White Bean Chicken Chili is one of those recipes that comes together with pantry staples and a rotisserie chicken, but tastes like you spent all afternoon on it. It feels so nice to have a pot of chili simmering on the stove when the weather turns cool or anytime you want something warm and comforting. It's creamy, cozy, and just a little bit spicy—everything a good bowl of chili should be.

If you love a good hearty chili try my Crockpot Ground Beef Chili or Turkey Chili recipes.

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Why You’ll Love This White Bean Chicken Chili!

This white bean chicken chili recipe proves a weeknight dinner doesn't have to be complicated to be delicious. One pot, simple ingredients, and a trick for naturally thickening the broth without any flour or cornstarch. It's the kind of easy white chicken chili recipe you'll want to make again and again once the temperature drops.

• One pot, minimal cleanup - Everything cooks in a single Dutch oven or pot, so there's less to wash when dinner is done.
• Naturally thick and creamy - Mashing some of the Great Northern beans right in the pot gives this chili its rich, hearty texture without any heavy cream or cheese.
• Ready in well under an hour - Between the rotisserie chicken and canned beans, this white bean chili comes together fast enough for a busy weeknight.
• Big on flavor - Blooming the spices in the onions before adding the broth makes such a difference in how deep and warm this chili tastes.

Equipment Needed

• Large Dutch oven or pot
• Wooden spoon

Key Ingredients

Olive oil: Just a tablespoon is all you need to sauté the onions and start this chili off right.

White onion: The base of flavor for the whole pot. Sauté it until tender before adding the spices; it makes a big difference.

Oregano: A warm, slightly earthy herb that rounds out the spice blend in this white bean chicken chili.

Cumin: Cumin brings that classic, smoky chili flavor you're looking for in every bite.

Garlic powder: A quick, easy way to add garlic flavor without extra chopping.

Chili powder: Just a touch adds warmth and color without making this dish too spicy for the whole family.

Great Northern Beans: These creamy white beans are the star of the show. Mashing some of them right in the pot is what gives this chili its naturally thick texture.

Chicken broth: This is the base of the chili, so use a good quality broth or stock for the best flavor.

Diced green chilis: These add a mild, tangy kick that pairs so well with the white beans and chicken.

Shredded cooked chicken: Rotisserie chicken is my go-to here because it saves so much time, but any cooked, shredded chicken will work.

Cilantro: Adds a fresh, bright finish to the chili. I like adding some while it simmers and saving a little extra for garnish.

Avocado, cheese, and jalapeño: These garnishes let everyone customize their own bowl at the table.

Step-By-Step Instructions

Heat a large Dutch oven or pot over medium-high heat. Add the olive oil and chopped onion, and sauté until the onion is tender, about 5 to 7 minutes.

Once the onion has softened, add the oregano, cumin, garlic powder, and chili powder directly to the pot. Cook the spices with the onions for about 30 to 60 seconds. This quick step blooms the spices, which really enhances their flavor rather than just tossing them into the broth later.

Next, push the onion mixture to the side of the pot and add ½ to 1 can of the Great Northern Beans, depending on how thick you like your chili. Use the back of your spoon to mash the beans right in the pot. This is what naturally thickens the chili. You can also use a food processor to mash the beans if you prefer, but I like keeping the dishes to a minimum!

Pour in the chicken broth and diced green chilis and bring everything to a boil. Reduce the heat and let it simmer for about 5 minutes so the flavors have time to develop. Stir in the shredded cooked chicken and cilantro, and simmer until everything is heated through.

Ladle into bowls and serve with your favorite garnishes.

Serving Suggestions

• Cornbread: A slice of warm cornbread is the perfect side for soaking up every last bit of broth.
• Tortilla chips: Serve alongside or crumble right on top for a bit of crunch.
• Rice - Spoon this chili over a scoop of white or brown rice for a heartier meal.
• A simple side salad: A crisp green salad balances out the warmth and richness of the chili.
• Extra garnishes: Set out avocado, shredded cheese, jalapeño, and lime wedges so everyone can build their own bowl.

Make Ahead

This white bean chicken chili is a great make-ahead meal. You can prep it a day or two in advance and refrigerate it. Like most chilis, the flavor actually gets better as it sits, and the spices have more time to develop. Just reheat gently on the stovetop before serving.

It's also a great recipe to double for meal prep, so you have lunches or easy dinners ready to go for the week.

Storage

Let any leftover chili cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep for up to 4 days.

To freeze, portion the cooled chili into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over low heat until warmed through.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!