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white bean chicken chili recipe
Ben Carraoli

White Bean Chicken Chili Recipe

I recently whipped up this White Bean Chicken Chili Recipe, and I can confidently say—this is going straight into my dinner rotation. The rich flavor from the tender chicken, the creaminess of the white beans, and the kick from the spices came together like magic in one pot. I loved how comforting and filling it was without being heavy.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil – Helps sauté the onions and garlic while adding a rich base flavor.
  • 1 onion chopped – Adds sweetness and aroma; yellow onion works best.
  • 3 cloves garlic minced – Brings warmth and depth; use fresh for the best flavor.
  • 1 pound boneless skinless chicken breasts or thighs, diced – Thighs add more flavor, but breasts work well for a leaner option.
  • 1 teaspoon ground cumin – Key spice for earthy flavor and classic chili taste.
  • 1 teaspoon chili powder – Adds heat and color; adjust depending on your spice level.
  • 1/2 teaspoon smoked paprika optional – A hint of smokiness gives it a BBQ-style twist.
  • 1/2 teaspoon salt – Enhances all the flavors; start low and adjust.
  • 1/4 teaspoon black pepper – Adds mild heat and balance.
  • 2 cans 15 oz each white beans (cannellini or great northern), drained and rinsed – Creamy, protein-rich base that makes it hearty.
  • 4 cups chicken broth – Forms the soup’s body and blends all flavors beautifully.
  • 1 can 4 oz diced green chiles (optional) – Adds a zesty pop without too much spice.
  • 1 cup corn frozen or canned – Sweetness and color make it fun and tasty.
  • Juice of 1 lime – Brightens the chili and balances richness.
  • Fresh cilantro chopped (for garnish) – Adds freshness and color.
  • Sour cream shredded cheese, or avocado (optional toppings) – For that creamy, restaurant-style finish.

Method
 

  1. In your large pot, heat the olive oil over medium heat. Add chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic and cook for another 1 minute. You should start smelling that delicious base forming.
  2. Add your diced chicken pieces to the pot. Let them cook until they start to brown on all sides. This helps lock in the flavor and gives a nice seared edge. Stir occasionally to avoid sticking.
  3. Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together for another minute to toast the spices. Toasting helps release the oils and makes the chili much more flavorful.
  4. Now pour in the chicken broth. Add white beans, corn, and diced green chiles if using. Stir well to combine. Let the pot simmer gently over medium-low heat for about 20 to 25 minutes. This lets all the flavors blend beautifully.
  5. Once the chili has thickened and the chicken is fully cooked, squeeze in fresh lime juice. Taste your chili and adjust the salt or spice level if needed. That lime at the end brings it all to life!
  6. Ladle your warm chili into bowls. Garnish with chopped cilantro. Add optional toppings like cheese, avocado slices, or a dollop of sour cream for extra creaminess.