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Easy Bush's White Chicken Chili Recipe

Bush's White Chicken Chili

iamwinfred
This hearty white chicken chili combines tender chicken, creamy white beans, and green chiles in a flavorful broth seasoned with cumin and oregano. It's a comforting one-pot meal that's perfect for chilly evenings and comes together in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 285 kcal

Equipment

  • Large Dutch oven or heavy pot 5-6 quart capacity
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons

Ingredients
  

  • 2 tablespoons olive oil 30ml
  • 1 pound boneless skinless chicken breasts 450g, cut into 1-inch pieces
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 3 cloves garlic minced
  • 2 cans great northern beans 15.5 oz or 439g each, drained and rinsed
  • 1 can white navy beans 15.5 oz or 439g, drained and rinsed
  • 2 cans diced green chiles 4 oz or 113g each
  • 4 cups chicken broth 950ml, low sodium recommended
  • 1 teaspoon ground cumin 5ml
  • 1 teaspoon dried oregano 5ml
  • 1/2 teaspoon salt 2.5ml, adjust to taste
  • 1/4 teaspoon black pepper 1.25ml
  • 1/4 teaspoon cayenne pepper 1.25ml, optional for heat

For Serving

  • sour cream
  • shredded Monterey Jack cheese
  • fresh cilantro chopped
  • tortilla chips for dipping
  • lime wedges

Instructions
 

  • Heat olive oil in a large Dutch oven over medium-high heat. Add chicken pieces and cook for 5-6 minutes until lightly browned on all sides.
  • Add diced onion to the pot and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  • Add all three cans of beans, green chiles, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper. Stir well to combine.
  • Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until chili has thickened slightly and flavors have melded.
  • Taste and adjust seasonings as needed. Serve hot topped with sour cream, shredded cheese, cilantro, and lime wedges, with tortilla chips on the side.

Notes

  • For extra creaminess, mash about 1/3 of the beans before adding them to the pot.
  • You can use rotisserie chicken instead of raw chicken breasts - just add it during the last 10 minutes of simmering.
  • Substitute chicken thighs for breasts for more flavor and moisture.
  • For a spicier chili, add 1 diced jalapeño with the onions or increase cayenne pepper to taste.
  • This chili tastes even better the next day after flavors have melded - make it ahead for easy meal prep.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • To thicken the chili more, simmer longer uncovered or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
  • For a vegetarian version, omit chicken and use vegetable broth, adding an extra can of beans and some diced zucchini.
  • Top with crushed tortilla chips, diced avocado, or a dollop of Greek yogurt for variation.
  • This recipe doubles easily for feeding a crowd or freezing portions for later.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 32gProtein: 25gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 45mgSodium: 620mgPotassium: 580mgFiber: 9gSugar: 3gVitamin A: 6IUVitamin C: 15mgCalcium: 10mgIron: 20mg
Keyword chicken chili, easy weeknight dinner, one pot meal, white bean chili, white chili
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