Easy White Chicken Chili

It has really been feeling like fall recently! I have my sweaters all out of storage and my boots are now back in use. Fall also always has me wanting something warm and comforting for dinner. I made white chicken chili this weekend when some family was over and it was a hit! Here’s the recipe.


  • 4 cups low-sodium chicken broth
  • 4 cups shredded cooked chicken (or one whole pulled rotisserie chicken)
  • 2 15-ounce cans cannellini beans, drained
  • 1 large jalapeno pepper diced
  • 8 ounces canned mild green chiles, don’t drain
  • 3 garlic cloves, peeled and finely minced
  • 1 yellow onion, diced
  • 1 tablespoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon red chili flakes
  • 1/2 cup fresh cilantro leaves, finely minced
  • ¼ cup lime juice
  • Additional cilantro, tortilla strips, avocado, shredded cheese, and sour cream can be used for garnishing.


  1. Combine all ingredients in a dutch oven, or other large pot. Boil for about 10 minutes.
  2. Let the chili cook on low for an additional 30 minutes or longer. It just keeps getting better.
  3. Serve in individual bowls and garnish according to taste.

This chili keeps great, so you could always double the recipe and freeze some for later! That’s what I did. 😉

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