White Bean Chicken Chili
This White Bean Chicken Chili is the coziest meal for a cool day. Made with a handful of wholesome ingredients. It has just the right amount of spice, it's hearty with white beans and lots of chicken. Delicious comfort food you can feel good about.
What You'll Love About White Bean Chicken Chili:
- Easy to make
- Simple ingredients
- Wholesome and healthy
- Cozy and delicious
I have been so excited to share this White Bean Chicken Chili with you. My good friend Lynette made a huge pot years ago at her son's birthday party and I fell in love. It was so simple but absolutely delicious; the kind of recipe that's hard to forget.
Unlike a lot of white chicken chili recipes this one does not have any cream. The broth is flavored with onions and garlic, a few spices, and green chiles. So easy yet satisfying in every way.
Of course you can dress it up with all your favorite chili toppings (which I do) like cheese, fresh avocado, and cilantro. It's seriously the best on a cold rainy day, or the cooler fall/winter months when you need to warm up your bones.
My Green Chili Chicken Enchilada Soup is another cozy recipe with great flavor and simple ingredients.
Simple Ingredients For White Bean Chicken Chili:
- Olive oil- I use this to sauté the veggies.
- Onions and garlic- The onions add some sweetness, and along with the garlic, flavor the broth.
- Green chiles- I use mild canned green chilis for this recipe.
- Spices and seasonings- Ground cumin, dried oregano, salt and pepper.
- Chicken- Chicken breast keep this chili nice and light but you can also swap in thigh meat for a richer flavor.
- White Beans- I use Northern white beans but you could also use navy or cannellini beans.
- Chicken broth- Make sure to use a good quality chicken broth. I like to use Better Than Bouillon Roasted Chicken Base (affiliate link.)
Toppings:
- Add your favorite chili toppings like shredded cheese, fresh avocado, cilantro, green onions, sour cream, and crushed tortilla chips.
How To Make This Chili:
See full instructions in recipe card below
Step One. In a soup pot sauté onions with olive oil until soft. Add garlic, seasonings, and green chiles.
Step Two. Place chicken on top of the veggies and pour in chicken broth. Cook chicken then shred or dice in small pieces.
Step Three. Add white beans and bring to a simmer. Cook a few more minutes and it's ready to serve with your favorite toppings.
Recipe Tips:
- 💡Short-cut- To make this chili even faster use pre-cooked chicken or purchase a rotisserie from your local grocery store.
- 💡Thicker chili- For a thicker chili use a potato masher to mash some of the beans after you add them to the chili. This will create a creamier thicker broth.
- 💡Creamier chicken chili- Add ½ cup of heavy cream or half and half after the cooking time to give the chili some creaminess.
Common Questions:
Yes! Freeze cooled chili in a freezer safe container for up to 3 months.
This chicken chili recipe will last 3-4 days in an airtight container in the refrigerator.
No. Actually what defines a chili is typically meat, broth, spices, and chili peppers. Other ingredients include beans and an assortment of veggies.
Yes! Add all the ingredients to the slow cooker and cook on low for 6-7 hours or high for 4-5. If using whole chicken breasts, shred chicken.
Other Recipes You Might Enjoy:
- Green Chili Chicken Enchilada Skillet
- Chicken Chili
- Turkey Chili with Pumpkin
- Slow Cooker Beef Chili
White Bean Chicken Chili
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion diced fine
- 2 garlic cloves minced
- 1 ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 (4) ounce can, mild diced green chiles
- 2 medium size boneless skinless chicken breast can also use chicken thighs
- 5 cups chicken stock plus more if needed use a good quality chicken stock
- 2 (15) ounce cans of northern white beans, drained and rinsed or use navy or cannellini beans
Instructions
- Heat soup pot over medium heat with olive oil. Add onions and sauté for 3-5 minutes or until soft. Stir in garlic, cumin, oregano, salt, pepper, and green chiles. Cook for 1-2 minutes.
- Place chicken on top of the veggies and pour in 5 cups of chicken broth. Bring to a boil then cover and reduce the heat to simmer for 20-25 minutes or until chicken reaches an internal temperature of 165°. Transfer chicken to a plate.
- Meanwhile add beans to the pot with the broth and bring to a simmer. While beans are simmering shred or dice chicken into small pieces.
- Add the prepared chicken back to the pot and bring to a simmer. Cook for 5-6 minutes more.
- Serve with your favorite chili toppings.
Notes
- Short-cut- To make this chili even faster use pre-cooked chicken or purchase a rotisserie from your local grocery store.
- Thicker chili- For a thicker chili use a potato masher to mash some of the beans after you add them to the chili. This will create a creamier thicker broth.
- Creamier chicken chili- Add ½ cup of heavy cream or half and half after the cooking time to give the chili some creaminess.
- Add your favorite chili toppings like shredded cheese, fresh avocado, cilantro, green onions, sour cream, and crushed tortilla chips.
Nutrition
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I made this for dinner tonight , it has so much flavor. It was delicious! I’ll be making this again, definitely !👍 Thanks Ang for sharing😊
Excellent! Thank you for taking the time to comment and review. I'm glad you enjoyed it!