white chili recipe with ground chicken
The Best white chili recipe with ground chicken
This white chili recipe with ground chicken is one of those meals that just feels like home—simple, comforting, and full of flavor without being heavy. I make it for my kids all the time, especially when they’re growing and need something hearty but still light enough to keep them full without weighing them down. It’s not a complicated dish, but it’s packed with good stuff—lean protein from the chicken, fiber from the beans, and a little something extra from the spices that make it taste like something special, even if it’s just sitting on the counter waiting to be made. My family loves it because it’s filling but not greasy, and it’s always a hit with picky eaters because the flavors are smooth and not overpowering. Plus, it’s great for meal prep—you can make a big batch and have it ready for lunches or leftovers for days.
I also love that this recipe is surprisingly good for you. The ground chicken keeps it lean, and the black beans add fiber and plant-based protein, which helps keep everyone feeling full longer. There’s no heavy cream or excessive oil, so it’s not too rich, but the spices—cumin, chili powder, and a little smoked paprika—give it that warm, earthy depth that makes it feel indulgent without the guilt. I’ve used it for everything from casual weeknight dinners to a little something extra at family gatherings, and it never fails. My kids ask for it regularly, and even the adults in the family will eat a bowl straight from the pot. It’s the kind of meal that feels like a hug in a bowl—warm, satisfying, and just the right amount of spicy. Plus, it’s easy to customize—swap in some corn or diced tomatoes if you want more freshness, or add a little cheese if you’re feeling fancy. It’s that kind of recipe that’s always a winner.
Classic White Chili with Ground Chicken
A hearty and flavorful chili made with ground chicken, tomatoes, and spices. Perfect for a comforting meal with a side of rice or tortillas.
🥘Ingredients
- 1.5 lbs ground chicken
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 cans (28 oz each) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup beef or vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 (6 oz) can diced green chiles
- 1 tsp dried oregano
- 1 tsp ground coriander
- ½ cup chopped cilantro
- Juice of 1 lime
👨🍳Directions
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1 In a medium skillet, cook the ground chicken over medium heat until browned. Drain excess fat if needed. Set aside.
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2 In the same skillet, sauté the diced onion, garlic, and bell pepper until softened (about 5 minutes). Add the diced green chiles and cook for another minute.
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3 In a large pot, combine crushed tomatoes, tomato sauce, broth, and all the spices (cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, pepper, oregano, and coriander). Stir well.
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4 Add the cooked chicken, beans (black, kidney, and pinto), and the sautéed vegetables to the pot. Stir to combine.
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5 Bring to a simmer, then reduce heat to low. Cover and let it cook for 20 minutes.
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6 Remove the lid, increase heat to medium-high, and let it simmer uncovered for another 10 minutes to thicken the sauce.
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7 Stir in the chopped cilantro and lime juice. Taste and adjust seasoning if needed. Let it sit for 5 minutes before serving.
🔧Equipment
- Large pot or Dutch oven
- Medium skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic White Chili with Ground Chicken Works
This white chili with ground chicken is always a crowd-pleaser because it’s hearty, easy to make ahead, and feels special without being fancy. Whether you’re feeding a big family dinner or just want a quick weeknight meal that tastes like a party, this recipe gives you all the rich, smoky flavor of chili without the fuss of slow cooking. Plus, it’s flexible enough to adjust the spice level or add extra veggies if you’re feeling extra, so there’s no guesswork—just good food that everyone will love.
❓ Frequently Asked Questions About White Chili with Ground Chicken
What is the best way to prepare ground chicken for white chili?
To get the best texture and flavor for white chili with ground chicken, cook the chicken in a skillet over medium heat until fully browned, about 5-7 minutes. Add a splash of water or chicken broth to help deglaze the pan, then drain off any excess liquid. Stir in the cooked chicken with the rest of the chili ingredients, ensuring it’s evenly distributed.
How can I make this white chili extra creamy?
For a richer, creamier chili, blend half of the cooked chili mixture (including the ground chicken) in a blender or food processor for a smooth texture. Alternatively, stir in ½ to 1 cup of heavy cream, sour cream, or Greek yogurt at the end of cooking. You can also add a spoonful of mayonnaise or a dollop of cream cheese for extra richness.
What spices should I use for the classic white chili flavor?
A classic white chili flavor relies on a mix of mild spices. Start with 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp chili powder (optional for a slight kick). Add 1 tsp dried oregano, ½ tsp dried thyme, and a pinch of black pepper. For extra depth, include ½ tsp cayenne pepper if you like heat. Adjust to taste!
How long does it take to cook white chili with ground chicken?
Cooking time varies slightly, but a typical batch takes about 30–40 minutes. First, brown the ground chicken (5–7 minutes), then add beans, tomatoes, and broth, simmering uncovered for 15–20 minutes until flavors meld. If using a slow cooker, cook on Low for 6–8 hours or High for 3–4 hours. Stir occasionally for even cooking.
Can I use frozen ingredients like beans or corn in this recipe?
Yes! Frozen black beans, pinto beans, or corn work perfectly—just thaw and drain them before adding. For the best texture, use fresh corn if possible, but frozen is a convenient alternative. If using canned beans, rinse them well to reduce excess salt. The chili will still taste delicious!
