White Chicken Chili for Two (Small Batch)

Ingredients

• 1/2 lb. (8 oz.) boneless skinless Chicken Breast
• Homemade Chicken Seasoning Blend:
  • 1/2 tsp. Cumin
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Cayenne Pepper optional
  • 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt)
• 2 tbsp. Oil (such as Avocado Oil or Olive Oil) / divided
• 1/2 cup finely chopped Yellow Onion
• 1 clove Garlic, minced
• 4 oz. canned Green Chiles (preferably Hatch Green Chiles)
• 2 cups Chicken Stock (or for more flavor, use Chicken Bone Broth or Better Than Bouillon Roasted Chicken Base mixed with water)
• 1 can (14 oz.) Great Northern Beans, drained and rinsed
• 1/2 tsp. Mexican Oregano
• 1/4 cup Sour Cream (or Mexican Crema, plus more for garnish)
• 1/3 cup shredded Jack Cheese*
  • *Monterey Jack for a milder cheese, Pepper Jack for a spicier cheese, or a Mexican Cheese Blend

Ingredient Notes and FAQs:

Chicken Breast → If you’re working with one large breast, slice it in half horizontally to create two thin pieces. This helps the seasoning cover more surface area and ensures even cooking. You can also substitute boneless skinless chicken thighs or shredded rotisserie chicken. If using rotisserie, skip step one and add half the seasoning blend with the onions in step two.

Yellow Onion → White onion works fine as a substitute.

Hatch Green Chiles → Grown in New Mexico’s Hatch Valley, these have REALLY great flavor, but regular canned green chiles work perfectly if you can’t find them!

Chicken Stock → Go with a low-sodium option if your’e sensitive to salt. For extra flavor, this Better Than Bouillon Roasted Chicken Base is so delicious and absolutely perfect in this chicken chili. It’s easy to keep on hand for so many recipes, and works well in my Small Batch Chicken and Vegetable Soup, too.

Great Northern White Beans → These are slightly smaller and creamier than Cannellini beans, which is why I love them here. Any white bean works though! Cannellini beans are meatier, navy beans are creamier, or butter beans are a little starchier.

Mexican Oregano → Regular Italian oregano is a fine substitute. I also use Mexican Oregano in my Baja Shrimp Tacos, Boozy Slow-Cooked Carnitas, and Southwestern Chicken Soup.

Toppings → Use your favorite toppings! My list is definitely just recommendations, so don’t feel obligated to use all of them. Here are some of my favorites:

• 🌮 handful of crushed Tortilla Chips
• 🧅 chopped Green Onions
• 🌶️ sliced Jalapeños pickled or fresh
• 🌱 chopped fresh Cilantro
• 🍋‍🟩 fresh Lime Wedges
• 🧀 extra Shredded Cheese
• 🤍 extra Sour Cream
• 🥑 sliced Avocado

FAQs

What is the difference between white chili and regular chili?

Regular chili uses red tomatoes, tomato paste, and typically red kidney beans, giving it that deep red color. White chili skips the tomatoes entirely and uses white beans, green chiles, and a creamy base instead. It’s lighter in color but just as hearty and flavorful.

What beans are best for white chicken chili?

Great Northern beans are the classic choice because they’re creamy, mild, and hold their shape well. Cannellini beans work great too, and navy beans are a good substitute in a pinch.

Can I make white chicken chili ahead of time?

Yessss! It actually tastes better the next day once the flavors have had time to develop. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop, adding a splash of chicken stock if it thickens up. (Since this is a small batch recipe, feel free to double it if you want leftovers).

Can I freeze white chicken chili?

Yes, though the creamy elements can sometimes separate slightly after freezing. For best results, freeze before adding the sour cream, then stir it in fresh when you reheat it.

What do you serve with white chicken chili?

Crushed tortilla chips, shredded cheese, avocado, cilantro, pickled jalapeños, and a squeeze of lime are all great toppings. For a heartier meal, serve alongside cornbread or warm flour tortillas.

Recipe Tips & Tricks

• Shortcut with rotisserie chicken: Life’s busy, and this chili is meant to hug you, not stress you out. Shred about 1 1/2 cups of rotisserie chicken and stir it in with step six. For the seasonings, just cook them for just a couple of minutes with the onions and garlic towards the end of step three!
• Meal prep: Honestly, this chili tastes even better the next day. Increase the amount you make and eat it throughout the week for an easy lunch or dinner!
• Fix the texture: Too thick? Add a little chicken stock. Too thin? Simmer a few extra minutes.

Ways to Customize this Recipe

• Add some peppers: fresh green bell peppers, red bell peppers, or even roasted red peppers for extra flavor.
• If you like it spicy, stir some chopped fresh jalapeños in with the onions and garlic in step three.
• Add more veggies: Stir in corn, diced zucchini, or roasted poblano peppers for extra flavor and texture. You can even sneak in some kale or spinach at the end for a green boost.
• Swap the chicken with leftover shredded turkey if you’re making this around the holiday season!

How to Store Leftovers

• Store in the Refrigerator: This chicken chili will keep in the refrigerator for 3-4 days. As it sits, the flavors tend to blend together even more, which creates an even tastier chili.
• Reheat on the Stove: I recommend reheating this chili by warming it in a small saucepan over low-medium heat, stirring occasionally, until it is warmed through.
• Reheat In the Microwave: Place in a microwave-safe bowl, add a tablespoon of broth or water, cover loosely, and heat in 15-second intervals, stirring in between.

More Small Batch Soup Recipes

•  Loaded Baked Potato Soup (makes 2 servings)
•  Chicken Enchilada Soup (makes 6 cups)
• Summery  Creamy Roasted Tomato Soup (makes 2 servings)
• Super popular Shredded Chicken and Vegetable Soup (makes 2 servings)
• My personal favorite Spicy White Cheddar Beer Soup (makes 2 servings)