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white bean chicken chili
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white bean chicken chili

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: chicken
Calories: 310
Ingredients Method Notes

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

Method
 

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

Notes

  • 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.