White Bean Chicken Chili Recipe

I love making my White Bean Chicken Chili Slow Cooker because it brings together tender chicken, diced onion, garlic, and fragrant spices. The unique blend of white beans, sweet corn, and green chilies creates a hearty bowl with depth and character that leaves me excited to share every spoonful with you.

I’ve been experimenting with my White Bean Chicken Chili recipe for a while now and every time it surprises me with its flavors. I love starting with a tablespoon of olive oil to fry up a diced yellow onion and minced garlic until they get that perfect soft texture, then I add cubed chicken breast.

Once the chicken is almost done, I pour in 4 cups of low-sodium chicken broth, then mix in the white beans and sweet corn for a creamy yet crunchy feel. I also throw in a can of diced green chilies along with ground cumin, chili powder, dried oregano, salt and black pepper to give it that kick that makes you want more.

I find that a dash of lime juice and a handful of chopped fresh cilantro right before serving really brings the dish together. Trust me, this one is a guaranteed hit if you love a hearty meal with loads of flavors.

Why I Like this Recipe

I really love this white bean chicken chili recipe for a bunch of reasons. First, I like that it’s super simple to make even when I’m tired after a long day. Second, the tender chicken combined with the soft white beans and sweet corn really hits the spot and feels like a comfort meal. Third, the spices mix together to create this flavorful broth that reminds me of home cooking, and I appreciate how I can tweak it with a squeeze of lime and a sprinkle of cilantro. Lastly, I enjoy that its a one-pot meal that makes cleanup a breeze.

This white bean chicken chili is really hearty and easy to whip up. Its got tender chicken, creamy white beans, and sweet corn all swimming in a tasty broth that is full of flavor. The recipe is forgiving and lets me add my own twist if I want to, and honestly it always turns out just right even when I mess up a step or two.

Ingredients

• Chicken breast: lean, tasty protein that builds muscle and gives hearty flavor.
• White beans: rich in fibre and protein, they add a creamy, filling texture.
• Sweet corn: provides subtle sweetness and carbs, brightening the overall chili taste.
• Garlic: aromatic and boosts flavor while helping support a healthy immune system.
• Low-sodium chicken broth: a savory liquid base that deepens flavor without extra salt.
• Diced green chilies: add tangy spice and zest to uplift the dish flavor.

Ingredient Quantities

• 1 lb boneless, skinless chicken breast (cut into small cubes or shredded)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
• 1 cup sweet corn (frozen or canned, drained)
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• Optional: 1 tablespoon lime juice and a handful of chopped fresh cilantro for garnish

How to Make this

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook until they start to get soft, about 3-4 minutes.

2. Add in the chicken cubes and cook until they are lightly browned on all sides, stirring occasionally so they dont stick to the pan.

3. Pour in the chicken broth and bring it to a simmer.

4. Stir in the white beans, sweet corn, and diced green chilies to the pot.

5. Mix in the ground cumin, chili powder, dried oregano, salt, and black pepper.

6. Let the chili simmer for about 15-20 minutes so that the flavors mix well and the chicken is cooked through.

7. If you like your chicken shredded, take a fork and shred the pieces directly in the pot.

8. Taste and if needed, add a tablespoon of lime juice for a little extra tang.

9. Serve hot and garnish with a handful of chopped fresh cilantro if you like.

10. Enjoy your hearty white bean chicken chili as is or with a side of crusty bread or tortilla chips.

Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon
6. Can opener
7. Fork for shredding chicken

FAQ

White Bean Chicken Chili Recipe Substitutions and Variations

• If you don’t have chicken breast, try using shredded rotisserie chicken or turkey breast which adds a similar texture and flavor.
• If you’re out of olive oil, you can use butter or another mild oil like canola oil instead just be aware it might change the flavor slightly.
• If you can’t find yellow onion, white or red onion work pretty well although they might be a bit sharper in taste.
• In case you run out of cannellini or Great Northern beans, navy beans or even chickpeas can be a decent substitute for that creamy texture.
• If fresh garlic isn’t available, you can use a pinch of garlic powder (about 1/4 teaspoon per clove) to get a similar flavor vibe.

Pro Tips

1. When browning your chicken, make sure the heat is medium-low so the meat gets a nice color without overcooking. This step really helps develop flavor for the whole dish.
2. If you’re using frozen corn, smear out a quick defrost and drain it well before adding it to the pot. Extra water can mess up the seasoning.
3. Taste your chili in stages, and don’t be shy to add an extra pinch of salt or a little more lime juice at the end. Flavors can change a bit as it simmers.
4. For shredded chicken, let it cook in the broth a bit longer, then pull it apart with a fork right in the pot. This makes it blend in the soup better and gives you a different texture.