If you’re on the hunt for a cozy, flavorful meal that’s easy to make yet impressively delicious, I have just the thing for you. This White Bean Chicken Chili Recipe is a game-changer — rich, hearty, and packed with warming spices that make every spoonful a delight. Whether you’re warming up on a chilly evening or feeding a hungry crowd, this chili brings comfort and excitement to the dinner table. Trust me, you’re going to want to keep this recipe close!
Why You’ll Love This Recipe
- Comfort in a bowl: This chili blends tender chicken and creamy white beans for a satisfying, wholesome meal.
- Simple, pantry-friendly ingredients: You probably already have most of these on hand, which means less dashing to the store.
- Versatile cooking options: Whether you want to stove-top it or use your Instant Pot, this recipe adapts to your lifestyle.
- Customizable flavor and texture: You can blend part of the chili for creaminess or leave it chunky; it’s your call.
Ingredients You’ll Need
One of the things I adore about this White Bean Chicken Chili Recipe is how the ingredients come together so naturally — hearty chicken, creamy beans, and just enough spice to keep things interesting. Here’s a quick rundown of what you’ll gather before you start; I’ve also added a few tips to help you pick the best options.
- Extra-virgin olive oil: This brings a subtle fruitiness and helps soften the onions without overpowering the chili’s flavors.
- Yellow onion: Choose a firm, medium onion—sweating this down slowly adds a natural sweetness.
- Garlic cloves: Freshly minced garlic is essential for that aromatic punch.
- Boneless skinless chicken breasts: I find chicken breasts shred nicely and soak up flavors well, but you can use thighs if you prefer juicier meat.
- Chicken stock: Homemade or low-sodium store-bought works great here to build savory depth.
- Mild green enchilada sauce: Look for a quality brand or homemade version for authentic flavor; this is the chili’s secret weapon.
- Green chilies: These bring subtle heat and smoky notes—don’t skip them!
- Cumin: Adds earthy warmth and complexity.
- Chili powder: This gives that classic chili taste without too much heat.
- Sea salt: Enhances all the flavors naturally.
- Freshly cracked black pepper: Provides a mild bite and freshness.
- White beans (Great Northern or cannellini): Creamy, tender, and perfect for soaking up juices.
- Sweet whole kernel corn: Adds a delightful pop of sweetness and texture.
- Red bell pepper: Fresh and vibrant, this balances the dish with a bit of crunch.
- Fresh lime juice: Just a squeeze at the end really brightens and lifts the chili’s flavor.
Variations
I love making this White Bean Chicken Chili Recipe my own, and you’ll find it’s a fantastic base for all kinds of tweaks. Feel free to play around — sometimes I add spice, other times I make it super mild to please everyone at the table.
- Spicy Upgrade: When I crave more heat, I toss in diced jalapeños or a pinch of cayenne with the chili powder; it amps up the warmth without taking over.
- Vegetarian Swap: Skip the chicken and add extra beans or cubed butternut squash for a hearty twist.
- Slow Cooker Version: I’ve started dumping everything in the slow cooker on low for 6 hours; the flavors deepen beautifully, and I love the hands-off convenience.
- Thick & Creamy: As you’ll see in the instructions, blending part of the chili gives it a luscious texture that’s always a hit with my family.
How to Make White Bean Chicken Chili Recipe
Step 1: Sauté your aromatics
Heat the olive oil in a large heavy-bottomed pot (Dutch oven is perfect) over medium heat until it’s shimmering. Toss in the chopped onion and cook, stirring often, until it turns translucent and slightly soft—about 4 minutes. Then add the garlic and stir for another minute until fragrant. This builds a wonderful flavor foundation, so don’t rush it or let your garlic brown too fast.
Step 2: Add the chicken and spices, then simmer
Stir in the chicken breasts, chicken stock, green enchilada sauce, green chilies, cumin, chili powder, salt, and pepper. Crank the heat to high and bring it all to a boil, then reduce the heat to low. Cover and let it simmer gently for 25 to 30 minutes until the chicken is fully cooked and tender. I usually check around 25 minutes and adjust the time based on the chicken’s thickness.
