This comforting white bean chicken chili is an easy weeknight recipe that comes together in about 30 minutes. Your family will ask for this one again and again!
This white bean chicken chili is another recipe out of my mom’s “best recipes” binder.
I have no idea where it originally came from. It’s been in our family’s rotation that that info has long since been lost. Although we’ve also tweaked the recipe over the years, as we tend to do. (Looking at you, homemade chicken pot pie.)
I have always enjoyed this recipe, but I have an even greater appreciation for it now that I’m a parent. You mean that I can make dinner in one pot in half an hour?
I could not be more sold.
You’ve got tender chicken, creamy white beans, zesty green chiles, and a flavorful broth all in one bowl. Your busy weeknights just got more delicious with this one!
Why you’ll love this white bean chicken chili recipe
White bean chicken chili is perfect for those weeknights when you need something delicious but just don’t have the time or energy for a complicated recipe. It comes together in about 30 minutes and the hardest part is dicing the onion and grating the cheese.
Many of the ingredients are pantry staples. Keep what you need on hand and all you’ll need to grab is a rotisserie chicken and some monterey jack cheese.
This is also a great recipe if you’re meal prepping. Make it at the beginning of the week and store it in the fridge or freezer until you’re ready for dinner.
I make this chicken chili recipe on the stove, but it could easily be adapted for the slow cooker. This would be especially great if you’re making it for game days and want guests to be able to serve themselves.
Serve it up with a slice of cast iron skillet cornbread and add your favorite toppings and you’ve got the perfect meal!
More easy dinner recipes: one-pot enchilada pasta • quick and easy tortellini soup • sheet pan sausage and veggies
How to make this white bean chicken chili
If you can diced an onion and grate cheese, you can make this easy chicken chili. You ready to see just how simple it is?
Ingredients you’ll need
To make my white bean chicken chili, you’ll need:
- 2 tablespoons olive oil
- 2 diced medium onions
- 5 minced cloves garlic
- 2 (4-ounce) cans diced green chiles
- 4 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- ¼ to ½ teaspoon cayenne pepper
- 4 cups (1 quart) chicken stock
- 3 (15-ounce) cans cannellini beans
- 4 cups cooked and shredded chicken
- 8 ounces (about 2 cups) shredded monterey jack cheese
- Salt and pepper to taste
See what I mean about how most of those ingredients are things you can keep on hand in your pantry?
I use mild green chiles in this recipe, but you can use medium or hot green chiles if you prefer a spicier chili.
Any white beans will work just fine. Cannellini beans tend to be my go-to, but navy beans or great northern beans will work great! We’ll drain and rinse 1 can of the beans and leave the other 2 undrained to help thicken the chili a bit.
4 cups of shredded chicken is about how much meat you get from a whole rotisserie chicken.
I recommend shredding the monterey jack cheese yourself. It will melt better into the chili than pre-shredded cheese.
The amount of salt you need to add will depend largely upon the brand of beans and stock you use and how much sodium they contain. Definitely give the chili a taste before serving so you can adjust the seasoning as needed!
Making this recipe
Grab your favorite dutch oven or heavy-bottomed soup pot. Add the oil and heat over medium-high heat until the oil is shimmering.
Add the onion and a big pinch of salt. Cook, stirring frequently, until the onions are translucent and golden in spots. This takes about 7-10 minutes.
Now add the garlic, green chiles, cumin, oregano, and cayenne. Cook for another 2 minutes, stirring constantly. The mixture should smell great from all of the aromatics!
Add the chicken stock, beans (including the juice from the undrained beans), and the chicken. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Just before you’re ready to eat, reduce the heat to slow and add the shredded cheese a handful at a time. Stir until the cheese is melted and well combined.
Give the chicken chili a taste and season with additional salt and pepper as needed.
Serving suggestions
How you top your white bean chicken chili is really up to you! Some of my family’s favorite garnishes include:
- Sour cream
- Tortilla strips or crushed tortilla chips
- Sliced green onion
- More shredded cheese
Some other topping ideas include:
- Fresh avocado slices
- Minced fresh cilantro
- Fresh or pickled jalapeño
- Lime wedges/a spritz of fresh lime juice
- Pickled onions
Ingredient substitutions and variations
Something I love about easy recipes like this white bean chicken chili is that you can usually make some ingredient swaps and things still turn out great every time.
- Use leftover Thanksgiving turkey in place of the chicken.
- Chicken broth works fine in place of chicken stock.
- Make a spicier chicken chili by adding more cayenne and/or using medium or hot green chiles.
- Swap the monterey jack cheese for cream cheese for a tangier flavor.
- To make this in your crockpot, sauté the aromatics and spices as directed. Add them to your slow cooker along with the stock, beans, and chicken. Cover and cook on low for up to 8 hours. When ready to eat, add the cheese and stir until melted.
Storage tips
Store leftover white bean chicken chili in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
I really like portioning soups into Souper Cubes before freezing. Then I can easily grab and reheat a serving or two of chicken chili for an easy dinner or lunch any time!
White Bean Chicken Chili
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 medium yellow or white onions diced
- 5 cloves garlic minced or grated
- 2 cans diced green chilies 4 ounces each
- 4 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- ¼ to ½ teaspoon cayenne pepper
- 4 cups chicken stock
- 3 cans cannellini beans 15 ounces each; 1 can drained and rinsed, 2 cans undrained
- 4 cups cooked and shredded chicken
- 8 ounces shredded monterey jack cheese about 2 cups
- Salt and pepper to taste
For serving (optional)
- Sour cream
- Tortilla strips or tortilla chips
- Sliced green onion
- Additional shredded cheese
Instructions
- Add the olive oil to a large dutch oven or heavy-bottomed soup pot over medium-high heat. Once the oil is shimmering, add the diced onion and a big pinch of salt. Cook, stirring frequently, until the onions are translucent and golden in spots, about 7-10 minutes.2 tablespoons olive oil, 2 medium yellow or white onions
- Add the garlic, green chilies, cumin, oregano, and cayenne. Stir to combine and cook for an additional 2 minutes, stirring constantly, until fragrant.5 cloves garlic, 2 cans diced green chilies, 4 teaspoons ground cumin, 1 ½ teaspoons dried oregano, ¼ to ½ teaspoon cayenne pepper
- Add the chicken stock, beans (including the juice from the undrained beans), and the chicken. Stir to combine. Bring to a boil, then reduce the heat to medium low and simmer for about 10 minutes.4 cups chicken stock, 3 cans cannellini beans, 4 cups cooked and shredded chicken
- Turn the heat to low. Add the cheese a handful at a time, stirring until melted and well combined. Taste and season with additional salt and pepper as needed.8 ounces shredded monterey jack cheese, Salt and pepper to taste
- Serve garnished with sour cream, tortilla strips, sliced green onions, and/or additional shredded cheese as desired.
Notes
- I like to use low-sodium chicken stock and beans when possible to better control the seasoning of the final chili. How much salt you need to add to the soup will depend on the chicken stock and beans that you use, so be sure to taste it before serving and season appropriately.
- For a spicier chili, add more cayenne and/or use medium or hot diced green chilies.