This easy white bean chili chicken offers a refreshing twist on traditional red chili while delivering all the comfort and satisfaction you crave. Tender shredded chicken combines with creamy white beans in a rich, aromatic broth that’s brightened with green chiles and fresh lime juice. Unlike heavy beef chili, this lighter version lets the subtle flavors of cumin, oregano, and garlic shine through while still providing that warming, stick-to-your-ribs satisfaction. The best part is how quickly it comes together – using rotisserie chicken or leftover cooked chicken makes this a weeknight winner that’s ready in just 30 minutes but tastes like it’s been simmering all day.
Serves: 6-8 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
What You’ll Need
For the Chili Base:
- 3 cups cooked chicken, shredded (rotisserie works perfectly)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 jalapeños, seeded and diced
- 1 can (4 oz) diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Liquid and Beans:
- 4 cups chicken broth
- 3 cans (15 oz each) white beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons lime juice
- 1/4 cup heavy cream (optional, for richness)
For Serving:
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- Lime wedges
- Tortilla chips or warm cornbread
Building the Flavor Foundation
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. The onion should smell sweet and fragrant. Add the minced garlic and diced jalapeños, cooking for another 2 minutes until the garlic is fragrant and the jalapeños have softened slightly.
Toasting the Spices
Add the diced green chiles, cumin, oregano, smoked paprika, salt, and pepper to the pot. Stir everything together and cook for about 1 minute until the spices become fragrant. This toasting step is crucial for developing deep, complex flavors that make this chili taste like it’s been cooking for hours.
Creating the Rich Broth
Pour in the chicken broth and bring the mixture to a boil. The broth will pick up all those aromatic flavors from the vegetables and spices. Add two cans of the white beans and let everything simmer for 15 minutes, stirring occasionally. The beans will release some of their starch, naturally thickening the chili.
Adding Texture and Body
Take the remaining can of white beans and mash about half of them with a fork or potato masher. Stir these mashed beans into the chili along with the corn kernels. The mashed beans help thicken the chili and give it that perfect creamy consistency, while the whole beans provide texture and substance.
Bringing in the Chicken
Add the shredded chicken to the pot and simmer for another 8-10 minutes until the chicken is heated through and has absorbed some of the flavorful broth. If you’re using freshly cooked chicken, make sure it’s cooled enough to shred easily. The chicken should be in bite-sized pieces that distribute evenly throughout the chili.
The Final Flavor Boost
Remove the chili from heat and stir in the lime juice, which brightens all the flavors and adds that signature tang that makes white chili so appealing. If you want extra richness, stir in the heavy cream now. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
Serving Your Comforting Bowl
Ladle the hot chili into bowls and set up a toppings bar so everyone can customize their bowl. Dollops of sour cream, shredded cheese, fresh cilantro, and sliced green onions all make excellent additions. Serve with lime wedges for extra brightness and tortilla chips or warm cornbread for dipping and soaking up that delicious broth.
Making It Your Own
For extra heat, leave the seeds in the jalapeños or add a diced serrano pepper. Want more vegetables? Diced bell peppers, zucchini, or even spinach stirred in at the end all work beautifully. Some people love adding a can of diced tomatoes for extra color and acidity, though this moves it away from the traditional white chili style.
Storage and Reheating
This chili actually improves in flavor after sitting overnight, making it perfect for meal prep. Store in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of chicken broth if the chili has thickened too much. Heat gently to prevent the cream from breaking if you’ve added it.
Why White Bean Chili Works
White bean chili is lighter than traditional beef chili but no less satisfying. The beans provide plenty of protein and fiber, while the chicken keeps it hearty. The absence of tomatoes allows the subtle flavors of the spices and aromatics to really shine through, creating a completely different but equally comforting chili experience.
