Forget everything you think you know about chili. This White Bean Chicken Chili isn’t your typical red, tomato-based stew. It’s a creamy, comforting, and surprisingly light dish packed with flavor, protein, and a gentle warmth that’s perfect for a chilly evening (or any evening, really!). We’re ditching the beef and embracing tender chicken, hearty white beans, and a blend of spices that will have you reaching for seconds. It’s a family favorite, easily customizable, and comes together faster than you might expect. Prepare to be obsessed!
Why You’ll Love This
- Flavorful & Comforting: The combination of chicken, white beans, green chiles, and spices creates a deeply satisfying and flavorful chili.
- Healthy & Filling: Packed with protein and fiber, this chili will keep you full and energized.
- Quick & Easy: Ready in under an hour, making it perfect for weeknight dinners.
- Customizable: Easily adjust the spice level and add your favorite toppings.
- Crowd-Pleaser: A guaranteed hit with family and friends!
Ingredients & Equipment
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chiles, undrained
- 1/2 cup sour cream or Greek yogurt
- Juice of 1/2 lime
- Salt and pepper to taste
Toppings (Optional):
- Shredded Monterey Jack cheese
- Avocado, diced
- Cilantro, chopped
- Tortilla chips
- Sour cream or Greek yogurt
- Lime wedges
Equipment:
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-Step Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Brown Chicken: Add chicken pieces to the pot and cook until browned on all sides. It doesn’t need to be cooked through at this point.
- Add Spices: Stir in cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
- Simmer: Pour in chicken broth, add great northern beans and diced green chiles. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through and tender.
- Creamy Finish: Remove from heat. Stir in sour cream (or Greek yogurt) and lime juice. Season with salt and pepper to taste.
- Serve & Enjoy: Ladle chili into bowls and top with your favorite toppings.
Pro Tips
- Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Simmering for the recommended time ensures it stays tender.
- Spice Level: Adjust the amount of cayenne pepper to control the heat. Start with a small amount and add more to taste.
- Bean Variation: Cannellini beans or navy beans can be substituted for great northern beans.
- Slow Cooker Option: Combine all ingredients (except sour cream and lime juice) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in sour cream and lime juice before serving.
- Blending for Extra Creaminess: For a super creamy chili, use an immersion blender to partially blend about 1-2 cups of the chili before adding the sour cream.
Storing Leftovers
Leftover White Bean Chicken Chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well! Allow the chili to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave in 2-minute intervals.
Print
White Bean Chicken Chili
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This comforting white chicken chili is easy to make with hearty white beans, zesty seasonings, and rotisserie chicken. A favorite weeknight meal!
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeno, minced
30 ounces white beans, rinsed and drained
4 ounces diced green chiles
3 to 4 cups chicken broth (depending on how thick you want your chili)
Juice of 1 lime
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
2 cups shredded rotisserie chicken (or shredded cooked chicken)
1/3 cup chopped cilantro
Salt and black pepper, to taste
Optional toppings: avocado slices, shredded cheese, sour cream, cilantro
Instructions
1. In a large pot, heat the olive oil over medium high heat. Cook the onion until translucent, about 3-4 minutes. Add in the garlic and jalapeno and cook for 2 more minutes.
2. Add the white beans, green chiles, chicken broth, lime juice, cumin, chili powder, oregano, chicken, cilantro, salt, and pepper. Stir and let simmer on low heat for 15 minutes.
3. Ladle chili into bowls and serve with desired toppings.
Notes
You can control the thickness of this chili by adjusting the amount of chicken broth.
For extra heat, add another jalapeno or a pinch of cayenne pepper.
Use leftover roast chicken if you don’t have rotisserie.
This chili stores well in the fridge for up to 4 days and also freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 327
- Sugar: 1
- Sodium: 211
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 28
- Cholesterol: 54