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White Chili with Chicken - You might not think of mushrooms right away (or ever) when you think of chili, but in this White Bean Chili with Chicken, mushrooms are a perfect addition.

White Chili with Chicken { and mushrooms! }

Chef Shelley
If you want to use dried beans: dissolve 1 tablespoon salt in 2 quarts of water and then add ½ pound dried navy beans and let soak overnight. Drain and rinse. Follow recipe but let when adding beans, let them cook for 45 minutes or until tender before adding chicken.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 6


  • 1 tablespoon oil of choice
  • 2 cups frozen diced onion or 1 large yellow onion diced
  • 8 oz button or crimini mushrooms quartered
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 32 oz chicken broth/stock
  • 2 4 oz cans fire roasted diced green chiles
  • 2 cans navy beans drained and rinsed, or other white bean
  • 1 pound cooked chicken shredded or diced

Optional Toppings:

  • Shredded cheese or queso fresco cilantro, tortilla strips, sour cream or greek yogurt, green onion, diced tomatoes


  • Heat oil in a Dutch oven over medium high heat.
  • Add onion and sauté until translucent.
  • Add mushrooms and sauté for five minutes or until starting to brown.
  • Add garlic, cumin, coriander and salt. Sauté a minute or until aromatic.
  • Add broth, green chiles and beans. Bring to boil, reduce heat and simmer for 10 minutes.
  • Add chicken and simmer until heated through about five minutes.