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    White Bean Chicken Chili

    Updated April 23, 2026 / By Holly Erickson

    With tender chicken and white beans, this white bean chicken chili recipe is a favorite! It’s an easy meal that can be made on the stove top, Instant Pot, or slow-cooker and it freezes beautifully, too.

    a bowl of white bean chicken chili topped with jalapeño, Sour cream, avocado, tortilla strips, cotija and cilantro
    Photography by Gayle McLeod

    When it comes to chili, this isn’t our first rodeo. I love chili in all forms, and I’m ready to add this white chicken chili recipe to The Modern Proper Chili Hall of Fame, right alongside classic simple chili, my dad’s award-winning chili, green chicken chili, turkey pumpkin chili, and a hearty paleo chili. 

    white beans, chicken, corn, bell pepper, spices, broth, enchilada sauce, spices, cilantro and avocado in prep bowls

    There are so many things to love about this white chicken chili, which is creamy and loaded with white beans and chicken. First, it’s so easy. Make it with rotisserie chicken to really speed it up, or cook it in an Instant Pot for convenience. 

    Since I first shared this recipe, I’ve been blown away by how many people seem to love it as much as I do! Give it a whirl and see if it becomes your favorite chili recipe, too. 

    onion and garlic being cooked in olive oil in a pot to make an aromatic base for white bean chicken chili

    Featured Comment

    This is our favorite chili recipe. We found it last year and were looking forward to cooler weather this fall for a perfect excuse to bring it back into the meal plan rotation! We love pairing it with cornbread for an all around comfort meal, or a kale salad if we want something green :) - Katie

    white bean chicken chili cooing in a pot made with onion, green enchilada sauce, chiles, spices, corn and bell pepper

    White Chicken Chili Ingredients + Swaps 

    • Chicken: This could be leftover shredded chicken, store-bought rotisserie chicken, or you could use chicken thighs or even cooked ground chicken. Like most chili recipes, this recipe is so flexible. 
    • White beans: I usually use Great Northern beans, but cannellini beans, navy beans, butter beans, or even chickpeas would all work fine.  
    • Enchilada sauce: I always have canned enchilada sauce handy! I love it for this chili, and it makes a great foundation for green chicken enchiladas, too, which is always a crowd pleaser on busy weeknights. 
    • Canned corn: Or, if you want to make this chili extra creamy, use canned creamed corn instead! 
    • Spices and seasonings: Onions, garlic, green chilies, chili powder, cumin, salt and pepper
    cooked chicken breast being shredded with 2 forks on a plate

    How To Make White Chicken Chili 

    See the full recipe card at the bottom of this post for detailed instructions, as well as alternative methods. 

    1. Start with the onions, garlic, chicken, stock, enchilada sauce, and spices in a Dutch oven.  
    2. Bring to a boil. 
    3. Simmer for about 30 minutes. 
    4. If you started with raw chicken, take it out of the soup and shred it. 
    5. With the chicken OUT OF THE POT (this is key!) use an immersion blender to blend about a quarter of the chili to make it creamy. You could also use a blender for this step, but it’s a little messier. 
    6. Stir in the beans, corn, and pepper. 
    7. Add the cooked chicken and lime juice. 
    8. Serve! 
    a pot of white bean chicken chili made with onion, green enchilada sauce, chiles, spices, corn and bell pepper

    How to Store Leftover Chili 

    • Chili leftovers get better with time! This will keep well in the fridge for up to 4 days.  
    • White chicken chili is a terrific freezer recipe! It is best to cool the chili completely in the fridge before freezing. For reheating. Thaw overnight in the refrigerator, and then reheat it gently on the stove top over medium-low heat. 
    a pot of white bean chicken chili made with onion, green enchilada sauce, chiles, spices, corn and bell pepper

    Tips For Success

    • White chicken chili is all about the toppings! I let folks serve themselves from an array of toppings options usually! I set out fresh avocado, chopped fresh cilantro, Mexican cotija cheese, tortilla chips, sour cream, and thinly-sliced jalapeños. 
    • Blending some of the chili makes it creamy with zero cream added, which is one of my favorite chili tricks! Just take care not to over-blend; you still want lots of texture! 
    • Make it in an Instant Pot for even easier prep! See the full recipe card at the bottom of this post for instructions. 
    • You could make a vegetarian version of this easily by leaving out the chicken! It is still pretty flavorful. Just use vegetable stock, and add extra beans or vegetables. 
    • I always serve this with cornbread  on the side! 
    a bowl of white bean chicken chili topped with jalapeño, Sour cream, avocado, tortilla strips, cotija and cilantro

