This White Bean Chicken Chili is creamy, hearty, and packed with tender chicken, soft beans, and just the right kick of green chilis. I first made this on a chilly Tuesday night when I had leftover rotisserie chicken and a craving for something warm and filling, and it's been on repeat ever since. It comes together in one pot in under 30 minutes, so you can have a cozy, high-protein dinner on the table without much fuss.
If you're looking for more quick weeknight wins, you might also love this Easy Chicken Piccata Recipe(ready in 25 minutes!) or this comforting Lebanese Red Lentil Soup Recipe (ready in 30 minutes). And if you need something even heartier, this Baked Ziti with Ground Beef(easy recipe in 65 minutes) is always a crowd-pleaser.
Why You'll Love This White Bean Chicken Chili
You're going to love how simple this White Bean Chicken Chili is to make. Everything cooks in one pot, and you don't need any fancy ingredients. The rotisserie chicken makes it fast, and blending part of the soup gives it that creamy, restaurant-style texture without any heavy cream. It's also incredibly versatile, so you can adjust the spice level, swap in different beans, or pile on your favorite toppings. Plus, with 47 grams of protein per serving, it's filling enough to keep you satisfied for hours.
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White Bean Chicken Chili Ingredients
Here's what you need to make this creamy, cozy White Bean Chicken Chili from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Olive oil: Helps sauté the aromatics and adds a rich base flavor to the chili.
- White or yellow onion: Adds sweetness and depth as it softens and caramelizes slightly in the pot.
- Minced garlic: Brings a warm, savory kick that pairs perfectly with the spices.
- Diced green chilis: These add a mild heat and smoky flavor that makes white chili special.
- Cumin: The key spice here, giving the chili its warm, earthy backbone.
- Dried oregano: Adds a subtle herbal note that balances the richness.
- Paprika: Gives a hint of sweetness and a touch of color.
- Salt: Enhances all the flavors and brings everything together.
- Black pepper: Adds a gentle heat and sharpness.
- Low sodium chicken broth: Creates the base of the chili and keeps it from being too salty. You can adjust the amount depending on how thick or thin you like your chili.
- Great northern beans: These white beans are creamy and tender, and they hold their shape beautifully when simmered.
- Corn: Adds a pop of sweetness and texture.
- Plain Greek yogurt or sour cream: This is what makes the chili creamy and tangy without using heavy cream.
- Shredded rotisserie chicken: A total time-saver that adds protein and makes this a complete meal.
- Lime juice: Brightens everything up at the end and adds a fresh, zesty finish.
- Cilantro, avocado, and tortilla chips: Classic toppings that make each bowl feel like a cozy treat.
How to Make White Bean Chicken Chili
This White Bean Chicken Chili comes together fast and easy, with just a few simple steps.
Heat the oil: In a large pot or Dutch oven, heat the olive oil over medium heat until it shimmers slightly.
Sauté the onion: Add in the diced onion and sauté for about 7 to 8 minutes, stirring occasionally, until it's soft and starting to turn golden at the edges.
Add garlic and chilis: Toss in the garlic and green chilis and sauté for 2 to 3 more minutes until everything smells fragrant and warm.
Mix in the spices: Stir in the cumin, oregano, paprika, salt, and black pepper, letting the spices toast for just a moment to release their flavor.
Add the base ingredients: Pour in all remaining ingredients except the chicken. Start with 2 cups of broth and add more if you want a thinner chili.
Simmer and blend: Let the mixture simmer for a few minutes to let the flavors blend, then scoop out 1 to 1 ½ cups and blend until smooth. This step makes the chili thick and creamy.
Stir in the chicken: Transfer the blended mixture back to the pot and stir in the shredded chicken.
Simmer low and slow: Let everything simmer for 10 to 15 minutes over low heat. If you prefer a thinner consistency, mix in an additional ½ cup of broth.
Finish with lime: Stir in the lime juice just before serving. Ladle into bowls, top with fresh cilantro, avocado, and tortilla chips, and enjoy!
Substitutions and Variations
This White Bean Chicken Chili is super flexible, so feel free to make it your own.
Beans: You can swap the great northern beans for cannellini beans, navy beans, or even pinto beans. They all work beautifully and give you that creamy texture.
Chicken: If you don't have rotisserie chicken, use leftover cooked chicken, poached chicken breasts, or even canned chicken in a pinch.
Broth: Vegetable broth works if you want to keep it lighter, or use regular chicken broth and just cut back on the salt.
Spice level: Add a diced jalapeño with the onions, or stir in some cayenne pepper if you like more heat.
Dairy-free: Skip the Greek yogurt or sour cream, or use a dairy-free alternative like coconut cream.
Vegetables: Throw in diced bell peppers, zucchini, or even a handful of spinach at the end for extra veggies.
Equipment For White Bean Chicken Chili
You don't need much to make this White Bean Chicken Chili, just a few basic kitchen tools.
- Large pot or Dutch oven: This is where everything cooks together. A heavy-bottomed pot works best for even heat.
- Cutting board and knife: For chopping the onion and prepping toppings.
- Wooden spoon or spatula: For stirring and scraping up any flavorful bits from the bottom of the pot.
