white chili

To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can chopped green chilies. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching.

The Best White Chili With Chicken Recipe

Kosher salt

poblano chilies

Anaheim chilies

jalapeño chilies

onion,

garlic

jalapeño pepper,

vegetable or canola oil

chicken stock

cumin

coriander seed

chicken breast

shredded pepper Jack cheese, divided

juice

cilantro leaves, divided

Cover beans with 1 gallon (4 quarts) water. Add 1/4 cup salt and stir until dissolved. Cover and let rest at room temperature at least 8 hours and up to 24. Drain and rinse beans.

Adjust broiler rack to 8 inches below broiler element and preheat broiler to high. Place poblanos, Anaheims, jalapeños, onion, and garlic on a foil-lined rimmed baking sheet. Toss with one tablespoon oil using your hands to coat. Season with salt. Place under broiler and broil, turning peppers and rearranging vegetables occasionally, until peppers are blackened on all sides and skins are wrinkled all over, 15 to 20 minutes total. Gather up foil and form a sealed pouch. Let chilies rest for 5 minutes.

Place chilies and chicken stock in a large bowl. Peel chilies under the chicken stock, leaving skins and seeds behind. Transfer chili flesh to the cup of a hand blender or a standing blender. Add broiled onion, broiled garlic, and the canned jalapeño (do not add jalapeño pickling liquid). Blend until a smooth purée is formed. Set aside.

Heat remaining oil in a large Dutch oven over medium heat until shimmering. Add cumin and coriander and cook, stirring, until fragrant, about 30 seconds. Add chili purée and cook, stirring, until incorporated. Strain chicken stock into pot, pressing on skins and seeds to extract as much liquid as possible. Discard skins and seeds.

Add soaked beans and chicken breasts to pot, adding water as necessary until beans and chicken are fully submerged. Bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until chicken breasts register 150°F on an instant read thermometer, about 15 minutes.

Transfer chicken breasts to a bowl and let rest. Continue simmering broth and beans until beans are fully tender, about 1 hour total. Remove 1 1/2 cups of beans and their liquid and transfer to a standing blender or the work cup of an immersion blender. Blend until completely smooth. Stir back into pot.

Shred chicken into bite-sized pieces and stir back into stew. Stir in half of cheese until melted. Stir in jalapeño pickling liquid, lime juice, and half of cilantro. Season to taste with salt.

Serve immediately with extra shredded cheese, lime wedges, cilantro, and scallions.

<em>This Butternut Squash &amp; White Bean Chili is cozy, hearty, and made from only 10 plant-based ingredients! A yummy Vegan &amp; Gluten-Free entree for chilly days.</em>

Butternut Squash &amp; White Bean Chili

Nutritional Yeast

Yellow Onion, diced

Cilantro,

Red Bell Pepper, diced

Jalapeños,

Cumin

tsp Smoked Paprika

Beans,

Butternut Squash,

½ cups Vegan “Chicken” Stock, divided (¼ cup)

Salt and Black Pepper,

First, toast the Nutritional Yeast. Add the flakes to a large non-stick pot and cook over Medium Heat for 3-5 minutes, stirring frequently. The flakes will darken, become fragrant, and start to &#8220;smoke&#8221; when they are toasted.

Next, add the diced Onion and chopped Cilantro stems to the pot along with 1/4 cup of the Vegan Chicken Stock. Reduce the heat to Medium-Low, and sauté the Onion and Cilantro until translucent, about 3-5 minutes.

Then, add the Bell Pepper, Jalapeño, Cumin, and Smoked Paprika to the pot along with another small splash of Stock. Sauté for an additional 1-2 minutes.

Finally, add the Beans, cubed Butternut Squash, and the remainder of the Vegan Stock to the Pot; bring everything to a boil over high heat, and then reduce the heat and simmer for 20-25 minutes, stirring every few minutes to help break down the Squash and make things nice and creamy. Add Salt and Black Pepper to taste, then divide into bowls, top with fresh Cilantro, and serve warm.

Leftovers will keep in the fridge for up to one week, or can be frozen for up to two months.

Made this tonight and really liked it! Super comforting and nice and healthy. It did turn out a little more soupy than I wanted so I think next time I'd use less broth.

I just made this recipe and it’s super great! For anyone wondering I used one med-large butternut squash and I had a bit left over. 👌🏼 Thank you so much for this recipe Caitlin!

This was so yummy! Even my non-vegan hubby loved it and he’s not always a fan of my vegan meals. I’ve forwarded the recipe on to my extended family so they can try it too. This is a new favorite and will definitely go onto my “Vegan Keeper Recipes” Pinterest board. Thank you!

I made this recipe last night...but I pureed the heck out of it and made a smooth, cozy soup. Made so much that I passed on a bit to my neighbor. Everyone loved it. Thanks!

