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!

A close up of white chicken chili topped with chermoula in a bowl with a spoon. Next to this is a bowl of aleppo pepper.
Photo Credit: Ali Redmond

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.

Table of Contents
  1. What is in White Chicken Chili?
  2. Ingredient Spotlight
  3. How to Make White Chicken Chili
    1. Cook the Chicken and Make the Aromatic Broth
    2. Finish and Serve
  4. Ways to Mix it Up
  5. What to Serve with White Bean Chicken Chili
  6. You’ll Also Like: Cozy Soup Recipes
  7. White Chicken Chili Recipe
Ingredients for white chicken chili including chicken, olive oil, onion, garlic, salt, black pepper, chili powder, cumin, smoked paprika, aleppo pepper, cannellini beans, corn, lime, jalapeno peppers and chermoula.

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). 
An overhead close up photo of white chicken chili topped with chermoula in a bowl with a spoon.

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. 
A close up of white chicken chili in a bowl being topped with chermoula with a spoon.

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.An overhead photo of chopped onion and garlic being sauteed in a pot with a slotted spoon.
  • 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.An overhead photo of cooked chicken being shredded with 2 forks.

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.An overhead photo of an immersion blender being used to slightly blend the white chicken chili in a pot.
  • 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. An overhead photo of white chicken chili in pot being topped with chermoula with a spoon.

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. 
An overhead photo of white chicken chili topped with chermoula in a bowl with a spoon. Next to this is a kitchen towel, another bowl of the soup, a glass of water, a bowl of aleppo pepper and a bowl of chermoula with a spoon.

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.

You’ll Also Like: Cozy Soup Recipes

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5 from 6 votes

White Chicken Chili

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
An overhead photo of white chicken chili topped with chermoula in a bowl with a spoon. Next to this is a kitchen towel.
I use 1 full cup of Chermoula—an herby, lemony North African sauce that adds a lovely zing. If you’re the play-it-safe-type, though, start with 1/2 cup and go up from there. And if you plan to make the chili in advance, stir in the chermoula just before serving.
Prep – 5 minutes
Cook – 35 minutes
Total – 40 minutes
Cuisine:
American/Mediterranean
Serves – 6
Course:
Soup

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.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
  • Storage: This chili will keep in your fridge for up to 4 days. Reheat gently over low-medium heat.
  • Nutritional calculation does not include the Chermoula Sauce. 

Nutrition

Calories: 232.2kcalCarbohydrates: 31.4gProtein: 25.4gFat: 2.7gSaturated Fat: 0.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.8gTrans Fat: 0.01gCholesterol: 48.4mgSodium: 498.5mgPotassium: 405.1mgFiber: 8.6gSugar: 3gVitamin A: 389IUVitamin C: 9.3mgCalcium: 112.7mgIron: 4mg
Tried this recipe?
Jar of Chermoula spread from villa jerada.

Red Chermoula by Villa Jerada

Bring bold Moroccan flavor with this bright and herbaceous spread made with sun-dried tomatoes, lemon, and warming spices

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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5 from 6 votes

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Comments

  1. Stephenie Chapman says:

    Can this be made in a crockpot?

    1. TMD Team says:

      Absolutely!

  2. TJ says:

    This was delicious! The Chermoula took it over the top. We made homemade chicken broth and used it for this recipe. Thanks for another great recipe.

    1. TMD Team says:

      You are very welcome! So glad you loved it!

  3. Jane says:

    5 stars
    Never had a fail with your recipes. Love them all!!
    I have some of this left over – can I freeze it?

    1. TMD Team says:

      Absolutely! So glad this was a hit for you!

  4. Lisa Ammon says:

    5 stars
    This is perfectly delicious. I wouldn’t change a thing!
    With the chermoula, I don’t think I used enough parsley and cilantro. Do you use a packed cup? Nevertheless, it was also delicious.

    1. TMD Team says:

      Hi, Lisa. We don’t use a packed cup here, but you certainly can if you feel it needs a bit more!

  5. Aldara57 says:

    5 stars
    This was a great dish. Easy to make. Next time I think I will add a stalk of celery or two to give it a slight crunch.

    1. TMD Team says:

      Thanks so much for taking the time to comment and review! We appreciate it!

  6. Jess says:

    5 stars
    LOVED this. amazing flavors and pretty easy! We were shy about the Chermoula and drizzled it on top instead of stirring it into the recipe. Will be braver next time, because it’s incredible. My husband can’t do corn, so we skipped it, but agree with the recipe that it needs the extra texture/crunch. Might stir in fresh cut green beans or maybe add some toasted chickpeas next time!

    1. TMD Team says:

      Oh, yum! Love the green bean or chickpea idea!!

  7. Jill says:

    Sorry, this isn’t about this recipe. I’m writing about your newest cookbook which I received two days ago. All I can say is OMG! Buy this book – it’s that good. Been reading and can’t wait to get started (I’ll probably start with your White Chicken Chili – which I love).

    Keep up the good work.

    1. TMD Team says:

      You are so sweet, Jill!! Thank you!!!

  8. Alison says:

    5 stars
    Love this, had some left over chicken from roasted whole chicken I wanted to use and stumbled on this recipe. Used my left over chicken and chicken broth instead of water. Halved the recipe as there are only 2 of us, made the chermoula – it was so good, will definitely make again . Great way to use left over chicken and we had leftovers for lunch today.
    Tonight I’m making your baked Dijon Salmon. Love all your recipes, never had a failure.

    1. TMD Team says:

      Yesss! We love hearing that! Thanks, Alison!

  9. Nancy Pearson says:

    5 stars
    This was my first attempt at making white chicken chili. It turned out amazing!!! I went by the recipe except I did use thighs instead of breast just because that’s what I had on hand. I cannot express how delicious this recipe is and I will definitely be making it again!! Thank you Mediterranean Dish for always sharing the most delicious recipes that do not disappoint.

    1. TMD Team says:

      Thanks so much, Nancy!