I love this white chicken chili! It’s flavor packed, hearty and so delicious! It’s filled with chicken, bacon, green chilies, white beans and more. It makes for the perfect chilly night dinner and it comes together fairly quickly!
I love to use rotisserie chicken in this chili but you can use any type you prefer, roasted and diced, boiled and shredded, canned, smoked, rotisserie or however you prefer it.
As with any chili this will taste amazing on day one and even better on day two, it’s just how chili works. Those flavors all get a chance to get cozy with each other when they cool in the refrigerator and the leftovers always taste better, so save your leftovers and enjoy them for a day or two.
What you need to make White Chicken Chili:
Serves 6
- 1 tablespoon salted butter
- 1 cup white or yellow onion – finely diced
- 1 cup celery – diced
- 1/2 pound bacon – raw or cooked, cut into bite sized pieces
- 2 cooked chicken breast or ~2 cups – diced or shredded
- 7 ounces salsa Verde – canned, jarred or homemade
- 4 ounces fire roasted green chilies
- 3 – 15 ounce cans of great northern beans – liquid drained
- 1 teaspoon chili powder
- 1/2 teaspoon granulated garlic
- 2 cups chicken stock
- Pinch sugar
- 1/2 teaspoon salt – to taste, this can be added at the end and will vary depending on chicken stock used
- Optional garnishes:
- Sour cream
- Shredded cheese
- Avocado
- Tortilla chips
Instructions
- In a large stock pot, add butter, diced onions, celery and bacon and cook until onions soften.
- Add chicken breast and stir together.
- Add salsa Verde, roasted green chilies, drained great northern beans, chili powder, garlic powder, chicken stock and sugar to pot and bring to a boil.
- Reduce to a simmer and simmer for roughly 10 minutes, stirring occasionally.
- Once celery is cooked and softened, it’s done cooking.
- Taste a little bit of the liquid and see if it needs salt before adding salt. This really depends on the chicken stock you use, your bacon and beans also play a part. If it needs salt, add 1/2 teaspoon and taste again, adjust to personal preference.
- Serve with desired toppings and enjoy!
Here are a few other chili recipes you may love:
- Baked Bacon Chili Mac RECIPE HERE
- Chicken and Chorizo Chili RECIPE HERE
- Slow Cooker Beef Roast Chili RECIPE HERE
- Chili RECIPE HERE
- Slow Cooker Chili Verde Pork RECIPE HERE
- Vegan Chili RECIPE HERE
- Crock Pot Chili RECIPE HERE
White Chicken Chili
Chicken, bacon, green chilies and great northern beans make up this flavorful and delicious white chicken chili! Perfect for weeknights and weekend dinners!
Servings: 6 people
Ingredients
- 1 tablespoon salted butter
- 1 cup white or yellow onion – finely diced
- 1 cup celery – diced
- 1/2 pound bacon – raw or cooked cut into bite sized pieces
- 2 cooked chicken breast or ~2 cups – diced or shredded
- 7 ounces salsa Verde – canned jarred or homemade
- 4 ounces fire roasted green chilies
- 3 – 15 ounce cans of great northern beans – liquid drained
- 1 teaspoon chili powder
- 1/2 teaspoon granulated garlic
- 2 cups chicken stock
- Pinch sugar
- 1/2 teaspoon salt – to taste this can be added at the end and will vary depending on chicken stock used
- Optional garnishes:
- Sour cream
- Shredded cheese
- Avocado
- Tortilla chips
Instructions
- In a large stock pot, add butter, diced onions, celery and bacon and cook until onions soften.
- Add chicken breast and stir together.
- Add salsa Verde, roasted green chilies, drained great northern beans, chili powder, garlic powder, chicken stock and sugar to pot and bring to a boil.
- Reduce to a simmer and simmer for roughly 10 minutes, stirring occasionally.
- Once celery is cooked and softened, it’s done cooking.
- Taste a little bit of the liquid and see if it needs salt before adding salt. This really depends on the chicken stock you use, your bacon and beans also play a part. If it needs salt, add 1/2 teaspoon and taste again, adjust to personal preference.
- Serve with desired toppings and enjoy!