Chicken Chili with White Beans is the cozy, craveable dish you’ll want to add to your regular recipe rotation. Imagine tender chunks of chicken, creamy white beans, mild green chiles, and fragrant spices all simmered together in a hearty broth—then finished with a swirl of sour cream and a squeeze of lime for just the right tang. This is one of those magical meals that manages to be hearty and comforting, yet doesn’t weigh you down. It’s a guaranteed crowd-pleaser, whether you’re serving up a family dinner, casual get-together, or just need a big pot of goodness for yourself.

Chicken Chili with White Beans Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Each one in this Chicken Chili with White Beans recipe has a job to do—some bring savory depth, others creamy texture, and a few provide just the right amount of freshness and heat. The best part? Everything is pantry-friendly and delightfully simple, yet the end result is anything but ordinary.

Olive oil: Adds a subtle fruitiness and helps everything sauté beautifully.
Onion: The aromatic base that brings natural sweetness and depth to the chili.
Garlic: Gives the dish a gentle, savory warmth that ties all the flavors together.
Chicken breasts: Tender chunks of lean protein that stay juicy and absorb all those wonderful spices.
White beans: Creamy, mild, and protein-packed—they add body and heartiness.
Diced green chiles: Mild heat and tangy flavor for a chili that’s exciting but not overpowering.
Chicken broth: The flavorful liquid that brings everything together; opt for low-sodium so you can control the salt.
Ground cumin: Adds earthy warmth and a classic chili essence you just can’t skip.
Dried oregano: A subtle floral note that rounds out the flavors perfectly.
Chili powder: For that familiar chili backbone, without overpowering the other ingredients.
Ground coriander: A hint of citrusy brightness that makes the chili pop.
Cayenne pepper (optional): Kick things up a notch if you like a little extra heat.
Salt and black pepper: Essential for seasoning and bringing all the flavors into harmony.
Corn: Pops of sweetness and color, either frozen or canned.
Sour cream: The creamy finishing touch that lends luxurious richness.
Fresh cilantro: A pop of herby freshness to lighten every spoonful.
Lime juice: Brightens the whole dish with sunny, tangy acidity.

How to Make Chicken Chili with White Beans

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot or Dutch oven set over medium heat. Add your diced onion first and let it soften until translucent—about five minutes. Next, toss in the minced garlic and cook for just a minute more. This simple step is where you build layers of flavor for your Chicken Chili with White Beans, so don’t rush it!

Step 2: Brown the Chicken

Pile the bite-sized chicken pieces into the pot, stirring so they brown lightly on all sides. This not only locks in moisture but also develops delicious flavor on the bottom of the pot—a tasty foundation for the broth that’s coming next.

Step 3: Build the Chili Base

Now it’s time to really bring the chili together! Stir in the drained white beans and diced green chiles, then pour in the chicken broth. At this point, all your fragrant spices—cumin, oregano, chili powder, coriander, and a pinch of cayenne, if you like heat—go right in. Sprinkle in a little salt and black pepper, and give everything a good stir.

Step 4: Simmer to Perfection

Bring your pot of Chicken Chili with White Beans up to a gentle boil, then immediately reduce the heat so it simmers uncovered. Give it 20 to 25 minutes for all those flavors to mingle and the chicken to cook through. Don’t wander too far—your kitchen is going to smell wonderful!

Step 5: Add the Final Touches

Five minutes from the finish line, stir in the corn for that perfect sweet bite. When the chili is done simmering, take the pot off the heat and blend in the sour cream, chopped cilantro, and fresh lime juice. These final additions make all the difference, transforming the chili into something creamy, bright, and absolutely irresistible.

How to Serve Chicken Chili with White Beans

Garnishes

The right toppings make any bowl of Chicken Chili with White Beans sing! Try a sprinkle of shredded cheese, fresh cilantro leaves, sliced jalapeños if you like a kick, or a generous handful of crushed tortilla chips for a crave-worthy crunch. Dollop with extra sour cream or even avocado for a creamy finish.

