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WHITE BEAN CHICKEN CHILI centered hero view, clean and uncluttered
Thomas Baker

White Bean Chicken Chili Easy and Delicious Recipe

This White Bean Chicken Chili is an easy white bean chili recipe that features tender chicken, creamy white beans, and a flavorful blend of spices. Perfect as a healthy chicken chili, this comforting meal is protein packed and ideal for weeknight chili recipes or cozy comfort food chili cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 2 (4-ounce) cans diced green chilies
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • Optional toppings: shredded cheese, sliced avocado, sour cream, tortilla chips

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the cubed chicken to the pot and cook until browned on all sides, approximately 6-8 minutes.
  4. Mix in the white beans, diced green chilies, chicken broth, cumin, oregano, and chili powder. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
  6. Season the chili with salt and pepper to taste. Stir in the lime juice and chopped cilantro.
  7. Serve the chili hot with optional toppings like shredded cheese, sliced avocado, sour cream, or tortilla chips.

Notes

  • For a thicker chili, mash some of the beans with a fork before adding them to the pot. If you prefer spicy chili, add a chopped jalapeno pepper with the onions. This chili can be made in advance and stores well in the refrigerator for up to 3 days. Serve with warm cornbread or crusty bread for a complete meal.