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Best Classic White Chicken Chili
Switch up chili night with this smart, spicy, white-bean version! Ground chicken and cannellini beans keep things light and healthy, while jalapeños and plenty of spices adds all the flavor you could want. 


  • 3 tbsp. olive oil

  • 4 scallions, chopped, whites and dark green parts separated

  • 2 cloves garlic, chopped

  • 1/2 to 1 jalapeño, seeded and chopped 

  • Kosher salt

  • 2 (4-ounce) cans mild Hatch green chiles

  • 1 tbsp. ground cumin

  • 1 tbsp. dried oregano

  • 1 tsp. smoked paprika

  • 1 1/2 lb. dark meat ground chicken

  • 1 (32-ounce) container chicken stock

  • 1 (13.5 ounce can) cannellini beans, rinsed

  • Sour cream, lime wedges, shredded Cheddar, tortilla chips, chopped avocado, and fresh cilantro for serving


Step 1

  • Heat oil in a large pot over medium heat. Add scallion whites, garlic, and jalapeño.

  • Season with salt. Cook, stirring occasionally, until soft, 4 to 6 minutes.

  • Add green chiles and cook, stirring occasionally, until thickened, 3 to 5 minutes.

  • Add cumin, oregano, and paprika. Cook, stirring, 30 seconds. 


Step 2

  • Add chicken and season with salt.

  • Cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.

  • Add stock and beans and bring to a boil.

  • Reduce to a simmer and cook, stirring occasionally, until thickened, 30 to 35 minutes.

  • Serve topped with scallion greens and desired toppings.


Feel free to double the recipe: it makes great leftovers!

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