White Bean Chicken Chili (Printable)

Hearty chili combining tender chicken, white beans, and spices for a nutritious and flavorful dish.

# What you need:

→ Proteins

01 - 2 cups cooked, shredded chicken breast, about 250g (rotisserie or poached)
02 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 large poblano pepper, diced (or 1 green bell pepper)
06 - 1 medium jalapeño, seeded and minced (optional, for heat)
07 - 1 cup frozen or fresh corn kernels

→ Liquids and Pantry

08 - 4 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
10 - 1 can (4 oz) diced green chilies
11 - Juice of 1 lime

→ Spices and Herbs

12 - 1 teaspoon ground cumin
13 - 1 teaspoon dried oregano
14 - ½ teaspoon ground coriander
15 - ½ teaspoon chili powder
16 - ½ teaspoon smoked paprika
17 - ½ teaspoon salt, or to taste
18 - ¼ teaspoon black pepper
19 - ¼ cup chopped fresh cilantro, plus extra for garnish

→ Optional Toppings

20 - Diced avocado
21 - Sliced jalapeños
22 - Greek yogurt or light sour cream
23 - Shredded cheese

# How to make it:

01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
02 - Stir in minced garlic, diced poblano pepper, and jalapeño; sauté for 2 minutes until fragrant.
03 - Add ground cumin, dried oregano, ground coriander, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute until the spices become fragrant and release their essential oils.
04 - Add shredded chicken, white beans, corn kernels, diced green chilies, and chicken broth. Stir thoroughly to combine all ingredients evenly.
05 - Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally to ensure even cooking and flavor development.
06 - Stir in lime juice and chopped fresh cilantro. Taste and adjust seasoning as needed for balance and depth.
07 - Ladle into bowls and serve hot, garnished with optional toppings such as avocado, Greek yogurt, shredded cheese, or extra cilantro.

# Helpful Hints:

01 -
  • It tastes like comfort food but won't leave you feeling sluggish or stuffed afterward.
  • The whole thing comes together faster than ordering takeout, yet tastes like you've been stirring a pot all day.
  • You can customize it endlessly depending on what's in your fridge and how much heat you're in the mood for.
02 -
  • If your chili tastes flat even after you've added all the spices, it's usually because it needs more lime juice or salt—don't give up and call it done without tasting first.
  • Mashing about half a cup of beans before adding them creates a creamier base without needing any heavy cream or dairy, which is the move that changed everything for me.
03 -
  • Rotisserie chicken is your secret weapon—it saves time and honestly tastes better than chicken you'd cook yourself because it's been rotating over heat and getting basted constantly.
  • If you want extra creaminess without dairy, blend a handful of the cooked beans with a little broth and stir it back in; it creates a silky texture that feels indulgent.
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