Step 3: Shred and blend for creaminess
Once the chicken is done, transfer it to a plate. Use two forks to shred it finely — this step really helps the chili feel homier and more comforting. For a creamier texture, here’s a trick I discovered: blend about 2 cups of the soup (beans and veggies included) until smooth, then mix it back into the pot. You can also use an immersion blender right in the pot, blending about a quarter of the chili. This step is optional but trust me, it makes the chili extra luscious.
Step 4: Stir in veggies and finish cooking
Add the white beans, corn, and diced red bell pepper to the chili. Cover and let everything cook on medium-low heat for 5 to 10 minutes, until the bell peppers soften and the beans are warmed through. Finally, stir the shredded chicken back in along with the fresh lime juice. That hint of citrus really brightens up all the flavors — don’t skip it!
Pro Tips for Making White Bean Chicken Chili Recipe
- Don’t skip the simmering: Letting the chicken slowly simmer in the broth and enchilada sauce ensures it stays juicy and absorbs those deep flavors.
- Shred while warm: I find shredding the chicken right after cooking makes it so much easier and results in tender, uniform pieces.
- Blending adds creaminess without cream: Pureeing part of the chili is my secret for richness without extra dairy, plus it thickens things naturally.
- Adjust spices gradually: I add chili powder and cumin gradually and taste as I go—this helps me avoid overpowering the chili with heat.
How to Serve White Bean Chicken Chili Recipe
Garnishes
When I serve this chili, I love piling on fresh, vibrant garnishes that add layers of texture and flavor. Sliced jalapeños lend a bit of punch, creamy avocado cools the heat, and a dollop of sour cream adds silky richness. Tortilla strips bring crunch, cotija cheese adds salty tang, and a handful of fresh cilantro makes it all pop. Don’t hesitate to mix and match according to your mood — these toppings really make the bowl feel special.
Side Dishes
I often pair this chili with warm cornbread or freshly made tortilla chips to scoop up every last bite. A simple green salad with lime vinaigrette works wonderfully to lighten the meal too. If you’re feeling adventurous, some Mexican street corn (elote) on the side takes the whole experience up a notch.
Creative Ways to Present
For special occasions, I’ve served this chili in mini cast iron skillets topped with a colorful mountain of garnishes — it’s surprisingly festive and perfect for sharing. Alternatively, ladle it into hollowed-out small bread bowls for a fun twist that gets you extra carbs to soak up the delicious sauce. Your guests will be impressed, promise!
Make Ahead and Storage
Storing Leftovers
Leftover White Bean Chicken Chili is basically magic the next day. I store it in an airtight container in the fridge, and it stays fresh for up to 4 days. The flavors actually deepen overnight, so if you have time, I recommend making it a day ahead for lunch or dinner the following day.
Freezing
This chili freezes beautifully too — portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion. It keeps well for up to 3 months. I like freezing individual portions so I can grab a bowl anytime I need a quick meal fix.
Reheating
When reheating, I thaw frozen chili overnight in the fridge, then warm it gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If it’s a little thick after reheating, I add a splash of chicken stock or water to loosen it back up. It tastes just as fresh as when I first made it!
FAQs
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Can I use chicken thighs instead of breasts in this White Bean Chicken Chili Recipe?
Absolutely! Chicken thighs are a great choice if you want juicier, more flavorful meat. Just keep in mind they may take a bit longer to cook until tender, so check for doneness after about 30 minutes of simmering.
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How do I make this chili spicier?
Add diced jalapeños or increase the amount of chili powder and cumin. You can also sprinkle in some cayenne pepper for an extra kick. Remember to add spices gradually and taste as you go to get the heat level that’s right for you.
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Can I prepare this White Bean Chicken Chili Recipe in an Instant Pot?
Yes! The recipe adapts perfectly to the Instant Pot, making it even faster and more hands-off. Sauté the aromatics in sauté mode, add your ingredients, then cook on high pressure for 15 minutes. Don’t forget to shred the chicken afterward and add a bit of lime juice for brightness.
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Is it necessary to blend part of the chili?
Nope, it’s totally optional! Blending part of the chili gives it a creamier texture without cream, but if you prefer a chunky chili loaded with beans and veggies, feel free to skip the blending step.
