Looking for a hearty, comforting dish to warm up your weeknights? This White Bean Chicken Chili is the perfect choice. With tender chicken, creamy white beans, and vibrant tomatillos, it’s a one-pot wonder that brings bold flavors and satisfying texture to your table.

Ideal for using up leftover chicken, this recipe comes together effortlessly with pantry staples like canned white beans, diced tomatoes, and green chiles. The blend of oregano, coriander, and cumin adds a gentle warmth, making each spoonful rich and aromatic.

Customize your bowl with your favorite toppings—think creamy avocado, tangy lime wedges, or crunchy tortilla chips. Whether for a quick dinner or a weekend gathering, this chili is a crowd-pleaser that never disappoints.

White Bean Chicken Chili Ingredients

Cooked Chicken: Tender, pre-cooked chicken adds protein and heartiness to the chili, making it a satisfying meal for any time of year.

White Beans: These creamy beans bring a smooth, velvety texture that pairs beautifully with the spices, creating a rich and hearty base.

Tomatillos: Chopped tomatillos infuse a tangy, slightly citrusy flavor, brightening up the dish and balancing the warmth of the spices.

Diced Green Chiles: For a subtle kick, diced green chiles lend a mild heat that complements the savory depth of the chili.

Fresh Corn Kernels: Sweet corn kernels add a burst of freshness and a touch of sweetness, rounding out the flavors with a delightful contrast.

Spices (Oregano, Coriander, Cumin): These aromatic spices create a fragrant blend that adds depth and warmth, making each spoonful of the chili irresistibly flavorful.

Recipe Tips

Use Fresh or Roasted Chicken for the Best Flavor: While this recipe is a fantastic way to use leftover chicken, opting for freshly cooked or even roasted chicken can elevate the flavor. Roasting chicken with a sprinkle of salt, pepper, and olive oil before dicing it adds depth, bringing out a richer taste in your chili. If you’re in a time crunch, a store-bought rotisserie chicken can also be a great shortcut without sacrificing taste.
Adjusting the Thickness: If you prefer a thicker chili, consider mashing a portion of the white beans before adding them to the pot. This technique releases the natural starches from the beans, creating a creamy base that enhances the chili’s consistency. Alternatively, simmering the chili uncovered for a few extra minutes can also help reduce the liquid for a thicker result. If you like it more soupy, add a bit more chicken broth.
Enhance the Spice Level to Your Taste: The recipe’s mild warmth can easily be adjusted to suit your spice preference. For a bolder kick, try adding a diced jalapeño with the onion and garlic or incorporate red chili flakes into the spice blend. A few spoonfuls of your favorite salsa or hot sauce can also do the trick. Remember to taste as you go to ensure the spice level is just right for your palate.

What to Serve with White Bean Chicken Chili

Cornbread: A slice of warm, crumbly cornbread is the perfect complement to this hearty chili. Its subtle sweetness pairs beautifully with the savory, tangy notes of the chili, creating a well-rounded meal. Whether you prefer classic or jalapeño-infused cornbread, it adds a comforting, homey touch that elevates the dish.
Crisp Green Salad: Lighten up your meal with a fresh, crisp salad. A simple mix of lettuce, cucumber, cherry tomatoes, and a tangy vinaigrette balances the richness of the chili, offering a refreshing contrast. Top the salad with avocado slices to tie in the creamy notes of the chili for a harmonious pairing.
Loaded Nachos: Turn your White Bean Chicken Chili night into a Tex-Mex feast by serving it alongside a platter of loaded nachos. Layer tortilla chips with melted cheese, jalapeños, and a drizzle of sour cream. The nachos provide a delightful crunch and can even double as scoops for the chili, adding an extra element of fun to your meal.

FAQ

Can I make this White Bean Chicken Chili in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Sauté the onion and garlic before adding them to the slow cooker along with all the other ingredients. Cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally until everything is well-blended.
Can I use dried beans instead of canned white beans?
Absolutely! If using dried beans, soak them overnight and cook them separately until tender before adding them to the chili. This step ensures the beans are fully cooked and helps avoid undercooked beans in the final dish.
How can I store and reheat leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat until hot, or microwave in a microwave-safe bowl, stirring occasionally. The flavors tend to develop further, making the chili even tastier the next day.
Can I freeze this chili for later?
Yes, White Bean Chicken Chili freezes very well. Allow the chili to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave for a quick and convenient meal.

White Bean Chicken Chili

This White Bean Chicken Chili is a fantastic dish to prepare whenever you have leftover chicken and canned white beans on hand. Originating from a cherished friend, this recipe has quickly become a household favorite. It is best enjoyed with an array of toppings such as lime wedges, avocado, sour cream, shredded cheese, tortilla chips, or any of your preferred garnishes.

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Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer, Soup

Cuisine American, chili

Servings 5

Ingredients

1 pound diced cooked chicken
2 ears fresh corn kernels removed from the cob
1 15 ounce can white beans
1 14.5 ounce can chicken broth
1 18.75 ounce can tomatillos, drained and chopped
1 16 ounce can diced tomatoes
1 7 ounce can diced green chiles
1 onion chopped
2 cloves garlic minced
2 tablespoons vegetable oil
½ teaspoon dried oregano
½ teaspoon ground coriander
¼ teaspoon ground cumin
Salt and black pepper to taste

Instructions

Begin by gathering all necessary ingredients.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant.
Pour in the chicken broth, then incorporate the chopped tomatillos, diced tomatoes, and green chiles. Stir to combine and season with oregano, coriander, and cumin. Allow the mixture to come to a boil, then reduce the heat and let it simmer for 10 minutes.
After simmering, add the diced chicken, white beans, and corn. Continue to simmer for an additional 5 minutes. Season with salt and black pepper according to your taste.
Serve the chili hot and enjoy!
Cook’s Note
For a variation, you may substitute additional diced tomatoes in place of the tomatillos. If you prefer a spicier chili, consider adding red chili flakes or salsa to enhance the heat. Additionally, if fresh corn is unavailable, you can easily use 1 cup of frozen corn kernels as a substitute.

Keyword White Bean Chicken Chili

White Bean Chicken Chili recipe