Warm, Cozy White Bean Chicken Chili
This white bean chicken chili is creamy, simple, and ready in about 40 minutes. It uses pantry beans, canned chiles, and basic spices. It makes a great weeknight meal or a bowl to share with friends. If you want a light starter for the meal, try these chicken wonton tacos as an easy side.
Why You’ll Want to Make This Chili Tonight
This recipe is easy, filling, and kid-friendly. It mixes tender chicken with beans and spices for a warm, comforting bowl. The heavy cream adds a smooth finish without needing a long simmer. You can change toppings to suit what your family likes.
Step-by-step: Making White Bean Chicken Chili
Follow these clear steps and you’ll have a pot of chili ready to serve.
Ingredients
- 1 Tablespoon olive oil
- 1 pound chicken breast, cubed to ½–1 inch pieces
- 1 yellow onion, diced
- 2 Tablespoons minced garlic (about 3 small cloves)
- 2 cans green chiles
- 1½ cups canned (drained) or frozen corn
- 2 (15.9-ounce) cans great northern beans, drained
- 3 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ½ cup heavy cream
- Chopped cilantro, optional
Directions
- Heat the oil in a Dutch oven over medium heat.
- Add chicken and diced onion, and sauté. Stir occasionally until the chicken is no longer pink and the onion is translucent.
- Add the garlic and cook another 30 seconds.
- Add the remaining ingredients except for the cream, and stir together.
- Cover and simmer for 20 minutes.
- Remove from heat and stir in heavy cream and chopped cilantro (optional).
- Serve with optional toppings like avocado, sour cream, cilantro, cheese, and tortilla chips.
How to Serve This White Bean Chicken Chili
Serve hot in bowls with toppings on the side. Good options: diced avocado, sour cream, shredded cheese, fresh cilantro, and tortilla chips for crunch. For a full family meal, pair the chili with a simple salad or warm bread. If you want another hearty main, try this chicken bacon ranch stromboli on a different night.
How to Store Leftovers
- Cool the chili to room temperature within two hours.
- Store in an airtight container in the fridge for up to 4 days.
- To freeze: put chili in freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stove over low heat, stirring in a splash of broth or water if it seems thick.
Simple Tips for a Better Chili
- Brown the chicken well for extra flavor before you add liquids.
- Taste and adjust salt after simmering — beans and broth can change the seasoning.
- If you want it thicker, mash a few beans in the pot while simmering.
- For a lighter version, swap heavy cream for half-and-half or plain Greek yogurt added off the heat.
- If you like bolder heat, add a pinch of cayenne or chopped jalapeño.
- If you enjoy different chicken dinners, this chili is as comforting as buffalo chicken lasagna in its own way.
Simple Variations You Can Try
- Vegetarian: skip the chicken and add extra beans and veggies like bell peppers and zucchini.
- White bean and turkey: swap ground or cubed turkey for chicken.
- Spicy: add chopped green chiles with more heat or a dash of chipotle powder.
- Cheesy: stir in a cup of shredded Monterey Jack or pepper jack at the end.
Nutrition Basics (estimate per serving)
(Recipe makes about 6 servings)
- Calories: ~320 per serving
- Fat: ~10 g
- Carbohydrates: ~28 g
- Protein: ~30 g
These are rough estimates. Exact values depend on brands and portion sizes.
Family-Friendly Serving Ideas
- Serve with warm corn tortillas or crusty bread for dipping.
- Build a topping bar: avocado, shredded cheese, sour cream, cilantro, lime wedges, and tortilla chips.
- Add bowls of sliced veggies for kids to pick from (carrots, cucumber, bell pepper).
- Make a simple side salad with lime dressing to add freshness.
What to Serve With This Chili
- Cornbread or warm dinner rolls
- Simple green salad or slaw
- Rice or quinoa for a heartier bowl
- Tortilla chips or baked tortilla strips for crunch
Frequently Asked Questions
Q: Can I use rotisserie chicken instead of cooking raw chicken?
A: Yes. Shred rotisserie chicken and add it in step 4. Reduce simmer time since the chicken is already cooked.
Q: Can I make this in a slow cooker?
A: Yes. Brown the chicken and onions first, then add everything except the cream to the slow cooker. Cook on low for 4–6 hours. Stir in cream at the end.
Q: Will this freeze well?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
Q: Can I use canned cream soups instead of heavy cream?
A: You can, but the flavor and texture will change. Heavy cream gives the creamiest, smooth result.
Q: How can I make this spicier without changing the flavor too much?
A: Add chopped jalapeño or a pinch of cayenne while cooking. Taste and add slowly.
Conclusion
Want more white chicken chili ideas and inspiration? Check these recipes for different takes on the classic: White Chicken Chili (BEST EVER!) – Cooking Classy, White Bean Chicken Chili – Eat With Clarity, and Creamy White Chicken Chili. – Half Baked Harvest.
White Bean Chicken Chili
Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 pound chicken breast, cubed to ½–1 inch pieces
- 1 large yellow onion, diced
- 2 Tablespoons minced garlic (about 3 small cloves)
- 2 cans green chiles
- 1.5 cups canned (drained) or frozen corn
- 2 cans great northern beans, drained (15.9 ounces each)
- 3 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1.5 teaspoons cumin
- 0.5 teaspoon oregano
- 0.5 teaspoon chili powder
- 0.5 cup heavy cream
- Chopped cilantro, optional
Instructions
Preparation
- Heat the oil in a Dutch oven over medium heat.
- Add chicken and diced onion, and sauté. Stir occasionally until the chicken is no longer pink and the onion is translucent.
- Add the garlic and cook another 30 seconds.
- Add the remaining ingredients except for the cream, and stir together.
- Cover and simmer for 20 minutes.
- Remove from heat and stir in heavy cream and chopped cilantro (optional).
Serving
- Serve hot in bowls with optional toppings like avocado, sour cream, cilantro, cheese, and tortilla chips.
