White Bean Chicken Chili

If you’ve never made white bean chili, consider this your sign. This creamy, comforting bowl is packed with flavor and comes together in under 30 minutes, making it perfect for busy weeknights when you still want something warm and satisfying. It’s the kind of recipe you’ll come back to again and again—because let’s be honest, soup and chili season doesn’t follow a calendar.

What You’ll Need For White Bean Chicken Chili

• Shredded Chicken – You have a few options here, depending on how much time and effort you want to put into this dish.
  • Roast Chicken Thighs – Boneless, skinless to be exact. These take about 20 minutes to roast, which can be done while the base of the chili is coming together. This is the preferred method of cooking the chicken, not only because it’s incredibly easy, but roasting also imparts a ton of flavor.
  • Simmer Chicken Thighs – Again, these should be boneless-skinless. You can simmer them in the same pot while the chili simmers, but it requires you to fish them out to shred. Personally, I don’t love this method since it adds extra time at the end, waiting for the chicken to cool before shredding.
  • Precooked Chicken – Rotisserie chicken, anyone? I’ll never get tired of this hack. Choose this method if you want to make the recipe easier and skip starting with raw chicken. You’ll need 3 ½ to 4 cups of precooked chicken for this option.
    
• White Beans – Canned cannellini beans are preferred, but canned navy beans or great northern beans work too. We’re using canned for convenience, no one has time to soak beans overnight.
• Onion – Yellow or Spanish.
• Poblano Peppers
• Jalapeño – Want more kick in your chili? Choose a jalapeño with lines on it—the more lines, the older and spicier the pepper will be. For a milder chili, look for a smooth jalapeño. You can also remove this if making it for kids.
• Garlic – Fresh only!
• Cornstarch
• Chicken Broth – Choose a really flavorful chicken broth here. I like to make mine with Better Than Bouillon for better control over the intensity, but use your favorite.
• Cilantro
• Chili Powder
• Turmeric
• Coriander
• Sweet Paprika – Sweet not smoked!
• Heavy Cream – This is needed to thicken the chili and add flavor. You can substitute half and half, but note the chili will be a bit thinner with that swap.

ADDITIONAL INGREDIENTS

It wouldn’t be chili without all the fixin’s! Below are the recommended toppings to round out the dish and make it even heartier. If you try anything else drop them in the comments! The below have no quantities in the recipe card at the bottom of this page, because the amount is entirely up to you.

• Cheddar Cheese – Don’t skimp on this! In fact, however much you think you need… you probably need more.
• Sour Cream or Greek Yogurt
• Avocado – This one is more optional, but definitely recommended.

Tools Needed

• Dutch Oven or Soup Pot – This recipe serves 4-5, so you’ll need a decent-sized pot to hold everything. My 4-quart Le Creuset is the perfect size, so aim for something similar or larger.

How To Make White Bean Chicken Chili

1. Roast the Chicken – Preheat the oven to 400°F. Season the chicken thighs with a drizzle of olive oil and a generous pinch of salt, then place them on a sheet pan. Roast for 20-22 minutes or until fully cooked. Remove from the oven and let them cool for a few minutes before shredding or chopping to add to the chili.

While the chicken is roasting, start the next steps. The timing aligns perfectly—by the time the chicken is ready, it will be time to add it to the chili.

If you’re cooking the chicken in the same pot, add the boneless, skinless chicken thighs when you add the broth. The chicken should be fully cooked by the end of the 10-minute simmer. If not, continue cooking for a few more minutes until done. If opting for precooked chicken add it when the recipe says to add the chicken.

2. Saute the Base – In your soup pot or Dutch oven over medium heat, add 1-2 tablespoons of olive oil. Once hot, toss in the onions, poblano peppers, and jalapeños. Cook for 2-3 minutes, until the peppers begin to soften. Add the garlic and spices (coriander, chili powder, paprika, and turmeric), and cook for another 2-3 minutes, allowing the spices to become fragrant. Stir in the beans (with their juices) and cilantro.

3. Add Broth + Simmer – Add the broth and stir to combine. In a separate bowl, mix a few tablespoons of broth with the cornstarch, ensuring there are no lumps before adding the slurry to the pot. Cover the pot and bring to a simmer over medium-high heat. Once simmering, remove the lid, lower the heat to medium-low and continue to simmer for 10 minutes to allow the chili to reduce and thicken. Salt to taste.

4. Finish + Serve – Add the shredded chicken and heavy cream. Simmer on low for 3 minutes to let the chili come together. To serve, ladle desired amount into a bowl and top with a generous amount of cheese, a dollop of sour cream, and avocado. (or any other desired toppings.)

How To Serve White Bean Chicken Chili

White bean chicken chili can be served as is with all the fixings, or you can round out the meal with a side dish or salad. For this recipe, I recommend Roasted Broccoli Salad with Crispy Quinoa or Roasted Eggplant with Yogurt Sauce. If you’re looking for something lighter, Beets and Greens or Parmesan Crunchy Salad both pair nicely with the hearty chili.

Frequently Asked Questions

Storing/Reheating

White bean chicken chili can be stored in an airtight container in the fridge for 3-4 days. When ready to reheat, place the desired amount in a saucepan on the stovetop over low heat and warm until heated through, stirring every few minutes.