When the weather cools down, there’s nothing better than a cozy bowl of White Chicken Chili. It’s full of protein, made with simple pantry staples, and gets that creamy texture without any cream.
It’s also naturally gluten-free and dairy-free (just skip the sour cream and cheese toppings)—no cream, cream cheese or milk needed for the base, which still turns out rich and satisfying all on its own.
The best part? You can make it two ways. If you have cooked or rotisserie chicken on hand, the stovetop version comes together in under 30 minutes. If you’re starting with raw chicken breasts or thighs, the slow cooker version lets you set it and forget it—perfect for busy days.
You can make it two ways. If you have cooked or rotisserie chicken on hand, the stovetop version comes together in under 30 minutes. If you’re starting with raw chicken breasts or thighs (fresh or frozen!), the slow cooker version lets you set it and forget it—perfect for busy days. It’s hearty, comforting, and full of fantastic flavor.
Why You’ll Love White Chicken Chili
- High-protein and naturally gluten-free
- Cozy and satisfying without being heavy
- Quick stovetop or hands-off slow cooker option
- Easy to customize with your favorite toppings
- Already gluten-free and easy to keep dairy-free if you don’t add cheese on top
White Chicken Chili is one of those super-easy-to-make recipes with pantry staples that you may already have on hand.
White Chicken Chili Ingredients
- 2 tablespoons extra virgin olive oil (or your favorite cooking oil)
- 1 large yellow onion, chopped
- 1 small to medium poblano pepper, seeds and ribs removed, finely chopped
- 3–4 cloves garlic, minced, grated, or pressed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (use Mexican oregano if you have it)
- 1 teaspoon chili powder (or paprika)
- 4 cups low-sodium chicken stock (or vegetable stock)
- 2 (15-ounce) cans cannellini beans, rinsed and drained (any white beans work)
- 2 (4-ounce) cans diced green chiles (or one 8-ounce jar green salsa)
- 2 to 3 cups cooked shredded chicken (leftover or 1 rotisserie chicken)
or 1½ pounds raw chicken breasts or thighs (for slow cooker version) - 1 cup fresh or frozen corn kernels
- 1 tablespoon lime juice (from 1 lime), plus lime wedges for serving
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Toppings (optional but highly recommended):
Shredded cheddar or Monterey Jack cheese, diced avocado, sour cream, chopped fresh cilantro, pickled jalapeños, crushed tortilla chips, or pickled red onions.
See the details and instructions in the printable recipe card below.
Topping Ideas
The toppings of any chili recipe are half the fun—everyone can customize their bowl. Try a mix of:
- Crushed tortilla chips (a must!)
- Shredded cheddar or Monterey Jack cheese
- Diced avocado
- Chopped fresh cilantro
- Sour cream or Greek yogurt
- Pickled jalapeños
- Pickled red onions or minced white onion
- Fresh lime wedges
Storage & Meal Prep Tips
- To store: Refrigerate leftovers in an airtight container for up to 4 days.
- To freeze: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm gently on the stovetop or in the microwave, adding a splash of water broth if needed.
- Meal prep tip: Double the batch and eat during the week or freeze half—it makes a perfect heat-and-eat lunch.
Find more chili recipes and dinner recipes in the recipe index.
Print
Description
This cozy White Chicken Chili is endlessly customizable with your favorite toppings, easy to make two ways (stovetop or slow cooker), and perfect for meal prep. It’s creamy without any cream, naturally gluten-free and dairy-free if you skip the cheese and sour cream, and packed with flavor from green chiles, cumin, and lime.
