White Chicken Chili Recipe

Name: White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Chicken Breasts; 2 teaspoons Garlic Powder; 1 teaspoon Olive Oil; 1 whole Onion, Diced; 3 cloves Garlic, Minced; 1 whole Red Bell Pepper, Diced; 1 whole Yellow Bell Pepper, Diced; 1 whole Orange Bell Pepper, Diced; 3 whole Jalapeno Peppers, Diced, Seeds And Ribs Removed; 2 teaspoons Mexican Oregano; 1 Tablespoon Ground Cumin; Salt And Pepper, to taste; 1 can (15 Oz. Size) Pinto Beans, Drained; 1 can (15 Oz. Size) Great Northern Beans, Drained; 1 can (15 Oz. Size) Cannellini Beans, Drained; 2 quarts Chicken Stock; Optional Toppings: Shredded Cheese, Sour Cream, Or Cilantro

Servings: persons

3 whole Chicken Breasts
2 teaspoons Garlic Powder
1 teaspoon Olive Oil
1 whole Onion, Diced
3 cloves Garlic, Minced
1 whole Red Bell Pepper, Diced
1 whole Yellow Bell Pepper, Diced
1 whole Orange Bell Pepper, Diced
3 whole Jalapeno Peppers, Diced, Seeds And Ribs Removed
2 teaspoons Mexican Oregano
1 Tablespoon Ground Cumin
Salt And Pepper, to taste
1 can (15 Oz. Size) Pinto Beans, Drained
1 can (15 Oz. Size) Great Northern Beans, Drained
1 can (15 Oz. Size) Cannellini Beans, Drained
2 quarts Chicken Stock
Optional Toppings: Shredded Cheese, Sour Cream, Or Cilantro

1
1.
2
Put the chicken into a baking dish.
3
Season chicken breast with salt, pepper, and garlic.
4
Bake at 350 F for 30 minutes or until thoroughly cooked.
5
Let the chicken cool then shred it with two forks.
6
2.
7
In a Dutch oven or soup pot over medium heat saute the peppers and onion with 1 teaspoon of olive oil for 15-20 minutes or until softened.
8
3.
9
Add seasonings: garlic, Mexican oregano and cumin.
10
Add some salt and pepper to taste.
11
Stir to incorporate.
12
4.
13
Add drained and rinsed beans.
14
5.
15
Add shredded chicken.
16
6.
17
Add chicken stock, adding enough so that the contents are covered.
18
7.
19
Bring to a boil and let chili simmer, uncovered and stirring periodically.
20
Some of the smaller beans will break apart into the chili making the consistency thicker, while the larger beans will remain intact.
21
8.
22
Let the chili simmer until you are ready to serve.
23
Top with cheese, sour cream, or cilantro.
24
This chili is great from the freezer.
25
I often make two pots of this chili, eat one for dinner and put the extra into meal size servings in the freezer for another night.
26
This makes a great gluten-free and dairy-free meal if you leave off the toppings and just eat as is.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 whole Chicken Breasts, 2 teaspoons Garlic Powder, 1 teaspoon Olive Oil, 1 whole Onion, Diced, and more.

Yes, White Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions