White Chicken Chili is the perfect bowl of comfort. Juicy chicken, hearty beans and yellow corn make for a meal both filling and delicious.
This White Chicken Chili is a spin-off of TacoTime’s beloved recipe. Whenever you are in the mood for something hearty and wholesome, this easy recipe is the perfect meal to have in your back pocket.
Chili is the ultimate comfort food, but it’s also healthy for you. As long as you don’t go crazy with the cheese at the end (and so what if you do?), consider this chili a great addition to any low-calorie diet.
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 to having a piping hot bowl in no time:
- Dice chicken and brown it in a pot. Add diced onions and cook until softened. Bonus Ingredient: Add a can of diced green chilis at this stage for an extra kick of flavor.
- Add butter and flour to pot and cook until flour turns smooth.
- Add beans, corn, seasoning and hot water. Let simmer for 30 minutes.
- Add milk. Simmer an additional 10 minutes.
- Serve garnished with cheddar cheese, tortilla chips and a lime wedge.
Hot Tip: For this recipe, you can use our homemade Chicken Broth or chicken stock instead of bouillon seasoning. It will make for a richer, more hearty soup!
Make Chicken Chili in Instant Pot
In a rush? Pop all the ingredients into the Instant Pot or Crock Pot to speed up the cooking process. Cook on the stew setting in the Instant Pot, being sure to sauté the chicken on Sauté Mode first. If using the Crock Pot, brown the chicken in a pan first and throw all the ingredients into the pot, minus the milk, and cook on low for 2-3 hours. Stir in the milk with 30 minutes left.
Hot Tip: On a time crunch and have leftover rotisserie chicken hanging around? Turn it to shredded chicken and pop into the soup to speed up the process.
Chili goes great with cast iron cornbread, a side garden salad, or some roasted potatoes. But, since it’s packed with protein and fiber, it’s filling as a meal all on its own.
It can be thick or thin depending on the broth to bean ratio. We like to keep our soup more on the broth-y side, but if you want it to be a bit thicker add in an additional can of beans.
Adding a bit more red pepper flakes or cayenne pepper will make your chili more spicy. Feel free to play around until you get the level of spice that you like! Just be careful, chili flakes can bring a lot of heat!
Making White Chicken Chili in Advance
If you’re in the mood for meal prep, you can make a large batch of chili several days in advance. In fact, the longer it sits the better it gets…
- Refrigerating Chili – Allow your chili to cool down completely. Transfer it to an airtight container and store in the fridge for up to a week.
- Freezing Chili – Allow your chili to cool down completely. Transfer it to an airtight container and store in the freezer for up to three months. When you are ready to eat it, take it out and allow it to thaw in the refrigerator overnight. Heat through in a saucepan over medium-heat.
More Soup Recipes
Love the slurpy goodness of soups and stews?
- Simple Instant Pot Chili Recipe – This Instant Pot chili tastes like it has been slow cooked for hours.
- Gnocchi Zuppa Toscana Recipe – One of the most comforting soups for when an Italian craving hits.
- Minestrone Soup – Vegetarian and packed to the gills with veggies and pasta.
- Chicken Noodle Soup – A true classic beloved by adults and kids alike.
Share Some Love ❤️
- 1 lb boneless skinless chicken
- olive oil for frying
- 1/2 large onion
- 14 oz canned pinto beans drained
- 14 oz white kidney beans drained
- 14 cup canned corn drained
- 1 tbsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 3 qt hot water
- 1 tbsp chicken better than bullion
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk
- Dice chicken into one inch cubes and sauté it in a preheated pot until the chicken is golden brown. To the chicken, add in diced onions and cook until softened.
- Add butter and flour. Sauté until the flour has no lumps.
- Add beans, corn, all the seasonings and hot water. Let soup simmer for about 30 minutes.
- Add milk and let the soup cook for an additional 10 minutes.
- Serve chili while it's hot and season to taste with salt and pepper. Top with shredded cheddar cheese, tortilla chips and a squeeze of lime.