If you’re on the hunt for a comforting, creamy, and flavor-packed soup, look no further than White Bean Chicken Chili. This recipe brings together the warmth of classic chili spices, velvety white beans, and tender shredded chicken in a rich and satisfying broth. Perfect for a weeknight dinner or a game day gathering, this chili bursts with vibrant colors and fresh garnishes, making it as beautiful to serve as it is delightful to eat. Trust me, after one spoonful, you’ll want to add this White Bean Chicken Chili to your regular rotation!

White Bean Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this White Bean Chicken Chili lies in how each ingredient plays an essential role—bringing depth, texture, or a pop of flavor. You’ll only need pantry staples and a few fresh touches to create magic in your pot; let’s look at how each one transforms the dish.

Olive oil: This gives your aromatics a flavorful head start and a silky mouthfeel from the very first step.
Yellow onion (diced): Adds subtle sweetness and the perfect foundation for your chili’s aroma.
Garlic (minced): A punchy must for depth and irresistible fragrance.
Diced green chiles: They bring gentle heat and a tangy lift that brightens the whole pot.
Ground cumin: The unmistakable warmth and earthiness every chili deserves.
Dried oregano: A hint of herbal character to balance the spices.
Chili powder: For an invitingly smoky background and that traditional chili vibe.
Ground coriander: Delicates citrusy undertones that pair wonderfully with chicken and lime.
Cayenne pepper (optional): For those who like a little fiery kick!
Cooked shredded chicken: Rotisserie or leftover chicken makes this incredibly easy (and juicy!)
White beans (drained and rinsed): The creamy heart of this recipe—plus, they thicken the chili perfectly.
Chicken broth: The savory base that ties all the flavors together.
Sour cream: Creaminess overload—this is what gives White Bean Chicken Chili its luscious texture.
Half-and-half or heavy cream: For an extra rich, velvety spoonful every time.
Salt and pepper: Simple but vital; adjust at the end to taste.
Juice of 1 lime: A fresh squeeze before serving transforms everything—never skip it!
Chopped fresh cilantro: The ultimate fragrant finish—so fresh and pretty.
Diced avocado: Adds creaminess and a gorgeous pop of color.
Shredded cheese: Melts into each bowl, making every bite extra cozy.
Tortilla chips: For crunch and for scooping—utterly addictive!

How to Make White Bean Chicken Chili

Step 1: Sauté the Aromatics

Start with a large soup pot and heat your olive oil over medium. Toss in the diced onion and give them about five minutes to soften and turn translucent—the kitchen will already smell amazing. Add in the garlic; let it bloom for just a minute, stirring so it doesn’t burn. These foundation flavors make all the difference in coaxing out the best from your spices.

Step 2: Toast the Spices and Chiles

Next, pile in the green chiles, cumin, oregano, chili powder, coriander, and a little cayenne if you love a gentle tingle. Stir for one fragrant minute. Toasting them directly in the oil blooms their aroma, infusing the base with a note of smokiness and subtle heat.

Step 3: Build the Chili

Add in your shredded chicken—either leftover, rotisserie, or freshly cooked—alongside the white beans and chicken broth. Stir everything well to bring it together, then raise the heat and bring the pot to a gentle boil. As the chili begins to bubble, all those spices and aromatics will sink into the chicken and beans.

Step 4: Simmer and Enrich

Reduce the heat and let your chili simmer for 20 minutes. The flavors deepen, the beans start to soften, and the chicken gets extra tender. If you like your chili thick, take a fork and mash a small handful of beans against the side of the pot; this adds creamy body without needing any flour or starch.

Step 5: Creamy Finish & Seasoning

Lower the heat and stir in the sour cream and half-and-half (or heavy cream). Simmer for five more minutes—your White Bean Chicken Chili will go from brothy to beautifully rich right before your eyes! Finish with a healthy sprinkle of salt and pepper and a big squeeze of fresh lime juice. Taste and adjust seasoning as needed.

How to Serve White Bean Chicken Chili

Garnishes

Garnishes are more than just decoration here—they add texture, freshness, and even more flavor. I always finish each bowl with a handful of chopped cilantro, a few diced avocado chunks, plenty of shredded cheese (pepper jack or sharp cheddar are both fantastic), and a crown of crispy tortilla chips. Let everyone load up their bowl with as much or as little as they want!

