Description

This White Bean Chicken Chili is creamy, hearty, and packed with flavor! Made with tender shredded chicken, white beans, and a rich, smoky broth, this comforting dish is perfect for cozy nights. It’s quick to make, packed with protein, and comes together in under an hour. Serve with your favorite toppings like shredded cheese, avocado, and crispy tortilla chips for a meal that’s both delicious and satisfying!

Ingredients

Scale

2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts (or thighs)
4 cups chicken broth (low sodium preferred)
2 cans (15 oz each) white beans, drained and rinsed (cannellini or Great Northern beans)
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon chili powder (adjust for spice preference)
½ teaspoon salt (more to taste)
¼ teaspoon black pepper
½ cup frozen or canned corn (optional)
½ cup Greek yogurt or sour cream (for extra creaminess)
Juice of 1 lime

Toppings (optional but recommended!)

Shredded cheese (cheddar, Monterey Jack, or pepper jack)
Fresh cilantro
Sliced jalapeños
Avocado slices
Crushed tortilla chips

Instructions

Sauté the Aromatics – Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft (about 3–4 minutes). Stir in minced garlic and cook for another 30 seconds.
Cook the Chicken – Place the chicken breasts in the pot and pour in the chicken broth. Add green chilies, cumin, oregano, smoked paprika, chili powder, salt, and pepper. Bring to a gentle simmer, cover, and cook for about 20 minutes until the chicken is tender.
Shred the Chicken – Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
Add Beans and Corn – Stir in the drained white beans and corn. Let simmer for another 10–15 minutes to blend flavors.
Make It Creamy – Turn off the heat and stir in Greek yogurt (or sour cream). Add a squeeze of fresh lime juice.
Serve and Enjoy – Ladle into bowls and top with cheese, avocado, cilantro, and crushed tortilla chips.

Notes

For a thicker chili: Mash some of the beans before adding them to the pot.
To make it spicier: Add more chili powder or diced jalapeños.
For a dairy-free option: Skip the Greek yogurt and use coconut milk instead.
Slow Cooker Version: Add all ingredients (except yogurt and lime) to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in yogurt and lime juice before serving.
Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Prep Time: 10
Cook Time: 35
Category: Soup/Chili
Method: Stovetop
Cuisine: American, Tex-Mex

Keywords: white bean chicken chili, creamy chicken chili, easy chicken chili, healthy chili recipe, one-pot chili