If you're a fan of chili but want to switch things up a bit, then this Spicy White Chicken Chili is exactly what you need. Packed with bold flavors, a hearty mix of beans, tender chicken, and just the right amount of spice, this dish is perfect for any occasion. Whether you’re cooking for a family dinner, a potluck, or just a cozy night in, this recipe will surely impress. Read on to discover how to make this delicious dish step by step, along with some handy tips, substitutions, and serving suggestions that will elevate your cooking experience.

What is Spicy White Chicken Chili?
Spicy White Chicken Chili is a flavorful twist on the classic chili recipe. Unlike traditional chili that typically features ground beef and a tomato-based sauce, this version uses tender, shredded chicken, white beans, and a variety of green chilies for a unique and comforting dish. The "white" in the name refers to the use of white beans and the absence of red tomatoes in the sauce, although our recipe includes a small amount of tomatoes to enhance the flavor profile. What makes this chili "spicy" is the use of jalapeños, Tabasco sauce, and a blend of spices that add a delightful heat, perfect for those who enjoy a little kick in their meals.
Ingredients List for Spicy White Chicken Chili
Before diving into the cooking process, it’s essential to gather all your ingredients. Here’s a detailed list of everything you’ll need:
Soup Ingredients:
- ⅓ cup jalapeños, diced (seeds removed for less spice): The jalapeños add heat to the chili. If you prefer a milder flavor, remove the seeds and membranes before dicing.
- 2 yellow onions, chopped: Onions provide a sweet and savory base that enhances the overall flavor.
- 5 cloves garlic, minced: Garlic adds depth and a robust flavor to the dish.
- 2 tablespoons cumin: Cumin brings a warm, earthy flavor that is characteristic of many chili recipes.
- 2 tablespoons dried oregano: Oregano adds a slightly bitter, aromatic flavor that complements the other spices.
- 1 tablespoon chili powder: Chili powder introduces a rich, smoky taste with a mild heat.
- 2 teaspoons coriander: Coriander provides a citrusy, slightly sweet flavor that brightens up the dish.
- 1 teaspoon salt and pepper, more to taste: These essential seasonings help balance the flavors.
- 2 tablespoons tomato paste: Tomato paste adds a concentrated tomato flavor, enhancing the richness of the chili.
- 3 (14.5-ounce) cans Great Northern beans: These white beans are creamy and mild, perfect for this recipe.
- 2 (14.5-ounce) cans black beans: Black beans add color, texture, and a slightly earthy flavor.
- 4 cups chicken broth: Chicken broth is the liquid base that brings all the ingredients together.
- 1-2 tablespoons Tabasco sauce: Tabasco sauce adds a tangy heat, with the amount adjustable based on your spice preference.
- 2 tablespoons Worcestershire sauce: Worcestershire sauce introduces a savory, umami flavor that deepens the chili's taste.
- 1 (28-ounce) can diced tomatoes: Diced tomatoes provide acidity and sweetness, balancing the spice.
- 4 small cans of green chilies: Green chilies contribute a mild heat and a distinct flavor that defines white chicken chili.
- 2 pounds boneless skinless chicken breast: The chicken breast is the star of the dish, offering tender, protein-packed bites.
- ½ cup chopped cilantro: Cilantro adds a fresh, herby finish to the chili.
Optional for Serving:
- Chopped green onions: For a fresh, mild onion flavor and a bit of crunch.
- Chopped jalapeños: For those who like extra heat in their chili.
- Chopped cilantro: To enhance the fresh herb flavor.
- Diced tomatoes: Adds a fresh, juicy texture to each bite.
- Shredded Monterey Jack or cheddar cheese: Provides a creamy, melty topping.
- Sour cream: Adds a cool, tangy contrast to the spiciness.
Substitutions and Variations
While the ingredients listed above are designed to create a perfectly balanced Spicy White Chicken Chili, there are plenty of ways to customize this recipe to suit your personal taste or dietary needs.
- Beans: If you prefer a different type of bean, you can substitute cannellini beans or pinto beans for the Great Northern beans. Each variety brings its own texture and flavor.
