White Bean Chicken Chili

5 from 1 vote

Warm up with this hearty white bean chicken chili recipe—creamy, easy, and flavorful. Ready in under an hour and perfect for freezing!

Prep Time5

Cook Time35

Total Time40

Course: Dinner

Cuisine: American

Keyword: white bean chicken chili, white bean chicken chili recipe

Servings: servings

Calories: 548kcal

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.
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
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.
2 (15.5-ounce) cans cannellini beans
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.
1 ½ cups frozen corn, 2 cups chicken stock, 2 tablespoons lime juice, ¼ cup chopped fresh cilantro

Start mild, then spice it up. You can always add more heat later, so I keep this white bean chicken chili mild to begin with. Add cayenne, jalapeño peppers, or serrano peppers for more pop.
Deglaze the pot. Before pouring in the beans and stock, you may notice that the bottom of the pot has some stuck-on brown bits. Once you add the stock, use a wooden spoon to scrape up those bits and incorporate them into the liquid. This will make your chili extra flavorful!
Let it rest before serving (if you have time). Just like many soups and stews, the flavor gets even better if you let it sit for 10–20 minutes before serving, and the chili will also thicken a bit as it cools.