Go Back
Bowl of white bean chicken chili topped with sour cream, cilantro, and avocado on wooden table

White Bean Chicken Chili

Tender chicken, creamy white beans, and a medley of spices come together in this comforting, protein-packed chili that's ready in about an hour.
Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1.5 lbs boneless, skinless chicken breasts cubed into 1-inch pieces
  • 2 cans (15 oz each) white beans cannellini or great northern, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 4 cups chicken broth low-sodium preferred
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • Optional toppings shredded cheese, sliced avocado, sour cream, tortilla chips

Equipment

  • Large pot or Dutch oven (5-6 quart)
  • Wooden spoon
  • Knife and cutting board
  • Can opener
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot or Dutch oven (5-6 quart capacity) over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent, stirring occasionally.
  2. Stir in the minced garlic and cook for one minute until fragrant, taking care not to let it brown.
  3. Add the cubed chicken to the pot and cook for 6-8 minutes, stirring occasionally, until browned on all sides. The chicken will finish cooking during simmering and reach 165°F internal temperature.
  4. Mix in the white beans, diced green chiles, chicken broth, cumin, oregano, and chili powder. For a thicker chili, mash about half a can of beans with a fork before adding. Stir well to combine, scraping up any browned bits from the bottom of the pot.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
  6. Season with salt and pepper to taste. Remove from heat and stir in the fresh lime juice and chopped cilantro. Serve hot with optional toppings.

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 jalapeño pepper with the onions. This chili can be made in advance and stores well for up to 4 days in the refrigerator or 3 months in the freezer. Tastes even better the next day!