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This scrumptious white chicken chili recipe is one of the most outstanding spicy chicken recipes in my arsenal and nothing tastes better on a cold blustery day. Chicken chili is wholesome, nutritious, and economical and it just happens to be one of the most delicious chicken recipes of all time (imho).
When the weather outside chills me to the bone, I start pulling out my chili recipes to see which one strikes my fancy and this recipe hits a chord every time. There’s a reason this dish is so popular. Come and taste why!
If you’re feeling more like a “red” version of chicken chili, check out my chicken chili or my crockpot chicken chili!
My family adores chili so it’s always is in our dinner rotation. It all started with my Moms classic chili which is the chili recipe we make most often. You also might want to try the most popular, reader-favorite chili recipe on my site, Texas chili…the perfect “Bowl o’ Red”…… smokey, beefy, and of course, no beans!
✨ Before You Begin
✨ Brown in batches: Don’t crowd your pot when browning the chicken. Giving it space helps it develop a deep golden crust instead of steaming.
✨ Better Than Bouillon: This is a seasoning paste made from veggies, meats, and spices. It packs sooo much more flavor than those salty little cubes and it’s easier to measure since it’s a paste.
✨ Masa magic: A little instant masa makes this chili rich and lightly creamy — a secret weapon for authentic texture and flavor.
✨ Control the heat: Remove ribs and seeds from your jalapeños for a mild, family-friendly version.
✨ Use fresh lime juice: Stir it in at the end for a bright, fresh finish that ties all the flavors together.
✨ Simmer for depth: Let the chili cook for a full 40–45 minutes so the flavors marry beautifully.
Ingredients for White Chicken Chili
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Chicken: Boneless, skinless chicken breasts cut into cubes — hearty and lean.
- Onion, garlic, jalapeño: Classic chili aromatics that build bold flavor. Sautéing your veggies before you add them to your dish helps reduce any bitterness while coaxing out the really great milder flavors we love so much.
- Spices: Ground cumin, coriander, and oregano bring warmth and balance.
- Salsa verde + green chiles: The flavor backbone — tangy, mild heat.
- Masa harina: Thickens the chili and adds subtle corn flavor.
- Beans: Great Northern and pinto beans for creamy texture and substance.
- Lime juice + cilantro: Fresh finishing touches for brightness and color.
Pro Tips
⭐ Brown for flavor: Browning the chicken (rather than just simmering) creates those delicious caramelized bits that enrich the whole pot.
⭐ Don’t rush the simmer: Even though this chili looks done earlier, that extra simmer time lets the broth thicken and mellow.
⭐ Make it creamy: If you love ultra-creamy chili, stir in ½ cup sour cream or heavy cream just before serving.
⭐ Freezer favorite: This chili freezes beautifully! Cool completely, portion into freezer-safe containers, and reheat gently for quick dinners later.
Frequently Asked Questions
⭐ Can I use rotisserie chicken instead of raw?
Absolutely! Skip the browning step, shred your cooked chicken, and stir it in during the last 15 minutes of simmering.
⭐ What if I don’t have masa harina?
You can substitute 2 tablespoons of cornstarch mixed with 2 tablespoons of water, but masa adds authentic flavor you’ll miss otherwise.
⭐ How spicy is this chili?
It’s mild as written. For extra kick, leave in some jalapeño seeds or add a dash of cayenne or hot sauce.
⭐ Can I make this in the slow cooker?
Yes! Brown the chicken and aromatics first, then transfer everything to your slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
HOW TO MAKE WHITE CHICKEN CHILI
- Season chicken cubes generously with salt and pepper. Brown chicken on both sides in batches.
- Sauté onions, garlic, and jalapeño until onions are translucent.
- Add spices and herbs, until the spices become fragrant about 1-2 minutes.
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Add the rest of the ingredients and add browned chicken into the pot.
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Bring to a boil, then reduce heat immediately and simmer for 40-45 minutes.
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Add toppings. Stir in lime juice and cilantro then ladles into individual bowls. Top with toppings and serve.
See full instructions below.
How To Make Crockpot White Chicken Chili
Want to make this chili even easier? The slow cooker version is every bit as delicious — and the perfect set-it-and-forget-it dinner!
