Warm, hearty, and packed with flavor, white bean chicken chili is pure comfort in a bowl. Made with tender chicken, creamy white beans, and savory spices, it’s perfect for cozy nights or a satisfying family meal. Top it with avocado, tortilla chips, or fresh lime for the perfect finish!
Key Benefits of white bean chicken chili
- Rich and Hearty: Made with creamy white beans, tender chicken, and bold spices, this chili is satisfying and full of flavor.
- Easy to Make: Whether you use a stovetop, slow cooker, or Instant Pot, this recipe comes together with minimal effort.
- Nutritious and Filling: Packed with protein, fiber, and wholesome ingredients, it’s a meal that keeps you full and energized.
- Customizable: Adjust the spice level, swap ingredients, or add toppings like avocado, tortilla chips, or shredded cheese for extra flavor.
- Great for Meal Prep: This chili tastes even better the next day, making it perfect for leftovers, freezing, or batch cooking.
Ingredients for white bean chicken chili
Boneless, skinless chicken breasts – Chicken breasts provide lean protein and absorb the broth and spices, offering the right texture and heartiness for the chili.
White beans – Great Northern or cannellini beans create a creamy texture, absorb spices well, and add fiber and protein to the dish.
Chicken broth – The liquid base adds richness and depth to the chili, with low-sodium versions offering a lighter option.
Onion – Provides savory sweetness and flavor.
Garlic – Adds aromatic depth to the chili.
Green chilies – Mild heat and tanginess that balance the creaminess.
Ground cumin – Essential for a warm, earthy flavor.
Dried oregano – Adds herbal flavor to balance the spices.
Chili powder – Mild heat and depth, adjustable to taste.
Salt – Enhances overall flavor without being too salty.
Black pepper – Adds a subtle heat to round out the flavor.
Sour cream or Greek yogurt (optional) – This adds creaminess and balances the heat.
Monterey Jack cheese (optional) – Adds melty cheese for extra richness.
Instructions for white bean chicken chili
Prepare the Chicken – Place chicken breasts in a pot or slow cooker with broth. Cook on the stovetop for 15-20 minutes or in a slow cooker for 2-5 hours. Shred the chicken once cooked.
Sauté the Aromatics – In the same pot, sauté diced onion for 3-4 minutes, then add garlic and cook for 30 seconds.
Add the Remaining Ingredients – white beans, green chilies, shredded chicken, and seasonings. Pour in the rest of the chicken broth and stir.
Simmer and Thicken – Let the chili simmer for 20-30 minutes. Mash beans or blend some of the soup for a thicker texture.
Finish with Creaminess – Stir in sour cream or Greek yogurt and cheese for creaminess. Adjust seasoning as needed.
Serve and Enjoy – Serve in bowls and top with cilantro, lime, or tortilla chips. Enjoy!
Pro Tips for white bean chicken chili
Shred the Chicken for Maximum Flavor: Shredding the chicken allows it to soak up all the rich flavors from the broth and spices. For even more flavor, you can sear the chicken breasts before cooking them to create a nice crust that adds depth to the dish.
Simmer for Longer Flavor: The longer you let the chili simmer, the more the flavors will meld together. If you have the time, let it cook for an extra 15-20 minutes to let everything come together beautifully.
Control the Heat: Not a fan of spice? You can adjust the heat by using mild green chilies or omitting the chili powder. If you like it spicier, add some jalapeños or a pinch of cayenne pepper.
Add Creaminess with Cheese and Sour Cream: For an extra creamy texture, don’t skip the sour cream or Greek yogurt. It adds richness and helps balance out the heat. If you prefer a cheesier version, stir in more Monterey Jack cheese before serving.
Leftovers Are Better: This white bean chicken chili actually tastes better the next day as the flavors have more time to develop. Make extra and store it in an airtight container for up to 3 days. You can also freeze it for up to 3 months—just reheat it on the stovetop and stir occasionally.
Thicken It Your Way: If you like a thicker chili, you can mash some of the beans with a spoon or use an immersion blender for a smoother texture. Alternatively, mix in a cornstarch slurry (cornstarch and water) to thicken it up.
