If you’re craving a comforting, flavorful soup that comes together quickly, White Bean Chicken Chili will absolutely win you over. It’s got the creaminess you want, the gentle heat you love, and every spoonful bursts with zesty flavor and hearty goodness. Whether you’re looking to warm up on a chilly night or need a crowd-pleasing family dinner, this is one recipe you’ll find yourself making on repeat.

White Bean Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right mix of simple but quality ingredients is what takes White Bean Chicken Chili from good to unforgettable. Each ingredient adds a layer of flavor, color, or heartiness, making every bite crave-worthy.

Olive oil: Adds a lovely richness and helps soften the onions and garlic as your flavor base.
Yellow onion: A diced onion brings mild sweetness and balances the chili’s spices.
Garlic: Minced cloves offer a savory punch that infuses the entire chili.
Diced green chiles: These bring just the right touch of tanginess and are the secret to a subtle southwestern flavor.
Ground cumin: Gives the dish those earthy, warm undertones you expect in a great chili.
Dried oregano: Adds herbaceous depth and a classic chili note.
Chili powder: Builds gentle heat and classic chili flavor.
Ground coriander: Adds a spark of citrusy brightness in the background.
Cayenne pepper (optional): Go for a pinch if you like a little extra kick.
Shredded chicken: This is where you can really make use of leftovers or grab a rotisserie bird for ultimate convenience and tenderness.
White beans: They bring silkiness, creaminess, and hearty protein to the chili.
Chicken broth: Use a good-quality broth for richness and body — it’s the foundation of your chili.
Sour cream: Swirled in at the end for creaminess and a little tang.
Half-and-half or heavy cream: This rounds out the chili and makes it extra comforting and velvety.
Salt and pepper: Essential for seasoning — always taste and adjust to make the flavors pop.
Lime juice: Gives the finished chili a lift and brightness that keeps it from feeling too heavy.
Chopped fresh cilantro: For that essential fresh, herbal finish.
Diced avocado: Creamy, cooling, and adds gorgeous color.
Shredded cheese: Nothing says chili like a sprinkling of melty cheese on top.
Tortilla chips: For crunch and the perfect scoop — who could resist?

How to Make White Bean Chicken Chili

Step 1: Sauté Your Base

Begin by heating the olive oil in a large soup pot over medium heat. Once shimmering, add your diced onion. Stir, letting it sauté until soft and translucent, about five minutes. This gentle step draws out sweetness and sets the tone for the entire White Bean Chicken Chili. Add in the garlic, and let it cook for about a minute — just until fragrant and inviting.

Step 2: Spice Things Up

Now it’s time to throw in your diced green chiles, cumin, oregano, chili powder, coriander, and a pinch of cayenne pepper if you’re feeling bold. Let everything mingle for about a minute, stirring so the spices have a chance to bloom, releasing their rich aromas. You’ll know it’s ready when the kitchen starts to smell incredibly cozy.

Step 3: Build the Chili Base

Add in the cooked, shredded chicken and white beans. Pour in the chicken broth, stirring to combine everything so the flavors can start to get to know each other. Bring the pot up to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes. This is where the magic happens as all those flavors meld into something irresistible.

Step 4: Make It Creamy

Once your chili has simmered and is smelling amazing, stir in the sour cream and the half-and-half (or heavy cream if you like it extra luxurious). Let it simmer for another 5 minutes — the broth will turn velvety and take on a beautiful creamy color, making the chili so rich and satisfying.

Step 5: Brighten and Taste

Finish your White Bean Chicken Chili by turning off the heat and squeezing in the juice of a lime. Taste and season with a little salt and pepper if needed. This last burst of acidity brings the entire pot to life and balances every bite.

How to Serve White Bean Chicken Chili

Garnishes

When it comes to serving, go all out! Pile on fresh cilantro, heaps of diced avocado for creamy bites, shredded cheese that melts dreamily on top, and a big handful of crispy tortilla chips to scoop up every last drop. Each topping brings a special touch to your White Bean Chicken Chili, making it feel like an event every time you dig in.

