White Bean Chicken Chili Recipe

I’m excited to share my White Bean Chicken Chili Recipe featuring tender chicken, creamy white beans and sweet corn in a savory broth with a subtle smoky note that adds unexpected depth.

I didn’t expect this White Bean Chicken Chili Recipe to flip my weeknight routine, but here we are. I use boneless skinless chicken thighs because they stay juicy even when you rush, and diced green chiles give it that sneaky spark that keeps you spooning.

There’s a depth that feels like it took longer than it did, little moments of heat and tang that make you pause and think, wait what is that? I burned a batch once, still ate it, so yeah this is forgiving and kinda dangerous if you like to nibble while you cook.

Ingredients

• Chicken thighs or breasts: juicy protein, fills you up, adds savory depth, not too fancy.
• Cannellini beans: creamy fiber and protein, thickens chili, keeps it hearty and comforting, really.
• Yellow onion: sweet and savory base, brings depth and caramelized flavor when cooked long.
• Garlic: punchy aroma and umami, small amount lifts whole pot, never overwhelm it.
• Jalapeño: adds a green heat, bright peppery notes, optional if you dont like spice.
• Fresh lime juice: zippy acidity, brightens the chili and balances richness instantly.
• Fresh cilantro: herbaceous, citrusy finish, chop last so it stay fragrant and lively.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs or breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional)
• 1 (4 ounce) can diced green chiles
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional)
• 4 cups low sodium chicken broth
• 2 (15 ounce) cans cannellini or great northern beans, drained and rinsed
• 1 cup frozen corn or 1 (15 ounce) can corn, drained
• 1 to 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Optional toppings: shredded Monterey Jack or pepper jack cheese, sour cream, diced avocado, tortilla chips and extra lime wedges

How to Make this

1. Pat 1 1/2 pounds boneless skinless chicken thighs or breasts dry and season briskly with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper; heat 2 tablespoons olive oil in a large pot over medium high and brown the chicken 3 to 4 minutes per side until golden, you dont need it cooked through, then remove to a plate.

2. Reduce heat to medium, add 1 medium diced yellow onion to the same pot and saute until soft, about 4 to 5 minutes; add 3 minced garlic cloves and 1 seeded and minced jalapeño (optional) and cook 30 to 60 seconds until fragrant.

3. Stir in a 4 ounce can diced green chiles, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano and 1/2 teaspoon smoked paprika (optional); toast the spices about 30 seconds while stirring to wake up the flavors.

4. Pour in 4 cups low sodium chicken broth and scrape up any browned bits from the bottom, return the seared chicken to the pot, bring to a simmer, cover and cook on low for 15 to 20 minutes until chicken reaches 165 F or is tender.

5. Remove the chicken to a cutting board, shred with two forks or chop into bite sized pieces, then return the chicken to the pot and add 2 (15 ounce) cans cannellini or great northern beans (drained and rinsed) and 1 cup frozen corn or 1 (15 ounce) can corn (drained); simmer uncovered 5 to 10 minutes to heat through.

6. If you want a creamier chili, scoop out about a cup of the beans and mash them with a fork or use an immersion blender to pulse the chili a few times until it reaches the thickness you like; this thickens without cream.

7. Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro, then taste and add the remaining 1/2 teaspoon kosher salt or more to taste and extra black pepper if needed; simmer a couple minutes to marry flavors, and reduce more if it’s too thin.

8. Serve hot with optional toppings: shredded Monterey Jack or pepper jack cheese, sour cream, diced avocado, tortilla chips and extra lime wedges; pro tip, add toppings at the table so people can customize.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or spatula
5. Tongs or slotted spoon (for searing and handling chicken)
6. Measuring spoons and 1-cup measuring cup
7. Can opener and colander (for draining beans/corn)
8. Instant-read thermometer (to check 165 F)
9. Two forks for shredding, or an immersion blender (optional)

FAQ

White Bean Chicken Chili Recipe Substitutions and Variations

• Chicken thighs or breasts
  • Rotisserie or pre-cooked shredded chicken, saves time and adds big flavor
  • Tender turkey breast, same method but a bit leaner
  • Firm tofu or tempeh for a vegetarian swap, cube and brown first so it holds up
• Cannellini or great northern beans
  • Navy beans, smaller but same creamy texture
  • Chickpeas, heartier bite, mash a few to thicken the broth
  • Pinto beans, earthier flavor and totally fine if thats what you got
• Jalapeño
  • Serrano pepper, much hotter so use less
  • Poblano, milder and richer, great roasted for extra depth
  • Green bell pepper, no heat but adds crunch and color
• Fresh lime juice
  • Fresh lemon juice, bright and similar acidity
  • Apple cider or white wine vinegar, use a splash not a lot
  • Bottled lime or lemon juice, not as fresh but works in a pinch

Pro Tips

1) Use thighs if you can, they stay juicier and forgive a little overcooking. If you only have breasts, dont cook them all the way in the sear step, then finish gently in the broth so they dont dry out. Pro trick: shred hot chicken with two forks or toss the cooked pieces in a stand mixer for 30 seconds, it shreds fast.

2) Really bloom the spices in the oil, dont just sprinkle them in. Give cumin, chili powder and oregano a good 30 to 60 seconds in the hot pan so they get fragrant, that adds depth without extra ingredients. Watch the paprika though, it burns fast so add it right before you pour in liquid.

3) Want it creamy without cream? Scoop out a cup or so of the cooked beans and mash them back into the pot, or pulse briefly with an immersion blender. It thickens the broth naturally and keeps the soup hearty, plus you wont lose the bean texture if you only mash part of them.

4) Finish smart: always taste and adjust salt at the end because canned beans and broth add unknown salt. Add the lime juice and cilantro last so their brightness stays fresh. Leftovers improve after a day, and this freezes well, just cool fully before bagging.