White Chicken Chili

White Chicken Chili

This White Chicken Chili was a huge hit with my entire family.  Little Brother actually stopped, mid-bite, and declared “Nan-oo, Mommy, for making dis yummy soup.  I weally wike it.”

And that’s saying a lot for soup.  With green things floating in it, no less.  And small pieces of red vegetables that might be peppers.

We enjoyed this soup for lunch on a cold, snowy day, and then both boys requested it again for dinner that same night.  Success!

White Chicken Chili | Yankee Homestead
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White Chicken Chili

  • Author: Yankee Homestead
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x


This delicious White Chicken Chili is perfect for a cold, winter day!



  • 1 12-oz. bag frozen chopped onions
  • 2 4-oz. cans diced green chiles
  • about 1/2 sweet bell pepper, finely diced
  • 4 cloves of garlic, minced
  • 1 TB chili powder
  • 2 tsp dried oregano
  • dash (or more) cayenne pepper
  • 1 tsp unrefined sea salt
  • 1 TB cumin
  • 1/2 tsp ground black pepper
  • about 4 cans white beans or the equivalent of soaked, cooked beans
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    Great Northern Beans
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  • about 4 to 6 cups chicken broth–I used an entire batch of broth made in a 6-qt crock pot and cooked down a bit. Just keep adding broth until the soup reaches your desired consistency.
  • 2 TB fresh lime juice
  • 2 to 4 cups chopped cooked chicken
  • about 1/4 cup chopped fresh cilantro
  • about 12 cups frozen sweet corn (substitute diced or shredded zucchini for grain-free)


  1. Combine butter or oil, onions, garlic, green chiles and bell peppers in a dutch oven or large pot. Cook until softened, about 5-10 minutes.
  2. Add spices and seasonings and stir to combine. Cook a few minutes more.
  3. Add about 1-2 cans of the beans and mash gently.
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    Mashing the beans
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  5. Add broth. I often transfer my homemade chicken broth directly from the crock pot to the soup pot (through a strainer).
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    Adding broth from the crock pot to the soup pot
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  7. Add lime juice.
  8. Add diced chicken.
  9. Add fresh cilantro–I used my new herb scissors. Love them!
  10. Add remaining beans.
  11. Finally, add your desired amount of frozen corn.
  12. Bring soup to a boil, then reduce heat and simmer, covered, for 30 minutes to several hours.
  13. Serve with shredded raw cheddar, sour cream and/or diced avocado.


The cumin, cilantro and lime juice are key players here. The bell peppers add sweetness, too. So don’t skip those!

This nourishing White Chicken Chili is perfect for a cold winter day. Gluten-free, grain-free and dairy-free. | Yankee Homestead
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White Chicken Chili
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Kathleen Henderson

Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>


  1. Avatar Courtney on 01/09/2014 at 8:21 pm

    I made this the other night with ingredients I had on hand. Soooo flavorful. I love the cumin. Everyone gobbled it up. (Even after I added an entire bunch of kale to the pot!)

    • Kathleen Kathleen on 01/09/2014 at 10:03 pm

      Hooray! And hooray for kale–that’s impressive. 🙂

  2. Avatar Teresa on 01/11/2014 at 11:08 pm

    Sounds awesome….I can’t wait to try it!

    • Kathleen Kathleen on 01/12/2014 at 3:26 am

      Can’t wait to hear how you like it…

  3. Avatar LoraineyE (@LoraineyE) on 05/24/2017 at 4:52 pm

    I have a leftover tomatillo that would go great in this!

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