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Creamy, comforting, and packed with protein, this white bean chicken chili is the kind of recipe that wins dinner every single time. It’s the perfect balance of cozy and fresh—and it’s made with simple pantry staples in under 45 minutes.
Why You’ll Love This White Bean Chicken Chili
The first time we made this, it was supposed to be a quick backup meal. It turned into a family favorite that now makes a regular appearance in our rotation. Here’s why it’s a go-to:
- One Pot Wonder: Everything cooks in one pot—less mess, more flavor.
- Big on Comfort: Creamy broth, tender chicken, and hearty beans.
- Pantry Friendly: Uses everyday ingredients you probably already have.
- Crowd Favorite: Kid-friendly, husband-approved, and potluck ready.
Key Ingredients
You won’t believe how much flavor this chili packs with just a few ingredients:
- Cooked Chicken – Shredded rotisserie or leftover chicken keeps it easy.
- White Beans – Cannellini or Great Northern beans add creaminess and body.
- Green Chiles – For that mild, zesty Southwestern kick.
- Onion & Garlic – Sautéed to build the flavor base.
- Chicken Broth – The base that brings it all together.
- Spices – Cumin, oregano, and chili powder round things out.
- Sour Cream or Greek Yogurt – Stirred in at the end for a creamy finish.
How to Make White Bean Chicken Chili
Here’s how you turn pantry staples into a comforting bowl of goodness:
- Sauté Aromatics: In a large pot, cook diced onion and garlic in olive oil until fragrant.
- Add Ingredients: Stir in white beans, green chiles, spices, chicken broth, and shredded chicken.
- Simmer: Bring to a boil, then reduce to a simmer for 20–25 minutes to let the flavors meld.
- Make It Creamy: Turn off the heat and stir in sour cream or Greek yogurt until smooth.
- Serve: Ladle into bowls and top with shredded cheese, avocado, lime wedges, or tortilla strips.
Tips and Variations
- Make It Spicy: Add jalapeño or hot sauce to taste.
- Thicken It Up: Mash a scoop of beans before simmering or blend a portion and stir back in.
- No Dairy?: Swap in a dairy-free yogurt or use a splash of coconut milk.
- Fresh Twist: Stir in chopped cilantro or spinach just before serving.
What to Serve With White Bean Chicken Chili
Toppings
Sour cream, shredded cheddar, fresh cilantro, chopped green onions, tortilla strips, or sliced jalapeños.
Sides
Try warm cornbread, cheesy garlic bread, or a crisp green salad.
For Leftovers
Use it as a topping for nachos or stuff it into burritos for a second-day win.
This chili is one of those humble meals that over-delivers—every single time.
White Bean Chicken Chili
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: ~35 minutes
Servings: 4–6
This white bean chicken chili is creamy, comforting, and packed with protein. It’s the perfect balance of cozy and fresh—and it’s made with simple pantry staples in under 45 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups cooked shredded chicken
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ cup sour cream or Greek yogurt
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until soft and fragrant, about 3–4 minutes.
- Stir in white beans, green chiles, shredded chicken, chicken broth, cumin, oregano, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes to let the flavors meld.
- Turn off heat and stir in sour cream or Greek yogurt until smooth and creamy.
- Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings.
Notes
Leftover Remix: Use leftovers in wraps, over nachos, or stuffed into bell peppers.
Spice It Up: Add diced jalapeño, hot sauce, or extra chili powder to taste.
Dairy-Free Option: Use a dairy-free yogurt or omit entirely for a brothier version.
Thicken It: Mash some beans before adding or blend a scoop of chili and stir it back in.
