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White Bean Chicken Chili is warm, flavorful, and loaded with tender chicken, creamy white beans, green chiles, and just the right amount of spice. And the best part? It’s incredibly easy to make with simple pantry ingredients.
This isn’t one of those chili recipes that needs hours of simmering to taste amazing. With a quick sauté of onions, garlic, and spices, plus cooked chicken breast (hello, shortcut!), you get a chili that tastes like it’s been simmering all afternoon… in just over an hour.
Serve it in big bowls with plenty of shredded Monterey Jack cheese on top, and you’ve got a dinner everyone will happily dig into—whether it’s game day, a busy weeknight, or a cold night when you just want something comforting.
Why You’ll Love This White Bean Chicken Chili
- It’s easy one-pot comfort food with big flavor!
- It’s made with cooked chicken (perfect for using rotisserie chicken or leftovers). We love to use leftovers of our Slow Cooker Mexican Chicken!
- Creamy white beans make it hearty without being heavy.
- Green chiles add flavor without overwhelming heat.
- It’s the perfect for meal prep and leftovers.
- It’s great topped with cheese and fresh cilantro (and anything else you love- like guacamole)!
Ingredients You’ll Need
- Chicken broth – creates the flavorful base for the chili
- White beans – creamy, filling, and perfect for white chili
- Olive oil – for sautéing the onions and garlic
- Onions and garlic – the flavor foundation
- Canned chopped green chiles – mild heat and classic white chili flavor
- Ground cumin – warm, earthy chili seasoning
- Dried oregano – adds savory depth
- Cayenne pepper – gives a little kick (adjust to taste!)
- Cooked chicken breast – quick, easy protein that makes this chili hearty
- Monterey Jack cheese – melty, creamy topping that makes it extra comforting
- Fresh cilantro – optional, but adds a fresh finish
How to Make White Bean Chicken Chili
- In a large pot, combine chicken broth and white beans. Bring to a boil, then reduce heat and simmer.
- In a large skillet, heat olive oil and sauté onion and garlic until tender.
- Stir in green chiles, cumin, oregano, and cayenne to bloom the spices.
- Add the onion mixture to the pot with the beans and broth.
- Stir in cooked chicken and simmer for about 30 minutes, stirring occasionally.
- Ladle into bowls and top with Monterey Jack cheese and cilantro (if using).
Recipe Tips (So It Turns Out Perfect Every Time!)
- Use rotisserie chicken to save time (it’s perfect here).
- Want a thicker chili? Lightly mash some of the beans in the pot while it simmers. Or you can use an immersion blender.
- If you like it milder, reduce the cayenne to ¼ teaspoon (or leave it out).
- If you like it spicy, add extra cayenne or top with jalapeños or hot sauce.
- Don’t skip the cheese—it melts into the chili and makes it so good.
- Store leftovers in an airtight container for up to 4 days. To re-heat, warm gently on the stove over medium-low heat or microwave in 30-second bursts, stirring in-between.
- This chili also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Easy Variations to Try
- Add corn for sweetness and texture.
- Stir in cream cheese for an ultra rich and creamy version.
- Add a dollop of sour cream on top when serving.
- Swap Monterey Jack for pepper jack for more heat.
- Add a squeeze of lime juice before serving for tangy flavor and brightness.
What to Serve with White Bean Chicken Chili
This chicken chili is hearty enough to be dinner on its own, but it’s even better served with tortilla chips or corn chips. In fact, we love to add a handful of Fritos on top! It’s also delicious served over a piece of cornbread. And a great starter to this meal would be our easy taco dip!
This White Bean Chicken Chili is one of those recipes that checks every box—it’s easy, hearty, full of flavor, and always a hit. Whether you top it with a mountain of cheese, add extra spice, or keep it simple with cilantro, it’s the kind of cozy dinner you’ll want to keep in your back pocket all season long. And if you’re lucky enough to have leftovers, it might taste even better the next day. For another cozy dinner, try our super delicious and easy to make Tortilla Chicken Soup.
White Bean Chicken Chili
Equipment
- Large Pot (for cooking the chili)
- Large Skillet (to saute the veggies)
Ingredients
- 4 cups chicken broth
- Two 16-ounce cans white beans, rinsed & drained
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 medium garlic cloves, minced
- Two 4-ounce cans chopped green chiles
- 2 teaspoons ground cumin
- 1½ teaspoons dried oregano
- ½ teaspoon ground red pepper
- 4 cups chopped, cooked chicken breast
- 3 cups shredded Monterey Jack cheese, divided
- chopped fresh cilantro, for serving
Instructions
- In a large pot, combine the broth and beans. Bring to a boil, reduce heat and let simmer.
- In a large skillet, heat the oil and saute the garlic and onion until the onion is tender. Stir in the green chiles, cumin, oregano and cayenne. Add the onion mixture to the bean mixture and mix well. Stir in the chicken and 2 cups of cheese and simmer for 30 minutes, stirring occasionally.
- Ladle into bowls and sprinkle each serving with additional cheese and fresh cilantro.
Notes
- For a thicker chili, mash some of the beans in the pot while it simmers.
- Adjust the cayenne to taste for mild or spicy chili.
- Rotisserie chicken works great here.
- Leftovers keep for up to 4 days and freeze well for up to 2 months—add a splash of broth when reheating if needed.
Nutrition
This recipe comes from RecipeBoy.com
