White Bean Chicken Chili
White Bean Chicken Chili is a comforting and hearty dish that brings warmth on chilly nights. With tender chicken, creamy white beans, and a delightful blend of spices, this chili stands out among other variations. The beautiful medley of flavors and textures makes every bowl a satisfying experience. Whether you’re huddled on the couch or gathering around the table with family, this chili is a perfect remedy for those chilly days and an absolute crowd-pleaser.
Table of Contents
I first tried making white bean chicken chili during a surprise snowstorm that left us housebound. On that day, the kitchen was filled with the inviting aroma of simmering spices, and before we knew it, we had a pot of chili bubbling away, ready to warm us up. Every spoonful was an embrace, and the best part? It’s as easy to whip up as it is delicious! Seriously, this recipe has quickly become a staple in my home, and I can’t wait for you to try it too.
Why You’ll Love This Recipe
- Simple & Quick: In about 45 minutes, you can serve up a delicious homemade chili.
- Irresistible Flavor: Expect a burst of comforting flavors from spices and tender chicken.
- Eye-Catching Appeal: A bowl topped with fresh cilantro, avocado, and cheese looks wonderful.
- Flexible Serving: Perfect for cozy dinners, game day snacking, or a special occasion.
- Diet-Friendly Options: Easily adapted for gluten-free and dairy-free diets.
Ingredients You’ll Need
- 2 tablespoons vegetable or canola oil: Used for sautéing the chicken and onion. Olive oil can be substituted for a different flavor.
- 1 pound boneless skinless chicken breasts: Cubed for quick cooking and tenderness. Chicken thighs can work as a substitute if you prefer dark meat.
- ½ medium yellow onion, chopped: Adds sweetness and depth to your chili. Shallots or white onions can also be used.
- 1 teaspoon ground cumin: Brings warmth and earthiness. Adjust to taste if you want a bolder flavor.
- 1 teaspoon dried oregano: Delivers a herby note; fresh oregano can be a nice touch if you have it on hand.
- 32 ounces chicken broth: Provides a savory base for the chili. Vegetable broth can be used for a lighter option.
- 2 (15-ounce) cans cannellini or white northern beans, rinsed and drained: For creaminess and protein. Chickpeas or pinto beans can be swapped in if desired.
- 1 cup yellow corn tortilla chips, crushed: Adds crunch and texture. Feel free to leave them out for a keto-friendly version!
- 1 cup corn kernels, fresh or frozen: Sweetness and texture; frozen corn is super convenient.
- ½ cup roasted Hatch chiles (or two 4-ounce cans of fire-roasted diced green chiles): They add a mild heat and flavor. Any green chiles can work if you can’t find Hatch ones.
- ½ teaspoon kosher salt: Enhances all the flavors in the dish. Adjust based on dietary needs.
- ½ teaspoon freshly ground black pepper: For that little peppery kick. Feel free to use white pepper if you prefer.
- ½ cup Monterey Jack cheese: Melts beautifully on top for creaminess. Cheddar or pepper jack can also add a fun twist.
- ¼ cup cilantro, chopped: Freshness that brightens up each bowl. Use parsley if you want a milder taste.
- Chopped avocado: Creamy texture and richness that balances the dish.
- Sliced jalapeño: Optional for those who enjoy a bit of heat.
- Lime wedges: A squeeze of lime before eating takes this chili to a whole new level.
How to Make White Bean Chicken Chili
Cook the chicken: Start by heating 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Add 1 pound of bite-size cubed chicken breasts and cook until browned, stirring frequently. Once browned, add ½ chopped onion and cook for about 3-5 minutes or until softened. Then, sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of dried oregano, cooking for an additional minute until fragrant.
Add the remaining ingredients: Pour in 32 ounces of chicken broth along with the 2 (15-ounce) cans of rinsed white beans. Stir in 1 cup of crushed tortilla chips, 1 cup of corn kernels, and ½ cup of roasted Hatch chiles. Don’t forget to add ½ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for around 20 minutes or until the chili thickens to your liking.
