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! If you want white chicken chili to have on the dinner table quickly, my Instant Pot white chicken chili is your answer. My family adores chili so it’s always is in our dinner rotation.
Oh, 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!
What I Love About White Chicken Chili Recipe
- Loaded with wholesome veggies
- Lots of great spices
- Easy to customize the recipe
- No crazy kitchen gadgets required
White Chicken Chili Ingredients
The good news is that this white chicken chili recipe doesn’t require any type of crazy ingredients. You may even have everything already in your kitchen cupboards. Here’s a little bit about the main food items that will build your incredible dish.
- Boneless Chicken Breast – Well, chicken is chicken and you need it for this white chicken chili recipe. I think it tastes best with boneless skinless chicken breasts, but the dark meat will work too if that’s what you prefer. Just be sure to cut the pieces the same way according to the directions.
- Better Than Bouillon – Better Than Bouillon 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.
- Salsa Verde – Salsa Verde is a type of green salsa made from tomatillos and roasted green chiles among other things. It’s a tangy zesty concoction that gives your white chicken chili recipe a refreshing flavor.
- Roasted Green Chiles – These guys are little flavor bombs on steroids. If you can’t technically find roasted green chiles in the grocery store, you can always buy them fresh and roast your own. Just make sure you don’t skip them!
- Instant Masa – Masa is a corn product that is typically used in Latin American dishes. In this white chicken chili recipe, it is used as a thickening agent that has sweet undertones which add a much better flavor than flour.
- Aromatic Veggies – You’ll be sautéing your aromatics as you build your white chicken chili recipe. 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 – A little time in a hot pan helps perk up your herbs and spices, too! This white chicken chili with corn is as delicious as it is beautiful.
Tips
- 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.
HOW TO STORE AND 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.
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.
Can I Make This In A Crockpot?
Yes Here’s How:
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Season chicken cubes generously with salt and pepper. In a large skillet, on the stovetop, 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.
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Add the remaining 2 tablespoons of oil to the skillet, reduce heat to medium, and sauté onions, garlic, and jalapeño until onions are translucent. Add cumin, coriander, and oregano continuing to sauté, stirring constantly so spices don’t burn, until spices become fragrant about 1-2 minutes.
- Transfer sautéed vegetables and spices into a crockpot, using a rubber spatula to scrape everything out of the skillet. Add browned chicken and any juices that have accumulated on the plate to the crockpot.
- To the crockpot add chicken broth, dissolved Better Than Bouillon, salsa verde, diced tomatoes, corn, green chilis, 1 teaspoon salt, 1/2 teaspoon black pepper, masa, and both types of beans.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in lime juice and cilantro then ladle into individual bowls. Top with toppings as desired and serve.
Serving Recommendations
I love to serve all of my chili recipes CORNBREAD! You can’t go wrong with classic Southern cornbread. Fluffy, only a little sweet, and excellent at soaking up chili, this is a true chili dinner treat! Or spice things up with my jalapeno cornbread! This is a snap to make and gives your chili a perfect balance of heat. Want an even quicker and easier side dish for dipping? My Bisquick biscuits are the perfect, easy-to-make dippers!
I also like to have a bit of greens on the side. My KFC Coleslaw is always a first-choice side with this chili for me!
More Amazing Chili Recipes
- Classic Chili (My Mama’s recipe!)
- Boilermaker Chili
- Hot Dog Chili
- Steak Chili
- Turkey Chili
Have You Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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.
Nutrition
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Katy ~ says
I love blog surfing as well. so many delicious recipes so little time. Just went over and became a follower of Kevin's blog.
Kathleen, this chili sounds super good! I haven't had a chili of this kind before but I like all the ingredients in it. Def added to my stash of must-dos. Thanks for a terrific post.
wsxwhx662 says
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Krista says
That first picture had me at hello! This looks and sounds amazing and I love white chicken chili!
Cinnamon-Girl? says
What a delicious looking bowl of chili! So rich and hearty!
Janice says
This looks fantastic, a great version to those that like chicken.
Lo says
Thanks for pointing us all in the right direction. This looks like a great variation on white chili.
As for the blog surfing… wow, I love it. But, the time suckage!! I need to quit my full-time paying job so that I have time to read!
Rostrose says
Hmmmmhhhhhyummy! Sounds great and I am sure my DH will like it! But first I have to go to a helath treatment. So: Before leaving Bloggetonia for a wile I want wo invite you to my blog. Maybe you've got the time and the good mind to go in for my draw. Would make me happy :o)
Hugs, Traude
Michelle says
I don't think I've ever said this before but man that is one pretty chili!
Mari @ Once Upon a Plate says
I'm all over this one Kathleen ~ it looks delicious (and terrific photo, too!)
Thank you for sharing it! xo
Fresh Local and Best says
This recipe looks fantastic! I like the idea of adding masa!
Natalie... says
Ooooh Ive been looking for a recipe for this for ages! I had a delicious White Chicken Chilli at the Cheesecake Factory when I was in the USA and then tried to make it myself..stupidly using loadssss of jalapenos instead of normal green chillies, wow my mouth was on fire and haven't tried it since! Would love to have a go of this one, looks yummy!!
woodsman says
I like the use of Masa(corn) in Chili. Thats how I thicken my chili. I sprinkle on some cornmeal. I haven't had it lump and it adds flavor.
Natashya KitchenPuppies says
Sounds delicious!
I gather recipes on the internet.. and buy cookbooks.. and review cookbooks.. and gather more recipes..
Well, there are worse obsessions. 😉
teresa says
i can totally relate to that, my hubs is always giving me crap for the food blog surfing, and then i remind him of all the great meals it's provided, and he shuts up, lol! this looks wonderful, i LOVE white chili, we'll have to try this soon!
Blackberry Jam Cafe says
I am so enjoying your posts! This is a great change up on chili – excellent recipe! Thank you for sharing,
Susan
Lori says
I enjoy that blog as well and this is one great recipe. Chicken chili is such a nice change from the standard beef and bean around here.
Ingrid says
Looks good! Your photo has me wanting a bowlful.
There may have been a time or two that I've gotten sucked into a blog and neglected things. 🙂 My Honey's okay with all of this 'cause he knows exactly where I am at all times. In the kitchen…cooking, baking, or blogging! 🙂 It helps that they're eating well, too!
~ingrid
Sue Sparks says
This recipe looks like the perfect meal for the rainy/windy weather here in California, though it has let up(I want more)! I might have to omit the jalapeno though, cuz I'm kind of wimpy:)
BTW, your chunky chocolate gobs look SO GOOD! Mmmmm, maybe for dessert after the chili?
Thanks for visiting my blog and commenting:)
zurin says
LOL yes my husband gets annoyed sometimes but like u I told him at least m in the house and not out shopping…:) Tt white chilie dish looks great! tq for dropping by 🙂
Bunny says
This is so weird, a woman at work was saying she was making white chili ( something I've never made) and here you are with a recipe!! It looks fantastic, I need to makes this!