- Brown the chicken and aromatics (onion, garlic, jalapeño) in a skillet first for deeper flavor.
- Transfer everything to your slow cooker, including the browned chicken, seasonings, broth, salsa verde, tomatoes, corn, green chiles, masa, and beans.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Stir in lime juice and cilantro just before serving, then add your favorite toppings.
Tip: The slow cooker version tends to be slightly brothier — if you like it thicker, stir in a slurry of 2 tablespoons masa mixed with 2 tablespoons warm water about 30 minutes before serving.
What to Serve With White Chicken Chili
Fresh + Crisp Sides:
Balance out this hearty bowl with something light — my KFC Coleslaw, Sweet Potato Salad, or Harvest Salad adds freshness and crunch.
Cozy Breads:
No bowl of chili is complete without warm bread! Try Butter Swim Biscuits, Homemade Crescent Rolls, Cracker Barrel cornbread or for a little slightly sweet treat, my Blueberry Cornbread for dipping.
Sweet Finishes:
Round out your meal with a comforting dessert like Peach Cobbler, Sugar Cream Pie, or Fudge Pie — the perfect cozy ending.
STORING + FREEZING + MAKE AHEAD
- How Long Can You Keep This In The Fridge? If stored according to FDA recommendations, your white chicken chili recipe should stay fresh for up to 4 days in the fridge. Just be sure to observe the 2-hour serving rule and let your chili cool completely before tossing it in the fridge.
- Can You Freeze This? Yep! This white chicken chili recipe makes a fantastic freezer meal! I try to keep a batch in the freezer during the cold-weather months, so I’ve always got a ready-made meal. The good news is that this is one of those dishes that tend to get better as it sits because the flavor continues to develop!
- Make-Ahead Tips: I like to prepare this up to the part where you add the chicken and juices back to the pot. Instead of bringing everything to a boil, I’ll go ahead and prepare it for the freezer and toss it into the frozen abyss.
- Food Safety: If you’d like more info on food safety, check out this link.
More Amazing Chili Recipes
- Boilermaker Chili
- Hot Dog Chili
- Pioneer Woman Chili
- Instant Pot Chili (Classic Chili)
- Steak Chili
- Turkey Chili
Tried This Recipe?
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If you make this White Chicken Chili, please leave a ⭐⭐⭐⭐⭐ rating and let me know how it turned out in the comments below! I love seeing your creations — tag me on Instagram @gonna_want_seconds so I can cheer you on!
Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
White Chicken Chili
Ingredients
- 3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- salt
- black pepper
- 1/4 cup vegetable oil divided
- 1 1/2 cups yellow onion, chopped
- 1 tablespoon garlic, minced
- 2 jalapeno pepper finely chopped-(remove ribs and seeds for a family friendly milder version)
- 1 tablespoon ground cumin
- 1 tablespoon coriander
- 1 tablespoon dried oregano
- 2 cups chicken broth
- 1 heaping tablespoon chicken flavor Better Than Bouillon, dissolved in 1/2 cup boiling water
- 1 (16-ounce) jar salsa verde
- 1 (15-ounce) can diced tomatoes with juices
- 1 (15-ounce) can corn, drained
- 1 (7-ounce) can mild green chiles, diced, with juices
- 1/4 cup instant Masa
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 tablespoon fresh lime juice
- 1/2 cup cilantro, chopped
Toppings:
- jack or cheddar cheese, shredded
- avocado, sliced
- sour cream
- jalapeno, sliced
- cilantro, chopped
Instructions
- Season chicken cubes (3 pounds) generously with salt and pepper. In a large pot, heat 2 tablespoons of oil over medium-high heat and brown chicken on both sides in batches, do not crowd the pot. Remove browned chicken onto a plate; set aside.
- Add the remaining 2 tablespoons of oil to the pot, reduce heat to medium, and saute onions (1 1/2 cups), garlic (1 tablespoon), and jalapeno (2) until onions are translucent. Add cumin (1 tablespoon), coriander (1 tablespoon), and oregano (1 tablespoon) continuing to saute, stirring constantly so spices don't burn, until spices become fragrant about 1-2 minutes.
