White Bean Chicken Chili is a lighter take on traditional chili, with just a bit of heat and tons of flavor thanks to green chilis, zippy lime juice, and an earthy blend of spices. It’s easy, healthy, and perfect for dinner!
Pin this recipe now to save it for later
Pin RecipeIf you love chili but you’re looking for something a little bit different, you’ll flip for this white bean chicken chili. It uses ground chicken, cannellini beans, corn, and freshly squeezed lime juice to form the base of a hearty and flavorful meal.
Even better? It’s on the table in well under an hour and the chili freezes beautifully so you can have a quick dinner for another time. That’s a weeknight win!
Easy White Bean Chicken Chili Recipe
I definitely like a chili recipe with beef as its base, but I also love using chicken, which tastes so good when it’s blended with onion, garlic, and spices. Then you add chicken broth for even more flavor. The chili is cooked in a Dutch oven, which is a big, heavy pot that’s great for cooking soups, stews, and chili.
White bean chicken chili is wonderful on its own, or you can add homemade cornbread on the side and top it with some of the options outlined below. This is a super make-ahead recipe and I actually like making it a day or two in advance of when I want to eat it because the extra time allows the flavors to deepen.
For a more traditional chili, see my crock pot chili recipe! Then, if you have a bit of chili leftover, here’s what to do with it.
Grab My Favorite Tools
Click on the products below to see my favorite tools for making this recipe!
Ingredients for White Bean Chicken Chili
See recipe card below this post for ingredient quantities and full instructions.
- Olive oil – I always use extra-virgin olive oil.
- Yellow onion – Onions are a must in any chili recipe!
- Garlic – Garlic helps create a nice base flavor for the chili.
- Ground chicken – You could substitute ground turkey here with similar results if you prefer.
- Salt – I like to use kosher salt.
- Black pepper
- Ground spices – Cumin and smoked paprika, for a nice smoky undertone.
- Diced green chilis – If you prefer a less spicy chili you can reduce the amount of chilis.
- Cannellini beans – You can also use navy beans.
- Frozen corn – Fresh corn works well too!
- Chicken stock – For a richer, deeper flavor to the chili.
- Lime juice – Use freshly squeezed lime juice if possible!
- Cilantro – Chopped, fresh cilantro adds flavor and color.
How to Make White Bean Chicken Chili
- Sauté the onion and garlic, then add the chicken and spices and cook until browned: In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot and begins to shimmer, add the onion and garlic cloves. Sauté for 5 to 6 minutes until softened. Add the ground chicken, salt, pepper, cumin, and smoked paprika. Continue to cook until the chicken is browned and cooked through, about 8 to 10 minutes. Turn the heat down to low, then add the diced green chilies.
- Blend one-half of the beans in a food processor: In a food processor or blender, add one can of the beans, in addition to the drained liquid from the second can, then blend until smooth. You can add some of the chicken stock to thin it out, if necessary.
- Add the beans, pureed beans, corn, and stock to the chili, then cook to combine the flavors: Add the pureed beans, drained beans, corn, and stock to the pot and bring to a simmer. Cook for 10 to 15 minutes, until the flavors have melded together. Stir in the lime juice and fresh cilantro, then adjust the seasonings with more salt and pepper, if desired. Serve with desired toppings.
Quick Tip
Chili freezes well so you can make a double batch and save some in the freezer for another time. Place cooled chili in an airtight container and freeze for up to 3 months. Defrost in the fridge before heating.
How to Store White Bean Chicken Chili
Store leftover white bean chili in an airtight container in the fridge for up to 3 days. To reheat, place in a pot over medium heat and heat until warm, or reheat in 30-second intervals in the microwave.
Serving Suggestions
White bean chicken chili makes a fantastic one-bowl meal. I love to serve it with a few toppings and other accompaniments:
- Sour cream. Spicy chili cooled with sour cream is always a hit. Place dollops of sour cream atop bowls of chili just before you serve it.
- Shredded Mexican-style cheese. Cheese is a must! You can use any kind you like—sharp cheddar is very good—but I prefer shredded Mexican-style cheese.
- Sliced avocado. Creamy slices of avocado are delicious with homemade chili.
- Cornbread. Homemade cornbread is a classic pairing with chili! A slice of warm cornbread topped with melted butter is so good with a hot bowl of chili! You can try my Skillet Cornbread or Cornbread Muffins with this chicken chili.
FAQs
To thicken white chicken chili, you can simmer the chili uncovered until thick, or add a cornstarch or flour slurry.
Fresh herbs like cilantro, basil or parsley will enhance the flavor of white chicken chili, or you can add cocoa powder, bacon, cinnamon, ground coffee and tomato paste for some depth if you’re making a traditional chili.
Chili should be thick—definitely thicker than a traditional soup.
More Tasty Chicken Recipes
Best Chicken Recipes
The Easiest Baked Cheesy Chicken with Mushrooms
Best Chicken Recipes
Creamy Lemon Garlic Pasta with Chicken
Recipes
Easy Grilled BBQ Chicken
Recipes
Air Fryer Popcorn Chicken
Recipes
Crock Pot BBQ Chicken
White Bean Chicken Chili
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2-3 cloves garlic, minced
- 1 pound ground chicken
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 5.5-ounce diced green chilis
- 2 15.5-ounce cans cannellini beans
- 1 ½ cups frozen corn
- 2 cups chicken stock
- 2 tablespoons lime juice
- ¼ cup chopped fresh cilantro
Instructions
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot and begins to shimmer, add the onion and garlic cloves. Sauté for 5 to 6 minutes until softened. Add the ground chicken, salt, pepper, cumin, and smoked paprika. Continue to cook until the chicken is browned and cooked through, about 8 to 10 minutes. Turn the heat down to low, then add the diced green chilies.
- In a food processor or blender, add one can of the beans, in addition to the drained liquid from the second can, then blend until smooth. You can add some of the chicken stock to thin it out, if necessary.
- Add the pureed beans, drained beans, corn and stock to the pot and bring to a simmer. Cook for 10 to 15 minutes until the flavors have melded together. Stir in the lime juice and fresh cilantro, then adjust the seasonings with more salt and pepper, if desired. Serve with desired toppings.
