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 ¼ tsp ground cumin
  • 2 Tbs. corn starch or arrowroot starch
  • ¼ c. cold water
  • 2 c. cooked chicken
  • 1 Tbs lime juice


  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!)