White Bean Chicken Chili with Mild Green Chilies

Cozy evening alert: this White Bean Chicken Chili with Mild Green Chilies is the kind of bowl I make when the rain drums on the roof and I want something warm, simple, and a little bit nostalgic. I grew up on brothy comfort foods that smelled like garlic and citrus, and this chili hits those same notes — steam rising, cozy steam fogging the windows, the bright pop of lime at the end. It feels like a hug in a bowl, but one that’s surprisingly light and full of good, honest flavor. You’ll love how the creamy white beans play off the tender shredded chicken and the gentle heat of canned green chilies.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

This chili comes together fast, tastes layered, and feels healthier than heavy red chili without sacrificing comfort. The texture balances creamy white beans, tender shredded chicken, and a slightly brothy base scented with cumin and oregano. It’s perfect for weeknights, leftovers keep beautifully, and — bonus — it’s so straightforward even your least confident kitchen friend can pull it off.

Ingredients

For the Main Dish:

• 1 1/2 lb boneless, skinless chicken breasts (or thighs for juicier results)
• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 (15 oz) cans cannellini or great northern white beans, drained and rinsed
• 1 (4 oz) can mild diced green chilies
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander (optional, but lovely)
• 1 bay leaf
• 1 tsp kosher salt and 1/2 tsp black pepper (adjust to taste)
• 2 tbsp fresh lime juice (about 1 lime)
• 1/4 cup chopped fresh cilantro (plus more for garnish)

For the Sauce / Garnish (if applicable):

• Optional toppings: sliced avocado, shredded cheddar or Monterey Jack, plain Greek yogurt or sour cream, extra lime wedges, chopped scallions, tortilla chips.

How I Make It

Step 1:

I start by heating 2 tbsp olive oil in a large Dutch oven over medium-high heat until the oil shimmers. Toss in the diced onion and a pinch of salt; sauté until the onion turns translucent and edges start to brown — about 6–8 minutes. That golden smell is one of my favorite kitchen cues. Add the minced garlic and cook for 30 seconds until fragrant (you’ll smell it instantly). Avoid burning the garlic; it turns bitter fast.

Step 2:

Push the aromatics to the side and add the chicken breasts. Sear each side for about 2 minutes just to get a bit of color — you’re not cooking them through. Sprinkle in the cumin, oregano, coriander, and a grind of pepper so the spices bloom in the hot pan. If you accidentally brown the spices too much, splash in a little broth to deglaze and scrape those tasty bits off the bottom.

Step 3:

Pour in the 4 cups chicken broth, add the beans, green chilies, and bay leaf, then bring the pot to a gentle boil. Reduce heat to maintain a steady simmer and cook uncovered for about 20–25 minutes, or until the chicken reaches 165°F and pulls apart easily. You’ll hear a gentle simmer and smell the mingling citrusy chilies with cumin — such a cozy combo.

Step 4:

Remove the chicken to a cutting board and shred with two forks (it falls apart nicely). Return the shredded chicken to the pot and give everything a good stir. Taste and adjust salt and pepper. If you want a creamier body, mash a cup of the beans against the side of the pot with your spoon; that thickens the broth naturally without cream.

Step 5:

Finish with 2 tbsp fresh lime juice and stir in the chopped cilantro. Ladle into bowls and top with avocado, a dollop of Greek yogurt, cheese, and extra cilantro. Serve piping hot — the lime brightness lifts the warm, savory broth and makes each spoonful sing.

Pro Tips

• Use chicken thighs if you want more forgiving, juicier meat — they shred beautifully and stay moist.
• For ultra-creamy texture, mash about 1 cup of beans against the pot wall and stir; no cream needed.
• If your chili tastes flat, add another squeeze of lime or a pinch of salt — acid wakes up flavors.
• Make it in a slow cooker: brown onions and spices, then dump everything in and cook on low for 4–6 hours.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• No chicken? Swap in firm tofu cubed and sautéed for a vegetarian version — the texture changes but the beans keep it hearty.
• Short on beans? Use one can cannellini and 1 cup cooked navy beans — flavor stays similar.
• Want dairy-free? Skip cheese and yogurt; use sliced avocado and a drizzle of olive oil instead.
• Swap chicken broth for vegetable broth to make this fully vegetarian when using tofu.

Variations & Tips

• Spicy version: add 1 diced jalapeño with the onions and use medium green chilies.
• Kid-friendly: omit jalapeño and serve shredded cheese on the side for picky eaters.
• Southwest twist: stir in 1 cup frozen corn and smoke paprika for a sweeter profile.
• Instant Pot shortcut: Sauté onions and spices on Sauté mode, then pressure cook chicken and beans for 10 minutes.
• Creamy avocado swirl: blend 1 ripe avocado with lime and a pinch of salt; drizzle on top instead of sour cream.
• Use rotisserie chicken to cut cook time — add at the end to heat through.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool and refrigerate up to 3 days. Reheat gently on the stove over low heat and add a splash of broth if it thickens. For meal prep, store toppings separately so avocado and cheese stay fresh.

Can I double the recipe?

Sure thing. Use a larger pot or two pans and allow an extra 10–15 minutes for simmering to ensure flavors meld.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

The chicken should reach 165°F and shred easily; the beans should be creamy but still whole. The broth will smell fragrant and taste balanced between savory and bright lime.

What if I don’t have ingredient X?

Swap similar pantry items: no green chilies? Use a chopped mild poblano or a splash of green salsa. No cumin? Use a mix of paprika and a pinch of coriander.

How I Like to Serve It

I love this chili with a big hunk of crusty bread or a handful of tortilla chips for crunch. Serve it at weeknight dinners with a bright salad and a cold beer, or bring it to potlucks in a slow cooker — people flock to the warmth. In winter it feels like the perfect soothing bowl; in spring I keep the toppings fresh and bright to lighten the mood.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat on low and add a little broth if needed.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer to check the thickest part.

Final Thoughts

Closing: Cozy comfort, bright flavor, and endless topping options — now go impress someone — or just yourself — with your homemade masterpiece!