This is sooo good!!! It definitely has an almost-cheesy quality to it. It’s really satisfying. I lightly crisped some sliced jalapeños in a pan with a dash of salt until they were golden brown and topped my chili with them, along with the freshly chopped cilantro. It was great!

This recipe was so delicious and simple to make!!! We made it for lunch today - pureed half to make it more of a soup, and ate it with some crusty bread. Such a hearty and warming meal during the crazy Canadian weather we're having here in Toronto! I am so excited to check out more recipes on your blog :)

Very satisfying, healthy fall meal. I used only one jalapeno but added extra spice with chili powder as was quite mild. Threw 2 minced cloves of garlic in with the peppers. Pureed half of pot in a blender which thickened it up nicely. Added a can of corn. Topped with cilantro and avocado. Nom!

I made it in my instapot. It has good flavor and was easy. Once done in the instapot I just used a whisk by hand and it creamed the butternut squash but left everything else. If you divide into 5 servings each serving is 2 cups (I made it for the week for me).

This was delicious! I blended it a little bit with my immersion blender (but not all of it so it was still chunky) and that made it even creamier!

I’ve made this recipe multiple times now, and my family just loves it. We add a dollop of sour cream and chopped cilantro to the bowl, and it’s delicious! Thanks for the recipe!

N ew to vegan cooking and trying to lose some pounds   And this recipe fits the bill. I don’t know the calories but 
It’s clearly a clean meal.  I added chili powder .  Served it with a salad ... thank you !!

This soup is delicious!  I hate cutting butternut squash so I cooked it whole in oven (make sure you poke) and then scooped it out and used in recipe as written.  Yum!

Fabulous soup!  Loved it more each time I warmed it.  It became so creamy.  Such a great blend of flavors.  The cilantro added another layer too!  Thank you!

Love this recipe! Do you think I could use delicata squash instead? I currently have delicata, not butternut.

I just made this for dinner tonight, and it turned out great! I used great northern beans instead of navy beans, and decided to keep some of the jalapeño seeds in for some spice, but otherwise I followed the recipe as written. I was worried that this wouldn't be a very flavorful chili, since the only spices are a small amount of cumin and smoked paprika, but I was totally wrong! The flavor was great! And also the texture turned out great too, I had no problem getting it nice and thick just by crushing some of the squash and beans with the back of the spoon as I stirred. Overall, this recipe is a 10/10! I think I like this even more than my favorite tomato-based chili recipe. I will definitely be making this recipe again!!

Love this recipe! At first I was worried it was too chunky but once the squash started to break down it turned out nice and creamy and absolutely delicious!

Made this chili yesterday with a leftover butternut squash from Thanksgiving and OMG it was SO good. I used 2 cans of white kidney beans (that’s all I could find) and it turned out amazing. If you’re worried about it being too spicy trust me it’s not at all. The jalapeño just adds a nice flavor and the toasted nutritional yeast is a MUST!!! Thanks for sharing this amazing recipe!!

This was SOOOO good!  Thanks so much for the recipe- made exactly as directed, but I forgot the cumin when cooking- and it was just amazing!  My husband loved it too, and I can't wait to eat the leftovers the next few days.  Thank you!

Absolutely delicious! I had never toasted nutritional yeast before &amp; the smell made me anxious when I started cooking it. It turned out wonderfully though! My parents loved it as their anniversary dinner &amp; it couldn’t have been easier. Definitely add the cilantro &amp; jalapeños😋 Thank you for the great recipe, I will be adding it to my cookbook ❤️❤️❤️

Instant Pot White Chicken Chili Is so delicious and such a nice dinner.  Serve it with some crusty bread and a salad and you have the perfect dinner.  

Instant Pot White Chicken Chili Recipe

olive oil

onion

chicken breasts

taco seasoning

-1 cup red salsa

green Verde salsa

green chilies

tomatoes

tomato paste

chicken broth

beans

(drained & rinsed)

Step 1: Set your Instant Pot to the...

Step 1: Set your Instant Pot to the sauté function.

Steps 2-4: Add the olive oil and allow...

Steps 2-4: Add the olive oil and allow to heat up. Add onions and garlic and cook 2-3 minutes or until garlic is fragrant and onions are translucent.

Step 5: Add chicken and cook until no...

Step 5: Add chicken and cook until no longer pink. Turn Instant Pot off.

Steps 6-8: In a small bowl, add taco...

Steps 6-8: In a small bowl, add taco seasoning and red and green salsas. (or you can skip this and the steps below and add to the Instant Pot individually)

Steps 9-11: In a small bowl, add green...

Steps 9-11: In a small bowl, add green chilies (I love green chilies and use 2 cans. You can add one can if you prefer), tomatoes and tomato paste.

Step 12: Add chicken broth. I like mine...

Step 12: Add chicken broth. I like mine more like soup, so I add 2 cups. If you like it more like chili, add just the 1 cup.

Step 13: Add beans.

