If White Bean Chicken Chili isn’t already in your weeknight rotation, consider this your cozy, creamy, flavor-packed sign from the universe (and from me, Chef Omar). This is the kind of dinner that makes your kitchen smell like a restaurant… without requiring restaurant-level effort, a sink full of dishes, or a culinary degree.
We’re talking tender shredded chicken, hearty white beans, sweet corn, and those little green chiles that bring just enough sass. Plus, we’re pulling one simple blender trick that makes the whole pot taste like it’s been simmering all day—even though it absolutely has not. Busy-hero energy? Yes, please.
Table of Contents
Why You’ll Love This White Bean Chicken Chili
- Fast comfort food: Rotisserie chicken = instant shortcut win.
- Creamy without heavy cream: A little Greek yogurt (or sour cream) gives it a silky finish.
- Hearty but not “food coma”: Beans + chicken = filling, not too heavy.
- Flexible: Thicker, thinner, spicier, milder… this chili plays nice with your preferences.
- Meal-prep friendly: It reheats like a dream (aka tomorrow’s lunch is handled).
Ingredients You’ll Need
Here’s what goes into this White Bean Chicken Chili (and why it works):
- Olive oil (2 tbsp) – for sautéing and building flavor right from the start
- Onion (1, white or yellow, finely diced) – the cozy flavor base
- Garlic (1 tbsp, minced) – because we’re not here to be bland
- Diced green chiles (8 oz can) – mild heat + tang + depth
- Cumin (1 ½ tsp), oregano (¾ tsp), paprika (½ tsp) – warm, chili-style vibes without tomato
- Salt (1 tsp) + black pepper (½ tsp) – the “don’t skip me” duo
- Low-sodium chicken broth (2 to 2 ½ cups) – you control thickness
- Great Northern beans (two 15-oz cans, drained/rinsed) – creamy, hearty backbone
- Corn (1 cup) – sweetness that balances spice
- Greek yogurt or sour cream (¼ cup) – creamy finish, slight tang
- Shredded rotisserie chicken (2 ½ cups) – the weeknight cheat code
- Lime juice (1 tbsp) – brightens everything at the end
For topping (highly encouraged): cilantro, avocado, tortilla chips (aka the crunchy crown)
How to Make White Bean Chicken Chili Step-by-Step
1) Sauté the onion
In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the diced onion and sauté 7–8 minutes, stirring occasionally, until soft and a little golden. (This is where flavor starts. Let it do its thing.)
2) Add garlic + green chiles
Stir in the minced garlic and the canned diced green chiles. Sauté 2–3 minutes. Your kitchen will smell like “something good is happening,” which is exactly correct.
3) Bloom the spices
Add cumin, oregano, paprika, salt, and pepper. Stir well for about 30 seconds so the spices wake up. Think of it like turning the volume up on flavor.
4) Build the chili base
Add the chicken broth (start with 2 cups), the drained and rinsed beans, corn, and Greek yogurt (or sour cream). Stir until everything looks friendly and combined.
Want it thinner? Add more broth now or later—totally your call.
5) The creamy blender trick
Let the pot simmer a few minutes so flavors start mingling. Then scoop out 1 to 1½ cups of the chili (beans and liquid) and blend until smooth.
- Use a blender or immersion blender in a cup/measuring pitcher.
- Then pour it back into the pot.
This is how you get that restaurant-style creamy texture without adding cream. Sneaky? Yes. Effective? Extremely.
6) Add chicken + simmer
Stir in the shredded rotisserie chicken and simmer on low for 10–15 minutes.
If you want it thinner, add another ½ cup broth during this simmer.
7) Finish with lime
Turn off the heat and stir in 1 tablespoon lime juice. This tiny step makes the flavors pop like they just got a fresh haircut.
8) Top and serve
Ladle into bowls and go wild with toppings:
- cilantro
- avocado
- tortilla chips (crunch is non-negotiable in my kitchen)
Chef Omar’s Tips (Because Chili Has Feelings Too)
- Don’t rush the onions. If you sauté them properly, you’re basically building a flavor foundation. Like a good bra—support matters.
- Blend more for thicker chili. Want it extra creamy? Blend 2 cups instead of 1 cup.
- Greek yogurt needs gentle heat. Keep the chili at a low simmer after adding it. Boiling can make dairy act a little… rebellious.
- Taste before you serve. Beans and broth vary. A pinch more salt or an extra squeeze of lime can take this from “good” to “why is this so good?”
A Quick Little Story From My Kitchen
This White Bean Chicken Chili became a staple after one of those “surprise, we’re hungry!” visits from friends. You know the kind—no warning, everyone magically appears at dinner time like it’s a sitcom.
