Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
White chicken chilli is a delicious dish which sits somewhere between a stew and a soup. It is packed full of flavour and has warmth from the jalapeños. Even better, the spice can be ramped up or dulled down to suit any taste. Similar dishes to try are chicken chilli soup and tomato bacon and bean soup.
This chicken chilli is one of my all-time favourite recipes, that never fails to deliver. And although it is a cosy, hearty dish that is perfect for the cooler months, its simplicity and versatility sees that it is on our table all year round. Not only that, but it is also a budget friendly dish that is so easy to whip up. Making it a great dish when cooking for a crowd. I hope you enjoy this chicken chilli as much as I do.
White Chicken Chilli Recipe for a Busy Night
Why not cook a double batch? You can turn leftovers into white chicken chilli enchiladas or wrap in puff pastry and bake white chicken chilli parcels (use my creamy chicken parcels recipe as a guide). That’s another weeknight catered for (or maybe two!), making your busy life hopefully a little less hectic.
Feedback and More
Did you try the white chicken chilli recipe? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other easy one pot and one pan meals. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
White Bean Chicken Chilli
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 tsp oil
- 1 onion - finely chopped
- 2 cloves garlic - finely chopped
- 1 tbsp cumin - ground
- 2 tsp smoked paprika
- ½ tsp rosemary
- ¼ tsp caraway or fennel seeds - optional
- 750 ml chicken stock - salt-reduced
- 400 gram tinned tomatoes - diced or crushed
- 800 grams cannellini beans - tinned, plus juice (don't worry if your cans are a little heavier)
- 1 cup peppers - chargrilled, sliced
- ¼ cup pickled jalapeños - sliced
- 1 whole cooked chicken - shredded (I remove the skin, but you can leave it on)
- 250 grams cheese - cubed
- 2 tsp sugar
- ½ tsp pepper
Instructions
- Heat the oil in a large pot on medium-high and add the onion, cook for 1-2 minute. Add the garlic, cumin, paprika, rosemary and seeds. Cook for a further minute.
- Stir in the remaining ingredients. Cover and simmer on low for 2 1/2 hours – stirring occasionally. Remove the lid for the last half hour if you want it to reduce further.
To Serve
- Serve with sour cream, coriander and crusty bread.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
This is an easy meal to make for a crowd.