Quick & Easy White Chicken Chili
Yield: 4-6 servings (~64 ounces/8 cups)
A creamy, luxurious chili (but with no cream) is possible with this quick and easy recipe. Dairy-free and loaded with wholesome appeal, this is truly the perfect white chicken chili!  


  • 2 (16 ounce) cans cannellini beans (Rinse and drain just one of the cans)
  • 1½ tablespoons (22ml) olive oil
  • 1 medium onion, diced
  • 1-2 garlic cloves, minced
  • 1 teaspoon chili powder
  • ½ teaspoon each ground cumin, dried oregano, and kosher salt
  • ¼ teaspoon fresh black pepper or ⅛ teaspoon cayenne (or to taste)
  • ½ cup (120g) salsa verde or 1 (4-ounce) can chopped green chilies (mild, medium, or hot, as preferred)*
  • 2 cups chicken broth (or one 14.5-ounce can plus a drizzle of water)
  • 12-14 ounces cooked chicken, coarsely shredded (from 3 medium or 2 large breasts, or about 3 cups)**
  • 1 cup (4½ ounces) frozen corn (no need to thaw)

Optional for serving: shredded cheddar or Mexican blend cheese***, crumbled tortilla or corn chips, chopped avocado, lime wedges for squeezing, chopped fresh cilantro, sliced scallions, sour cream***, cooked rice


  1. Add the can of undrained beans to a bowl and mash until mostly smooth – a potato masher works well, and it’s fine if a few visible pieces of bean remain. Set aside.
  2. Heat the oil in a large pot or Dutch oven over medium heat, and then add the onion. Sauté until tender, about 5 minutes. Add the garlic, chili powder, cumin, oregano, salt, and pepper, and sauté for another minute or until fragrant.
  3. Add the salsa verde or green chilies and the drained can of cannellini beans. Cook to let the flavors marry, about 2 minutes, stirring regularly.
  4. Add the broth and bring to a simmer. Then add the reserved mashed beans, chicken, and corn. Adjust the heat to maintain a light simmer and cook, uncovered, for about 10 minutes more. Taste and add an extra pinch or two of seasoning as desired. Ladle into bowls and serve with toppings of choice.
  5. Storage: Leftovers will keep, covered, and refrigerated, for 5-7 days and freeze well.


*I slightly prefer salsa verde over the can of chopped green chilies, and the leftover salsa can be enjoyed with tortilla chips for a pre-dinner nibble. However, if you’d prefer not to have the leftover, absolutely use the green chilies.

**Leftover or rotisserie chicken work well in this chili. Alternatively, Parchment Packet Chicken is an easy way to make tender, flavorful chicken whenever needed—and no cleanup! For extra flavor, I often use Sazón Seasoning on the chicken. Leftover Slow Roasted Whole Chicken or Sazón Grilled Chicken work well too.

***The chili recipe is dairy-free. If needed, omit the cheese toppings or use a dairy-free substitute.

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