    More Favorite Weeknight Chilis 

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    a bowl of white bean chicken chili topped with jalapeño, Sour cream, avocado, tortilla strips, cotija and cilantro

    White Bean Chicken Chili Recipe

    Updated April 23, 2026

    By Holly Erickson

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  45 min
    • Calories:  416

    Description

    This White Bean Chicken Chili is a cozy, flavorful twist on classic chili, made with tender chicken, creamy white beans, and mild green chilies. It’s an easy one-pot meal that’s hearty yet light, perfect for busy weeknights or meal prep. 

    Print Recipe

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      Ingredients

      • 1 tablespoon extra-virgin olive oil
      • 1 small yellow onion, chopped
      • 4 garlic cloves, minced
      • 3 boneless skinless chicken breasts, (about 1½ pounds)
      • 3 cups chicken stock
      • 1 (19-ounce) can mild green enchilada sauce
      • 1 (4-ounce) can green chilies
      • 1 teaspoon ground cumin
      • 1 teaspoon chili powder
      • ½ teaspoon sea salt
      • ¼ teaspoon freshly cracked black pepper
      • 2 (14-ounce) cans white beans, such as Great Northern or cannellini beans, drained and rinsed
      • 1 (14-ounce) can sweet whole kernel corn, drained
      • 1 red bell pepper, diced
      • 2 tablespoons fresh lime juice, (from 1 lime)

      For serving (optional)

      • Sliced jalapeño
      • Sour cream
      • Avocado
      • Tortilla strips
      • Cotija cheese
      • Fresh cilantro

      Method

      1. Heat olive oil in a large Dutch oven over medium heat. Once the oil is glistening, add the onion and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.


        onion and garlic being cooked in olive oil in a pot to make an aromatic base for white bean chicken chili

      2. Stir in the chicken, chicken stock, enchilada sauce, chilies, cumin, chili powder, salt, and pepper. Increase the heat to high and bring to a boil, then reduce the heat to low. Cover and simmer until the chicken is cooked through and tender, 25 to 30 minutes. Transfer the chicken to a plate. Using two forks, shred the chicken. If you like a thicker chili, transfer 2 cups of the soup, including the beans and vegetables) to a blender and blend until nearly smooth. Pour the blended mixture back into the pot. Alternatively you can use an immersion blender directly in the pot to blend ¼ of the chili.

        white bean chicken chili cooing in a pot made with onion, green enchilada sauce, chiles, spices, corn and bell pepper

      3. Stir in the beans, corn, and bell pepper. Cover, and cook on medium low, for 5 to 10 minutes, or until the bell peppers are tender and the beans are warmed through. Stir in the shredded chicken and lime juice. 

        White Bean Chicken Chili 8

      4. Divide the chili among 6 bowls. Top with jalapeño, sour cream, avocado, tortilla strips, cotija, and cilantro if desired. 

        White Bean Chicken Chili 12

      Notes

      To make in an Instant Pot.

      1. Heat the olive oil in the Instant Pot set to sauté. Once the oil is glistening, add the onion and cook, stirring until translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. 
      2. Add the beans, chicken, chicken stock, enchilada sauce, corn, chilies, cumin, chili powder, salt, pepper, and bell pepper. Lock the lid in place, close the vent valve, and cook on high pressure for 15 minutes. Manually release the pressure.
      3. Transfer the chicken to a plate. If you like a thicker chili, transfer 2 cups of the chili, including the beans and vegetables to a blender and blend until nearly smooth. Pour the blended mixture back into the pot. Alternatively you can use an immersion blender directly in the pot to blend ¼ of the chili. 
      4. Using 2 forks, shred the chicken. Return the shredded chicken to the Instant Pot and add the lime juice. Set the Instant Pot to sauté and simmer, uncovered, for about 5 minutes.
      5. Divide the chili among 6 bowls. Top with jalapeño, sour cream, avocado, tortilla strips, cotija, and cilantro if desired. 

