There’s nothing quite as comforting as a steaming bowl of White Bean Chicken Chili, especially when you need a delicious dinner in under an hour. This dish is a weeknight hero—creamy, hearty, and absolutely loaded with flavor thanks to tender chicken, a mix of warm spices, and the subtle richness of white beans. Get ready to discover why this chili has become the coziest go-to meal in my kitchen!

White Bean Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

White Bean Chicken Chili comes together with a handful of pantry staples and fresh ingredients that each play their part. From perfectly seasoned chicken to the creamy finish, every component matters for achieving just the right taste, texture, and colorful appeal.

Olive oil: A touch of good olive oil starts everything off with a subtle depth of flavor and helps soften the aromatics.
Yellow onion: Dice it small—onion builds that savory backbone and sweetens beautifully as it cooks.
Garlic: Three cloves, minced, for big flavor; garlic brings the chili together with its unmistakable aroma.
Canned diced green chiles: These offer just enough tang and gentle heat to keep things interesting.
Ground cumin: Essential for a warm, earthy note that defines chili.
Dried oregano: Adds a hint of herby brightness and rounds out the flavors.
Chili powder: Just a half teaspoon gives the dish a subtle chili kick without overpowering the creamy base.
Ground coriander: A little goes a long way—its citrusy undertones lift the whole pot.
Black pepper: Adds gentle heat and a layer of complexity to the chili.
Cooked shredded chicken: Use rotisserie or home-cooked—either way, the chicken makes this dish satisfyingly hearty.
White beans: Creamy, mild, and perfect for soaking up all the chili goodness; drain and rinse to keep things fresh.
Chicken broth: This brings everything together, infusing each bite with savory flavor.
Sour cream: Stirred in at the end, sour cream delivers that signature creamy finish.
Half-and-half or milk: Adds just the right amount of silkiness to the chili’s texture.
Lime juice: Just a splash brightens up all the flavors right before serving.
Salt to taste: The finishing touch—add just enough to make the flavors sing.
Chopped fresh cilantro, shredded cheese, and crushed tortilla chips (optional): For fresh, cheesy crunch and a final festive touch!

How to Make White Bean Chicken Chili

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes, just until it turns translucent and releases its sweetness. Stir in the minced garlic and continue for another minute, letting your kitchen fill with that irresistible garlicky aroma.

Step 2: Add Spices and Chiles

Next, mix in the diced green chiles, cumin, oregano, chili powder, coriander, and black pepper. Give everything a good stir. Let the spices toast gently for about 1 to 2 minutes. This step is where the magic happens—the spices will bloom, creating a savory, fragrant base for your White Bean Chicken Chili.

Step 3: Build the Chili Base

Add the cooked, shredded chicken, both cans of drained white beans, and the chicken broth to the pot. Stir well to combine all the wonderful flavors, and bring the mixture to a gentle boil. Once bubbling, lower the heat and let it simmer for 15 to 20 minutes. This gives the flavors time to meld together beautifully and thickens the chili slightly.

Step 4: Make It Creamy

Once the chili has simmered, turn off the heat and stir in the sour cream, half-and-half (or milk), and lime juice. This is where the chili gets its luscious, creamy consistency and that little pop of brightness from the lime. Return the pot to low heat for just a couple of minutes—enough to heat everything through, but be sure not to let it boil so the creaminess stays smooth.

Step 5: Adjust and Serve

Give your chili a taste and adjust with more salt if needed. Serve it steaming hot, topped with a flourish of fresh cilantro, a hearty sprinkle of shredded cheese, and a handful of crushed tortilla chips if you like a little crunch. Every spoonful is pure comfort!

How to Serve White Bean Chicken Chili

Garnishes

Let’s talk toppings—because the right garnish transforms a simple bowl into something special. White Bean Chicken Chili loves fresh cilantro, a generous handful of shredded cheese (Monterey Jack or sharp cheddar are both fantastic), and a pile of crispy, salty crushed tortilla chips for texture. For a zesty twist, add a few thin slices of jalapeño or an extra squeeze of lime.

