White Bean Chicken Chili is a comforting and hearty dish that’s perfect for chilly days. It combines tender chicken, creamy white beans, and a mix of mild spices to create a cozy bowl full of flavor and texture. The gentle heat and subtle smokiness make it a great change from the usual chili, and the beans give it a wonderful creaminess without needing any cheese or cream.
I love making this chili when I want something that feels homey but still healthy and filling. What’s great about it is how easy it is to throw together, and the leftovers taste even better the next day. I always add a squeeze of fresh lime and some chopped cilantro on top—that little fresh touch really brightens the dish right up.
One of my favorite ways to enjoy White Bean Chicken Chili is with some crunchy tortilla chips or warm cornbread on the side. It’s also perfect for a casual weeknight dinner or for serving a crowd because it’s simple and satisfying. Whenever I make this chili, it’s a guaranteed crowd-pleaser that brings everyone back for seconds.
Key Ingredients & Substitutions
White Beans: Cannellini or Great Northern beans are creamy and hold their shape well. If you don’t have these, navy beans or butter beans work great too. Use canned for convenience or cook dried beans ahead of time for more flavor.
Chicken: I like shredded rotisserie chicken because it’s easy and adds great flavor. You can substitute with cooked chicken breast or thighs. For a vegetarian version, try adding extra beans and veggies instead of chicken.
Green Chilies: Canned diced green chilies add a mild heat and depth. If unavailable, you can use roasted poblano peppers or canned jalapeños for a spicier kick. Remove seeds if you prefer less heat.
Spices: Ground cumin, oregano, and chili powder give the chili its warmth. Feel free to adjust chili powder to your heat preference or try smoked paprika for a subtle smoky flavor.
How Do You Get a Rich Flavor Without Lots of Time?
This chili’s great taste comes from layering flavors step-by-step, even if you’re in a hurry. Here’s how:
- Sauté onion until soft to bring out its sweetness, then add garlic and jalapeño just long enough to release their aroma without burning.
- Bloom the spices by cooking them briefly in the oil before adding broth—this releases their essential oils and deepens flavor.
- Simmer with beans, chicken, and veggies to meld flavors without overcooking the chicken.
- Finish with fresh cilantro and lime juice to brighten the whole dish.
Taking these simple steps adds layers of flavor that make the chili taste like you spent hours on it, even on a busy day!
Equipment You’ll Need
- Large pot – I prefer a sturdy, heavy-bottomed pot to evenly cook everything without sticking.
- Cutting board and knife – for chopping onions, garlic, and jalapeños easily and safely.
- Can opener – to open the beans, green chilies, and diced tomatoes quickly.
- Stirring spoon – a wooden or silicone spoon helps mix everything gently without scratching the pot.
- Measuring cups and spoons – for accurate spice and broth measurements to balance flavors.
Flavor Variations & Add-Ins
- Spicy boost: Add a dash of hot sauce or cayenne pepper if you like more heat.
- Vegetarian: Skip the chicken and add extra beans, corn, and chopped bell peppers for a filling meatless version.
- Cheese topping: Sprinkle crumbled queso fresco, feta, or shredded cheddar on top before serving for added richness.
- Fresh herbs: Besides cilantro, add chopped green onions or parsley for extra freshness and color.
How to Make White Bean Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and diced (optional for mild heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 2 cans (15 oz each) white beans, drained and rinsed (such as cannellini or Great Northern beans)
- 3 cups low sodium chicken broth
- 1 cup diced green chilies (canned)
- 1 cup diced tomatoes (fresh or canned)
- Salt and black pepper to taste
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- Optional toppings: crumbled queso fresco or feta cheese, sour cream, avocado slices, tortilla chips
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and roughly 25 minutes for cooking. In total, you’ll be making this hearty chili in around 35 minutes—perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it’s soft and translucent. Stir in the minced garlic and diced jalapeño peppers (if using), cooking for another 1-2 minutes until fragrant.
2. Add the Spices:
Mix in the ground cumin, dried oregano, and chili powder. Stir constantly for about 30 seconds to bring out the flavors of the spices.
3. Add Broth and Main Ingredients:
Pour the chicken broth into the pot and bring the mixture to a gentle simmer. Then add shredded chicken, white beans, diced green chilies, and diced tomatoes. Stir everything together to combine well.
4. Simmer to Blend Flavors:
Let the chili simmer uncovered for about 20-25 minutes. This helps the flavors meld and the chili to thicken slightly. Stir occasionally to keep everything from sticking to the bottom.
5. Finish and Serve:
Season the chili with salt and black pepper to your taste. Just before serving, stir in the fresh chopped cilantro and the juice of one lime. Spoon the chili into bowls and top with your favorite garnishes like crumbled queso fresco, sour cream, avocado slices, or crunchy tortilla chips.
Enjoy your warm and delicious White Bean Chicken Chili!
Can I Use Frozen Chicken for This Chili?
Yes, you can! Just make sure to fully thaw the chicken before shredding it. Thaw it overnight in the fridge or use the defrost setting on your microwave for faster thawing.
How Can I Make This Chili Spicier or Milder?
For more heat, add extra jalapeños or a pinch of cayenne pepper. To make it milder, remove the seeds from jalapeños or skip them altogether.
Can I Prepare This Chili in Advance?
Absolutely! White Bean Chicken Chili tastes even better the next day after flavors have melded. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw frozen chili in the fridge overnight before reheating.