- Chicken: If you’re not a fan of chicken breast, you can use boneless, skinless chicken thighs for a richer flavor. Alternatively, turkey or even ground chicken can be used.
- Vegetarian Option: To make this chili vegetarian, substitute the chicken with extra beans or a meat alternative like tofu or tempeh. Use vegetable broth instead of chicken broth.
- Spice Level: Adjust the heat level by adding more or fewer jalapeños and Tabasco sauce. For a milder chili, you can substitute green bell peppers for the jalapeños.
- Creamier Texture: If you prefer a creamier chili, consider adding a half cup of heavy cream or a can of evaporated milk at the end of cooking.
- Cheese: While Monterey Jack or cheddar cheese are classic choices, you can use pepper jack for added heat or queso fresco for a milder flavor.
Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let's dive into the cooking process. Follow these detailed steps to create a delicious Spicy White Chicken Chili:
Step 1: Sauté the Onions and Jalapeños
Begin by heating a large pot over medium heat. Add a splash of olive oil or butter to the pot. Once the oil is hot, add the chopped yellow onions and diced jalapeños. Sauté them for about 8 minutes, or until the onions become translucent and the jalapeños start to soften. Stir occasionally to prevent them from burning.
Step 2: Add the Garlic
Once the onions and jalapeños are softened, add the minced garlic to the pot. Sauté for about one minute, stirring constantly. Be careful not to burn the garlic, as it can turn bitter.
Step 3: Toast the Spices
Next, add the cumin, oregano, chili powder, coriander, salt, and pepper to the pot. Stir the spices into the onion mixture and cook for about one minute. This step is crucial as it helps to release the full flavor of the spices, giving your chili a deep, rich taste.
Step 4: Incorporate the Tomato Paste
Stir in the tomato paste, ensuring it’s fully mixed with the onion and spice mixture. Cook for another minute to caramelize the tomato paste slightly, which will add a rich, umami flavor to the chili.
Step 5: Add the Beans and Liquids
Pour the Great Northern beans, black beans, chicken broth, Tabasco sauce, Worcestershire sauce, and diced tomatoes into the pot. Stir everything together to combine the ingredients well.
Step 6: Add the Green Chilies and Chicken
Next, add the four small cans of green chilies and the two pounds of boneless, skinless chicken breast to the pot. Make sure the chicken is submerged in the broth. Bring the mixture to a simmer over medium-high heat.
Step 7: Simmer the Chili
Once the chili is simmering, reduce the heat to medium. Let it cook for about 25 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot. This simmering time allows the flavors to meld together beautifully.
Step 8: Shred the Chicken
After 25 minutes, turn the heat down to medium-low. Carefully remove the chicken breasts from the pot and let them rest on a cutting board for about 5 minutes. Once rested, use two forks to shred the chicken into bite-sized pieces.
Step 9: Final Simmer
Return the shredded chicken to the pot and stir it into the chili. Let the chili cook for an additional 5 minutes, allowing the chicken to absorb some of the flavors. If the chili appears too thick, you can add a bit of water or more chicken stock to reach your desired consistency.
Common Mistakes to Avoid
- Overcooking the Chicken: To prevent dry chicken, avoid cooking it too long before shredding. Cooking for the initial 25 minutes should be sufficient for tender chicken.
- Burning the Garlic: Garlic can burn quickly, so keep a close eye on it during the sautéing step.
- Not Toasting the Spices: Skipping the step where you toast the spices can result in a less flavorful chili. Toasting them releases their essential oils and enhances their flavors.
- Adding Too Much Salt Initially: It’s better to start with a smaller amount of salt and adjust to taste at the end, especially since other ingredients like Tabasco and Worcestershire sauce add saltiness.
Serving and Presentation Tips
Presentation can take your dish from ordinary to extraordinary. Here’s how to serve and present your Spicy White Chicken Chili to impress your guests:
How to Serve Spicy White Chicken Chili
Ladle the chili into deep bowls, ensuring each serving has a generous amount of chicken, beans, and broth. The chili is hearty enough to be served on its own, but it pairs wonderfully with crusty bread, cornbread, or a side salad. Offer toppings on the side so everyone can customize their bowl to their liking.
