 can white beans for black beans to thicken the soup. Adding this to my list of favorite recipes!
Erin says
Hi Kelly, so happy you loved it and made it your own!! 🙂
Av says
My go-to chili recipe!! Everyone I’ve made it for has raved about it. Excellent macros and very filling. Erin does it once again!
Erin says
Hi Av, so happy you loved the chili! 🙂
Chelsea says
What is a serving size? Like a cup or?
Erin says
Hi Chelsea, yes, one cup!
Delia says
Love this recipe and the whole family enjoyed it! We will definitely be making again. Thank you!
Erin says
Hi Delia, so glad it was a hit!!
Barb Luce says
This was so easy and so good, it is now in my favorites as well as my husbands. Thank you so much!
Erin says
Hi Barb, so happy you both enjoyed it! 🙂
Erin M says
This chili is easy to make and so delicious!!!
Erin says
Hi Erin, so glad you enjoyed it!!
Taylor says
Made this for an easy weeknight dinner. Threw it in the crockpot in the morning and ate it when I was off work. Tasted amazing. I could just drink the broth alone without all the toppings…it’s just that good!
Erin says
Hi Taylor, so happy you enjoyed it!!
Jaci says
Wow. This is unbelievably delicious. I am in the first trimester and having a hard time getting nutrients in. I couldn't get this recipe out of my head after coming across it. I followed it to the T- with the exception of adding a can of creamed corn that's been sitting in the pantry for months. Highly, highly recommend. This is definitely a staple now!
Erin says
Hi Jaci, so glad you love it so much!! 🙂
Becca says
Made this soup and it was delicious!!! Can this soup be stored in the freezer?
Erin says
Hi Becca, so glad you loved it and yes, store in an airtight container!
Sherry says
Very tasty and easy to prepare.
I used precooked homemade chicken with chicken breasts.
Added 1 cut up zucchini and 1 sliced red pepper.
Also added 1 tsp of paprika to the combined seasonings.
Then added the cooked sliced chicken, beans and
a handful of parsley and a little cilantro while the food was simmering.
Next time I will try it with fire roasted tomatoes, corn, lime and 1 green pepper.
Erin says
Hi Sherry, so happy you loved the chili and made it your own! Thanks for sharing! 🙂
Laura says
Very good. Needs to be a bit more thick but other than that, it’s great!
Erin says
Hi Laura, so happy you liked it!
Dale Laing says
This soup is absolutely delicious and will be in our regular rotation. Everyone loved it. I used rotisserie chicken so I just added it at the end. Couldn’t be an easier recipe.
Erin says
Hi Dale, so happy you enjoyed it!! 🙂
Linda says
Can I substitute cooked rotisserie chicken and add it at the end?
Erin says
Hi Linda, yes of course! Let me know how it comes out!
Melissa says
This is so good and so easy! I only had chickpeas so I used those and it worked great (just cooked it a little longer).
Some white chicken chili recipes are kind of bland but this one was perfectly spiced with just the right amount of heat. Definitely a new go-to!
Erin says
Hi Melissa, so happy you loved it so much!
Leia says
Really enjoyed making this recipe! I only used one can of chiles and it was still good.
Erin says
Hi Leia, so happy you loved it!! 🙂
Alison says
Super easy crockpot meal & delicious. I did use my immersion blender for a few pulses before serving to thicken it up a lil. Yum.
Erin says
Hi Alison, so happy you loved it!!
Tamar says
Simply delicious! And easy to make! I topped with cilantro and crushed tortilla chips and it’s easily a meal by itself.
Erin says
Hi Tamar, so happy you loved it! 🙂
Tamar says
Still loving this chili and make it on repeat. Can it be frozen? Thanks
Erin says
Hi Tamara, so happy you like it and yes, freezes great!