Easy White Chicken Chili Recipe (Stovetop or Crockpot) Recipe
This Easy White Chicken Chili is a hearty and flavorful dish cooked on the stovetop or in a crockpot, featuring tender chicken breasts simmered in a creamy blend of white beans, green chiles, fire roasted tomatoes, and fragrant spices. Perfect for a cozy meal, it’s topped with Greek yogurt, cheddar cheese, cilantro, jalapenos, and fresh lime for added brightness and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 2 cans white beans, drained and rinsed
- 2 lbs chicken breasts, raw (~3 large breasts)
- 4 cups chicken broth
- 2 (4 oz) cans green chiles
- 1 can fire roasted tomatoes
- 1 can corn, drained and rinsed
- 1 lime, juiced
- 1/2 cup Greek yogurt (2%)
Toppings
- Greek yogurt
- Cilantro
- Cheddar cheese
- Jalapeno slices
- Lime wedges
- Tortilla chips or strips
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced yellow onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Stir in cumin, oregano, salt, pepper, chili powder, and cayenne pepper to bloom the spices.
- Prepare Bean Thickener: In a separate bowl, mash 1 cup of the drained white beans using a potato masher or fork until mostly smooth. This will act as a natural thickener for the chili.
- Add Liquids and Vegetables: Pour in chicken broth along with the mashed beans, remaining whole beans, green chiles, fire roasted tomatoes, and drained corn. Stir until well combined.
- Add Chicken and Simmer: Nestle the raw chicken breasts into the chili mixture. Increase heat to medium-high and bring to a boil. Then reduce heat to low and let the chili simmer gently for 15-20 minutes, or until the chicken is fully cooked and no longer pink inside (time will vary depending on chicken breast size).
- Shred the Chicken: Remove the chicken breasts from the pot and allow them to cool slightly until they are safe to handle. Using two forks, shred the chicken into bite-sized pieces.
- Finish the Chili: Return the shredded chicken to the pot. Stir in the fresh lime juice and Greek yogurt to add creaminess and brightness. Mix well to combine all flavors.
- Serve and Garnish: Ladle the chili into bowls and top with extra Greek yogurt, chopped cilantro, shredded cheddar cheese, jalapeno slices, tortilla chips, and additional lime wedges as desired.
Notes
- You can use a crockpot to make this recipe by following the same initial steps and cooking on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Adjust the level of cayenne pepper to suit your preferred spice level.
- Leftover chili can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt or omit it entirely and add more broth for creaminess.
- If you prefer a thicker chili, mash more beans or reduce the broth slightly.
Keywords: white chicken chili, easy chili recipe, stovetop chili, chicken soup, white bean chili, healthy chili, Greek yogurt chili
