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Easy White Chicken Chili

Chili is one of our best cold-weather strategies. We use chicken and white beans for a twist on the regular bowl of red. It’s soothing comfort food. —Rachel Lewis, Danville, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 pound lean ground chicken
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1 can (4 ounces) chopped green chiles
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • Optional toppings: Reduced-fat sour cream, shredded cheddar cheese and chopped fresh cilantro


  • In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles.
  • Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts
1 cup: 228 calories, 5g fat (1g saturated fat), 54mg cholesterol, 504mg sodium, 23g carbohydrate (1g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

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Average Rating:
  • s
    Feb 27, 2021

    would have been more of a soup had i used all the chicken stock it calls for. i used about half the amount. also doubled the spices and added a little heat and lime. very good!!

  • Judie
    Feb 1, 2021

    Quick and easy. Good way to use ground chicken. I prefer other white chili recipes. This is mild and would be good for those not liking spicy food. I'd make it again if I needed to use ground chicken.

  • Noel
    Dec 27, 2020

    I did doctor it up a bit. For one of the cans of beans I used Bushes white beans in chili sauce and left half the liquid with it. I also used more cumin and some cayenne pepper. I served it with fresh cilantro, lime slice, sharp cheddar and salsa were. It was delicious. I will definitely make it again.

  • bakergirl00
    Dec 17, 2020

    Great recipe! I made as is except I added diced carrots and a healthy dash of garlic powder. The mashed beans really added a creamy texture to the chili. Hubby loved it and will definitely be added to our rotation. Thanks Rachel for a delish recipe!

  • Flutterbuy3
    Nov 24, 2020

    So easy and OMGosh so good!! I followed everything on the recipe but added some slice baby carrots to it!! I was sick and this was so yummy!! My new go to dish for sure!!!

  • Kathy
    Nov 17, 2020

    I made this chili as directed except I cut it in half for just the two of us. For so few ingredients it's very tasty (I was a little heavy-handed on the cumin and oregano) - will be making again.

  • LeLe
    Nov 1, 2020

    Super easy to make. I add extra broth to make it more like a soup. High protein/low carb and taste is sooo good! Have made this recipe at least 4 or 5 times so far. :)

  • Kelly
    Oct 28, 2020

    This is fast and easy. Hubby and I both really enjoyed it. I used shredded chicken from a store bought rotisserie chicken. Much more flavor than I expected.

  • Adele
    Oct 21, 2020

    Low-fat, high-fibre and delicious! What's not to like! The only thing we had to do differently was grind our own chicken.

  • Summy
    Oct 6, 2020

    I am so grateful for this recipe. I was so hungry, didn't want to cook anything too difficult, and didn't want to go to the grocery store, so I just used a can of chicken and made half the recipe. I sprinkled the cooked onion with the cumin and sauteed another minute to toast it a bit. It's so delicious, I'm going to make sure I have these ingredients on hand at all times.