- Blender or immersion blender: To blend part of the chili and make it creamy. An immersion blender makes this even easier.
- Measuring cups and spoons: To keep your seasonings and liquids just right.
Storage and Reheating Tips
This White Bean Chicken Chili stores beautifully and tastes even better the next day.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors continue to develop as it sits.
Freezer: Freeze in individual portions or a large container for up to 3 months. Let it cool completely before freezing, and leave a little room at the top of the container for expansion.
Reheating: Warm it up on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it's gotten too thick. You can also microwave individual portions in 1-minute intervals, stirring in between.
Serving Suggestions
This White Bean Chicken Chili is delicious on its own, but here are a few cozy ways to serve it.
With cornbread: A warm, buttery slice of cornbread is perfect for scooping up every last bite.
Over rice: Spoon the chili over a bed of fluffy white rice or cilantro lime rice for a heartier meal.
Loaded bowls: Set out toppings like shredded cheese, sliced jalapeños, diced avocado, sour cream, and crushed tortilla chips so everyone can customize their bowl.
With a salad: Pair it with a simple side salad or some crunchy tortilla chips and guacamole for a complete dinner.
Expert Tips
Don't skip the blending step. This is what gives the chili its creamy, restaurant-quality texture without using heavy cream. It thickens the broth and makes every spoonful rich and satisfying.
Taste and adjust. Every batch of White Bean Chicken Chili is a little different depending on your broth and toppings, so taste it before serving and add more salt, lime juice, or spices if needed.
Use rotisserie chicken. It saves so much time and adds great flavor. You can also use leftover chicken from another meal.
Let it simmer. The longer the chili simmers (within reason), the more the flavors meld together. Even just 10 extra minutes makes a difference.
Top generously. The toppings really make this White Bean Chicken Chili shine, so don't be shy with the cilantro, avocado, and tortilla chips.
FAQ
Can you use white beans in chili?
Yes, absolutely! White beans like great northern, cannellini, or navy beans are perfect for white chicken chili. They're creamy, mild, and hold their shape well during cooking. They also add protein and fiber, making the chili hearty and filling. My kids actually prefer White Bean Chicken Chili over traditional red chili because it's a little milder and creamier.
What beans are best for white chicken chili?
Great northern beans are the classic choice because they're soft and creamy without falling apart. Cannellini beans work just as well and have a slightly richer texture. Navy beans are smaller and cook down a bit more, which can make the chili even thicker. I usually grab whatever I have in the pantry, and they all turn out delicious.
What is the secret to a creamy white chicken chili?
The secret is blending part of the chili and stirring it back in. This thickens the broth naturally and gives you that creamy, velvety texture without adding heavy cream. The Greek yogurt or sour cream also helps, and using low sodium broth keeps the flavor balanced so the creaminess shines through.
Can I use cannellini beans in white chicken chili?
Yes, cannellini beans are a great option! They're slightly larger and creamier than great northern beans, and they hold up beautifully in the chili. Just drain and rinse them like you would with any canned beans, and they'll work perfectly. I've made this White Bean Chicken Chili with both, and honestly, you can't go wrong either way.
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Pairing
These are my favorite dishes to serve with White Bean Chicken Chili
White Bean Chicken Chili
Ingredients
- 2 tablespoons olive oil for sautéing the vegetables
- 1 medium white or yellow onion finely diced for even cooking
- 1 tablespoon garlic minced fresh for best flavor
- 8 ounces canned diced green chiles drained if very wet
- 1 ½ teaspoons ground cumin for warm earthy flavor
- ¾ teaspoon dried oregano for herbaceous balance
- ½ teaspoon paprika for mild smoky sweetness
- 1 teaspoon salt adjust to taste depending on broth
- ½ teaspoon black pepper freshly ground if possible
- 2 to 2 ½ cups low-sodium chicken broth use more for a thinner chili
- 2 cans great northern beans 15 ounces each drained and rinsed well
- 1 cup corn kernels fresh or frozen both work
- ¼ cup plain Greek yogurt or sour cream to make the chili creamy
- 2 ½ cups cooked shredded chicken rotisserie chicken works well
- 1 tablespoon lime juice freshly squeezed for brightness
- ¼ cup chopped cilantro for topping
- 1 avocado sliced for topping
- 1 cup tortilla chips for serving and crunch
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers.
- Add the diced onion and cook, stirring occasionally, until softened and lightly translucent, about 7-8 minutes.
- Stir in the garlic and green chiles and cook for another 2-3 minutes until fragrant.
- Sprinkle in the cumin, oregano, paprika, salt, and pepper and stir well to coat the vegetables.
- Pour in the chicken broth, then add the beans, corn, and Greek yogurt, stirring until everything is well combined.
- Let the mixture simmer gently for a few minutes, then scoop out about 1 to 1 ½ cups and blend it until completely smooth.
- Pour the blended mixture back into the pot and stir in the shredded chicken until evenly distributed.
- Reduce the heat to low and let the chili simmer for 10-15 minutes, adding a little extra broth if you want a thinner consistency.
- Stir in the lime juice, then ladle into bowls and top with cilantro, avocado, and tortilla chips before serving.
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