Name: White Bean Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoons olive oil; 1 medium white or yellow onion (diced); 8 ounces chopped green chiles (mild or hot); 2 cloves garlic (pressed or minced); 1 teaspoon ground cumin; 1 teaspoon dried oregano (or Mexican oregano); 1 teaspoon ground chile powder; 1 teaspoon fine sea salt; 1/2 teaspoon ground coriander; 1/2 teaspoon ground black pepper; 4 cups chicken broth (regular or low sodium); 30 ounces canned white beans (rinsed and drained (2 14.5-ounce cans)); 1 cup corn (fresh, frozen, or canned); 2 cups shredded cooked chicken; Juice of 1 lime; Fresh cilantro; Avocado; Green onion; Tortilla strips; Sour cream

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This white bean chicken chili hits the spot any night of the week. It’s quick and easy thanks to canned ingredients and leftover chicken.

Two bowls of white chicken chili topped with sour cream, chopped green onions, and cilantro sit on a white surface next to a spoon and a checkered napkin.

This recipe has been retested and updated since first posting October 2020. It is now made more quickly on the stovetop.

Soups and stews are some of my favorite things to eat. While summer’s temperatures don’t prevent me from soup meals, brisker days definitely prompt a desire to cozy up with a warm bowl.

We make a lot of beef chili (with or without beans, depending on the mood) but I also like to use different meats. My pumpkin turkey chili, for instance, is perfect for a lighter meal that celebrates fall.

Similarly, chicken is a great protein for chili. You can use ground chicken, but I like to use shredded chicken instead.

If you have a leftover roast chicken or love to grab those rotisserie chickens at the grocery store, this recipe is an excellent way to use the meat. Canned chicken works well too!

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ingredients for white bean chicken chili

Full list of ingredients with quantities is located in the recipe card.

Ingredients for white chicken chili are arranged on a white surface, each labeled: corn, chicken broth, white beans, cooked chicken, garlic, lime, olive oil, onion, oregano, cumin, chili powder, coriander, green chiles.

You’ll need:

Olive oil
Onion
Green chiles
Garlic
Spices: Cumin, oregano, chile powder, salt, coriander, and black pepper
Chicken broth
White beans
Corn
Lime
Cooked chicken
Garnishes like cilantro, green onion, avocado, or sour cream

You can use any variety of white beans for this. I usually use white navy beans or Great Northern beans for this, or honestly, whatever is on sale.

For the chile powder, I recommend ground ancho chile. You can use a chili powder blend, but keep in mind most of those have other ingredients like salt included. Use the spices to your taste!

Use any leftover cooked chicken like a grocery store rotisserie chicken or baked chicken breasts. Leftover turkey is great as well. You can also swap in canned chicken. Just make sure to drain it well before adding.

Two bowls of white chicken chili topped with sour cream and chopped herbs, placed on a light surface with a spoon, napkin, and cilantro sprig nearby.

how to make this recipe

This recipe comes together really quickly — the hardest step is chopping the onion! Since we are using precooked chicken and canned beans, cooking this chili on the stove doesn’t take long.

Add the oil to a 5-quart saucepan or dutch oven over medium-high. Once the oil is heated, add the onion and cook until soft, about 5 minutes. Stir in the chiles and garlic and cook another 1 minute.

Chopped onions and green chilies sautéing in a large white pot, with a wooden spoon and a checkered towel nearby.

A Dutch oven with cooked diced onions and green chilies on a white surface, next to a wooden spoon and a checkered kitchen towel.

In a small bowl, mix together the cumin, oregano, chile powder, salt, coriander, and pepper, and then stir the mixture into the vegetables. We’re blooming the spices here to add flavor; they’ll be nicely fragrant after cooking for 1-2 minutes.

Pour in a little broth and scrape the bottom of the pan to release any stuck bits, mixing it all into the vegetables.

Add the rest of the broth along with the beans, corn, and lime juice. Stir well and bring to a boil. Once boiling, reduce to a simmer.

A hand stirs soup with beans and chopped vegetables in a large pot on a white surface, next to a checkered cloth.

A pot of soup with shredded chicken on top, next to a wooden spoon and a checkered kitchen towel on a white surface.

Use your spoon to mash some of the beans against the side of the pot. This will thicken the broth and make the chili creamy. Cover and let the chili simmer for about 10 minutes.

Add the chicken, place the cover back on, and cook for 5 minutes, or until the chicken is warmed through.

Serve it up with sliced or diced avocado, lime wedges, tortilla chips, diced onion, sour cream, pickled jalapeños… the options for chili toppings are endless!

A bowl of white bean chicken chili topped with sour cream and chopped cilantro, next to two spoons and a cloth napkin.

Storage and reheating

This recipe stores and reheats well, so if you have a big enough pot, consider making a double batch and freeze half for later.

Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat gently on the stove, or in a microwave-safe bowl. Make sure to cover the bowl when reheating to prevent splatters.

You can freeze the soup in reusable deli containers or silicone storage containers. I like to use Souper Cubes, because they are perfectly portioned for a single serving and pop right out of the container without thawing.

This chili can be frozen for up to 6 months, but is best when eaten within 3. Don’t forget to label it!

A bowl of white chicken chili topped with sour cream, chopped cilantro, and green onions, with a spoon and a checkered napkin beside it.

more chili recipes

We make chili all the time, so I’ve got plenty of options for you!

Go vegetarian with three bean chili, sweet potato black bean chili, or butternut squash chili.

Make bison chili with ground bison. You can also swap in ground beef, chicken, or turkey,

Have extra white beans and still craving soup? Make Tuscan white bean soup!

Need an accompaniment to soak up that broth? My hatch cheddar biscuits are a great option with a kick!

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