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    Recipes » Entrées » White Chicken Chili with White Beans

    White Chicken Chili with White Beans

    Published: Oct 2, 2018 · Modified: Mar 5, 2022 by Kate Shungu · This post may contain affiliate links

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    Jump to Recipe
    yellow bowl filled with chicken chili garnished with cilantro
    yellow bowl filled with chicken chili garnished with cilantro
    yellow bowl filled with chicken chili garnished with cilantro
    yellow bowl filled with chicken chili garnished with cilantro

    This white chicken chili with white beans is hearty and comforting, and perfect for serving on a chilly day.

    White Chicken Chili with Beans and Potatoes topped with cilantro in a yellow bowl

    White Chicken Chili with White Beans is a serious dose of comfort food. I love serving it in the fall as we watch football or come home from a chilly walk outside.

    It reheats beautifully, so it’s perfect for making a big batch for leftovers, or for taking to a friend or family member.

    White Chicken Chili with Beans and Potatoes topped with cilantro

    Ingredients

    • The base of this recipe is a rotisserie chicken. You can substitute cooked chicken breasts or chicken thighs if you’d like.
    • A mixture of cannellini beans and potatoes make this chili extra hearty.
    • Salsa verde and a can of diced green chiles amp up the flavor.
    • Cornmeal seems like an unusual ingredient, but it is used to thicken the chili so it’s not so soupy.

    How to make white chicken chili thicker

    Cornmeal is the secret ingredient used to thicken white chicken chili. It’s important to whisk the cornmeal into warm water or broth before adding it to the chili, so you don’t have clumps of cornmeal in the finished dish.

    How to make white chicken chili

    1. Cook a diced onion in olive oil until translucent, then add the diced green chiles, tomatillo salsa (salsa verde), oregano, cumin, chicken stock, potatoes, chicken, beans, and salt. Bring the mixture to a boil and cook for 10 minutes.

    2. While the mixture is cooking, place the cornmeal in a microwave safe mug with ¾ cup water. Heat for 1 minute on high, then whisk and pour into the chili.

    3. Cook the mixture for 10 more minutes, or until the potatoes are tender. You’ll know the potatoes are tender by sticking a fork into them. If the fork easily glides through the potato pieces, they are tender.

    4. Let the mixture cool slightly and ladle into bowls. Serve with chopped cilantro, cheese, and a big dollop of sour cream.

    close up view of chicken chili in a yellow bowl

    Frequently Asked Questions

    How do I make a vegetarian white chili?

    Omit the chicken and add another can a white beans. Replace the chicken stock with vegetable stock.

    Can I make the chili without cornmeal?

    If you don’t have cornmeal, you can leave it out. The broth will be thinner.

    Can I freeze white chicken chili?

    Place white chicken chili in a freezer safe container or freezer storage bag. Freeze for up to 2 months. Defrost in the refrigerator for 24 hours, and reheat in a saucepan on the stovetop.

    Serving suggestions

    Cornbread is a great accompaniment to White Chicken Chili. I love the boxed cornbread from Trader Joe’s. To jazz it up, add a small can of diced green chiles (drain them before adding). The sweetness of the cornbread pairs beautifully with this savory chili.

    Homemade biscuits are also really delicious with chili. This recipe for super flaky southern biscuits is a great little baking project on a weekend.

    a bowl of white chicken chili with flaky biscuits in the background

    I also love to give this chili away. It’s a super comforting meal for someone who is sick or who just had a baby. I always make a batch of Apple Bread with Cinnamon Streusel to accompany the meal, so the recipient can enjoy it for breakfast or for a snack.

    Here are a few more recipes that are great for chilly weather, and also for gifting to a friend or family member:
    Simple Baked Ziti
    Cinnamon Streusel Apple Bread
    Easy Cheesy Chicken Enchiladas
    Authentic Mexican Rice
    Super Flaky Southern Biscuits
    Pull-Apart Garlic Bread

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

    cup of ambrosia and slice of banana cake.

    📖 Recipe

    bowl of white chicken chili with an antique spoon next to it

    White Chicken Chili with White Beans

    Published by Kate
    Hearty and comforting, this white chicken chili is packed with flavor thanks to the tomatillo salsa.
    5 from 2 votes
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    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soup
    Cuisine Mexican
    Servings 6 servings
    Calories 410 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 small yellow onion, finely chopped
    • 1 (4 oz) can diced green chiles, drained
    • ¾ cup tomatillo salsa (also known as salsa verde)
    • ½ teaspoon dried oregano
    • 1 teaspoon cumin
    • 4 cups low-sodium chicken stock
    • 2 medium Yukon Gold potatoes, chopped into ½-inch pieces
    • 1 rotisserie chicken, meat removed and chopped (can sub 2 large cooked & chopped chicken breasts)
    • 1 (15 oz) can cannellini beans, rinsed and drained
    • 1 teaspoon kosher salt
    • 3 tablespoons cornmeal
    • To serve: sour cream highly recommended!, chopped cilantro, lime wedges, Mexican blend cheese

    Instructions
     

    • Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent (about 3–4 minutes).
    • Add the diced green chiles, tomatillo salsa, oregano, cumin, chicken stock, potatoes, chicken, beans, and salt. Bring the mixture to a boil and cook for 10 minutes.
    • Meanwhile, place the cornmeal in a microwave-safe bowl along with ¾ cup water. Microwave until the water is hot, about 1 minute. Remove from the microwave and whisk until smooth.
    • Pour the cornmeal and water mixture into the pot. Stir to combine. Cook for 10 more minutes, or until the potatoes are tender.
    • Remove from the heat and let cool slightly before serving. Serve with sour cream, chopped cilantro, lime wedges, and cheese.

    Notes

    You can find tomatillo salsa (also known as salsa verde) at your local grocery store with the other jarred salsas. The salsas are typically located near the tortilla chips in the chip aisle.
    You can omit the cornmeal if you wish. The chili will have a thinner consistency (more like soup).
    These biscuits make a delicious side dish for the chili. Cornbread would be really good, too!

    Nutrition

    Calories: 410kcalCarbohydrates: 37gProtein: 38gFat: 13gSaturated Fat: 3gCholesterol: 96mgSodium: 1069mgPotassium: 884mgFiber: 6gSugar: 3gVitamin A: 200IUVitamin C: 22mgCalcium: 81mgIron: 4mg
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

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    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
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