White Bean Chicken Chili

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This White Bean Chicken Chili is hearty, comforting, and layered with flavor. Instead of a tomato base, this chili uses salsa verde, broth, sofrito, fresh herbs, and tender chicken and turkey to create a bright, savory stew that still feels rich and satisfying. It's the kind of chili that works for cool evenings, rainy weekends, or anytime you want something warm without feeling heavy.

Two bowls of white bean chicken chili on green plates with sliced bread on a cutting board and flowers on an orange cloth.

Serve this White Bean Chicken Chili alongside Arroz Blanco, yellow rice, or over funche. For added crunch, add tostones or small mofongo balls on the side, and finish with a simple avocado or herb garnish.

If you enjoy soups and stews that layer aromatics and broth-driven flavors, you may also like Caldo Santo, a seafood soup with coconut milk; Caldo Gallego, a white bean and ham Spanish-style soup; and Asopao de Pollo, a rice and chicken dish. These recipes use similar building blocks and techniques.

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Why you'll love this recipe
Ingredient Notes
Variations and Substitutions
How to make this Recipe for White Bean Chili with Chicken
Top Tip
Expert Tips
Recipe FAQs
More Soups, Stews, and Braised Dishes
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Why you'll love this recipe

It delivers big flavor without relying on heavy cream or cheese in the base.
Salsa verde adds brightness and depth instead of tomato acidity.
The texture stays hearty from white beans and shredded chicken.
Easy to customize with ground chicken, turkey, or extra vegetables.
Great for meal prep and leftovers.

Ingredient Notes

Flat lay of ingredients for white bean chicken chili, including chicken, turkey, white beans, onion, enchilada sauce, oregano brujo, ají dulce, culantro, garlic, sofrito, and broth on a wood surface.

Chicken: Bone-in or boneless both work. Bone-in adds more flavor to the broth.
White beans: Great Northern beans hold their shape and naturally thicken the chili.
Salsa verde / tomatillo sauce: This is the main flavor driver. Use mild or spicy, depending on preference, or make your own using my homemade salsa verde recipe.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions

Ground chicken chili: Substitute ground chicken for whole chicken. Brown first, then proceed with the recipe.
Turkey option: Although this recipe uses both chicken and turkey, you can make it using only turkey. Ground turkey and turkey sausage both work well for texture and flavor.
Spice level: Increase the amount of jalapeño or add a serrano pepper while cooking. For more heat, finish with crushed red pepper, fresh minced jalapeño, or hot salsa verde.
Creamy finish: Stir in a small splash of Mexican crema or dairy-free alternative at the end if desired.
Bean swaps: Cannellini beans, navy beans, or even garbanzos work if great northern beans are unavailable.

How to make this Recipe for White Bean Chili with Chicken

Large pot with browned chicken pieces searing in oil on a wood countertop.

Step 1: Add the chicken to a large pot with a small amount of oil. Lightly brown the surface to develop flavor.

Large pot with chopped onions, herbs, sofrito, and cooked chicken pieces in broth on a wood countertop.

Step 2: Add onion, garlic, sofrito, culantro, ají dulce, and oregano brujo. Stir to coat the chicken and release the aromatics.

Large pot with raw chicken pieces and seasoning added to broth and aromatics on a wood countertop.

Step 3: Season with spices and add broth. Bring to a gentle simmer and cook until the chicken is tender and fully cooked.

Large pot of cooked chicken and broth, topped with white beans and green salsa, on a wood countertop.

Step 4: Add salsa verde and drained white beans. Simmer to allow the flavors to blend.

Cooked chicken bones and skin are resting in a metal strainer over a bowl on a wood countertop.

Step 5: Remove the chicken pieces and strain out bones and large herb stems if needed.

Large pot of white bean chicken chili simmering with shredded chicken and beans in green broth on a wood countertop.

Step 6: Shred the chicken and return it to the pot. Adjust the broth by adding extra if needed. Stir and simmer briefly to thicken.

Top Tip

For a deeper flavor, allow the chili to rest for 10-15 minutes after cooking before serving. The broth thickens slightly, and the herbs mellow into the base.

Bowl of white bean chicken chili topped with shredded cheese, chopped herbs, and sour cream on an orange cloth with bread and flowers on a table.

Expert Tips

Texture control: Mash a small portion of the beans directly in the pot if you prefer a thicker chili.
Flavor balance: If the salsa verde is very acidic, balance with a small pinch of sugar or extra broth.
Storage: Store in the refrigerator up to 4 days in an airtight container.
Freezing: This chili freezes well for up to 3 months. Thaw overnight and reheat gently.

Recipe FAQs

Is this white bean chicken chili spicy?

It depends on the salsa verde used. Mild salsa keeps it family-friendly. Hot salsa increases heat. As well as the amount of hot chilies you use.

Can I make this ahead of time?

Yes. The flavor improves after resting and reheating.

Can I freeze white chicken chili?

Yes. Freeze in portions for easy meals later.

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