If you’re on the hunt for a comforting, hearty, and utterly flavorful meal, this White Bean Chicken Chili Recipe is about to become your new obsession. It’s a perfect blend of tender shredded chicken, creamy white beans, and just the right kick of green chilies and spices, all simmered together into a bowl of cozy goodness. Whether it’s a chilly evening or a weekend dinner treat, this chili delivers warmth, satisfaction, and that lovely creamy texture that keeps you coming back for more.
Ingredients You’ll Need
Gathering the right ingredients sets the stage for a White Bean Chicken Chili Recipe that’s bursting with vibrant flavors and smooth textures. Each ingredient plays a vital role—from the tender chicken and creamy beans to the fragrant spices that give this chili its signature personality.
- Olive oil: A splash of this adds a subtle richness and helps soften the onions and garlic beautifully.
- Medium onion, diced: Provides a sweet and savory base that balances the dish perfectly.
- Garlic cloves, minced: Adds aromatic depth and a little punch to every spoonful.
- Boneless, skinless chicken breasts or thighs: The star protein, tender and easy to shred for the perfect chili bite.
- White beans (Great Northern or cannellini): Creamy and hearty, they bring bulk and smoothness to the chili.
- Diced green chilies: Offer a mild heat and fresh flavor, keeping things interesting without overwhelming.
- Ground cumin: This warm spice brings earthiness and a hint of smokiness.
- Ground coriander: Adds a citrusy, nutty undertone to the spice blend.
- Chili powder: Introduces a gentle heat and rich chili flavor.
- Oregano: Brings an herbal finish that rounds out the spices beautifully.
- Chicken broth: The flavorful base that keeps everything moist and vibrant.
- Sour cream: For a luscious creaminess and tangy balance.
- Heavy cream or half-and-half: Enhances the silky texture, making this chili irresistibly smooth.
- Juice of one lime: A burst of citrus brightness that lifts all the flavors.
- Salt and pepper: Essential seasonings to bring all the flavors to life.
- Fresh cilantro, chopped: A fragrant, fresh garnish that adds color and zest.
- Optional garnishes (shredded cheese, avocado slices, tortilla chips): Perfect for adding texture and extra layers of flavor.
How to Make White Bean Chicken Chili Recipe
Step 1: Cook the Chicken
Start by heating the olive oil in a large pot over medium heat, then add your diced chicken seasoned with salt and pepper. Cooking it until browned and cooked through ensures your chicken stays juicy with a lovely golden exterior. Once done, remove the chicken and set it aside for later—this step builds the foundation of your chili’s meaty goodness.
Step 2: Sauté the Onions and Garlic
Next, in the same pot, toss in your diced onion and cook until it softens and turns slightly translucent, releasing its natural sweetness. Adding minced garlic after keeps its flavor fresh and aromatic, infusing the dish with that irresistible garlicky warmth that every chili deserves.
Step 3: Build the Chili Base
Here’s where the magic starts to happen—add diced green chilies along with your carefully measured spices: cumin, oregano, coriander, and chili powder. These spices meld together to create a rich, fragrant base. Pour in the chicken broth and bring everything to a gentle simmer, letting those flavors deepen and mingle beautifully.
Step 4: Add the Beans and Chicken
Once your base has simmered, stir in the drained white beans followed by the cooked chicken. This combo allows the chicken to soak up the bold flavors while the beans add creaminess and body to the chili. Let it all simmer for 20 to 25 minutes, giving the dish time to develop that incredible, comforting taste.
Step 5: Finish with Creaminess (Optional)
For an even richer and silkier White Bean Chicken Chili Recipe, stir in sour cream or Greek yogurt just before serving. This simple step adds luscious creaminess and a subtle tang that balances the spices while making each spoonful feel indulgent.
Step 6: Serve
Ladle your piping hot chili into bowls and get ready for the fun part—garnishing! Top with fresh cilantro for a pop of color and brightness, shredded cheese for melty goodness, tortilla chips for crunch, and avocado slices for creamy richness. Don’t forget a squeeze of lime to brighten everything right before digging in.
