Looking for a cozy, easy white bean chicken chili recipe? This award-winning version is a crowd favorite—it even won a chili cook-off! Made with rotisserie chicken, white beans, and just the right Mexican spices, it’s a quick, comforting dinner packed with flavor. Get the recipe below, along with a step-by-step video.
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Why This Award-Winning White Bean Chicken Chili Recipe Works
This white bean chicken chili is creamy in the right way: thick and hearty; layered with cumin, coriander, and chile powder; and rich from soft white beans, not dairy. It’s the kind of chili that tastes like it simmered all afternoon but comes together in about 45 minutes thanks to an important shortcut: rotisserie chicken. This recipe is the best because it’s:
- Thick but not heavy. The body comes from cooking down the white beans and having just the right amount of liquid
- Flavor built in layers. Aromatics and spices are a perfect proportion to the other ingredients
- Balanced heat. Chile powder gives warmth, but not aggressively so. Extra points if you can use green chile powder.
- Easy chicken. A rotisserie chicken from the supermarket saves the day here, but you can also use any pre-cooked chicken breasts, thighs, or roasted bird.
- Meal-prep friendly. It reheats beautifully and thickens and gathers flavor overnight. It also freezes well, so you can pull it out of the freezer any time you need a hearty dinner.
The texture and flavor here are built thoughtfully. The spices are bloomed properly. The chicken stays tender. And the result is balanced, savory, and deeply comforting without feeling heavy. This is the version you make once and then keep on repeat.
How I Developed This Recipe
This white chicken chili recipe came together in an attempt to win a family chili cook-off. Figuring that most people would do a red bean, tomato-based chili, I wanted something that was equally hearty, but with a different and fresh take. With a little of this, a little of that, and just the right quantities of seasoning, I made a white bean chicken chili that not only tasted satisfying and hearty, but (yay) won the contest! Now you can make this prize-winning chili, too. (And if you love a white bean soup like I do, definitely get the authentic U.S. Congress recipe for iconic Senate Bean Soup.)
And for more green chile recipes, be sure to check out Hatch Green Chile Cheeseburgers and Southern Cheddar and Green Chile Cornbread.
Watch the Video Recipe
Here’s the step-by-step video for how to make this white chicken chili recipe, so you can see precisely how it all comes together.
Key Ingredients: What Goes Into This Chili Recipe
Here are the ingredients you’ll need to make this one-pot chicken chili recipe.
Ingredients:
- Neutral vegetable or olive oil: for briefly cooking the peppers and onion
- Poblano or green bell peppers: poblanos are preferred here, but green bell peppers will work fine
- Onion and garlic
- Small can of diced green chiles: for extra green chile oomph, mild or hot as you prefer
- Canned white beans: navy or great northern beans are the best bet, but cannellini beans will be fine
- Unsalted chicken stock or chicken broth: I always use unsalted to have the most control over seasoning
- Spices (coriander, chili, powder, cumin, oregano): to add just the right chili flavor
- Cooked chicken: Use a whole rotisserie chicken’s worth of meat, or the cooked equivalent, such as 2 pounds of chicken breast
- Lime: a little acid to brighten the savory flavor
- Serving add-ins: like tortilla chips, jalapeño peppers, sour cream, cilantro, scallions
Additions and Substitutions
One of the reasons this white bean chicken chili earns repeat status is how adaptable it is. The base is sturdy and flavorful, which means you can tweak it without throwing the whole thing off balance.
- To Make It Spicier: Add a finely diced jalapeño or two with the onions and poblanos, or stir in a pinch of cayenne at the end.
- To Keep It Mild: Use mild green chiles and and chile powder. A dollop of sour cream or Greek yogurt at serving will soften the heat further.
- Swap the Beans: navy and great northern are ideal, but cannellini beans work in a pinch. Avoid chickpeas — they won’t give you the same creamy texture.
