White Bean Chicken Chili is a cozy, comforting bowl packed with tender chicken, creamy white beans, and a gentle mix of spices that bring just the right amount of warmth. It’s a great twist on traditional chili—lighter in color but full of flavor that feels like a big, warm hug on a chilly day.
I love making this chili when I want something hearty but not too heavy. The beans add a nice creaminess, and the chicken keeps it protein-rich without being greasy. A little squeeze of lime and fresh cilantro on top really lifts the flavors and makes every bite feel fresh. It’s one of those recipes that’s easy to double and perfect for leftovers.
My favorite way to enjoy this chili is with some crunchy tortilla chips on the side or a scoop of sour cream to mellow out the spices. It’s also a crowd-pleaser when I have friends over because it’s comforting, simple, and can be on the table in under an hour. Whenever I make this, the house fills up with that wonderful chili smell that just makes everyone smile.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken works best here. I often use rotisserie chicken for convenience, but leftover baked or boiled chicken is great too. For a vegetarian twist, try adding cooked shredded jackfruit or tofu instead.
White Beans: Cannellini or great northern beans give a creamy texture and mild flavor. If you can’t find these, navy beans or butter beans are good alternatives. Using canned beans speeds up cooking, but dried beans can work if soaked and cooked well in advance.
Salsa Verde: This green tomatillo salsa adds brightness and a subtle tang. If you can’t find salsa verde, feel free to use green chilies or substitute with mild green enchilada sauce. Fresh tomatillos blended with onion and cilantro also make a good homemade version.
Spices: Ground cumin, oregano, and chili powder define the chili’s warm flavor. Adjust chili powder if you want more or less heat. Smoked paprika can be a tasty addition for a smoky note.
Fresh Cilantro & Lime: These toppings are simple but essential for freshness and zing. If you’re not a cilantro fan, parsley is a milder substitute. The lime juice brightens the whole dish, so don’t skip it—it really lifts the flavors.
How Do You Build Flavor in White Bean Chicken Chili?
Building a depth of flavor is key! Here’s how I do it:
- Start by sautéing onions and jalapeños to soften and release their natural sweetness. This base adds a great foundation.
- Toast the garlic and spices briefly—about 30 seconds to 1 minute—until fragrant. This step wakes up their aroma and intensifies the flavor.
- Add salsa verde and chicken broth to bring moisture and acidity, then simmer to let the flavors meld. Slow simmering helps all the ingredients blend together.
- Finish with fresh cilantro and lime juice right before serving. This adds freshness and balances the richness of the beans and chicken.
Taking these steps creates a chili that tastes layered and exciting, even with simple ingredients! My tip: simmer gently so you don’t lose brightness or turn the chili too thick.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this for even heat and easy stirring during simmering.
- Cutting board and sharp knife – for chopping onions, garlic, and jalapeños easily.
- Measuring spoons and cups – helps keep spices and liquids just right.
- Potato masher or fork – to lightly mash some beans if you want a creamier texture.
- Soup spoon or ladle – for serving with ease and accuracy.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or try sautéed mushrooms for a vegetarian version.
- Add a smoky flavor by stirring in 1 teaspoon of smoked paprika or chipotle chili powder.
- Mix in chopped fresh spinach or kale during the last few minutes for extra greens.
- Top with sliced avocado or shredded cheese for extra richness and texture.
How to Make White Bean Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and diced (optional, for mild heat)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 4 cups cooked chicken, shredded (about 2 cooked chicken breasts)
- 3 cans (15 ounces each) white beans, drained and rinsed (like cannellini or great northern beans)
- 4 cups chicken broth
- 1 cup salsa verde (green tomatillo salsa)
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Juice of 1 lime
- Sour cream, for serving (optional)
Time Needed
This recipe takes around 10 minutes to prep and about 30 minutes to cook. So, you’ll have a warm and tasty chili ready in roughly 40 minutes!
Step-by-Step Instructions:
1. Cook the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeños (if you like a bit of heat). Cook, stirring now and then, until they soften—about 5 minutes.
2. Add Garlic and Spices
Stir in the minced garlic, ground cumin, dried oregano, and chili powder. Let everything cook for about 1 minute until you can smell the spices waking up.
3. Combine Chicken, Beans & Liquids
Add the shredded chicken, drained white beans, chicken broth, and salsa verde to the pot. Stir well and bring the mixture to a gentle boil.
4. Simmer the Chili
Lower the heat and let the chili simmer uncovered for 20 to 30 minutes. This lets all the flavors blend nicely and the chili thicken a little.
5. Finish With Freshness
Stir in the chopped fresh cilantro and the lime juice. Taste your chili, then add salt and pepper as you like.
6. Serve and Enjoy
Spoon the chili into bowls. If you want, top each bowl with a dollop of sour cream and a sprinkle of cilantro. Serve warm with some crusty bread or crunchy tortilla chips for a perfect meal!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave, then shred as usual.
Can I Make White Bean Chicken Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
How Can I Make This Chili Spicier or Milder?
For more heat, keep the seeds in the jalapeños or add a pinch of cayenne pepper. To make it milder, remove all seeds from the peppers or skip the jalapeños altogether.
What’s the Best Way to Store Leftovers?
Let the chili cool before transferring it to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
