If you’re looking for a cozy, comforting meal that’s packed with flavor and just warms you from the inside out, this White Bean Chicken Chili Recipe is a total winner. It combines tender chicken breast with creamy white beans, a subtle heat from green chiles, and a rich, velvety finish thanks to the heavy cream. This dish is perfect for chilly evenings, casual dinners with friends, or any time you want a hearty, satisfying bowl that’s full of color, texture, and incredible taste.
Ingredients You’ll Need
These ingredients are straightforward but essential to making this White Bean Chicken Chili Recipe truly shine. Each one plays a vital role—from the savory chicken and creamy beans to the bright green chiles and warming spices that bring everything together.
- Olive oil: Provides the perfect base for sautéing and helps build flavor right from the start.
- Chicken breast, cubed: Tender, lean protein that cooks quickly and absorbs all the delicious seasonings.
- Yellow onion, diced: Adds sweetness and a little bite that mellows beautifully during cooking.
- Minced garlic: A flavor powerhouse that infuses the chili with aromatic warmth.
- Green chiles (canned): Brings a gentle heat and a lovely tangy depth to the dish.
- Corn (canned or frozen): Adds subtle sweetness and a pop of color that’s just right.
- Great northern beans (canned): Creamy and soft, they give the chili its hearty texture and richness.
- Chicken broth: The flavorful liquid that ties all the ingredients together into a savory stew.
- Salt: Essential to enhance all the natural flavors and seasonings.
- Pepper: Adds a gentle sharpness to balance the creaminess of the beans and broth.
- Cumin: Brings that warm, earthy note that’s signature to chili recipes.
- Oregano: Provides a subtle herbaceous undertone that lifts the overall flavor.
- Chili powder: Delivers a mild kick and a beautiful color to the chili.
- Heavy cream: Stirred in at the end to create a smooth, luxurious finish that makes this chili unforgettable.
How to Make White Bean Chicken Chili Recipe
Step 1: Sauté the Chicken and Onion
Start by heating olive oil in a Dutch oven over medium heat. Adding cubed chicken and diced onion, sauté them together until the chicken is fully cooked and the onion becomes translucent. This step is crucial because it builds that flavorful foundation with slightly caramelized onions and juicy, tender chicken pieces.
Step 2: Add the Garlic
Once the chicken and onions are ready, stir in the minced garlic and cook just long enough for it to become fragrant. Garlic releases its signature aroma quickly, so keep an eye on it to avoid burning. This little addition elevates the entire pot, giving it a rich, savory backbone.
Step 3: Combine Chiles, Corn, Beans, Broth, and Seasonings
Next, mix in the green chiles, corn, great northern beans, and chicken broth. Sprinkle in the salt, pepper, cumin, oregano, and chili powder. Stir everything thoroughly to blend the flavors. These ingredients give the chili its bright color, balanced heat, and diverse texture — all the things that make this recipe so crave-worthy.
Step 4: Simmer to Meld Flavors
Cover the Dutch oven and let the chili simmer gently for about 20 minutes. This simmering allows the ingredients to marry beautifully, deepening the flavors as the broth thickens slightly and the spices infuse the chicken and beans perfectly.
Step 5: Finish with Heavy Cream
Remove the chili from the heat and stir in the heavy cream. This step transforms the chili into a creamy, luscious dish that’s incredibly comforting and smooth, balancing the gentle heat from the chiles with a mellow richness.
How to Serve White Bean Chicken Chili Recipe
Garnishes
Toppings are where you can really have fun and tailor the chili to your taste. Avocado slices bring creaminess and a fresh contrast, while crunchy tortilla chips add texture and a satisfying bite. A bit of shredded cheese, fresh cilantro, or a squeeze of lime also brightens the bowl beautifully.
Side Dishes
This chili is hearty enough to stand on its own, but pairing it with a simple green salad or some warm cornbread can take the meal to the next level. Cornbread’s slightly sweet crumb enhances the chili’s spiced flavors, making every bite a delightful balance of savory and sweet.
