Name: White Bean Chicken Chili Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small yellow onion, chopped; 4 garlic cloves, minced; 3 boneless skinless chicken breasts (about 2 pounds); 3 cups chicken stock; 1 (19-ounce) can mild green enchilada sauce; 1 (4-ounce) can green chilies; 1 teaspoon cumin; 1 teaspoon chili powder; ½ teaspoon sea salt; ¼ teaspoon freshly cracked black pepper; 2 (14-ounce) cans white beans, such as Great Northern or cannellini beans, drained and rinsed; 1 (14-ounce) can sweet whole kernel corn, drained; 1 red bell pepper, diced; 2 tablespoons fresh lime juice (from 1 lime); Sliced jalapeño; Sour cream; Avocado; Tortilla strips; Cotija cheese; Fresh cilantro

If you’ve been craving something hearty, comforting, and just a little bit different, this White Bean Chicken Chili Recipe is honestly one of my favorite go-to dishes. It’s packed with tender shredded chicken, creamy white beans, and a subtle kick of green chilies and spices that keep things interesting without overwhelming the flavors. I absolutely love how this chili turns out every single time—especially when you top it with fresh jalapeños and a dollop of cool sour cream. Stick with me, and I’ll show you how to nail this cozy meal that your whole family will adore.

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Why You’ll Love This Recipe

Comforting yet light: Unlike traditional chili, this uses white beans for a creamy texture without heaviness.
Simple ingredients: You don’t need a cabinet full of spices—just a handful that packs maximum flavor.
Versatile cooking options: Whether on the stove or in an Instant Pot, this chili fits your style and timeline.
Crowd-pleaser: My family goes crazy for it, and I bet yours will too.

The image shows a white pot filled with a thick soup made of shredded white chicken, white beans, yellow corn kernels, and small red bell pepper pieces. The soup broth is brown and slightly shiny, looking warm and rich. A metal ladle is scooping a portion of the soup, lifting it just over the surface, showing a dense mix of chicken, beans, corn, and red peppers. The pot sits on a bright blue surface, contrasting with the white pot and the colorful soup inside. Photo taken with an iphone --ar 2:3 --v 7 - White Bean Chicken Chili, creamy chicken chili, hearty white bean chili, easy chicken chili recipe, spicy white bean chili

Ingredients You’ll Need

This White Bean Chicken Chili recipe brings together simple ingredients that complement each other beautifully—creamy beans, mild enchilada sauce, and tender chicken all simmered to perfection. When shopping, look for good-quality canned beans and enchilada sauce to make all the difference.

Flat lay of fresh boneless skinless chicken breasts, plump white beans drained and rinsed, bright red diced bell pepper, vibrant green jalapeño slices, whole garlic cloves, a halved fresh lime with juice visible, golden sweet corn kernels, a small chopped yellow onion, and fresh cilantro sprigs, all beautifully arranged with natural light highlighting their colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - White Bean Chicken Chili, creamy chicken chili, hearty white bean chili, easy chicken chili recipe, spicy white bean chili

Extra-virgin olive oil: The base for sautéing aromatics and adding subtle fruitiness.
Yellow onion: Adds sweetness and depth when cooked down slowly.
Garlic cloves: Fresh garlic always takes the flavor up a notch.
Boneless skinless chicken breasts: Easy to shred and soak up all those spices.
Chicken stock: Provides rich flavor and moisture for the chili.
Mild green enchilada sauce: The secret ingredient that gives chili its signature savory, tangy character.
Green chilies: Adds just enough subtle heat without overpowering the dish.
Cumin: Earthy warmth that brings the chili together.
Chili powder: Provides mild spice and smokiness.
Sea salt: Balances flavors and enhances all the ingredients.
Freshly cracked black pepper: For that little bit of background spice.
White beans (Great Northern or cannellini beans): Creamy texture and protein-packed goodness.
Sweet whole kernel corn: Adds bursts of sweetness and color.
Red bell pepper: For crunch, color, and a touch of natural sweetness.
Fresh lime juice: Brightens the flavors and balances richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this chili—from making it a little spicier, to swapping ingredients to suit different diets. You can totally make this recipe your own and still get incredible results.

Spicy Kick: I sometimes swap mild green enchilada sauce for medium or hot versions to turn up the heat, and my family digs it.
Slow Cooker Style: Prefer set-it-and-forget-it? Just throw everything in a slow cooker and cook on low for 6-8 hours.
Vegetarian Version: Leave out the chicken and bump up the beans and corn or add extra veggies like zucchini for a filling meatless chili.
Instant Pot Change-Up: Using the Instant Pot cuts down cook time dramatically, which is perfect for busy weeknights.

How to Make White Bean Chicken Chili Recipe

Step 1: Sauté Your Aromatics

First things first: heat the olive oil in a large Dutch oven over medium heat until it shimmers. Toss in the chopped yellow onion and cook, stirring often, until they turn translucent—about 4 minutes. This is key because soft, sweet onions build the base flavor. Then, add the minced garlic and give it about a minute, stirring constantly so you don’t burn it. You’re aiming for fragrant, not smoky.

