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
Jackie Gabler says
A staple in my meal prep rotation! So easy to make and so delicious
Ali says
Such an easy and delicious recipe! One of my favorites in the winter time!
Meg says
Perfect lighter version of white chicken chili without losing any flavor or creaminess. Delicious!
Erin says
Hi Meg, so happy you loved it!
Kaitlin Rodgers says
So easy and yummy!
Erin says
Hi Kaitlin, so happy you loved it!!
Kerry says
This soup was delicious! So full of flavor! Makes a ton which is great for a group, multiple meals or freezing some (which I did!) for later. Yummmm
Erin says
Hi Kerry, so glad you all loved it!!
Justine says
A weekly staple and loved by the whole family. This is actually a little bit more of a chicken tortilla soup than a chili - which is better in my opinion! We use boneless/skinless thighs and it's perfect!
Erin says
Hi Justine, so happy everyone loved it!
Allison says
Love how easy this recipe was to follow and such a great alternative to turkey chili. These types of recipes are my Winter go tos. Only question I had was what size can for the roasted tomatoes? I used 28oz and it made enough to feed an army!!!
Erin says
Hi Allison, so happy you loved it so much and a 15oz can! I'll add it into the recipe! 🙂
Lisa says
How much is a serving?
Erin says
Hi Lisa, a serving is 1 cup. Hope you love it! 🙂
Claire says
Delicious, comforting and healthy soup ❤️ I love this recipe!
Erin says
Hi Claire, so glad you loved it! 🙂
Grace Maisey says
Simple and delicious. I loved that the only thing I had to prep really was the onion and garlic. Came together so quickly and lots of flavor. Will definitely be in my winter rotation! Please make an instant pot version? 🙏
Meg says
I needed an updated White Chicken Chili recipe, I am so glad I tried this one. Very easy to make!!
Thanks for another great recipe
Erin says
Hi Meg, so happy you enjoyed it!!
Kelli says
So easy and yummy!! Highly recommend!
Erin says
Hi Kelli, so happy you loved it!!
Rebekah says
So easy, healthy, and flavorful. I will be making it two weeks in a row!
Erin says
Hi Rebekah, so happy you loved it!!
April says
This is on constant rotation in my house. It’s the absolute best!
Erin says
Hi April, so happy you all loved it! 🙂
Dana B. says
Very delicious!!!!
Erin says
Hi Dana, so glad you liked it!!
Lauren says
This is my favorite chili! It’s just spicy enough without being too spicy. We ran out of Greek yogurt and used coconut milk and it was just as tasty! The lime juice finishes it off perfectly. It’s my favorite meal to make when we’re running behind in the day but still want a warm and delicious meal!
Erin says
Hi Lauren, so glad you loved it and made it your own!!
Maddy Andrews says
Very easy to follow directions and delicious soup! I used leftover shredded chicken so dinner came together really fast! I love ELW recipes, thank you for easy to follow recipes and simple ingredients that make delicious and unique dishes! Really appreciate dairy free recipes from you!
Erin says
Hi Maddy, so happy you loved it so much!!
Julia says
Love a crockpot meal! This was so tasty. I might try stovetop next time to see if it gets thicker that way. But it was super good in crockpot too!
Erin says
Hi Julia, so happy you like it!!
Emily says
Made it in the crockpot and the Greek yogurt curdled? I thought it was weird how the directions said to add it in during the cooking process so I don’t really understand. It looks too sketch to eat unfortunately.
Erin says
Hi Emily, it is because if your Greek Yogurt is cold and it seizes in warm liquid, so it needs to be room temperature. However its totally safe to eat!
Caroline says
Delicious! I did notice there are two missing steps in the directions - when do you add the spices, and when do you add the mashed beans?
Erin says
Hi Caroline, you add the spices in step #1 (add to the onions, olive oil and garlic then add the spices). Then add the mashed beans in step #3 (along with the broth, regular beans and green chiles). 🙂