White chicken chili is creamy, chicken deliciousness made with tender cannellini beans, bell peppers, and green enchilada sauce.
This white chicken chili recipe is super easy to make on the stove top, instant pot, or in the slow cooker. Our whole family loves it and it pairs great with a loaf of fresh French bread.
White Chicken Chili
White Chicken Chili
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White Chicken Chili Ingredients
- Oil – Any of your favorite cooking oils will work, but I’m partial to olive oil.
- Peppers – Green bell peppers.
- Garlic – Minced.
- Stock or broth – Chicken or turkey stock or broth, or you can use the equivalent in bouillon + water. Vegetable stock will also work.
- Onions – Sweet white or yellow onion, diced.
- Enchilada sauce – You’ll want green enchilada sauce, not red enchilada sauce for this recipe.
- Beans – We love cannellini beans in this recipe but you can use great northern beans or white beans also.
- Chicken – I typically use chicken breast in this recipe, but you can use any cut that you prefer. Pre-cooked or raw. Make it with pre-cooked chicken (baked chicken or instant pot shredded chicken).
- Sour cream – Full fat. You can also use plain Greek yogurt as a substitute.
How do you make white chicken chili on the stove top? (step-by-step)
⭐ First, in a large skillet, sauté peppers, onions, and garlic in a small amount of olive oil until simmering and fragrant.
⭐ Next, add stock and bring back to a simmer. If using uncooked chicken, add it now and continue to simmer until chicken is cooked through.
⭐ Then, add enchilada sauce, and beans. If using cooked chicken, add it now, otherwise remove chicken, shred, and return it to the dish. Bring back to a simmer.
⭐ Finally, stir in sour cream and serve.
Preparation
Can you make white chicken chili in the slow cooker or instant pot?
White Chicken Chili (Crockpot)
Add everything everything except sour cream to crock, stir well. If using raw chicken, cover and cook on low for 8 – 10 hours or high for 4 – 6 hours. Remove chicken and shred, then add back along with sour cream and stir to the pot before serving.
If using cooked chicken, cover and cook on low for 2 – 3 hours or high for 1 – 2 hours. Stir in sour cream before serving.
White Chicken Chili (Instant Pot)
Add everything everything except sour cream to instant pot, stir well, cover and set to sealing. If using raw chicken cook on manual (high pressure) for 10 minutes. Allow 10 minute natural pressure release. Remove chicken and shred, then add back to the pot along with sour cream before serving.
If using cooked chicken, cover and set to sealing. Cook on manual (high pressure) for 3 minutes, then do a very careful quick release pausing if it sputters (or a 10 minute natural pressure release). Stir in sour cream before serving.
Leftovers and storage
How long does white chicken chili last?
Chili will last about 3 – 4 days in the refrigerator or indefinitely in the freezer. Make sure to store in a well sealed container for best results.
Can white chicken chili be frozen?
Yes, to freeze, allow the chili to come to room temperature, then portion into freezer safe containers (making sure to leave a few inches of headroom), and freeze. It will last up to three months in an upright freezer, and as long as six months in a deep freezer before the flavor and texture begin to degrade.
It will continue to be safe to eat so long as it is consistently maintained at a temperature below freezing.
Tips, tricks, and frequently asked questions
⭐ This recipe should be simmered, not boiled. Simmering is just a few small bubbles coming to the surface, versus boiling which is lots of rapid bubbles.
⭐ If you like it spicy, add a small can of green chilies, or some fresh chopped jalapeno. I personally like to spice my personal bowl after it’s done cooking with a generous splash of Frank’s Red Hot sauce.
What to eat with white chicken chili (serving suggestions)
This recipe pairs perfectly with fresh bread. Try our quick yeast dinner rolls if you don’t have much time, or this no-knead beer bread if you have the afternoon. For dessert enjoy a batch of pumpkin crinkle cookies or a slice of rocky road cheesecake.
