I’m sharing my White Bean Chicken Chili Recipe that pairs tender chicken, creamy white beans and sweet corn with a secret spice blend and bright lime and cilantro to pique your curiosity.
I love this white bean chicken chili because it keeps surprising me, I never know which bite will have that little twist. I use boneless skinless chicken and cannellini beans so it feels hearty but not heavy.
One weekend I tossed it in a White Bean Chicken Chili Slow Cooker and my neighbor texted Damn Delicious before she even left, so yeah I kept that trick. It’s layered, kinda bright and somehow familiar but new, a bowl you want on a random Tuesday or when people come over.
I always end up making too much.
Ingredients
- Chicken: lean protein, keeps chili hearty and soaks up flavor
- White beans: creamy, fiber rich, add body and gentle nutty taste
- Yellow onion: sweet when cooked adds depth and natural sweetness
- Garlic: punchy aroma, boosts savory notes, not overpowering if minced
- Jalapeño: fresh heat, adds brightness, seeds make it much spicier
- Diced green chiles: smoky mild heat, bit of tang, quick flavor lift
- Corn: sweet kernels, adds texture and little natural sugar, nice crunch
- Lime juice: bright acidic pop, balances richness, keeps flavors lively
- Cream cheese: makes it creamy and silky, adds mild tang and richness
- Cilantro: fresh herb, gives zip, some ppl dislike its soapy taste
- Avocado: creamy, healthy fats, cools spicy bites, nice silky topping
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño seeded and minced (optional)
- 1 (4 oz) can diced green chiles
- 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
- 1 cup frozen or canned corn drained
- 4 cups low sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 to 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lime juice
- 4 oz cream cheese, softened (optional)
- 1/4 cup chopped fresh cilantro (optional)
- 1 cup shredded Monterey Jack or cheddar cheese (optional)
- 1/2 cup sour cream (optional)
- 1 ripe avocado, sliced (optional)
- Tortilla chips or warmed tortillas for serving (optional)
How to Make this
1. Heat 1 tablespoon olive oil in a large heavy pot over medium heat. Add 1 diced yellow onion and cook about 4 to 5 minutes until soft and starting to brown, then add 3 minced garlic cloves and the seeded minced jalapeño if using, cook 30 to 60 seconds more.
2. Stir in the 4 oz can diced green chiles, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder and 1/4 teaspoon cayenne if you want heat, cook another 30 seconds so the spices wake up.
3. Add 2 drained cans (15 oz each) great northern or cannellini beans, 1 cup drained corn, and 4 cups low sodium chicken broth. Season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.
4. Nestle 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs into the broth. Bring to a simmer, reduce heat and simmer gently 18 to 25 minutes until chicken is cooked through and tender (internal temp 165 F), dont overcook it.
5. Remove the chicken to a cutting board, shred with two forks or chop, then return the shredded chicken to the pot.
6. If you want a creamier chili, add 4 oz softened cream cheese now and stir until melted and smooth. Add 2 tablespoons fresh lime juice and taste, adjust salt and pepper.
7. Stir in 1/4 cup chopped fresh cilantro if using, keep the chili over low heat just to warm through.
8. Ladle into bowls and offer toppings: 1 cup shredded Monterey Jack or cheddar cheese, 1/2 cup sour cream, sliced ripe avocado, extra cilantro, and tortilla chips or warmed tortillas for serving.
9. For leftovers the flavors get better next day, reheat gently and add a splash of broth if it thickens too much.
Equipment Needed
1. Large heavy pot or Dutch oven
2. Cutting board
3. Sharp chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Tongs (to lift the chicken)
7. Two forks for shredding (or kitchen shears)
8. Can opener and colander for draining beans/corn
9. Instant read thermometer (for checking 165 F)
FAQ
White Bean Chicken Chili Recipe Substitutions and Variations
- Chicken (1 1/2 to 2 lb boneless skinless) – swap for shredded rotisserie chicken (about 3 to 4 cups) or 2 cans (12 to 15 oz) canned chicken. Cuts cook time way down, just stir in near the end so it doesn’t dry out.
- Great northern / cannellini beans – use navy beans or butter beans 1 for 1, or try 2 cans chickpeas for a nuttier texture. If using dried beans, soak and cook first, same final volume.
- Jalapeño (optional) – use 1 serrano for more heat, or 1/2 to 1 poblano for milder smoky flavor. Removing the seeds lowers heat a lot, so seed it if you want less kick.
- Cream cheese (4 oz, optional) – swap with 1/2 to 3/4 cup plain Greek yogurt or sour cream for a lighter tangy creaminess. Stir it in off the heat so it won’t split.
