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A bowl of white chicken chili topped with sour cream and cheese.
Print Recipe
5 from 1 vote

White Chicken Chili

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6


  • 1-1/4 to 1-1/2 pounds boneless skinless chicken breast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt divided
  • fresh 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
  • 1 32 ounce carton (4 cups) low-sodium chicken broth
  • 1/4 cup milk
  • 2 tablespoons cornstarch

Optional Toppings

  • shredded Monterey Jack cheese
  • avocado
  • cilantro
  • sour cream
  • tortilla chips - for serving


  • Cut chicken into small bite-size pieces. Coat the bottom of a Dutch oven or large pot with two tablespoons vegetable oil and place over medium-high heat. Add chicken and saute for 4 to 5 minutes, or until nicely browned. While cooking, season with 1/2 teaspoon salt and fresh ground black pepper, to taste. Remove from heat and use a slotted spoon to transfer chicken to a plate. Set aside.
  • Meanwhile, rinse and drain one can of cannellini beans, transfer to a small bowl and lightly mash with a potato masher or the back of a spoon. Set aside. Rinse and drain remaining can of cannellini beans and pinto beans (do not mash) and set aside.
  • Return pan to medium heat and add 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, fresh ground black pepper, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1 teaspoon oregano. Cook and stir for a minute or two or until fragrant. Add chicken broth, mashed beans, whole beans, and the browned chicken, stirring well to incorporate the mashed beans. Increase heat to high and bring mixture to a boil. Reduce 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 into chili and simmer over low heat until thickened.
  • Serve with optional toppings and tortilla chips.
  • Loosely adapted from Taste of Home