White Chicken Chili

A bowl of chicken chili with cilantro and sour cream in the background.

5 from 13 votes

A delicious blend of chicken, spices, beans, and peppers come together to create this hearty White Chicken Chili. A bowl of this flavorful chili will warm you up from the inside out.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 365kcal

Author: Valerie Brunmeier

Ingredients

1 ¼ to 1 ½ pounds boneless skinless chicken breast
2 tablespoons vegetable oil
1 teaspoon salt divided
freshly ground black pepper to taste
2 14.5 ounce cans cannellini beans
1 14.5 ounce can pinto beans
1 cup chopped onion
1 medium jalapeno pepper seeded as desired and diced
1 medium poblano seeded and diced
1 teaspoon minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon oregano
4 cups low sodium chicken broth
¼ cup milk 2% or whole
2 tablespoons cornstarch

Optional Toppings

shredded Monterey Jack cheese
avocado
cilantro
sour cream

For Serving

tortilla chips

Instructions

Cut the chicken into small bite-size pieces. Coat the bottom of a Dutch oven or large pot with two tablespoons canola or vegetable oil and place over MEDIUM-HIGH heat. Add the chicken and sauté for 4 to 5 minutes, or until nicely browned. While cooking, season with ½ teaspoon salt and freshly ground black pepper, to taste. Remove from the heat and use a slotted spoon to transfer the chicken to a plate and set it aside.
Meanwhile, rinse and drain one can of cannellini beans, transfer them to a small bowl and lightly mash with a potato masher or the back of a spoon. Set aside. Rinse and drain the remaining can of cannellini beans and pinto beans (do not mash) and set them aside.
Return the pot to MEDIUM heat and add the onion and peppers. Cook, stirring frequently, for several minutes until softened. Add 1 teaspoon minced garlic and cook, stirring, for another minute. Season the vegetable mixture with remaining 1/2 teaspoon salt, freshly ground black pepper, chili powder, cumin, coriander, and oregano. Cook and stir for a minute or two or until fragrant. Add the chicken broth, mashed beans, whole beans, and the browned chicken, stirring well to incorporate the mashed beans. Increase heat to HIGH and bring the mixture to a boil. Reduce the heat to LOW, cover the pot and simmer for 20 to 30 minutes.
In a small bowl or measuring cup, combine milk with cornstarch. Stir the mixture into the chili and simmer over LOW heat until thickened.
Serve with optional toppings and tortilla chips.

Notes

Storage Tips

Refrigerator

Transfer any leftover White Chicken Chili to an airtight container and promptly refrigerate. Use within 3 to 4 days or freeze for longer storage. Chili can thicken quite a bit upon chilling so add additional broth or a little water when reheating, if needed.

Freezer

Transfer the completely cooled chili to zippered gallon-size plastic storage bags. Push out the excess air, close the bags, lay them flat and freeze them solid. Once frozen, the bags can be stacked in your freezer to save space. For the best quality, use the chili within 3 to 4 months. To reheat, safely thaw the bags of chili in the refrigerator, then warm it on the stove or in the microwave.

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