Easy White Bean Chicken Chili Recipe

Introduction

Easy White Bean Chili is a comforting and flavorful dish perfect for any day of the week. Packed with tender chicken, hearty white beans, and a touch of spice, this chili comes together quickly with simple ingredients. It’s creamy, satisfying, and great for meal prep or family dinners.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 1 pound boneless skinless chicken breasts, cubed
• 2 teaspoons cumin
• 1 teaspoon oregano
• ½ teaspoon chili powder
• 4 cups chicken broth
• 2 cans white beans (15 ounces each), drained and rinsed
• 1 can diced green chiles (4 ounces)
• 1 cup corn kernels
• ½ cup heavy cream or sour cream
• Salt, to taste
• Pepper, to taste
• Fresh chopped cilantro, for garnish

Instructions

1. Step 1: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, minced garlic, and minced jalapeño. Sauté for about 5 minutes until the onion is translucent.
2. Step 2: Add the cubed chicken breasts to the pan. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 to 7 minutes.
3. Step 3: Sprinkle the cumin, oregano, and chili powder over the chicken and onion mixture. Stir well to combine all the spices evenly.
4. Step 4: Pour in the chicken broth and bring it to a simmer. Add the drained white beans, diced green chiles, and corn. Stir together thoroughly.
5. Step 5: Let the chili simmer uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking.
6. Step 6: Reduce the heat to low and stir in the heavy cream or sour cream. Season the chili with salt and pepper to taste. Simmer for an additional 5 minutes to warm through.
7. Step 7: Remove the chili from heat and let it rest a few minutes to allow flavors to develop.
8. Step 8: Serve the chili in bowls and garnish with fresh chopped cilantro if desired.

Tips & Variations

• For a milder chili, omit the jalapeño or reduce the amount.
• Cut chicken into 1-inch cubes for even cooking.
• Swap chicken broth for vegetable broth to make it vegetarian—use plant-based protein instead of chicken.
• Add a squeeze of fresh lime juice before serving for a bright touch.
• Top with shredded cheese, diced avocado, or sour cream for extra creaminess.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, transfer chili to freezer-safe containers and keep for up to 2 months. Reheat leftovers gently in a saucepan over medium heat, stirring frequently until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, you can brown the chicken and sauté the aromatics first, then add all ingredients to a slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is tender and flavors meld.

What can I use instead of heavy cream or sour cream?

You can substitute with plain Greek yogurt for a lighter option or coconut milk for a dairy-free alternative. Add these at the end to keep the creamy texture.

Easy White Bean Chicken Chili Recipe

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★★★★★

4.9 from 110 reviews

This Easy White Bean Chili is a creamy, hearty dish featuring tender chicken, white beans, and mild spices, perfect for a comforting weeknight meal. It combines the warmth of chili with the richness of creamy broth, enhanced by fresh jalapeño and green chiles for a subtle kick.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 1 pound boneless skinless chicken breasts, cubed (about 1-inch pieces)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (4 ounces) diced green chiles
• 1 cup corn kernels
• ½ cup heavy cream or sour cream
• Salt, to taste
• Black pepper, to taste

For Garnish

• Fresh chopped cilantro

Instructions

1. Sauté the aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, minced garlic, and minced jalapeño pepper. Sauté for about 5 minutes until the onion is translucent and fragrant.
2. Cook the chicken: Add the cubed chicken breasts to the pan. Cook them until browned on all sides, about 5 to 7 minutes, stirring occasionally to ensure even cooking.
3. Add spices: Sprinkle ground cumin, dried oregano, and chili powder over the chicken and onion mixture. Stir well to coat all ingredients evenly with the spices.
4. Add broth and vegetables: Pour the chicken broth into the pan and bring the mixture to a simmer. Add the drained white beans, diced green chiles, and corn kernels. Stir to combine all ingredients.
5. Simmer: Let the chili simmer uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
6. Add cream and season: Lower the heat to low. Stir in the heavy cream or sour cream, and season the chili with salt and black pepper to taste. Allow it to simmer gently for an additional 5 minutes.
7. Rest and serve: Remove the chili from heat and let it rest for a few minutes to deepen the flavors. Ladle the chili into bowls and garnish with freshly chopped cilantro if desired.

Notes

• Cut chicken into 1-inch cubes for even cooking.
• For a milder chili, omit the jalapeño pepper.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze leftover chili for up to 2 months in an airtight container.
• To reheat, warm leftovers in a saucepan over medium heat, stirring frequently until heated through.

Keywords: white bean chili, chicken chili, easy chili recipe, creamy chili, weeknight dinner, comfort food