This White Chicken Chili is always devoured in a flash!

Packed with two kinds of hearty white beans, tender chicken, pantry spice staples, fresh lime, all cozied up in a creamy and flavorful broth.

Who says chili has to be tomato based?!

TIPS FOR MAKING THE BEST WHITE CHICKEN CHILI

Chickpeas

If you live near a Trader Joe’s, I suggest using the Greek Chickpeas in the tin. They’re absolutely perfect in this recipe! Don’t strain them, just use straight from the tin. 

If using regular cooked chickpeas from the can, make sure to drain them before using.

Diced Chilies

Be sure that you’re buying the right kind of diced chili. I consider myself pretty average tolerance for spicy food and I use mild chilies for this recipe. There are other spicy components to this recipe (like cayenne), you don’t want to overdo it!

It can be difficult to find the diced chilies in a 7 oz can. If you run into this problem, use two of the 4 oz cans. An extra oz of diced chilies isn’t going to make a difference. 

Paprika

Unsure what kind of paprika to use? Smoked, sweet, or hot? I feel you. I prefer smoked paprika for this recipe but you could definitely use sweet paprika. I don’t suggest using hot paprika because there are other spicy elements to this chili.

Spice Sensitivity

Not a spice fan? Want the flavor but without the heat? Simply omit the cayenne. You can also adjust depending on your preferences.

OPTIONAL TOPPINGS FOR WHITE CHICKEN CHILI

• Sour Cream
• Fresh Cilantro
• Diced Avocado
• Tortilla Chips
• Sliced Jalapeño
• Crumbled Cotija Cheese
• Grated Monterey Jack
• Lime Wedges

LIKE THIS WHITE CHICKEN CHILI RECIPE? TRY THESE OTHER RECIPES!

White Chicken Chili

Sacha Hirschfeld

This recipe is always devoured in a flash! Hearty beans, tender chicken, a handful of pantry spices, fresh lime, in a creamy and flavorful broth. Who says chili has to be tomato based?!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Mains, Soups

Cuisine American, Mexican

Servings 6

Calories 366 kcal

Equipment

• 1 food processor or small blender
• 1 Dutch-oven
• 1 strainer
• 1 wooden spoon
• measuring spoons
• measuring cups

Ingredients

  

• 2 cups shredded rotisserie chicken may sub for shredded cooked chicken breasts
• 1 tbsp extra-virgin olive oil
• 1 tbsp salted butter
• 1 white onion chopped; about 1 ½ cups; may sub yellow onion
• 3 garlic cloves minced
• 3 cups chicken or turkey stock
• 15 oz can of Cannellini Beans drained
• 15 oz can of chickpeas drained; see notes
• 7 oz can of diced green chilis I use mild; see notes
• 1 tsp Worcestershire sauce
• 1 ½ tsp ground cumin
• ½ tsp dried oregano
• ½ tsp ground coriander
• ½ tsp paprika I prefer smoked paprika; see notes
• ¼ tsp cayenne pepper see notes
• kosher salt
• 1 lime juice of half
• ⅔ cup sour cream
• 2 tbsp cilantro chopped; plus more for serving

Optional Ingredients for toppings include: sour cream, lime wedges, avocado, tortilla chips, Cotija cheese, and Monterey Jack.

Instructions

 

• Place half of chickpeas and Cannellini beans in the bowl of a food processor, along with ½ cup chicken or turkey stock; purée until smooth. Set aside.
• Heat olive oil and salted butter in a Dutch oven over medium heat. Once butter has melted, add onion and cook until softened, about 3-5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Add dried spices (cumin, oregano, paprika, coriander, cayenne pepper) and kosher salt; stir to coat onion in spices.
• Add diced green chilies, Worcestershire, and remaining chicken stock; bring to just a boil, reduce heat to medium-low, and simmer for 15 minutes.
• Add bean purée, whole beans, and sour cream to the pot; stir well until sour cream is well incorporated and no clumps remain. Taste, season with salt and pepper as necessary. Simmer for another 5-10 minutes.
• Stir in shredded chicken and cook for another couple of minutes, until just warmed through. Remove from heat.
• Stir in lime juice and cilantro. Taste, adjust seasoning as necessary. I often add the other half of lime.
• Serve HOT! Optional toppings include: sour cream, fresh cilantro, lime wedges, jalapeño slices, avocado, tortilla chips, Cotija cheese, and Monterey Jack.

Notes

If you live near a Trader Joe’s, I suggest using the Greek Chickpeas in the tin. They’re absolutely perfect in this recipe! Don’t strain them, just use straight from the tin. 

Be sure that you’re buying the right kind of diced chili. I consider myself pretty average tolerance for spicy food and I use mild chilies for this recipe. So be cognizant of what the label says. There are other spicy components to this recipe (like cayenne), you don’t want to overdo it and not be able to enjoy the fruits of your labour!

Confused on what kind of paprika to use? I feel you. I prefer smoked paprika for this recipe but you could definitely use sweet paprika. I wouldn’t suggest using hot paprika because there are other spicy elements to this chili.

Not a spice fan? Simply omit the cayenne if you’re not a fan of heat. You can also adjust depending on your preferences. 

Keyword Chicken, Chili, Make Ahead Recipe