White Chicken Chili Recipe with White Beans

Here’s an easy, comforting white bean chicken chili recipe that’s perfect for cool evenings. You can make it from scratch with boneless, skinless chicken breasts or use a pound of cooked chicken or turkey—leftovers or a rotisserie bird work great. The recipe is flexible, forgiving, and reliably satisfying.

Why we love this recipe

This white bean chicken chili delivers maximum comfort with minimal fuss. It’s full of warming flavors, substantial enough for a single-bowl dinner, and easy to scale up for guests. It’s also a great way to use leftover poultry after a holiday, and it freezes and reheats very well. Practical reasons to make it include:

• Family weeknight dinners
• Game-day or casual entertaining
• Meal-prep friendly lunches and make-ahead feeding

What you’ll need

The ingredient list looks long but everything is straightforward and easy to find. Quantities are written for an 8-serving batch; scale as needed.

• 2 boneless, skinless chicken breasts (about 1 pound) OR 1 pound cooked chicken or turkey, shredded
• 2 tablespoons olive oil, plus more for drizzling if roasting chicken
• 1 large yellow onion, diced
• 1 green or red bell pepper, diced
• Salt and freshly ground black pepper
• 4 cloves garlic, minced
• 1 ½ teaspoons chili powder (divide if roasting chicken)
• 1 teaspoon ground cumin
• 3 tablespoons all-purpose flour (or a gluten-free flour blend)*
• 3 cups good vegetable or chicken broth
• 8 ounces canned diced mild green chiles
• Two 15.5-ounce cans white beans, drained and rinsed
• 10 ounces frozen corn
• ½ cup chopped fresh cilantro
• ¼ cup minced red onion
• Juice of ½ lime (reserve the other half for wedges)
• For serving, optional: shredded sharp cheddar or jack cheese, sour cream, lime wedges

How to make it

Follow these steps for a reliably delicious pot of white bean chicken chili. If you prefer, watch the process once and you’ll find it very repeatable.

1. If starting with raw chicken breasts: preheat the oven to 400°F (200°C). Place the breasts in a small roasting pan, drizzle with a little olive oil and sprinkle with ½ teaspoon chili powder, some of the salt, and freshly ground pepper. Turn to coat and roast on the center rack until cooked through, about 20 minutes. Set aside to cool slightly, then shred with two forks. If using cooked chicken or turkey, skip this step and add the full amount of chili powder directly to the pot when instructed below.
2. In a large, heavy pot or Dutch oven, warm 2 tablespoons olive oil over medium-high heat. Add the diced onion and bell pepper, season with the remaining salt, and sauté until softened and beginning to brown, about 5 minutes.
3. Add the minced garlic, lower the heat to medium, and cook until very fragrant, about 1 minute.
4. Stir in the flour, the remaining 1 teaspoon chili powder, and the ground cumin, coating the vegetables. Cook, stirring, for about 1 minute to remove the raw flour taste.
5. Pour in the broth and the diced green chiles, stir to incorporate the flour, then bring to a boil. Reduce heat and simmer for about 5 minutes to thicken slightly and let the flavors meld.
6. Add the shredded chicken (or cooked turkey), the drained white beans, and the frozen corn. Simmer just until everything is heated through, a few minutes more. If you roasted chicken earlier, stir in any juices that collected in the roasting pan for extra flavor.
7. Remove from the heat and stir in the chopped cilantro, minced red onion, and lime juice. Taste and adjust seasoning with salt, pepper, or more lime if desired. Serve hot, passing shredded cheese, sour cream, and lime wedges at the table.

Pro tip: Make it half vegetarian

If you’re feeding a mixed crowd, it’s easy to split the pot. Prepare the base up through the broth step, then divide the mixture into two pans. Add shredded chicken to one pot and leave the other meat-free; the vegetarian portion with white beans and corn is tasty on its own. This approach saves time and keeps everyone happy.

Make this chili ahead

This chili tastes even better after a day when the flavors have had time to meld, so it’s perfect for make-ahead meals. Store in a well-chilled refrigerator for up to a week or freeze for longer storage. If making ahead, wait to stir in the fresh cilantro, red onion, and lime juice until just before serving for the brightest flavor, although it’s fine if those are already mixed in for leftovers.

What to serve with chicken and bean chili

Enjoy this as a satisfying one-bowl meal, or pair it with simple sides to round out the menu. Great companions include cornbread, a hearty green salad such as massaged kale, and a sweet treat for dessert like brownies. Each of these adds texture and balance to the meal.

Similar recipes we think you’ll love too

If you enjoy this white bean chicken chili, try other hearty, comforting bowls such as smoky vegetarian chili, a vegan Instant Pot chili, or a spiced chicken poblano soup. Each of these shares the same spirit of simple, nourishing comfort food.