There’s something magical about a bowl of warm, hearty chili on a chilly evening. This White Bean Chicken Chili is everything you need for comfort food bliss—creamy, flavorful, and packed with protein. It’s the perfect balance of tender shredded chicken, creamy white beans, and a savory, slightly spicy broth. Whether you’re curled up on the couch or serving a crowd, this easy recipe will be your go-to for a cozy night in.
And trust me, once you try this, you’ll never go back to regular chili! Ready to dig in? Let’s make it happen!
Why You’ll Love This White Bean Chicken Chili
- Packed with flavor – A blend of green chilies, cumin, garlic, and smoky spices make every bite rich and satisfying
- Creamy without being heavy – The white beans and a touch of Greek yogurt (or sour cream) add a velvety texture without excess fat
- Protein-packed and nutritious – Chicken and beans provide a powerhouse of protein and fiber to keep you full and energized
- Quick and easy – This chili comes together in under an hour and is mostly hands-off
- Perfect for meal prep – It tastes even better the next day, making it ideal for leftovers or freezing
What Does White Bean Chicken Chili Taste Like?
This chili is smooth, creamy, and slightly smoky with just the right amount of heat. Unlike traditional red chili, which leans on tomatoes for tanginess, this version gets its depth from green chilies, cumin, and garlic. The white beans provide a hearty, creamy texture, while the chicken absorbs all the incredible flavors. Each spoonful is comforting, cozy, and absolutely irresistible!
Ingredients You’ll Need
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth (low sodium preferred)
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or Great Northern beans)
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder (adjust for spice preference)
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- ½ cup frozen or canned corn (optional, but delicious)
- ½ cup Greek yogurt or sour cream (for extra creaminess)
- Juice of 1 lime
Toppings (Optional, but Highly Recommended!):
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Fresh cilantro
- Sliced jalapeños
- Avocado slices
- Crushed tortilla chips
Kitchen Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring spoons and cups
- Tongs (for handling chicken)
How to Make White Bean Chicken Chili
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent (about 3–4 minutes). Stir in the minced garlic and cook for another 30 seconds, until fragrant.
2. Cook the Chicken
Place the chicken breasts in the pot and pour in the chicken broth. Add the green chilies, cumin, oregano, smoked paprika, chili powder, salt, and pepper. Bring to a gentle simmer, cover, and let the chicken cook for about 20 minutes, until it’s fully cooked and tender.
3. Shred the Chicken
Remove the chicken from the pot and shred it using two forks. (Pro tip: You can also use a hand mixer for ultra-quick shredding!) Return the shredded chicken to the pot.
4. Add the Beans and Corn
Stir in the drained white beans and corn. Simmer for another 10–15 minutes to allow the flavors to meld together.
5. Make It Creamy
Turn off the heat and stir in Greek yogurt (or sour cream) for a rich, creamy texture. Add a squeeze of fresh lime juice to brighten the flavors.
6. Serve and Enjoy!
Ladle the chili into bowls and top with shredded cheese, avocado, cilantro, and crushed tortilla chips for an extra crunch.
What to Serve with White Bean Chicken Chili
This chili is a meal on its own, but if you want to round it out, try serving it with:
- Cornbread – The sweetness balances the chili’s spice
- Garlic bread – Because who doesn’t love dipping warm bread into soup
- A simple green salad – Light and refreshing
- Rice or quinoa – For an extra hearty meal
Tips for the Best White Bean Chicken Chili
- Want it thicker? Mash some of the beans before adding them to the pot to create a naturally thickened broth
- Prefer it spicier? Add an extra pinch of chili powder or a diced jalapeño while cooking
- No fresh chicken? Rotisserie chicken works great—just shred and add it after the beans
- Dairy-free option? Skip the Greek yogurt and add coconut milk for a creamy twist
How to Store and Freeze White Bean Chicken Chili
Refrigerating:
Let the chili cool completely, then store in an airtight container in the fridge for up to 4 days
Freezing:
This chili freezes beautifully! Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating
Reheating:
Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Add all the ingredients (except yogurt and lime) to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in the yogurt and lime juice before serving
Can I use turkey instead of chicken?
Absolutely! Ground turkey or shredded leftover turkey work just as well
How do I make it vegetarian?
Swap the chicken for an extra can of beans and use vegetable broth instead of chicken broth
Is this chili spicy?
It’s mild with a gentle warmth. If you prefer more heat, add extra chili powder or diced jalapeños
Final Thoughts: Cozy Up with This White Bean Chicken Chili
If you’re looking for a comforting, hearty, and easy-to-make dinner, this White Bean Chicken Chili is the answer. With its rich, creamy texture and bold, savory flavors, it’s guaranteed to become a family favorite. Plus, it’s healthy, protein-packed, and perfect for leftovers!
Give this recipe a try, and let me know how you like it! Leave a comment below or share your bowl on Pinterest—I’d love to see your delicious creations!
Looking for more cozy meals? Try these next:
- She Crab Soup – Creamy & Flavorful Classic
- Best Chorizo Lentil Soup Recipes
- Creamy Chicken Cordon Bleu
Find more inspiration on Pinterest: pinterest.com/poulefrecipe
Happy cooking! 🍲💛
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Delicious White Bean Chicken Chili Recipe for Cozy Nights
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
This White Bean Chicken Chili is creamy, hearty, and packed with flavor! Made with tender shredded chicken, white beans, and a rich, smoky broth, this comforting dish is perfect for cozy nights. It’s quick to make, packed with protein, and comes together in under an hour. Serve with your favorite toppings like shredded cheese, avocado, and crispy tortilla chips for a meal that’s both delicious and satisfying!
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth (low sodium preferred)
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or Great Northern beans)
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder (adjust for spice preference)
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- ½ cup frozen or canned corn (optional)
- ½ cup Greek yogurt or sour cream (for extra creaminess)
- Juice of 1 lime
Toppings (optional but recommended!)
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Fresh cilantro
- Sliced jalapeños
- Avocado slices
- Crushed tortilla chips
Instructions
- Sauté the Aromatics – Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft (about 3–4 minutes). Stir in minced garlic and cook for another 30 seconds.
- Cook the Chicken – Place the chicken breasts in the pot and pour in the chicken broth. Add green chilies, cumin, oregano, smoked paprika, chili powder, salt, and pepper. Bring to a gentle simmer, cover, and cook for about 20 minutes until the chicken is tender.
- Shred the Chicken – Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
- Add Beans and Corn – Stir in the drained white beans and corn. Let simmer for another 10–15 minutes to blend flavors.
- Make It Creamy – Turn off the heat and stir in Greek yogurt (or sour cream). Add a squeeze of fresh lime juice.
- Serve and Enjoy – Ladle into bowls and top with cheese, avocado, cilantro, and crushed tortilla chips.
Notes
- For a thicker chili: Mash some of the beans before adding them to the pot.
- To make it spicier: Add more chili powder or diced jalapeños.
- For a dairy-free option: Skip the Greek yogurt and use coconut milk instead.
- Slow Cooker Version: Add all ingredients (except yogurt and lime) to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in yogurt and lime juice before serving.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 35
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American, Tex-Mex
Keywords: white bean chicken chili, creamy chicken chili, easy chicken chili, healthy chili recipe, one-pot chili
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