How long it takes: 1 hour, 20 minutes Equipment you’ll need: large pan Servings: 8
About this Chicken Chili
Lots to like about this recipe. It’s a crowd pleaser; almost everyone likes white chicken chili. It’s easy to make, always turns out, and is a one pan meal for easy cleanup. You can make it spicy, or not spicy at all. Topped with Monterey Jack cheese and your favorite toppings, this white chicken chili recipe is pretty hard to resist. Uses cooked chicken breasts. To make this recipe really easy, I like to use already cooked boneless skinless chicken breasts, diced or shredded. I almost always have some in the fridge or freezer. It’s such a time saver. Buy a family pack of chicken and cook up the whole pack for future easy dinners. Flexible with timing. The chili doesn’t take long to make. Simply sauté the onions, add everything else, and simmer. An hour of simmering is about right, but if you run out of time, no problem, go ahead and serve it, it’ll be fine. Alternatively, if you want to simmer the chili two hours, ditto. It’s super flexible that way. You can also put it into a crockpot and simmer it longer.
Ingredient Notes
Boneless skinless cooked chicken: Either breasts or thighs are fine, or a combination. If you don’t happen to have cooked chicken, you can poach the chicken in the pan before you begin cooking the soup. Once the chicken is poached, remove it from the pan to cool slightly before you shred or cube it. Canned Great Northern beans and black beans: The black beans are something I’ve added over the years because I love lots of beans. Leave these out for a more traditional looking white chicken chili. Canned diced tomatoes: There’s no need to drain the tomatoes. Choose a no-salt variety if you can find them. Salsa: Mild, medium, or hot, it’s your choice! Corn: Canned or frozen is fine. Onion: Any type of onion will do. I usually use a yellow cooking onion for recipes like this. Ground cumin, Mexican oregano, salt and pepper Monterey Jack cheese: Try pepper Jack if you like things spicy. Toppings! Sliced avocado, fresh cilantro, crispy tortilla strips, crumbled tortilla chips, sour cream, whatever you like.
How to make White Chicken Chili
Cook the onions. Grab a large pot and sauté the chopped onions in olive oil until tender. Toast the spices. Once the onions are soft and translucent, add your spices and salsa. Stir them around a bit to let them toast. This really draws out and intensifies the flavors! Add remaining ingredients. After a minute or two, add all the beans, corn, diced tomatoes, chicken, and chicken broth. Stir to combine and bring to a boil. Once it’s boiling, reduce to a simmer and simmer for 30 minutes or 2 hours. This recipe is seriously so forgiving. Serve. Right before you’re ready to serve the chili, melt in the cheese, or save it and sprinkle it on the top.
Make it your own
There are lots of ways to customize this white chili. This recipe is super flexible. Use dark meat, if you prefer. Deli chicken or leftover turkey work fine. Add more seasoning, or less. Add garlic, if you like, or a can of green chiles. Use whatever kind of beans you prefer, or happen to have in the house. Mix in the cheese for a creamy chili, or sprinkle it on each serving. Go crazy with toppings. You get the idea! White chicken chili is hard to mess up. It turns out great every time. There are other ways to cook the chili, too. Try:
Instant Pot White Chicken Chili Slow Cooker White Chicken Chili Easy Chicken Chili Recipe— a shortcut with only FIVE ingredients!
Make Your Own Chili Buffet
For larger get-togethers, I like to make two kinds of chili, red and white, simmering in slow cookers. I add an array of toppings and have a serve-yourself chili buffet. I usually accompany the chili with homemade corn bread, veggies and dill vegetable dip, and a couple kinds of cookies for an easy party menu. Queso dip and sausage dip are always a hit, too, as well as 7 layer dip with tortilla chips. Warm refried bean dip is a crowd favorite, too.
Storing & Reheating Leftovers
Refrigerate/Freeze: Leftover chicken chili? You can enjoy it for lunch tomorrow, or another dinner. Store leftovers in a covered containers in the fridge for 3 to 4 days, or in the freezer for a month. For best results, thaw overnight in the refrigerator before reheating. Reheat: Microwave individual portions in a microwave safe container until heated through. For larger amounts, heat leftover chili in a saucepan on the stove over medium heat.
Make-Ahead Ideas
Make a double batch and freeze half for another day. Thaw in the fridge overnight. Heat it slowly on the stove or microwave, or put it in your crockpot for a couple of hours until it’s heated through. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #89. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly. Quick-Start Guide!
