White Chicken Chili without Green Chilies (Best Recipe)

If you love white chicken chili, but aren’t a fan of the heat from green chilies, this recipe is perfect for you. By replacing the traditional green chilies with other flavorful ingredients, you can still enjoy a delicious and hearty bowl of chili.

White Chicken Chili without Green Chilies

This white chicken chili without green chilies recipe has a wonderful combination of spices, along with the creaminess of white beans, all cooked with tender chicken. It’s a comforting and filling dish that’s packed with protein and high in fiber.

Whether you choose to prepare it using canned white beans or choose to cook them from dry, this chili will become a favorite in your household.

White Chicken Chili without Green Chilies

This white chicken chili is packed with flavor, featuring a hearty blend of spices, chicken, and white beans.

With the option of using jalapeno or serrano pepper, you can regulate the heat in your recipe. By omitting green chilies, those who don’t enjoy spicy foods can still appreciate a bowl of chicken chili.

The addition of Monterey Jack Cheese makes it even more irresistible, giving it a creamy and rich texture.

Make this quick and easy white chicken chili for a satisfying and comforting meal.


Here’s what you need for this white chicken chili recipe:

  • White Beans. You can either use canned white beans or opt for dry beans.
  • Extra Virgin Olive Oil. This adds a healthy fat and enhances the flavors of the other ingredients.
  • Onion and Garlic. These provide a savory and aromatic base.
  • Spices. Ground cumin, cayenne pepper, ground cloves, and dried oregano add layers of deliciousness to the dish.
  • Bell Pepper. A green bell pepper adds a mild sweetness and a pop of color.
  • Jalapeno or Serrano Pepper. This is optional, but it’s a good addition if you like some heat.
  • Chicken. Boneless, skinless chicken thighs are recommended for the best flavor and tenderness. However, you can use chicken breast meat if you prefer.
  • Chicken Stock. This provides the liquid for the chili.
  • Monterey Jack Cheese (optional). If you like your chili creamy and cheesy, add Monterey Jack cheese for a delightful finish.

If you’re using dry beans, you’ll also need kosher salt, garlic, and a bay leaf for cooking the beans.

How to Make White Chicken Chili without Green Chilies

Here are the steps to prepare this chili:

  1. Prepare the Beans (if using dry beans). Soak the beans overnight, drain, and rinse. Then, cook them in a pot with water, kosher salt, garlic, and a bay leaf for about 1 1/2 to 2 hours, until tender. Drain and set aside.
  2. Saute the Vegetables. In a large pot, heat the olive oil over medium heat. Add the onion and cook until it becomes translucent. Then, add the garlic and cook for another minute.
  3. Add the Spices and Vegetables. Stir in the cumin, cayenne pepper, cloves, and oregano. Next, add the chopped bell pepper and jalapeno or serrano pepper (if using). Cook for about 5 minutes, until the peppers become slightly tender.
  4. Cook the Chicken Thighs. Add the diced chicken thighs to the pot and cook until they’re no longer pink in the center. This should take about 7 to 10 minutes.
  5. Combine the Remaining Ingredients. Add the white beans and chicken stock to the pot. Bring everything to a boil, then reduce the heat and let the chili simmer for about 30 minutes.
  6. Optional Step: Add the Cheese. If you like, stir in the grated Monterey Jack cheese until it melts and gives the chili a creamy texture.
  7. Serve and Enjoy! Ladle the chili into bowls and serve with your favorite toppings, such as sour cream, chopped fresh cilantro, or additional cheese.
See also  Buffalo Chicken Pasta Without Cream Cheese Recipe

For the complete list of ingredients and directions, see the recipe card below.

Tips for the Best Chili

Here are a few tips to make sure your white chicken chili turns out delicious:

  • Adjust the Spice Level: If you prefer a milder chili, reduce the amount of cayenne pepper and omit the jalapeno or serrano pepper. On the other hand, if you like it spicy, add more cayenne pepper or use a larger quantity of the hot pepper.
  • Use Chicken Thighs. While you can use chicken breast meat, chicken thighs are more flavorful and don’t dry out as easily.
  • Don’t Overcook the Chicken. Keep an eye on the chicken while it’s cooking, so it doesn’t become dry or tough. Once it’s no longer pink in the center, it’s done.
  • Let it Simmer. Allowing the chili to simmer for at least 30 minutes ensures all the flavors blend together beautifully.
  • Serve with the Right Toppings. Adding fresh cilantro, squeeze of lime juice, sour cream, and grated cheese make excellent toppings for this chili.


  • Make it Vegetarian. Omit the chicken and substitute vegetable stock for the chicken stock. You could also add more vegetables, such as corn and diced sweet potatoes.
  • Add Other Beans. Along with the white beans, you could add some black beans or red kidney beans for variety. Just make sure to adjust the liquid accordingly.
  • Make it Creamier. Increase the quantity of Monterey Jack cheese or stir in some cream cheese for a richer and creamier chili.
  • Make it in a Slow Cooker. After sauteing the vegetables and browning the chicken thighs, transfer everything to a slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours.
  • Make it in an Instant Pot. Follow the same steps for sauteing the vegetables and browning the chicken in the Instant Pot. Then, add the remaining ingredients and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
  • Make it in a Pressure Cooker. Follow the same steps, but instead of cooking for 30 minutes, set your pressure cooker to “Soup” mode and adjust the time to 10 minutes. Quick release the pressure once it’s done.
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What to Serve with White Chicken Chili

