White Bean Chicken Chili with Green Chiles and Cilantro

There’s nothing fancy about this chili—just warm, familiar flavors that hug you from the inside. My kitchen smells like cumin and garlic on a cool evening, and that always takes me back to slow dinners with friends where everyone refilled their bowls without asking. I call this my cozy, slightly zippy White Bean Chicken Chili because it’s hearty without being heavy, and it comes together fast enough for a weeknight but tasty enough for weekend guests. The green chiles add a bright, smoky note, and fresh cilantro at the end lifts everything so the bowl never feels one-note. Trust me: this one will become your go-to comfort pot.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This chili hits creamy, bright, and savory all at once—think silky white beans, tender shredded **chicken**, and little pops of roasted **green chiles**. It’s forgiving, quick, and feeds a crowd. Plus, it smells like dinner success: toasted spices, simmering broth, and lime that snaps everything awake. It’s so easy even your most distracted housemate can’t mess it up.

Ingredients

For the Main Dish:

• 1 1/2 lbs boneless, skinless chicken thighs (or breasts)
• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 4 cups low-sodium chicken broth
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 (4 oz) can diced green chiles
• Juice of 1 lime (about 2 tbsp)
• 1/2 cup fresh cilantro, chopped
• Salt and black pepper to taste
• Optional toppings: shredded cheddar, tortilla chips, sliced avocado, sour cream or Greek yogurt

For the Sauce / Garnish (if applicable):

• 1/2 cup plain Greek yogurt or sour cream (optional, for creaminess)
• Extra cilantro and lime wedges for serving

How I Make It

Step 1:

Heat a large Dutch oven over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, brown the chicken thighs 3–4 minutes per side until they get nice, golden edges—listen for that sizzle. I like thighs here because they stay juicy, but breasts work fine too. Transfer the chicken to a plate; don’t worry about fully cooking through yet.

Step 2:

Reduce heat to medium and add the diced onion and jalapeño. Cook until the onion turns translucent and edges pick up a little color, about 5 minutes. Toss in the garlic, cumin, chili powder, and oregano and stir until the spices smell toasty—about 30 seconds. That burst of aroma really layers the chili.

Step 3:

Return the browned chicken to the pot and pour in the 4 cups chicken broth, scraping up any browned bits. Add the rinsed white beans and the green chiles. Bring the pot to a gentle boil, then lower to a simmer. Cook uncovered for 20 minutes until the chicken reaches an internal temperature of 165°F and the liquid reduces slightly. You’ll see tiny bubbles and the broth will smell rich and savory.

Step 4:

Remove the chicken to a cutting board and shred with two forks (or chop if you prefer chunks). Stir the shredded chicken back into the pot. If you want a creamier texture, mash about 1 cup of the beans right in the pot with a spoon before stirring—this thickens the chili without cream. Taste and adjust salt and pepper.

Step 5:

Finish with juice of 1 lime and 1/2 cup chopped cilantro. Ladle into bowls and add toppings: a dollop of Greek yogurt, crunchy tortilla chips, or slices of avocado. Serve hot and enjoy the steam, tang, and herbaceous cilantro on top.

Pro Tips

• Use thighs for juiciness; they tolerate simmering better than breasts. If you use breasts, check temp sooner to avoid drying out.
• If you want a velvety base, mash 1 cup of the beans in the pot—no blender required.
• For deeper flavor, brown the spices briefly in the hot oil before adding onions; don’t burn them, just toast until fragrant.
• Leftovers improve overnight as flavors meld—wait if you can, then 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 firm tofu (press and cube) for a vegetarian version—pan-sear first for texture.
• Use canned roasted poblanos instead of green chiles for a milder, smokier flavor.
• Replace Greek yogurt with a splash of canned coconut milk for a dairy-free creamy finish (adds a hint of sweetness).
• Use low-sodium broth to control salt; this recipe stays gluten-free naturally if you check canned ingredients.

Variations & Tips

• Spicy: Add 1–2 tsp chipotle in adobo or leave some jalapeño seeds in.
• Smoky: Stir in 1 tsp smoked paprika or use fire-roasted green chiles.
• Kid-friendly: Omit jalapeño and keep toppings separate for picky eaters.
• Slow-cooker: Brown aromatics and chicken, then transfer everything to a slow cooker on low for 4 hours.
• Bean switch: Try navy or great northern beans for slightly different texture.
• Creative twist: Stir in a handful of chopped fresh corn at the end for sweet bursts.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the chili up to 3 days ahead and refrigerate in an airtight container. Reheat gently on the stove with a splash of broth if it thickens too much. Flavors deepen overnight, so leftovers often taste better.

Can I double the recipe?

Sure thing. Use a large stockpot or two pans. Simmer time may increase slightly to reduce extra liquid; just watch for bubbling and taste often.

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 hits 165°F and shreds easily with a fork. The broth should simmer gently and smell rich; beans should be tender but not mushy.

What if I don’t have ingredient X?

Swap pantry staples: no green chiles? Use chopped mild canned peppers or a diced poblano. No beans? Use extra shredded chicken and a splash more broth, or toss in cooked rice when serving.

How I Like to Serve It

I pile bowls high, scatter crushed tortilla chips on top for crunch, and add a spoonful of Greek yogurt and an extra lime wedge. This chili pairs beautifully with cornbread or a simple green salad and a cold beer or bright citrusy white wine. It works for rushed weeknights, casual potlucks, and cozy nights when you want something warm and honest.

Notes

• Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat to steaming hot on the stove or in the microwave.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer to be sure.

Final Thoughts

Closing: This White Bean Chicken Chili delivers comfort, speed, and personality—go make a pot, invite someone over (or don’t), and savor a bowlful of cozy goodness.