White Chicken Chili Recipe
White Chicken Chili Recipe photo by Taste of Home
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White Chicken Chili Recipe

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Folks will enjoy a change from the traditional when they spoon into this flavorful blend of tender chunks of chicken, white beans and just enough zip. —Taste of Home Cooking School
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 10 servings


  • 1 pound boneless skinless chicken breasts, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cans (14 ounces each) chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons cayenne pepper
  • 3 cans (14-1/2 ounces each) great northern beans, drained, divided
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Chopped jalapeno pepper, optional

Nutritional Facts

219 calories: 1 cup, 7g fat (3g saturated fat), 37mg cholesterol, 644mg sodium, 21g carbohydrate (1g sugars, 7g fiber), 19g protein .


  1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.
  2. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
  3. Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).
Originally published as White Chicken Chili in Taste of Home Cooking School Collection Fall 2006, p21

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Reviewed Jul. 20, 2016

"Great chili recipe, lighter then regular chili."

Reviewed May. 17, 2016 Edited May. 22, 2016

"We loved this. I thought it had just enough heat. I would reduce the broth a bit next time since I like it a little thicker."

Reviewed Mar. 23, 2016

"It is a good recipe but I would cut the cayenne to 1/2 tsp. and less if you don't want it to hot.

I also added a can of creamed corn. I used a 1/2 of tsp of cayenne and I felt it was still too hot so I added a tbsp of butter to mellow it out."

Reviewed Jan. 23, 2016

"Great flavor! It is spicy. Next time may do a little less heat. Strongly recommend !"

Reviewed Jan. 17, 2016

"This is an awesome recipe! Full of flavor and spice. I used it the first time I made white chicken chili and have been using it ever since. I once lost the recipe and searched for it for 2 hours because it's so good. My husband, coworkers and family love it! It's pretty spicy but we like spicy. I use 1 tsp. of garlic powder instead of minced garlic. I also add 1 tsp. of salt but honestly it's good with or without it.

Also, I have not tried it with the cheese or jalepeno."

Reviewed Jan. 3, 2016

"This recipe was very easy to make. My husband and I enjoyed the chilli, but we both agreed it was a bit spicy, and he likes spicy food. I will definitely make this again."

Reviewed Dec. 29, 2015

"Hubby says Good!!"

Reviewed Nov. 28, 2015

"Yum! I've been searching for the perfect white chili recipe and this is it. I used 3 larger cans of great northern beans but basically followed the rest as written. Had to simmer for a long time to get it to the right thickness. Made a bit more that way and it worked great. Keeping this one."

Reviewed Nov. 1, 2015

"Flavour was good, maybe a little loose for me as I prefer a thicker chili. Great spice combination. I made a roux of butter, and flour then added 1/2 cup of mayo and 1/2 cup of chicken stock to make a white sauce. I thickened it up until it was very thick then whisked into the chili. Made it creamier and thicker."

Reviewed Sep. 25, 2015

"Great recipe, I think it'll be the base recipe for any future white chicken chili I make.

I kicked up the spices and flavor a bit, saut?ed about 6 cloves of crushed garlic, 4 seeded jalape?os and probably five stalks of chopped celery along with the chicken/onion. Also doubled the chicken and onion. I threw in a can of Rotel along with the green chiles. Used two cans mashed great northern beans and then put in a whole can each of the great northern and pinto beans, unmashed. I like things spicy so I had generous teaspoons of the cayenne. I was initially concerned with how spicy it might be but the seeded jalape?os were pretty mild after cooking down a bit.
It did turn out a bit thin, though may have been my fault, I used a whole 48 oz container of broth. I threw some cornstarch in to help thicken it up a bit. I think in the future I might add another can of mashed beans, add a can of cream of chicken soup, or both.
Great flavor, definitely a winner for me. Thank you!"

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