This Mediterranean White Chicken Chili is creamy, hearty and comforting, with tender shredded chicken, white beans, corn, and just the right amount of heat. A little cream cheese gives the broth richness, while lemon, fresh cilantro, feta and a drizzle of good extra virgin olive oil brighten everything up.
I love a traditional white chicken chili, but I wanted to create a version that reflects some of my Mediterranean background. Enjoy this for lunch or a light meal on its own, or serve it with some Homemade Greek Pita and Mediterranean Side Salad to complete the meal.
Mediterranean White Chicken Chili: Recipe at a Glance
Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
Servings
4 People
Calories*
519 kcal
Difficulty
Easy
Main Ingredients
Cooked chicken, white beans, broth, peppers, onion, garlic, corn, spices, cream cheese, cilantro and lemon.
Technique
Sautéing the aromatics, simmering the beans, partially blending for creaminess, adding the chicken, corn and cream cheese, and finishing with lemon and fresh herbs.
*Calories are estimated
Table of Contents
Why My Recipe Works
- Easy to make. Using cooked, shredded chicken and canned white beans keeps this chili simple enough for a weeknight dinner.
- Perfect for cooler weather. This is what I want during fall and winter. It’s filling and comforting, but the lemon and feta keep it fresh.
- Tested and Reliable. Groceries can be expensive! All my Mediterranean Soup Recipes are tested by me, my team or recipe testers before posting.
Ingredients
This is a very straightforward recipe that gives you some freedom to experiment and adjust the flavor to your liking. Here is what you will need:
- Poblano Pepper: Adds a mild chile flavor without making the chili overly spicy. A green bell pepper can be substituted for an even milder option.
- Fresh Jalapeño Pepper: Adds fresh heat. Remove the seeds and membrane for a milder chili, or use less jalapeño if you prefer. If you are planning to feed this to kids, I would replace both the poblano and jalapeño with a sweet green bell pepper.
- Spices: What’s interesting about this spice combination in a traditional chili is that it is very much in line with traditional Mediterranean spices. I am using ground cumin, ground coriander and dried oregano.
- Aleppo Pepper: I love using Aleppo pepper flakes. They add flavor and heat. Red pepper flakes or cayenne pepper can be substituted.
- White Beans: You have lots of options here. White kidney beans, Great Northern beans, navy beans, and cannellini beans all work well. For aesthetic reasons, I wouldn’t use black beans or pinto beans here. Try my Fasolada (Greek White Bean Soup) and Tuscan White Bean and Kale Soup if you like a beany soup.
- Cooked Chicken: Shredded cooked chicken makes this recipe especially quick. Leftover roast chicken or rotisserie chicken works perfectly.
- Chicken Broth: You can use boxed broth or make your own Middle Eastern Style Chicken Broth. You can even use the chicken from the broth recipe here. Start with less and add more as needed so you can control the final consistency.
- Cream Cheese: Adds creaminess and richness without turning the chili into a heavy cream-based soup. I actually prefer this over using cream, sour cream or yogurt.
- Fresh Herbs: I like fresh cilantro here. It adds a fresh, herbal finish. Flat-leaf parsley can be used if you don’t care for cilantro.
- Feta: This is where my recipe veers off from the expected. I highly recommend using feta here. If you love feta, you can use it in so many of my Greek Recipes.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Mediterranean White Chicken Chili Recipe
Step 1. Fry the Aromatics. Heat the extra virgin olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion, poblano and jalapeño and cook for 5–7 minutes, until the vegetables have softened. Add the garlic, cumin, oregano, coriander and Aleppo pepper. Cook for about 30 seconds, stirring constantly. You want the garlic and spices to become fragrant without burning.
Step 2. Simmer the Beans. Add the drained beans and 4 cups of chicken broth. Bring the mixture to a boil, reduce the heat and simmer uncovered for 20 minutes.
Step 3. Blend for Body and Simmer. Transfer about 2½ cups of the chili to a blender and carefully blend until smooth. Pour it back into the pot and stir to combine. You can also use an immersion blender directly in the pot, giving the chili just a few quick pulses. Don’t completely puree it; you want plenty of whole beans remaining. Simmer for 10 minutes, or until it reaches a thick consistency.