Creative Ways to Present
For a fun twist, serve this White Bean Chicken Chili Recipe over cooked rice or quinoa to stretch it further and add an extra dimension. You can also spoon it into baked sweet potatoes for a fantastic guest-friendly presentation that is both colorful and satisfying.
Make Ahead and Storage
Storing Leftovers
Leftover chili should be transferred to an airtight container and stored in the refrigerator. It keeps well for up to 4 days, making it ideal for quick lunches or easy dinners later in the week.
Freezing
If you want to keep this delicious chili longer, it freezes beautifully. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some space at the top for expansion when freezing.
Reheating
To reheat, thaw the chili overnight in the refrigerator if frozen. Warm it gently on the stove over medium-low heat, stirring occasionally until heated through. Adding a splash of broth or water can help maintain the creamy consistency without it becoming too thick.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a great substitute if you prefer a slightly richer flavor and juicier texture. They will need a little more cooking time to become tender and fully cooked through.
Is this recipe spicy?
This White Bean Chicken Chili Recipe has a gentle warmth from the green chiles and chili powder but is not overly spicy. You can always add more chili powder or a pinch of cayenne if you want extra heat.
Can I make this recipe in a slow cooker?
Yes, you can. Brown the chicken and onions first, then add everything to the slow cooker and cook on low for 4-6 hours. Stir in the cream at the end before serving to keep that creamy texture.
What can I substitute for heavy cream?
If you want a lighter option, Greek yogurt or sour cream can be stirred in at the end. Just add them off the heat to avoid curdling, and you’ll still get a lovely creamy finish.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your chicken broth and canned goods do not contain any gluten additives. It’s a great option for those avoiding gluten.
Final Thoughts
This White Bean Chicken Chili Recipe is a true gem in my recipe collection—simple, savory, and endlessly comforting. Whether you’re feeding a family or just treating yourself to a cozy night in, it’s a delicious go-to that never disappoints. Give it a try and enjoy every creamy, flavorful spoonful!
Print
White Bean Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
Description
This White Bean Chicken Chili is a creamy, flavorful dish perfect for a comforting meal. Made with tender cubed chicken, hearty great northern beans, sweet corn, and a blend of spices, it simmers to a delightful chili packed with warmth and richness from heavy cream. Ready in just 45 minutes, it’s a great option for weeknights or casual gatherings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, cubed
- 1 yellow onion, diced
- 2 tablespoons minced garlic
- 2 cans green chiles
- 1½ cups corn (canned or frozen)
- 2 (15.9-ounce) cans great northern beans
- 3 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ½ cup heavy cream
Instructions
- Heat the oil: Heat olive oil in a Dutch oven over medium heat to prepare for sautéing the chicken and onions.
- Sauté chicken and onions: Add the cubed chicken breast and diced yellow onion to the pot. Cook until the chicken is fully cooked and the onions become translucent, ensuring a flavorful base.
- Add garlic: Stir in minced garlic and cook just until fragrant, about 1 minute, to release the garlic’s aroma without burning.
- Add remaining ingredients: Mix in the green chiles, corn, great northern beans (including the liquid), chicken broth, salt, pepper, cumin, oregano, and chili powder. Stir everything well to combine the flavors evenly.
- Simmer: Cover the Dutch oven and let the chili gently simmer for about 20 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Finish with cream: Remove the pot from heat. Stir in the heavy cream to add richness and a creamy texture to the chili.
- Serve: Serve the chili hot, optionally garnished with avocado slices or tortilla chips for added texture and flavor.
Notes
- Use fresh or frozen corn depending on availability; canned corn works as well.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust the chili powder amount based on your heat preference.
- For a thicker chili, simmer uncovered for an additional 5-10 minutes before adding cream.
- Leftovers store well in the refrigerator for up to 3 days and freeze up to 2 months.
