White Bean Chicken Chili Recipe

Warm, hearty, and effortlessly satisfying, this White Bean Chicken Chili transforms simple pantry staples into a comforting bowl of flavor. Tender chicken mingles with creamy white beans, vibrant tomatillos, and sweet corn, creating a balanced dish that feels both fresh and filling.

A fragrant blend of garlic, onion, and gentle spices infuses every spoonful, while the tangy tomatillos and green chiles add a subtle kick. It’s a cozy meal that comes together quickly, making it ideal for busy weeknights or relaxed weekend dinners.

Top it off with creamy avocado, sharp shredded cheese, or a squeeze of fresh lime for a customizable finish. Whether enjoyed with crisp tortilla chips or on its own, this chili delivers a comforting taste of home in every bite.

White Bean Chicken Chili Ingredients

Cooked Chicken – Tender and savory, it provides hearty protein and soaks up the aromatic spices, giving the chili satisfying depth.

White Beans – Creamy and mild, these beans add a velvety texture while balancing the zesty tomatillos and chiles.

Tomatillos – Bright and tangy, they infuse a subtle citrusy flavor that lifts the entire dish.

Sweet Corn – Bursts of natural sweetness add contrast and a pleasant crunch to every spoonful.

Green Chiles – Gentle heat and earthy notes bring warmth, creating a cozy, layered spice profile.

Aromatic Onion and Garlic – The flavor foundation, offering a fragrant, savory base that ties all ingredients together.

Recipe Tips

Balance the Flavors
Tomatillos bring a bright, slightly tart note that elevates this chili’s flavor profile. If you prefer a milder tang, briefly roast or sauté them before adding to the pot to mellow their acidity while keeping their fresh, citrus-like essence.

Customize the Heat
Green chiles offer a gentle warmth, but spice levels can vary. Taste the chili after simmering and adjust with a pinch of red pepper flakes or a splash of hot sauce. This approach lets you control the heat without overpowering the dish’s natural flavors.

Optimize Texture
For a creamier consistency, mash a small portion of the white beans before adding them to the pot. This simple step thickens the broth naturally, creating a hearty, velvety base without needing cream or extra starch.

What to Serve with White Bean Chicken Chili

Pair this hearty chili with warm, crusty cornbread to soak up the flavorful broth and add a touch of sweetness. A crisp green salad with a zesty lime vinaigrette offers a refreshing contrast. For a more indulgent option, serve with buttery garlic bread or tortilla chips for scooping—perfect for casual dinners or game-day gatherings.

FAQ

Can I use rotisserie chicken?
Yes, rotisserie chicken works beautifully, adding extra flavor while saving time.

How can I make it vegetarian?
Swap the chicken for extra white beans or diced vegetables and use vegetable broth instead of chicken broth.

Does it freeze well?
Absolutely. Cool completely, then store in airtight containers for up to three months. Reheat gently on the stovetop.

Can I cook this in a slow cooker?
Yes. Sauté the onion and garlic first, then combine all ingredients in the slow cooker and cook on low for 4–5 hours.

White Bean Chicken Chili

This White Bean Chicken Chili offers a comforting and flavorful way to transform leftover chicken and pantry staples into a satisfying meal. Shared by a dear friend and quickly adopted as a family favorite, it’s a dish that shines with its blend of tender chicken, hearty white beans, and zesty seasonings. Serve it with a selection of toppings—such as lime wedges, creamy avocado slices, sour cream, shredded cheese, or crispy tortilla chips—for a customizable finish that suits every palate.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 People

Course: Soup

Cuisine: American, chilli

Ingredients Method Notes

Ingredients

  

• 1 pound cooked chicken diced
• 1 tablespoon vegetable oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 14.5-ounce can chicken broth
• 1 16-ounce can diced tomatoes
• 1 18.75-ounce can tomatillos, drained and chopped
• 1 7-ounce can diced green chiles
• 1 15-ounce can white beans, drained and rinsed
• Kernels from 2 fresh ears of corn or 1 cup frozen corn
• ½ teaspoon dried oregano
• ½ teaspoon ground coriander
• ¼ teaspoon ground cumin
• Salt and freshly ground black pepper to taste

Method

 

1. Gather and prepare all ingredients before starting.
2. Warm the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent and fragrant.
3. Pour in the chicken broth, then add the tomatillos, diced tomatoes, and green chiles. Stir to blend the flavors and sprinkle in the oregano, coriander, and cumin. Bring the mixture to a gentle boil, then lower the heat and simmer for about 10 minutes.
4. Stir in the diced chicken, white beans, and corn. Continue to cook for another 5 minutes, allowing the ingredients to meld. Season with salt and freshly ground black pepper according to taste.
5. Ladle the chili into bowls and serve hot, accompanied by your favorite garnishes.

Notes

For a milder version, replace the tomatillos with additional diced tomatoes. To add extra heat, mix in a pinch of red chili flakes or a spoonful of spicy salsa. If fresh corn is unavailable, frozen kernels provide an easy and equally tasty alternative.