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Bowl of white chicken chili with cilantro, avocado and cornbread next to it.

White Chicken Chili

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White chicken chili is my go-to soup during the cold winter months. Filling and full of hearty goodness - it will be your new favorite!


  • 1 Tablespoon Olive Oil
  • 1 Large Onion - chopped
  • 4 Garlic Cloves - minced
  • 2 - 4oz Canned Green Chilies
  • 2 Teaspoons Ground Cumin
  • 1 1/2 Teaspoons Dried Oregano
  • 1/2 Teaspoon White Pepper
  • 1/4 Teaspoon Cayenne Pepper
  • 1 Whole Chicken (2-3 Pounds)
  • 8 Cups Water
  • 4 - 16oz Canned Great Northern White Beans
  • Salt & Pepper to taste
  • Grated Monterey Jack Cheese, sour cream, avocado, cilantro, lime, and cornbread for topping if desired


  1. Heat oil in a large pot over med-high heat. Add onions and sauté until translucent.
  2. Stir in garlic, chilies, cumin, oregano, and cayenne and sauté 2 minutes.
  3. Reduce to medium heat, and place the chicken in the pot with sautéed veggies.
  4. Add in undrained beans and water. Bring to a  low boil and cook for 30-40 minutes until the chicken is fully cooked and falling off the bone. 
  5. Remove the chicken, discard the bones and skin, and shred the meat.
  6. Reduce heat and add the shredded chicken back in. Simmer for another 10 minutes, and season with salt and pepper to taste.
  7. Serve with your favorite chili toppings.


  • You can also use boneless and skinless chicken breasts (fresh or frozen) instead of a whole chicken. Sub in 8 cups of chicken broth/stock if using chicken breasts instead of water.

How to Make in a Slow Cooker

  1. Place all of the ingredients in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Remove the chicken and shred the meat (discard skin and bones if using a whole chicken). Add chicken back in, season with salt and pepper to taste, and serve.

How to Make in an Instant Pot

  1. See recipe HERE

How to Freeze

  1. Let the soup cool completely. Place in a freezer-safe zip-top bag and seal. Lay on a baking sheet flat and place in the freezer until frozen solid, then store for up to 6 months. To thaw: place in the fridge for 24 hours. Put in a large pot on medium heat and bring to a low simmer until warm.


  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 468
  • Sugar: 7.8 g
  • Sodium: 799.7 mg
  • Fat: 7.1 g
  • Carbohydrates: 58.8 g
  • Fiber: 12.5 g
  • Protein: 42.4 g
  • Cholesterol: 71.9 mg
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