This post may contain affiliate links. Please read our disclosure policy.
This easy White Bean Chicken Chili recipe is ready in no time and is the perfect warming soup after a long day! You’ll love this creamy white chicken chili that’s packed with flavor and hearty ingredients.
If you’re a fan of any kind of traditional red chili OR tortilla soup, this white chicken chili basically combines the best of both worlds to create a creamy, flavorful, cozy chili that is so great after a long day. Not only is it full of delicious ingredients, but it comes together super easily with minimal effort or time for a simple meal that tastes grand! You can pair it with my famous cornbread and it will be a meal to remember.
Table of Contents:
Table of Contents
Why You’ll Love this Recipe:
- Simple ingredients
- Makes a huge batch
- Tastes even better a day or two later!
- Easy to put together
Ingredients:
- Olive Oil
- Onion
- Poblano Pepper
- Garlic
- Boneless Skinless Chicken Breast or Thighs
- Chicken Broth
- Great Northern Bean
- Frozen Corn Kernels
- Hatch Green Chilies
- Cumin
- Oregano
- Smoked Paprika
- Garlic Powder
- Salt
- Cream, Half and Half, or Evaporated Milk
- Salt and Pepper– To taste
- Optional toppings: shredded cheese, tortilla chips, sour cream, hot sauce, and/or chopped cilantro for serving
See recipe card below for full information on ingredients and quantities
Additional Ways to Make White Bean Chicken Chili:
How to make white bean chicken chili in the Instant Pot:
The Instant Pot will have your white bean chicken chili ready in a snap! Add the prepared chicken, beans, onion, poblano, corn, garlic, Hatch green chiles, spices, and broth to the pot, and stir lightly. Switch the lid to “sealing” and cook for 20 minutes on manual high pressure. Let it naturally release pressure for 10 minutes and then switch it to “venting.” Stir in the cream or milk and serve with optional garnishes!
How to make white bean chicken chili in the crock pot:
Oooh, you know I love a slow cooker meal. And this one is fantastic. Add all the ingredients, except for the cream/half-and-half/evaporated milk, into the slow cooker, gently stir to incorporate everything together, and cook on low for 5 to 6 hours or high for 3 to 4 hours. Stir in the dairy and serve!
Frequently Asked Questions:
Easy, easy! Just reduce the liquid in the recipe by a quarter cup, or blend up one of the cans of beans before adding to create a super rich and thicker consistency.
TOTALLY! Chili is one of the best (and one of my favorite) freezer meals. After the chili is cooled, spoon it into an airtight, freezer-safe container, close the lid on tight, and freeze for up to 3 to 4 months. To reheat, let the chili thaw in the fridge overnight before placing leftovers back in the Dutch oven or stockpot over medium heat until heated through, about 10 to 15 minutes.
For added creaminess, pour in an additional 1/2 cup of cream, half-and-half, or evaporated milk to the chili (so 1 1/2 cups total).
More Soups Stews and Chowders:
Beef Recipes
Julia Child’s Beef Bourguignon
Soups, Stews & Chowders
White Chicken Chili
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
Soups, Stews & Chowders
Texas Chili Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
White Bean Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 poblano pepper, seeds removed and diced
- 4 to 6 cloves garlic, minced
- 1 to 2 pounds boneless skinless chicken breasts or thighs, chopped into 1 inch pieces
- 2 cups chicken broth
- 2 cans Great Northern beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can diced Hatch green chilis, (8 ounces in your heat preference)
- 3 teaspoons cumin
- 2 teaspoons oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 cup cream, half-and-half, or evaporated milk
- Additional salt and pepper, to taste
- Optional shredded cheese, tortilla chips, sour cream, hot sauce, and/or chopped cilantro for serving
Instructions
- In a large Dutch oven over medium-high heat, add the olive oil.
- Add the onion and poblano pepper, and cook until the onion is tender, about 5 minutes.
- Add the chicken and stir until the chicken is mostly cooked through, about 5 minutes.
- Add the garlic, cumin, paprika, and salt, and stir to combine. Cook until the garlic is fragrant, about 1 minute.
- Add the chicken broth, beans, corn, and green chilis. Stir to combine.
- Bring the mixture to a boil and reduce the heat to a simmer. Simmer for 15 minutes or until the chicken is cooked through.
- Remove from the heat and stir in the cream (or half-and-half or evaporated milk).
- Adjust the salt and pepper to taste.
- Serve hot with your choice of toppings.
So I stumbled upon your website (somehow) over lockdown and it was this recipe that I saw shared on Facebook. So I made it, and WOW! Super delish! I used cannalini beans (white bean) I assume that’s the equivalent bean to the Great Northern bean in the recipe (i’m from NZ). There were two other items that we don’t carry in our pantry in general and not because of the lockdown or shortage. This will be my second time making this and it will continue to be a winter staple. If there is anything left, the flavors are even better a few days later. I served this with some homemade garlic bread!
Seriously so yummy! And the leftovers are just as good, maybe better.
Help! Is there another name for great northern beans or are stores just sold out of them because of the coronavirus?
Small white? You can get navy beans too.
Going to try this! I like my chili with red beans but white should be just as good.