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This easy white chicken chili recipe is warm & cozy, perfectly seasoned for a comforting hearty meal. Made with bacon, poblano peppers, white beans, chicken broth and coconut milk loaded with your favorite crunchy salty Fritos, jalapenos, shredded cheese, avocados, fresh chopped parsley & cilantro

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Weeknight Dinners
Cuisine: tex mex
Servings: 8
Author: the communal feast


  • 4 boneless skinless chicken breasts, fat trimmed
  • 1 tbsp olive oil
  • 5 strips of bacon chopped into small bits
  • 1 poblano pepper seeds removed and chopped into small pieces
  • 5 garlic cloves grated
  • 1 small yellow onion grated
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • Salt & pepper to taste
  • 2 cups of chicken broth
  • 2 tablespoons chicken bouillon powder
  • 1 14 oz can of white kidney beans drained and rinsed -optional to add any beans you prefer
  • 1/3 cup diced tomatoes
  • 1 14 oz can coconut milk
  • 3 tablespoons salsa verde
  • Juices from 1 lime
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped parsley
  • Topping Suggestions:
  • Lime wedges
  • Fritos
  • Sliced green onions
  • Chopped cilantro
  • Chopped parsley
  • Avocado slices
  • Jalapeno slices
  • Shredded cheese we like Monterey Jack
  • Sour cream
  • Crispy bacon bits


  • 1. In a large saucepan with a lid, add 1 tbsp of olive oil over medium high heat
  • 2. Add the chopped bacon and cook for about 5 minutes. Once the bacon starts to heat up, add the chopped poblano pepper, and grate the onion & garlic directly over the pan. Sautee for about 6 minutes until the pepper starts to soften and the bacon is crispy. If you find your pan starts to burn or is to sticky you can deglaze with a bit of chicken broth until the bacon is fully cooked
  • 3. Add the salsa verde and give everything a good stir
  • 3. Deglaze the pan with chicken broth, next add the spices like oregano, cumin and chili powder. Add the chicken bouillon seasoning. Generously season with salt & pepper. Add the white kidney beans and diced tomatoes. Bring the broth to a boil
  • 4. Season chicken with salt & pepper. Lay the chicken in the pan, ensuring it is submerged in the broth. Cover with a lid and poach the chicken for 15-20 minutes until it is completely cooked through. Remove the chicken and shred.
  • 5. Transfer the shredded chicken back into the pot
  • 6. Next add the coconut milk, cover and let simmer for 10 minutes.
  • 7. Remove from heat and stir in lime juice, chopped parsley and chopped cilantro. Season to taste
  • 8. To serve, garnish with your favorite toppings -see suggestions under ingredients
  • 9. Enjoy!