- To Add Extra Vegetables: A cup of frozen corn adds sweetness and color, plus additional texture. A diced tomato can also be added for a little acid and color, but may turn the color pink.
How to Make This Recipe: Step-by-Step Instructions
This white chili recipe comes together in about 45 minutes, and requires only a few, basic steps–low effort, big reward:
- Cook the peppers and onion in oil until softened.
- Add the garlic, can of diced green chiles, beans, chicken broth or stock, and spices.
- Simmer in a large pot for about 30 to 40 minutes.
- Shred the chicken breast. Add the shredded chicken and fresh lime juice, taste for seasoning and flavor, and serve with the fixins.
Serving Suggestions
Enjoy your white bean chicken chili on its own, or with toppings like cilantro, shredded jack or cheddar cheese, avocado, sour cream, and tortilla chips.
This chili is also great with a side of fresh cornbread, such as this loaf of tender Buttermilk Cornbread, or even improved (thanks to these tips and ingredients) Jiffy cornbread mix.
F.A.Q.s and Expert Tips
The name of the game with this chicken chili recipe? Ease. So keep things no-stress and buy whatever plain, canned white beans you can find at the grocery store. That said, if you have options, I recommend these as the best white beans for chicken chili, in order:
1) navy beans (sometimes listed as small white beans), 2) great northern beans, and 3) cannellini beans.
This white chicken chili will naturally thicken. The beans’ fork-mashed starchiness, combined with the right amount of chicken broth (not too much), makes this chili plenty thick with a creamy texture, especially the next day. If you feel like this chili needs a little extra thickening, you can stir in up to a cup of cooked rice, add a tablespoon or two of cornmeal, or blend a small portion of the soup (before adding the chicken, please!) with a food processor or immersion blender, then simmer on the stove top until warmed through.
I do not recommend a cornstarch slurry with the chicken broth. While common as a thickener, I think that cornstarch gives chili a slightly off, and potentially chalky texture, especially after a day or two.
Yes. Cool completely in the refrigerator before freezing in airtight containers. This can be stored in the freezer for up to three months.
Absolutely. The flavor actually improves after a day in the refrigerator.
You’ll also enjoy these great, filling recipes:
- Black Bean Soup
- Warming Bean Soups for Fall + Winter
- Sweet Buttermilk Cornbread
- Mexican Sopa de Tortilla (Tortilla Soup)
If you made this white bean chili recipe, let us know how it turned out! Leave a review and a comment.
White Bean Chicken Chili: Prize-Winning Recipe
Ingredients
- 2 15-ounce cans navy beans or similar, drained
- 2 tablespoons neutral vegetable oil, such as avocado or canola
- 2 medium poblano or green bell peppers, diced
- 1 large yellow onion, diced
- 4 cloves garlic, peeled and minced
- 1 4-ounce can diced green chilis, mild or hot
- 2 teaspoons chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon kosher salt, and to taste (I use Diamond Crystal; Morton's is much saltier, so you'd use less)
- 1 quart (4 cups) unsalted chicken stock, such as Swanson
- 1 rotisserie or 1 pound cooked chicken, meat pulled and cut into pieces
- 1 fresh lime, juiced
Suggested Chicken Chili Toppings
- Cilantro
- Sour cream
- Pickled jalapeños
- Shredded Mexican blend cheese, jack cheese, or cheddar
- Tortilla chips
- Lime wedges
Instructions
- Roughly fork mash the white beans. You don't have to overdo it; at least half should remain whole. Set aside.
- Heat the oil over medium heat. Add the onions and peppers. Cook, stirring often, until softened, about 5 minutes.
- Stir in the garlic, beans, and can of green chilis. Add the spices, salt, and chicken stock. Stir. Bring to a boil, then lower to a simmer and cook, uncovered, for about 30 minutes.
- Add the chicken and lime juice. Simmer until warmed through. Taste for seasoning. If the liquid doesn't seem like enough for all the chicken, add a little water until it's the right consistency. Serve hot with your toppings of choice.
