If you’re on the search for a seriously comforting meal that’s as easy to make as it is to love, look no further than White Bean Chicken Chili. This hearty, creamy dish is a family favorite in my kitchen, with an irresistible blend of tender shredded chicken, soft white beans, zesty green chiles, and plenty of rich spices. Whether you’re serving it for a cozy weeknight dinner or spooning up leftovers for lunch the next day, this chili is pure comfort in a bowl and guaranteed to win over everyone at the table!

White Bean Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of White Bean Chicken Chili lies in its simple, wholesome ingredients that deliver big results. Each one plays a starring role in creating that signature depth of flavor, from gentle heat to creamy richness, without anything fussy or complicated.

Olive oil: Sautéing the onions in olive oil makes the foundation rich and fragrant.
Yellow onion (diced): Brings sweetness and body to each bowl—don’t skip it!
Garlic cloves (minced): Two cloves go a long way to deepen the chili’s savory notes.
Canned diced green chiles: Adds a subtle heat and tang without overpowering the other flavors.
Ground cumin: Warm, earthy, and essential for that unmistakable chili taste.
Dried oregano: Adds a lovely herbal touch that lifts the chili’s overall flavor.
Chili powder: A classic spice that brings a gentle bite and beautiful color.
Cayenne pepper (optional): Dial up the heat if you love chili with a kick.
Cooked shredded chicken: Use rotisserie chicken for a fast flavor boost, or cook your own!
White beans (drained and rinsed): Creamy and mild, they soak up all the delicious flavors.
Chicken broth: Keeps everything juicy and gives the chili its luscious texture.
Sour cream: Adds irresistible richness and tang—Greek yogurt works too for a lighter option.
Half-and-half or heavy cream: Makes the chili velvety and oh so creamy.
Salt and pepper to taste: Essential for balancing and popping those flavors.
Fresh cilantro, avocado slices, and shredded cheese for garnish (optional): The perfect finishing touches for extra freshness and flair.

How to Make White Bean Chicken Chili

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Toss in your diced onion and sauté until it turns glossy and soft—about 4 to 5 minutes. This is where the magic begins, building flavor and making your kitchen smell amazing. Don’t rush this step, as gently caramelized onions are key to a flavorful base.

Step 2: Build the Flavor

Add your minced garlic, green chiles, cumin, oregano, chili powder, and the cayenne if you’re going for a little extra heat. Stir everything together and let it cook for another minute until those spices bloom and release their fragrance. This step deepens the chili’s flavor and ensures every spoonful is loaded with bold, aromatic goodness.

Step 3: Add Chicken, Beans, and Broth

Now, pile in your shredded chicken, drained white beans, and pour in the chicken broth. Stir well so all the ingredients are well-mixed and submerged in the seasoned broth. Bring the pot to a simmer and let it gently bubble, uncovered, for about 15 to 20 minutes. The chili will thicken and flavors will meld together beautifully.

Step 4: Make It Creamy

Once everything is nicely simmered, reduce the heat to low and stir in your sour cream and half-and-half (or heavy cream). This is when the White Bean Chicken Chili becomes creamy, dreamy, and irresistible. Stir gently until it’s fully combined and heated through—but don’t let it boil at this point, to keep it smooth.

Step 5: Season and Serve

Give your chili a taste and add salt and pepper as needed. Now scoop it into bowls and top with your choice of fresh cilantro, diced avocado, and a generous handful of shredded cheese for a final pop of color and flavor. Enjoy the absolute coziness of your homemade White Bean Chicken Chili!

How to Serve White Bean Chicken Chili

Garnishes

One of the best ways to elevate a bowl of White Bean Chicken Chili is with fresh garnishes. A sprinkle of chopped cilantro, creamy avocado slices, and some gooey shredded cheese not only make it look stunning, but each adds an irresistible flavor hit in every bite. You can also offer thinly sliced jalapeños, lime wedges, or crushed tortilla chips for extra crunch and zing!

Side Dishes

This chili is hearty enough to stand alone, but sides make the meal! Serve it alongside warm cornbread, a crisp green salad, or a basket of crunchy tortilla chips for dipping. Even a side of garlic bread works wonders to soak up every last drop of that creamy chili goodness.

