White Bean Chicken Chili
White Bean Chicken Chili is a comforting dish that’s perfect for chilly evenings. With its creamy white beans, tender chicken, and a subtle kick from roasted Hatch chiles, you can expect every bowl to be rich in flavor and delightfully filling. Unlike your typical red chili, this version brings a unique Southwestern twist, making it stand out while still delivering that warm, homely intuition.
Table of Contents
One of the best things about this recipe is how incredibly easy it is to make. With just a handful of ingredients and a bit of time, you can create a meal that will leave your family and friends asking for seconds (or thirds!). Whether you’re in need of a hearty meal after a long day, looking for an easy idea for game day, or simply desiring something comforting, this white bean chicken chili is here to satisfy your cravings.
Why You’ll Love This Recipe
- Simple & Quick: This chili can be whipped up in about 30 minutes, perfect for a busy weeknight!
- Irresistible Flavor: The spices and roasted chiles give it a warm, tantalizing flavor that’s hard to resist.
- Eye-Catching Appeal: With its vibrant colors, this chili looks as good as it tastes, making it the star of your dinner table.
- Flexible Serving: Enjoy it as a main dish, a side, or even as a dip with crushed tortilla chips.
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets.
Ingredients You’ll Need
- 2 tablespoons vegetable or canola oil: Used for sautéing the chicken, this oil has a neutral flavor and a high smoke point.
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces: This lean protein makes the chili filling and nutritious. You can substitute with turkey or even canned chicken for a quicker meal.
- ½ medium yellow onion, chopped: Adds a savory base to the dish; you can swap it with white onion or shallots if preferred.
- 1 teaspoon ground cumin: Provides an earthy, warm flavor essential to Southwestern cooking.
- 1 teaspoon dried oregano: A classic herb that complements the chili’s flavor profile beautifully.
- 32 ounces chicken broth: The base of your chili, giving it depth; low-sodium options are great for controlling salt levels.
- 2 (15-ounce) cans cannellini or white northern beans, rinsed and drained: These creamy beans are key for texture and heartiness. Substitute with great northern beans if needed.
- 1 cup yellow corn tortilla chips, crushed: Adds a delightful crunch and a hint of corn flavor. Use homemade chips for an extra touch!
- 1 cup corn kernels, fresh or frozen: Sweet corn adds a pop of sweetness; frozen corn is perfectly fine.
- ½ cup roasted Hatch chiles: These add a mild heat and smoky flavor. Alternatively, you can use two 4-ounce cans of fire-roasted diced green chiles if Hatch chiles aren’t available.
- ½ teaspoon kosher salt: Enhances all the flavors. Adjust to taste.
- ½ teaspoon freshly ground black pepper: Adds a subtle warmth; freshly ground is always best.
- ½ cup Monterey Jack cheese: Melted on top, it adds creaminess to the dish. Feel free to swap with pepper jack for added heat.
- ¼ cup cilantro, chopped: Brightens up the flavors; can be omitted for a non-cilantro fan.
- Chopped avocado: Creamy topping that pairs wonderfully with the chili.
- Sliced jalapeño: For those who like a little heat!
- Lime wedges: A squeeze of lime elevates the flavors beautifully.
How to Make White Bean Chicken Chili
- Cook the chicken: Start by heating 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Add 1 pound of bite-size cubed chicken breasts and brown them well, stirring frequently. Ensure they are no longer pink, which typically takes about 5-7 minutes. Next, incorporate ½ chopped onion and cook until softened, around 3-5 minutes. Finally, sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of dried oregano, cooking for another minute until the spices become fragrant.
- Add the remaining ingredients: Into the pot, pour in 32 ounces of chicken broth along with 2 (15-ounce) cans of white beans, 1 cup of crushed tortilla chips, and 1 cup of corn kernels. Stir in ½ cup of roasted Hatch chiles, followed by ½ teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Once everything’s combined, bring the mixture to a boil. Reduce the heat and let it simmer uncovered for about 20 minutes, or until the chili thickens to your liking.
- Add toppings and serve: Ladle the chili into bowls, and don’t forget to sprinkle on some Monterey Jack cheese. Finish with fresh cilantro, sliced jalapeño, and chopped avocado for that perfect balance of textures and flavors. Serve with tortilla chips and lime wedges for that extra splash of zest!
Storing & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, freeze the chili for up to 3 months. When reheating, do so gently on the stove over low heat or in the microwave until heated through. The texture may vary slightly once frozen, but adding a splash of chicken broth when heating can refresh it.
Chef’s Helpful Tips
- Make sure the chicken is cut into uniform pieces for even cooking.
- If your chili thickens too much while cooking, feel free to add more chicken broth until you reach your desired consistency.
- For an extra layer of flavor, consider sautéing your spices for a minute before adding the liquids.
- Don’t skip topping it with avocado and lime — they really elevate the dish!
- This chili can easily be made a day ahead, allowing the flavors to meld beautifully overnight.
The creamy nature of White Bean Chicken Chili, combined with zesty and bold flavors, makes it an excellent choice for gatherings or cozy nights in. Its simplicity allows anyone to tackle it, while its taste is bound to impress. So grab your ingredients, gather around the table, and enjoy a bowl of warmth and comfort.
Recipe FAQs
Can I use other types of beans?
Absolutely! While cannellini or white northern beans are traditional, you can easily substitute kidney beans or even black beans for a different twist. Each type will impart its own unique flavor and texture to the chili.
Is this chili spicy?
The heat level can be adjusted based on how many roasted Hatch chiles you use. If you prefer milder chili, you can reduce the chiles or omit them altogether. On the other hand, for a spicy kick, throw in some extra jalapeño or use spicier chiles.
Can I make this chili vegetarian?
Definitely! Simply replace the chicken with extra beans or veggies, and sub the chicken broth with vegetable broth. You can even add plant-based protein, such as tofu or tempeh, for added texture.
How long does it take to cook this chili?
This White Bean Chicken Chili comes together in about 30 minutes, with only 20 minutes of simmering time after browning the chicken. It’s perfect for when you’re in a hurry but still want something hearty and satisfying.
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📖 Recipe Card
White Bean Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
Description
This White Bean Chicken Chili is a perfect blend of savory chicken, creamy white beans, and spices. It’s a quick, healthy meal ideal for family dinners or cozy evenings.
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- ½ medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 32 ounces chicken broth
- 2 15-ounce cans cannellini or white northern beans, rinsed and drained
- 1 cup yellow corn tortilla chips, crushed
- 1 cup corn kernels, fresh or frozen
- ½ cup roasted hatch chiles
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup monterey jack cheese
- ¼ cup cilantro, chopped
- chopped avocado
- sliced jalapeño
- lime wedges
Instructions
- In a large Dutch oven, heat the vegetable oil over medium-high heat.
- Add the cubed chicken breasts and cook until browned, stirring frequently.
- Stir in the chopped onion and cook until softened, about 3-5 minutes.
- Add the ground cumin and dried oregano and cook for 1 minute until fragrant, stirring often.
- Pour in the chicken broth, white beans, crushed tortilla chips, corn, roasted hatch chiles, kosher salt, and black pepper.
- Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 20 minutes until the chili thickens.
- Ladle into bowls, topping with Monterey jack cheese, cilantro, sliced jalapeño, and chopped avocado. Serve with tortilla chips and lime wedges.
Notes
Use fresh corn if available for a sweeter flavor.
Adjust the spice level by adding more or fewer jalapeños according to taste.
This chili can be made ahead and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