Side Dishes

White Bean Chicken Chili is satisfying all on its own, but it truly shines next to homemade cornbread, a crisp green salad, or a plate of extra tortilla chips for dipping. If you’re feeding a crowd, add a platter of cool cucumber slices or a tangy cabbage slaw to complete your chili night.

Creative Ways to Present

For a fun twist, ladle your chili into mini bread bowls or serve it in sturdy mugs for a cozy, handheld meal. Try topping it with pickled jalapeños for extra zing, or set up a DIY toppings bar for a party—everyone will love customizing their bowl of White Bean Chicken Chili just the way they like it!

Make Ahead and Storage

Storing Leftovers

White Bean Chicken Chili makes a fantastic make-ahead meal, and the flavors only get better after a day in the fridge. Pop any leftovers into an airtight container and refrigerate for up to 4 days. You’ll be extra glad to have a comforting bowl waiting for you at lunchtime or on a chilly evening.

Freezing

This chili freezes beautifully! Cool it completely before transferring to freezer-safe containers or bags. Freeze in individual portions for easy grab-and-go lunches, and it’ll keep for up to three months. To avoid any dairy separation, you can freeze the chili before adding the sour cream and half-and-half—then just stir those in after reheating.

Reheating

When it’s time to reheat, simply warm your chili slowly on the stovetop over medium-low, stirring now and then until heated through. If it seems a little thick, splash in some extra broth or water. For single servings, the microwave works equally well—just cover loosely and stir halfway through to ensure even heating.

FAQs

Can I use rotisserie chicken in White Bean Chicken Chili?

Absolutely! Rotisserie chicken not only saves loads of time, but it also adds a savory depth that tastes like you simmered all afternoon. Just shred and stir it right in during Step 3.

Is this chili very spicy?

Nope—White Bean Chicken Chili is generally quite mild, with most of its warmth coming from cumin, coriander, and green chiles. If you love extra heat, add the optional cayenne or finish with sliced fresh jalapeños on top.

Can I make this recipe dairy free?

Yes! For a dairy-free version, skip the sour cream and half-and-half, or substitute with your favorite plant-based alternatives. You’ll still get a hearty, satisfying chili with all the great flavors.

Which white beans work best?

Great Northern or cannellini beans are my go-tos for their creamy texture and ability to hold up during simmering. Navy beans also work well and break down a bit more for a thicker chili base.

Can I make White Bean Chicken Chili in a slow cooker?

Definitely. Simply sauté the onions, garlic, and spices as directed, then transfer everything (except the dairy, lime, and toppings) to your slow cooker. Cook on low for 4-6 hours, then stir in the sour cream and half-and-half just before serving.

Final Thoughts

There’s something truly special about digging into a hearty, homemade pot of White Bean Chicken Chili—it’s comfort food with a bright, zesty twist! Whether you’re feeding your family or a crowd, this recipe will have everyone coming back for seconds. Give it a try and see why White Bean Chicken Chili is a favorite in so many kitchens!

White Bean Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and hearty White Bean Chicken Chili recipe that is creamy and flavorful. Perfect for a cozy night in or for feeding a crowd.

Ingredients

Scale

For the White Bean Chicken Chili:

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 (4-ounce) can diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
3 cups cooked shredded chicken
2 (15-ounce) cans white beans, drained and rinsed
4 cups chicken broth
1/2 cup sour cream
1/2 cup half-and-half or heavy cream
Salt and pepper, to taste
Juice of 1 lime

For Garnish:

Chopped fresh cilantro
Diced avocado
Shredded cheese
Tortilla chips

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil: In a large soup pot over medium heat, heat olive oil. Add diced onion and sauté until translucent, about 5 minutes.
Add seasonings: Stir in garlic, green chiles, cumin, oregano, chili powder, coriander, and cayenne. Cook for 1 minute until fragrant.
Add chicken and beans: Add shredded chicken, white beans, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
Finish the chili: Stir in sour cream and half-and-half, simmer for another 5 minutes. Season with salt, pepper, and lime juice.
Serve: Ladle into bowls and top with cilantro, avocado, cheese, and tortilla chips.