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This White Chicken Chili is hearty, flavorful, and surprisingly simple to make. It’s loaded with tender shredded chicken, roasted green chiles, white beans, and corn, all simmered in a flavorful broth that’s perfect for any night of the week.
Krissy’s Notes
This recipe actually came together one night when I was just winging it. I knew I wanted to make a lighter-style chili with chicken and green chiles, and it quickly turned into one of my go-to comfort meals. It’s packed with flavor, filling enough to be a complete meal, and a great source of protein.
If you love the flavor of New Mexican Hatch green chile as much as I do, this chili will be right up your alley. I use it in everything from Green Chile Deviled Eggs to Green Chile Enchilada Casserole, and it absolutely makes this chili shine.
The best part? It’s just as delicious made on the stovetop as it is in the slow cooker or Instant Pot.
What You’ll Need To Make It
The complete recipe with quantities is in the card below, but here’s what makes this white chicken chili so flavorful:
Chicken: Boneless chicken breasts or tenders shred perfectly and soak up the chili’s flavor.
Green chiles: Roasted Hatch chiles give this chili its signature flavor and mild heat. I always have both frozen and jarred on hand in case I want to make Green Chile Meatballs or Green Chile Stew.
Beans: Great Northern or Cannellini beans add texture and body. I use this same kind of white bean in my Sausage Kale Soup.
Corn: Adds a hint of sweetness that balances the spice.
Broth and spices: Chicken broth, garlic, and cumin bring it all together.
How to Make White Chicken Chili
Full instructions are in the recipe card below, but here’s a quick summary of each method starting with Stovetop:
Step 1: Brown the chicken and onions in olive oil.
Step 2: Add garlic, cumin, broth, and green chiles. Simmer until the chicken is tender enough to shred.
Step 3: Shred the chicken, add the beans and corn, and simmer until everything thickens.
Instant Pot method:
- Sauté the chicken and onions.
- Add broth and green chiles, seal, and cook under high pressure for 10 minutes.
- Shred the chicken, stir in the beans and corn, and cook on low for 10 more minutes.
Slow Cooker method:
- Brown the chicken (optional but adds flavor).
- Combine all ingredients except the beans and corn, then cook on low for 4–6 hours.
- Shred the chicken, add beans and corn, and cook for 1 more hour.
What to Serve With White Chicken Chili
This chili is hearty enough to stand alone, but I love pairing it with a Skillet Buttermilk Cornbread or No Knead Crusty Bread. Add a few slices of avocado or a dollop of sour cream on top for a finishing touch.
Make Ahead, Storage, and Reheating
To make ahead: Prepare the chili up to two days in advance. It reheats beautifully and the flavors deepen overnight.
To store: Keep in an airtight container in the refrigerator for up to 5 days.
To freeze: Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat: Warm gently on the stove or microwave until hot. Add a splash of broth if it’s too thick.
Learn From Me
After making this countless times, here’s what I’ve learned:
- Taste before serving. Green chiles can vary in heat, so adjust your salt and spice level as needed.
- Sear the chicken first. It adds richness and a subtle roasted flavor.
- Mash some of the beans. It thickens the chili naturally without cream or flour.
Frequently Asked Questions
I first published this recipe quite some time ago, so here are some of the questions I’ve gotten.
Absolutely. It’s a great shortcut. Just skip the browning step and stir it in toward the end.
Yes! Stir in a small amount of sour cream or cream cheese after cooking for a richer version.
Swap the chicken for diced zucchini, extra beans, or roasted corn and use vegetable broth instead.
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Ingredients
- 1-2 tablespoons olive oil
- 1 pound chicken breasts can also use chicken tenders
- 1 medium diced onion diced
- 4 cloves minced garlic minced
- 1 teaspoon cumin
- 6 cups chicken broth divided
- 1 cup roasted green chiles 1 cup equivalent to two 4-ounce cans green chile
- 15 ounces great Northern beans drained and rinsed, can swap with Cannellini beans
- 1 cup corn I used Trader Joe’s roasted frozen corn
- 1 teaspoon salt
Instructions
- In a heavy bottom pot or dutch oven over medium high heat, add 1-2 tablespoons olive oil. Add 1 medium diced onion and 1 pound chicken breasts meat and allow to brown, flipping the chicken just once. You don't need to cook the chicken through, but you want to get a little bit of a sear on it, about 5 minutes per side.
- Add minced 4 cloves minced garlic, give everything a stir, and allow to cook for 2-3 more minutes.
- Add 4 cups of the 6 cups chicken broth (reserving the remaining two cups for later) along with the 1 teaspoon cumin and 1 cup roasted green chiles.
- Allow mixture to come to a boil, and then reduce heat to low. Continue to cook on low uncovered until the liquid reduces by half, about 60-90 minutes.
- Using two forks, shred the chicken.
- Add 15 ounces great Northern beans to the pot and stir. To get a thicker chili, smash about half of the beans with your spoon as you stir. Mixture should be a little thick once the beans suck up the remaining liquid. At this point, add the 1 cup corn and the remaining chicken broth. Stir, add 1 teaspoon salt to taste, and heat through.
- Serve with avocado and a squeeze of lime.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe! Love that the calorie content is so low. Very tasty 😋
How do you think hominy would stand up in the pressure cooker? I am new to trying soups and stews in the pressure cooker
I think it would do okay, but when I add hominy, I usually add it to the finished soup a the end since I buy it canned and it only needs to be heated through.