Side Dishes

Pair your chili with classic cornbread, fluffy rice, or even tortilla chips for dipping. A crisp side salad tossed in a citrusy vinaigrette rounds out the meal and balances the richness, making every bite more satisfying.

Creative Ways to Present

Serve Chicken Chili with White Beans in bread bowls for a playful presentation, or offer a “chili bar” with a variety of toppings so everyone can customize their bowls. For parties, ladle smaller portions into mugs or ramekins—perfect for mingling guests, and a fun twist on a traditional sit-down meal!

Make Ahead and Storage

Storing Leftovers

Let any leftover Chicken Chili with White Beans cool to room temperature before transferring it to an airtight container. It will keep happily in the fridge for up to three days, and the flavors just keep getting better as they deepen overnight.

Freezing

This chili freezes beautifully! Spoon cooled portions into freezer-safe containers (leaving a little room at the top for expansion) and freeze for up to two months. Thaw overnight in the fridge and you’ll have a comforting meal on hand whenever you need it.

Reheating

Reheat Chicken Chili with White Beans gently in a pot over medium-low heat, stirring occasionally until hot. If the chili thickens too much in the fridge, just add a splash of broth or water to loosen it up. Microwave reheating works well, too—just cover and stir halfway through to keep it evenly heated.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Just shred the rotisserie chicken and add it in Step 3 with the beans and chiles. Since the chicken is already cooked, you can cut the simmering time in half and still enjoy all the flavor.

What kind of white beans are best?

Great Northern beans, cannellini, or navy beans all work wonderfully in Chicken Chili with White Beans. Each brings a creamy texture and mild flavor, so feel free to use what you have in your pantry.

Can I make this chili dairy-free?

Yes! Simply swap the sour cream for a dairy-free alternative or omit it entirely. The chili is still rich and satisfying, and you can always add a little extra lime juice or avocado for creaminess.

Can I make Chicken Chili with White Beans in a slow cooker?

Definitely. Sauté the onions, garlic, and chicken as directed on the stovetop, then transfer everything (except the sour cream, cilantro, and lime) into your slow cooker and let it cook on low for about 4 hours. Finish with the fresh ingredients just before serving.

How can I thicken my chili if it’s too soupy?

If your Chicken Chili with White Beans seems a bit thin, mash a small amount of the beans against the side of the pot and stir them back in. Alternatively, let the chili simmer uncovered for a few extra minutes until it reduces to your desired consistency.

Final Thoughts

If there’s a meal that brings together warmth, brightness, and pure comfort, it’s definitely Chicken Chili with White Beans. It’s one of those dishes you’ll want to share, so don’t be surprised if it becomes your new go-to recipe for weeknights and casual gatherings alike. Give it a try—you’ll be hooked after the first spoonful!

Chicken Chili with White Beans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy Chicken Chili with White Beans recipe that is easy to make and perfect for a cozy meal. This hearty soup is packed with tender chicken, white beans, and flavorful spices, all simmered in a rich and satisfying broth.

Ingredients

Scale

Chicken Chili with White Beans:

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 cans (15 ounces each) white beans, drained and rinsed
1 can (4 ounces) diced green chiles
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1/2 cup frozen or canned corn
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
Juice of 1 lime

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent.
Stir in the garlic and cook for another minute.
Add the chicken pieces and cook until browned on all sides.
Stir in the white beans, diced green chiles, and chicken broth.
Add the cumin, oregano, chili powder, coriander, cayenne pepper if using, salt, and black pepper.
Bring the chili to a boil, then reduce heat and simmer uncovered for 20-25 minutes until the chicken is cooked through and the flavors meld.
Stir in the corn and cook for an additional 5 minutes.
Remove from heat and stir in the sour cream, chopped cilantro, and lime juice.
Taste and adjust seasoning if needed.
Serve hot with your favorite toppings.

Notes

Top with shredded cheese, sliced jalapeños, or crushed tortilla chips for extra flavor and crunch.
Leftovers keep well in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American