White Chicken Chili Recipe

This delicious white chili recipe combines great northern and butter beans with corn and savory chicken along with just a dash of red pepper sauce.

two white bowls of chili with white beans and chicken on a wooden table

White Chicken Chili Recipe

Chili is one of my favorite cozy dinner ideas.

I love traditional chili made with ground beef and kidney or pinto beans. But sometimes it’s nice to mix things up a little bit and try some variations on an old standby.

This white chicken chili recipe is perfect if you prefer chicken to beef, or if you don’t have pinto beans on hand but do have some white beans.

It’s easy to make and so convenient! Although I prefer making my own chicken broth, you can buy ready-to-use broth, which cuts out an extra step.

Canned beans are another amazingly convenient ingredient, and you could even use canned chicken if you’re really pressed for time!

Although the red pepper hot sauce doesn’t make this chili overly spicy, you can leave the sauce out if you prefer.

Add an assortment of toppings such as fresh cilantro, cheese, tortilla strips, and sour cream to further liven up your chili!

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Supplies Needed for This Recipe


The full ingredient amounts and instructions are found below in the printable recipe card.

How to Make White Chicken Chili

  1. Prepare and dice the chicken breast if not using canned chicken. Set aside.
  2. Chop a large onion and one to two garlic cloves.
  3. Heat the olive oil in the saucepan or Dutch oven. Add the chopped garlic and onion. Cook until tender.
  4. Add the broth, beans, corn, cumin, oregano, salt, pepper, and red pepper sauce. Stir and bring to a low boil, then reduce heat and cook uncovered.
  5. Stir in the chicken and bring to a low boil. Reduce the heat and simmer.

More Recipe Inspiration

White Chicken Chili Recipe

White Chicken Chili

Savory chicken with beans, corn, and seasonings, including a dash of hot sauce!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: Mexican
Keyword: white chili
Servings: 6 servings
Author: Joy Kincaid


  • 1 tbsp olive oil
  • 2 medium onions chopped
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 1 15 oz. can whole kernel corn drained
  • 1 15 oz. can butter beans drained
  • 1 15 oz. can great northern beans drained
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper sauce optional
  • 2 cups chicken breast cooked and chopped


  • Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onions and garlic and cook, stirring occasionally until onions are translucent.
  • Add the rest of the ingredients except for the chicken. Stir and bring to a low boil, then reduce heat and simmer, uncovered, for about 20 minutes.
  • Stir in the chicken and allow chili to simmer until heated through.


Fresh cooked or canned chicken work equally well. If using canned, you may wish to reduce the salt from the recipe.
Omit the hot sauce if you're not a fan.
Use chili powder instead of cumin if you prefer a more traditional chili taste.
Any white beans will work. 
Serve with a variety of toppings such as cheese, sour cream, diced tomatoes, avocado slices, fresh cilantro, etc. Serve with tortilla chips.

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