White Chicken Chili (Restaurant Worthy)

Not many people know this, but my first job was working for the Tex-Mex chain Taco Time. I fell in love with the colorful spices and punchy flavors there, and Tex-Mex cuisine earned a permanent place in my heart. One of Taco Time’s most beloved dishes was white chicken chili — so today I’m bringing you my version. Whenever you’re in the mood for something hearty and wholesome, this easy recipe is the perfect meal to have in your back pocket! If you prefer chili without beans, then this Texas chili is the one to try!

How to Make White Chicken Chili

Making white chicken chili is super simple. You only need one pot, which means minimal mess and clean-up. Follow the steps below, and you’ll have a piping hot bowl in no time!

• Sauté the chicken and onions: Dice the chicken breasts and brown them in a hot Dutch oven or pot with oil. Add the diced onions and cook until they are softened.
• Make the roux: Add the butter and flour to the pot and cook until the flour dissolves.
• Simmer the chili: Add the beans, corn, seasonings, and hot water. Simmer the chili for 30 minutes.
• Add the milk: Add the milk and simmer for another 10 minutes. Serve the chili hot with all your favorite toppings!

Tips From the Kitchen

This white chicken chili recipe is straightforward enough for those who follow recipes exactly, yet forgiving enough for those who love to experiment. Whichever side you land on, here are three tips for the BEST results!

• Clean out your pantry. Do you have a can of cannellini beans or great northern beans kicking around in your pantry? Add them in! Have you been eyeing that forgotten can of diced green chilies for months? Now’s your time to use them up! This recipe is super customizable. Keep in mind that the beans will add a lot of flavor to the chili, so taste them first to make sure you like them.
• Season to taste. As with all soups, the flavor of chili depends on the seasonings and broth added. Taste the chili at the end, and add more salt or seasonings to suit your preferences.
• Load up on the toppings. This is the fun part! Avocado slices, tortilla chips, shredded cheese, sour cream, fresh lime juice, and fresh cilantro are a few tasty options.

Make Ahead & Storage

If you’re in the mood for meal prep, make a large batch of chili several days in advance. It gets better the longer it sits!

• Refrigerator: Allow the chili to cool completely, then transfer it to an airtight container and store in the fridge for up to a week.
• Freezer: Allow the chili to cool completely, then transfer it to an airtight container and store in the freezer for up to three months. When you are ready to enjoy it again, allow the chili to thaw in the refrigerator overnight. The next day, reheat it in a saucepan over medium heat.

More Soup Recipes

• Simple Instant Pot Chili — Tastes like it’s been slow cooked for hours
• Turkey Chili — Flavor packed turkey chili
• Mushroom Barley Soup — Healthy and hearty, this is perfect for meatless Mondays!
• Gnocchi Zuppa Toscana — One of the most comforting soups when the Italian craving hits
• Minestrone Soup — Vegetarian and packed with veggies and pasta
• Chicken Noodle Soup — A true classic beloved by adults and kids alike

Recipe

White Chicken Chili

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Servings

12 Servings

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Recipe contributed by: Natalya Drozhzhin

This white chicken chili is comfort in a bowl. Juicy chicken, protein-packed beans, and sweet corn make for a meal both filling and delicious!

Ingredients

• olive oil for frying
• 1 lb boneless skinless chicken
• 1/2 large onion diced
• 2 tbsp Unsalted Butter
• 2 tbsp flour
• 14 oz canned pinto beans drained
• 14 oz canned white kidney beans drained
• 14 oz canned corn drained
• 1 tbsp salt
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tbsp chicken better than bullion
• 3 qts hot water
• 1 cup whole milk

US Units – Metric

Instructions

• Heat the oil in a Dutch oven or large pot. Dice the chicken into one-inch cubes and sauté them in the hot oil until they are golden brown. Add the diced onions and cook until they are softened.
  
• Add butter and flour. Sauté and mix until no lumps of flour remain.
  
• Add the beans, corn, spices, chicken stock base, and 12 cups of hot water. Let the soup simmer for about 30 minutes.
  
• Pour in the milk and cook the soup for an additional 10 minutes.
  
• Season the chili to taste with salt and pepper, and serve it while it's hot. Top it with shredded cheddar cheese, tortilla chips, and a squeeze of lime juice.
  

Nutrition Facts

White Chicken Chili

Amount Per Serving

Calories 150 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g10%

Cholesterol 43mg14%

Sodium 836mg35%

Potassium 354mg10%

Carbohydrates 16g5%

Fiber 4g16%

Sugar 2g2%

Protein 12g24%

Vitamin A 170IU3%

Vitamin C 1.8mg2%

Calcium 61mg6%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.