I created a White Bean Chicken Chili Recipe that combines tender chicken, creamy white beans, and sweet corn in a flavorful broth with a clever shortcut that keeps the prep simple.

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I get pulled into bowls that promise big flavor, and this White Bean Chicken Chili Recipe did just that. It’s got tender chicken, white beans, and sweet corn in a bright, flavorful broth, but what stuck with me was the soft yellow onion and the pop of chopped cilantro.

I even bookmarked a few variations, from a White Chicken Chili Slow Cooker Damn Delicious spin to lighter, trendier takes, trying to figure out what made each one sing. I won’t say it’s fancy, but it kept making me go back for one more spoonful.

Ingredients

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Chicken adds lean protein, fills you up and helps repair muscles.
White beans bring fiber and plant protein, creamy texture, stabilize blood sugar.
Onion gives sweetness and depth, has antioxidants and mild vitamin C.
Garlic adds pungent flavor, immune boosting compounds, not so sweet.
Cumin adds warm earthy spice, aids digestion and boosts aroma.
Chili powder brings smoky heat, small kick of capsaicin, may raise metabolism.
Lime gives bright acidity, cuts richness and adds vitamin C tang.
Avocado adds creamy texture, heart healthy fats, fiber and mild buttery flavor.

Ingredient Quantities

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon dried oregano

4 cups low sodium chicken broth

2 15 ounce cans white beans such as cannellini or great northern, drained and rinsed

1 4 ounce can diced green chiles

1 cup sweet corn, frozen or canned, drained

1 lime, juiced

1/4 cup chopped fresh cilantro

1 cup shredded Monterey Jack or pepper jack cheese for serving

1/2 cup sour cream or plain Greek yogurt for serving

1 ripe avocado, diced for serving

Tortilla chips or warm tortillas for serving

1 jalapeno, seeded and minced optional

How to Make this

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1. Heat 1 tablespoon olive oil in a large pot over medium heat; add 1 diced yellow onion and sauté until soft, about 5 minutes, then stir in 3 minced garlic cloves and the optional minced, seeded jalapeno and cook 30–60 seconds more.

2. Add the chicken (1 to 1 1/2 pounds breasts or thighs) to the pot, sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then add 1 tablespoon ground cumin, 1 tablespoon chili powder, and 1 teaspoon dried oregano; sear the chicken a couple minutes per side so it picks up flavor.

3. Pour in 4 cups low sodium chicken broth, bring to a gentle simmer, cover and cook until the chicken is cooked through 15–25 minutes depending on cut. If you’re using leftover cooked chicken just add it later to heat through.

4. Remove the chicken to a cutting board, shred with two forks and return it to the pot. If you want you can shred right in the pot with tongs but it’s messier, your call.

5. Stir in the 2 drained and rinsed 15 ounce cans of white beans, the 4 ounce can diced green chiles, and 1 cup sweet corn; simmer 8–10 minutes so flavors marry.

6. For a creamier broth, mash about 1/2 to 1 cup of the beans against the side of the pot or use an immersion blender on just a cup or two of the soup and pulse a few times, don’t overblend or you’ll lose texture.

7. Taste and adjust seasoning with more salt and pepper if needed, then squeeze in the juice of 1 lime and stir in 1/4 cup chopped fresh cilantro at the end so it stays bright.

8. Serve hot in bowls topped with about 1 cup shredded Monterey Jack or pepper jack cheese, a spoonful of 1/2 cup sour cream or plain Greek yogurt, diced ripe avocado, extra cilantro and tortilla chips or warm tortillas on the side; add extra minced jalapeno on top if you want more heat.

9. Leftover hack: chili thickens in the fridge so thin with a little broth when reheating, and it usually tastes even better the next day.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven (6 to 8 qt), for searing and simmering
2. Sharp chef’s knife, you want it sharp for quick even dicing
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula for stirring
6. Tongs, for flipping seared chicken and handling hot bits
7. Two forks for shredding the chicken (or use tongs to shred in the pot if you dont mind the mess)
8. Can opener and colander/strainer to drain and rinse the beans
9. Ladle and an immersion blender (optional) to mash/blend a bit of the soup for creaminess

FAQ

Can I use rotisserie chicken or leftover cooked chicken instead of raw chicken?

Yes, absolutely. Stir shredded rotisserie or leftover chicken in during the last 5 minutes of simmering just to heat through. If you start with raw chicken cook it until tender then shred in pot.

Can I make this in a slow cooker or Instant Pot?

Yes. Slow cooker: sauté onion and spices first if you can, then add everything and cook 4 to 6 hours on low or 2 to 3 hours on high, shred chicken and finish. Instant Pot: use sauté for the aromatics, add remaining ingredients, seal and cook high pressure 8 to 10 minutes with a 10 minute natural release, shred chicken after opening.

What if I want it spicier or milder?

For milder, skip the jalapeno and use mild green chiles. For more heat add a diced jalapeno with seeds, chopped chipotle in adobo, cayenne or a few dashes of hot sauce. Taste and adjust slowly so you don’t overdo it.

Can I swap the beans, corn or cheese?

Yep. Any white bean works, or mix in navy beans. Frozen or canned corn both fine. Swap Monterey Jack for cheddar or pepper jack for more heat. If you use dried beans they need soaking and longer cooking time.