How to Serve White Bean Chicken Chili Recipe
Garnishes
Garnishing isn’t just decoration; it’s where you bring your personal flair. Fresh cilantro adds herbaceous freshness, shredded cheese melts beautifully on top, avocado slices introduce a cool creaminess, and crunchy tortilla chips add a satisfying texture contrast. A lime wedge garnish is the final touch for a zesty pop that energizes every bite.
Side Dishes
This chili holds its own as a complete meal, but pairing it with warm cornbread, a simple green salad, or a side of Spanish rice can elevate your dining experience. These sides complement the chili’s hearty, creamy profile while adding new textures and flavors to explore.
Creative Ways to Present
Looking to dazzle your guests? Serve the chili in mini bread bowls for a rustic, edible vessel or garnish with a dollop of sour cream and a sprinkle of smoked paprika for dramatic color. Layering tortilla chips at the bottom of the bowl before ladling the chili on top adds a delightful crunch as they soak up the savory broth.
Make Ahead and Storage
Storing Leftovers
Store any leftover chili in an airtight container and refrigerate for up to four days. The flavors actually deepen overnight, making leftovers even more delicious. When you reheat, add a splash of broth or water if it’s become too thick.
Freezing
This White Bean Chicken Chili Recipe freezes beautifully. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to three months. It’s a terrific way to have a quick, comforting meal ready anytime you need.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stove over medium heat, stirring occasionally. Finish by stirring in fresh lime juice and any additional cream or sour cream to revitalize that vibrant flavor and creamy texture.
FAQs
Can I use canned chicken instead of cooking fresh chicken?
While canned chicken can be a quick substitute, freshly cooked and shredded chicken delivers better texture and flavor that truly elevates this White Bean Chicken Chili Recipe.
Is it possible to make this recipe vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit the chicken. You can add extra beans or veggies like peppers and corn to keep it hearty and satisfying.
What type of white beans works best?
Great Northern and cannellini beans are ideal because they’re creamy and hold up well in cooking without falling apart, contributing lovely texture and body to the chili.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs add richness and extra moisture due to their higher fat content, making for an even more succulent chili.
How spicy is this chili?
This White Bean Chicken Chili Recipe is mildly spiced thanks to the green chilies and chili powder, making it accessible for most palates. You can always adjust the heat by adding more chilies or some cayenne pepper if you like it fiery.
Final Thoughts
This White Bean Chicken Chili Recipe truly feels like a warm hug in a bowl, marrying creamy textures with bright spices and tender chicken. It’s a wonderful dish to share with loved ones or to keep as a satisfying weeknight favorite. I hope you enjoy making it as much as I love eating it—go ahead and dive in for a comforting, flavorful experience!
Print
White Bean Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This hearty White Bean Chicken Chili is a comforting and flavorful dish combining tender shredded chicken, creamy white beans, and a blend of aromatic spices. Perfect for a cozy meal, it features a subtly spicy broth enriched with sour cream and lime juice for a refreshing finish. Garnish with fresh cilantro, shredded cheese, and avocado slices for an extra burst of flavor and texture.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- Juice of 1 lime
- Salt and pepper, to taste
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
Dairy and Garnishes
- 1/2 cup sour cream
- 1/2 cup heavy cream or half-and-half
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (optional garnish)
- Avocado slices (optional garnish)
- Tortilla chips (optional garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add diced chicken seasoned with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove chicken from pot and set aside.
- Sauté the Onions and Garlic: In the same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Build the Chili Base: Stir in diced green chilies, ground cumin, oregano, coriander, chili powder, and paprika. Pour in chicken broth and bring the mixture to a simmer.
- Add the Beans and Chicken: Stir in white beans and return the cooked chicken to the pot. Let the chili simmer gently for 20-25 minutes to allow the flavors to meld.
- Finish with Creaminess: For a rich and creamy texture, stir in sour cream and heavy cream or half-and-half just before serving. Taste the chili and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro, shredded cheese, tortilla chips, avocado slices, or lime wedges for added flavor and texture.
Notes
- You can use cooked chicken thighs or breasts based on preference.
- If you prefer a thicker chili, mash some of the beans before adding them.
- Adjust the chili powder and green chilies for desired spice level.
- For a lighter alternative, substitute sour cream with Greek yogurt and use half-and-half in place of heavy cream.
- Serve with warm corn tortillas or crusty bread to complete the meal.
- Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 3 months.
