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Best White Bean Chicken Chili Recipe

White Bean Chicken Chili

iamwinfred
This hearty white bean chicken chili is a comforting twist on traditional chili, featuring tender chicken, creamy white beans, and green chiles in a flavorful broth. It's lighter than red chili but just as satisfying, with a perfect balance of spice and creaminess that makes it ideal for cozy weeknight dinners or game day gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 bowls
Calories 385 kcal

Equipment

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

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts 450g, cut into 1-inch pieces
  • 1 medium yellow onion about 1.5 cups or 225g, diced
  • 3 cloves garlic minced
  • 2 cans great northern beans 15 oz/425g each, drained and rinsed
  • 1 can diced green chiles 4 oz/115g
  • 4 cups chicken broth 950ml
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream 120ml, or sour cream

For Serving

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

Instructions
 

  • Heat olive oil in a large pot over medium-high heat. Add diced chicken and cook until no longer pink, about 5-7 minutes.
  • Add onion and cook until softened, about 4 minutes. Stir in garlic and cook for 1 minute until fragrant.
  • Add beans, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • For a thicker chili, mash about 1 cup of the beans against the side of the pot with a wooden spoon or use an immersion blender to partially blend.
  • Stir in heavy cream and cook for 2-3 minutes until heated through. Taste and adjust seasonings as needed.
  • Serve hot in bowls topped with shredded cheese, sour cream, cilantro, lime wedges, and crushed tortilla chips.

Notes

  • Make it ahead: This chili tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days.
  • Freezer friendly: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • Protein swap: Use rotisserie chicken or leftover turkey to save time. Add it in the last 10 minutes of cooking.
  • Bean options: Cannellini beans or navy beans work just as well as great northern beans.
  • Spice level: Adjust heat by adding more or less cayenne pepper, or use jalapeños instead of canned green chiles.
  • Dairy-free option: Skip the heavy cream or use coconut milk for a dairy-free version.
  • Slow cooker method: Brown chicken and sauté aromatics first, then transfer everything except cream to slow cooker. Cook on low for 4-6 hours, stir in cream before serving.
  • Thickening tip: If chili is too thin, simmer uncovered for an additional 10 minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
  • Serving suggestions: Pair with cornbread, over baked potatoes, or with warm flour tortillas.
  • Leftovers: Use as a filling for quesadillas, burritos, or nachos for a quick second meal.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 32gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 890mgPotassium: 685mgFiber: 8gSugar: 3gVitamin A: 8IUVitamin C: 15mgCalcium: 12mgIron: 20mg
Keyword chicken chili, comfort food, easy weeknight dinner, white bean chili, white chili
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