If you’re like me and constantly looking for a comforting, hearty meal that doesn’t take forever to make, then you’re going to adore this White Bean Chicken Chili Recipe. It’s one of those dishes that feels like a warm hug from the inside out—perfect for cozy nights or feeding a hungry crowd. When I first tried it, I was amazed at how simple ingredients came together to create such rich, flavorful chili that my whole family goes crazy for. Stick around, and I’ll share exactly how to nail this dish every time.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: The combination of white beans, chicken, and mild green enchilada sauce packs a punch without any fuss.
- Family-Friendly Comfort: It’s mild but satisfying, perfect for kids and adults alike.
- Versatile Cooking Methods: Whether you want to simmer it on the stove or speed things up with an Instant Pot, this recipe adapts.
- Customizable Garnishes: Add avocado, jalapeños, or tortilla strips for a personal touch that your guests will love.
Ingredients You’ll Need
The magic of this White Bean Chicken Chili Recipe lies in the perfect blend of pantry staples and fresh ingredients. Each piece adds a layer of flavor and texture. When shopping, I always look for the best quality chicken breasts and a good quality enchilada sauce—it really makes a difference.
- Extra-virgin olive oil: Use this for sautéing because it adds a fresh, fruity note and helps release the flavors of onions and garlic.
- Yellow onion: You want it chopped fine so it melts into the chili, giving it that deep, sweet base flavor.
- Garlic cloves: Fresh and minced, garlic is a total game-changer here—it wakes everything up.
- Boneless skinless chicken breasts: Lean and tender, these cook beautifully in the chili and shred easily.
- Chicken stock: Adds savory depth that makes the broth rich and satisfying without being heavy.
- Mild green enchilada sauce: This is the heart of the chili’s flavor; mild keeps it approachable but still delicious.
- Green chilies: Provide a subtle kick and a hint of smoky flavor.
- Cumin & chili powder: These warm spices add that classic chili taste you want without overpowering the white beans.
- Sea salt & freshly cracked black pepper: Essential for seasoning and bringing all the flavors together.
- White beans (Great Northern or cannellini): Creamy and mild, they provide body and nutrition without changing the chili’s color.
- Sweet whole kernel corn: Adds a nice pop of sweetness and crunch that balances the savory broth.
- Red bell pepper: I like to dice it finely so it softens but still gives a bit of color and freshness.
- Fresh lime juice: Brightens the whole dish at the end with a fresh citrus kick, which I never skip.
Variations
I love that this White Bean Chicken Chili Recipe is flexible, so I often tweak it depending on what I’m craving or what I have on hand. Feel free to make it your own!
- Spicy Upgrade: When I want a bit more heat, I swap the mild enchilada sauce for a medium or hot version, or add in extra fresh jalapeños while cooking.
- Vegetarian Version: I’ve also swapped chicken for extra beans and veggies, like zucchini and mushrooms, creating a hearty meatless chili that still hits all the right notes.
- Slow Cooker Method: For busy days, I throw everything into the slow cooker in the morning and let it do the work all day—no stirring required!
- Different Beans: Cannellini is my go-to, but Pinto or Navy beans work well too if that’s what you have.
How to Make White Bean Chicken Chili Recipe
Step 1: Sauté the Aromatics
Heat your olive oil in a large Dutch oven over medium heat until it’s shimmering but not smoking. Add the chopped onion and cook for about 4 minutes, stirring frequently, until it’s translucent and sweet. Then toss in the minced garlic and sauté for another minute until fragrant—you’ll know it’s ready when your kitchen smells irresistible but be careful not to burn it!
Step 2: Build Your Chili Base
Now add your chicken breasts to the pot, then pour in the chicken stock, mild green enchilada sauce, green chilies, cumin, chili powder, salt, and pepper. Stir everything to combine well. Turn the heat to high to bring the mixture to a boil, then lower to a gentle simmer. Cover and let it cook for 25-30 minutes until the chicken is fully cooked and tender. This part always feels like the magic moment where those flavors really blend together.
