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
Lee Ann says
Absolutely delicious! Perfect amount of spice. Super easy to throw together. Thanks for this keeper!
Erin says
Hi Lee Ann, so happy you loved it!!
April says
Dalish! This is a winner!
Erin says
Hi April, so lad you enjoyed it! 🙂
Kayla says
If making this in the crockpot, do I still need to sauté the onions and garlic + mash the beans? Thanks!
Erin says
Hi Kayla, no need! I'd still mash the beans if you want it a little thicker but not necessary. 🙂
Logan Brodmann says
So delicious! My 9 month old loves it too ❤️
Erin says
Hi Logan, so happy it is a hit!! 🙂
Laura says
Wow, this recipe was amazing! I made it for my parents, and we all loved it! I will definitely save and make it again. I’m looking forward to trying it in a crock pot next time. Thank you!!!
Erin says
Hi Laura, so happy you all loved it so much!! 🙂
Cassidy says
This was so good! Feeds a big family, and my whole family really enjoyed it! Goes great with a piece of cornbread too.
Erin says
Hi Cassidy, so glad you liked it and yes, cornbread would be so good with it!!
Jazmyne says
This was so good! I was lazy and used a cut up rotisserie chicken and no corn but otherwise this was so good and perfect for a cold rainy night! Will definitely make again 🙂
Erin says
Hi Jazmyne, so happy you loved it and made it your own! 🙂
christina says
first time ever making a white chicken chili and loved how easy it was! tasted amazing and went over so well with the fam!
Erin says
Hi Christina, so happy you loved it!!
Melissa says
Hi! Approximately how big is one serving size? Needing to know for the purpose of nutrition tracking 🙂 thank you!
Erin says
Hi Melissa, a serving is 1 cup. Hope you love it! 🙂
Maria says
Hi! Is there any way to make this dairy free? Or is dairy free Greek yogurt just not the same? Thanks!!
Erin says
Hi Maria, yes, that should be fine and work! Let me know how it comes out!
Ellen says
Absolutely amazing! I just tried this recipe for the first time last week, and it blew my mind. The flavors were perfect. The instructions were easy to follow. This recipe is perfect for meal prepping for a busy week.
Erin says
Hi Ellen, so happy you loved it so much! 🙂
jazmyne says
So good and easy!! 10/10 will make again
Erin says
Hi Jazmyne, so glad you love it! 🙂
Chelle says
What size can of white beans?
Erin says
Hi Chelle, about a 15oz can works!
Leslie says
can you freeze this?
Erin says
Hi Leslie, yep, feel free to store in an airtight container in the freezer.
Katie says
If I do it crockpot, do I throw everything in and then add the Greek yogurt and lime at the very end? Not sure how to do it as a crockpot exactly.
Erin says
Hi Katie, yep, that would work great! Get your yogurt to room temperature so it doesn’t curdle. Let me know how it comes out!
Elizabeth says
Loved this as a switch up from our usual chili. So quick and easy to throw together on a weeknight, and it gave lots of leftovers for the next day. Definitely adding in the greek yogurt, lime, and tortilla chips brought it all together!
Erin says
Hi Elizabeth, so happy you loved it so much! 🙂
KFarmgirl says
what size can for the fire roasted tomatoes?
Erin says
Hi, it is 14.5oz. Let me know how your chili comes out!!
Alex P. says
This is a go to meal in our house! It’s super easy and just as good leftover the next day.
Erin says
Hi Alex, so happy you loved it! 🙂
Olivia says
I usually cook your recipes in our house but my husband was excited to make this one in our slow cooker and it turned out sooo tender and delish! The tortillas on top for that crunch are *chef’s kiss*!
Erin says
Hi Olivia, so glad you love it so much! 🙂
Jillian says
super easy yummy white chicken chili recipe!! I love the idea of using mashed beans to thicken a soup and have applied that technique to other recipes with great results. another ELW hit!
Erin says
Hi Jillian, so glad you loved the chili! 🙂