Side Dishes

Although this chili is hearty enough to stand alone, it pairs beautifully with warm cornbread, a crunchy green salad, or a platter of roasted vegetables. For a little extra indulgence, serve with garlic bread or even a baked potato for scooping up the creamy broth.

Creative Ways to Present

If you’re hosting friends, try setting up a “chili bar” with bowls of all the toppings so everyone can customize their White Bean Chicken Chili. Or ladle it into small mugs for a cozy appetizer at your next gathering. Layer leftovers over baked sweet potatoes for a whole new meal, or serve with rice for an extra-filling twist.

Make Ahead and Storage

Storing Leftovers

Let the chili cool to room temperature before transferring to airtight containers. It will keep well in the fridge for up to four days, and some say it tastes even better after the flavors have had more time to meld.

Freezing

White Bean Chicken Chili freezes beautifully! Portion it into freezer-friendly containers (leave a little room for expansion) and freeze for up to three months. Thaw overnight in the fridge when you’re ready for a quick, homemade dinner.

Reheating

Warm the chili on the stovetop over medium-low heat, stirring often, until it’s heated through and creamy again. If it has thickened up in the fridge, just add a splash of chicken broth or milk to loosen it up. Garnish fresh right before serving to revive all those beautiful flavors and textures.

FAQs

Can I use rotisserie chicken in White Bean Chicken Chili?

Absolutely! Rotisserie chicken is a huge time-saver and adds great flavor. Just shred the meat, discarding the skin and bones, and add it directly in step three when building the chili base.

Is this chili spicy?

It’s just the right amount of cozy – warming but not overly spicy. Want extra heat? Add more cayenne or even a diced jalapeño when sautéing the onions. Prefer mild? Omit the cayenne altogether.

What kind of white beans work best?

Cannellini, Great Northern, or navy beans are all fantastic choices for White Bean Chicken Chili. They’re creamy, mild, and hold their shape perfectly.

Can I make this dairy-free?

You absolutely can! Swap the sour cream and half-and-half for your favorite non-dairy alternatives. Coconut cream or cashew cream can both yield a lovely texture and mild flavor.

How can I make my chili thicker?

For a thicker chili, just mash up some of the white beans before adding them — they’ll naturally thicken the broth as the chili simmers. Alternatively, let it cook uncovered for a few extra minutes to simmer off any excess liquid.

Final Thoughts

I can’t recommend this White Bean Chicken Chili enough — it’s creamy, hearty, and impossibly comforting. If you’re looking for a quick, flavor-packed recipe to add to your weeknight rotation (or impress a crowd), definitely give this one a try. Your soup pot — and everyone at your table — will thank you!

White Bean Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This White Bean Chicken Chili is a comforting and hearty soup that is perfect for a cozy meal. Creamy and flavorful, it’s a simple recipe that comes together easily and is sure to be a family favorite.

Ingredients

Scale

For the Chili:

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 (4-ounce) can diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
3 cups cooked shredded chicken
2 (15-ounce) cans white beans, drained and rinsed
4 cups chicken broth

For Garnish:

1/2 cup sour cream
1/2 cup half-and-half or heavy cream
Salt and pepper to taste
Juice of 1 lime
Chopped fresh cilantro
Diced avocado
Shredded cheese
Tortilla chips

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in garlic, green chiles, cumin, oregano, chili powder, coriander, and cayenne, cooking for 1 minute until fragrant.
Add the shredded chicken, white beans, and chicken broth. Stir well and bring to a boil. Reduce heat and simmer for 20 minutes, allowing the flavors to develop.
Stir in sour cream and half-and-half, and simmer another 5 minutes. Season with salt, pepper, and lime juice to taste.
Ladle into bowls and top with desired garnishes.