White Bean Chicken Chili (Printable Version)

Hearty chili featuring tender chicken, creamy white beans, and vibrant spices in a comforting dish.

# What You Need:

→ Proteins

01 - 2 cups cooked, shredded chicken breast
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
06 - 1 medium jalapeño, seeded and minced
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 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/4 cup chopped fresh cilantro

→ Toppings

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

# Steps:

01 - Heat olive oil in a large pot 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 cumin, oregano, coriander, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly until fragrant.
04 - Add shredded chicken, drained white beans, corn, diced green chilies, and chicken broth. Stir thoroughly to combine all ingredients.
05 - Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed with additional salt and pepper.
07 - Ladle into bowls and serve hot with optional toppings such as avocado, Greek yogurt, shredded cheese, or additional cilantro.

# Expert Advice:

01 -
  • It's ready in under an hour but tastes like you've been simmering it all day.
  • The creamy white beans feel indulgent without any heavy cream, which is the kind of secret I love discovering.
  • You can use rotisserie chicken from the store without anyone ever knowing, making weeknight cooking feel less like a chore.
02 -
  • Never skip rinsing the canned beans—it removes excess sodium that can make the entire chili taste salty and flat.
  • If you want extra creaminess without cream, mash about half a cup of the beans before adding them to the pot, which releases their starches and creates natural thickness.
03 -
  • Toast your cumin and coriander in a dry skillet for 30 seconds before adding them—it deepens their flavor and makes the entire chili taste more complex.
  • Use a rotisserie chicken that's still warm if you can, because it shreds more easily and adds subtle residual flavor that matters more than you'd think.
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