White Chicken Chili Recipe
White Chicken Chili Recipe is a medium American Southwest recipe that serves 6. 380 calories per serving. Recipe by Chef Billy Parisi on YouTube.
Prep: 24 hrs 20 min | Cook: 3 hrs 42 min | Total: 28 hrs 32 min
Cost: $20.40 total, $3.40 per serving
Ingredients
- 1 pound Navy Beans (dried, soaked overnight)
- 3 tablespoons Olive Oil (extra virgin recommended)
- 3 medium Yellow Onion (peeled and roughly diced)
- 3.5 pounds Whole Roasting Chicken (bone‑in, used for stock and meat)
- 2 medium Carrot (peeled, saved for stock)
- 3 stalks Celery (ribs, saved for stock)
- 2 large Green Bell Pepper (diced)
- 2 large Poblano Pepper (seeded and diced)
- 2 pieces Jalapeño Pepper (seeded (optional) and diced)
- 10 pieces Garlic Clove (smashed and roughly chopped)
- 3 tablespoons Ground Cumin (about 16 g)
- 2 teaspoons Ground Coriander (about 2 g)
- 2 tablespoons Dry Oregano (about 4 g)
- 1 cup Heavy Whipping Cream (cold)
- 1 cup Shredded White Cheddar Cheese (for garnish)
- 2 stalks Green Onion (sliced for garnish)
- 1 piece Avocado (diced for garnish)
- 1 cup Tortilla Chips (optional, for serving)
- to taste Sea Salt
- to taste Freshly Cracked Black Pepper
Instructions
Soak the Beans
Rinse the navy beans, pick out any debris, then place them in a large container and cover with cold water 4‑6 inches above the beans. Let soak in a cool, dark place overnight or up to 24 hours.
Time: PT24H
Prep Aromatics
Dice the onions, slice and dice the green bell peppers, poblano peppers, and jalapeños (remove seeds/pith if less heat is desired). Roughly chop the celery, smash and roughly chop the garlic. Save onion peels for stock.
Time: PT15M
Caramelize Onions
Heat 3 Tbsp olive oil in the 8‑quart pot over low heat. Add the diced onions and cook, stirring every 8‑10 minutes, until deep golden brown and sweet, about 60 minutes.
Time: PT1H
Temperature: low
Make Chicken Stock
Rinse the whole chicken, place it in the 2‑quart pot, add 1 gallon cold water (4‑6 inches above chicken). Add saved onion peels, carrot pieces, and celery ribs. Bring to a low boil, then reduce to a gentle simmer for 60 minutes, skimming foam occasionally.
Time: PT1H
Temperature: low
Saute Peppers with Onions
Increase heat to medium in the 8‑quart pot. Add the diced green bell, poblano, and jalapeño peppers to the caramelized onions. Saute, stirring frequently, for 8‑10 minutes until softened but not charred.
Time: PT10M
Temperature: medium
Add Spices
Stir in ground cumin, ground coriander, and dry oregano. Cook for 2‑3 minutes to toast the spices and release aroma.
Time: PT3M
Temperature: medium
Deglaze with Stock
Pour 1 cup of the prepared chicken stock into the pot, scraping up any browned bits (fond) from the bottom. Stir to combine.
Time: PT2M
Temperature: medium
Blend the Base
Transfer the onion‑pepper‑stock mixture to a blender. Remove the center lid cap, cover with a kitchen towel, and blend on low, gradually increasing speed until completely smooth.
Time: PT5M
Return Blend to Pot
Pour the blended mixture back into the 8‑quart pot. Add the remaining chicken stock and stir to combine.
Time: PT2M
Temperature: medium
Add Beans and Simmer
Drain the soaked beans and add them to the pot. Bring the soup to a rolling boil, then reduce to a gentle simmer. Cook 45‑60 minutes until beans are tender and the chili has thickened.
Time: PT1H
Temperature: low
Optional Bean Puree for Thickness
Remove 1‑2 cups of beans with some broth, blend until smooth, and stir back into the chili for extra body.
Time: PT5M
Temperature: low
Shred the Chicken
Remove the cooked chicken from its stock, discard skin and bones, and shred the meat using two forks or your hands. Return shredded chicken to the chili.
Time: PT10M
Finish with Cream and Season
Stir in 1 cup cold heavy whipping cream. Season with sea salt and freshly cracked black pepper. Adjust cumin, oregano, or coriander if needed.
Time: PT5M
Temperature: low
Garnish and Serve
Ladle chili into bowls. Top each with shredded cheese, sliced green onions, diced avocado, and a handful of tortilla chips. Serve hot.
