White Bean Chicken Chili Recipe

I finally perfected my White Bean Chicken Chili Recipe and added a simple pantry-friendly twist that makes this version worth bookmarking.

Ingredients

• Shredded chicken adds lean protein, it helps you feel full and builds muscle.
• Beans bring fiber and plant protein, creamy texture and gentle nutty flavor.
• Sweet corn gives little pops of sweetness, carbs and subtle crunch.
• Fresh lime juice brightens the soup with tangy acid and a citrus zip.
• cilantro adds herbaceous lift, some vitamin K and a clean fresh finish.
• Sautéed onion and garlic build savory depth, contain antioxidants and mild sweetness.
• Green chiles give mild heat, jalapeño optional for more spice and zing.
• Diced avocado gives creamy healthy fats, calories and buttery mouthfeel.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced mild green chiles
• 1 jalapeño, seeded and minced optional
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/4 to 1/2 teaspoon cayenne pepper optional
• 4 cups low sodium chicken broth
• 2 cans 15 oz each great northern or cannellini beans, drained and rinsed
• 2 cups cooked shredded chicken (about 1 lb)
• 1 cup sweet corn frozen or canned
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup chopped fresh cilantro
• 1 to 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Optional toppings: sour cream or plain Greek yogurt
• Optional toppings: shredded Monterey Jack or cheddar cheese
• Optional toppings: diced avocado tortilla chips or sliced green onions

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat, add the diced yellow onion and a pinch of salt, cook until soft and starting to brown about 6 to 8 minutes, then stir in the minced garlic and cook 30 seconds more, don’t let it burn.

2. Add the 4 oz can diced mild green chiles and the optional seeded, minced jalapeño if using, stir and let them warm through for a minute.

3. Sprinkle in 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder and the optional 1/4 to 1/2 teaspoon cayenne, stir constantly for 30 to 45 seconds to bloom the spices and smell that toasty aroma.

4. Pour in 4 cups low sodium chicken broth and scrape any browned bits off the bottom of the pot, then add both drained and rinsed 15 oz cans of great northern or cannellini beans.

5. Bring to a gentle simmer, then reduce heat and simmer 10 minutes so flavors marry, use a potato masher or immersion blender to mash about a third of the beans right in the pot for a creamier body, don’t overblend, you want texture.

6. Stir in 2 cups cooked shredded chicken (rotisserie works great), 1 cup sweet corn (frozen can go in straight from the freezer), and simmer another 5 to 8 minutes until chicken is heated through and corn is tender.

7. Turn off the heat, stir in the juice of 1 lime (about 2 tablespoons) and 1/4 cup chopped fresh cilantro, taste and season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, add more cayenne if you want real heat.

8. Serve hot with optional toppings: a dollop of sour cream or plain Greek yogurt, shredded Monterey Jack or cheddar cheese, diced avocado, tortilla chips or sliced green onions, sprinkle extra cilantro if you like.

9. Make ahead tip: chili deepens in flavor the next day, store in the fridge up to 4 days or freeze portions; when reheating add a splash of broth or water if it’s too thick, and re-freshen with a squeeze of lime before serving.

Equipment Needed

1. Large heavy bottomed pot (6 to 8 qt) for sautéing and simmering
2. Chef’s knife for chopping onion garlic and jalapeño
3. Cutting board
4. Wooden spoon or heat proof spatula for stirring
5. Can opener for the chiles and beans
6. Colander or fine mesh strainer to drain and rinse the beans
7. Potato masher or immersion blender to mash some beans for creaminess
8. Measuring cups and spoons for broth spices and lime juice
9. Ladle for serving and a citrus reamer if you want extra fresh lime juice

FAQ

White Bean Chicken Chili Recipe Substitutions and Variations

• Chicken broth: swap with low sodium vegetable broth, or 4 cups water + 2 tsp chicken bouillon if thats all you have; veggie broth makes it meatless if you skip the chicken.
• Cooked shredded chicken: use rotisserie chicken, leftover turkey, or canned chicken; for a vegetarian version add 2 more cans of beans or about 14 oz firm tofu, crumbled.
• Great northern or cannellini beans: navy, pinto, or butter beans work fine, or use 3 cups cooked dried beans from your pantry.
• Cilantro or lime: no cilantro use chopped flat-leaf parsley, and if you dont have lime use lemon juice (about 2 tablespoons) though lime gives a brighter finish.

Pro Tips

1) Bloom your spices in the hot oil with the onions, just 30 to 45 seconds until fragrant. You’ll get way more depth that way, but if they start to brown fast pull the pan off heat for a sec so they dont burn and go bitter.

2) For a creamy but still chunky texture mash about a third of the beans right in the pot with a potato masher or an immersion blender. Don’t overblend or the soup gets gluey, leave plenty of whole beans for bite.

3) Use rotisserie chicken for speed and flavor, or if you poach raw chicken in the broth first it stays juicier when shredded. Add the chicken near the end so it just heats through and doesnt dry out.

4) Fresh finishing touches matter: squeeze extra lime and stir in cilantro off the heat, add avocado or a dollop of yogurt to mellow heat. If you want smoky depth, char the corn or jalapeño briefly in a hot pan before adding.