(Easy) Spicy White Chicken Chili

Spicy White Chicken Chili is super easy and simple to make. It is the perfect food to combat this cooler weather! This has been a favorite again and again and I just love that it’s a healthy option for comfort food!

EASY Spicy White Chicken Chili! New favorite comfort food for fall and winter. Made in 30 minutes! | The Cookie Rookie

I used to hate jalapenos.  I also used to hate cooking.  Funny how things change!! This Spicy White Chicken Chili is a staple at our house this fall.  Full of flavor and made in minutes.  It doesn’t get easier, or tastier, than this. (If you love this recipe, be sure you check out our very favorite White Chicken Chili with Cream Cheese!)

I adapted this recipe from one of my very favorite blogs, Gimme Some Oven.  I finally got to meet Ali at ChoppedCon last weekend and she was just as sweet in person as she is on her blog.  Her photos are A-MAZ-ING…like, wow.  If you haven’t seen her site, you’re missing out! You can see her original recipe HERE.  I added the spicy factor and used a tad more chicken, but the base is the same.  Brilliant!

If you’re not a fan of feeling like you’re hanging out with a close-talking fire-breathing dragon, you can leave out the peppers. Or change them up. I used jalapenos and poblano peppers. If you want it REALLLLLY spicy, use serrano peppers.  I left the seeds out, but leaving the seeds in will give it even more of a kick.  If you’re looking to burn your mouth off, you’ve come to the right place.

EASY Spicy White Chicken Chili! New favorite comfort food for fall and winter. Made in 30 minutes! | The Cookie Rookie EASY Spicy White Chicken Chili! New favorite comfort food for fall and winter. Made in 30 minutes! | The Cookie Rookie EASY Spicy White Chicken Chili! New favorite comfort food for fall and winter. Made in 30 minutes! | The Cookie Rookie EASY Spicy White Chicken Chili! New favorite comfort food for fall and winter. Made in 30 minutes! | The Cookie Rookie EASY Spicy White Chicken Chili! New favorite comfort food for fall and winter. Made in 30 minutes! | The Cookie Rookie EASY Spicy White Chicken Chili! New favorite comfort food for fall and winter. Made in 30 minutes! | The Cookie Rookie

I loaded this (Easy) Spicy White Chicken Chili up with lots of sour cream, shredded cheese, green onion, and more jalapenos.

It’s winter, time to eat right! Nothing better than hot, spicy, delicious soup that’s ready in under 30 minutes. Right up my alley in every way.


