If you’re searching for a cozy, creamy, and utterly satisfying dinner, look no further than this White Bean Chicken Chili. It’s a bowlful of comfort packed with tender chicken, hearty white beans, gentle spices, and a swirl of velvety creaminess that brings it all together. Whether you’re feeding a hungry family or just want leftovers for days, this chili is a surefire winner that’s as easy to throw together as it is to fall in love with.
Ingredients You’ll Need
This White Bean Chicken Chili shines because of its simple, wholesome ingredients that each play a vital role in building its signature flavor and texture. Every element—from the creamy beans to the fragrant spices—works together to create an irresistibly rich and hearty meal.
- Olive oil: Adds a subtle richness and helps soften the aromatics for the perfect flavor base.
- Onion (diced): Lends a gentle sweetness and depth to every bite.
- Garlic (minced): Brings a warm, savory note that’s essential for chili.
- Boneless, skinless chicken breasts (cubed or shredded): The star protein—use fresh or rotisserie for convenience.
- White beans (drained and rinsed): Creamy and mild, these make the chili hearty and filling.
- Diced green chiles: Offer a pop of tangy, mild heat and Southwestern flair.
- Ground cumin: Delivers earthy warmth and classic chili flavor.
- Dried oregano: Infuses herbal notes that brighten up the chili.
- Chili powder: Adds a gentle kick and beautiful color.
- Ground coriander: Brings a hint of citrusy freshness.
- Salt: Essential for balancing and enhancing every flavor.
- Black pepper: A touch of heat to round out the profile.
- Low-sodium chicken broth: Keeps things light but flavorful, letting the other ingredients shine.
- Sour cream: Makes the chili luxuriously creamy and tangy.
- Half-and-half or whole milk: Rounds out the creaminess without weighing things down.
- Juice of 1 lime: Brightens the whole pot with fresh, zesty acidity.
- Chopped fresh cilantro (optional, for garnish): A finishing touch that adds color and a burst of freshness.
How to Make White Bean Chicken Chili
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add your diced onion and let it cook gently until it turns soft and translucent—about five minutes. This step lays the foundation for layers of flavor, so don’t rush it! Toss in the minced garlic and stir for another minute, just until fragrant.
Step 2: Add the Chicken
Add your chicken pieces to the pot, stirring until they’re no longer pink on the outside. You don’t need to fully cook them yet—they’ll finish cooking in the chili and soak up loads of flavor along the way.
Step 3: Build the Chili Base
Now, stir in the white beans, diced green chiles, cumin, oregano, chili powder, coriander, salt, and black pepper. Give everything a good mix so the spices coat the chicken and beans, infusing the pot with that unmistakable White Bean Chicken Chili aroma.
Step 4: Simmer with Broth
Pour in the chicken broth and bring everything to a gentle simmer. Cover the pot and let it bubble away for 20 to 25 minutes, allowing the flavors to meld and the chicken to become perfectly tender. If you used whole chicken breasts, this is the time to remove them, shred with two forks, then return the meat to the pot.
Step 5: Creamy Finish
Reduce the heat to low and stir in the sour cream, half-and-half (or whole milk), and lime juice. This is what transforms your chili into something creamy and dreamy. Let it warm through for five more minutes, but don’t let it boil—just enough to blend everything together into silky perfection.
How to Serve White Bean Chicken Chili
Garnishes
Go wild with toppings! A sprinkle of chopped fresh cilantro adds brightness, while shredded cheese, diced avocado, or crunchy tortilla strips take every bowl of White Bean Chicken Chili over the top. Customize to your heart’s content for color, texture, and extra flavor.
Side Dishes
This chili pairs beautifully with warm cornbread, crusty bread, or tortilla chips for dipping and scooping. A crisp green salad on the side brings a refreshing balance, or serve it with rice for extra heartiness.
Creative Ways to Present
Ladle your White Bean Chicken Chili into bread bowls for a show-stopping presentation, or serve in small mugs for a cozy appetizer at parties. For family nights, set up a chili bar with all the toppings so everyone can build their own perfect bowl.
Make Ahead and Storage
Storing Leftovers
Let any leftover chili cool completely before transferring to an airtight container. It’ll keep happily in the refrigerator for up to four days—making it a fantastic meal prep option for busy weeks.
Freezing
This White Bean Chicken Chili is freezer-friendly! Portion cooled chili into freezer-safe containers, leaving a little room for expansion. Freeze for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
Warm leftover chili gently on the stove over low heat, stirring occasionally until heated through. If it thickens too much, just add a splash of broth or milk to loosen it up. You can also reheat individual portions in the microwave—perfect for quick lunches!
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Using rotisserie chicken is a great shortcut. Just add shredded chicken at the same point you’d add cooked chicken, and simmer in the chili to soak up flavor—this makes White Bean Chicken Chili even faster and easier.
Is this chili spicy?
White Bean Chicken Chili is mild as written, but you can easily turn up the heat by adding a diced jalapeño or a pinch of cayenne. The recipe is wonderfully adaptable to your spice preference.
Can I make this recipe dairy-free?
Yes! Substitute the sour cream and half-and-half with your favorite unsweetened, plain dairy-free alternatives, such as coconut cream or a plant-based creamer. The chili will still be creamy and delicious.
What beans work best if I don’t have white beans?
If you’re out of white beans, try cannellini, Great Northern, or even navy beans. Pinto beans can work in a pinch, though they’ll add a slightly different flavor and color to the chili.
Can I cook White Bean Chicken Chili in a slow cooker?
Certainly! Sauté the onions and garlic first, then add all the ingredients except the dairy and lime juice to your slow cooker. Cook on low for 4–6 hours, stir in the dairy and lime at the end, and let it heat through before serving.
Final Thoughts
This White Bean Chicken Chili is the kind of recipe you’ll want to make again and again—comforting, creamy, and full of hearty goodness. I hope you’ll give it a try and make it your own, sharing it with those you love for cozy nights and easy lunches alike!
Print
White Bean Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Southwestern
- Diet: Non-Vegetarian
Description
A creamy and hearty white bean chicken chili that is easy to prepare and perfect for cozy dinners. This gluten-free recipe features tender chicken, white beans, and a blend of southwestern spices simmered in a flavorful broth, finished with a touch of sour cream and lime juice for brightness.
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cubed or shredded
Beans & Vegetables
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
Spices
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
Liquids & Finishers
- 3 cups low-sodium chicken broth
- 1/2 cup sour cream
- 1/2 cup half-and-half or whole milk
- Juice of 1 lime
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Saute the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the chicken: Add the cubed or shredded chicken breasts to the pot and cook until the chicken is no longer pink on the outside, stirring occasionally to ensure even cooking.
- Add beans, chiles, and spices: Stir in the drained white beans, diced green chiles, ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. Mix well to combine all the ingredients evenly.
- Simmer the chili: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. Cover the pot and cook for 20 to 25 minutes, or until the chicken is fully cooked through and the flavors have melded together.
- Shred chicken if needed: If you used whole chicken breasts, remove them temporarily, shred the meat using two forks, then return the shredded chicken to the pot.
- Finish with dairy and lime: Stir in the sour cream, half-and-half (or whole milk), and lime juice. Cook on low heat for an additional 5 minutes, making sure not to boil, to allow the chili to become creamy and well blended.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro. Optional toppings include shredded cheese, avocado slices, or crispy tortilla strips for added texture and flavor. Serve hot.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper when adding the spices.
- This chili freezes well and makes excellent leftovers; store in an airtight container for up to 3 months.
- To save time, use pre-cooked rotisserie chicken instead of cooking raw chicken breasts.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 75 mg
