White Bean Chicken Chili Recipe

I developed a White Bean Chicken Chili Recipe that hinges on a single unexpected pantry staple, and I can’t wait to share the secret.

I love a bowl that surprises you. My White Bean Chicken Chili Recipe started as a pantry experiment and somehow turned into something everyone asks for seconds of.

It blends tender chicken, white beans and sweet corn into a bright savory broth, with the warm bite of yellow onion and garlic lifting every spoonful. I steal ideas from White Bean Chicken Chili Slow Cooker posts when I want shortcuts, but the thing that got me hooked was the unexpected depth, like it’s simple but not basic and keeps you guessing.

Honestly I keep finding new little tweaks that make it better, every single time.

Ingredients

• Creamy white beans add fiber and protein, make chili hearty and comforting.
• Lean chicken brings protein and keeps it filling, perfect for weeknight dinners.
• Sweet, savory onion adds carbs and depth, caramelizes into rich flavor.
• Sharp, aromatic garlic boosts flavor and may help immune health a bit.
• Smoky green chiles and jalapeño add brightness and a gentle spicy kick.
• Sweet corn gives little pops of sweetness and extra fiber, kids usually love.
• Warm cumin and oregano add earthy, savory notes, not overpowering but essential.
• Fresh lime brightens with acid, cilantro adds herbal lift, both lighten richness.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 1 jalapeño, seeded and finely chopped (optional)
• 1 1/2 pounds boneless skinless chicken breasts (about 2 large) or 3 cups cooked shredded chicken
• 4 cups low sodium chicken broth
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
• 1 cup frozen corn or 1 (15 oz) can drained
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper or crushed red pepper flakes optional
• Salt 1 to 1 1/2 teaspoons to taste
• 1/2 teaspoon black pepper
• Juice of 1 lime (about 2 tablespoons)
• 1/2 cup chopped fresh cilantro (for garnish)
• Sour cream, shredded Monterey Jack or cheddar cheese, and tortilla chips for serving (optional)

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat, add the diced yellow onion and saute until soft and translucent about 5 minutes, then stir in the minced garlic, diced green chiles and the chopped jalapeño if using, cook 30 to 60 seconds until fragrant but dont let the garlic burn.

2. If using raw chicken breasts, season them with 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper then add to the pot with 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder and the 1/4 teaspoon cayenne or red pepper flakes if you want heat, brown the breasts 2 to 3 minutes per side to get some color. If using 3 cups cooked shredded chicken, skip the browning and just add the spices to the onion mixture to bloom them.

3. Pour in 4 cups low sodium chicken broth, scrape up any browned bits, bring to a simmer, reduce heat to low and cover. If you cooked raw breasts simmer until chicken reaches 165 F or is cooked through about 15 to 20 minutes. If using pre-cooked chicken just let the broth come to a gentle simmer for flavor.

4. Remove the cooked chicken breasts to a cutting board, shred with two forks, then return the shredded chicken to the pot. If you used pre-shredded or rotisserie chicken add it now so it warms through but doesnt overcook.

5. Add the drained and rinsed 2 cans cannellini or great northern beans and the 1 cup frozen corn or drained canned corn, stir well and simmer uncovered 8 to 10 minutes to let flavors meld.

6. Taste and adjust seasoning, add more salt up to 1 1/2 teaspoons if needed, a little more chili powder or cayenne if you like it spicier, and more black pepper if desired.

7. For a thicker, creamier chili smash about a cup of the beans with the back of a spoon or use an immersion blender and puree a small portion then stir back in, this gives body without cream.

8. Turn off the heat and stir in the juice of 1 lime (about 2 tablespoons) and 1/2 cup chopped fresh cilantro, taste again and tweak if needed.

9. Serve hot topped with sour cream, shredded Monterey Jack or cheddar, extra cilantro and tortilla chips on the side, lime wedges are great for squeezing over individual bowls.

Equipment Needed

1. large heavy pot or Dutch oven for sautéing and simmering
2. cutting board
3. chef’s knife
4. wooden spoon or heatproof spatula for stirring
5. measuring spoons and 1-cup measuring cup
6. tongs plus two forks for browning and shredding chicken
7. colander or fine-mesh strainer to drain and rinse beans
8. immersion blender or potato masher to smash some beans for body (optional)
9. instant-read meat thermometer to check chicken reaches 165 F

FAQ

White Bean Chicken Chili Recipe Substitutions and Variations

• Chicken: swap with shredded rotisserie or smoked turkey (same amount), or for a vegetarian version use firm tofu, pressed and cubed, or 2 cups shredded jackfruit. Cooked timing might change a bit so watch it.
• Cannellini / great northern beans: use navy beans, pinto beans, or even chickpeas (same 2 cans). Pinto will give a creamier, earthier flavor, chickpeas will be a bit firmer.
• Diced green chiles / jalapeño: use roasted poblano or a diced mild green bell pepper if you want less heat. For smoky heat try 1 minced chipotle in adobo but use less, about 1 teaspoon chopped, it’s spicy.
• Lime / cilantro garnish: lemon juice works fine in place of lime (use same amount). Swap cilantro with chopped flat leaf parsley or fresh basil if you dont like cilantro, they keep it bright but different.

