White Bean Chili Recipe

I perfected a White Bean Chicken Chili made with chicken, chiles, white beans, and corn that gets rich body without heavy cream thanks to one simple trick, making it a healthy, easy pick for fall and tailgating.

I love a bowl that surprises you. I call it my White Bean Chicken Chili, and honestly it didn’t start fancy, it was a late night fix with bite sized chicken and a can of diced green chiles that somehow made everything sing.

This White Bean Chili Recipe is creamy but not heavy, loaded with flavor and oddly comforting without trying too hard. It’s the kind of thing you bring to a tailgate and then vanish because everyone wants the recipe, and you kinda wanna keep the secret, but also gotta share.

Trust me, you’ll be glad you did.

Ingredients

• Chicken: Lean protein, helps build muscle, adds savory body and texture, sometimes dries out
• Cannellini beans: Creamy beans with fiber and protein, boost heart health and keep you full
• Green chiles: Bright, tangy heat, low cal, gives zip without overpowering, choose mild or hot
• Corn: Sweet pop, adds carbs and texture, canned or frozen both works fine
• Onion and garlic: Base aromatics, add depth, bring slight sweetness when caramelized
• Cream cheese or sour cream: Cream cheese makes broth silky, sour cream lighter tang, both add richness
• Lime and cilantro: Lime brightens with acidity, cilantro gives fresh herb note, both lift heavy soup
• Cumin and oregano: Warm earth flavors, make chili cozy, their not spicy alone

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, cut into bite sized pieces
• 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
• 1 (4-ounce) can diced green chiles, mild or hot depending on how spicy you like it
• 1 cup frozen corn (or 1 (15-ounce) can corn, drained)
• 1 medium yellow or white onion, chopped
• 3 garlic cloves, minced
• 4 cups low sodium chicken broth
• 4 ounces cream cheese, cubed (or 1/2 cup sour cream, for a dairy swap)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/4 to 1/2 teaspoon cayenne pepper, optional for heat
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/4 cup fresh cilantro, chopped
• Optional toppings: shredded cheddar or Monterey Jack, sliced avocado, tortilla chips, extra sour cream or lime wedges

How to Make this

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium high heat, season 1 1/2 to 2 pounds bite sized chicken with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon chili powder and 1 teaspoon dried oregano, then brown the chicken in batches until golden but not fully cooked, about 4 to 6 minutes per batch; remove and set aside so the browned bits stay in the pot.

2. Add the chopped medium onion to the hot pot and cook until soft and translucent, 4 to 5 minutes, scrape up the browned bits, then stir in 3 minced garlic cloves and cook 30 seconds until fragrant.

3. Stir in 1 cup frozen corn or 1 can drained corn and 1 (4 ounce) can diced green chiles, cook another minute to wake up the flavors.

4. Pour in 4 cups low sodium chicken broth and add 2 (15 ounce) cans cannellini or great northern beans that have been drained and rinsed, but remove and set aside about 1 cup of whole beans to mash later for thickness.

5. Return the browned chicken to the pot, bring everything to a gentle simmer, reduce heat and let simmer uncovered for 15 to 20 minutes or until the chicken is cooked through and tender.

6. While it simmers mash the reserved cup of beans with a fork or pulse briefly in a small food processor or use an immersion blender to puree part of the soup for creaminess; stir the mashed or pureed beans back into the pot to thicken the chili.

7. Cut 4 ounces cream cheese into cubes and stir into the hot chili until melted and silky, if you prefer swap with 1/2 cup sour cream added off the heat to avoid curdling; taste and add the optional 1/4 to 1/2 teaspoon cayenne pepper for heat and more kosher salt if needed.

8. Remove from heat, stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro, this really brightens the whole dish, and if you like you can shred the chicken with two forks now for a different texture.

9. Serve hot topped with shredded cheddar or Monterey Jack, sliced avocado, tortilla chips, extra sour cream or lime wedges as desired; leftovers keep well in the fridge for 3 to 4 days and freeze great for later.

Equipment Needed

1. Large Dutch oven or heavy pot. Big enough so the chicken and 4 cups broth arent crowded.
2. Cutting board for chopping the onion and cutting the chicken.
3. Sharp chef’s knife or big kitchen knife for slicing and dicing.
4. Measuring cups and measuring spoons for broth, corn and the spices.
5. Tongs or a slotted spoon to brown and lift the chicken out in batches.
6. Wooden spoon or heatproof spatula to scrape up the browned bits and stir.
7. Can opener and a colander or fine mesh strainer to drain and rinse the beans and corn.
8. Fork or small food processor or immersion blender to mash or puree the reserved beans.
9. Ladle plus bowls or serving spoons for dishing up, and a grater if you want fresh shredded cheese.

FAQ

White Bean Chili Recipe Substitutions and Variations

• Chicken: use shredded rotisserie chicken (same amount) to save time, or swap for diced turkey or pork for a flavor change, or go vegetarian by upping the beans and adding cubed firm tofu.
• Cannellini or great northern beans: any white bean works like navy beans; or try chickpeas or pinto beans for a different bite, use same volume.
• Cream cheese or sour cream: plain Greek yogurt (1/2 cup) gives the same tang and creaminess, coconut cream works for dairy free, or a splash of heavy cream makes it richer.
• Frozen corn: canned corn (drained) is fine if that’s what you have, hominy gives a chewier, more authentic texture, or diced bell pepper adds fresh sweetness.

Pro Tips

– Bloom the dry spices in the hot oil for 20 to 30 seconds before you add anything else, youll get a bigger, deeper flavor than if you just throw them in later.

– Let the cream cheese come to room temp so it melts silky, or swap for full fat Greek yogurt or full fat canned coconut milk for a dairy free option; if you use yogurt stir it in off the heat so it doesnt split.

– For body and creaminess, puree a portion of the soup (or grate a peeled potato into the pot) instead of relying only on dairy, it gives a richer mouthfeel without extra fat and keeps the chili from feeling chalky.

– For make ahead and freezing, cool quickly and portion, undercook the chicken a little or shred it before freezing so it wont dry out on reheating, and always brighten leftovers with fresh lime and cilantro right before serving.