Side Dishes

This chili is hearty enough to stand alone, but it also plays well with classic sides. Serve it with warm, buttered cornbread, a crisp green salad, or even a platter of roasted veggies on the side. If you want to go all-in on comfort, a cheesy quesadilla for dipping is pure joy!

Creative Ways to Present

Up your presentation game by serving White Bean Chicken Chili in individual bread bowls for a rustic, cozy feel. Or set up a chili bar with an array of toppings so everyone can build their perfect bowl. You can also ladle the chili over baked potatoes or spoon it atop fluffy brown rice for a satisfying, layered meal.

Make Ahead and Storage

Storing Leftovers

Leftover White Bean Chicken Chili keeps like a dream! Cool any extras quickly and store them in an airtight container in the fridge. You’ll find the flavors deepen overnight—this chili is one of those magical dishes that’s even better the next day. Use it up within three days for best results.

Freezing

Want to stock your freezer with ready-to-enjoy meals? White Bean Chicken Chili freezes well for up to three months. Just let it cool completely, ladle into freezer-safe containers, and label with the date. Make sure to leave a little space at the top, as liquids expand when frozen.

Reheating

When you’re ready for round two, simply thaw frozen chili overnight in the fridge if needed, then warm on the stovetop over medium-low heat, stirring gently. If it’s a bit thick after chilling or freezing, add a splash of broth or milk to bring back that perfect creamy consistency. Avoid boiling to keep the dairy smooth.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! This recipe is a fantastic way to give new life to leftover turkey, especially after a big holiday. Just shred or chop it and use it exactly as you would the chicken.

What type Main Course

Great Northern beans, cannellini beans, or navy beans are all excellent choices. They have a mild flavor and creamy texture that blends beautifully in White Bean Chicken Chili.

Is this chili spicy?

White Bean Chicken Chili is mild as written, thanks to the gentle heat from the green chiles and chili powder. If you love extra spice, add diced jalapeño or more chili powder to the pot, or serve hot sauce on the side for everyone to customize.

How can I make the chili thicker?

For a thicker chili, mash some of the beans with a fork before adding them, or blend a portion of the finished chili with an immersion blender. This trick adds body without making things heavy.

Can I make it dairy-free?

You sure can. Swap the sour cream and half-and-half for a plant-based alternative (such as unsweetened cashew cream or coconut milk), and your White Bean Chicken Chili will still come out creamy and delicious.

Final Thoughts

If you’re craving a dish that’s as easy as it is satisfying, give this White Bean Chicken Chili a spot on your dinner table soon. With its creamy texture, cozy spices, and crowd-pleasing flavor, it’s bound to earn repeat requests and make you everyone’s favorite home cook. Enjoy every comforting spoonful!

White Bean Chicken Chili Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy White Bean Chicken Chili that is easy to make and perfect for a cozy night in. This hearty chili is packed with shredded chicken, white beans, and aromatic spices, creating a flavorful and satisfying dish.

Ingredients

Scale

Main Ingredients:

1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 (4 oz) can diced green chiles
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon black pepper

Additional Ingredients:

3 cups cooked shredded chicken
2 (15 oz) cans white beans, drained and rinsed
3 cups chicken broth
1/2 cup sour cream
1/2 cup half-and-half or milk
1 tablespoon lime juice
Salt to taste
Chopped fresh cilantro, shredded cheese, and crushed tortilla chips for topping (optional)

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Instructions

Heat Olive Oil: In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent, about 3–4 minutes.
Sauté Aromatics: Add garlic, green chiles, cumin, oregano, chili powder, coriander, and black pepper. Cook until fragrant, about 1–2 minutes.
Add Chicken and Beans: Stir in shredded chicken, white beans, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
Finish and Serve: Remove from heat and stir in sour cream, half-and-half, and lime juice. Warm through without boiling. Adjust seasoning with salt. Serve hot, topped with cilantro, cheese, and tortilla chips.

Notes

For a thicker texture, consider mashing some beans or blending a portion of the soup.
This chili can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American