Step 14: Add the ingredients from steps 6-8.

Steps 15-16: Add ingredients from steps 9-11. Mix...

Steps 15-16: Add ingredients from steps 9-11. Mix everything together.

Step 17: Close and lock the lid on...

Step 17: Close and lock the lid on the Instant Pot and make sure the vent is closed. Set Instant Pot to 15 minutes. Once the 15 minutes are up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure.

This is different from any other white chicken chili recipe we've tried. It's on the mild side and creamy but where it differs is the addition of clove. When you first take a bite, you taste the seasoning and won't be able to put your finger on it. It's a secret ingredient that adds to the overall flavor of this one-pot chicken...

Northern White Chili

c cooked chicken, I buy a rotisserie chicken

can(s) northern white beans, 15 oz each

butter

can(s) chiles,

tsp oregano, dried

cayenne pepper

water

chicken bouillon cube

tsp cumin

cloves

heavy cream

monterey cheese

sour cream

This white chicken chili is hearty, healthy, loaded with tender chicken, and packed with flavor!! Fast and easy comfort food that everyone loves!!

Easy 30-Minute Homemade White Chicken Chili

jalapeno pepper (about 4

garlic cloves,

chicken

cannellini beans

lime juice

oregano

salt,

black pepper

red chili flakes

cayenne pepper,

cilantro leaves, finely minced

tortilla strips, chips, crackers,

To a large Dutch oven or stockpot, add...

To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.

Add the onion, jalapeno, green chilis, and sauté...

Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.

Add the garlic and sauté for 1 to...

Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.

Add the chicken broth, chicken, cannellini beans including...

Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick.

Add the blended bean mixture along with the...

Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.

Allow mixture to boil gently for about 7...

Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.

Add the cilantro and boil 1 minute.

Taste chili and add salt to taste. This...

Taste chili and add salt to taste. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).

Ladle chili into bowls, and optionally garnish with...

Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately.

First Place, Creamy, Cheesy, White Chili with Smoked Chicken

White Chicken Chili Recipe

onion diced

poblano peppers chopped

jalapeño chopped

Tablespoons Malcom’s Bonafide Chili Seasoning

cream cheese

Monterrey Jack Cheese shredded

Cream of Chicken Soup

Bush’s White Chili Beans

Heavy Cream

salt (optional)

black pepper (optional)

Sauté onion and peppers in butter over medium heat for 2-3 minutes. Add garlic and continue to sauté for 1-2 minutes.

Add broth, canned green chilies, and Malcom’s Bonafide Chili Seasoning. Bring to a simmer for 15-20 minutes.

Stir in cream of chicken soup, cream cheese, and jack cheese. Continue to simmer for stirring occasionally until cheese melts.

Once cheese has melted, add heavy cream and chili beans. Taste for seasoning and return to simmer. Add chicken and allow to heat through (10-15 minutes) before serving.

Garnish options: shredded cheddar, sour cream, avocado slices, cilantro, sliced jalapeño and hot sauce

Fabulous!  The poblanos were an excellent addition, brightening a soup that might have otherwise been a tad 'heavy', at least for summer, which is when I prepared it.

The only thing I would change?  Double the poblanos and a cup or so of sweet corn.

Thanks for a terrific recipe!!

This is one hell of a chili. We unfortunately didn’t have the chili seasoning but instead used grande gringo and holy smokes, I tell you what. It was absolutely delicious. Hands down best chili I’ve ever eaten. Definitely a stick to your ribs kinda meal!

This recipe is easily my favorite chicken chili. Have you published a beef chili recipe using this seasoning?

https://www.youtube.com/watch?v=HN7n-LYaPR0

Bonafide White Chicken Chili Recipe

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!

Creamy White Chicken Chili

yellow onion (0.13)

garlic (0.34)

jalapeño (0.22)

olive oil (0.13)

1.5 lbs. boneless, skinless chicken thighs (4.94)

cannellini beans (drained) (1.78)

15 ounces. can pinto beans (drained) (0.79)

7 ounces. can diced green chiles (1.39)

Tbsp cumin (0.30)

oregano (0.10)

tsp smoked paprika (0.02)

cayenne pepper (0.02)

garlic powder (0.02)

tsp black pepper (0.02)

chicken broth (0.35)

corn (0.47)

cream cheese (1.10)

sour cream (0.45)

Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.

Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.

Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.

After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.

Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.

Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!

White Bean Chicken Chili is a comforting crockpot recipe that’s loaded with tender chicken, dried beans, and tangy green chiles, slow cooked all day and then topped with your favorite garnishes!

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Top Tags

The Best White Chili With Chicken R...

Butternut Squash &amp; White Bean C...

Instant Pot White Chicken Chili Rec...

Northern White Chili

Easy 30-Minute Homemade White Chick...

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Crockpot White Bean Chicken Chili

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Super Creamy White Chicken Chili wi...

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