(That said, if you must, must have scorching heat in your chili, there are ways to do that while still keeping the chili white. Read through the comments for some ideas.)
Video: How to Make White Chicken Chili
Ingredients for White Chicken Chili
Personally, I love the flavors of mild Anaheim or hatch green chiles with chicken, white beans, and Monterey jack cheese. It’s like a stew version of my favorite chicken burrito. Great with tortilla chips and your favorite taco toppings. You can use either canned or dry beans. Dry beans will add a couple of hours of cooking time, but it’s almost all hands off time and the flavor of the beans is terrific. If you use canned beans, pick a good brand. I like Bush’s cannellini beans. S&W has decent flavor too. Some of the organic, low salt canned beans brands are some of the most bland tasting beans ever sold. If you use those, you’ll need to add more salt than you would expect.
Favorite Additions to This Chili
We’ve received some great suggestions from readers who have made this recipe over the years. Here are a few:
Top with avocado, sour cream, or both Add corn kernels (especially good if grilled) Add chopped green or red bell peppers Add hominy for a posole-style chili Use pre-cooked chicken or rotisserie chicken for an even faster soup
What to Serve With White Chicken Chili
Top this hearty soup with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole, and serve with a side of warm flour tortillas or tortilla chips.
Storing and Freezing White Chicken Chili
Like so many stews, this chili is even better the next day when the flavors have had more chance to meld. The chili will last several days in the fridge. To freeze, cool the chili completed then transfer to freezer containers or bags. Freeze for up to three months. Thaw in the fridge and reheat gently in the microwave or on the stovetop.
How to Make Instant Pot White Chicken Chili
No adaptations needed — hop over to our recipe made just for your Instant Pot!
The Best Chicken to Use for White Chicken Chili
Any boneless, skinless chicken meat will work, but we prefer thigh meat. Thigh meat has more flavor, is less likely to dry out, and doesn’t get a stringy texture.
How to Store and Reheat This Chili
Refrigerator the chili, tightly covered, for 3 to 5 days. Reheat it by bringing to a boil on the stovetop over medium-high heat on the stovetop. Freeze this chili — it freezes very well — for up to 3 months in a freezer-safe container or zip-top bag. Defrost in the refrigerator and reheat over medium-high heat on the stovetop until it boils.
More Great Chili Recipes!
Slow Cooker Shredded Chicken Chili Easy Green Chicken Chili Chili Con Carne Best Beef Chili Easy Vegetarian Chili with Mushrooms
1 1/2 teaspoons kosher salt 1 clove garlic 1 bay leaf
Cook for 2 to 3 hours or until the beans are cooked through and tender (note that cannelli beans will cook faster than navy beans, and older dry beans will take longer to cook than newer). Drain.