I had rotisserie chicken, a couple cans of beans, and exactly zero patience for complicated cooking. I tossed everything in a pot, did the blend-it-up trick, and suddenly it tasted like I’d planned my life. (I had not.) Now it’s my go-to when I want cozy, impressive, and low-effort—all in one pot.
FAQs About White Bean Chicken Chili
Can I make White Bean Chicken Chili in a slow cooker?
Yes. Sauté the onion/garlic/spices first (worth it), then add everything except the yogurt and lime. Cook 3–4 hours on high or 6–7 on low. Blend a cup of the beans, stir back in, then add yogurt + lime at the end.
Can I use chicken breast instead of rotisserie chicken?
Absolutely. Cook and shred about 1 to 1½ pounds of chicken breast. Rotisserie just saves time (and sanity).
What can I substitute for Great Northern beans?
Cannellini beans work great. Navy beans also work, though they’re smaller and can thicken the chili faster.
How spicy is this?
Usually mild. It depends on your green chiles. Want more heat? Add a pinch of cayenne or chopped jalapeño. Want less? Use mild chiles and skip extra spice.
How long does it keep in the fridge?
Store in an airtight container for 3–4 days. Reheat gently on the stove with a splash of broth to loosen it up.
Can I freeze it?
Yes! Freeze for up to 2–3 months. For best texture, freeze before adding the yogurt, then stir yogurt in after reheating. (It’s not mandatory, just a texture upgrade.)
Make Tonight Cozy
If you’ve been craving something warm, creamy, and satisfying without babysitting a pot all evening, White Bean Chicken Chili is your answer. It’s the kind of meal that feels like a hug, tastes like you worked harder than you did, and makes leftovers something you actually look forward to.
Grab that Dutch oven, crumble some tortilla chips on top, and let White Bean Chicken Chili save your dinner plans in the most delicious way possible.
More PulseRecipes Favorites
- If you loved the creamy, comforting feel of this chili, you’ll probably swoon over Tuscan White Bean Soup (cozy, classic, and dreamy)—it’s the “curl-up-on-the-couch” sister recipe to this bowl.
- Want to stay in the white-bean comfort zone but switch up the vibe? Try Creamy White Bean and Mushroom Skillet (one-pan weeknight magic) for a fast, savory dinner that feels a little fancy without being fussy.
- Craving something with that same southwest-style energy (hello corn + big flavor)? Bookmark Southwest Black Bean Skillet Recipe (fast, bold, and family-friendly) for a skillet meal that hits the table in a hurry.
- And if you’re thinking “Okay Chef Omar, I’m officially on a chili kick,” don’t miss Vegan White Chickpea Chili (hearty, comforting, and plant-based)—it’s a great option for Meatless Monday (or when the fridge is giving “we’re out of chicken” vibes).
Now it’s your turn: If you made this White Bean Chicken Chili, scroll down and leave a quick review—tap your star rating ⭐⭐⭐⭐⭐ and tell me how it went (extra points if tortilla chips made it into the bowl). Your feedback helps more home cooks find and love this recipe!
White Bean Chicken Chili
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This White Bean Chicken Chili is a creamy, cozy one-pot dinner made with shredded rotisserie chicken, tender white beans, green chiles, and warm spices. Finished with a splash of lime and topped with avocado and cilantro, it’s the perfect easy weeknight comfort meal ready in about 30 minutes.
Ingredients
2 tablespoons olive oil
1 white or yellow onion, finely diced
1 tablespoon minced garlic
8 ounces diced green chiles (1 can)
1 ½ teaspoons cumin
¾ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2–2 ½ cups low sodium chicken broth
2 (15-ounce) cans great northern beans, drained and rinsed
1 cup corn
¼ cup plain Greek yogurt or sour cream
2 ½ cups shredded rotisserie chicken
1 tablespoon lime juice
Optional Toppings:
Fresh cilantro
Sliced avocado
Jalapeños
Tortilla chips
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and sauté for 7–8 minutes until softened.
Stir in garlic and green chiles. Cook 2–3 minutes.
Add cumin, oregano, paprika, salt, and pepper. Stir to combine.
Add 2 cups chicken broth, beans, corn, and Greek yogurt. Stir well.
Simmer for several minutes to blend flavors.
Scoop out 1–1½ cups of the chili and blend until smooth. Return to pot.
Stir in shredded chicken and simmer 10–15 minutes on low.
Add additional broth if a thinner consistency is desired.
Stir in lime juice before serving.
Serve with cilantro, avocado, jalapeños, and tortilla chips.
Notes
For extra thickness, blend up to 2 cups of the chili base.
For more heat, add cayenne or fresh jalapeño.
Store leftovers in an airtight container for 3–4 days.
Freeze up to 3 months (best texture if frozen before adding yogurt).
To make in a slow cooker, sauté aromatics first, then cook on low 6–7 hours or high 3–4 hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 55 mg