This white chicken chili recipe only takes about 30 minutes to make and always tastes so cozy and flavorful.
Craving a quick and flavorful soup that’s high in protein? This white chicken chili recipe is one of my all-time faves. ♡
It’s made with a protein-packed mix of chicken and white beans that are simmered together in the most delicious, savory, earthy broth. And the whole recipe comes together in just 30 minutes or so, making it a fantastic option for busy weeknights!
I highly recommend shredding a rotisserie chicken here to save time, although you’re more than welcome to cook chicken breasts or thighs from scratch (or use ground chicken) if you prefer. I’ve also come to love making the broth with milk instead of cream, which still gives the soup a wonderfully velvety and creamy texture without being too heavy. And as always when making chili, don’t be shy when it comes to piling your bowl high with avocado, cheese, onions, etc — the more toppings the merrier!
Let’s make some white chicken chili!
White Chicken Chili Recipe | 1-Minute Video
White Chicken Chili Ingredients
Here are a few quick notes about the creamy white chicken chili ingredients that you will need to make this recipe:
- Shredded chicken: Chicken adds lots of lean protein to this soup and perfectly absorbs the spices and seasonings here. I usually shred a rotisserie chicken when making this recipe, but you can use whatever shredded or diced cooked chicken you prefer. (This is my go-to recipe for baked chicken breasts that I often cook and freeze for later.)
- Beans: White chicken chili is traditionally made with creamy white beans, such as Great Northern or cannellini beans. But feel free to use whatever combination of beans or legumes that you prefer (see note below).
- Onion and garlic: We will sauté onion and garlic as our aromatics for the soup, which build in another layer of savory flavor.
- Chiles: I love using a mix of diced fresh jalapeño and (canned) chopped green chiles in this recipe, which add the perfect mix of heat and tang. If you’re sensitive to heat, you can omit the jalapeño. Or if you like a spicy chili, by all means, add extra!
- Corn: Whole-kernel corn — either canned or frozen — adds a touch of sweetness and a pop of texture to the soup.
- Chicken stock: Chicken stock serves as the flavorful, umami-rich base for our broth.
- Milk: Whole milk makes the broth nice and creamy without being too heavy. That said, if you prefer an even richer broth, you’re welcome to add your desired amount of heavy cream instead.
- Flour: All-purpose flour acts as a thickening agent to help give the broth a rich and velvety texture. See note below if you need a gluten-free alternative.
- Seasonings: Ground cumin and dried oregano add an earthy warmth to the broth. And of course, don’t forget to season the soup with plenty of salt and pepper too as needed.
- Garnishes: The more, the merrier when it comes to garnishes on chili! I recommend a mix of chopped fresh cilantro, crumbled tortilla chips, diced avocado, sliced jalapeños, shredded Monterrey Jack cheese and/or sour cream — whatever toppings you love best.
Recipe Variations
Here are a few other variations that you’re welcome to try with this easy chicken chili recipe:
- Use ground chicken or turkey: Use ground chicken or turkey in place of the shredded chicken, sautéing it along with the onion, jalapeño and garlic until browned.
- Use different beans: Add in whatever other beans or legumes that you have on hand, such as pinto, black or kidney beans, chickpeas or lentils.
- Add extra veggies: Add in any other soup-friendly veggies that you’d like, such as bell peppers, butternut squash, carrots, cauliflower, kale, sweet potatoes or zucchini.
- Make it gluten-free: Use a cornstarch slurry (equal parts cornstarch and cold water whisked together, then added to the soup while simmering) to thicken the soup instead of the flour. Or just skip the thickener altogether — the broth will be thinner yet still delicious!
More Chicken Soup Recipes To Try!
Looking for more Mexican-inspired chicken soup recipes to try? Here are a few of our favorites:
- 5-Ingredient White Chicken Chili
- Easy Chicken Chili
- Slow Cooker Chicken Tortilla Soup
- Cheesy Chicken Enchilada Soup
White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 jalapeño, cored and chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 3 to 4 cups shredded cooked chicken
- 2 (4-ounce) cans chopped green chiles
- 2 (15-ounce) cans Great Northern beans
- 1/2 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 cups whole milk
- fine sea salt and freshly-ground black pepper
- garnishes: chopped fresh cilantro, crumbled tortilla chips, diced avocado, sliced jalapeños, shredded Monterrey Jack cheese and/or sour cream
Instructions
- Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for an additional 1-2 minutes, stirring frequently, until fragrant. Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring frequently.
- Simmer. Gradually add in the chicken broth, stirring until combined. Stir in the cooked chicken, green chiles, beans, corn, cumin and oregano. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the milk and continue simmering for 5 minutes.
- Season. Give the soup a taste, and season generously with salt and pepper as needed.
- Serve. Serve warm, topped with your favorite garnishes, and enjoy!
Did you make this?Let me know how it turned out in the comments below!
We tried this along time ago, love it. My sister wanted to try.
How long do you heat the milk?
I used your recipe as a jumping off point and it was really good. Instead of using already cooked chicken, I diced two chicken breasts, tossed the dice in the flour and cooked it along with the onion and garlic. I had a can of pinto beans with jalapeños, so I used that and and only one can of the diced green chilis, which added the perfect kick. Two-ish cups of stock was about right. I omitted the milk, and served sour cream on the side. The hubs is morally opposed to corn, so that didn’t happen either. Will definitely make again!
This was wicked quick to put together. All ingredients I had in the kitchen. I thought it was a little bland. I had most of a can of chipotle chilis in adobo sauce left over from another recipe from this site. I threw the whole thing in the pot. Then the soup was delicious.
This is SO good I had to come here and thank you. Thank you!
I am making this now… I’m using canned chicken.. was too tired and lazy to cook chicken. I hope it turns out good.
This was delicious! I made it exactly as written and my whole family, including my 5 and 7 year olds, loved it. Thanks!
Yours is my favorite chicken chili recipe. Our family loves it!
Have y’all tried making this with cornstarch instead of flour? After some research, I found that you use half as much cornstarch than flour. This sounds easy enough, but I’m wondering about the consistency in the end.
This is honestly the best chili I have ever made! I didn’t have the green chilies so I used a can of green chili enchilada sauce, and I did add the cumin. I topped it with crumbly queso. I cannot stop eating it! I will say, though, that even though I made it in my instant pot, I never even put the top on. Everything was already cooked and it was just perfect by the time I had added everything. Seriously delicious.