White Bean Chicken Chili

Comfort in a bowl.

If you have never made a white bean chili, this is your sign—you need to try this recipe. This White Bean Chicken Chili is a lighter alternative to the traditional tomato-based beef chili. With hearty white beans, shredded chicken, poblano peppers, and herbs in a creamy, velvety, lightly spiced broth, this recipe is perfect for the colder months. Ready in under 30 minutes, it’s the perfect recipe if you’re on a time crunch but still want a dish that will warm you to the core.

WHY YOU WILL LOVE THIS RECIPE

A white chicken chili made in under 30 minutes—do I really need to say more? But seriously, this dish is incredibly easy to make, and even though it comes together in no time, it doesn’t skimp on flavor. It’s hearty and creamy but not heavy, filled with bright, bold flavors like cilantro, chili powder, turmeric, and paprika. Unlike many chilis, it doesn’t have that earthy taste (no cumin here), making it a great option for the whole family, even for kids. It’s one of those dishes you can make a big pot of on Sunday night and enjoy for the rest of the week.

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 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.
• 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

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.

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.

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. Once simmering, remove the lid and continue to simmer for 10 minutes to allow the chili to reduce and thicken. Salt to taste.

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.)

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 over low heat and warm until heated through, stirring every few minutes.

Looking for more comfort dishes? I have a whole collection of soups perfect for cooler weather.

Creamy Roasted Tomato Soup
Zuppa Toscana
Avgolemono
Lebanese Carrot and Lentil Soup