- Add chicken broth (2 cups), dissolved Better Than Bouillon (1 heaping tablespoon), salsa verde (1 jar), diced tomatoes (1 can), corn (1 can), green chilis (1 can), 1 teaspoon salt, 1/2 teaspoon black pepper, masa (1/4 cup), and both types of beans (2 cans Great Northern beans + 1 can pinto beans). Add browned chicken and any juices that have accumulated on the plate into the pot. Bring to a boil, then reduce heat immediately and simmer for 40-45 minutes.
- Stir in the lime juice (1 tablespoon) and cilantro (1/2 cup) then ladle into individual bowls. Top with toppings and serve.
Fans Also Made:
Notes
- Overcrowding: When you’re browning your chicken cubes, be careful not to overcrowd the pot. They pieces of chicken should not touch each other so you may have to brown in multiple batches. Overcrowding prevents air from circulating properly which can cause your chicken to burn.
- Brown for flavor: Browning the chicken (rather than just simmering) creates those delicious caramelized bits that enrich the whole pot.
- Don’t rush the simmer: Even though this chili looks done earlier, that extra simmer time lets the broth thicken and mellow.
- Make it creamy: If you love ultra-creamy chili, stir in ½ cup sour cream or heavy cream just before serving.
- Freezer favorite: This chili freezes beautifully! Cool completely, portion into freezer-safe containers, and reheat gently for quick dinners later.
Nutrition
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I ONLY make this delicious WCC and it’s true to wanting seconds. I change the salsa verde to Cholula Green Jalepeno sauce.. when warming the coriander and cumin, I then add sauce, to mix into the liquid and I make the rest. The tang and heat is perfect, and adds beautiful flavor. Add rice sour cream, cheese and serve on chips
Hi, Karen! Your version sounds so yummy! I’m glad you like this recipe. Thank you for your positive feedback! 🙂
Thanks for finally talking about > White Chicken Chili
– Gonna Want Seconds < Liked it!
Hi Selene I’m happy to hear you liked it 🙂
Yum! I am making this recipe right now. I just want to make sure I get the measurements right. How much chicken stock do I use and how much cumin? I used 4 cups chicken stock and 1 teaspoon cumin. is that right? Thank you- looks yummy and can’t wait to taste it!
Hi Robin. I’m sorry about. Still a few bugs from when I switch over to this new site. I’ve made corrections to recipe. I use 1 Tablespoon cumin to approximately 2 cups stock. Sometimes I use more stock if it gets too thick. It’s really all to taste 🙂 Hope that helps.
OH MY GOODNESS GRACIOUS………HEAVEN !
feeling a little overly ambitious i decided to make this chili and the mama's old fashion chili for some friends who came to watch the super bowl. both were excellent but i think this one is my favortie!!!!! the flavors were outstanding. love, love. loved it and so did my guests.
it was funny because i really only made this one because a couple of the guests don't eat much red meat. so glad i did!
This looks incredibly tasty. I love the additions of cool avocado combined with the bite of a little jalapeno.
i love chicken chili, and this batch is creamy, spicy, beany, and perfect. your garnishments are also appealing–i LOVE avocados, cilantro, and jalapenos. that's a great big bowl of comfort, kathleen. 🙂
White chilli? I have never heard of that, but this looks so good!
I forgot about a soup I had out not to long ago, actually in Texas, chicken tortilla and they used Masa to thicken the soup. I grew up doing it with tacos, so why not…I often wonder what the heck it is for besides tortillas!
I love the soup…never had it until I was working in St Louis around six years ago, and yours look darn good…and a cup of that chocolate with rum for dessert would suit me good!
Chicken Chili – that sounds so good! Looks yummy! Living & cooking in Western MA I learned a new ingredient while reading your blog – masa.
Thanks for stopping by and for leaving a comment.
I've been wanting to make white chicken chili for a while now…Kevin always has great recipes. This looks really delicious.
Oooh…! I bet I could make this without the chicken and it would still be delicious. I wonder if I'd have to substitute? I guess I could always make it for my boys, since they're not vegetarians! It really does look good. I love the idea of mixing in half-and-half (or even *gasp* cream!) and the avocados and all that cheese… Okay. Must stop now. I may have drooled on your blog. Sorry!
-maria
I also love checking out food blogs. I can lose complete track of time doing this! I also visit Kevin's blog and his recipes look wonderful. This chili sounds and looks so good!