Video
Notes
- Chicken: Boneless, skinless breasts keep it light; thighs add richness. Shredded rotisserie chicken works for a shortcut.
- Beans: Cannellini, navy, or great northern beans create creamy texture. Fork mash them to help add creaminess and bulk to the final texture. Avoid chickpeas.
- Texture Note: If you feel like the chili is too thick, add a little water. If it seems a little thin, add a little cooked rice or a tablespoon of corn flour.
- Spices and heat: Green chiles give gentle warmth. Add jalapeño or cayenne for extra kick.
- Dairy: This recipe is dairy free, except for the option of a small dollop of sour cream or Greek yogurt on top for richness and to cut the heat. Always add this off heat to prevent curdling.
- This recipe works perfectly on the stovetop, in a slow cooker, or Instant Pot.
- Let chili rest for 5 to 10 minutes before serving; flavors meld and texture thickens naturally.
- This is a great make-ahead recipe. Refrigerate up to 3 days and freeze up to 3 months.
- Reheat gently, adding a splash of broth if needed. Great for batch cooking or meal prep lunches.
- Top with avocado, cilantro, scallions, or a squeeze of lime.
- Pair with cornbread, tortillas, or tortilla chips for a cozy weeknight dinner or hearty game day dish.
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
Why You Should Trust This Recipe: This recipe was developed and tested from scratch by Lisa Ruland, a C.I.A. pastry graduate and professional food writer. I am committed to providing accurate, trustworthy culinary guidance based on years of hands-on experience in professional and home kitchens. Learn more.
19 comments
dancemom
I love you senate bean soup so I made this and I have to say this is one of the best dinner recipes we have made in a while. Will be making this often and I love that the toppings!
Lou
This has become one of our absolute favorite family recipes, period. We make it all the time. Perfect as written. I’ve been using one can cannellini and one can navy beans because i think cannellini have the most starch if you want creaminess.
Nancie Arvelo-Wright
I haven’t made the recipe yet as I would ike to ask if you have an Instant Pot version. Either way looking forward to cook this recipe.
Thank You
Lisa Ruland
Hi, Nancie! I do not have an insta-pot specific version of this, but it certainly could be cooked in an insta-pot, and in less time, too! Hope you enjoy. It should take about half the simmering time.
Mrs. Phelan
Hi, Lisa! I made this recipe yesterday for company we had over for the football game and it was delicious! A nice change from “typical” red chili but still nice and filling. I added a little extra lime, and served it with the toppings you recommended, plus shredded pepper jack cheese for people who like some spice. No leftovers this time, but I am looking forward to making it again soon for dinner.
Lisa Ruland
Thanks for this nice feedback!I’m so glad to hear you enjoyed the recipe. We make it all the time.
Steph
This would be my “most used” of all your recipes! I make this sometimes almost weekly! Loved in our family of nine! We just triple the recipe! It’s a total favourite! Thank you!
Lisa Ruland
Excellent! Thanks for the nice note, Steph! I’m so glad you like it. We make it often in my house as well.
Ellery
This has become a staple in our home and we have made this multiple times. Thank you.
Eliot
this is so, so, so good! I love your website and can’t wait to cook more recipes.
Kat
I wanted to leave a comment and say how much I loved this chili recipe. It was different from the “usual” chili, but was very hearty and flavorful. I brought it to a pot luck and it ALL WENT 🙂 Used canellini beans.
Unpeeled
Awesome! I love a pot luck dinner so much. Thanks for the nice comment.
jkelleher67
New go-to chili recipe!!!! This was better than I expected it to be. I am used to thick red chili with meat, but this was very filling and everyone loved it SO MUCH.
Jayne
Absolutely incredible. I’ve already made this twice. I added a couple of diced yukon gold potatoes and it thickened it a little; very good.