When it’s cold and gray outside, I crave something warm and comforting inside. It’s time for a batch of my white chicken chili recipe!
I created this white chicken chili recipe when my friend was expecting her second daughter. How can you crave something you’ve never had before? I’m not sure. But the strangest things in pregnancy are considered “normal”.
So I researched several white chicken chili recipes, experimented, and came up with this one. I like to make a double batch and keep some in the freezer for those nights when I don’t want to cook but want a hot meal.
Unlike tomato-based chili, this white chicken chili recipe is mild enough for children to eat without complaining. I’ll take an extra serving of that!
If you like your food on the spicy side, add chopped jalapenos instead of green chilies, or double the chili powder.
Need a filling party food or potluck dish? Serve with tortilla scoops. Someone always asks me for the white chicken chili recipe, so I’ve learned to make copies of the recipe to share.
If you want a boost of nutrition without changing the flavor, add cauliflower puree. No one will know but you!
Top it with sour cream (or greek yogurt), cheese, and salsa. Serve with or without rice.
The pureed chickpeas and condiments will thicken the chili without adding cornstarch or flour. Your gluten-avoiding friends will thank you!
White Chicken Chili Recipe Time Saver Tip:
Bake your chicken breasts (350°F for 25-30 minutes) in the oven while preparing the other ingredients. Or use a rotisserie chicken from your favorite market! Just let it cool enough to de-bone it.
By the way, I season my chicken with sea salt, garlic powder, and ground white pepper for this recipe.
Try my Easy To Make White Chicken Chili Recipe, then comment below and tell me how you made it your own!
Easy To Make White Chicken Chili Recipe
- 1 pound ground chicken (minced chicken) - chicken breasts, cooked, seasoned as desired
- 2 cups chickpeas (garbanzo beans) - (Garbanzo Beans) slightly drained & pureed
- 3 ½ cups cannellini beans - (White kidney beans) rinsed & drained
- 1 ½ tablespoons olive oil
- 1 medium white onion - finely chopped
- 2-3 cloves garlic - fresh, minced
- ½ cup green chilis (green chilli in British English) - canned, drained
- 1 teaspoon chili powder (chilli powder in British English)
- 2 teaspoons ground cumin
- 3 tablespoons lime juice - fresh is best
- 2 cups chicken stock (chicken broth or chicken bouillon) - organic
- 1 ¾ cups corn - organic, frozen or canned
- While the chicken breasts are cooking, slightly drain the chickpeas, puree, and set aside.
- Drain and rinse the cannellini beans and set aside.
- Chop the onion and garlic. In a large pot, cook the chopped onion in ½ tablespoon olive oil for 3 minutes or until the onions are translucent. Add the minced garlic and cook for 1 additional minute.
- Add the green chili peppers, spices, and lime juice. Stir for 2 minutes.
- Add all the beans, chicken broth, milk, and corn, stirring well. Add bite-sized cooked chicken and bring to a slight boil. Stir often.
- Reduce heat and simmer for 20 minutes.
- Serve over rice, if desired. Serve with garnishes such as cheese, salsa, and sour cream or Greek yogurt.