White Bean Chicken Chili is a warm and satisfying take on classic chili, featuring tender chicken, creamy white beans, and a blend of spices for a touch of heat.

It’s hearty yet not too heavy, making it the perfect comfort food that doesn’t weigh you down. This chili is great for any time of year, but especially cozy in the cooler months. It’s filled with nutritious ingredients and has a creamy, slightly spicy broth that perfectly complements the mild flavor of the white beans. And if you’re looking for a bit of brightness, feel free to top it with fresh herbs, a squeeze of lime, or a dollop of sour cream. Whether you’re a longtime chili lover or new to white bean varieties, this dish is sure to be a hit!

Kitchen Equipment Needed

Large Soup Pot or Dutch Oven – for cooking and blending all the ingredients evenly.
Wooden Spoon or Ladle – to stir and serve the chili.
Whisk – for stirring in the cream and seasonings.
Knife and Cutting Board – for chopping vegetables and chicken.
Measuring Cups and Spoons – for accurate measurements.

Ingredients Overview

Chicken Breast – Adds lean protein to the chili, cooking tender in the flavorful broth.
White Beans – Cannellini or Great Northern beans work best, adding creaminess and protein.
Green Chilies – Mildly spicy and tangy, these bring a classic chili flavor without too much heat.
Chicken Broth – Forms the base of the chili, enhancing the savory flavors.
Spices (Cumin, Oregano, Chili Powder) – These warm spices create a classic chili taste with a hint of heat.
Cream and Sour Cream – Add richness, creaminess, and a touch of tang to balance the spices.
Optional Toppings – Fresh cilantro, diced avocado, shredded cheese, or crushed tortilla chips bring great texture and flavor.

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, diced
Salt and pepper, to taste
1 medium onion, chopped
2 garlic cloves, minced
1 can (4 oz) green chilies
4 cups chicken broth
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
2 cans (15 oz each) white beans, drained and rinsed
1/2 cup heavy cream
1/2 cup sour cream
Fresh cilantro, chopped (for garnish)
Optional toppings: diced avocado, shredded cheese, lime wedges, crushed tortilla chips

Step-by-Step Instructions

Cook the Chicken: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until it’s no longer pink. Remove the chicken and set aside.
Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Add Green Chilies and Broth: Pour in the green chilies and chicken broth. Stir in the cumin, oregano, and chili powder, and return the cooked chicken to the pot.
Simmer and Add Beans: Add the white beans and bring the chili to a gentle simmer. Cook for 15-20 minutes, allowing the flavors to meld.
Add Cream and Sour Cream: Reduce the heat to low. Stir in the heavy cream and sour cream, mixing until the chili is creamy and well combined.
Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro. Add your favorite toppings like diced avocado, shredded cheese, or a squeeze of lime for extra flavor.

Recipe Tips

Using Rotisserie Chicken: Save time by using shredded rotisserie chicken. Add it in step 4 instead of cooking raw chicken at the beginning.
Adjusting the Heat: For a spicier version, add a pinch of cayenne or diced jalapeños along with the green chilies.
Blending for Extra Creaminess: For a creamier texture, blend a portion of the white beans before adding them to the chili.
Thickening the Chili: If you prefer a thicker consistency, simmer the chili a bit longer or add a small amount of cornstarch mixed with water.

What to Serve With This Recipe

White Bean Chicken Chili is delicious with a side of cornbread, tortilla chips, or a warm slice of crusty bread. A simple green salad or a bowl of mixed fruit also makes a nice, light accompaniment to balance the creamy chili.

Frequently Asked Questions

Q: Can I make this chili in a slow cooker?
A: Yes! Sauté the chicken, onion, and garlic on the stovetop first, then transfer everything to the slow cooker and cook on low for 4-5 hours. Stir in the cream and sour cream just before serving.

Q: Can I freeze this chili?
A: Definitely. However, cream-based soups can sometimes separate when frozen. For best results, freeze the chili before adding the cream and sour cream, and add them in after reheating.

Q: Can I substitute Greek yogurt for sour cream?
A: Yes! Greek yogurt works well as a tangy, creamy substitute for sour cream.

Serving Suggestions

Add extra toppings for texture and flavor, such as crushed tortilla chips, a sprinkle of shredded cheese, or a dollop of guacamole.
Serve with lime wedges for a burst of freshness.
Pair with a side of jalapeño cornbread for a delightful contrast.

This White Bean Chicken Chili is the ultimate comforting dish, perfect for a chilly day or any time you’re craving something creamy, satisfying, and full of flavor. Enjoy a bowl of this delicious chili with your favorite toppings!