Cozy up this chili season with a delicious bowl of Southwest chicken chili! Perfect for fall and football season, this easy recipe is a family favorite that’s quick to make and full of flavor. We also make this white chicken chili recipe using leftover turkey and rotisserie chicken.
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There’s something about chili season that just makes everything feel cozy. That time of year when the weather starts to cool down, football is on every weekend, and all I want is a big, warm bowl of something delicious. That’s where this Southwest chicken chili comes in. It’s one of my all-time favorite recipes, and a staple in our house, especially when fall rolls around.
Although my husband grew up in Tennessee, where his cooking style is heavily influenced by Southern traditions, I spent most of my life in Colorado and Nevada, where Southwestern flavors are prominent. That’s likely where my love for green chili, cumin, and other Southwest seasonings began!
What is Southwest Chicken Chili?
Southwest chicken chili (also known as white chicken chili) features flavors and ingredients commonly found in Southwestern cuisine, such as green chiles, cumin, and beans. While traditional chili is made with red meat and red chili peppers, white chicken chili is a variation that uses chicken and white beans, often with a creamy base, reflecting the Southwestern style’s adaptability and use of regional ingredients.
Why we love this recipe
This easy chili recipe is one that you’ll keep coming back to because it’s just so convenient. It’s also a great recipe for busy weeknights when you don’t have much time but still want something delicious on the table. The best part? It’s made with simple pantry staples, so you probably have most of the ingredients on hand already.
Everyone in my family loves this recipe—especially my sister, who always goes back for seconds. And if you’re really pressed for time, you can use rotisserie chicken instead of cooking your own. It cuts the prep down even more, which is a lifesaver on those hectic days when we’ve got cheer and football after school.
One of the things I love most about this chili is how customizable it is. You can top it with whatever you like—extra cheese, avocado, jalapeños, cilantro, you name it. And if you’re looking for a dairy free option, just leave out the cheese and sour cream, and swap the butter for a dairy-free alternative. It’s still absolutely delicious!
Ingredients
- Onion: Yellow onion is perfect for this chili because of its mild, sweet flavor.
- Garlic: We recommend using fresh garlic cloves and mincing them yourself to get the most flavor. If you’re short on time, pre-minced garlic can work.
- Green Bell Peppers or Jalapeño Peppers: Choose based on your heat preference. If you love a little spice, go for the jalapeño, and if you prefer a milder flavor, stick with the bell pepper.
- Boneless Skinless Chicken Thighs: Chicken thighs are ideal for this chili because they stay tender and juicy even after simmering. They’re also more flavorful than chicken breasts. Use pre-cooked chicken like rotisserie chicken if you’re short on time.
- Navy Beans: These small, creamy white beans absorb the flavors of the broth and spices. We used canned beans for convenience, but if you have the time, you can soak and cook dried beans for an even richer flavor. Just be sure to drain and rinse them well before adding them to the pot.
- Rotel Tomatoes with Diced Green Chilis: Adds a great mix of tomatoes and chiles. Rotel is a classic choice for chili, but you can also use fire-roasted tomatoes with green chiles if you want an extra smoky flavor.
- Chicken Broth: A good quality chicken broth is key for this recipe. We like to Better Than Bouillon Premium Chicken Base, but if you have another brand or homemade chicken stock, even better.
- Monterey Jack Cheese: This cheese adds a creamy texture and a mild, buttery flavor. For the best melt, shred the cheese yourself rather than using pre-shredded.
- Spices: Cumin, oregano, granulated garlic, cayenne pepper, and chili powder are essential for that warm, earthy flavor.
- Sour Cream, Fresh Cilantro, Avocado, and Lime Juice: Perfect toppings.
Recipe Variations & Substitutions
- Meat: Boneless, skinless chicken breasts can be used instead of thighs. Just keep in mind that raw chicken breasts may cook a bit faster, so check for doneness early to avoid overcooking. Ground turkey or shredded leftover turkey can be a great alternative.
- Beans: Substitute with Cannellini beans and Great Northern beans have a similar texture and flavor, making them an easy swap. Black beans is another popular option.
