White Bean Chicken Chili Recipe

If you’re in the mood for something hearty, warm, and packed with flavor, this White Bean Chicken Chili recipe is a must-try. It’s a delicious alternative to traditional beef chili, with tender shredded chicken, creamy white beans, and a mildly spiced broth that’s filled with Southwestern flavors. Whether you’re looking for an easy weeknight dinner or a crowd-pleaser for game day, this recipe is sure to hit the spot.

The best part? It’s super easy to make and can be customized to fit your flavor preferences. Plus, it’s a healthier option compared to its red chili counterpart, making it perfect for anyone seeking a lighter yet still filling dish.

Step-by-Step Instructions

Step 1: Cook the Chicken

1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides.
2. Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chicken breasts and sear them for 3-4 minutes per side, until lightly browned.
3. Simmer the Chicken: Add the chicken broth to the pot, covering the chicken completely. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
4. Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.

Step 2: Sauté the Vegetables

1. Sauté the Onions and Garlic: In the same pot, add a little more olive oil if needed. Sauté the diced onions over medium heat for 4-5 minutes, or until they are soft and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Add the Spices: Stir in the cumin, chili powder, oregano, and ground coriander. Let the spices cook for about 1 minute, releasing their flavors.

Step 3: Combine Everything

1. Add the Beans and Chiles: To the sautéed onions and garlic, add the drained white beans and diced green chiles. Stir everything together to combine.
2. Return the Shredded Chicken: Add the shredded chicken back into the pot.
3. Pour in the Broth: Pour the chicken broth back into the pot, stirring everything together.

Step 4: Simmer the Chili

1. Simmer: Bring the mixture to a boil, then reduce the heat to low and let the chili simmer for 25-30 minutes. This allows all the flavors to meld together.
2. Adjust Seasoning: Taste the chili and adjust the seasoning with more salt, pepper, or spices if needed.

Step 5: Serve and Garnish

1. Serve: Ladle the hot white bean chicken chili into bowls.
2. Garnish: Top with your favorite toppings such as sour cream, shredded cheese, fresh cilantro, sliced jalapeños, or tortilla chips.

Tips for the Best White Bean Chicken Chili

• Use Rotisserie Chicken: If you’re short on time, using store-bought rotisserie chicken is a great shortcut. Just shred the chicken and add it to the chili after sautéing the onions and garlic.
• Make it Creamier: For an extra creamy chili, stir in ½ cup of sour cream or cream cheese during the last 5 minutes of simmering. This will give the chili a richer texture.
• Boost the Heat: If you like your chili spicy, feel free to add more diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce.
• Use an Instant Pot: For a quicker cooking method, you can use an Instant Pot. Simply sauté the onions and garlic, then add the rest of the ingredients and cook on high pressure for 10 minutes.

Variations of White Bean Chicken Chili

Vegetarian White Bean Chili:

• Omit the chicken and use vegetable broth in place of chicken broth. Add extra beans or vegetables like zucchini, bell peppers, and corn to make it hearty.

Turkey White Bean Chili:

• Swap the chicken for ground turkey. Cook the ground turkey in the same way you would the chicken, and proceed with the recipe as written.

Green Chili Chicken Soup:

• Add tomatillos and extra green chiles for a tangy, zesty variation of this chili. You can also blend a portion of the soup to make it thicker and more stew-like.

Nutritional Information (Approximate per Serving)

• Calories: 350-400
• Protein: 30g
• Fat: 10g
• Carbohydrates: 35g
• Fiber: 8g

How to Store and Reheat

Storing Leftovers:

• Leftover white bean chicken chili can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits, making it even tastier the next day.

Reheating:

• Reheat individual portions in the microwave for 1-2 minutes, or warm up the entire pot on the stove over medium heat until hot.

Freezing:

• This chili freezes well. Let the chili cool completely, then transfer it to a freezer-safe container or zip-top bag. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

This White Bean Chicken Chili is a perfect recipe for chilly nights or any time you’re craving a flavorful, comforting meal. It’s loaded with tender chicken, creamy beans, and a blend of spices that create a rich and hearty broth. Whether you’re cooking for your family or meal prepping for the week, this chili is sure to satisfy everyone at the table. Plus, it’s easy to make and versatile enough to adapt to your preferences. Enjoy this delicious dish with your favorite toppings and a side of cornbread or tortilla chips for the ultimate meal.

FAQs

1. Can I use canned chicken for this recipe?
   Yes, you can use canned chicken if you’re short on time. Just drain and shred the chicken before adding it to the chili.
2. Is white bean chicken chili spicy?
   This recipe is mildly spiced, but you can adjust the heat level by adding more chili powder or diced jalapeños.
3. Can I make this chili in a slow cooker?
   Yes! Simply add all the ingredients to your slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
4. What kind of beans should I use?
   Cannellini beans or Great Northern beans work best for their creamy texture, but you can also use navy beans or even a mix of different white beans.
5. Can I make this chili dairy-free?
   Absolutely. Just omit any cheese or sour cream from the recipe, and use dairy-free alternatives for toppings.

Yield: 6

White Bean Chicken Chili Recipe

Print

If you're in the mood for something hearty, warm, and packed with flavor, this White Bean Chicken Chili recipe is a must-try. It’s a delicious alternative to traditional beef chili, with tender shredded chicken, creamy white beans, and a mildly spiced broth that’s filled with Southwestern flavors. Whether you’re looking for an easy weeknight dinner or a crowd-pleaser for game day, this recipe is sure to hit the spot.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts (or thighs), cooked and shredded
• 2 cans (15 oz each) white beans (such as Great Northern or cannellini), drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• 4 cups chicken broth
• 1/2 cup sour cream
• 1/2 cup heavy cream or half-and-half
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Shredded cheese, avocado slices, and tortilla chips (optional for garnish)

Instructions

1. Cook the Chicken:
   Heat olive oil in a large pot over medium heat. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes, until browned and cooked through.
   Remove the chicken from the pot and set aside.
   
2. Sauté the Onions and Garlic:
   In the same pot, add the diced onion and cook for 3-4 minutes until softened.
   Add the minced garlic and cook for another 1-2 minutes until fragrant.
   
3. Build the Chili Base:
   Stir in the diced green chilies, ground cumin, oregano, coriander, chili powder, and paprika.
   Add the chicken broth and bring the mixture to a simmer.
   
4. Add the Beans and Chicken:
   Stir in the white beans and return the cooked chicken to the pot.
   Let the chili simmer for 20-25 minutes, allowing the flavors to develop.
   
5. Finish with Creaminess (Optional):
   For a creamier consistency, stir in the sour cream or Greek yogurt right before serving.
   Taste and adjust seasonings, adding more salt and pepper if needed.
   
6. Serve:
   Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, tortilla chips, avocado, or lime wedges.

Notes

Chicken Options: You can use shredded rotisserie chicken to speed up the process, adding it in step 4.

Thickening the Chili: If you want a thicker chili, mash some of the beans before adding them to the pot.

Spice Level: For extra heat, you can add chopped jalapeños or additional chili powder.

Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.