White Bean Chicken Chili (Print View)

Hearty blend of chicken, white beans, and spices offering rich flavor and nourishing warmth.

# What You’ll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken breast
02 - 2 cans (15 oz each) white beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 large poblano pepper, diced
06 - 1 medium jalapeño, seeded and minced
07 - 1 cup frozen or fresh corn kernels

→ Liquids and Pantry

08 - 4 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
10 - 1 can (4 oz) diced green chilies
11 - Juice of 1 lime

→ Spices and Herbs

12 - 1 teaspoon ground cumin
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/4 cup chopped fresh cilantro

→ Toppings

20 - Diced avocado
21 - Sliced jalapeños
22 - Greek yogurt or light sour cream
23 - Shredded cheese

# Method:

01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, poblano pepper, and jalapeño; sauté for 2 minutes.
03 - Add cumin, oregano, coriander, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
04 - Add shredded chicken, white beans, corn, diced green chilies, and chicken broth. Stir well to combine.
05 - Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Stir in lime juice and chopped cilantro; taste and adjust seasoning as needed.
07 - Serve hot, garnished with optional toppings such as avocado, Greek yogurt, shredded cheese, or extra cilantro.

# Expert Advice:

01 -
  • It comes together in 45 minutes flat, which means you can have dinner on the table before anyone gets too hungry.
  • The creamy white beans and tender chicken make it feel indulgent without any heavy cream or complicated techniques.
  • Naturally gluten-free and packed with 28 grams of protein per bowl, so it keeps you satisfied for hours.
02 -
  • If your chili tastes a little flat or one-dimensional after 20 minutes, don't panic; that lime juice is magic and transforms everything in an instant.
  • Mashing half a cup of the beans before adding them creates a naturally creamy texture without any cream, which I discovered by accident and now do every time.
03 -
  • Rotisserie chicken from the supermarket saves you 30 minutes of cooking time and honestly tastes better than most homemade versions because of how they're seasoned.
  • Make this in a Dutch oven if you have one because the heavy bottom heats evenly and prevents hot spots that scorch the bottom of the pot.
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