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