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So good. So simple. This White Chicken Chili comes together quickly and leaves you full and satisfied!

White Chicken Chili Recipe

White Chicken Chili With Lime

Our family is so weird, we even eat soup in the summer.

You know why?

Because it’s so easy to make a big batch and actually have leftovers. I can always make a fresh salad or summery side.

Winter Comfort Food with a Fresh Twist

But. Obviously chili is the best winter comfort food EVER, and this one is super easy to make.

The addition of a splash of lime juice at the end adds that little edge that is so fresh, it will remind you of summer in spite of your best efforts to snuggle in with a warm bowl of comforting chili on a snowy day.

White Chicken Chili With Lime
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White Chicken Chili Recipe

  • Author: Katie Kimball
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6 servings 1x
  • Category: soup
  • Cuisine: Mexican


Just double it. 😉 Once you’re making soup, it’s so little work to make extra, and you can always freeze it. This one is simple and delicious for any family.


  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped, optional
  • 2 minced garlic cloves
  • 1 Tbs. olive oil (or any cooking fat)
  • 4 c. chicken broth
  • 2 cans (15 oz. each) great northern (or any white) beans, drained and rinsed
  • OR about a cup dried beans, soaked and cooked (for 3-4 c. beans)
  • 2 Tbs minced fresh parsley (or dried)
  • 1 1/4 tsp ground cumin
  • 2 Tbs. corn starch or arrowroot starch
  • 1/4 c. cold water
  • 2 c. cooked chicken
  • 1 Tbs lime juice

ship kroger


  1. In a large saucepan, cook onion, pepper and garlic in oil until tender.
  2. Stir in broth, beans, parsley and cumin – bring to a boil.
  3. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
  4. Combine cornstarch and water until smooth; stir into chili.
  5. Add chicken.
  6. Bring to a boil, cook and stir for 2 minutes or until thickened.
  7. Turn off the heat and squeeze in the lime juice last so the flavor remains fresh.


* Timesaver: This a super quick meal to begin with! Freeze your cooked chicken from making stock in 2-cup portions.

* Money-saver: Buy limes on sale (or better yet, reduced produce) and juice them all, freezing in 1 Tbs. portions in ice cube trays. Store in a bag in the freezer, and you can just throw one in the soup and you have fresh lime juice instead of bottled. (But that works too!)

  • Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!

Go Big and Don’t Go Broke with Homemade Soups!

Like most soups, this recipe will freeze great if you have leftovers or make a double batch.

Save tons of money by making your own homemade chicken stock, shredding the chicken for this recipe from a whole chicken, and of course, cook dry beans in bulk.

Find more great bean recipes in The Everything Beans Book, including a cheesy white chicken chili that is so different from this one in every way – except how easy it comes together!

White Chicken Chili With Lime



Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

8 thoughts on “White Chicken Chili Recipe”

  1. I hate beams, so when I make chili- I use Mexican hominy and add some peanut butter and cocoa powder as usual.

  2. Have you considered adding a “PRINT” tab to your recipes? I prefer to print them than keeping the computer in the kitchen. Bur they can’t easily be copied, as all the ingredients and instructions moosh together.
    Thanks for all the great tips and info!

  3. My husband hates beans, so I blend mine up when I make white chicken chili! It makes it so thick and creamy and he never “sees” the beans!

  4. I just have to tell you that I made my stock over the past couple of days. Last night I made the chicken chili and it was fabulous! My husband even liked it and he doesn’t like beans in his food either, but really didn’t mind the Northern beans. Thank you for the recipe. My daughter loved it also! I will definitely be making this again!

  5. My husband is not a big bean fan, but I can get him to eat norhern beans on occasion. Hoping to try it this week as I am planning on cooking a whole chicken and making more homemade stock. Yummy! This sounds delicious. I will definitely be opting out on the jalapeno though otherwise DD will say, “Mommy it’s spicy!”. Thank you for all the wonderful resources on your blog Katie!

  6. Juicing limes/lemons and freezing the juice is BRILLIANT! …Do you ever zest them and freeze that too? (It just occurred to me now, why waste that either?)

    1. I never had a tool for zesting that worked the way it was supposed to until just recently. I’m guessing the zest would freeze just fine though! Great idea!

      1. Yes, zest freezes really nicely. Depending how fine it is, you might want to flash freeze on a sheet first so it doesn’t clump. How mean is it that zucchini grows in summer, citrus in winter, walnuts in fall, and zucchini bread is good all year round? THIS is why we have freezers!

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