White Bean Chicken Chili

There's something about a pot of white bean chicken chili that transforms an ordinary weeknight into something special. My neighbor brought a thermos of this to a winter potluck, and I watched people go back for thirds while barely talking—just the sound of spoons clinking against bowls and satisfied sighs. She'd mentioned it took less than an hour from start to finish, which felt almost impossible given how deeply flavored it tasted. I finally asked for the recipe, made it that very next day, and immediately understood why it had become her go-to comfort dish.

I made this for my sister when she was going through a rough patch, and she sat at my kitchen counter while I cooked, watching the poblano pepper soften and the spices bloom in the oil. The smell alone seemed to lift her mood before she'd even tasted a spoonful. We talked about everything and nothing while it simmered, and by the time I ladled it into bowls, she was already planning to make it at home. That's when I realized this chili does something unexpected—it brings people together without requiring you to fuss.

Ingredients

• Cooked, shredded chicken breast (2 cups): Rotisserie chicken is a genuine time-saver and tastes just as good as poached, plus it pulls apart perfectly without any extra effort.
• White beans, drained and rinsed (2 cans): Cannellini or Great Northern beans create that signature creamy texture without any cream, and rinsing them removes excess sodium.
• Yellow onion, finely diced (1 medium): The onion softens into almost nothing, becoming the gentle sweetness that balances all the spices.
• Garlic, minced (2 cloves): Fresh garlic wakes up the entire pot with just a brief sauté, so don't skip this step even though it seems small.
• Poblano pepper, diced (1 large): This mild, earthy pepper is the backbone of the flavor—more sophisticated than bell pepper and less aggressive than jalapeño.
• Jalapeño, seeded and minced (1 medium, optional): Seeds are where the heat lives, so remove them if you're cooking for people who prefer mild food.
• Frozen or fresh corn kernels (1 cup): Corn adds natural sweetness and a slight textural contrast that keeps every spoonful interesting.
• Low-sodium chicken broth (4 cups): Low-sodium lets you control the salt and prevents the finished chili from tasting one-dimensional.
• Olive oil (1 tbsp): Just enough to soften the vegetables and help the spices bloom without making the chili feel heavy.
• Diced green chilies (1 can, 4 oz): Canned green chilies add authentic flavor and a subtle heat that's already gentle from the canning process.
• Lime juice (1 whole lime): The squeeze of lime at the end brightens everything and prevents the chili from tasting dull or one-note.
• Ground cumin (1 tsp): Cumin is the soul of this chili, earthy and warm without overpowering the other flavors.
• Dried oregano (1 tsp): Oregano adds a Mediterranean-style depth that sets white bean chili apart from traditional red versions.
• Ground coriander (1/2 tsp): A secret ingredient that adds complexity and a subtle citrus note that most people can't quite identify.
• Chili powder (1/2 tsp): Just enough to remind you this is a chili without overpowering the gentler spices.
• Smoked paprika (1/2 tsp): Smoked paprika gives depth and a whisper of smokiness that makes the chili feel more interesting.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Taste as you go because different broths have different sodium levels, and you might want to adjust.
• Fresh cilantro, chopped (1/4 cup plus extra for garnish): Cilantro stirred in at the end feels fresher and more vibrant than if you added it early on.

Instructions

Soften the onion in hot oil:

Heat olive oil in a large pot over medium heat and add diced onion, cooking for 3 to 4 minutes until the pieces turn golden at the edges and smell sweet. This is your foundation, so take a moment to let the onion really soften before moving on.

Build the aromatic base:

Stir in minced garlic, diced poblano, and jalapeño, sautéing for about 2 minutes until the garlic becomes fragrant and the peppers begin to soften. You'll notice the kitchen starting to smell like something special is happening.

Bloom the spices:

Add cumin, oregano, coriander, chili powder, smoked paprika, salt, and pepper, cooking for just 1 minute while stirring constantly. This brief moment allows the spices to release their essential oils and distribute evenly throughout the oil.

Bring everything together:

Add shredded chicken, drained white beans, corn, canned green chilies, and chicken broth, stirring well so nothing sticks to the bottom. The pot suddenly becomes full and fragrant, and you're officially making chili.

Simmer gently for depth:

Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally so flavors meld together:

You don't need a lid here—the uncovered pot lets some liquid reduce slightly and the flavors concentrate. The chili is done when the vegetables are completely tender and the broth tastes complex.

Finish with brightness:

Stir in the juice from your lime and chopped fresh cilantro, then taste the chili and adjust salt or spices as needed. This final step transforms it from good to unforgettable.

Serve and celebrate:

Ladle into bowls and set out your toppings so people can customize their own—diced avocado, Greek yogurt, shredded cheese, and extra cilantro all work beautifully. The chili tastes even better the next day, so feel free to make it ahead.

Save

My son came home from school complaining about everything, and I had a bowl of this chili waiting for him. He didn't say anything profound, just sat quietly eating while I worked at the counter, but his shoulders seemed to relax with each spoonful. Food can do that sometimes—it doesn't solve problems, but it makes you feel held and cared for in a quiet way.

The Magic of White Beans

White beans are underrated in chili, honestly. They absorb flavors instead of standing out like red kidney beans do, and they soften into something almost creamy that feels luxurious without any actual cream. The first time I made this, I was expecting to miss the richness of a cream-based chili, but I didn't—instead, I discovered something that felt lighter and somehow more satisfying.

Make-Ahead and Storage

This chili keeps beautifully in the refrigerator for up to five days, and it actually tastes better on day two when all the flavors have had time to get to know each other. You can also freeze it in portions for up to three months, which means you can make a double batch on a Sunday and have quick weeknight dinners sorted. Just thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it's thicker than you'd like.

Customize to Your Crowd

The beauty of this recipe is that it adapts easily to whoever's eating it. For people who love spice, leave the jalapeño seeds in or add sliced jalapeños as a topping. For milder palates, skip the jalapeño entirely and let the poblano carry the gentle warmth. Some people want it brothier and lighter, while others prefer to mash extra beans and make it more substantial—both work perfectly.

• Pair this with cornbread or a crisp green salad to make it feel like a complete meal.
• Rotisserie chicken from the store saves you thirty minutes and tastes just as good as homemade.
• Keep lime juice and fresh cilantro on hand because they're what makes the difference between okay chili and chili people request by name.

Save

This chili became my answer to the question I didn't even know I was asking—how to feed people something that feels both nourishing and exciting without spending hours in the kitchen. It's the kind of dish that works for busy weeknights and also for when you want to show someone you care.

Recipe FAQs

→ What type of beans work best in this chili?

Cannellini or Great Northern beans are ideal as they provide a creamy texture and mild flavor that complements the chicken and spices well.

→ Can I adjust the spice level in this dish?

Yes, omit the jalapeño for a milder flavor or keep it in to add subtle heat. Adjust chili powder based on your spice preference.

→ Is it possible to make this chili creamier?

Mashing half a cup of the white beans before stirring them into the pot adds extra creaminess without altering the flavor balance.

→ What are good side dishes to serve with this chili?

Cornbread or a crisp green salad pairs wonderfully, adding texture and complementing the chili’s hearty flavors.

→ Can I use rotisserie chicken for convenience?

Absolutely, shredded rotisserie chicken is a great time-saver and works perfectly with this chili’s flavor profile.