When the temperatures start to drop and you're craving something warm and comforting, there's nothing quite like a bowl of White Bean Chicken Chili. This delicious dish is packed with flavor, easy to make, and perfect for any occasion—from a cozy weeknight dinner to a potluck gathering. In this article, you'll find everything you need to make the best White Bean Chicken Chili, including a step-by-step guide, tips, and variations. So, keep reading to discover how you can whip up this hearty meal that’s sure to become a favorite in your household.
What is White Bean Chicken Chili?
White Bean Chicken Chili is a savory, hearty dish that combines tender chicken, creamy white beans, and a medley of spices, all simmered together to create a rich and flavorful stew. Unlike traditional chili, which is typically made with beef and red kidney beans, White Bean Chicken Chili has a lighter yet still satisfying taste. The white beans give the chili a creamy texture without the need for heavy cream, making it a healthier option while still being incredibly comforting.
Ingredients List for White Bean Chicken Chili
Before you get started, make sure you have all the necessary ingredients on hand. Here's what you'll need to make a classic White Bean Chicken Chili:
- 2 tablespoons olive oil: For sautéing the vegetables and browning the chicken.
- 1 medium onion, diced: Adds sweetness and depth of flavor.
- 3 garlic cloves, minced: Provides a rich, aromatic base.
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces: The main protein source.
- 2 (15-ounce) cans of white beans (such as cannellini or Great Northern beans), drained and rinsed: The creamy base of the chili.
- 4 cups chicken broth: Adds liquid and enhances the chicken flavor.
- 1 (4-ounce) can of diced green chilies: Adds mild heat and a tangy flavor.
- 1 teaspoon ground cumin: For a warm, earthy spice.
- 1 teaspoon dried oregano: Adds herbal notes to the chili.
- ½ teaspoon ground coriander: Complements the cumin with a subtle citrusy flavor.
- ½ teaspoon smoked paprika: Provides a hint of smokiness.
- Salt and pepper to taste: Essential for seasoning.
- ½ cup sour cream or Greek yogurt: Optional, for added creaminess.
- ¼ cup fresh cilantro, chopped: Optional, for garnish.
Additional Ingredients List for Enhanced Flavor
If you’re looking to elevate the flavor profile of your White Bean Chicken Chili, consider adding these ingredients:
- 1 jalapeño, seeded and finely chopped: For an extra kick of heat.
- 1 bell pepper, diced: Adds sweetness and texture.
- 1 tablespoon fresh lime juice: Brightens up the dish with a tangy finish.
- 1 teaspoon chili powder: Intensifies the chili flavor.
- ½ teaspoon cayenne pepper: For those who love their chili extra spicy.
- 1 cup corn kernels (fresh or frozen): Adds sweetness and a pop of color.
- 1 (14.5-ounce) can of diced tomatoes, drained: Provides a slightly acidic contrast to the creamy beans.
- ¼ cup shredded Monterey Jack or cheddar cheese: For a melty, cheesy topping.
Substitutions and Variations
One of the best things about White Bean Chicken Chili is its versatility. Here are some substitutions and variations you can try:
- Vegetarian Version: Replace the chicken with additional white beans, or use a plant-based protein like tofu or tempeh. Use vegetable broth instead of chicken broth.
- Turkey Substitute: Swap out the chicken for ground turkey or leftover roasted turkey for a different flavor profile.
- Beans Variety: Use a mix of different white beans like navy beans, or even add some chickpeas for variety.
- Spice Level: Adjust the heat by adding more jalapeños or cayenne pepper if you prefer it spicy, or omit them altogether for a milder dish.
- Creamy Texture: For an even creamier chili, blend one can of the white beans before adding it to the pot. You can also stir in cream cheese or heavy cream at the end of cooking.
- Slow Cooker Option: Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Step-by-Step Cooking Instructions

Now that you have all your ingredients ready, let’s dive into the cooking process. Follow these steps to make the perfect White Bean Chicken Chili:
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Brown the Chicken: Add the bite-sized pieces of chicken to the pot. Season with salt and pepper. Cook the chicken until it’s browned on all sides, about 5-7 minutes. The chicken doesn’t need to be fully cooked through at this stage as it will continue cooking in the broth.
- Add the Spices: Stir in the cumin, oregano, coriander, and smoked paprika. Cook the spices for 1-2 minutes to enhance their flavors.
- Combine the Ingredients: Add the drained white beans, chicken broth, and diced green chilies to the pot. If you’re using any additional ingredients like bell peppers, jalapeños, or corn, add them now.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30-40 minutes. This allows the flavors to meld together and the chili to thicken.
- Adjust Seasonings: Taste the chili and adjust the seasonings as needed, adding more salt, pepper, or spices to your liking.
- Optional Creamy Addition: If you prefer a creamier chili, stir in the sour cream or Greek yogurt just before serving. Make sure the chili is off the heat to prevent curdling.
- Garnish and Serve: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, or a squeeze of lime juice if desired.
How to Cook White Bean Chicken Chili: A Step-by-Step Guide
Cooking White Bean Chicken Chili is straightforward, but a few extra tips can help ensure your dish turns out perfectly every time:
- Choose the Right Chicken: Boneless, skinless chicken breasts are leaner, but thighs offer more flavor and tenderness. You can also use a rotisserie chicken to save time—just shred the meat and add it in after the simmering step.
- Bean Consistency: For a thicker chili, mash some of the beans before adding them to the pot. This releases starches that naturally thicken the chili.
