White Bean Chicken Chili (Printable)

A comforting blend of shredded chicken, creamy white beans, and spices simmered to perfection.

# What you need:

→ Proteins

01 - 2 cups cooked shredded chicken breast
02 - 2 cans (15 oz each) white beans, drained and rinsed

→ Vegetables

03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 large poblano pepper, diced
06 - 1 medium jalapeño, seeded and minced
07 - 1 cup frozen or fresh corn kernels

→ Liquids and Pantry

08 - 4 cups low-sodium chicken broth
09 - 1 tablespoon olive oil
10 - 1 can (4 oz) diced green chilies
11 - Juice of 1 lime

→ Spices and Herbs

12 - 1 teaspoon ground cumin
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1/4 cup chopped fresh cilantro

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent.
02 - Stir in minced garlic, poblano pepper, and jalapeño; sauté for 2 minutes until fragrant.
03 - Add cumin, oregano, coriander, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute until fully fragrant.
04 - Add shredded chicken, white beans, corn, diced green chilies, and chicken broth. Stir thoroughly to incorporate all components.
05 - Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Stir in lime juice and chopped cilantro. Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot with optional toppings such as diced avocado, Greek yogurt, shredded cheese, or fresh cilantro.

# Expert tips:

01 -
  • Ready in 45 minutes total, with most of that being gentle simmering while you do other things.
  • Protein-packed and naturally lighter than traditional chili, so you feel nourished rather than weighed down.
  • The lime juice and fresh cilantro give it a brightness that makes people ask for the recipe.
  • Works beautifully as leftovers, actually tasting better the next day as flavors meld.
02 -
  • Don't skip the 1-minute spice blooming step; it's the difference between spices that taste like background noise and spices that taste intentional and warm.
  • If you want creamier chili without adding heavy cream, mash about half a cup of the white beans before adding them to the pot—they'll break down slightly and thicken everything naturally.
  • Lime juice and cilantro are non-negotiable; they're what make this chili taste bright rather than heavy, so don't skip them even if you're in a hurry.
03 -
  • Rotisserie chicken saves time, but if you poach your own breasts in the broth you're using for the chili, that broth absorbs chicken flavor and becomes even better.
  • Bloom your spices for exactly 1 minute—any longer and they can taste slightly burnt, any shorter and they don't release their essential oils.
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