This White Chicken Chili stovetop recipe is easy to make and will quickly become a family favorite! Plus, it’s ready in just 30 minutes!
Table of Contents
White Chicken Chili Stovetop Recipe
Hi Folks,
Last week, I added this white chicken chili stovetop recipe to my menu plan, but when I went to make it, I couldn’t find it on my website. I can’t believe I haven’t posted this recipe yet for all of you!
This White Bean Chicken Chili is one of my favorite weeknight dinner recipes because it’s SO easy to make. Plus, everyone in the family loves it!
When you make this chili, you need to make my Green Chili Cornbread to accompany it. The two are meant for each other!
What I Love About White Chicken Chile
- This recipe is ready in just 30 minutes. To speed it up, you can even prep all the ingredients earlier in the day.
- It’s freezer-friendly and one of my favorite freezer meals to have on hand.
- You can customize how hot you want it using milk, medium, or hot green chiles.
Ingredients and Estimated Cost
Per Serving Cost: $2.66
Recipe Cost: $15.94
- ½ Tablespoon salted butter – $0.08
- 1 large yellow onion – $0.68
- 2 large garlic cloves – $0.06
- 4 cups chicken broth – $1.33
- 4 (15-ounce) cans of Great Northern Beans – $2.96
- 2 cups shredded rotisserie chicken – $4.92
- 12 ounces canned diced green chiles – $1.48
- 1 cup corn (fresh or frozen) – $0.50
- 1 teaspoon ground cumin – $0.05
- ½ teaspoon dried oregano – $0.04
- 2 cups shredded Monterey Jack cheese – $3.12
- ⅔ cup sour cream – $0.67
- Salt and pepper to taste – $0.05
NOTE: Recipe prices and the amounts needed are based on grocery store websites. Actual costs may vary depending on your ingredients. Ingredient costs updated September 2024.
How To Make White Chicken Chili
- Sauté your diced onions and minced garlic in a pot with melted butter.
- Add all the other ingredients into the pot and bring the contents of the pot to a boil.
- Reduce the heat and allow the mixture to simmer for roughly 10 minutes.
- Add shredded cheese and sour cream.
- Stir until the cheese is melted.
- Garnish with your favorite toppings, such as fresh cilantro, tortilla strips, avocado slices, and extra cheese, and serve.
*For complete recipe instructions, see the recipe card below.
Storage Tips
Store: Keep leftovers in an airtight container in the refrigerator for 6-7 days.
Freeze: Once cooled, freeze in a freezer-safe container or ziploc bag for 6 months.
Thaw: Thaw the chili overnight in the refrigerator.
Reheat: Reheat in a saucepan over medium heat until heated, about 6 minutes.
What to serve with white chicken chili?
I am a sucker for cornbread and love to serve it with my chili. If you want the perfect side to pair with this recipe, I suggest my Green Chile Cornbread or Sour Cream Corn Bread.
More Chili Recipes
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White Chicken Chili Stovetop Recipe
Ingredients
- ½ Tablespoon salted butter
- 1 large yellow onion small diced
- 2 large garlic cloves minced
- 4 cups chicken broth
- 4 (15-ounce) cans Great Northern Beans rinsed and drained
- 2 cups shredded chicken
- 12 ounces canned diced green chiles
- 1 cup corn fresh or frozen
- 1 tsp ground cumin
- ½ tsp oregano
- 2 cups shredded Monterey Jack cheese
- ⅔ cup sour cream
- salt and pepper to taste
TOPPINGS (all optional):
- sliced jalapeños
- diced avocados
- shredded cheese
- sour cream
- tortilla strips
- chopped fresh cilantro
Instructions
- Melt the butter in a large pot over medium-high heat. Add the onions and sauté until translucent and beginning to brown around the edges, about 4 minutes.
- Add the garlic and stir constantly until fragrant, about 30-60 seconds.
- Increase the heat to high and stir in the broth, beans, chicken, green chiles, corn, cumin, and oregano.
- Once the mixture comes to a low boil, reduce the heat and simmer for 15 minutes.
- Stir in the cheese and sour cream until they melt into the soup.
- Serve with sliced jalapeños, diced avocados, shredded cheese, sour cream, tortilla strips, and/or chopped fresh cilantro (all optional).
Notes
Nutrition
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What a great chili! First one that DH loved.
Will definitely make many time again.
I didn’t have canned chili so used 1 jalapeño and 1 poblano.
Thank you for sharing this wonderful recipe.
Made this last night for my family, with a few adjustments. I added some smoked chipotle powder that I get at a local farmers market, and we added sliced green onions into our bowls as well, and served it with flour tortillas! It was amazing! Thank you so much Jillian!
Yum, your adjustments sound amazing! So glad this recipe came in handy for you!
Woot, woot! I’m so glad you guys loved it! 🙂 I’m making this for dinner tomorrow night because my kids love it, too!
White chicken chili is one of our favourite family meals, yours looks absolutely delicious! I love that it only takes 30 minutes too.
It’s one of my favorites, too! And the fact that it only takes 30 minutes makes it a winner!
The flavours sound so good together! I love such recipes, they are perfect for a mid-week dinner.
I so agree!
This is such a delicious, comforting chicken chili and so quick to make too !
I’m so glad you enjoyed it! 🙂
Chili is the ultimate comfort food and this chicken version looks delicious. So much flavour packed in to it.
Wow, I want to eat it every day! I’m sure this is very tasty. This is a great recipe for me.
For some reason, I have never made White Chicken Chili! Today will be the day as it is rainy and cool. Your photos are amazing!
Awww, thank you! 🙂 And enjoy!
Jillian, this recipe is an A+. The soup is so comforting and delicious! The jalapenos give it the perfect kick.
Valerie
Val, I am SO glad you like the recipe. It means a lot coming from you because you’re such a great cook! 🙂
The flavors in this chili are just perfection!
So glad you liked it! 🙂
White chicken chili is my favorite kind of chili! I love the addition of jalapenos and avocado on the top!!
It’s my favorite, too!