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5 from 1 vote

Easy White Chicken Chili Recipe

This dish is rich and satisfying. I find that the ingredients for this dish are usually in my pantry. Bon Apetit!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Keyword: chicken chili, chili
Servings: 6
Calories: 224kcal


  • 1 tbsp. olive oil
  • 1 medium sweet onion chopped
  • 2 garlic cloves minced
  • 1 lb boneless skinless chicken breasts cubed
  • 4 c chicken broth organic
  • 1 medium jalapeƱo pepper
  • 2 tsp. cumin ground
  • 2 tsp. cilantro dried
  • 1 medium poblano pepper
  • Salt and pepper
  • 1/2 tsp. cayenne pepper
  • 1 tbsp. Waxing Kara Honey
  • 2 14 oz cans great northern beans drained, rinsed, divided
  • 2 limes juiced

Optional Garnish

  • 1 c shredded Monterey Jack cheese
  • Avocado slices
  • Fresh cilantro leaves chopped
  • Lime wedges
  • Sour cream
  • Sliced jalapeno pepper


  • In a Dutch oven over medium heat, saute onion in oil until lightly browned. Add garlic; cook 1 minute longer.
  • Cut chicken breast into cubes. Add chicken cubes and brown.
  • Stir in the broth, chilies, cumin, dried cilantro, cayenne and kosher salt and pepper; bring to a boil.
  • Reduce heat to low.
  • Rinse one can of beans and drain. With a fork, white northern beans until smooth. Add to dutch oven to thicken the sauce.
  • Stir in the second can of rinsed whole beans and lime juice.
  • Simmer for 40 minutes.


Calories: 224kcal | Carbohydrates: 10g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 768mg | Potassium: 575mg | Fiber: 2g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 48mg | Calcium: 184mg | Iron: 2mg