Creative Ways to Present

Turn the traditional serving up a notch by ladling your chili into toasted bread bowls or small mugs for a fun party vibe. Top with a swirl of sour cream and a dash of smoked paprika for a restaurant-worthy finish. And if you have leftovers, try spooning chili over baked potatoes or using it as a hearty filling for quesadillas or enchiladas—it’s a delicious twist you’ll want to repeat!

Make Ahead and Storage

Storing Leftovers

White Bean Chicken Chili keeps beautifully in the fridge for up to four days. Transfer any leftovers to an airtight container once cooled. The flavors deepen overnight, so don’t be surprised if it tastes even better the next day!

Freezing

If you find yourself with extra, good news: this chili is freezer-friendly! Ladle cooled chili into freezer-safe containers or bags, leaving an inch at the top for expansion. It will keep for up to three months, making it a perfect meal prep option for busy weeks.

Reheating

To reheat, simply warm the chili over medium-low heat on the stovetop, stirring occasionally until hot. Add a splash of broth or milk if it’s too thick. You can also microwave single portions in short bursts, stirring in between to ensure even heating. Either way, it’ll taste fresh and comforting all over again.

FAQs

Can I make White Bean Chicken Chili in a slow cooker?

Absolutely! Just sauté the onions, garlic, and spices first for best flavor, then add everything except the dairy to your slow cooker. Cook on low for 4 to 6 hours, then stir in the sour cream and half-and-half just before serving so it stays creamy.

Can I use turkey instead of chicken?

Yes! Leftover turkey works wonderfully in this recipe and is a fantastic way to use up holiday leftovers while offering a subtle flavor twist that’s still cozy and familiar.

Is there a way to make this chili dairy-free?

You can definitely make White Bean Chicken Chili dairy-free by swapping the sour cream and cream for your favorite non-dairy alternatives, such as coconut cream or a plant-based yogurt. Be sure to check for unsweetened and unflavored options for the best results!

What type Main Course

Cannellini, Great Northern, or navy beans all work beautifully in this chili. They each turn soft and creamy but hold their shape, allowing the other flavors to shine through without being mushy.

Can I make White Bean Chicken Chili spicier?

Of course! Feel free to add extra cayenne, more green chiles, or even a diced fresh jalapeño in with the onions to crank up the heat to your preference.

Final Thoughts

If you’re ready for a bowl of cozy comfort that’s filled with zesty flavors and creamy goodness, you simply have to give White Bean Chicken Chili a try. It’s easy, flexible, and guaranteed to make your kitchen smell amazing. Whether it’s your first time making chili or you’re already a pro, this recipe deserves a spot in your regular rotation—trust me, it’ll be a new favorite!

White Bean Chicken Chili Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and creamy White Bean Chicken Chili that is easy to make and perfect for a cozy meal. This hearty chili is loaded with tender shredded chicken, white beans, and aromatic spices, all simmered in a rich broth and finished with a touch of dairy for creaminess. Top it off with fresh cilantro, avocado slices, and shredded cheese for a delightful bowl of warmth.

Ingredients

Scale

Main Chili:

1 tablespoon olive oil
1 medium yellow onion (diced)
2 garlic cloves (minced)
1 (4-ounce) can diced green chiles
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
3 cups cooked shredded chicken
2 (15-ounce) cans white beans (drained and rinsed)
3 cups chicken broth
1/2 cup sour cream
1/2 cup half-and-half or heavy cream
Salt and pepper to taste

Garnish:

Fresh cilantro
Avocado slices
Shredded cheese

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Instructions

Heat the olive oil: In a large pot, heat olive oil over medium heat.
Sauté onion: Add diced onion and sauté until softened.
Add ingredients: Stir in garlic, green chiles, cumin, oregano, chili powder, and cayenne. Add chicken, white beans, and broth.
Simmer: Bring to a simmer and cook for 15–20 minutes.
Add dairy: Stir in sour cream and half-and-half until heated through.
Season and serve: Season with salt and pepper. Serve hot, garnished with cilantro, avocado, and cheese.