      Related Recipes

      Nutrition Info

      • Per Serving
      • Amount
      • Calories 416
      • Protein 39 g
      • Carbohydrates 49 g
      • Total Fat 5 g
      • Dietary Fiber 14 g
      • Cholesterol 65 mg
      • Sodium 1895 mg
      • Total Sugars 10 g

      White Bean Chicken Chili

      Questions & Reviews

      Rated 5 stars by 13 readers

      or
      • Allie

        I love you guys and everything you do! But as someone who also lives in Vancouver, WA -- where do you find 19 oz enchilada sauce? I've only been able to find 12 oz, 15 oz, and 28 oz.

        I think Safeway has Las Palmas brand and they do a 19 ounce. You can also grab the 15 or 28 and just dot add the whole thing. The 15 ounce would also work!

      • Mary

        Can chicken chili remain on warm in instantpot

        Sure!

      • JL

        Is this recipe spicy?

        Nope! It uses mild enchilada sauce. Hope you enjoy!

      • Jamie

        Hello! I see the number of servings is 6. Can you tell me the amount per serving? Is it 2 cups, 1 cup. This white chicken chili recipe is on weekly rotation and definitely a family favorite!

        Thanks!

        We do not currently have yield.

      • Jasmine

        Can I double the recipe? Will it fit? Have you doubled the recipe?

        We have not tried doubling it so it would depend on what size instant pot you have.

      • Tessa

        Can I use frozen chicken breasts? Love this recipe! Have made it several times!

        In theory yes, but we haven't tested it with frozen chicken to know the cook time.

      • Sheila

        I’d like to use store bought rotisserie chicken - already cooked. At what point do I add it to the pot? In the beginning to pick up flavors, or at end to prevent it from overcooking?

        We recommend just adding it in at the end, Sheila. Hope you enjoy it!

      • Peggy

        Do I need to use plastic or wood only utensils to prevent damage to surface of pot?

        You definitely can use any kind of utensil but metal will create more scratching. Instant Pot recommends plastic, wood or silicone to keep the pot in better condition.

      • Debbie

        Does the cotija cheese go in recipe or as a toppIng

        Topping.

      • Jasmine

        Will a Dutch Oven work instead of an instapot?

        Sure!

      • Dominic

        5-star rating

        This has become one of our family's favorite recipes, and we easily make this at least once a month.

        Love this! So happy it's a fam fav, thanks Dominic!

      • Chris

        5-star rating

        Best chicken chili recipe Ive ever made. I smoke the chicken breast for about 30 mins instead of boiling the meat.

        WOW, high praise! Thank you Chris, we are so glad you loved it!

      • Amina

        5-star rating

        The best chicken chili recipe Ive tried. Thank you!

        Thanks, we are so glad you loved it!

      • Stephanie

        5-star rating

        Our family is obsessed with this recipe, it's so good!

        Thanks Stephanie, we are so glad you loved it!

      • Cassidy

        5-star rating

        Made this a few days ago! My family loved it. I used homemade chili paste in place of chili powder for an even more complex flavor!

        Thanks Cassidy, we are so glad you loved it!

      • Janine

        5-star rating

        Love this recipe! It was so simple and quick! It was a hit with the family on a busy night.

        Thanks Janine, we are so happy you and the family loved it!

      • Gretchen

        5-star rating

        Genuinely an awesome recipe. Ate every day of the week as a lunch and never once got tired of it.

        Thanks Gretchen, so glad you loved it!

      • S.

        5-star rating

        This is the best recipe! Fabulous and worth making!!

        Thank you! We are so glad you love it!

      • Casey

        5-star rating

        This was my first recipe using the instant pot. It was so good. The chicken was so tender and the chili had amazing flavor. I will definitely make this one again. Thanks again Modern Proper for wonderful easy recipes.

        Thank you Casey! You're so welcome. We are so glad that you enjoyed it and great job using the instant pot and it can be intimidating your first time!

      • Katie

        5-star rating

        This is our favorite chili recipe. We found it last year and were looking forward to cooler weather this fall for a perfect excuse to bring it back into the meal plan rotation! We love pairing it with cornbread for an all around comfort meal, or a kale salad if we want something green :)

        Thanks Katie! So glad it is something you can look forward to year after year now!

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