Step 3: Shred the Chicken and Blend for Creaminess
Carefully remove the chicken breasts and place them on a plate to cool just enough to handle. Using two forks, shred the meat into bite-sized pieces. I like to blend part of the chili base (about two cups including beans and veggies) either in a blender or with an immersion blender directly in the pot—this creates a thick, luscious texture that makes the chili feel extra comforting without adding any cream or cheese.
Step 4: Finish with Veggies and Lime Juice
Return the blended chili to the pot and stir in the white beans, corn, and diced red bell pepper. Cover and cook on medium-low heat for another 5-10 minutes until the peppers soften but still have a little crunch. Finally, stir in the shredded chicken and fresh lime juice for that bright, finishing touch.
Pro Tips for Making White Bean Chicken Chili Recipe
- Use Fresh Lime Juice: Don’t underestimate the fresh lime juice added at the end—it brightens and balances the chili like nothing else.
- Blend Partially for Creaminess: I learned blending just part of the chili creates a creamy texture without needing cream or thickening agents.
- Don’t Skip Sautéing: Cooking the onions and garlic first unlocks their natural sweetness and depth, which is key for flavor.
- Be Mindful of Salt: Add salt gradually, especially if your stock or enchilada sauce is already salted, to avoid over-seasoning.
How to Serve White Bean Chicken Chili Recipe
Garnishes
For me, toppings are where this dish really shines. I always top mine with sliced jalapeños for a fresh kick, a dollop of sour cream to cool things down, chunks of creamy avocado, crunchy tortilla strips for texture, a sprinkle of salty cotija cheese, and fresh cilantro for an herbal pop. You really can’t go wrong with these garnishes—they add layers of flavor and texture that make every bite exciting.
Side Dishes
I like pairing this chili with warm corn tortillas on the side or a simple green salad with a light vinaigrette to balance out the chili’s heartiness. If you want something heartier, some cilantro lime rice fits right in. Trust me, these combos make dinner feel complete and satisfying.
Creative Ways to Present
For a fun twist when hosting friends, I serve this White Bean Chicken Chili Recipe in small mason jars or shot glasses for a chili “tasting” party. Layering with some tortilla chips at the bottom and the array of garnishes on top turns it into a festive appetizer. It’s always a hit and looks gorgeous on the table!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and they keep beautifully for up to 4 days. The flavors deepen overnight, so I actually think leftovers taste even better than the first day. Just make sure to cool the chili completely before refrigerating to keep it fresh.
Freezing
This chili freezes wonderfully, which is great for busy weeknights. I portion it into freezer-safe containers or zip-top bags, leaving room for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop.
Reheating
When reheating, I like to warm the chili slowly on low heat, stirring occasionally to prevent sticking. If it’s too thick, a splash of chicken broth or water loosens it up perfectly. This keeps the texture creamy and fresh-tasting without drying out.
FAQs
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Can I make this White Bean Chicken Chili Recipe in an Instant Pot?
Absolutely! This recipe is perfect for the Instant Pot. Simply sauté the aromatics using the sauté function, then add all the ingredients, seal, and cook on high pressure for 15 minutes. Finish by shredding the chicken and stirring in lime juice, just like the stovetop method. It’s faster and just as flavorful!
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Can I use canned chicken instead of fresh chicken breasts?
While canned chicken is convenient, I recommend fresh chicken breasts for the best texture and flavor. Fresh chicken shreds nicely and absorbs the spices better, giving you a more satisfying chili.
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What can I substitute if I don’t have enchilada sauce?
If you’re out of enchilada sauce, a mix of tomato sauce, a little chicken broth, and spices like cumin, chili powder, and garlic powder can work in a pinch. Just keep it mild since that’s the flavor profile of this chili.
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How can I make this chili spicier?
To amp up the heat, add diced jalapeños, a pinch of cayenne pepper, or use a spicy enchilada sauce. I also love topping the chili with sliced fresh jalapeños or a drizzle of hot sauce for extra kick.
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Is this recipe gluten-free?
Yes! This White Bean Chicken Chili Recipe is naturally gluten-free as long as you check that your enchilada sauce and chicken stock don’t contain any gluten-containing additives.
