The Best White Chicken Chili
on Nov 16, 2015, Updated Nov 12, 2024
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White Chicken Chili is one of the first soup recipes I ever shared! I adapted this recipe from a relative who shared it with me after serving it at a family reunion many years ago. I swapped out heavy cream and a few other things to make it a little lighter and more protein packed. You’re going to love this super easy white chicken chili, it’s the best!
Ingredients
- Boneless Skinless Chicken Breast
- Onion
- Olive Oil
- Great Northern Beans
- Chicken Broth
- Cream of Chicken
- Diced Green Chilies
- Garlic Powder
- Salt
- Pepper
- Oregano
- Cumin
- Cayenne Pepper
NUTRITIONAL INFORMATION / MACROS
Makes: 9.5 servings
Serving size: 1 cup (250g)
Calories: 181
Macros: 23.4p / 14,2c / 3.9f
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Serve With
- Cheese
- Greek Yogurt or Sour Cream
- Avocado
- Saltine Cracers
- Fritos (My personal fave!)
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Recipe Tip
This is a quick and easy white chicken chili recipe, but if you have the time to spare, let it simmer more than 30 minutes and reduce. This will give it a good, thick chili consistency.
Can You Freeze White Chicken Chili?
Yes of course! Let it cool completely and store in a freezer bag or airtight container. Defrost in the microwave or in the fridge for a few days before reheating over the stove.
More Soup Recipes to Love
- Lasagna Soup
- Tortilla Soup
- Lemon Chicken Orzo Soup
- Roasted Red Pepper & Tomato Soup
- Roasted Butternut Squash Soup
- The Easiest Tortilla Soup
- One Pot Creamy Chicken & Broccoli Soup
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The Best White Chicken Chili
Equipment
Ingredients
- 2.5 lbs. Boneless Skinless Chicken Breast, Cubed
- 1 Cup Chopped Onions, 140g
- 1.5 Teaspoons Garlic Powder
- 2 Teaspoons Olive Oil
- 30 oz. Great Northern Beans, (2 cans)
- 14.5 oz. Can Chicken Broth
- 10.5 oz. Can Cream of Chicken
- 8 oz. Diced Green Chilies
- 1 Teaspoon Sea Salt
- 1/2 Teaspoons Pepper
- 1 Teaspoon Oregano
- 1 Teaspoon Cumin
- 1/4 Teaspoon Cayenne Pepper
- Topping Ideas:
- Plain Greek yogurt
- Sliced Avocado
- Cheese
- Sweet Potato Crackers
Instructions
- In soup pan saute’ chicken, onion, and garlic powder in olive oil until chicken is no longer pink.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes.
- Remove from heat and serve.
- Crockpot Directions: Transfer cooked chicken to crockpot and add remaining ingredients. Cook on low 4 hours.
- Instant Pot Directions: Cook chicken on saute setting. Add remaining ingredients and cook on soup setting for 20 minutes. Natural release 10-15 minutes.
Notes
Nutrition
At a glance I thought the recipe would just be a meal that I ate for fuel not flavor. I was wrong. So good. The chicken was good. I am usually someone who never uses chicken breast, I dislike it a lot of times, but this was completely doable.
My family loved this one.
Easy in the instant pot and delicious!
So Yummy! This was a crowd pleaser! Even the kids loved it. Krista you always come up with the best recipes. Thank you!
Thanks Shannon!
Can you clarify the cream of chicken can size? I can only find a 10.5 or a 22.6 oz can. Thank You!
Hi Tonya. Sorry that was a mistake, t’s the 10.5oz can. I just updated the recipe. Thanks for catching that!
I have to tell you that I have made this recipe for the past 2 years for our chili cookoff at work and I have WON both years! Now I’m going for 3 years in a row! Thanks for sharing this one it IS The BEST White Chicken Chili for sure!
How awesome!!! Glad you’re enjoying t and winning those cook offs!
Hey! This was so yummy! Any chance you know the macros/calories for this off hand? And how much is one serving size?
Hi Karla! I need to update all our recipes to include the macronutrient info still. I can tell you the whole recipe is: 217P, 172C, and 51F. I forget how many 1 cup servings it typically makes. My guess is about 10, so you would just divide them all by 10. Hope this helps!