Presentation Ideas for Spicy White Chicken Chili
- Garnish Generously: Top each bowl with a variety of garnishes like chopped green onions, diced tomatoes, shredded cheese, and a dollop of sour cream. A sprinkle of chopped cilantro adds a burst of color and freshness.
- Serve with Lime Wedges: A squeeze of fresh lime juice brightens up the chili and adds a zesty contrast to the richness of the dish.
- Use Colorful Bowls: Serving the chili in brightly colored bowls can make the dish more visually appealing. The contrasting colors between the chili and the bowl make the presentation pop.
Spicy White Chicken Chili Recipe Tips
- Make Ahead: This chili tastes even better the next day, making it an ideal make-ahead dish. Store it in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage.
- Adjusting Thickness: If your chili is too thick, add a bit more chicken broth or water. If it’s too thin, let it simmer longer uncovered to reduce the liquid.
- Double the Recipe: This recipe can easily be doubled to feed a crowd. It’s perfect for game days, family gatherings, or meal prepping for the week.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of bean? A: Yes, you can substitute Great Northern beans with cannellini beans, navy beans, or pinto beans. Each will slightly alter the texture and flavor.
Q: How can I make this recipe less spicy? A: To reduce the heat, remove the seeds from the jalapeños or substitute them with milder peppers like green bell peppers. You can also reduce or omit the Tabasco sauce.
Q: Can I make this in a slow cooker? A: Absolutely! Sauté the onions, jalapeños, garlic, and spices first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, then shred the chicken and return it to the pot before serving.
Q: How long does Spicy White Chicken Chili last in the fridge? A: Stored in an airtight container, this chili will last up to 3 days in the refrigerator. Reheat gently on the stovetop or in the microwave.
Q: Can I freeze the chili? A: Yes, this chili freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
Spicy White Chicken Chili is a flavorful and versatile dish that’s sure to become a favorite in your recipe rotation. With its robust spices, tender chicken, and creamy beans, it’s a meal that’s as satisfying as it is delicious. Whether you’re serving it for a family dinner or a special occasion, this chili is sure to please. Don’t forget to experiment with the substitutions and variations to make this recipe your own. Enjoy!
PrintSpicy White Chicken Chili Recipe
This Spicy White Chicken Chili is a flavorful, hearty meal made with tender chicken, beans, and a blend of spices. The dish is loaded with jalapeños, cumin, and oregano, offering a spicy kick balanced by the rich, savory base of onions, garlic, and tomato paste. Perfect for a cozy dinner, this chili is easily customizable with your favorite toppings like shredded cheese and sour cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- ⅓ cup diced jalapeños (seeds removed)
- 2 yellow onions, chopped
- 5 cloves garlic, minced
- 2 tablespoons cumin
- 2 tablespoons dried oregano
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1 teaspoon salt and pepper (to taste)
- 2 tablespoons tomato paste
- 3 (14.5-ounce) cans Great Northern beans
- 2 (14.5-ounce) cans black beans
- 4 cups chicken broth
- 1-2 tablespoons Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 1 (28-ounce) can diced tomatoes
- 4 small cans of green chilies
- 2 pounds boneless skinless chicken breast
- ½ cup chopped cilantro
Instructions
- Sauté jalapeños, onions, and garlic in a large pot until softened.
- Add cumin, oregano, chili powder, coriander, salt, and pepper. Stir to combine.
- Stir in tomato paste, beans, chicken broth, Tabasco, Worcestershire sauce, diced tomatoes, and green chilies.
- Add the chicken breasts and bring to a boil, then reduce heat and simmer for 30-40 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot. Simmer for an additional 10 minutes.
- Stir in chopped cilantro before serving.
- Serve hot with optional toppings.
Notes
- Adjust the spice level by modifying the amount of jalapeños and Tabasco sauce.
- Leftovers taste even better the next day as the flavors continue to meld.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 820mg
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