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4.6 from 168 votes

White Chicken Chili

This easy White Chicken Chili recipe is made with white beans, a trio of chiles and lots of seasonings for maximum flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 to 6 servings
Calories: 632 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

  • 2 tablespoons vegetable oil
  • 2 medium yellow onions finely chopped
  • 2 Jalapeno peppers seeded and finely chopped
  • 2 poblano peppers seeded and finely chopped
  • 2 Anaheim peppers seeded and finely chopped
  • 1 tablespoon ground cumin
  • 1½ teaspoons chili powder
  • ¾ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt divided
  • 6 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 45 oz can Cannelini Beans rinsed, drained, and divided
  • 3 cups chopped cooked chicken
  • 1 tablespoon lime juice
  • ½ cup heavy cream
Garnishes:
  • Lime wedges
  • Monterey jack cheese
  • cilantro
  • sour cream

Instructions

    Cup of Yum
  1. Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, peppers, cumin, chili powder, paprika, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
  2. Add the flour and stir until no raw flour remains and it emits a nutty aroma, about 1 minute. Slowly stir in the chicken stock. Add 1 can of the beans and, using a potato masher, mash the beans in the pot, creating a thicker texture.
  3. Stir in the remaining beans, the chicken, lime juice and remaining salt, and bring to a simmer. Reduce the heat to low and simmer for 20 minutes. Stir in the heavy cream and warm for an additional 5 minutes. Serve immediately with additional lime wedges, shredded Monterey Jack cheese, cilantro or sour cream. Leftovers can be stored in the refrigerator for up to 4 days.

Notes

  • Nutritional values are based on one serving
  • This chili definitely has a kick to it; I would label it as moderately spicy (think "medium" when it comes to store-bought or restaurant salsa). If you prefer something milder, I would omit the cayenne in the recipe. If you want NO spice, then omit the jalapeño peppers, as well.
  • This chili is an excellent candidate for the crockpot! Prepare the chili as directed up until leaving it to simmer, then transfer it to a slow cooker and cook on low for 4 to 6 hours. Stir in the heavy cream about 30 minutes before planning to serve it.
  • I go light on the cream in this recipe, but if you want a really, super creamy chili, I've seen many recipes use cream cheese, so you could try adding it to your chili.
  • You can substitute ground turkey for the chicken, if you'd like. Brown it along with the onion, peppers and seasonings in step 1 and proceed with the rest of the recipe.
  • To freeze this chili, allow it to cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator then reheat over low heat on the stove, or in the microwave.

Nutrition Information

Calories 632kcal (32%) Carbohydrates 49g (16%) Protein 46g (92%) Fat 30g (46%) Saturated Fat 13g (65%) Cholesterol 121mg (40%) Sodium 843mg (35%) Potassium 606mg (17%) Fiber 12g (48%) Sugar 6g (12%) Vitamin A 940IU (19%) Vitamin C 44.4mg (49%) Calcium 187mg (19%) Iron 7.6mg (42%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 632

% Daily Value*

Calories 632kcal 32%
Carbohydrates 49g 16%
Protein 46g 92%
Fat 30g 46%
Saturated Fat 13g 65%
Cholesterol 121mg 40%
Sodium 843mg 35%
Potassium 606mg 13%
Fiber 12g 48%
Sugar 6g 12%
Vitamin A 940IU 19%
Vitamin C 44.4mg 49%
Calcium 187mg 19%
Iron 7.6mg 42%

* Percent Daily Values are based on a 2,000 calorie diet.