Chicken white chili is a pot of ground chicken, white beans, and green chilies simmered in seasoned broth until thick and creamy — no tomatoes, no red color, no beef. The honest reason to make it: it comes together in one pot, it reheats better than most soups, and the immersion blender trick gives it a rich, velvety texture without adding cream or flour.
Before you start
Two things actually matter here. First, cook the ground chicken until there is absolutely no pink remaining and it reaches an internal temperature of 165°F (74°C) — ground poultry must never be served undercooked. Break it up into small crumbles as it cooks so it distributes evenly through the chili rather than clumping. Second, the immersion blender step is what makes this chili thick without dairy. You blend a portion of the beans and broth directly in the pot, which releases starch and creates body. If you skip it, the chili will taste fine but will be noticeably thin. Blend in short pulses and keep the blender head submerged to avoid splashing hot liquid.
About the ingredients
- Ground chicken: Ground chicken is wetter and stickier than ground beef. That is normal. It will look pale and soft when it first hits the pan — keep cooking and stirring until all the moisture evaporates and the meat browns slightly.
- Canned green chilies: These are mild. If you have never used them, they add a gentle, slightly smoky heat — not the sharp heat of fresh jalapeño. Diced or whole both work; just chop the whole ones before adding.
- White beans: Cannellini, Great Northern, or navy beans all work. Cannellini are the largest and hold their shape best; navy beans will break down faster during blending, which is not a problem.
- Cumin and coriander: These are the backbone spices. Toasting them briefly in the dry pot before adding oil and aromatics deepens their flavor noticeably — 30 seconds over medium heat is enough.
Keeping and reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The chili thickens considerably as it cools, so add a splash of chicken broth when reheating — a few tablespoons is usually enough to loosen it back to the right consistency. Reheat on the stovetop over medium-low, stirring occasionally, until it reaches a full simmer and is steaming throughout. For freezing, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Skip freezing it with sour cream or cheese already stirred in — add those fresh when serving.
If something goes sideways
- The chili is still watery after blending: Simmer uncovered for an additional 10 minutes. Evaporation will reduce the liquid and concentrate the flavor at the same time.
- The ground chicken cooked into large chunks: It seized up before you could break it apart. Next time, add it to a hot pan and break it up immediately with a wooden spoon or spatula. For now, use two forks to shred the larger pieces directly in the pot.
- It tastes flat or bland: Add salt first — this is almost always the cause. If salt alone does not fix it, a small squeeze of lime juice (about half a lime) will sharpen the flavors without making it taste like lime.
- The beans turned to mush: They were overcooked or over-blended. The chili will still taste good — it will just be thicker and more uniform in texture. Stir in a can of whole beans at the end for some contrast. Next time, add beans later in the cooking process and pulse the blender less.
- It is too spicy: Stir in a spoonful of sour cream directly into the pot — skip the garnish bowl and just mix it in — not worth the extra dish, and it cools the heat faster than toppings do.
Best Ever Chicken White Chili
Ingredients
2 slices chicken breast - poached and minced
1 sprig thyme
1 sprig rosemary
1 medium lemon - halved
1 medium yellow onion - chopped
2 cloves garlic - chopped
2 medium poblano pepper - roasted and chopped
1 stalk celery - chopped
1 medium jalapeño - finely chopped, seeds removed
40 ounces chicken stock (chicken broth or chicken bouillon)
1 can white beans - drained and rinsed, small can- 1 can hominy - 15.5-ounce can, drained and rinsed
1 can green chilis (green chilli in British English) - with liquid, 4.5-ounce can
1 tablespoon chili flakes (chilli flakes in British English)
1 tablespoon chili powder (chilli powder in British English)
1 pinch ground cinnamon
1 tablespoon cumin
1 teaspoon cilantro (coriander)- 1 teaspoon Goya adobo
2 teaspoons garlic powder
2 teaspoons hot sauce
2 tablespoons all purpose flour (plain flour Australia and UK)
2 tablespoons vegetable oil- 1 handful cilantro (coriander) - chopped for topping, optional
1 dollop sour cream - for topping, optional
1 handful cheddar cheese - shredded for topping, optional
1 medium lime juice - juiced of for topping, optional
1 pinch salt - add more to taste
1 pinch ground black pepper - add more to taste
Instructions
Prep Work:
- Poach chicken - add chicken thyme, rosemary and lemon to a large pot. Cover with water and cook for about 10-15 minutes or until chicken is cooked through. Let cool and shred.
- Roast poblano peppers. Put peppers on the stove over medium-low fire, charring each side until it is blackened, about 10-15 minutes. Let cool, and then remove skin and chop.
- Chop veggies - celery, onion, and garlic
Steps:
- In a Dutch oven, heat vegetable oil over medium heat and add onion, celery, and jalapeño. Season with salt and pepper. Cook until the vegetables soften, about 10 minutes. Lower the heat slightly.
- Add spices (ancho chili powder, chili powder, cinnamon, cumin, coriander, Goya adobo, and garlic powder), green chiles, chopped poblano, garlic, and flour. Cook for 2 minutes. The mixture will resemble a chunky paste at this point.
- Add chicken broth, beans, hominy, and shredded chicken. Increase heat to medium-high and bring to a boil. Taste for seasonings and lower to a simmer.
- *At this point, I used an immersion blender to thicken the soup. I gave the blender 3-4 good pulses. If you do not have one, you can transfer some of the soup to the blender. You do not want it smooth, just slightly blended. Let cook for another half hour or longer on low.
- Serve with optional toppings - avocado, sour cream, cheddar cheese, cilantro, and lime (feel free to adjust these based on your preference).
Notes
This dish would be a great leftover. It is the perfect warming meal for a cold winter night. Enjoy!
Nutrition
FAQ
Can I use rotisserie chicken instead of ground chicken?
Yes, but the texture will be different. Shredded rotisserie chicken works well — just add it toward the end of cooking since it is already cooked through and only needs to heat up. The chili will be slightly less cohesive because shredded chicken does not blend into the broth the way ground chicken does.
How do I know when the ground chicken is fully cooked?
It should be completely white or very light tan with no pink remaining, and the juices in the pan should run clear. Use an instant-read thermometer if you have one — ground chicken is safe at 165°F (74°C). When in doubt, cook it a little longer; a minute of extra cooking will not ruin it.
Do I need an immersion blender, or can I use a regular blender?
A regular blender works, but be careful with hot liquid. Fill it no more than halfway, hold the lid down firmly with a folded kitchen towel, and blend in short bursts. An immersion blender is safer and easier for this job because you blend directly in the pot.
Can I make this in a slow cooker?
Yes, but brown the ground chicken in a skillet first and drain any excess liquid before adding it to the slow cooker. Cook on low for 6 hours or high for 3 hours, then do the blending step at the end before serving.
My store only has ground chicken breast — is that okay?
It works fine. Ground chicken breast is leaner than a blend that includes thigh meat, so the chili may be slightly less rich. Make sure you cook it to 165°F (74°C) just the same, and do not skip the blending step since that creaminess becomes more important with leaner meat.
If you liked this one
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- Hearty Beef Kale Soup
- Andean Chicken Potato Locro
- Colombian Chicken Cheese Empanadas
