White Chicken Chili with Hominy is a comforting, hearty meal you can make almost entirely from pantry staples. This easy, naturally gluten-free chili comes together in about 20 minutes and has the perfect balance of tender chicken, creamy white beans, chewy hominy, and mild green chiles.
On busy nights, I turn to quick, dependable meals like Mexican Tuna Salad, Avocado Tostadas, or comforting soups like Caldo de Albóndigas and this white chicken chili.
This recipe was inspired by one I learned from a friend over a decade ago. Over the years, I've adapted it into a simple chili that leans more like a brothy Mexican-style chicken soup, with white beans for creaminess, hominy for texture, and just enough green chile to give it depth without overwhelming heat.
The best part is that it relies mostly on canned and pantry ingredients, which means dinner can be on the table fast, and with the right toppings, it still feels special.
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What is White Chicken Chili?
White chicken chili is a light-colored chili usually made with chicken, white beans, and green chiles, instead of tomatoes and red chile powder. In this version, hominy adds a slightly chewy texture and subtle corn flavor that makes the dish more filling and satisfying.
For more delicious recipes with hominy, be sure to try Pozole Blanco or Slow Cooker Menudo.
Ingredients & Substitutions
- Shredded Chicken: Use leftover chicken, canned chicken, or rotisserie chicken. Choose whichever one suits your preference and time constraints.
- White Beans: Use cannellini beans or Great Northern beans or a combination of the two. Cannellini beans have a creamy texture and earthy flavor, while Great Northern beans are smaller and slightly sweet. If you like the flavor of garbanzo beans, those can also be used.
- White Hominy: Hominy is made from dried corn kernels that have been treated and rehydrated. Hominy adds a chewy texture and slight sweetness that goes perfectly with the other ingredients.
- Green Chiles: Use either roasted Pueblo, Hatch or Anaheim chiles. You an easily buy fresh chiles and roast them at home, click here to learn how to roast chiles. If you are unable to roast your own, buy frozen roasted green chiles. They are readily available in the freezer section of many grocery stores and you can even order them online at places like The Hatch Chile Store. For a last resort you can use canned green chiles but they tend to not have as much of a robust, delicious flavor as the other options.
- Chicken Broth: Use either store-bought low sodium chicken broth, homemade chicken broth or bone broth.
- Onion and Garlic: Sautéed onions and garlic help to develop the depth of flavor and help create a much more delicious broth.
See recipe card for quantities.
How to Make White Chili with Hominy
- Gather Canned Ingredients: Open the canned ingredients and drain them. Rinse the beans and the hominy.
- Sauté Aromatics: In a large pot or Dutch oven, heat two tablespoons of oil. Add the diced onion and garlic and sauté until soft and fragrant.
- Add Chicken and Ingredients: Mix in the shredded chicken. If using canned chicken use the back of the spoon to break up any big pieces. Add the beans, hominy, chopped chiles, and broth.
- Season and Simmer: Add the cumin, salt, and pepper. Stir everything together and bring to a boil. Lower the heat and simmer for 10 minutes to allow all of the flavors to come together.
- Taste and Serve: Taste and adjust seasoning as needed. Prepare desired garnishes and serve.
How to Serve
The chicken chili is now ready to serve, but I think the garnishes make this soup even better! Here are my recommendation of how to top each serving:
- A dollop of sour cream
- A sprinkle of diced cilantro
- White shredded cheese
- A splash of lime juice
- Crumbled up tortilla chips sprinkled right on top (for an added bonus buy the lime flavored ones, you won't be disappointed)
- For some spice, add sliced, pickled jalapeños and some of the juice
Storing and Reheating
Store in an air-tight container in the refrigerator for 3-4 days or freeze for up to 3 months.
To reheat, place in a pot over low heat until heated through. Stir occasionally to prevent sticking and ensure even heating. You can also microwave in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until warmed through.
Add a little bit of broth or water to your chili when reheating if it seems too thick.
Tips and Variations
- Easily make your own chicken using my recipe: Instant Pot Shredded Chicken.
- More Spice: For more spice, add additional chopped green chiles than what's indicated in the recipe.
- Less Spice: For less spice, add less chiles or remove the seeds and veins.
- Vegetarian Version: Leave out the chicken and replace with more beans or hominy and use vegetable broth.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
White Chicken Chili with Hominy
Equipment
- Dutch oven or large pot
- cutting board
Ingredients
- 2 12.5 oz cans chicken breast, drained or 4 cups of cooked shredded chicken
- 2 15 oz cans white beans, drained and rinsed cannellini or Great Northern beans
- 2 15 oz cans of white hominy or one 24 oz can, drained and rinsed
- 1-2 roasted Hatch, Pueblo, or Anaheim green chiles, peeled and diced
- 4 cups low sodium chicken broth
- ½ diced white onion
- 2 diced garlic cloves
- ¼ teaspoon ground cumin
- salt and pepper to taste
Optional Toppings
- Sour cream
- Diced cilantro
- White shredded cheese like muenster, Monterey Jack, Chihuahua, or Oaxaca
- Lime juice
- Crumbled tortilla chips for an added bonus try the lime flavored ones
- Sliced pickled jalapeños and the juice for additional spice
Instructions
- Gather and prepare all of the canned products.
- Heat two tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and garlic and sauté until soft and fragrant.
- Add the drained canned chicken and use the back of the spoon to break up any big pieces.
- Add the drained and rinsed beans and hominy.
- Add the green chiles and chicken broth.
- Add the cumin and season with salt and pepper.
- Stir everything together and bring to a boil. Lower the heat and simmer for 10 minutes to allow all of the flavors to come together. Add more salt and pepper as needed.
- Serve with any of the garnishes listed.
Notes
- For more spice, add additional chopped green chiles than what's indicated. However, if you like less spice, add less chiles or remove the seeds and veins.
- You can substitute the roasted chiles with 2 7oz cans of green chiles
Nutrition
Originally published March 24, 2020. Updated post and photos January 2024 and again in January 2026.
Maggie
I used rotisserie chicken and frozen green chiles and this was so easy and everyone loved it! I especially love eating it with tortilla chips.
Gemma
I love it with rotisserie chicken! Thank you for trying it.
Paula
My family really enjoyed this!! Thank you, Gemma.
Gemma
Hi Paula, so happy to hear that. Thank you for trying it!
Bonnie
I made this for our Christmas potluck at work and everyone loved it. So quick, easy and delicious.
Gemma
Hi Bonnie, I am so happy to hear that! Thank you for trying it and for the comment.
everydaylatina
That's great! So glad you enjoy it.
Laura
This was an easy, quick, and delicious meal. I had everything in my pantry except for the chicken. I used rotisserie chicken and my family loved it. Thank you so much!
everydaylatina
Laura, thank you for the comment. I am so glad you tried the recipe out and that you and your family liked it!