Enjoy a hearty, homemade-feeling chili in just 25 minutes with this McCormick White Chicken Chili recipe. Featuring tender chicken, cannellini beans, and a perfectly balanced seasoning packet, it's a convenient and comforting meal for busy days.
This recipe was the way I learned to like chicken chili. We were not adventurous eaters in my childhood home, and this was one of the recipes that introduced me to 'flavors'. Other people will call this chicken chili 'mild' but as a kid who was a buttered noodles aficionado, this was wild and cray!
Ingredient needed:
Busy weeknights call for easy recipes, and this one couldn't be simpler. With only 3 ingredients and a single pot, you'll have a delicious, comforting chili that's perfect for the whole family. Here's everything you'll need:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
- No cannellini beans? Substitute Great Northern beans or chickpeas.
- Prefer a spicier chili? Add a diced jalapeño or a pinch of cayenne pepper.
Variations
- Corn and Chicken - Stir in 1 can (8.75 oz.) whole kernel corn, drained OR 1 cup frozen corn.
- Tomato and Chicken - add 1can (14.5 oz.)diced tomatoes, drained or 1 cup chopped fresh tomatoes.
How to make McCormick White Chicken Chili
There are instructions on the back of the season packet, but I have added a few of my pro tips to make a good recipe great!
Heat Pan
Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
Sear Chicken
Add chicken and sear for 3-4 minutes on one side without stirring.
Stir Chicken
Flip and sear the other side for another 3-4 minutes, or until lightly browned.
Sprinkle Seasoning
Sprinkle the seasoning packet over the chicken and stir to coat evenly.
Stir to combine
Add the cannellini beans (with their liquid) and 1 cup of water.
Cover and bring to a boil
Reduce heat to low and simmer for 10 minutes.
Garnish
Serve warm with your favorite garnishes.
Did you make this recipe?
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Garnish Options
- Sour cream - great addition to calm the spice.
- Avocado - I love to use haas avocados in slices.
- Cilantro - Skip the cilantro if you have an aversion.
- Shredded Cheese - Mexican blend is my favorite for this recipe.
- Tortilla Chips - I love the crunch of a tortilla chip with this chili.
Need a Side?
Sides For Chili
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Ingredients
- 2 Teaspoons Vegetable Oil
- 1 lb. Chicken Breast cut into bite-sized pieces
- 1 packet McCormick White Chicken Chili Seasoning Packet
- 1 15 oz can Cannellini Beans
Instructions
- Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat.2 Teaspoons Vegetable Oil
- Add chicken and sear for 3-4 minutes on one side without stirring. Flip and sear the other side for another 3-4 minutes, or until lightly browned.1 lb. Chicken Breast
- Sprinkle the seasoning packet over the chicken and stir to coat evenly.1 packet McCormick White Chicken Chili Seasoning Packet
- Add the cannellini beans (with their liquid) and 1 cup of water. Stir to combine.1 15 oz can Cannellini Beans
- Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Serve warm with your favorite garnishes.
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