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easy white chicken chili

Easy White Chicken Chili

  • Author: Megan
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


An easy, classic white chicken chili that tastes delicious and is ready in 30 minutes. A go-to weeknight dinner recipe that everyone will love.


  • 1 cup yellow onion, diced
  • 1 green bell pepper, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 3 ½ cups low-sodium chicken broth 
  • 3 (4 oz cans) diced green chilis 
  • 1 teaspoon cumin 
  • 1/4 teaspoon paprika 
  • 1 teaspoon dried oregano 
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • 2 (15 oz cans) cannellini beans, drained 
  • 3 cups cooked and shredded chicken 
  • 1 (15 oz can) corn, drained
  • 1/2 cups plain greek yogurt (or heavy cream) 
  • 2 tablespoons fresh lime juice


  • Cilantro, chopped
  • Monterey jack cheese, shredded
  • Avocado, chopped


  1. In a large pot or dutch oven, heat olive oil over medium high heat. Add the onion and bell pepper and saute until tender, about 4 minutes. Add garlic and saute for 1 minute more. 
  2. Add broth, green chilis, seasonings, and salt & pepper to taste. Stir to combine. Bring the pot to a boil, reduce heat to medium low and simmer for 15 minutes, uncovered. If you like more broth in your soup, add a little extra here.
  3. Stir in beans, chicken, corn and yogurt. Stir to combine. Cook for 3 – 4 minutes, until the chili is heated through. 
  4. Remove from heat and stir in lime juice. Add optional toppings of cilantro, cheese, and avocado.


Note: you can substitute cooked & shredded rotisserie chicken for chicken breasts.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Lunch