Here are some ideas for what to serve with this chili:

  • Cornbread. A classic choice, the sweetness of cornbread complements the chili well.
  • Tortilla Chips. Enjoy the chili with some crispy tortilla chips for dipping.
  • Avocado and Tomato Salad. A refreshing salad with creamy avocado and juicy tomatoes makes a great contrast to the chili.
  • A Green Salad. A simple green salad with a tangy vinaigrette provides a refreshing element to the meal.
  • Quesadillas. Fill some tortillas with cheese and your favorite filling, and serve them alongside the chili for a complete meal.
  • Rice. A side of steamed rice is always a good choice to balance out the spiciness of the chili.
  • Sliced Fresh Fruit. A bowl of sliced fresh fruit offers a sweet and cool contrast to the hearty chili.
  • Guacamole and Salsa. Prepare some homemade guacamole and salsa to accompany your chili and tortilla chips.

Storage Tips

Store any leftover chili in an airtight container in the refrigerator. It will stay fresh for up to 4 days.

You can also freeze the chili for longer storage. Allow it to cool completely, then transfer it to freezer-safe containers or resealable freezer bags. It will keep well in the freezer for up to 3 months. Remember to leave some headspace in the containers as the chili will expand as it freezes.

Thaw frozen chili in the refrigerator overnight before reheating it. Reheat any leftovers in a pot on the stove over medium heat, stirring occasionally, until heated through. If it’s too thick, you can add some water or chicken stock to thin it out.

Always ensure your leftovers are properly cooled before refrigerating or freezing, and don’t leave them at room temperature for more than 2 hours to avoid the risk of bacteria growth.

What to Do with Leftover Ingredients

If you have any of the ingredients left over, here are some ideas for using them:

  • White Beans. Use any leftover white beans in a salad, blend them to make a creamy dip or spread, or add them to soups and stews.
  • Chicken. Leftover chicken can be used in sandwiches, wraps, salads, or pasta dishes.
  • Monterey Jack Cheese. Enjoy the cheese in quesadillas, sprinkle it over scrambled eggs, or add it to a cheese board with some fruit and crackers.
  • Bell Pepper. Slice the bell pepper and use it in salads, stir-fries, or omelettes.
  • Jalapeno or Serrano Pepper. If you have extra hot pepper, you can pickle it, add it to salsas, or use it to spice up other dishes.
  • Onion and Garlic. These ingredients are versatile and can be used in a wide range of recipes. They add flavor to soups, casseroles, stir-fries, and sauces.
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Remember to store any leftover ingredients properly according to their specific storage requirements.

White Chicken Chili without Green Chilies

White Chicken Chili (NO Green Chilies)

This white chicken chili without green chilies recipe is a flavorful and comforting dish that doesn't include green chilies. With tender chicken, white beans, and a blend of spices, this hearty chili is perfect for those who prefer a milder heat. Optional Monterey Jack cheese adds a creamy and cheesy finish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 377 kcal


  • 2 (15-ounce) cans white beans (drained) OR 8 ounces dry white beans
  • 1 tbsp extra virgin olive oil
  • 1 medium onion chopped (about 1 1/2 cups)
  • 1 clove garlic minced (about 1 teaspoon)
  • 2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/8 tsp ground cloves
  • 1 green bell pepper chopped
  • 1 ½ tsp dried oregano
  • 1 jalapeno or serrano pepper finely chopped (optional)
  • 2 pounds boneless, skinless chicken thighs trimmed of excess fat and diced into 1/2- to 3/4-inch pieces
  • 3 cups chicken stock
  • 1 ½ cups grated Monterey Jack cheese optional
  • If cooking dry beans: 1 1/2 teaspoons kosher salt, 1 clove garlic, 1 bay leaf


Prepare the Beans (if using dry beans)

  • Soak the dry white beans in water overnight.
  • Drain and rinse the soaked beans.
  • In a pot, add the soaked beans, kosher salt, garlic clove, and bay leaf.
  • Cover with water, bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours until the beans are tender.
  • Drain and set aside.

Saute the Vegetables

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional 1 minute.

Add the Spices and Vegetables

  • Into the pot with onions and garlic, add the ground cumin, cayenne pepper, ground cloves, and dried oregano.
  • Stir to combine the spices with the onions and garlic.
  • Add the chopped green bell pepper and the finely chopped jalapeno or serrano pepper (optional).
  • Cook for about 5 minutes until the peppers become slightly tender.

Cook the Chicken Thighs

  • Add the diced chicken thighs to the pot with the sautéed vegetables.
  • Cook the chicken until it is no longer pink in the center, about 7 to 10 minutes.

Combine the Remaining Ingredients

  • If using canned beans, add the drained white beans and chicken stock to the pot.
  • If using cooked dry beans, add the cooked beans and chicken stock to the pot.
  • Bring the mixture to a boil.
  • Reduce heat to low and let the chili simmer for about 30 minutes, allowing the flavors to meld together.

Optional Step: Add the Cheese (Creamy Variation)

  • If desired, stir in the grated Monterey Jack cheese until melted and incorporated into the chili, creating a creamy texture.

Serve and Enjoy

  • Ladle the white chicken chili into bowls.
  • Serve it as is or with your choice of toppings, such as sour cream, chopped fresh cilantro, or additional cheese.


If using canned beans, ensure they are well-drained before adding them to the pot. Adjust the spice level by adding more or less cayenne pepper and omitting the optional jalapeno or serrano pepper if desired.