White Bean Chicken Chili
This White Bean Chicken Chili is a delicious and satisfying dish that combines tender chicken breast, creamy white cannellini beans, and a flavorful blend of vegetables and spices. It's a comforting meal that's not too heavy, making it perfect for any time of year. A very easy white chicken chili recipe that can be made either mild or spicy. Serve with your favorite toppings and enjoy!
To learn how to make this amazing white chicken chili recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
WHITE BEAN CHICKEN CHILI
Ingredients
Instructions
- Chop onion. Remove stem and seeds from jalapeño peppers, and finely chop. Mince garlic. Trim chicken of any fat or gristle, and set each ingredient aside.
- Heat avocado oil in an 8 quart stock pot on medium heat. Add chopped onion, and sauté for 2 minutes. Then add chopped jalapeño, salt (or to taste), and black pepper, and sauté for 4 minutes until onion is translucent (do not let it brown). Then add chopped garlic, and sauté for 1 minute. Add ancho chile powder, coriander, and cumin, and sauté for only 30 seconds until coated with spices.
- Pour chicken stock (not broth) into the pot, stir to combine, and increase to medium-high heat. Bring to a low boil, and add trimmed chicken breasts. Using tongs, gently press chicken to submerge in stock, and simmer chicken until cooked through (about 12-15 minutes), flipping over halfway if needed (see Note #2). While chicken is simmering, move to the next step.
- Using a mesh strainer, drain 1 can cannellini beans, discard liquid, and set beans aside. To a high speed blender (see Note #3), add 1 can beans (including the liquid), and blend for 10 seconds until smooth. Set white bean purée aside.
- Once chicken is cooked, transfer chicken breasts to a plate, and set aside for 5 to 10 minutes to cool down a bit. Add the white bean purée to the stock pot, along with drained beans, plus 1 can beans (including the liquid). Add diced green chiles (including any liquid), and stir to combine. Bring to a simmer, then simmer for 10 minutes. While beans are simmering, shred the chicken (see Note #4). Then add shredded chicken to the chili, stir to combine, and warm chicken through for about 1-2 minutes. Taste for seasoning, and add more salt and pepper if needed. Serve with a wedge of lime, and all of your favorite toppings (optional). Enjoy!
Notes
- Using ⅓ cup chopped jalapeño pepper(s) does not make this chili very spicy (only mildly spicy), especially if you remove the stem and seeds. For more recipe variations including how to make it spicier, visit the Pimp My Recipe section for this recipe in my Blog Comments & Tips on the website.
- If chicken breasts are too thick, they might not be completely covered by the stock. Just flip over breasts after 6-7 minutes to simmer evenly on each side. I recommend using regular chicken breasts for this recipe. If using thin cut chicken breasts, they will cook in less than half of the time.
- Both the NutriBullet high speed blender, and the Vitamix high-speed blender work extremely well for this recipe.
- To learn an easy way to shred chicken in about 1 minute, just watch the how to video on my Tips & Tricks page for TIP #22 - EASY HACK - How to Easily Shred Chicken.
- Recipe can be made up to one day in advance. To make ahead, complete all steps, but just add the shredded chicken and remove from heat immediately. Cool, then cover and refrigerate overnight. Reheat on stovetop on medium-low heat until just heated through (do not boil).
- Makes 8 servings.
Nutrition Facts
Calories
400Fat (grams)
6.96 gSat. Fat (grams)
1.71 gCarbs (grams)
42.18 gFiber (grams)
10.16 gNet carbs
32.53 gSugar (grams)
2.33 gProtein (grams)
42.02 gSodium (milligrams)
547.12 mgCholesterol (grams)
81.65 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes are not included in the nutritional calculations.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Note: Please note that this photo only shows 2 cans of diced green chiles, but I used 3 cans for this recipe.
STEP 1
Chop 1 large onion (3 cups chopped). Remove stem and seeds from 1-2 fresh jalapeño peppers (see Note below), and finely chop (⅓ cup chopped). Mince 4 large garlic cloves. Trim 2 ¼ pounds boneless & skinless chicken breast of any fat or gristle, and set each ingredient aside.
Note: Using ⅓ cup chopped jalapeño pepper(s) does not make this chili very spicy (only mildly spicy), especially if you remove the stem and seeds. For more recipe variations including how to make it spicier, visit the Pimp My Recipe section in my Blog Comments & Tips below.
STEP 2a
Heat 1 ½ tablespoons avocado oil in an 8 quart stock pot on medium heat. Add chopped onion, and sauté for 2 minutes. Then add chopped jalapeño, ¼ teaspoon kosher salt (or to taste), and ¼ teaspoon ground black pepper (or to taste), and sauté for 4 minutes until onion is translucent (do not let it brown). Then add chopped garlic, and sauté for 1 minute.
STEP 2b
Add 1 teaspoon ancho chile powder, 1 teaspoon ground coriander, and 1 teaspoon ground cumin, and sauté for only 30 seconds until coated with spices.
STEP 3
Pour 4 cups chicken stock (not broth) into the pot, stir to combine, and increase to medium-high heat. Bring to a low boil, and add trimmed chicken breasts. Using tongs, gently press chicken to submerge in stock, and simmer chicken until cooked through (about 12-15 minutes), flipping over halfway if needed (see Note below). While chicken is simmering, move to the next step.
Note: If chicken breasts are too thick, they might not be completely covered by the stock. Just flip over breasts after 6-7 minutes to simmer evenly on each side. I recommend using regular chicken breasts for this recipe. If using thin cut chicken breasts, they will cook in less than half of the time.
