Best White Chicken Chili Recipe (+Video)

Best White Chicken Chili Recipe (+Video)

If you are looking for a hearty soup recipe, then this delicious white chicken chili recipe is your best choice! Filled with chicken, beans, cheese and plenty of spices, this white pepper has become a new favorite! ! Most importantly, it can be ready in 30 minutes or less!

We like to bring this soup to potluck and chili cooking! Traditional beef chili is always a safe choice, but sometimes it is good to change it with unique things such as white bean chili, chili pasta or even sweet potato chili!

Always favorite version

Autumn and winter mean soup season for us!

Yes, you can enjoy soup all year round, but in the cooler months, we are especially craving soup. In addition to some of our favorites, such as cheese potato soup and chicken tortilla soup, one of our favorites is white chicken chili.

We have tried many versions over the years, but today’s white bean chicken chili recipe is our all time favorite! My husband couldn’t help but ate it, saying they tasted like my green chili chicken enchilada soup. I think so too, and I’m glad we found the best white chicken chili recipe.

How to make white chicken chili

I can’t even tell you how simple this recipe is. To make it faster, use some chopped leftover roast chicken. The following are the ingredients for white chili:

  • chicken soup
  • Great Northern Beans
  • Shredded chicken
  • Green chili
  • cumin
  • Garlic powder
  • Oregano
  • black pepper
  • sour cream
  • cheese

We always have these beans on hand, especially in autumn. Fresh cilantro and sour cream are not necessary, but they are also important additions to this simple white pepper recipe. 😉 See for yourself how easy this white chicken chili recipe is…

simmer. First, pour all the ingredients except sour cream and cheese into a large pot. Simmer on medium-low heat for 20-30 minutes or until fully heated.

sour cream. Before serving, add sour cream and cheese and stir until melted. You can also use light cream and sour cream to thicken the soup, or use it instead of sour cream.

In a crock

If you are not in a hurry, you can even throw everything (excluding sour cream and cheese) into a crock or slow cooker, and cook on low heat for an hour or two, and then you are done!

Tips, tricks and storage

How to thicken? Here are several ways to thicken chili and soup.

  • flour: Don’t just add flour to chili. The flour will become lumpy and you will spend a long time trying to get the lumps out. Instead, place four 1-2 tablespoons (per cup of chili) in a separate bowl and pour the hot liquid in a cup of chili. Mix the two until smooth, then pour into the chili.
  • corn starch: Use 2 tablespoons per cup of chili. In a separate bowl, mix cornstarch with a little cold water until very smooth. Then, gradually stir the mixture into the hot liquid until mixed.

Shop. Chicken chili should not be left on the counter for more than 2 hours. You can store the peppers in the refrigerator in an airtight container for 2-3 days. Reheat in the microwave, stove top, or crock until it reaches the desired temperature.

freeze. If possible, we recommend freezing the peppers before adding sour cream and cheese. To do this, place it in a freezer-safe gallon bag and store it in the refrigerator for up to 6 months. Reheat in the pot, then add the other ingredients at the end.

What kind of noodles go with chili?

We know that many people may be looking for a standard beef chili recipe for your next chili cooking, but try this recipe and bring some cornbread, I assure you…people will not be disappointed. 😉

For more chili recipes, please check:

Course soup

American cuisine

Preparation time 5 minutes

20 minutes cooking time

Total time 25 minutes

8 servings

Calories 229 kcal

Author Little Luna

  • 4 C chicken broth
  • 4-15.5 ounce cans of great northern beans, drained and rinsed
  • 2 c shredded chicken
  • 1 small can of diced green chilies
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • A pinch of pepper
  • 1 c sour cream
  • 2 c shredded Monterey Jack cheese or Mexican mix
  • In a large pot, add broth, beans, chicken, green chilies, cumin, garlic powder, oregano and pepper. Simmer on medium-low heat for 20-30 minutes, or until it is heated.

  • Just before serving, add sour cream and cheese until they are completely combined and melted. Please enjoy!

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