Name: White Bean Chicken Chili
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 2 cups cooked, shredded chicken (rotisserie or freshly cooked); 2 (15-ounce) cans white beans (like cannellini or Great Northern), drained and rinsed; 1 (15-ounce) can diced tomatoes with green chilies; 1 cup roasted corn (fresh, frozen, or canned); 4 cups chicken broth; 1 small onion, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; Salt and pepper, to taste; Fresh cilantro, for garnish; Equipment:; Large pot or Dutch oven; Wooden spoon; Ladle

White Bean Chicken Chili

Nothing beats the aroma of a simmering pot of chili on a crisp evening, and this White Bean Chicken Chili has quickly become a staple in our home. The recipe came to life on a weeknight when I was looking for something hearty yet healthy to warm us up after a long day. With tender shredded chicken, creamy white beans, and the perfect balance of spices, it’s a dish that feels like a warm hug in a bowl.

What I adore most about this recipe is its versatility. Whether you’re making it with leftover rotisserie chicken or fresh chicken breasts, it always turns out delicious. My kids love scooping it up with tortilla chips, and my husband insists on topping his bowl with a generous dollop of sour cream and a sprinkle of cheese. The addition of roasted corn adds a subtle sweetness that makes every bite irresistible.

When I served it for the first time, the reactions were priceless. My youngest declared it “the best dinner ever,” while my oldest, who’s usually picky about beans, went back for seconds. It’s these little moments that make cooking so rewarding.

Not only is this chili comforting, but it’s also quick to prepare, making it perfect for busy nights. Whether you’re hosting a casual dinner with friends or just need a satisfying meal after a hectic day, this White Bean Chicken Chili is sure to hit the spot. I’m confident it’ll become a favorite in your household, too.

Questions I Often Get Asked About This Recipe:

Can I use canned chicken instead of fresh or rotisserie chicken?

Absolutely! Canned chicken works great in a pinch. Just be sure to drain it well and shred it before adding it to the chili.

Can I make this recipe vegetarian?

Yes! Simply omit the chicken and add more beans or even some diced sweet potatoes for a hearty, vegetarian-friendly version.

How spicy is this chili?

It’s mild with a hint of warmth. If you prefer more spice, add diced jalapeños or increase the amount of chili powder.

Can I freeze leftovers?

Definitely! This chili freezes beautifully. Store it in an airtight container for up to three months and reheat on the stove or in the microwave.

What are the best toppings for this chili?

Popular toppings include shredded cheese, sour cream, avocado slices, fresh cilantro, and tortilla chips. Feel free to get creative!

What You Need to Make White Bean Chicken Chili:

Ingredients:

2 cups cooked, shredded chicken (rotisserie or freshly cooked)

2 (15-ounce) cans white beans (like cannellini or Great Northern), drained and rinsed

1 (15-ounce) can diced tomatoes with green chilies

1 cup roasted corn (fresh, frozen, or canned)

4 cups chicken broth

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, for garnish

Equipment:

Large pot or Dutch oven

Wooden spoon

Ladle

How to Make White Bean Chicken Chili:

Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional 1 minute.

Add the spices: Sprinkle in cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Stir to coat the onions and garlic with the spices.

Combine the base ingredients: Pour in the chicken broth, diced tomatoes with green chilies, white beans, and roasted corn. Stir well.

Add the chicken: Gently fold in the shredded chicken. Bring the mixture to a boil, then reduce the heat to a simmer.

Simmer: Let the chili simmer for 20-25 minutes, allowing the flavors to meld together. Stir occasionally.

Serve and garnish: Ladle the chili into bowls and top with fresh cilantro and your favorite toppings. Enjoy!

Tips for Making the Best White Bean Chicken Chili:

Use fresh ingredients: If possible, use fresh roasted corn and homemade chicken broth for a richer flavor.

Customize the spice level: Adjust the chili powder and smoked paprika to suit your taste.

Don’t skip the toppings: They add texture and extra flavor. Try crumbled tortilla chips for a satisfying crunch.

Make it creamy: For a richer texture, stir in a dollop of cream cheese or heavy cream before serving.

Batch cook: Double the recipe and freeze half for an easy meal later.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “Perfect for a chilly evening! My whole family loved it, and there weren’t any leftovers.”

⭐️⭐️⭐️⭐️⭐️ “Easy to make and packed with flavor. I added extra cumin, and it was fantastic.”

⭐️⭐️⭐️⭐️ “Great recipe, but next time I’ll add more spice. My kids thought it was perfect, though!”

⭐️⭐️⭐️⭐️⭐️ “I made this with canned chicken, and it turned out amazing. So quick and simple.”

⭐️⭐️⭐️⭐️⭐️ “A new favorite in our house. I’ve already shared the recipe with friends!”

Printable Recipe:

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