STEP 4
Using a mesh strainer, drain 1 can cannellini beans (15.5 ounce can), discard liquid, and set beans aside. To a high speed blender (see Note below), add one 15.5 ounce can cannellini beans (including the liquid), and blend for 10 seconds until smooth. Set white bean purée aside.
Note: You’ll be using a total of 3 cans of cannellini beans for this recipe. Final can gets added in next step. Both the NutriBullet high speed blender, and the Vitamix high-speed blender work extremely well for this recipe.
STEP 5a
Once chicken is cooked, transfer chicken breasts to a plate, and set aside for 5 to 10 minutes to cool down a bit. Add the white bean purée to the stock pot, along with drained beans, plus 1 can cannellini beans (15.5 ounce can (including liquid). Add 3 cans diced green chiles (mild - 4 ounce cans) including any liquid (or 3 cans), and stir to combine.
STEP 5b
Bring to a simmer, then simmer for 10 minutes. While beans are simmering, shred the chicken (see Note below). Then add shredded chicken to the chili, stir to combine, and warm chicken through for about 1-2 minutes. Taste for seasoning, and add more salt and pepper if needed.
Note: To learn a quick and easy way to shred chicken in about 1 minute, just watch the how to video on my Tips & Tricks page for TIP #22 - EASY HACK - How to Easily Shred Chicken.
SERVING SUGGESTIONS
Serve with a wedge of lime (tastes great with a squeeze of lime), and all of your favorite toppings (optional). I suggest any combination of avocado, shredded cheddar cheese and/or Monterey jack cheese, thinly sliced scallions, sour cream or plain Greek yogurt, fresh cilantro leaves, and lots of fresh lime wedges. Enjoy!
Notes:
Recipe can be made up to one day in advance. To make ahead, complete all steps, but just add the shredded chicken and remove from heat immediately. Cool, then cover and refrigerate overnight. Reheat on stovetop on medium-low heat until just heated through (do not boil).
Makes 8 servings.
VIDEO
How to Make White Bean Chicken Chili!
Blog Comments & Tips
The most flavorful & best chicken chili ever!
Each spoonful of this White Bean & Chicken Chili has tender chicken and velvety white beans that are infused with onions, garlic, and a delicious combination of spices. The thickened broth is so flavorful and delicious that this bowl of chili will have you wanting a second serving!
This is a very healthy chili recipe that is filling, but not too heavy, which makes it perfect for serving all year round. You can customize this White Bean & Chicken Chili with various toppings. To add that acidic element, serve this chicken chili with a squeeze of fresh lime. The fresh lime juice brightens up the richness in this chili. I highly recommend some fresh avocado and a sprinkle of fresh cilantro leaves on top for a burst of freshness. You can also drizzle a dollop of plain Greek yogurt or sour cream for a creamy tang, and/or add a bit of shredded cheese to create a rich and melty finish.
How do you ensure the best results from this recipe?
My 5 tips to making this delicious White Bean Chicken Chili:
I prefer using pasture raised (or free range) organic chicken for this recipe. The taste is drastically different when you use chicken that has been fed with organic feed, and verified non-GMO, no antibiotics, and no hormones.
I recommend using regular chicken breasts for this recipe, instead of thin cut. The meat always turns out more tender and juicy when using thicker chicken breasts.
It’s easy to believe that canned beans are all the same, but they are not. These S&W cannellini beans are tender and creamy, and they have a wonderful flavor that complements all the other ingredients in this chili. I have tested so many brands, and feel that the S&W brand of cannellini beans are the best. And, I’m not being paid by the company to promote their brand!
Don’t skip blending the can of beans, as white bean purée thickens the chili broth and gives it a wonderful consistency.
Don’t forget to taste for seasoning after the chili is cooked. The chicken stock and the canned beans have lots of salt, which is why I use very little added salt. It’s best to taste test at the end after chili has cooked down and the flavors have melded.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Spicier: Using ⅓ cup chopped jalapeño pepper(s) does not make this chili very spicy (only mildly spicy), especially if you remove the stem and seeds. If you want it very spicy, you might need about ½ cup chopped jalapeños (about 2 large peppers - or to taste). For off the charts spicy, remove the stem, but keep some of the seeds!
Make it Thicker and Heartier: Instead of draining only 1 can of beans, drain 2 cans. Add the drained beans to the chili for an extra hearty spoonful. Taste for seasoning.
Make it Less Beany: Use a total of 2 cans of beans (instead of 3). Purée 1 can of beans, and drain the other can. Also, use 2 ½ pounds of chicken breast instead of 2 or 2 ¼ pounds.
Make it Meatier: For an even meatier chili, just use fewer beans. You can use only 1 can, and purée the beans. Then use 3 pounds of chicken breast. The canned beans are seasoned and have a lot of salt in them. Since you are eliminating most of the beans, you’ll have to add more salt and pepper to the chili.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to taste for seasoning at the very end of the cooking process. At that point, you’ll be able to tell whether you need to add more salt & pepper.
Adapted from the White Chicken Chili recipe by Valerie Bertinelli on the Food Network. I’ve made her version of the recipe many times and it was always really good. However, I felt it needed to be thicker and less soupy. I also felt it was a little light on the flavor, so I pimped it up and made my own version using her recipe only as a base. The result was a delicious and flavorful chili that you’ll want to make again and again!
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