If you’re looking for a soul-warming meal that bursts with flavor and comes together effortlessly, this White Bean Chicken Chili Recipe is an absolute winner. Creamy white beans, tender chicken, and a hint of green chilies make every spoonful comforting yet refreshingly vibrant. Perfect for cozy nights or casual get-togethers, this chili strikes the ideal balance between hearty and light, creaminess and spice, with each ingredient dancing beautifully in every bite.
Ingredients You’ll Need
This White Bean Chicken Chili Recipe uses simple pantry staples and fresh essentials that come together in a way that’s surprisingly delightful. Each ingredient plays a crucial role—bringing depth, texture, or that subtle kick to this creamy chili.
- Olive oil: For sautéing the chicken and aromatics, it adds a smooth, fruity base.
- Boneless skinless chicken breasts: The tender protein that soaks up the chili’s signature flavors.
- Salt and pepper: Basic seasonings that enhance every other ingredient.
- Onion: Adds sweetness and depth when softened perfectly.
- Garlic cloves: For a fragrant boost that awakens the dish.
- Green chilies (4 oz can): Brings gentle heat and a lovely tang.
- Chicken broth: The flavorful liquid base that keeps the chili rich but not heavy.
- Cumin: Earthy and warm, this spice is key to achieving authentic chili flavor.
- Dried oregano: Adds subtle herbal brightness and complexity.
- Chili powder: For a mild smoky note that ties it all together.
- White beans (2 cans, 15 oz each): Creamy and hearty, they provide texture and protein.
- Heavy cream: Makes the chili luxuriously creamy and smooth.
- Sour cream: Adds tang and softens heat, balancing the flavors perfectly.
- Fresh cilantro: Bright, fresh garnish that complements the richness.
- Optional toppings: Diced avocado, shredded cheese, lime wedges, and crushed tortilla chips to customize your bowl.
How to Make White Bean Chicken Chili Recipe
Step 1: Cook the Chicken
Heat olive oil in a large soup pot or Dutch oven over medium heat, then add the diced chicken seasoned with salt and pepper. Cook until the chicken pieces lose their pink color and develop a slight golden hue. This not only seals in flavor but also creates a wonderful base for this White Bean Chicken Chili Recipe’s layers. Once cooked, remove the chicken and set aside to maintain tenderness.
Step 2: Sauté Aromatics
In the same pot, toss in the chopped onion and let it soften and become translucent—this usually takes around 5 minutes. The onion’s sweetness will mellow and balance the dish. Then stir in the minced garlic and cook for an additional minute until you can’t resist the amazing aroma, signaling that the foundations of flavor are locked in.
Step 3: Add Green Chilies and Broth
Pour in the canned green chilies with their juices and the chicken broth. Sprinkle in the cumin, dried oregano, and chili powder. These spices infuse the dish with warmth and depth without overwhelming the palate. Bring everything together by returning the cooked chicken to the pot, ensuring it’s bathed in these wonderfully fragrant liquids and spices.
Step 4: Simmer and Add Beans
Drain and rinse the white beans, then add them to the pot. Bring the chili to a gentle simmer and let it cook uncovered for 15 to 20 minutes. This simmering step allows all the ingredients to meld beautifully, thickening the chili slightly while developing those familiar rich, savory flavors that make you crave seconds.
Step 5: Add Cream and Sour Cream
Turn the heat to low and gently stir in the heavy cream followed by the sour cream. These creamy elements transform the chili into a silky, luscious dish that’s soothing and satisfying. Mixing them in gradually and over low heat prevents curdling and guarantees a perfectly smooth consistency that’s characteristic of the best White Bean Chicken Chili Recipe.
Step 6: Serve and Garnish
Ladle the chili into your favorite bowls and sprinkle generously with freshly chopped cilantro. This fresh herb adds a pop of color and a herbaceous note that cuts through the richness. Elevate your presentation and flavor with optional toppings like diced avocado, shredded cheese, tangy lime wedges, or crunchy crushed tortilla chips—each brings a delightful contrast in texture and taste.
How to Serve White Bean Chicken Chili Recipe
Garnishes
Don’t underestimate the power of garnishes when serving this chili. Fresh cilantro is a must for brightness, but consider adding diced avocado for creamy freshness, shredded cheese for melty indulgence, or a squeeze of lime to awaken your taste buds. Crushed tortilla chips add a satisfying crunch that’s a nice counterpoint to the creamy soup.
