introduction
This cozy, creamy White Bean Chicken Chili feels like a warm hug in a bowl — perfect for weeknights or a slow-weekend simmer. The flavor is bright, comforting, and endlessly easy to tweak for picky eaters or meal-prep plans. If you enjoy simple, family-friendly chicken dinners, this recipe hits all the marks and pairs nicely with other cozy dinner ideas like a silky chicken velvet soup for a full week of comfort meals.
Why You’ll Love This White Bean Chicken Chili :
- Comforting, creamy texture with a bright, savory spice profile.
- Quick to make on the stove, and excellent for crockpot meal prep.
- High-protein, budget-friendly pantry ingredients (beans + shredded chicken).
- Family-friendly — mild enough for kids, easy to ramp up for adults.
- Freezer-friendly: make a big batch and freeze portions for busy nights.
Ingredients Needed :
Protein
- 2 cups shredded chicken
Canned goods & veg
- 1 can white beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 onion, diced
- 2 cloves garlic, minced
Liquids
- 4 cups chicken broth
Spices & seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Toppings (optional)
- Sour cream
- Cilantro
Step-by-Step Instructions :
- In a large pot, sauté the onion and garlic until translucent.
- Add the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- For the crockpot method, combine all ingredients in the crockpot and cook on low for 6-8 hours.
- Serve hot, topped with sour cream and cilantro if desired.
Serving Suggestions White Bean Chicken Chili
Serve this chili with crunchy tortilla chips, warm cornbread, or a simple green salad for a bright contrast. For a heartier meal, try it over brown rice or spooned into baked potatoes. If you want a sandwich-side, a robust option like a chicken Philly cheesesteak makes a fun, indulgent companion for game-day spreads.
Tips for SuccessWhite Bean Chicken Chili
- Use cooked, shredded chicken (rotisserie or leftover roast) to save time and add flavor.
- Rinse canned beans well to reduce sodium and brighten the chili’s taste.
- Adjust spice levels: add a pinch of cayenne or diced green chilies for heat.
- For creamier texture, mash a few beans against the side of the pot while simmering.
- If you have extra shredded chicken, repurpose it into other meals—try a quick take on Salisbury steak made with ground chicken or tacos.
variation (if any)
- White bean and turkey: swap turkey for chicken for a lean twist.
- Green chile version: add a can of diced green chiles for Southwestern flavor.
- Cheesy finish: stir in 1/2 cup shredded Monterey Jack at the end for a richer bowl.
FAQs
Q: Can I use dried beans instead of canned?
A: Yes. Soak and cook dried white beans first, then add them to the chili during step 2. Use about 1 1/4 cups cooked beans to replace a 15-oz can.
Q: How long does this chili keep in the fridge?
A: Store in an airtight container for up to 4 days. Reheat gently on the stove over low heat to preserve texture.
Q: Can I freeze White Bean Chicken Chili?
A: Absolutely. Cool completely and freeze in meal-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Is this recipe spicy?
A: The base recipe is mild. Increase chili powder or add cayenne to bring up the heat.
White Bean Chicken Chili
Ingredients
Method
- In a large pot, sauté the onion and garlic until translucent.
- Add the shredded chicken, white beans, corn, chicken broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- For the crockpot method, combine all ingredients in the crockpot and cook on low for 6-8 hours.
- Serve hot, topped with sour cream and cilantro if desired.
