White Bean Chicken Chili

Winning white bean chicken chili.

This white bean chicken chili recipe is so good it won a chili contest! Best of all? It’s easy to make. You’ll make this white chicken chili over and over. 

Meet this prize-winning white bean chicken chili recipe

I have always loved chili. Who doesn’t? Chili’s the hearty meal in a bowl that makes a perfect meal year round, from weeknight dinners to football food.

This white chicken chili recipe came together in an attempt to differentiate myself from the other entrants at 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 . . . won the contest! Now you can make this prize-winning chili, too.

Which white beans are best for this chili?

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.

How to thicken white chicken chili

This white chicken chili will naturally thicken. The beans’ starchiness, combined with the right amount of broth (not too much), this chili will taste plenty thick, 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, or add a tablespoon or two of cornmeal, then simmer until warmed through. I actually do not recommend a cornstarch slurry. While common as a thickener, I think that cornstarch gives chili a slightly off texture.

White bean chicken chili: recipe steps and ingredients

If you like easy chili, this is the recipe for you. It is easy to make, with simple substitutions for whatever you have available.

Ingredients:

• oil
• poblano or green peppers
• onion
• garlic
• a small can of diced green chili
• canned white beans
• unsalted chicken stock
• spices (coriander, chili, powder, cumin, oregano)
• cooked chicken
• lime
• toppings like cilantro, shredded cheese, avocado, and tortilla chips

Recipe steps:

1. Cook the peppers and onion in oil until softened.
2. Add the garlic, diced green chili, beans, chicken stock, and spices.
3. Simmer for about 30 to 40 minutes.
4. Add the chicken and lime juice, taste for seasoning, and serve with the fixins.

Enjoy your white bean chicken chili on its own, or with toppings and perhaps a side of fresh cornbread.

You’ll also enjoy these great, filling recipes:

• Black Bean Soup
• Warming Bean Soups for Fall + Winter
• Sweet Buttermilk Cornbread

White Bean Chicken Chili: Prize-Winning Recipe

This thick, hearty white bean chicken chili recipe is easy to make, tastes incredible, and is even better the next day. Here's the recipe that won me a family chili cook-off!

Prep Time15 minutes mins

Cook Time45 minutes mins

Course: dinner

Cuisine: American, Mexican, southwest

Keywords:: beans, chicken, chicken chili, chili, dinner, easy, football, healthy, white bean soup

Servings: 6 to 8 people

Print Recipe Email 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 lime, juiced

Suggested Chicken Chili Toppings

• Cilantro
• Sour cream
• Pickled jalapeños
• Shredded Mexican blend cheese
• Tortilla chips
• Lime wedges

Instructions

• Roughly fork mash the white beans. You don't have to overdo it; at least half should remain whole.
• 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.

Notes

Like all chili recipes, this white bean chicken chili tastes even better and thicker the next day. 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.