- Sweet Corn: A delicious addition to this chili recipe. Add a bag of frozen corn in the last 15 minutes of cooking.
- Creamy Southwest Chicken Chili: For a rich, creamy broth, stir in softened cream cheese or heavy cream towards the end of cooking.
How to Make Southwest Chicken Chili
Step 1: Sauté onion, garlic, and green bell pepper (or jalapeño for heat) in butter until soft. Add chicken thighs, beans, green chiles, broth, and spices. Boil, then simmer covered for 30 minutes.
Step 2: After that, take the chicken out and shred it with two forks. Add the shredded chicken back into the pot and give it a good stir.
Step 3: Now, stir in some shredded Monterey Jack cheese until it melts right into the chili. If you like your chili thicker, just mash some of the beans in the pot to thicken it up.
Step 4: Finally, serve up your chili in bowls and top it with whatever you love—extra cheese, sour cream, cilantro, avocado, lime juice, jalapeños, or even some crushed tortilla chips.
What to Serve
Southwestern chicken chili goes great with homemade cornbread or warm tortillas, chips, and salsa.
Storing Leftovers
Allow the chili to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 3-4 days.
Commonly Asked Questions
Yes, you can freeze white chicken chili! Leave out the cheese and sour cream from the recipe and make sure the chili is fully cooled. Then, divide into freezer-safe containers or heavy-duty freezer bags. If using freezer bags, lay them flat to remove as much air as possible before sealing. Store in the freezer for up to 3 months. When ready to eat, thaw the chili in the refrigerator overnight. Reheat in a pot on the stove or microwave.
If you want a thicker chili, you can mash some of the beans with a potato masher or stir in a flour and milk roux or cornstarch slurry towards the end of cooking.
Whether you’re winding down after a long day, cheering on your favorite team, or simply craving something hearty and comforting, this Southwestern chicken chili hits the spot. Plus, it’s super flexible, so you can make it your own with your favorite toppings and tweaks. Enjoy and happy cooking!
Southwest Chicken Chili Recipe
Ingredients
- 1 medium yellow onion diced
- 3 cloves garlic minced (about 1 tablespoon)
- 1 medium green bell pepper or jalapeño, diced
- 2 tablespoons unsalted butter
- 1 pound boneless chicken thighs
- 3 cans navy beans drained (14-ounce each)
- 1 can Rotel tomatoes with diced green chilis
- 3 cups chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1 teaspoon Diamond Crystal kosher salt
- 1 cup Monterey Jack cheese shredded
- Toppings i.e. sour cream, cilantro, avocado, lime juice, crushed tortilla chips for topping
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add the diced onion, garlic, and green bell pepper (or jalapeño) and sauté until the vegetables are softened, about 5 minutes.
- Add Ingredients: Add the chicken thighs, drained cannellini beans, diced green chiles, chicken broth, cumin, oregano, granulated garlic, cayenne pepper, chili powder, and kosher salt to the pot. Stir everything together.
- Cook: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 30 minutes, allowing the flavors to meld together and the chicken to become tender.
- Shred Chicken: After 30 minutes, remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
- Add Cheese: Stir in the shredded Monterey Jack cheese until melted and well incorporated.
- Thicken (Optional): If you prefer a thicker chili, use a potato masher to gently smash some of the beans in the pot, which will help thicken the chili.
- Serve: Ladle the chili into bowls and top with sour cream, cilantro, and avocado.
Great recipe! Thank you for sharing it. I made the crockpot version of this and it came out perfect. I added 2 tablespoons of sauce and chopped a couple of peppers from a can of chipotle chilis in adobo sauce (in place of the suggested jalapeno and ancho chili spice) and I highly recommend this. It gives the chili a delicious smokey flavor.
Thank you so much, we are so glad that you loved this recipe! It’s one of our favorites!
This was delicious! Left out the onion bc of a picky eater, but it probably would have been even better with it. I added the frozen corn which was a great addition. Will definitely make again.
Thanks, Chelsea! Love this recipe when the weather is cold!