This White Chicken Chili recipe is a healthy and hearty one-pot wonder! It is made with 6 ingredients and you will have dinner on the table in under 30 minutes. Cozy comfort food for a cold winter day and perfect for a crowd on game days!
In the fall when the weather turns cold and rainy, I love to make cozy meals like chili and curl up in front of the fireplace. Chili warms my tummy and the fire is so comforting.
Traditional Turkey Chili made with ground turkey, chili powder, and tomatoes is on a regular rotation during the fall and winter at my house. It is one of my favorite go-to meals to make. However, this recipe for White Chicken Chili is a close second because it uses fewer ingredients, is super flavorful, and is filling.
If you don't like regular chili made with chili powder, try this one. It does not have any chili powder in it and the flavor profile is very different.
You only need 6 ingredients to make this cozy meal. Salsa Verde is the key ingredient that makes this chili delicious. You can make your own salsa verde, but to save time, I make it with a store-bought version that is fabulous.
Make this meal for a quick weeknight dinner. Leftovers are great for the next day for lunch. This chili is also the perfect meal for a crowd on game day too!
Why I love this recipe
- It is a healthy, cozy, and filling meal.
- Perfect for the winter months.
- Prepared in one pot.
- The chili is ready in under 30 minutes.
- The combination of flavors is fabulous!
Easy List Ingredients
- Chicken-I like to use skinless chicken thighs because they add great flavor to the chili. However, chicken breasts will also work. If you are in a hurry purchase shredded pre-cooked chicken, use leftover chicken from the night before, or purchase a rotisserie chicken from your deli.
- White Beans-I like to use Cannellini beans but Great Northern Beans will also work. They have similar taste and texture and are interchangeable in this recipe. The beans are a great source of protein and fiber.
- Salsa Verde-I purchase Herdez brand Salsa Verde. It has a clean label and it works well in this recipe. If you can not find this brand, others will also work.
- Chicken broth-Use either homemade broth or store-bought. I recommend a low-sodium broth so that you can control how much salt is in the chili.
- Onion-a white, yellow, or sweet onion is perfect for this recipe. In a pinch, you can use a red/purple onion, but the color might look odd in it.
- Grouind Cumin and Coriandar-these two spices add additional flavor.
How to make this recipe
This chili comes together so quickly! You will love it!
- Saute the diced chicken until it is no longer pink and lightly browned.
- Add onions to the chicken and cook until they are translucent.
- Add the remaining ingredients except for the beans.
- Cover and simmer 10 minutes.
- Add the beans and cook until beans are heated through (about 5 minutes).
Enjoy this bowl of warm, comforting chili!
Don't miss this tip
To save time, instead of using raw chicken thighs, purchase a Rotisserie chicken at your grocer's deli. Shred the meat and add it to the chili. Saute the onions until they are translucent and then add the shredded chicken.
The chili can be made in a slow cooker. Place the chicken in the slow cooker. Place the onions on the chicken and add the remaining ingredients (except the beans) to the slow cooker. Cook on high for 3-4 hours. Add the beans and cook until they are heated through. If you are short on time, heat the beans in the microwave and then add them to the chili.
The chili can be made the day before and reheated right before you serve it. For food safety reasons, be sure to heat the chili to 165°F
Yes, place all the ingredients (including the beans) in a pot and heat over medium-high heat until it reaches 165°F. It will be ready to eat.
Absolutely! Leftover turkey would be perfect in this recipe.
Yes, in a pinch, it would work, but it will not be as flavorful.
No, if you follow the recipe as written, it is not spicy.
Choose one or more of the following toppings to take the chili to the next level.
- A dollop of Greek yogurt
- Diced avocado
- Flavorful cheese like Colby Jack, Monterey Jack, or Pepper Jack Cheese
- To add spice, sliced jalapeno
The recipe is perfect to make ahead of time.
Make ahead and Leftovers
Chicken chili can be stored in an airtight container in the refrigerator for 3-4 days. Reheat to 165°F.
This chili freezes beautifully. Place it in a freezer-safe container and leave about 1 " space at the top (the chili will expand during freezing).
The day before you want to eat it, place it in the refrigerator overnight to thaw. Heat in the microwave or in a saucepan on the stove until it reaches 165°F. Garnish it with your favorite toppings.
The chili can be frozen for 2-3 months. Pro Tip: Be sure to label and date the container.
Recipe Substitutions and Variations
- To make the chili vegetarian, substitute diced yellow or Yukon Gold potatoes for the chicken and use vegetable broth instead of chicken broth.
- Turkey makes a great substitution in place of the chicken.
- Shredded leftover chicken or Rotisserie chicken from your grocer's deli works well and saves time.
- Add diced jalapeno for a spicy chili. If you want some spice but not too much, do not add the seeds of the jalapeno.
- Red pepper flakes are a lovely addition, and a bit of heat. Use ¼-1/2 teaspoon.
What to serve with the chili?
Cornbread (I love cornbread muffins) or tortilla chips are perfect for this meal. You can also serve it with a side salad. Either an Arugula salad or a Ceasar Salad would be delicious paired with this chili for a cozy winter meal.
I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️Print
This hearty and healthy white chicken chili is perfect for a cold winter day or a crowd on game days. Made with chicken, beans, and salsa verde, it is full of flavor. This easy chili is a great 30-minute one-pot meal to add to your rotation of meals.
- 1 tablespoon olive or canola oil
- 1 ¼ pounds (20 ounces) boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium onion, diced (1 cup)
- 1 16 ounce jar salsa verde (I recommend Herdez brand)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 2 cups low sodium chicken broth
- 1 15.5 ounces can Cannellini beans (do not drain)
- Heat oil in a heavy bottom pot like a dutch oven over medium-high heat until it is hot.
- Add the diced chicken and cook until it lightly browned and is no longer pink, about 5-8 minutes. Stir occasionally.
- Add the onion and cook until they are translucent, about 5 minutes.
- Add the salsa verde, cumin, coriander, salt, and chicken broth. Bring mixture to a low simmer. Cover and lower heat to medium-low. Simmer for 10 minutes.
- Add the beans and heat through. About 5 minutes.
- Garnish with a dollop of Greek yogurt, cilantro, avocado slices, or shredded Monterrey Jack cheese.
- Serve with tortilla chips or cornbread.
- Store leftovers in an air-tight container for 3-4 days.
- Chicken breasts can be substituted for chicken thighs.
- 2 ½ cups shredded Rotisserie chicken can be substituted for the chicken thighs.
- Great Northern beans can be substituted for the Cannelleni Beans
- Nutrition information does not include toppings.
- Serving Size: 1.5 cups
- Calories: 376
- Sugar: 5.7 g
- Sodium: 1475.4 mg
- Fat: 11.7 g
- Carbohydrates: 26.4 g
- Protein: 39.5 g
- Cholesterol: 103.4 mg
Keywords: chili, stew, chicken, white beans
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