If you’re looking for a cozy, comforting, and protein-packed bowl of chili, this White Bean Chicken Chili is the ultimate solution. It’s creamy, mildly spicy, and incredibly satisfying, made with tender shredded chicken, white beans, green chiles, and warm spices. Whether you’re feeding a crowd or meal prepping for the week, this chili never disappoints. Ready in about 30 minutes, it’s the perfect dinner for chilly nights or lazy weekends—and it’s just as good the next day!

What Makes This Chili Special?

Unlike traditional red chili, this white chili has a creamy, tangy base with a mellow heat from green chiles and chili powder. The use of white beans adds texture and plant-based protein, while shredded chicken makes it hearty and filling. It’s quick to prepare and can be made on the stovetop, in a slow cooker, or even with leftover rotisserie chicken.

Cooking Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp salt (more to taste)
¼ tsp black pepper
1 (4 oz) can diced green chiles
2 (15 oz) cans white beans, drained and rinsed
2½ cups cooked shredded chicken (or rotisserie)
3 cups chicken broth
½ cup sour cream
½ cup half and half or heavy cream
Juice of ½ lime (optional)
Fresh cilantro, for garnish
Optional toppings: shredded cheese, avocado, tortilla chips, jalapeños

Instructions

1. Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another minute.

2. Add Seasonings and Chiles

Stir in cumin, chili powder, oregano, salt, and pepper. Add the green chiles and cook for 1–2 minutes to release their flavor.

3. Add Beans, Chicken, and Broth

Add the white beans, shredded chicken, and chicken broth. Bring to a gentle boil, then reduce the heat and let simmer for 15–20 minutes to meld the flavors.

4. Make It Creamy

Stir in the sour cream and half and half, mixing until fully combined. Simmer for another 5 minutes until heated through and creamy. Add lime juice, if using, for a bright finish.

5. Serve and Garnish

Ladle the chili into bowls and top with fresh cilantro, shredded cheese, tortilla chips, or avocado.

Variations

Spicy Kick: Add a diced jalapeño with the onion or a dash of hot sauce at the end.
Cheesy Version: Stir in 1 cup of shredded Monterey Jack or pepper jack cheese before serving.
Thicker Texture: Use a potato masher to mash some of the beans in the pot.
Slow Cooker Option: Combine all ingredients (except sour cream and cream) and cook on low for 6 hours. Stir in dairy at the end.

Equipment You’ll Need

Large pot or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Ladle
Cutting board and knife

Nutritional Information (Per Serving)

Approximate values will vary by toppings and exact ingredients used.

Calories: ~310
Carbohydrates: 22g
Protein: 26g
Fat: 14g
Sugar: 3g
Fiber: 6g

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Reheat on the stovetop or microwave.
Reheating: Add a splash of broth or milk to loosen it up if too thick.

My Cooking Experience

White Bean Chicken Chili has become a staple in my kitchen—especially during fall and winter. It’s fast, comforting, and incredibly versatile. I often make a big batch on Sundays to enjoy throughout the week, and it freezes beautifully. My favorite way to enjoy it is with a handful of crushed tortilla chips and a spoonful of avocado—it hits all the right notes!

Conclusion

White Bean Chicken Chili is the perfect cozy meal that blends creamy texture with hearty ingredients and a hint of spice. It’s easy to whip up on a busy night and crowd-pleasing enough for any gathering. Whether served with crusty bread or crunchy toppings, it’s sure to warm you up from the inside out!

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