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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:
  • 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.

  • ReneeMurby
    Aug 14, 2020

    The was a quick and easy dish to make. We both went for seconds and added a few red pepper flakes for a little more heat.

  • Laurie
    Jul 28, 2020

    My family & I loved this ! It was so easy AND good !

  • Maria
    Jun 13, 2020

    This was one of the best recipes I have made in quite a while. I used 8 oz of chile's instead of 4, just because I love spicy! Otherwise, I followed the recipe.

  • Savannah
    Jun 12, 2020

    I didn't change a thing. So good. My coworkers said it was some of the best chili ever.

  • Googeegaga
    Oct 25, 2019

    My daughter goes ga-ga for white chicken chili. She would rather have it than dessert! This recipe is great!

  • Yvonne
    Apr 24, 2019

    A good base recipe, ready for your personal touches. I added 3 Tbsp. chopped roasted Hatch chiles (for extra spice

  • Chasity
    Feb 11, 2019

    No comment left

  • Stephayne
    Nov 16, 2018

    This is Very Good I don't drain the beans, added 2 cans of Mexican corn, which I didn't drain either. Served with sour cream and shredded cheese. Big family hit. Spicy enough for us without cayenne pepper!

  • meaganteal
    Apr 25, 2016

    Wow---this was such a delicious, easy weeknight meal. I used leftover chicken from baked chicken quarters the night before. I also used 1 can great northern beans and 1 can of pinto beans with jalapenos. The flavor was fantastic!!!