More delicious chili recipes
- Chili Dog Casserole
- Chili cornbread casserole
- Homemade chili seasoning
- Breakfast Chili
- Chili Mac
- Wendy’s Copycat Chili
- Chili Pot Pie Recipe
- Turkey Chili
- Easy Chili Dogs
- Make sure to check out all our easy chili recipes!
Other yummy recipes with chicken
- Chicken cordon bleu casserole
- Cilantro lime chicken recipe
- Chicken bacon ranch casserole
- Air fryer chicken tenders
- See all our chicken recipe ideas!
Tools we love
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- Instant Pot electric pressure cooker – Can we talk about how hard it is to get a healthy dinner on the table during the week? So. Hard. Well, Imma tell you – this electric pressure cooker, and my gas grill are the saving graces in our home.
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How to Make White Chicken Chili
White Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 2 cups diced green bell peppers (about 2 peppers)
- 1 cup diced onions sweet yellow or white
- 1 tablespoon minced garlic
- 1 cup broth or stock I prefer chicken or turkey stock, but vegetable stock will also work
- 1 can green enchilada sauce 10 ounces
- 1 can cannellini beans or white beans 15 ounces (drained & rinsed)
- 1 pound chicken chopped (cooked or raw)
- 2 tablespoons sour cream
- additional garnishes: additional sour cream, shredded cheese, and fresh cilantro for garnish.
Instructions
STOVE TOP
- In a large skillet, saute peppers, onions, and garlic in a small amount of olive oil until simmering and fragrant.
- Add stock and bring back to a simmer. If using uncooked chicken, add it now and continue to simmer until chicken is cooked through.
- Add enchilada sauce, and beans. If using cooked chicken, add it now, otherwise remove chicken, shred, and return it to the dish. Bring back to a simmer.
- Stir in sour cream and serve.
SLOW COOKER
- Add everything everything except sour cream to crock, stir well.
- If using raw chicken, cover and cook on low for 8 – 10 hours or high for 4 – 6 hours. Remove chicken and shred, then add back along with sour cream and stir to the pot before serving.
- If using cooked chicken, cover and cook on low for 2 – 3 hours or high for 1 – 2 hours. Stir in sour cream before serving.
INSTANT POT
- Add everything everything except sour cream to instant pot, stir well, cover and set to sealing.
- If using raw chicken, cook on manual (high pressure) for 10 minutes. Allow 10 minute natural pressure release. Remove chicken and shred, then add back to the pot along with sour cream before serving.
- If using cooked chicken, cover and set to sealing. Cook on manual (high pressure) for 3 minutes, then do a very careful quick release pausing if it sputters (or a 10 minute natural pressure release). Stir in sour cream before serving.
Notes
- This recipe makes 4 small/medium sized bowls or two large bowls of chili.
- If cooking on the stove top and too much liquid simmers off, just add more water 1 cup at a time.
Nutrition
White Chicken Chili
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Betsy says
Made this a few days ago. Absolutely perfect for this time of year! The green enchilada sauce really helps take this chili to the next level! I’ve made white chil WITH green enchilada sauce AND without. I definitely prefer it with! Really adds so much extra flavor!
Andrea Thueson says
I love chicken chili, and this variation was terrific! So flavorful and delicious!
Melissa says
I made this last night it was so delicious. Perfect for a cool rainy night!
Duane McGuire says
sure would like to see a print friendly version of your recipies. Not useful for saving in this format. I understand your desire to make money off your blog, but too many ads to be useful to me.
April Woods says
There is a print button on the recipe card toward the bottom of the post (you can get there quickly by clicking ‘jump to recipe’ at the top of the article).
Douglas Forney says
Big hit! Everyone loved it. Just enough spice (for regular folk, (I’d probably throw in some sauce or chilis) . I doubled the recipe to make sure there were leftovers, and it was more soup than chili, but i thickened it. Definitely a “go to” recipe for fall/winter colder nights.