White Bean Chicken Chili (Print Version)

Tender chicken and creamy white beans blended with spices for a hearty, flavorful dish ready in 45 minutes.

# Ingredient List:

→ Proteins

01 - 2 cups cooked, shredded chicken breast
02 - 2 cans (15 oz each) white beans, 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 spices bloom and become fragrant.
04 - Add shredded chicken, white beans, corn, diced green chilies, and chicken broth. Stir thoroughly to combine all ingredients evenly.
05 - Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until flavors meld and broth reduces slightly.
06 - Stir in lime juice and chopped cilantro. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle hot chili into bowls and garnish with optional toppings including avocado, Greek yogurt, shredded cheese, or extra cilantro.

# Helpful Hints:

01 -
  • It tastes indulgent and warming but leaves you feeling energized instead of weighed down, which honestly changed how I think about comfort food.
  • The whole thing comes together in under an hour, making it perfect for those nights when you want something homemade but don't have all evening.
  • One pot, minimal cleanup, and the kind of adaptable base that invites your own creative touches without ever losing its soul.
02 -
  • If you mash about half a cup of the beans before adding them to the pot, the whole chili becomes noticeably creamier without any actual cream, which I discovered by accident one evening and now do intentionally every time.
  • The lime juice at the end is non-negotiable; I learned this the hard way by tasting the chili without it first, and it truly transforms the entire bowl from good to bright and alive.
03 -
  • Don't skip the 1-minute spice toast; it wakes them up and makes the entire chili taste more intentional and deeply flavored than it would otherwise.
  • Taste as you go, especially with salt, because the broth you use might already be seasoned and you don't want to over-salt accidentally.
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