This white chicken chili with white beans is hearty and comforting, and perfect for serving on a chilly day.
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.
Along with a piece of Old Fashioned Cornbread, it’s the perfect meal!
- 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.
Frequently Asked Questions
Omit the chicken and add another can a white beans. Replace the chicken stock with vegetable stock.
If you don’t have cornmeal, you can leave it out. The broth will be thinner.
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.
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.
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!
White Chicken Chili with White Beans
- 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
- 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.