Chicken chili with white beans and green chilies

The kitchen smells like a warm hug — savory herbs, garlic, and the faint sweetness of caramelized onions — and that memory lands me right on the couch at my mom’s kitchen table. She used to ladle a steaming pot of white bean chicken chili into chipped bowls, and we’d sit under a quilt while wind rattled the windows. I chase that cozy feeling with this version: bright green chilies, tender shredded **chicken**, and creamy **white beans** that make every spoonful feel like home. It’s forgiving, forgiving in the best way — forgiving to busy weeknights, picky eaters, and cooks who forget to pre-chop the cilantro (guilty!).

Quick Facts

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

Why This Recipe is Awesome

This chicken chili hits the sweet spot between comfort and brightness — creamy beans, tender shredded **chicken**, and little pops of heat from the **green chilies**. It cooks mostly in one pot, so cleanup stays minimal and flavor builds with every simmer. Texture-wise you get silky broth with chunky beans and ribbons of juicy chicken. It’s so easy even your oven can’t mess it up, and the aroma will convince your neighbors that you’ve been cooking all day.

Ingredients

For the Main Dish:

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 1/2 to 2 lbs boneless skinless chicken breasts (about 3 breasts)
• 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 4 cups low-sodium chicken broth
• 1 cup frozen corn (optional)
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh lime juice (about 1 lime)

For the Sauce / Garnish (if applicable):

• 1/2 cup sour cream or plain Greek yogurt (optional, for creaminess)
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced (optional)
• Shredded cheese and lime wedges for serving

How I Make It

Step 1:

Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers. Season the chicken breasts with salt and pepper, then brown them 2–3 minutes per side until golden — you’ll hear that satisfying sizzle. Remove the chicken to a plate; you want a little color, not a full cook-through.

Step 2:

Reduce heat to medium and add the diced onion. Sauté until soft and translucent, about 5–7 minutes. Toss in the garlic and spices — cumin, oregano, chili powder — and stir for 30 seconds until fragrant. That aroma will make you want to taste everything, resist that urge unless you like tongue-burning spices.

Step 3:

Pour in the chicken broth, scrape up browned bits from the bottom, then stir in the beans, green chilies, and corn if using. Nestle the browned chicken back into the pot. Bring everything to a simmer, then lower heat so the pot maintains a gentle bubble — you want soft, steady simmering sounds, not a rolling boil.

Step 4:

Simmer uncovered for 20–25 minutes, until the chicken registers 165°F on an instant-read thermometer and shreds easily. Take the chicken out, shred it with two forks (or pulse briefly in a stand mixer — messy but fast), then return it to the pot. Taste and adjust salt and pepper. The soup should smell layered and savory, with a slight brightness from the chilies.

Step 5:

Stir in 1 tbsp lime juice and chopped cilantro. For a creamier finish, dollop in 1/2 cup sour cream or Greek yogurt and stir until silky. Ladle into bowls, top with avocado, shredded cheese, and extra cilantro. Serve hot with lime wedges — squeeze one over each bowl for a pop of freshness.

Pro Tips

• Use a rotisserie chicken to shave 15 minutes off prep — just skip the browning step and add shredded rotisserie chicken in Step 4.
• If you want thicker chili, whisk 1 tbsp masa harina into 1/4 cup cold water and stir it in during the last 5 minutes of simmering for a subtle corn flavor and smooth body.
• Lower the sodium by choosing low-sodium broth and canned beans, then salt to taste at the end; flavors bloom as the chili cools.
• Freeze leftovers in single servings for quick lunches; thaw overnight in the fridge and reheat gently on the stove.

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

• Swap chicken for tofu or tempeh for a vegetarian twist; press and brown tofu to add texture (flavor becomes slightly earthier).
• Use dried beans that you soak and cook for deeper flavor; they take more time but cut sodium and add creamier texture.
• Replace sour cream with plain Greek yogurt for protein, or with a dairy-free alternative to keep it vegan-friendly.
• For gluten-free, double-check your broth and spices (most are fine) and avoid any thickeners that contain gluten.

Variations & Tips

• Spicy version: Add 1–2 chopped chipotle peppers in adobo and a spoonful of the sauce for smoky heat.
• Slow-cooker: Brown onions quickly, then dump everything into a slow cooker and cook on low for 4–6 hours.
• Kid-friendly: Omit the chilies and add a little extra corn and cheese for picky eaters.
• Vegetarian: Use extra beans, diced sweet potato, and vegetable broth for a hearty meatless chili.
• Creative twist: Stir in a handful of chopped fresh spinach at the end for color and nutrients.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chili, cool it to room temperature, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth if it thickens.

Can I double the recipe?

Sure thing. Use a larger pot and extend simmer time by 5–10 minutes if needed to ensure flavors meld evenly. Avoid cramming a small pot full of liquid.

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?

Chicken should reach an internal temp of 165°F and shred easily; beans should be tender but intact. The broth should smell fragrant and taste balanced between savory and bright.

What if I don’t have ingredient X?

Swap canned beans for another mild white bean, use lemon if you lack lime (start with half a lemon), or use rotisserie chicken to skip cooking the chicken yourself.

How I Like to Serve It

I love bowls piled with avocado, a spoonful of sour cream, and extra cilantro with warm corn tortillas on the side. This chili shines at weeknight dinners, but it also travels well to potlucks — keep a slow cooker on warm and people will hover. Pour a cold beer or a crisp dry white and call it a cozy night in.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for up to 3 months.
• Always make sure chicken reaches 165°F internal temperature for safe eating.

Final Thoughts

Closing: You’ve got a pot of cozy, flavorful chili that doubles as comfort food and weeknight hero — now go impress someone, or just yourself, with your homemade masterpiece!