What ingredients are essential for White Bean Chicken Chili?

White Bean Chicken Chili is built on a savory base of onion, garlic, diced green chilis, and spices like cumin, oregano, and paprika. The stars are canned great northern beans, shredded rotisserie chicken, and a good chicken broth. Corn adds a sweet pop, while a swirl of Greek yogurt or sour cream creates that signature creamy texture. Finish with a squeeze of lime and toppings like cilantro, avocado, and tortilla chips for extra flavor and crunch. Each ingredient brings a cozy, balanced flavor to every bowl.

Which white beans work best in chicken chili?

Great northern beans are my top pick for White Bean Chicken Chili because they’re creamy, mild, and hold their shape well. Cannellini beans are another excellent option, as they’re a bit larger and just as creamy. Navy beans can also be used, though they’re smaller and softer. Any of these will blend beautifully into the chili, but I recommend great northern or cannellini for the best texture. Always drain and rinse canned beans before adding them to your pot.

How can I thicken my White Bean Chicken Chili?

For a naturally creamy and thick chili, scoop out about a cup of the soup (with beans and corn), blend it until smooth, then stir it back into the pot. This little trick gives you a velvety texture without flour or starch. If you want it even thicker, let the chili simmer uncovered for a few extra minutes, or add a spoonful of extra Greek yogurt or sour cream. Avoid adding too much broth at first—you can always thin it out later if needed. This way, your chili stays creamy and hearty.

What common mistakes should I avoid when making White Bean Chicken Chili?

One common mistake is overcooking the chicken, which can make it tough and dry—using rotisserie or pre-cooked chicken keeps it tender. Don’t skip sautéing the onions and garlic, as this builds a deep, aromatic base. Adding all the broth at once can make the chili too thin, so start with less and add more as needed. Finally, taste before seasoning with extra salt, especially if your broth isn’t low sodium. A little lime juice at the end brightens up the whole pot—don’t forget it!

White Bean Chicken Chili Recipe – Cozy, Hearty, and Easy

Description

A cozy, creamy, one-pot chili packed with white beans, rotisserie chicken, and southwest spices—perfect for chilly nights or easy meal prep.

Ingredients

Scale

2 tablespoons olive oil

1 white or yellow onion, finely diced

1 tablespoon minced garlic

8 ounces diced green chilis (canned)

1 ½ teaspoons cumin

¾ teaspoon dried oregano

½ teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

2 ½ cups low sodium chicken broth

2 cans (15 ounces each) great northern beans, drained and rinsed

1 cup corn

¼ cup plain Greek yogurt or sour cream

2 ½ cups shredded rotisserie chicken

1 tablespoon lime juice

Cilantro, avocado, and tortilla chips for topping

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.

2. Add diced onion and sauté for 7-8 minutes until soft and golden.

3. Add minced garlic and diced green chilis; sauté for 2-3 more minutes.

4. Stir in cumin, oregano, paprika, salt, and black pepper.

5. Add chicken broth, great northern beans, corn, and Greek yogurt or sour cream. Stir well.

6. Simmer for a few minutes, then scoop out 1 to 1 ½ cups of the chili and blend until smooth. Return blended mixture to the pot.

7. Stir in shredded rotisserie chicken.

8. Simmer over low heat for 10-15 minutes to let flavors meld. Add more broth for a thinner consistency if desired.

9. Stir in lime juice just before serving.

10. Serve hot, topped with cilantro, avocado, and tortilla chips.

Notes

For regular (not low sodium) chicken broth, reduce the added salt by half.

Store cooled leftovers in airtight containers in the refrigerator for up to 4 days.

Prep Time: 10
Cook Time: 18
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 434 kcal
Sugar: 6 g
Sodium: 970 mg
Fat: 21 g
Saturated Fat: 5 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 47 g
Cholesterol: 90 mg