Add toppings and serve: Once thickened, ladle your delightful white bean chicken chili into bowls. Top with ½ cup of Monterey Jack cheese, a sprinkle of chopped cilantro, sliced jalapeños, and some creamy avocado. Serve with extra tortilla chips on the side and lime wedges for that perfect zing!
Storing & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it longer, this chili freezes beautifully! Just transfer to a freezer-safe container and it can last up to 3 months in the freezer. To reheat, simply thaw in the refrigerator overnight, then heat gently on the stovetop over medium heat for about 10-15 minutes until warmed through. The flavors will continue to meld, making leftover chili just as delicious, if not more so!
Chef’s Helpful Tips
- Avoid overcooking the chicken: Keep an eye on your chicken while it cooks to prevent it from drying out.
- Adjust the spices: If you love a little more heat, toss in some cayenne pepper or more jalapeños.
- Texture tweaking: If you prefer a thicker chili, let it simmer a bit longer. If it’s too thick, just add a splash more chicken broth.
- Experiment with toppings: Get creative! Try adding sour cream, salsa, or a sprinkle of cheese on top for extra flavor.
- Make-ahead option: This chili is perfect for preparing in batches; the flavors get better with time!
There’s something truly comforting about a steaming bowl of chili. White Bean Chicken Chili hits all the right notes: it’s hearty, flavorful, and oh-so-satisfying. You’ll find it’s not just a meal—it’s a warm hug on a chilly day. Feel free to tweak it to suit your taste, perhaps play around with toppings or ingredients, and make it your own. Enjoy the process and gather your loved ones to share that cozy experience. Your kitchen will thank you!
Recipe FAQs
Can I make this chili ahead of time?
Absolutely! In fact, making it ahead can enhance the flavors. You can cook it up to 3 days in advance and store it in the refrigerator. Just reheating it gently before serving is all it takes!
How spicy is this white bean chicken chili?
The heat level largely depends on the type of chiles you use. Using standard canned green chiles will keep it mild. However, if you add fresh jalapeños or use hotter chiles, you can kick it up as desired!
Can I substitute the chicken?
Yes! You can substitute with shredded rotisserie chicken if you want to cut down prep time. Alternatively, for a vegetarian option, leave out the chicken and substitute with additional beans or vegetables like zucchini or bell peppers.
How do I store leftovers?
Store your leftover White Bean Chicken Chili in an airtight container in the refrigerator for up to 4 days. For longer storage, place it in a freezer-safe container and it can last up to 3 months.
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📖 Recipe Card
White Bean Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Description
Experience the deliciousness of this White Bean Chicken Chili, featuring tender chicken, savory beans, and zesty spices. Perfect for a quick dinner or a cozy meal, it’s a delightful homemade recipe that will warm your heart and satisfy your taste buds.
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- ½ medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 32 ounces chicken broth
- 2 15-ounce cans cannellini or white northern beans, rinsed and drained
- 1 cup yellow corn tortilla chips, crushed
- 1 cup corn kernels, fresh or frozen
- ½ cup roasted hatch chiles
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup monterey jack cheese
- ¼ cup cilantro, chopped
- chopped avocado
- sliced jalapeño
- lime wedges
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Add the bite-size cubed chicken and cook until browned, stirring frequently.
- Stir in the chopped onion and cook until softened for about 3-5 minutes.
- Mix in the ground cumin and dried oregano, cooking for an additional minute until fragrant.
- Pour in the chicken broth and add the white beans, crushed tortilla chips, corn, roasted hatch chiles, kosher salt, and black pepper.
- Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 20 minutes until thickened.
- Ladle the chili into bowls and top with Monterey jack cheese, cilantro, sliced jalapeño, and chopped avocado.
- Serve with tortilla chips and lime wedges on the side.
Notes
You can adjust the heat by adding more or fewer jalapeños according to your taste.
This chili can be made ahead and warmed up for a quick meal later.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg