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What toppings work best with white bean chicken chili?
I love garnishing with sliced jalapeños, sour cream, diced avocado, crunchy tortilla strips, crumbled cotija cheese, and fresh cilantro. These toppings add layers of flavor and texture that make every bite more enjoyable.
Final Thoughts
I truly love how this White Bean Chicken Chili Recipe brings warmth and bold flavors without complicated steps or ingredients. Every time I make it, the family can’t get enough — and I’m thrilled to have a go-to dish that’s both nourishing and so comforting. Give this recipe a try, and don’t be shy about customizing it to your taste. I promise, once you make it, it’s going to become one of your cherished staples, just as it is in my kitchen.
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White Bean Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This hearty White Bean Chicken Chili combines tender shredded chicken, white beans, corn, and vibrant green chilies simmered in a flavorful enchilada and chicken broth base. It’s enhanced with cumin, chili powder, and fresh lime juice for a zesty finish. Ready in under an hour, this comforting chili makes a perfect weeknight dinner and can be made on the stovetop or in an Instant Pot for convenience. Serve with jalapeños, sour cream, avocado, tortilla strips, cotija cheese, and cilantro for a customizable, delicious meal.
Ingredients
Chili Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 3 boneless skinless chicken breasts (about 2 pounds)
- 3 cups chicken stock
- 1 (19-ounce) can mild green enchilada sauce
- 1 (4-ounce) can green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 (14-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 (14-ounce) can sweet whole kernel corn, drained
- 1 red bell pepper, diced
- 2 tablespoons fresh lime juice (from 1 lime)
Optional Toppings
- Sliced jalapeño
- Sour cream
- Avocado
- Tortilla strips
- Cotija cheese
- Fresh cilantro
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large Dutch oven over medium heat until glistening. Add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes. Add minced garlic and cook, stirring, until fragrant, about 1 minute.
- Add main ingredients and simmer: Stir in chicken breasts, chicken stock, mild green enchilada sauce, green chilies, cumin, chili powder, sea salt, and black pepper. Increase heat to high and bring the mixture to a boil. Reduce heat to low, cover, and simmer until the chicken is cooked through and tender, about 25 to 30 minutes.
- Shred chicken and blend chili (optional): Transfer the chicken to a plate and shred it using two forks. For a thicker chili, transfer 2 cups of the chili, including beans and vegetables, to a blender and blend until nearly smooth, or use an immersion blender to blend about one-quarter of the chili directly in the pot. Return the blended mixture to the Dutch oven.
- Add beans, corn, and vegetables: Stir in the drained beans, corn, and diced red bell pepper. Cover and cook on medium-low heat for 5 to 10 minutes, or until the bell peppers are tender and beans are warmed through.
- Combine shredded chicken and lime juice: Stir the shredded chicken and fresh lime juice into the chili. Allow the flavors to meld for a minute or two.
- Serve and garnish: Divide the chili evenly among 6 bowls. Top with optional sliced jalapeño, sour cream, avocado, tortilla strips, cotija cheese, and fresh cilantro as desired.
- Instant Pot alternative: Set Instant Pot to sauté mode and heat olive oil. Sauté onion until translucent (about 5 minutes), add garlic and cook 1 more minute. Add beans, chicken, chicken stock, enchilada sauce, corn, green chilies, cumin, chili powder, salt, pepper, and bell pepper. Lock lid and seal valve. Cook on high pressure for 15 minutes, then manually release pressure. Remove chicken and shred. Optional: blend 2 cups of chili for thickness. Return shredded chicken and lime juice to pot. Set to sauté and simmer uncovered for 5 minutes. Serve with toppings.
Notes
- For thicker chili, blend part of the chili before adding shredded chicken back in.
- You can use Great Northern or cannellini beans interchangeably.
- Adjust chili powder and jalapeño toppings to control the spiciness.
- Instant Pot version reduces active cooking time and is great for hands-off preparation.
- Leftovers keep well in the refrigerator for 3-4 days and also freeze beautifully.
- For a vegetarian version, substitute chicken with hearty vegetables and vegetable stock, and omit chicken.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 340
- Sugar: 3g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg
