Spicy White Chicken Chili with Vegetables – Easy & Flavorful

Enjoy a hearty and spicy white chicken chili packed with vegetables, perfect for cozy meals. Make this white chicken chili recipe your next favorite comfort food.

Why You’ll Love It

This spicy white chicken chili is a delicious twist on traditional chili, blending tender shredded chicken with a medley of fresh vegetables and warming spices. It’s perfect for chilly evenings or anytime you crave a comforting bowl of soup that’s both filling and nutritious. Plus, this recipe is easy to customize with your favorite veggies or spice level. If you’re looking for a wholesome meal that comes together quickly, this white chicken chili fits the bill perfectly. Explore more warming dishes in our Easy Weeknight Dinners collection.

Ingredients

• 2 tbsp olive oil (substitute avocado oil or vegetable oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 jalapeños, seeded and chopped (adjust for heat preference)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili powder (optional for deeper spice)
• 2 cups cooked shredded chicken (rotisserie or homemade)
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 3 cups low-sodium chicken broth
• 1 cup diced green chilies
• 1 cup chopped celery
• 1 cup chopped carrots
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Vegetable substitutions include swapping carrots for sweet potatoes or adding spinach for extra greens. For a lower sodium option, use homemade broth and rinse canned beans thoroughly.

Step-by-Step Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Add diced onion, minced garlic, chopped jalapeños, celery, and carrots to the pot. Sauté until vegetables soften and onions turn translucent, about 5-7 minutes.
3. Stir in ground cumin, dried oregano, chili powder, salt, and pepper. Cook spices for one minute to enhance aroma.
4. Add the cooked shredded chicken, drained beans, corn kernels, diced green chilies, and chicken broth to the pot. Stir well to combine all ingredients.
5. Bring the chili to a boil, then reduce heat to low and let it simmer uncovered for 20-25 minutes. This allows flavors to meld and the chili to thicken slightly.
6. Adjust seasoning with additional salt or pepper if needed. Serve the chili hot topped with your choice of shredded cheese, sour cream, or fresh cilantro.

Expert Tips

For a thicker chili, mash some of the beans before adding them or simmer longer uncovered. To reduce heat, omit jalapeños or use milder peppers. This chili also works great with rotisserie chicken to save prep time. Leftovers reheat beautifully and often taste even better the next day. Consider adding a squeeze of fresh lime juice before serving for extra brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes well—portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.

Variations

• Vegan: Substitute chicken broth with vegetable broth and replace shredded chicken with extra beans, tofu, or tempeh.
• Gluten-Free: This recipe is naturally gluten-free if using certified gluten-free broth and beans.
• Dairy-Free: Skip cheese and sour cream or use dairy-free alternatives for toppings.
• Lower Carb: Reduce beans and corn, and add more non-starchy vegetables like zucchini or spinach.

FAQ

• What makes white chicken chili different from traditional chili? White chicken chili uses white beans, chicken, and green chilies instead of red beans and ground beef, resulting in a lighter, creamy texture.
• Can I make white chicken chili in a slow cooker? Yes, combine all ingredients in the slow cooker and cook on low for 4-6 hours or until vegetables are tender and flavors meld.
• Is white chicken chili spicy? This recipe has moderate heat from jalapeños but can be adjusted up or down to suit your taste.
• How can I store leftover white chicken chili? Store in the refrigerator up to 4 days or freeze for up to 3 months in airtight containers.
• Can I use canned chicken for white chicken chili? Yes, but fresh cooked or rotisserie chicken typically provides better texture and flavor.
• How do I reheat white chicken chili without drying out the chicken? Reheat gently on the stove over low heat or in the microwave with a splash of broth to maintain moisture.

We’d love to hear your feedback! Please comment below if you try this white chicken chili recipe, and don’t forget to rate, save, and share it with friends looking for cozy meal ideas.