3.53 from 23 votes
(Easy) Spicy White Chicken Chili
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Main Course
Author: Becky Hardin - The Cookie Rookie
  • 5-6 cups chicken broth depending on if you want it a bit soupy
  • 6 cups cooked shredded chicken I used rotisserie chicken
  • 2 15.3 ounce cans Northern White beans, drained
  • 2 cups salsa verde I chose jalapeno salsa verde for an even spicier chili!
  • 1 tablespoon olive oil
  • 2 tablespoons fresh chopped cilantro
  • 1/2 tablespoon poultry seasoning
  • 1 teaspoon chili powder
  • 1 large yellow onion chopped/diced
  • 4 cloves garlic minced
  • 2 jalapeno peppers diced (remove the seeds for a milder version, leave the seeds in for a VERY HOT version)
  • 1 poblano pepper diced (if you want REALLY spicy, substitute serrano chilis for the poplano, or leave the seeds in from the jalapeno peppers. If you want less spicy, leave the seeds out)
  • Sour Cream more jalapenos, shredded cheese, and green onion for garnish (optional)
  1. Heat onion, peppers, and garlic in a large skillet over medium/high heat until the onions are transparent.
  2. Add all of the ingredients (except garnish) to a medium pot and bring to a boil. Cover and reduce to a simmer, cooking for 5-10 minutes at least on simmer.
  3. Serve hot garnished with sour cream, shredded cheese, and more peppers if desired. Enjoy!
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I have been all about the white chilis this year ... this looks completely delicious! Hope you had a great weekend!
    Becky Hardin
    Thanks Ashley! Hope you guys did too. Especially Miss Emma :) Her squirrel costume was too much!!!
This looks AMAZING! Now that it is officially cold here - I'm totally in the mood for some spicy chili! Love the bright gorgeous pictures too - will be making this week - thanks for the great idea!
    Becky Hardin
    Thanks so much Carey! This would be good with some of your pasta thrown in too!! :) Thanks for stopping by!
This looks and sounds amazing!! I wonder how it would turn out in a crockpot??
    Becky Hardin
    I think it would work! I've never made it that way, but the chicken is cooked so it would be pretty easy. Maybe just a couple hours until its hot all the way through. Could be a great way to do it!
    Kim Honeycutt
    Did you try this in the crockpot? If you did how did it turn out?
      I did do it in the crockpot and it turned out fantastic. It was definitely very spicy, even without adding the extra seeds from the peppers, but we loved the heat. The next day, it was even spicier from soaking in so I tamed my bowl a bit with some sour cream and cheddar cheese. I'll definitely be doing it again. I cooked the chicken on low with just a bit of liquid for about 4 hours, broke it up, then added in the other ingredients for another 2 hours. :)
        Kim Honeycutt
        Thank you Nicole for your reply. I made this last night on the stove. We had never had Salsa Verde before and found it quite different. Also, the cilantro was different for us. I liked it but my husband wasn't too crazy about it. I didn't find it to be hot but maybe tonight, after soaking in all the flavors it will be hotter. If not, I'll add Texas Pete! I may make it again adding a can of corn and mashing up an additional can of beans. Like I said, I liked it!
          Becky Hardin
          I like your substitution ideas!! Sounds delish :)
        Becky Hardin
        I'm so glad to hear this worked! I think I'll be trying it in a crockpot next time I make it. Thanks for the tips Nicole!!!
      I did this recipe in the crock pot, followed someone else's comment and cooked the chicken first (I used raw chicken thighs instead of rotisserie) for four hours, and the rest of the ingredients for about 2-3 more hours. I cooked the chicken in half the amount of the liquids called for (2 cups chicken broth, 1 cup salsa verde) and added the rest of the liquid in with the remaining ingredients. I also added in quinoa - which everyone who tried it was commenting on! Added a little bit more sustenance to the chili and made it a little thicker. I also added more cilantro than the recipe called for, and only used the poblano pepper. Everyone loved it and it was delicious!
        Becky Hardin
        LOVE the quinoa idea! This way of cooking it sounds fantastic, so glad it was a success :)
I am making this in my crockpot today, and it is delicious! I have used grilled diced chicken to make it easier on myself. Do you think this would freeze well? Thank you for sharing this delightful recipe which will be our New Year's Eve celebration meal.
    Becky Hardin
    This comment makes me so happy! I'm so glad you're enjoying it and I LOVE your ideas about grilling the chicken and making it in the crockpot!! I think it would freeze really well. I havne't done that yet, but it should freeze beautifully :). Happy New Year!
    Kim Honeycutt
    How did this turn out in the crockpot?
plasterer bristol
this sounds so delicious and easy to make. Thanks for posting this.
Kim Honeycutt
Mary at Barefeet In The Kitchen posted this and I'm so glad she did. I was going to search for a White Chicken Chili today and there it was already in front of me. Meant to be! Thanks! Pinning this to try!!
    Becky Hardin
    I'll have to go thank her! Thanks so much for stopping by, I hope you love the recipe! So happy you said hi :)
I am definitely making this tonight. I really like spicy, but my husband cant handle as much as me. I am wondering if there is anything I can add? When I make my ground beef chili I add brown sugar or honey so its a little sweet and spicy. But I don't think I should add brown sugar to this. what about white sugar or honey? Or maybe I should omit a certain ingredient
    Becky Hardin
    If you make sure to keep all of the jalapeño seeds out and use a mild salsa verde, you should be fine. I've never tried it with honey but I actually think that might be tasty!! Hope you love it :)
We are weirdos that like soup all year. This was phenomenal! I just found your blog today. Looking forward to trying some more recipes! Let me know if there are any favorites I need to know about :)
    Becky Hardin
    Yay!!! I'm SO glad you loved it!! My other favorite soup on the site is the Creamy Chicken Soup. It's my mom's recipe...if you're a soup family you have to try it!! Thanks for the comment, made my day!
Wow, I made this tonight and it is REALLY spicy. I did not omit the seeds and also did not include pablanos. I love spicy (and it is very tasty soup) but I think next time I will just use one jalapeño. Whew! My mouth is on FIRE!
    Becky Hardin
    Oh yeah leaving those seeds in there will burn your mouth right off!!! I'm sorry it was too spicy!! I appreciate you saying hi, I'm going to write a note in the recipe that it can get very very spicy this way. Thank you so much for the feedback!!
Thank you for posting this recipe. I made it tonight and it was delicious! It will make for some good lunches too, especially on one of our many high country cold days!
    Becky Hardin
    I LOVE comments like this. Totally makes my day to hear that you loved it. Thanks a ton for stopping back by and letting me know :)
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