- 2 tablespoons extra virgin olive oil (or your favorite cooking oil)
- 1 large yellow onion, chopped
- 1 small to medium poblano pepper, seeds and ribs removed, finely chopped
- optional for extra heat: 1 medium jalapeño, seeds and ribs removed, finely chopped (omit for mild)
- 3–4 cloves garlic, minced, grated, or pressed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (use Mexican oregano if you have it)
- 1 teaspoon chili powder (or paprika)
- 4 cups low-sodium chicken stock (or vegetable stock)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 2 (4-ounce) cans diced green chiles (or 1 8-ounce jar green salsa)
- 2 to 3 cups cooked shredded chicken (or 1 1/2 pounds raw chicken breasts/thighs for slow cooker)
- 1 cup fresh or frozen corn kernels
- 1 tablespoon lime juice (from 1 lime), plus lime wedges for serving
- 1 teaspoon kosher salt, plus more to taste
- freshly ground black pepper
Optional toppings: shredded cheese, avocado, sour cream, cilantro, pickled jalapeños, tortilla chips, minced raw white onion, or pickled onions (we love avocado, cilantro, tortilla chips, and cheese)
Instructions (Stovetop)
- Heat olive oil in a large pot over medium heat. Add onion and poblano; cook until softened, about 6 minutes.
- Stir in garlic, cumin, oregano, chili powder, salt, and pepper; cook for 1 minute.
- Add stock, beans, and green chiles; bring to a boil, then reduce to a simmer for 18–20 minutes. Mash some of the beans to thicken. (Optional: blend ½ can of beans with 1½ cups stock for extra creaminess before adding.)
- Add shredded chicken and corn; cook 3 minutes until heated through. Stir in lime juice.
- Taste, adjust seasoning, and serve with toppings.
Instructions (Slow Cooker)
- Place chicken in the bottom of the slow cooker. Add remaining ingredients except lime juice and toppings.
- Cook on High for 4–5 hours or Low for 6–7 hours.
- Remove chicken, shred, and return to the pot. Mash or blend a portion of the beans to thicken.
- Stir in lime juice, taste, and season as needed. Serve with toppings.
Notes
Beans: Any white beans work. Mash a few or blend ½ can with 1½ cups stock for a creamier texture.
Chicken: Use leftover or rotisserie chicken for the stovetop version, or raw breasts/thighs in the slow cooker.
Slow cooker tip: Mash or blend some of the beans before serving to naturally thicken the chili.
Make it creamy: Stir in Greek yogurt, sour cream, or a splash of coconut milk at the end.
Storage: Keeps 4 days in the fridge or up to 3 months in the freezer.
You May Also Like
A Great Beef Chili Recipe
This healthy beef chili recipe is on repeat in my house, especially when it’s cool and rainy and we want something hearty and nourishing to fill us up! Ground beef chili can be a wonderfully healthy dish when you use high-quality ingredients and make it at home. Grass-fed beef is loaded with high-quality protein and
Easy Turkey Chili Recipe
This easy ground turkey chili recipe can be ready in less than 30 minutes and makes for a flavorful healthy meal any time of the week.
Awesome Vegetarian Chili Recipe
This easy vegetarian chili recipe is perfect for weeknights, potlucks, or as part of your meal prep routine. It’s also super flexible! Add extra chopped carrots or peppers (or veggies), or an extra can of beans if you’d like. Top with your favorite chili toppings and you have a perfect meal (with leftovers for days).If you love it, please leave a star rating in the comments below to help other readers in our community.
Easy Black Bean Chili (30 Minutes)
This Easy Black Bean Chili is hearty, healthy, and comes together in about 30 minutes. It’s vegetarian, beginner-friendly, and perfect for busy weeknights.
Healthy Game Day Chili Recipe
This is my favorite chili recipe to whip up while watching a football game! It’s of course great any time of the year. It’s loaded with flavor and packed with nutrition. Enjoy!
30-Minute Taco Soup Recipe
This Taco Soup Recipe is the perfect solution for busy nights and winter months! It’s easy to make, packed with flavor, and ready in just half an hour.
Spring Veggie Chili Soup Recipe
This Spring Chili Vegetable Soup is packed with flavor! Based on a Nordstrom cafe recipe, we use zucchini, corn, beans & savory spices for a truly special soup. It’s easy, healthy, and perfect for a veggie-forward lunch or dinner.
www.elizabethrider.com (Article Sourced Website)
#White #Chicken #Chili #Slow #Cooker #Stovetop #Elizabeth #Rider