There’s something about a big pot of chicken white bean chili that feels like a warm hug from the inside. I first fell in love with this recipe on a chilly fall evening, when the crisp air begged for something hearty and comforting. The creamy white beans meld with tender chicken and a hint of spice to create a bowl that’s bursting with flavor and super cozy. Plus, it’s one of those meals that smells absolutely irresistible as it simmers away—like the whole house is whispering, “Dinner’s ready!” If you’ve never tried white bean chili, get ready to be delighted by the gentle, savory goodness that’s easy to make and even easier to eat.
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for heat)
2 cans (15 ounces each) Great Northern beans or cannellini beans, drained and rinsed
3 cups low-sodium chicken broth
1 cup frozen corn kernels
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
For the Garnish:
Chopped fresh cilantro
Shredded cheddar or Monterey Jack cheese
Sour cream or Greek yogurt
Lime wedges
How I Make It
Step 1:
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it’s soft and translucent—about 5 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant; you’ll know because your kitchen smells amazing.
Step 2:
Next, add the chicken pieces to the pot. Stir frequently, letting them brown lightly on all sides—this usually takes about 5-7 minutes. Browning adds flavor, so don’t rush this step! Sprinkle in the cumin, chili powder, and cayenne pepper here to toast the spices and infuse the chicken.
Step 3:
Pour in the chicken broth and add the rinsed white beans, corn, and oregano. Give everything a good stir and bring the chili to a gentle simmer.
Step 4:
Let it simmer uncovered for about 20 minutes, so the flavors meld and the broth thickens slightly. Stir occasionally to prevent sticking or uneven cooking.
Step 5:
Before serving, taste and season with salt and pepper as needed. If you want your chili a bit thicker, mash a few beans right in with the back of a spoon—this tricks the broth into becoming velvety and rich.
Step 6:
Ladle the chili into bowls and top with a sprinkle of fresh cilantro, shredded cheese, a dollop of sour cream, and a squeeze of lime juice for that perfect balance of creamy, fresh, and tangy flavors.
Variations & Tips
Swap chicken thighs for breasts for juicier meat.
Add a diced jalapeño with the onions for extra kick.
Use canned rotel tomatoes with green chilies for a slightly tangy twist.
For a richer broth, stir in ¼ cup heavy cream or coconut milk at the end.
Double the beans and reduce the chicken for a vegetarian-friendly version (use veggie broth and add extra veggies!).
To save time, use pre-cooked rotisserie chicken shredded into the pot in step 3.
How I Like to Serve It
This chili is my go-to on cold weeknights, paired with crispy cornbread and a fresh green salad to balance the richness. It’s also perfect for game day—just set out some tortilla chips and let everyone customize their bowl with toppings. Leftovers make great midday lunches, especially reheated with a little extra chicken broth if it thickens too much.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or microwave, adding broth if needed to loosen the chili.
Closing: This chicken white bean chili is such a reliable, comforting bowl of goodness—it’s my secret weapon for feeling cozy and satisfied any night of the week.