Pro Tips
1) Sear the chicken first if you have time. A quick 2 to 3 minute sear per side in the pot before adding broth gives a lot more depth than just poaching, then finish cooking gently. If you use breasts watch them closely, they dry out fast.
2) Wake the spices in oil. Toss the cumin, oregano and chili powder into the hot oil/onion for 20 to 30 seconds before adding any liquid, it makes the whole pot taste brighter. Same with garlic and jalapeño – add them late so they dont burn.
3) Control the texture with the beans. Mash about a cup of the cooked beans against the pot sides or blitz them briefly with an immersion blender to thicken the broth without adding cream. If you do use cream cheese add it off-heat and stir till it melts so it stays smooth.
4) Finish with acid and salt at the end. Lime juice and a final salt adjustment transform a flat chili into something vibrant, so always taste and tweak just before serving. If it tastes too sharp a tiny pinch of sugar will calm it down.
5) Make-ahead and leftovers hacks. Flavors develop overnight so this is better the next day. For reheating add a splash of broth or water if it thickened too much and heat gently. Dont freeze dairy or avocado-topped portions, keep those toppings separate and add after reheating.
White Bean Chicken Chili Recipe
I’m sharing my White Bean Chicken Chili Recipe that pairs tender chicken, creamy white beans and sweet corn with a secret spice blend and bright lime and cilantro to pique your curiosity.
6
servings
644
kcal
Equipment: 1. Large heavy pot or Dutch oven
2. Cutting board
3. Sharp chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Tongs (to lift the chicken)
7. Two forks for shredding (or kitchen shears)
8. Can opener and colander for draining beans/corn
9. Instant read thermometer (for checking 165 F)
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
-
1 tablespoon olive oil
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 jalapeño seeded and minced (optional)
-
1 (4 oz) can diced green chiles
-
2 (15 oz) cans great northern or cannellini beans, drained and rinsed
-
1 cup frozen or canned corn drained
-
4 cups low sodium chicken broth
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano
-
1 teaspoon chili powder
-
1/4 teaspoon cayenne pepper (optional)
-
1 to 1 1/2 teaspoons kosher salt
-
1/2 teaspoon freshly ground black pepper
-
2 tablespoons fresh lime juice
-
4 oz cream cheese, softened (optional)
-
1/4 cup chopped fresh cilantro (optional)
-
1 cup shredded Monterey Jack or cheddar cheese (optional)
-
1/2 cup sour cream (optional)
-
1 ripe avocado, sliced (optional)
-
Tortilla chips or warmed tortillas for serving (optional)
Directions
- Heat 1 tablespoon olive oil in a large heavy pot over medium heat. Add 1 diced yellow onion and cook about 4 to 5 minutes until soft and starting to brown, then add 3 minced garlic cloves and the seeded minced jalapeño if using, cook 30 to 60 seconds more.
- Stir in the 4 oz can diced green chiles, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder and 1/4 teaspoon cayenne if you want heat, cook another 30 seconds so the spices wake up.
- Add 2 drained cans (15 oz each) great northern or cannellini beans, 1 cup drained corn, and 4 cups low sodium chicken broth. Season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.
- Nestle 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs into the broth. Bring to a simmer, reduce heat and simmer gently 18 to 25 minutes until chicken is cooked through and tender (internal temp 165 F), dont overcook it.
- Remove the chicken to a cutting board, shred with two forks or chop, then return the shredded chicken to the pot.
- If you want a creamier chili, add 4 oz softened cream cheese now and stir until melted and smooth. Add 2 tablespoons fresh lime juice and taste, adjust salt and pepper.
- Stir in 1/4 cup chopped fresh cilantro if using, keep the chili over low heat just to warm through.
- Ladle into bowls and offer toppings: 1 cup shredded Monterey Jack or cheddar cheese, 1/2 cup sour cream, sliced ripe avocado, extra cilantro, and tortilla chips or warmed tortillas for serving.
- For leftovers the flavors get better next day, reheat gently and add a splash of broth if it thickens too much.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 370g
- Total number of serves: 6
- Calories: 644kcal
- Fat: 28.5g
- Saturated Fat: 12g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 12g
- Cholesterol: 157mg
- Sodium: 700mg
- Potassium: 1157mg
- Carbohydrates: 34.5g
- Fiber: 10.8g
- Sugar: 6g
- Protein: 57g
- Vitamin A: 800IU
- Vitamin C: 10mg
- Calcium: 95mg
- Iron: 6mg