Step 4. Add Chicken, Corn and Cream Cheese. Stir in the shredded chicken, corn and softened cream cheese. Simmer gently for another 8–10 minutes, stirring occasionally, until the cream cheese has completely melted into the broth. If the chili feels too thick for you, add a bit more broth until it reaches the consistency you like.
Step 5. Brighten. Turn off the heat and stir in the lemon juice and fresh cilantro. Taste and adjust the salt and pepper.
Step 6. Serve. Ladle into bowls and finish with crumbled feta, sliced jalapeño, more cilantro, lemon wedges and a drizzle of extra virgin olive oil.
Pairing and Menu Ideas
This creamy white chicken chili is hearty enough to be a complete meal on its own, so I tend to keep whatever I serve alongside it fairly simple.
Warm pita or crusty sourdough is perfect for dipping into the creamy broth. You could also serve it with pita chips if you want some crunch. Make your pita chips using my Homemade Greek Pita recipe.
Serve it as a starter before a more substantial meal that includes Greek Spinach Pie (Spanakopita with Phyllo Dough) or Greek Cheese Pie (Tiropita). Or serve it with one of my Mediterranean Salad Recipes.
And don’t underestimate the toppings! I like putting bowls of feta, cilantro, sliced jalapeño and lemon wedges on the table so everyone can customize their chili.
Expert Tips
- Start with 4 cups of broth. It’s much easier to thin chili than it is to thicken it. The beans will release starch as they simmer, and blending some of them thickens the broth even more.
- Blend the beans instead of adding more dairy. Partially blending white beans is one of my favorite ways to create a creamy chili while keeping plenty of texture. You get a thicker, velvety broth without needing a large amount of cream cheese. It’s what I do in my Fasolada (Greek White Bean Soup).
- Don’t blend the whole pot. This is chili, not bean soup! You want to keep plenty of whole beans, corn and shredded chicken in every spoonful.
- Soften the cream cheese first. Room-temperature cream cheese incorporates into the hot broth much more easily. Add it after the beans have simmered and keep the chili at a gentle simmer while stirring it in.
- Use rotisserie chicken for an easy shortcut. This recipe is ideal for leftover roasted chicken, but a store-bought rotisserie chicken makes it incredibly easy. Shred the chicken before adding it near the end so it doesn’t overcook.
- Don’t skip the finishing touches. Feta, herbs, lemon and extra virgin olive oil aren’t just decorative garnishes here. They provide salty, fresh, acidic and fruity notes that make the chili taste complete. But you can go off script a little and serve with lime juice, chopped green onion or fried tortilla chips if you want. Make it your own.
Mediterranean White Chicken Chili Recipe FAQs
The basic idea is inspired by classic white chicken chili, with chicken, white beans, corn and green chiles. I give it a Mediterranean spin with extra virgin olive oil, oregano, coriander, Aleppo pepper, lemon, fresh herbs and feta. It’s not meant to be a traditional Mediterranean dish. It’s my take on a chicken chili that incorporates flavors and ingredients that reflect my Mediterranean background.
The easiest method is already built into this recipe: blend some of the beans and broth and stir them back into the pot. The pureed beans naturally thicken the chili while keeping it creamy. I tested it with a roux, and I found the final texture to be too much like chowder. If your chili still seems thinner than you’d like, simmer it uncovered for a few extra minutes. Remember that it will also thicken slightly as it cools.
Yes. In fact, like most chili recipes, this one is great made ahead because the flavors have more time to come together. Prepare the chili, cool it and refrigerate it in an airtight container. When you’re ready to serve, reheat it gently on the stovetop. You may need to add a splash of chicken broth because the beans will continue to absorb liquid as the chili sits. For the freshest flavor, you can also wait to add the cilantro and garnishes until serving.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat it gently on the stovetop over medium-low heat, stirring occasionally, or reheat individual portions in the microwave. If it has thickened considerably in the refrigerator, stir in a splash of chicken broth before reheating.
It’s not my favorite way to store chili, but yes, you can freeze it. Creamy soups and chilis can sometimes change texture slightly once frozen and thawed because of the cream cheese. Cool the chili completely and transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating gently.