Step 2: Combine Chicken and Liquid Ingredients

Now add the chicken breasts straight into the pot followed by chicken stock, green enchilada sauce, and the green chilies. Don’t be shy with the sauce—it’s what gives this chili its signature flavor. Sprinkle in cumin, chili powder, salt, and pepper for seasoning. Turn your heat up to high and bring everything to a gentle boil. Once boiling, reduce to low, cover, and let it simmer for 25 to 30 minutes until the chicken is perfectly cooked and tender enough to shred.

Step 3: Shred Chicken and Adjust Texture

Carefully transfer the chicken to a plate and use two forks to shred it into bite-sized pieces. For a thicker chili (which I personally prefer), scoop out about two cups of the chili—including beans and veggies—and blend until smooth. Pour this creamy mixture back into the pot—it adds a luscious body without heaviness. If you have an immersion blender, blending right in the pot works perfectly too—just blend about a quarter of the chili at a time.

Step 4: Add Beans, Veggies, and Lime Juice

Stir in the drained white beans, corn, and diced red bell pepper. Cover again and let it gently simmer on medium-low for 5 to 10 minutes—just enough to soften the peppers and heat the beans through. Return the shredded chicken to the chili and squeeze in fresh lime juice last to brighten everything up. Give it one last stir before serving.

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Pro Tips for Making White Bean Chicken Chili Recipe

Don’t Skip Sautéing: Sautéing onions and garlic before adding liquids builds layers of flavor that you’ll notice in every spoonful.
Shred Chicken Warm: Shredding chicken while still warm makes it absolutely effortless—plus it soaks up the broth better.
Blend for Body: Blending part of the chili is a game changer for texture and richness without extra cream or thickeners.
Taste and Adjust Salt: Beans and enchilada sauce can vary in saltiness, so always taste before serving and adjust if needed.

How to Serve White Bean Chicken Chili Recipe

White Bean Chicken Chili Recipe - Serving

Garnishes

I love piling on sliced fresh jalapeños for an extra pop of heat, a scoop of sour cream for creaminess, creamy avocado slices for smoothness, crunchy tortilla strips for texture, some crumbly Cotija cheese for saltiness, and a sprinkle of fresh cilantro for that herbaceous lift. These toppings not only make each bowl inviting but also let you customize each serving to your own taste.

Side Dishes

This chili pairs wonderfully with warm cornbread or tortilla chips to scoop and savor every last bit. For something lighter, a crisp green salad with citrus vinaigrette balances the warm chili. I’ve also enjoyed it simply with a warm flour tortilla on the side—makes for an easy, fun meal.

Creative Ways to Present

For special occasions, I sometimes serve this chili in small, individual ramekins topped beautifully with garnishes, then place a small spoonful of guacamole or pico de gallo on the side. It feels festive and makes a great starter. Alternatively, serve it over rice for a heartier twist or stuff into baked potatoes for a fun presentation your guests will love.

Make Ahead and Storage

Storing Leftovers

I usually let the chili cool completely, then transfer it to airtight containers and keep it in the fridge. It lasts beautifully for up to 4 days, which makes it perfect for meal prep or quick weeknight dinners. Always store garnishes separately to keep them fresh.

Freezing

Freezing this chili works great! Just pack it into freezer-safe containers or heavy-duty zip bags. I recommend leaving out the fresh lime juice and garnishes until after reheating. When ready, thaw overnight in the fridge and then reheat gently on the stove or in the microwave.

Reheating

To reheat leftovers, I gently warm the chili on the stove over low-medium heat, stirring occasionally until heated through. This helps maintain the texture of the beans and chicken without drying anything out. Add fresh lime juice right before serving to freshen it back up.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work wonderfully and tend to stay tender and juicy. You might need to adjust cooking time slightly since thighs can take a bit longer to cook through, but the flavor is excellent.
Is this recipe spicy?

This White Bean Chicken Chili recipe is mild by default, with a gentle heat from the green chilies and chili powder. You can easily amp it up by adding spicier enchilada sauce, extra jalapeños, or a dash of cayenne.
Can I make this chili in a slow cooker?

Yes, you can! Just combine all ingredients except lime juice and garnish in a slow cooker on low for 6-8 hours. Add lime juice when serving for the best flavor.
How do I thicken the chili if it’s too watery?

I’ve found blending part of the chili creates a creamy texture without extra thickening agents—you can do this using a blender or immersion blender. Another option is simmering uncovered for a bit longer to let some liquid reduce.
What can I substitute for enchilada sauce if I can’t find it?

If you don’t have enchilada sauce, a mix of tomato sauce, mild chili powder, cumin, and a touch of garlic powder can work in a pinch—just adjust seasonings to taste.

Final Thoughts

When I first tried this White Bean Chicken Chili Recipe, I was hooked by how comforting and flavorful it was without feeling heavy. It’s my go-to when I want something cozy but easy, and I promise you’ll enjoy the way the flavors meld together. The best part? It’s forgiving enough for beginners but special enough to impress guests. So grab your skillet or Instant Pot, and give this chili a try—I can’t wait to hear how your family falls in love with it just like mine did!