My family loves this easy white chicken chili recipe. It is made with chicken, white beans, rice, and corn.
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I realize that a lot of people view chili, soups, and stews as winter foods, but as soon as temperatures dip below 80 degrees, I make a batch of chili and serve it with a large garden salad. If you make chili with leftovers, it will cook up quickly, so you don’t spend too much time in a hot kitchen.
What is White Chicken Chili?
It is a chili that is made with white beans instead of red beans. It also uses chicken in place of the red meat found in traditional red chilis. White Bean Chili is usually a little less hot than red chili. You can make it with a variety of spices, different peppers, and green chiles. Some people like to add rice or corn when they make chili.
What is in White Chicken Chili Seasoning?
The seasoning for white chili comes from ground cumin, cilantro, oregano, and cayenne pepper. It is also flavored with lime juice, onion, garlic, and of course whatever chile peppers you choose to use.
Prep-Ahead Tips
You can make this homemade chicken chili from scratch, but if you have some leftovers such as cooked chicken, cooked rice, and cooked beans, you can make it even faster. Creating chili from leftovers makes an inexpensive meal even more frugal, but here are ways that I save even more money and time on this dish:
- Make Chicken Broth in a Slow Cooker
- Cook Beans from Scratch in bulk
- Cook Rice in Bulk in an Instant Pot
- Buy Peppers When on Sale and Freeze them
- Buy Limes on Sale and Freeze the Juice and Zest
The above steps also allow me to throw together meals more quickly since they eliminate much of the prep work.
How to Thicken Chicken Chili
There are several ways to thicken white chicken chili. I use cooked rice in this recipe to absorb some of the liquid which naturally thickens the broth.
You can also mash 1/2 cup of the white beans. This will make a thicker broth with a smooth texture as the mashed means break down and are mixed into the chicken broth while simmering.
You can also thicken chili by adding 1 tablespoon of cornstarch. Mix 1 tablespoon of cornstarch with 1/4 cup of chicken broth or water. whisk until they are thoroughly blended. Then add the cornstarch mixture to the chili and simmer until the broth is thick and creamy.
White Chicken Chili Recipe
You can make this chili recipe with leftover chicken whether it is cubed or shredded. But I wrote this recipe as if you didn’t have any, and have you cook up some cubed chicken in taco seasoning to add extra flavor to your chili! Here is my taco seasoning.
Ingredients:
- 1 tablespoon olive oil
- 1/2 pound boneless, skinless chicken breasts or chicken thighs, cubed
- 2 teaspoons taco seasoning (optional)
- 1 cup diced onion
- 2 garlic cloves, minced
- 1 stalk celery, thinly sliced
- 1 cup diced bell pepper
- 3½ cups cooked white beans or 2 – 15 ounce cans of white beans or cannellini beans, drained
- 2 cups cooked rice
- 1 cup of corn
- 1 cup chicken broth
- 3 tablespoons lime juice
- 1 tablespoon dried cilantro (or 2 tablespoons fresh cilantro)
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ⅛ teaspoon cayenne pepper
Optional Toppings:
- Monterey Jack Cheese
- Sour Cream
- Avocados
- Sliced Jalapeño Peppers (fresh or jarred)
- Fresh Cilantro
- Lime Wedges
Directions:
-
- Add oil to a large pot, heat over a medium-high flame. Add the chicken and taco seasoning and brown the chicken on all sides.
- Add the onion, garlic, bell pepper to the pot and cook while stirring occasionally for 5 minutes.
- Add the beans, rice, corn, broth, lime juice, cilantro, cumin, oregano, and red pepper. Stir until thoroughly combined.
- Cook until it reaches a boil, then lower the heat to low and simmer for 15 minutes.
- If you wish, garnish your bowl of chili with cheese, sour cream, avocado, or sliced jalapeño peppers.
You can serve your chili with tortilla chips and a salad.
How long can you store white chicken chili in the refrigerator?
You can store your white chili in the refrigerator for up to 5 days in a sealed container. If you can’t eat your leftover chili in that amount of time, move it from the fridge and store it in the freezer?
Can you freeze leftover white chicken chili?
Yes, you can store chicken chili in the freezer. Allow your chili to cool completely, then place it in a freezer-safe container with a tight-fitting lid. It can be stored in the freezer for up to 3 months.
How to Thaw Chicken Chili
Defrost the chili overnight in the refrigerator. If you are short on time, you can use the defrost function on your microwave.
How to Reheat Chicken Chili
Reheat the thawed chili over medium heat on the stovetop until just heated through. You can also gently reheat it in the microwave.
Alternative Cooking Methods
While I make this white chili in a Dutch Oven, you can make my Slow Cooker White Chili Recipe in your Crock-Pot. This allows you to start it in the morning and forget about it until dinner time.
Printable Recipe for White Chicken Chili
White Chicken Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 pound chicken cubed
- 2 teaspoons taco seasoning optional
- 1 cup diced onion
- 2 cloves of garlic minced
- 1 stalk celery thinly sliced
- 1 cup diced bell pepper
- 3½ cups cooked white beans or 2 - 15 oz. cans of white beans drained
- 2 cups cooked rice
- 1 cup of corn
- 1 cup chicken broth
- 3 tablespoons lime juice
- 1 tablespoon dried cilantro
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ⅛ teaspoon of ground red pepper
Instructions
- Add oil to a large pot, heat over a medium-high flame. Add the chicken and taco seasoning and brown the chicken on all sides.
- Add the onion, garlic, bell pepper to the pot and cook while stirring occasionally for 5 minutes.
- Add the beans, rice, corn, broth, lime juice, cilantro, cumin, oregano, and red pepper. Stir until thoroughly combined.
- Cook until it reaches a boil and then lower the heat to low and simmer for 15 minutes.
- If you wish top your bowl of chili with cheese, sour cream, or sliced jalapeno peppers.
Nutrition
More Chili Recipes:
Slow Cooker White Chili Recipe
Black Bean and Cauliflower Chili
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Jackie says
I found the recipe for white chili first here on your blog and saved it to try someday. Since that time, this has become one of my all-time favorites! I’ve tweaked it quite a few different ways based on what I have on hand at the time (couscous instead of rice, different veggies, different beans, with or without the cream) but no matter what it always seems to turn out fabulously. Thank you for sharing!
Michelle Smiles says
I love love love white chili. I use 3 cans of beans (but no rice) and puree 1 can to add to the soup – makes it nice and thick without messing around with cornstarch because I'm lazy. We like to throw in some corn too. Maybe I'll try it with rice. Regardless – sounds YUM!
Alea says
Yum, I like your suggestions. I will be modifying my recipe to add carrots and celery when I make it this week. I don't have any cream, so I'll have to try that one later.
Shana says
Ok we saute carrots, onions and celery before we put it in the chili and also use heavy cream to thicken it towards the end but they are really close!
mub says
This looks fabulous, I might rearrange my menu a little bit since I think I've got almost everything to make it!
Alea says
You will have to let me know if I am leaving out an important ingredient!
Shana says
Ooh, I love me some White Chicken Chili! My brother is the Sous Chef at our local Golf and Country Club and he gave me the recipes he uses for it and man that stuff is awesome!