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Simple White Chicken Chili

A soup that tastes like slipping into your favorite sweatshirt.

BAILEY SISSOM

November 10, 2024

I love a good cozy soup, I love anything that can be loaded up with toppings, and I love recipes that feed a crowd with minimal fuss. This white chicken chili checks all of those boxes and then some.

I’ve been perfecting this recipe for a while—getting just the right balance of creaminess, a hint of spice, and that satisfying bite of tender chicken and beans. It’s partly inspired by classic chili, partly by the flavors I crave when I want comfort food that isn’t too heavy, and partly by my desire to make something easy and adaptable, perfect for a weeknight or a gathering.

With every bowl, there’s a chance to make it your own: top it with fresh cilantro, a little shredded cheese, a squeeze of lime, or even sliced avocado. This chili is my answer to effortless, crowd-pleasing comfort, and I think you’re going to love it as much as I do.

Pro Tip: I like to double (sometimes even triple) the batch to keep plenty on hand. It freezes beautifully, so there’s always some stocked in the freezer for those nights when we need something quick (aka... literally every Wednesday).

-Bailey

Unlike traditional chili, this one doesn’t need to simmer all day. It comes together quickly. To make this Simple White Chicken Chili, start by sautéing onions, garlic, and a mix of spices in a little oil until everything is fragrant. Add in some drained white beans, shredded rotisserie chicken, and chicken broth, then let it all simmer together so the flavors can get cozy.

To finish, stir in a mixture of milk and cornstarch (cornstarch slurry) to give it that smooth, velvety finish.

Quick Tip: Save time by using pre-minced frozen garlic cubes. They offer all the flavor without the fuss, so you can get this chili on the table even faster.

Corn Starch Slurries

When you want a soup that’s creamy and smooth but not heavy, using a combination of milk and cornstarch is an excellent trick. Mixing cornstarch with a bit of liquid (in this case, milk) before adding it to the soup helps thicken the broth without adding the richness of cream. It keeps things light while still giving you that velvety texture.

To do this, just whisk together the cornstarch and milk until smooth, then slowly pour it into the simmering soup. The heat will activate the cornstarch, thickening the broth. If you want an even creamier finish, you can swap milk for half-and-half or coconut milk for a richer, dairy-free option.

Simple White Chicken Chili

Servings: 6-8 people

Time: ~45 minutes

Ingredients

• 2 tablespoons butter
• 4 garlic cloves, minced
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups shredded cooked chicken
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (4-ounce) can diced green chilis
• 4-6 cups chicken broth
• 1 1/2 tablespoons cumin
• 3/4 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 3/4 cup whole milk
• 1/4 cup cornstarch
• 1 cup frozen sweet corn
• juice of 1 lime
• Additional salt and pepper, to taste

Optional for Serving: shredded cheese, diced avocado, red onion, sour cream, tortilla chips, saltine crackers

Instructions

Cook the vegetables (8-10 minutes): In a large soup pot, melt 2 tablespoons butter over medium heat. Add 4 minced garlic cloves, 1 diced yellow onion and 1 diced red bell pepper. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onion is translucent and the vegetables are softened.

Combine the base ingredients (5 minutes): Add 4 cups shredded chicken, 2 (15-ounce) cans white beans, 1 (4-ounce) can diced green chilis, 4 cups chicken broth (add more if needed), 1 1/2 tablespoons cumin, 3/4 teaspoon paprika, and 1/2 teaspoon cayenne pepper to the pot. Stir to combine.

Simmer the chili (20 minutes): Bring the mixture to a gentle simmer over medium heat. Let it cook, stirring occasionally, for about 20 minutes to allow the flavors to meld. If the chili seems too thick, add more chicken broth (up to 2 additional cups).

Prepare and add the thickener (2-3 minutes): In a small bowl, whisk together 3/4 cup whole milk and 1/4 cup cornstarch until smooth. Pour the mixture immediately into the chili, stirring well.

Finish the chili (10 minutes): Add 1 cup frozen sweet corn and the juice of 1 lime. Continue cooking for 10 minutes, stirring occasionally, until the chili thickens. Adjust seasoning with additional salt and pepper, to taste.

Serve: Ladle the chili into bowls and enjoy with toppings like shredded cheese, diced avocado, sour cream, and tortilla chips.

Instant Pot: To make this recipe in an Instant Pot, start by setting it to Sauté mode. Melt the butter, then cook the onion, garlic, and bell pepper, seasoning with salt and pepper until softened. Turn off Sauté mode and add the chicken, white beans, green chilis, broth, and spices. Stir to combine, then secure the lid and set to Manual (High Pressure) for 10 minutes. Let the pressure naturally release for 5-10 minutes, then do a quick release. Switch back to Sauté mode, whisk the milk and cornstarch, and stir into the chili along with the corn and lime juice. Cook until thickened, then adjust seasoning and serve with your favorite toppings. If starting with raw chicken, add it before pressure cooking and shred after.

Slow Cooker: Add all the ingredients except the thickener and toppings, cook on low for 6-8 hours (or high for 3-4 hours), and then add the thickener during the last 30 minutes.

Extra Chili: Leftovers will keep for up to 4 days in the fridge. The chili will thicken as it sits, so when reheating, add a splash of broth to loosen it up if needed. This recipe is easy to double, so you can meal prep for the week or feed a larger crowd without any extra fuss.

Stock the Freezer: Let the chili cool completely before transferring it to airtight containers. It will keep well in the freezer for up to 3 months. When you’re ready to eat, thaw the chili overnight in the fridge and reheat it on the stove, adding a bit of broth if it needs to be loosened up.

Vegetarian: Skip the shredded chicken and use vegetable broth instead of chicken broth. You can double up on the white beans for more protein and texture.

Gluten Free: Already is! If you are serving with crackers or bread on the side, make sure to have gluten-free options.

Dairy Free: The recipe calls for milk to create the creamy texture, but you can easily swap this out for unsweetened almond milk, coconut milk, or oat milk. This will keep the chili creamy while also making it completely dairy-free.

Power Up: This chili already includes shredded chicken and white beans for plenty of protein, but you can make it even heartier by adding an extra cup of shredded chicken. Using bone broth instead of regular chicken broth will also add a bit more protein and richness.