Time: PT5M
Temperature: hot
Nutrition Facts
- Calories
- 380
- Protein
- 30 g
- Carbohydrates
- 35 g
- Fat
- 15 g
- Fiber
- 8 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy (cream, cheese)
Ingredient Substitutions
- Instead of Navy Beans: Cannellini Beans, Great Northern Beans
- Instead of Olive Oil: Canola Oil, Vegetable Oil
- Instead of Yellow Onion: White Onion, Sweet Onion
- Instead of Whole Roasting Chicken: Chicken thighs, Chicken legs
- Instead of Carrot: Parsnip
- Instead of Celery: Celery hearts
- Instead of Green Bell Pepper: Red Bell Pepper
- Instead of Poblano Pepper: Anaheim Pepper
- Instead of Jalapeño Pepper: Serrano Pepper
- Instead of Garlic Clove: Garlic paste
- Instead of Ground Cumin: Cumin seeds (ground)
- Instead of Ground Coriander: Coriander seeds (ground)
- Instead of Dry Oregano: Mexican Oregano
- Instead of Heavy Whipping Cream: Half‑and‑half, Whole milk
- Instead of Shredded White Cheddar Cheese: Monterey Jack, Pepper Jack
- Instead of Green Onion: Chives
- Instead of Avocado: Guacamole
- Instead of Tortilla Chips: Corn chips
Equipment Needed
- 8‑Quart Wide Stockpot (Rondo)
- 2‑Quart Stockpot
- Fine Mesh Strainer or Chinois
- Blender
- Chef’s Knife
- Cutting Board
- Wooden Spoon or Silicone Spatula
- Ladle
- Measuring Cups and Spoons
- Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Soak the beans overnight
- Caramelize the onions for deep flavor
- Simmer the whole chicken to create rich stock
- Blend the hot onion‑pepper mixture safely
- Shred the cooked chicken before adding back
- Finish with heavy cream for richness
Chef Tips from the Video
- Use a wide, shallow pot for caramelizing onions – more surface area = better browning.
- Save onion, carrot, and celery peelings for the stock; they add hidden depth of flavor.
- For extra smoky heat, roast the peppers under a broiler before dicing.
Troubleshooting
Beans are still hard after simmering
Check that beans were fully soaked; if not, continue simmering and add extra stock or water as needed.
Chili is too thin
Simmer longer uncovered or blend a portion of the beans to thicken.
Blender overflowed with steam
Always remove the center lid and cover with a towel; blend in smaller batches and let the mixture cool slightly before blending.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Make the chicken stock a day ahead and refrigerate or freeze.
- The chili flavors improve after a few hours; reheat gently before serving.
- Cook the beans separately and freeze for quick assembly later.
Frequently Asked Questions
What is the cultural significance and history of White Chicken Chili in American Southwest cuisine?
White chicken chili is a regional comfort dish that blends Mexican-inspired chilies with classic American comfort food. It likely originated in the Southwest where white beans, chicken, and mild chilies are staple ingredients, offering a milder alternative to traditional red chili.
What are the traditional regional variations of White Chicken Chili in the Southwest United States?
In New Mexico and Arizona, cooks often add green chilies or roasted poblano peppers, while in Texas versions you may find added cumin and a splash of lime. Some families also incorporate corn or use a blend of Monterey Jack and white cheddar for topping.
How is White Chicken Chili traditionally served in Southwest households?
It is typically served hot in a bowl, topped with shredded cheese, sliced green onions, diced avocado, and a side of crunchy tortilla chips. Many also garnish with a dollop of sour cream or a squeeze of fresh lime juice.
During what occasions is White Chicken Chili traditionally enjoyed in Southwest culture?
White chicken chili is popular for casual family dinners, game‑day gatherings, and holiday pot‑lucks in the Southwest. Its hearty nature also makes it a favored dish for cold winter evenings and community events like church socials.
What authentic ingredients define White Chicken Chili versus acceptable substitutes?
Authentic ingredients include navy or Great Northern beans, shredded chicken from a whole bird, green chilies (poblano, jalapeño), cumin, coriander, oregano, and a finishing touch of heavy cream. Substitutes can be canned beans, chicken thighs, or a mix of other mild chilies, but the flavor profile should remain mild and creamy.
What are the most common mistakes to avoid when making White Chicken Chili at home?
Common errors include over‑cooking the beans (they become mushy), burning the caramelized onions, and adding cream while the pot is boiling (which can cause curdling). Also, failing to blend the pepper‑onion base safely can lead to a blender explosion.
Why does this White Chicken Chili recipe use a whole roasting chicken for stock instead of pre‑made broth?
Using a whole chicken provides richer gelatin and flavor from the bones and cartilage, creating a deeper, more authentic stock that carries the chili’s body. Pre‑made broth lacks the depth and can make the chili taste flat.
Can I make White Chicken Chili ahead of time and how should I store it?
Yes, the chili improves after a few hours. Store it in airtight containers in the refrigerator for up to 4 days or freeze in portion‑size bags for up to 2 months. Reheat gently on the stove, adding a splash of stock if it thickens too much.
What texture and appearance should I look for when my White Chicken Chili is done?
The beans should be tender but still hold their shape, the broth should be creamy and slightly thickened, and the shredded chicken should be moist and evenly distributed. The chili should have a pale, ivory color with specks of green from the peppers.
What does the YouTube channel Chef Billy Parisi specialize in?
Chef Billy Parisi’s YouTube channel focuses on hearty, family‑style American comfort dishes, especially Southwest and Southern classics, with an emphasis on practical techniques and storytelling from his own culinary upbringing.
How does the YouTube channel Chef Billy Parisi’s approach to Southwest cooking differ from other cooking channels?
Chef Billy Parisi blends personal anecdotes with step‑by‑step guidance, often using whole‑animal cooking (like whole chicken for stock) and emphasizing flavor development through long, low‑heat techniques, whereas many channels rely on shortcuts or pre‑made ingredients.
Last updated: September 2, 2026