Side Dishes
This chili shines alongside simple sides like warm cornbread, crusty bread, or even a light mixed green salad. Each side helps balance the richness of the chili and makes your meal feel hearty without being heavy. Plus, these easy accompaniments keep the focus on the chili’s complex, comforting flavors.
Creative Ways to Present
If you want to get a little playful, serve this chili in crispy tortilla bowls for an interactive meal, or spoon it over a baked potato for a twist on traditional chili. Another fun idea is to use it as a filling for soft tacos, topping with some extra cilantro and avocado for a delicious fusion of textures and flavors. The versatility of this White Bean Chicken Chili Recipe lets you easily tailor it for any occasion.
Make Ahead and Storage
Storing Leftovers
This chili tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Before sealing, allow it to cool slightly to maintain food safety.
Freezing
Want to keep this White Bean Chicken Chili Recipe on standby? Freeze it in portions using freezer-safe containers or heavy-duty freezer bags. It will keep at its best for up to 3 months. Be sure to leave some room at the top of the container as it will expand when freezing.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through to avoid curdling the cream. You can also microwave individual servings in short bursts, stirring in between. Add a splash of broth or water if the chili thickens too much during reheating.
FAQs
Can I use rotisserie chicken instead of cooking it fresh?
Absolutely! Using rotisserie chicken saves time and adds a delicious roasted flavor. Just shred the chicken and add it in once you’ve added the broth and spices to the pot.
Is it possible to make this chili spicy?
Yes! For a spicier kick, add diced jalapeños or increase the chili powder. You can also add cayenne pepper to taste. Just remember to adjust slowly so you don’t overpower the creamy balance.
Can I substitute the heavy cream and sour cream for dairy-free options?
Definitely. Coconut cream or cashew cream work well as dairy-free alternatives, and you can swap sour cream with a dairy-free plain yogurt or cashew sour cream substitute to maintain the creaminess.
What’s the best type of white beans to use?
Cannellini or Great Northern beans are ideal because they hold their shape well and have a buttery flavor that complements the chili’s profile perfectly.
How can I make this chili thicker or thinner?
To thicken it, mash a few beans against the side of the pot or let it simmer uncovered longer. For a thinner chili, simply add more chicken broth or a splash of water until it reaches your desired consistency.
Final Thoughts
This White Bean Chicken Chili Recipe is genuinely a keeper—easy enough for weeknights but flavorful enough to impress family or friends. Once you try it, you’ll appreciate how those creamy beans and tender chicken create a comforting bowl that feels like a warm hug. Don’t wait to add this recipe to your go-to collection; it’s sure to become a favorite you return to time and again.
Print
White Bean Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This White Bean Chicken Chili is a creamy, comforting dish packed with tender chicken, white beans, and a blend of aromatic spices. Simmered to perfection on the stovetop, it features a rich and smooth texture enhanced by heavy cream and sour cream, garnished with fresh cilantro and optional toppings like avocado and shredded cheese for added flavor and texture.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (4 oz) green chilies
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 2 cans (15 oz each) white beans, drained and rinsed
- 1/2 cup heavy cream
- 1/2 cup sour cream
Garnish and Toppings
- Fresh cilantro, chopped
- Optional toppings: diced avocado, shredded cheese, lime wedges, crushed tortilla chips
Instructions
- Cook the Chicken: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until it is no longer pink. Remove the chicken from the pot and set aside.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Green Chilies and Broth: Pour in the green chilies and chicken broth. Stir in the cumin, dried oregano, and chili powder. Return the cooked chicken to the pot and mix well.
- Simmer and Add Beans: Add the drained and rinsed white beans. Bring the chili to a gentle simmer and cook for 15 to 20 minutes, allowing the flavors to meld together.
- Add Cream and Sour Cream: Reduce heat to low. Stir in the heavy cream and sour cream until the chili is creamy and well combined.
- Serve and Garnish: Ladle the chili into bowls and garnish with freshly chopped cilantro. Add optional toppings such as diced avocado, shredded cheese, lime wedges, or crushed tortilla chips for extra flavor and texture.
Notes
- Use fresh or canned beans, just be sure to rinse and drain canned beans well to reduce sodium.
- For a spicier chili, add additional green chilies or a pinch of cayenne pepper.
- This chili can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Substitute heavy cream and sour cream with Greek yogurt for a lighter version.
- Serve with cornbread or a side salad for a complete meal.
