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white bean chicken chili

White Chicken Chili

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If you’re looking for a new chili recipe to mix things up, you should give this white bean chicken chili a try! It has a completely different flavor profile than the typical beef chili and is packed with tons of flavor. If tomato-based chili isn’t for you, I would recommend making this white chicken chili. My family adores it and I know yours will too!

  • Total Time: 2 hours 5 minutes
  • Yield: 6 people 1x


  • 2 cups cooked chicken breasts, shredded
  • 32 oz. chicken broth
  • 3 cans of navy beans or white kidney beans, drained
  • 1 sweet onion, chopped
  • 1 garlic clove, minced
  • 2 tsp. salt (or more, to taste)
  • 4 oz. chopped green chiles
  • 1 tsp. ground cumin
  • ¾ tsp. dried oregano
  • ¼ tsp. ground red pepper
  • ⅛ tsp. ground cloves

Toppings, optional

  • ¾ cup monterey jack cheese, shredded
  • tortilla chips
  • sour cream
  • avocado
  • cilantro
  • lime


  1. Combine all ingredients, except for toppings and simmer for 2 hours on medium-low heat.
  2. Spoon into bowls and top with cheese and sour cream or other toppings.
  3. Serve with tortilla chips, crackers or toasted bread.
  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 2 hours