White Chicken Chili with Sausage | inasouthernkitchen.com

While I love classic chili and my family loves my chili without beans, we also enjoy this White Chicken Chili with Sausage. It’s spicy and bursting with flavor from jalapeños, spices and green chilis—a little spicy but you can cut back on the peppers if you like it milder. I use chicken sausage but regular pork sausage would be fine as well.

White Chicken Chili

White chicken chili has a bit of a Southwestern flavor to it, with cilantro and lime juice adding bright flavor. We like to top the chili with some salsa verde and sour cream.

White Chicken Chili

This recipe for white chicken chili makes a pretty large amount, so it’s great for a game day party, tailgating, or any occasion you want to have a large gathering. I usually make a pot of this chili and share some with friends then put a couple of bags in the freezer for us to enjoy later.

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4.70 from 10 votes

White Chicken Chili with Sausage

Step out of the traditional and try this white chicken chili with sausage, spiced with peppers and full of fresh flavor from cilantro and limes.
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Servings: 12 servings
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  • 4 tablespoons olive oil
  • 2 large onions, chopped
  • 2 jalapenos, seeds and stems removed, diced
  • 6 garlic cloves, minced
  • 2 lbs. ground chicken
  • 2 lbs. chicken Italian sausage, sliced
  • 2 teaspoons salt, plus more for seasoning
  • 4 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 tablespoons chili powder
  • ½ cup flour
  • 4 15- oz. cans cannellini or other white beans, rinsed and drained
  • 2 cans green chiles, drained
  • Juice from one lime
  • 8 cups low-sodium chicken stock
  • 2 cups freshly grated Parmesan cheese
  • Freshly ground black pepper for seasoning
  • ½ cup chopped fresh cilantro


  • In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and jalapeno and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, oregano, and chili powder.
  • Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Add the chicken slices and brown slightly. Stir the flour into the chicken mixture. Add the beans, green chiles, lime juice, and chicken stock. You can mash some of the beans to thicken the chili. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
  • Simmer for 55-60 minutes until the liquid has reduced and the chili has thickened. If you like the chili even thicker, just mix a couple of tablespoons of cornstarch with about a quarter cup of cold water and pour in the pot. Add the Parmesan cheese and cilantro and simmer for another 10 minutes. Season with salt and pepper, to taste.
  • Ladle the chili into serving bowls. Drizzle with salsa verde and top with sour cream.


Serving: 12servings, Calories: 356kcal, Carbohydrates: 16g, Protein: 28g, Saturated Fat: 6g, Cholesterol: 96mg, Sodium: 1230mg, Fiber: 3g, Sugar: 3g
Course: Soups
Cuisine: American
Calories: 356
Keyword: chicken chili with sausage, white chicken chili, white chicken chili with sausage
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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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4.70 from 10 votes (10 ratings without comment)

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