White Chicken Chili

A close up of the texture of the white chili with shredded cheese on top

This white chicken chili is hearty, layered with flavor and has just a little kick of heat. You can make it on the stove top, crock pot or instant pot. It's super easy and great for warming your bones and filling your belly.


Units Scale
  • 1 TBS Garlic oil
  • 2 Chicken breasts (Cubed)
  • 1 Onion (Diced)
  • 3 Cloves Garlic (Minced)
  • 1 tsp Pepper
  • 1 tsp Salt
  • 2 Bell Peppers (color of choice) (Diced)
  • 2 Stalks Celery (Diced)
  • 1 Anihime or Hatch pepper (Minced with seeds removed)
  • 1 25 oz can Hominey (Drained)
  • 1 15 oz can Pinto Beans (Drained)
  • 1 15 oz can Sweet corn (Drained)
  • 1 15 oz can White beans (Drained)
  • 2 7 oz cans Salsa Verde (Roughly 1/2 if you are using fresh)
  • 4 cup Chicken Stock
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 1/2 cup Cream (Or Half-n-Half)
  • 3 TBS Cornstarch + enough water to make a paste

Optional toppings

  • Shredded Cheddar cheese
  • Shredded Pepper Jack Cheese
  • Sour cream
  • Diced green onion or chives
  • Jalapeno slices


  1.  Take time to cut and prep all your ingredients.
  2. Heat up a cast iron pot over medium heat and add the garlic oil. Once the pan is hot add the cubed chicken and cook until all sides are browned. 
  3. Add in onions and garlic and saute until onions are soft and becoming translucent. 
  4. Add in the remaining ingredients except the cream and cornstarch mixture.  Mix to combine. Place the lid on the pot and cook for 25 minutes, stirring occasionally. 
  5. Add in the cream and the cornstarch paste and thoroughly combine to make sure the cornstarch has dissolved properly. Let this cook for about 10 minutes so the chili thickens.
  6. Serve as is or with optional toppings. Refrigerate any unused chili. It will keep for up to a week in the fridge or a few months in the freezer.


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I love making this chili on the stove with my beloved cast iron pot, but if you don't have the time to spend in the kitchen then you can also use a slow cooker or instant pot to make this recipe.

Keywords: Chili, Gluten free