Pro Tips

– Pat the chicken dry and brown it hot and fast in batches so it actually gets color, dont crowd the pot. That browned fond is flavor gold, so when you add the broth scrape it up well with a wooden spoon.

– If you want body without cream, stir in 1 to 2 tablespoons masa harina or a couple crushed corn tortillas near the end and simmer a few minutes, it thickens and adds a nice corn flavor. Alternatively puree just a cup of beans with an immersion blender for a creamier texture but still some whole beans for bite.

– Layer your acidity and herbs at the end, not the start. Add lime juice little by little and hold back half the cilantro for garnish so the bright notes stay fresh. If the soup tastes flat a tiny splash of apple cider vinegar will wake it right up.

– Plan for leftovers: the flavors deepen after a day, but beans soak up liquid so keep extra broth when storing. Freeze in single-serve portions without dairy toppings, reheat gently and finish with fresh lime, cilantro and a dollop of sour cream or cheese.

White Bean Chicken Chili Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I developed a White Bean Chicken Chili Recipe that hinges on a single unexpected pantry staple, and I can't wait to share the secret.

Pin

Servings

6

servings

Calories

280

kcal

Equipment: 1. large heavy pot or Dutch oven for sautéing and simmering
2. cutting board
3. chef’s knife
4. wooden spoon or heatproof spatula for stirring
5. measuring spoons and 1-cup measuring cup
6. tongs plus two forks for browning and shredding chicken
7. colander or fine-mesh strainer to drain and rinse beans
8. immersion blender or potato masher to smash some beans for body (optional)
9. instant-read meat thermometer to check chicken reaches 165 F

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced (about 1 cup)

• 3 cloves garlic, minced

• 1 (4 oz) can diced green chiles

• 1 jalapeño, seeded and finely chopped (optional)

• 1 1/2 pounds boneless skinless chicken breasts (about 2 large) or 3 cups cooked shredded chicken

• 4 cups low sodium chicken broth

• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed

• 1 cup frozen corn or 1 (15 oz) can drained

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon chili powder

• 1/4 teaspoon cayenne pepper or crushed red pepper flakes optional

• Salt 1 to 1 1/2 teaspoons to taste

• 1/2 teaspoon black pepper

• Juice of 1 lime (about 2 tablespoons)

• 1/2 cup chopped fresh cilantro (for garnish)

• Sour cream, shredded Monterey Jack or cheddar cheese, and tortilla chips for serving (optional)

Directions

• Heat 1 tablespoon olive oil in a large pot over medium heat, add the diced yellow onion and saute until soft and translucent about 5 minutes, then stir in the minced garlic, diced green chiles and the chopped jalapeño if using, cook 30 to 60 seconds until fragrant but dont let the garlic burn.
• If using raw chicken breasts, season them with 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper then add to the pot with 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder and the 1/4 teaspoon cayenne or red pepper flakes if you want heat, brown the breasts 2 to 3 minutes per side to get some color. If using 3 cups cooked shredded chicken, skip the browning and just add the spices to the onion mixture to bloom them.
• Pour in 4 cups low sodium chicken broth, scrape up any browned bits, bring to a simmer, reduce heat to low and cover. If you cooked raw breasts simmer until chicken reaches 165 F or is cooked through about 15 to 20 minutes. If using pre-cooked chicken just let the broth come to a gentle simmer for flavor.
• Remove the cooked chicken breasts to a cutting board, shred with two forks, then return the shredded chicken to the pot. If you used pre-shredded or rotisserie chicken add it now so it warms through but doesnt overcook.
• Add the drained and rinsed 2 cans cannellini or great northern beans and the 1 cup frozen corn or drained canned corn, stir well and simmer uncovered 8 to 10 minutes to let flavors meld.
• Taste and adjust seasoning, add more salt up to 1 1/2 teaspoons if needed, a little more chili powder or cayenne if you like it spicier, and more black pepper if desired.
• For a thicker, creamier chili smash about a cup of the beans with the back of a spoon or use an immersion blender and puree a small portion then stir back in, this gives body without cream.
• Turn off the heat and stir in the juice of 1 lime (about 2 tablespoons) and 1/2 cup chopped fresh cilantro, taste again and tweak if needed.
• Serve hot topped with sour cream, shredded Monterey Jack or cheddar, extra cilantro and tortilla chips on the side, lime wedges are great for squeezing over individual bowls.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 436g
• Total number of serves: 6
• Calories: 280kcal
• Fat: 7.2g
• Saturated Fat: 1g
• Trans Fat: 0g
• Polyunsaturated: 0.7g
• Monounsaturated: 1.2g
• Cholesterol: 96mg
• Sodium: 592mg
• Potassium: 707mg
• Carbohydrates: 25g
• Fiber: 6.7g
• Sugar: 4g
• Protein: 41g
• Vitamin A: 800IU
• Vitamin C: 15mg
• Calcium: 67mg
• Iron: 1.7mg