Easy White Chicken Chili

Enjoy a tasty, satisfying weeknight-easy dinner in under 30 minutes with this Easy White Chicken Chili, made with healthy white beans, zesty green chiles, and convenient rotisserie chicken.

Say hello to the easiest white chicken chili ever.

“Hello, my delicious bones-warming, weeknight-easy soup!”

How to Make White Chicken Chili

This recipe is so easy, you’ll commit it right to memory after making it just a couple of times!

• Saute the onions until soft.
• Stir in the green chiles and spices until fragrant.
• Add the flour to thicken into a paste.
• Tip in the broth and simmer.
• Finish by adding the chicken and beans to warm through.

Five ingredients to shop for; five steps!

This recipe takes a few shortcuts in preparation, but doesn’t skimp on the results.

If you want to use beans cooked from dried, you can absolutely do that. Tip: cook them in the Instant Pot!

And if you prefer to cook the chicken yourself, go for it! A quick pan fry until the insides are no longer pink will do it. Then chop and add to the pot. (You can save some clean-up by cooking the chicken in the pot first, then removing to cool before chopping, while you start the chili.)

Toppings for White Chicken Chili

One of the best parts of this chili, I think, is how it invites variety, depending on the garnishes you use to top it with.

Sour cream? Oh, yes, please! A pinch of red pepper flakes. Chopped cilantro, sliced hot chiles. Crunchy tortilla strips. Shredded cheese.

I have this chili all the time — even in the summer — and my favorite way to serve the chili is to add a big spoonful of mango peach salsa on top, followed by some sour cream and lots of shredded sharp cheddar cheese.

That salsa … omg … the slight sweetness of the mango is absolutely perfect with this chili!

It’s all good – whatever you and fam are in the mood for.

And of course, it’s hard to be grumpy about the ease of a rotisserie chicken.

This is the kind of meal you can decide upon at the last minute, pick up the ingredients at the grocery store on your way home from work (along with a crusty French baguette), and still have time to get everything on the table.

Quick note about the serving size: if you’re feeding a hungry family, double the beans, and up the chicken broth to a full quart (you shouldn’t need more than one rotisserie chicken). The recipe as written feeds four as a side (with, say, black bean burgers), or two or three as the star of the meal in a hefty bowl.

Print Recipe

5 from 1 vote

White Chicken Chili

A satisfying, weeknight-easy dinner, White Chicken Chili is ready for the table in under 30 minutes, made with healthy beans, zesty green chiles, and convenient rotisserie chicken.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Soup

Cuisine: American

Keyword: white chicken chili

Servings: 4

Calories: 225kcal

Author: Karen Gibson

Ingredients

• 1 tablespoon olive oil
• 1 small sweet or yellow onion, diced
• 4 ounces green chiles (mild or hot, your choice)
• 1 teaspoon Adobe seasoning*
• 1/2 teaspoon ground cumin
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 rotisserie chicken, meat removed and shredded**
• 15 ounces Great Northern beans, drained (or other small white bean)
• kosher salt

Suggested toppings:

• sour cream
• red pepper chili flakes
• sliced jalapeños
• tortilla strips
• minced cilantro

Instructions

• Heat the olive oil in a 3 to 4 qt pot over medium until shimmering. Add onions and saute until soft (about 5 minutes).
• Add the green chiles, spices and flour, and stir well. The vegetables will be thick and a bit pasty.
• Pour in the chicken broth and raise the heat to medium-high. The soup come to an active boil then reduce to medium-low and simmer for 10 minutes.
• Stir in the chicken and beans, and let heat through (about 5 minutes).
• Serve with suggested toppings.

Notes

* Dried, ground Adobe seasoning is available a standard, shaker-top spice container. It’s not spicy-hot, and adds a lovely Mexican-inspired flavor without a lot of fuss. Note that some versions of the spice blend already include cumin. If skipping the Adobe seasoning, use 1/2 teaspoon garlic powder, and double-check the chili for sufficient saltiness.

** If desired, you can save/freeze the bones from the chicken to flavor homemade chicken broth.

To make this gluten-free, reserve 1/4 cup of the beans, smash them with a fork, and add with the stock. Or, mix 1 tablespoon of cornstarch with 2 tablespoons of the stock until smooth, then add to the chili with the rest of the stock. The chili will thicken as it cooks.

For a family-sized main course, you don’t have to outright double the recipe (although you certainly can, to feed a crowd). Use two cans of beans, and up the chicken broth to a full quart (and the flour to a 1/4 cup, to keep the chili nice and thick).

Nutrition

Calories: 225kcal

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

Pin Easy White Chicken Chili for Later: