An easy white chicken chili recipe gets a Mediterranean-style upgrade with Chermoula, a bright and herby North African sauce that takes just 5 minutes and a blender to make. Though it’s deeply satisfying, it’s filled with feel-good ingredients, including lean protein and a delicious creaminess with no dairy involved!
This White Chicken Chili recipe comes from the Cozy One-Pots chapter in my second cookbook, The Mediterranean Dish: Simply Dinner, where I gathered extra comforting recipes, “For the days you need a big bowl of goodness.”
I wanted a version of chili that spoke to the flavors of both my beloved Mediterranean roots and my adopted home in the South. I landed on a protein-packed white bean chicken chili that’s nicely brothy, which gives it a particularly comforting quality—like the chili version of mom’s Chicken Soup.
For a more decidedly Mediterranean take, I turned to Chermoula, an herby, lemony sauce from North Africa that adds a nice hit of acidity and freshness to balance the savory richness of the soup.
It’s a happy marriage of all the best things of Southern and Mediterranean food: comforting and very satisfying but also zippy and fresh. And a little secret from me to you: feel free to save time by swapping in shredded rotisserie chicken and store-bought chicken broth.
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What is in White Chicken Chili?
The biggest difference between white bean chicken chili and your standard chili recipes is the lack of tomatoes, which typically gives it a creamier, richer flavor. I like to keep this decadence but match the acidity tomatoes typically bring with lemony Chermoula. To make it, you’ll need:
- Extra virgin olive oil: Used to sauté the vegetables.
- Yellow onion brings nice mild sweetness, but any color onion you have on hand (or shallots) will work here.
- Garlic adds a peppery, sweet-and-savory layer.
- Chicken: I poached boneless skinless chicken breast and the poaching liquid for a broth. If you have leftover chicken or rotisserie chicken, feel free to use that and Chicken Stock or broth instead.
- Kosher salt and ground black pepper enhance the flavor.
- Seasoning: Chili powder brings the classic flavoring, with cumin, smoked paprika, and Aleppo pepper adding a Mediterranean-style flair.
- Cannellini beans: Adds dairy-free creaminess and a good protein-boost.
- Corn: Adds a burst of sweetness (fresh or frozen both work well).
- Lime: Acidity is key to lift the savory flavor.
- Jalapeños: Add a fresh heat that, coupled with the chili powder and Aleppo pepper, lends a deeply complex spice. If you’re worried about the heat level start with just one, and remove the seeds (they carry most of the heat).
- 5-Minute Chermoula: Brings the bright, herby flavor (see ingredient spotlight below for more).
Ingredient Spotlight
Chermoula is a vibrant and flavorful North African marinade and sauce, particularly popular in Moroccan cuisine. It is used to season and marinate fish, meat, and vegetables. It’s a great condiment to keep on-hand! Just a spoonful brings a bold Mediterranean flavor to everything from your dinner party Roasted Beef Tenderloin to humble afternoon snacks like Sardine Toast.
To make it from scratch, you’ll need parsley, cilantro, garlic, coriander, red pepper flakes, paprika, ground ginger, saffron (optional), lemon, and extra virgin olive oil.
- MAKE IT: 5-Minute Chermoula Recipe
- SWAP IT: Use a store-bought version. This red chermoula is my favorite. The sun-dried tomatoes bring a sweeter flavor compared to its green cousin, which also pairs exceptionally well with this recipe.
How to Make White Chicken Chili
This easy white chicken chili recipe builds an intense amount of flavor, particularly when you consider that it takes less than an hour. Here are the steps:
Cook the Chicken and Make the Aromatic Broth
- Get your ingredients prepped: Roughly chop 1 medium yellow onion. Mince 2 large garlic cloves.
- Sauté the onion and garlic. In a large Dutch oven set over medium-high heat, add 2 tablespoons of the olive oil. Once the oil begins to shimmer, add the onion and cook for about 5 minutes, stirring regularly, until soft and fragrant. Stir in the garlic and cook for about 30 seconds, until fragrant.
- Poach and shred the chicken. Add 1 pound boneless, skinless chicken breasts and 6 cups water. Season with a large pinch of salt and black pepper (about 1 teaspoon each). Bring the liquid to a rolling boil, then reduce the heat to medium-low. Partially cover the pot and cook for about 20 minutes, or until the chicken is fully cooked through.
- Meanwhile, ready the remaining ingredients. Drain and rinse 2 (15-ounce) cans cannellini beans. Slice off 1 1/2 cups’ worth of corn kernels from about 2 ears of corn (or use frozen). Finely chop 1 to 2 jalapeños (remove the seeds for less heat). Make this 5-Minute Chermoula.
- Shred the chicken. When the chicken is cooked through, remove from the pot (do not discard the cooking liquid!) and place on a cutting board. Using 2 forks, carefully shred the chicken.
Finish and Serve
- Season the broth. To the pot with the cooking liquid, add 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 to 1 teaspoon Aleppo pepper. Stir in the cannellini beans. Use an immersion blender to puree the soup a little bit; you still want some texture here. This will help thicken the chili without adding cream. Add the corn and the shredded chicken. Stir to combine and cook for another 10 to 15 minutes, until everything is warmed through.
- Finish and serve. Remove from the heat and squeeze in the juice from 1 lime. Stir in the chermoula, starting with 1/2 cup and adding more to your liking. Transfer the chili to bowls and serve.
Ways to Mix it Up
This recipe is certainly not trying to be traditional—feel free to keep playing with it to find your version of the perfect White Chicken Chili. Some ideas:
- Make it spicier: Swap the Chermoula for Zhoug, and equally herby and bright sauce that also packs a mean punch—you may want to start with just a tablespoon and see what you can handle.
- Add crunch: Top with freshly crisped Pita Chips just before serving.
- Add creaminess: For a dairy-free option, top with sliced ripe avocado just before serving. Or, add a dollop of Greek yogurt, Labneh, or sprinkle with feta cheese.
What to Serve with White Bean Chicken Chili
Good crusty bread or Garlic Bread is a welcome treat for dipping, but this white chili is plenty hearty without any sides. If you’d like a fresh salad to start, something crisp and crunchy like Parmesan Lettuce Salad is a lovely complement to the creaminess of the soup.
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White Chicken Chili
Ingredients
- Extra virgin olive oil
- 1 medium yellow onion, roughly chopped
- 2 large garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups water
- Kosher salt
- Ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon Aleppo pepper (or red pepper flakes)
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 1/2 cups corn kernels (from about 2 ears of corn, or frozen)
- 1 lime, juiced (about 2 tablespoons)
- 1 to 2 jalapeño peppers, finely chopped (seeds removed for less heat)
- 1/2 to 1 cup 5-Minute Chermoula
Instructions
- Sauté the onion and garlic. In a large Dutch oven set over medium-high heat, add 2 tablespoons of the olive oil. Once the oil begins to shimmer, add the onion and cook for about 5 minutes, stirring regularly, until soft and fragrant. Stir in the garlic and cook for about 30 seconds, until fragrant.
- Poach and shred the chicken. Add the chicken breasts and water. Season with a large pinch of salt and black pepper (about 1 teaspoon each). Bring the liquid to a rolling boil, then reduce the heat to medium-low. Partially cover the pot and cook for about 20 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot (do not discard the cooking liquid!) and place on a cutting board. Using 2 forks, carefully shred the chicken.
- Season the broth. To the pot with the cooking liquid, add the chili powder, cumin, paprika, and Aleppo pepper. Stir in the cannellini beans. Use an immersion blender to puree the soup a little bit; you still want some texture here. This will help thicken the chili without adding cream. Add the corn and the shredded chicken. Stir to combine and cook for another 10 to 15 minutes, until everything is warmed through.
- Finish and serve. Remove from the heat and add the lime juice and jalapeños. Stir in the Chermoula, starting with 1/2 cup and adding more to your liking. Transfer the chili to bowls and serve.
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Notes
Nutrition
Red Chermoula by Villa Jerada
Bring bold Moroccan flavor with this bright and herbaceous spread made with sun-dried tomatoes, lemon, and warming spices