Final Thoughts
I absolutely love how this White Bean Chicken Chili Recipe comes together so easily while delivering such a comforting meal. Whether you’re cooking for a busy weeknight dinner or a weekend gathering, it’s the kind of recipe that feels like a little celebration in every bowl. I hope you give it a try and make it your own—we all deserve food that nourishes and delights, and this chili does just that!
Print
White Bean Chicken Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This White Bean Chicken Chili is a hearty and flavorful dish perfect for cozy dinners. Packed with tender shredded chicken, white beans, corn, and a blend of spices simmered in a mild green enchilada sauce, it’s both comforting and nutritious. The recipe offers two cooking methods: stovetop in a Dutch oven or quick preparation using an Instant Pot. Serve it with jalapeños, sour cream, avocado, tortilla strips, cotija cheese, and fresh cilantro for a delightful Tex-Mex experience.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 3 boneless skinless chicken breasts (about 2 pounds)
- 3 cups chicken stock
- 1 (19-ounce) can mild green enchilada sauce
- 1 (4-ounce) can green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 (14-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
- 1 (14-ounce) can sweet whole kernel corn, drained
- 1 red bell pepper, diced
- 2 tablespoons fresh lime juice (from 1 lime)
Optional Toppings
- Sliced jalapeño
- Sour cream
- Avocado
- Tortilla strips
- Cotija cheese
- Fresh cilantro
Instructions
- Prepare Aromatics: Heat the extra-virgin olive oil in a large Dutch oven over medium heat until glistening. Add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Chicken and Combine Ingredients: Stir in the chicken breasts, chicken stock, mild green enchilada sauce, green chilies, cumin, chili powder, sea salt, and freshly cracked black pepper. Increase heat to high, bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, or until chicken is cooked through and tender.
- Shred Chicken and Optional Thickening: Remove the chicken breasts and place on a plate. Using two forks, shred the chicken finely. For a thicker chili, transfer 2 cups of the soup, including beans and vegetables, to a blender and blend until nearly smooth. Alternatively, use an immersion blender directly in the pot to puree about a quarter of the chili. Return the blended chili into the Dutch oven.
- Add Vegetables and Heat: Stir in the drained white beans, corn, and diced red bell pepper. Cover and simmer on medium-low heat for 5 to 10 minutes until the bell pepper is tender and beans are heated through.
- Combine Chicken and Lime Juice: Return the shredded chicken to the pot and stir in the fresh lime juice for brightness and flavor.
- Serve: Divide the chili into 6 bowls. Add optional toppings such as sliced jalapeño, sour cream, avocado, tortilla strips, cotija cheese, and fresh cilantro as desired.
- Instant Pot Variation – Sauté Aromatics: Turn the Instant Pot on to sauté mode and heat the olive oil until glistening. Add chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Instant Pot – Add Ingredients and Pressure Cook: Add the beans, chicken breasts, chicken stock, enchilada sauce, corn, green chilies, cumin, chili powder, salt, pepper, and diced bell pepper to the Instant Pot. Lock the lid, close the vent, and cook on high pressure for 15 minutes. Once done, manually release the pressure.
- Instant Pot – Shred Chicken and Blend: Transfer chicken to a plate and shred with two forks. For thicker chili, blend 2 cups of the chili until smooth and return to the pot, or use an immersion blender to blend one quarter of the pot.
- Instant Pot – Final Simmer: Return shredded chicken to the pot, stir in lime juice, and set to sauté mode uncovered. Simmer for about 5 minutes to meld flavors and heat through.
- Instant Pot – Serve: Dish into bowls and add desired toppings like jalapeño slices, sour cream, avocado, tortilla strips, cotija cheese, and cilantro.
Notes
- Blending part of the chili helps thicken the texture but can be skipped if preferred thinner.
- Use an immersion blender for convenience and less cleanup.
- Adjust chili powder and jalapeño toppings to control spiciness.
- This chili can be made ahead and tastes better the next day once flavors meld.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 75mg