If you’re specifically preparing the recipe for the freezer, another option is to make the chili without the cream cheese, freeze it, and stir in the cream cheese after thawing and reheating.
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Mediterranean White Chicken Chili
Ingredients
- 2 tablespoon Olive oil
- 1 Medium onion (finely diced)
- 1 Poblano pepper (diced)
- 1 Jalapeño pepper (finely diced) – See note
- 4 Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- ¼ teaspoon Aleppo pepper flakes – Or red pepper flakes
- 2 cans Cannellini or Great Northern beans (drained and rinsed) – Use 14 or 15oz cans
- 4 cups Chicken broth
- 2 cups Shredded cooked chicken
- 1 cup Fresh or frozen corn
- 4 oz Cream cheese (softened)
- 1 tablespoon Lemon juice
- ¼ cup Chopped cilantro
- Salt and pepper to taste
For Serving
- Crumbled feta, sliced jalapeño, chopped cilantro and extra virgin olive oil.
- Lemon wedges on the side.
Instructions
- Fry the Aromatics. Heat 2 tablespoon Olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add 1 Medium onion (finely diced), 1 Poblano pepper (diced), 1 Jalapeño pepper (finely diced) and cook for 5–7 minutes, until the vegetables have softened. Add 4 Garlic cloves (minced), 1 teaspoon Ground cumin, 1 teaspoon Ground coriander, 1 teaspoon Dried oregano, and ¼ teaspoon Aleppo pepper flakes. Cook for about 30 seconds, stirring constantly. You want the garlic and spices to become fragrant without burning.
- Simmer the Beans. Add 2 cans Cannellini or Great Northern beans (drained and rinsed) and 4 cups Chicken broth. Bring the mixture to a boil, reduce the heat and simmer uncovered for 20 minutes.
- Blend for Body and Simmer. Transfer about 2½ cups of the chili to a blender and carefully blend until smooth. Pour it back into the pot and stir to combine. You can also use an immersion blender directly in the pot, giving the chili just a few quick pulses. Don't completely puree it; you want plenty of whole beans remaining. Simmer for 10 minutes, or until the chili has thickened slightly.
- Add Chicken, Corn and Cream Cheese. Stir in 2 cups Shredded cooked chicken, 1 cup Fresh or frozen corn and 4 oz Cream cheese (softened). Simmer gently for another 8–10 minutes, stirring occasionally, until the cream cheese has completely melted into the broth. If the chili feels too thick for you, add a bit more broth until it reaches the consistency you like.
- Brighten. Turn off the heat and stir in 1 tablespoon Lemon juice and ¼ cup Chopped cilantro. Season with Salt and pepper to taste.
- Serve. Ladle into bowls and finish with Crumbled feta, sliced jalapeño, chopped cilantro and extra virgin olive oil. Serve with Lemon wedges on the side.
Notes
- Poblano Pepper: Adds a mild chile flavor without making the chili overly spicy. A green bell pepper can be substituted for an even milder option.
- Fresh Jalapeño Pepper: Adds fresh heat. Remove the seeds and membrane for a milder chili, or use less jalapeño if you prefer. If you are planning to feed this to kids, I would replace both the poblano and jalapeño with a sweet green bell pepper.
- Cooked Chicken: Shredded cooked tender chicken makes this recipe especially quick. Leftover roast chicken or rotisserie chicken works perfectly.
- Cream Cheese: Adds creaminess and richness without turning the chili into a heavy cream-based soup. I actually prefer this over using cream, sour cream or yogurt.
- Start with 4 cups of broth. It’s much easier to thin chili than it is to thicken it. The beans will release starch as they simmer, and blending some of them thickens the broth even more.
- Be conservative with the added salt. The chicken broth and cooked chicken will add salt to the chili, and so will the feta garnish. Remember, you can add salt; you can’t take it out.
- Blend the beans instead of adding more dairy. Partially blending white beans is one of my favorite ways to create a creamy chili while keeping plenty of texture. You get a thicker, velvety broth without needing a large amount of cream cheese.
- Don’t blend the whole pot. This is chili, not bean soup! You want to keep plenty of whole beans, corn and shredded chicken in every spoonful.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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