Variations for white bean chicken chili
One of the best things about white bean chicken chili is how customizable it is. Here are a few variations to make it your own:
Add Vegetables: For a heartier dish, toss in some diced bell peppers, carrots, or zucchini. These veggies will add both color and nutrients to the chili.
Swap the Protein: While chicken is classic, you can easily swap it for ground turkey or shredded rotisserie chicken for a quicker option. You could even go vegetarian by using plant-based protein or extra beans.
Use Different Beans: If you prefer a different texture or flavor, try swapping the white beans for Great Northern beans or cannellini beans. Each brings a slight twist to the dish.
Spice It Up: To really amp up the heat, add some jalapeños, chipotle peppers, or cayenne pepper for a smokier, spicier kick.
Serving Suggestions for white bean chicken chili
Pair with Fresh Bread: Serve your chili with crusty bread, like a warm baguette or cornbread. The bread is perfect for dipping and soaking up all that creamy goodness.
Add a Dollop of Yogurt: For added creaminess, serve a spoonful of Greek yogurt or sour cream on top. It balances out the heat and adds a rich texture.
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FAQs about white bean chicken chili
What are white beans for chicken chili?
White beans, such as Great Northern beans or cannellini beans, are commonly used in white bean chicken chili due to their creamy texture and mild flavor. These beans absorb the spices and broth, making them a great base for this hearty dish. They also provide extra fiber and protein, making the chili more filling and nutritious.
What is the secret ingredient in white chicken chili?
The “secret” ingredient in many white chicken chili recipes is cumin. This warm, earthy spice adds depth and enhances the overall flavor of the dish. Some versions also incorporate green chilies, which give the chili a mild heat and tangy taste, balancing the richness of the beans and chicken.
Is white chicken chili healthy?
Yes, white chicken chili can be a very healthy option. It’s packed with lean chicken breast, fiber-rich white beans, and nutrient-dense vegetables like onions and garlic. It’s a great source of protein, and the ingredients are lower in fat compared to traditional beef chili, making it a lighter, healthier choice for a meal.
How to thicken white bean chicken chili?
If you prefer a thicker chili, you can mash some of the beans with a spoon or use an immersion blender to blend part of the soup. Another option is to add a cornstarch slurry (mix cornstarch with a little water) and stir it into the chili to thicken the broth without changing the flavor.
white bean chicken chili
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cans 15 oz each white beans, rinsed and drained
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 4 oz diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream or Greek yogurt optional
- ½ cup shredded Monterey Jack cheese optional
Instructions
Prepare the Chicken
- Start by placing the boneless, skinless chicken breasts in a large pot or slow cooker. Add in the chicken broth, ensuring the chicken is fully submerged.
- Cook the chicken: If you’re using the stovetop, bring the broth to a boil, then reduce the heat and simmer for 15-20 minutes or until the chicken is cooked through. If you’re using a slow cooker, cook on low for 4-5 hours or on high for 2-3 hours.
- Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Set it aside.
Sauté the Aromatics
- In the same pot or slow cooker, add a little oil over medium heat and sauté the diced onion for about 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Add the Remaining Ingredients
- Add the rinsed white beans, green chilies, and shredded chicken back into the pot. Stir in the ground cumin, chili powder, dried oregano, salt, and black pepper.
- Pour in the remaining chicken broth and stir everything together, ensuring the beans and chicken are evenly distributed.
Simmer and Thicken
- Let the chili simmer on low heat for 20-30 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- For a thicker texture, you can mash some of the beans with a spoon or blend a portion of the soup and then return it to the pot.
Finish with Creaminess
- Once the chili has thickened to your desired consistency, stir in the sour cream or Greek yogurt and shredded cheese (if using). This will give your chili a rich, creamy finish.
- Adjust the seasoning with additional salt or pepper if needed.
Serve and Enjoy
- Ladle the chili into bowls and top with your favorite toppings, like fresh cilantro, a squeeze of lime juice, or some tortilla chips for extra crunch. Enjoy this comforting, flavorful dish!