- Simmering Time: Letting the chili simmer for at least 30 minutes allows the flavors to develop fully. If you have time, simmer it longer for even better results.
- Spice it Up: Don’t be afraid to experiment with the spice levels. Start with the recommended amounts and adjust to suit your taste.
- Resting Time: If you have the time, let the chili rest for 10-15 minutes after cooking. This allows the flavors to meld together and the chili to thicken slightly.
Common Mistakes to Avoid
Even a simple dish like White Bean Chicken Chili can have pitfalls. Here are some common mistakes and how to avoid them:
- Overcooking the Chicken: Cooking the chicken too long can make it tough. Brown it briefly and let it finish cooking as the chili simmers.
- Not Draining the Beans: Be sure to drain and rinse your beans to remove excess salt and starch, which can affect the chili’s texture.
- Skipping the Spices: Don’t skimp on the spices! They’re essential for developing the rich, layered flavors that make this chili so delicious.
- Using Low-Quality Broth: Since the broth forms the base of your chili, use a high-quality chicken broth for the best flavor.
- Serving Immediately: As tempting as it is to dive right in, letting the chili rest for a few minutes will improve the texture and flavor.
Serving and Presentation Tips
White Bean Chicken Chili is not only delicious but also visually appealing when served with the right garnishes. Here are some ideas:
- Garnish with Fresh Herbs: Sprinkle chopped cilantro, parsley, or green onions over each bowl for a fresh, vibrant finish.
- Add a Crunch: Top your chili with tortilla chips, crushed crackers, or crispy fried onions for added texture.
- Cheese, Please: A sprinkle of shredded cheese, such as Monterey Jack, cheddar, or queso fresco, can melt into the chili for a rich, creamy texture.
- Squeeze of Citrus: A wedge of lime on the side allows guests to add a burst of citrusy brightness to their bowl.
How to Serve White Bean Chicken Chili
White Bean Chicken Chili can be served in various ways depending on the occasion:
- In a Bowl: The traditional method, served hot in a deep bowl with plenty of toppings.
- Over Rice: For a heartier meal, serve the chili over a bed of steamed rice or quinoa.
- With Cornbread: Pair your chili with a slice of cornbread for a classic combination that’s perfect for soaking up every last drop.
- In a Bread Bowl: Hollow out a round loaf of bread and serve the chili inside for a fun and edible presentation.
Presentation Ideas for White Bean Chicken Chili
Elevate your presentation with these simple ideas:
- Layered Garnishes: Create a visually appealing bowl by layering garnishes—start with cheese, then add a dollop of sour cream, followed by a sprinkle of herbs and a few slices of avocado.
- Color Contrast: Use colorful toppings like red bell peppers, purple onions, or bright green jalapeños to contrast with the white chili base.
- Family-Style Serving: Serve the chili in a large pot or Dutch oven at the center of the table, allowing guests to help themselves. Arrange bowls of various toppings so everyone can customize their chili.
White Bean Chicken Chili Recipe Tips
Here are a few additional tips to ensure your White Bean Chicken Chili turns out perfectly:
- Make Ahead: This chili tastes even better the next day. Make a big batch and store leftovers in the fridge for up to 3 days.
- Freeze for Later: White Bean Chicken Chili freezes well. Store in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
- Double the Recipe: This recipe is easy to double if you’re serving a crowd. Just make sure you have a large enough pot!
- Adjust Consistency: If your chili is too thick, add more broth to reach your desired consistency. If it’s too thin, let it simmer uncovered to thicken.
Frequently Asked Questions (FAQs)
Q: Can I use canned chicken for this recipe?
A: Yes, canned chicken can be used in a pinch. Simply drain and add it to the chili during the simmering step.
Q: How can I make this chili dairy-free?
A: Omit the sour cream or Greek yogurt, and be sure to check that your chicken broth is dairy-free. You can use a dairy-free yogurt or a splash of coconut milk for creaminess.
Q: What if I don’t have white beans?
A: You can substitute white beans with other beans like pinto, black beans, or chickpeas. The flavor and texture will be slightly different but still delicious.
Q: Can I make this chili in a slow cooker?
A: Absolutely! Combine all the ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: What’s the best way to reheat leftovers?
A: Reheat the chili in a pot over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions in a microwave-safe bowl.
Conclusion
White Bean Chicken Chili is a versatile, comforting dish that’s perfect for any season. Whether you stick to the classic recipe or experiment with variations, this chili is sure to satisfy your cravings for a warm, hearty meal. With the tips, substitutions, and serving suggestions provided in this article, you’re well on your way to creating a chili that’s uniquely yours. So, gather your ingredients, follow the step-by-step instructions, and enjoy a bowl of homemade White Bean Chicken Chili that’s bursting with flavor and warmth!
PrintWhite Bean Chicken Chili Recipe
This White Bean Chicken Chili recipe combines tender chicken, creamy white beans, and a medley of spices for a rich and hearty meal. It's perfect for a quick, nutritious dinner, packed with protein and flavor. Ideal for those seeking a satisfying, low-fat option that's both healthy and delicious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken breast, shredded
- 2 cans (15 oz) white beans, drained and rinsed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
- Add the shredded chicken, white beans, diced green chilies, and chicken broth. Stir well to combine.
- Bring the mixture to a simmer and cook for 20 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if necessary. Serve hot with your favorite toppings.
Notes
- You can substitute rotisserie chicken for a quicker prep time.
- For a thicker chili, mash some of the beans before adding them to the pot.
- This chili can be made ahead and reheated; it often tastes better the next day as the flavors develop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 820 mg
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