This White Chicken Chili is a creamy, hearty soup made with tender chicken, cannellini and pinto beans, and mild peppers. Flavored with chili powder, cumin, coriander, and oregano, it’s a protein-packed, comforting meal perfect for weeknight dinners, meal prep, or family gatherings. Easy to make on the stovetop, this chili can be customized with toppings like shredded cheese, avocado, cilantro, and sour cream, and served with tortilla chips for added texture.

Ingredients

Chili:

1 ¼ to 1 ½ pounds boneless, skinless chicken breast
2 tablespoons vegetable oil
1 teaspoon salt, divided
Freshly ground black pepper, to taste
2 (14.5-ounce) cans cannellini beans
1 (14.5-ounce) can pinto beans
1 cup chopped onion
1 medium jalapeno pepper, seeded and diced
1 medium poblano pepper, seeded and diced
1 teaspoon minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon oregano
4 cups low-sodium chicken broth
¼ cup milk (2% or whole)
2 tablespoons cornstarch

Optional Toppings:

Shredded Monterey Jack cheese
Avocado slices
Fresh cilantro
Sour cream

For Serving:

Tortilla chips

Instructions

Cook the chicken:
Cut chicken into bite-sized pieces. Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Add chicken, season with ½ teaspoon salt and black pepper, and sauté 4–5 minutes until browned. Remove chicken with a slotted spoon and set aside.
Prepare the beans:
Rinse and drain one can of cannellini beans. Lightly mash them in a small bowl using a potato masher or the back of a spoon. Rinse and drain the remaining cannellini and pinto beans without mashing. Set aside.
Cook the vegetables:
Return the pot to medium heat. Add chopped onion, jalapeno, and poblano peppers. Cook, stirring often, until softened, about 3–4 minutes. Add garlic and cook another minute.
Season and combine:
Stir in the remaining ½ teaspoon salt, black pepper, chili powder, cumin, coriander, and oregano. Cook for 1–2 minutes until fragrant. Add chicken broth, mashed beans, whole beans, and browned chicken. Stir well to combine.
Simmer:
Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer 20–30 minutes for flavors to meld.
Thicken the chili:
In a small bowl, combine milk and cornstarch. Stir the mixture into the chili and simmer over low heat until slightly thickened.
Serve:
Spoon chili into bowls and top with optional toppings like cheese, avocado, cilantro, and sour cream. Serve with tortilla chips on the side.

Why You’ll Love This Recipe

Comforting and hearty: Creamy chili with tender chicken and beans is perfect for chilly nights.
Flavorful but mild: The combination of spices adds depth without overwhelming heat.
Make-ahead friendly: Chili can be stored and reheated without losing texture or flavor.
Customizable: Toppings let everyone adjust spice, creaminess, or freshness to taste.

Tips

Use fresh peppers for best flavor; roast poblano for extra depth.
Lightly mash one can of beans to thicken chili naturally.
Stir occasionally while simmering to prevent sticking.
Let chili rest a few minutes before serving; flavors continue to develop.

Variations and Substitutions

Chicken: Swap chicken breasts for thighs or use rotisserie chicken.
Beans: Substitute white beans with navy beans or great northern beans.
Spice: Add extra jalapeno or a pinch of cayenne for heat.
Creaminess: Replace milk and cornstarch with heavy cream or Greek yogurt.

FAQs

Q: Can I make this chili ahead of time?
A: Yes, it keeps well in the refrigerator for 3–4 days and can be frozen for up to 3 months.

Q: How do I adjust thickness?
A: Add more cornstarch mixture for thicker chili, or extra chicken broth for a thinner soup-like consistency.

Q: Can I make it vegetarian?
A: Substitute chicken with additional beans, tofu, or roasted vegetables.

Serving Suggestions

Serve with tortilla chips or warm cornbread.
Garnish with shredded cheese, avocado slices, and fresh cilantro.
Pair with a simple side salad or rice for a complete meal.