How do I make the chili thicker or creamier?

Scoop out a cup of beans, mash them and stir back in to thicken. Or stir in a few ounces of cream cheese, or a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) simmer until thickened. Add sour cream or Greek yogurt off the heat for extra creaminess.

Can I freeze leftovers and what about the toppings?

Freeze cooled chili in airtight containers up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Do not freeze dairy toppings — add sour cream, avocado and cheese fresh when serving.

White Bean Chicken Chili Recipe Substitutions and Variations

Chicken (1 to 1 1/2 pounds): use shredded rotisserie chicken, about the same amount, for a fast shortcut; or swap for cooked ground turkey; for a vegetarian option try extra-firm tofu, pressed, cubed and added near the end so it keeps its shape.
White beans (2 cans): navy or butter beans work similarly, chickpeas give a firmer, nuttier bite, and pinto beans make it heartier though the texture changes a bit.
4 oz can diced green chiles: substitute 1 seeded and minced jalapeño or 1 roasted poblano chopped for more fresh heat or smoky flavor, or use a can of diced tomatoes with green chiles (Rotel) for extra tomato tang.
Sour cream or plain Greek yogurt (1/2 cup): Mexican crema is the closest match, plain coconut yogurt works for dairy free, or blended soaked cashews thinned with a little lemon juice for a creamy tangy alternative.

Pro Tips

– Sear the chicken well before you simmer it, it really adds a lot of flavor. Don’t crowd the pot or the pieces will steam not brown, and if you want less fuss use thighs cause they stay juicy even if you overcook them a bit.

– Bloom the cumin and chili powder in the hot oil for 30 to 45 seconds until fragrant then add a splash of broth to scrape up the browned bits, that little bit of fond makes the whole soup taste deeper.

– For a creamy broth mash about 1/2 cup of the beans against the pot or pulse just a cup with an immersion blender, but dont overdo it or you’ll lose nice bean texture. Keep some whole beans and corn for bites, texture matters.

– Brighten at the end not the start, squeeze the lime and stir in cilantro just before serving and taste for salt after the soup has reduced. Leftovers thicken so thin with a splash of broth when reheating, and shred your cheese fresh for better melting.

White Bean Chicken Chili Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I created a White Bean Chicken Chili Recipe that combines tender chicken, creamy white beans, and sweet corn in a flavorful broth with a clever shortcut that keeps the prep simple.

Servings

servings

Calories

470

kcal

Equipment: 1. Large heavy‑bottomed pot or Dutch oven (6 to 8 qt), for searing and simmering
2. Sharp chef’s knife, you want it sharp for quick even dicing
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula for stirring
6. Tongs, for flipping seared chicken and handling hot bits
7. Two forks for shredding the chicken (or use tongs to shred in the pot if you dont mind the mess)
8. Can opener and colander/strainer to drain and rinse the beans
9. Ladle and an immersion blender (optional) to mash/blend a bit of the soup for creaminess

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
4 cups low sodium chicken broth
2 15 ounce cans white beans such as cannellini or great northern, drained and rinsed
1 4 ounce can diced green chiles
1 cup sweet corn, frozen or canned, drained
1 lime, juiced
1/4 cup chopped fresh cilantro
1 cup shredded Monterey Jack or pepper jack cheese for serving
1/2 cup sour cream or plain Greek yogurt for serving
1 ripe avocado, diced for serving
Tortilla chips or warm tortillas for serving
1 jalapeno, seeded and minced optional

Directions

Heat 1 tablespoon olive oil in a large pot over medium heat; add 1 diced yellow onion and sauté until soft, about 5 minutes, then stir in 3 minced garlic cloves and the optional minced, seeded jalapeno and cook 30–60 seconds more.
Add the chicken (1 to 1 1/2 pounds breasts or thighs) to the pot, sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then add 1 tablespoon ground cumin, 1 tablespoon chili powder, and 1 teaspoon dried oregano; sear the chicken a couple minutes per side so it picks up flavor.
Pour in 4 cups low sodium chicken broth, bring to a gentle simmer, cover and cook until the chicken is cooked through 15–25 minutes depending on cut. If you’re using leftover cooked chicken just add it later to heat through.
Remove the chicken to a cutting board, shred with two forks and return it to the pot. If you want you can shred right in the pot with tongs but it’s messier, your call.
Stir in the 2 drained and rinsed 15 ounce cans of white beans, the 4 ounce can diced green chiles, and 1 cup sweet corn; simmer 8–10 minutes so flavors marry.
For a creamier broth, mash about 1/2 to 1 cup of the beans against the side of the pot or use an immersion blender on just a cup or two of the soup and pulse a few times, don’t overblend or you’ll lose texture.
Taste and adjust seasoning with more salt and pepper if needed, then squeeze in the juice of 1 lime and stir in 1/4 cup chopped fresh cilantro at the end so it stays bright.
Serve hot in bowls topped with about 1 cup shredded Monterey Jack or pepper jack cheese, a spoonful of 1/2 cup sour cream or plain Greek yogurt, diced ripe avocado, extra cilantro and tortilla chips or warm tortillas on the side; add extra minced jalapeno on top if you want more heat.
Leftover hack: chili thickens in the fridge so thin with a little broth when reheating, and it usually tastes even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.