This White Chili with Chicken and Beans is a comforting, creamy one-pot meal perfect for chilly days. It’s lighter than traditional chili but packed with flavor from green chiles, cumin, and tender chicken. You’ll love how quickly this white chili comes together for a cozy dinner.
Love White Chili with Chicken and Beans? So do we! If you're into Soup Recipes or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This White Chili with Chicken and Beans
- Comforting hug: All the coziness without the heaviness of red chili.
- Complex flavor, simple process: Amazing depth from spices, all in one pot.
- Wonderfully versatile: Easily adjust spice, swap beans, or add extra veggies.
- Fantastic leftovers: Flavors meld and deepen overnight for even better lunches.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (or to taste)
- 2 (4.5 oz) cans diced green chiles
- 2 (15.5 oz) cans Great Northern beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 1 cup sour cream, plus more for serving
- 1 cup shredded Monterey Jack cheese, plus more for serving
- Salt and black pepper to taste
- For serving: Fresh cilantro, lime wedges, diced avocado
Tools: A large Dutch oven or heavy-bottomed pot, a wooden spoon, and a measuring cup.
Notes: Don’t be shy with the spices—toasting the cumin really wakes it up. Using a good, rich chicken broth makes a world of difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 16 g |
| Carbs: | 35 g |
| Fiber: | 9 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breasts? Thighs will give you a slightly richer, more forgiving flavor and stay incredibly tender. Breasts are leaner and work perfectly if that’s your preference—just be careful not to overcook them.
- Don’t skip rinsing the beans. Giving those canned beans a good rinse under cold water removes the starchy, sometimes salty canning liquid, which helps keep your chili broth clear and clean-tasting.
- Control your heat level. The two cans of green chiles are typically mild, but the cayenne is where you can really dial the spice up or down. Start with 1/4 tsp and add more at the end if you want more kick.
- Have your toppings ready! The fresh, cool toppings are what make this chili sing. Don’t skip the lime wedges—a squeeze of fresh lime juice right at the end brightens the entire dish beautifully.
How to Make White Chili with Chicken and Beans
Step 1: Sauté aromatics. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 more minute until fragrant.
Step 2: Cook chicken. Increase heat to medium-high. Add cubed chicken, season with salt and pepper, and cook until no longer pink on the outside, about 5-6 minutes.
Step 3: Toast spices. Add cumin, oregano, and cayenne directly onto the chicken and onions. Stir constantly for 30 seconds to toast and unlock their flavors.
Step 4: Add liquids and beans. Pour in chicken broth, then add diced green chiles (with juices) and rinsed Great Northern beans. Stir well, scraping the bottom of the pot.
Step 5: Simmer. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 15-20 minutes until flavors meld and chicken is cooked through.
Step 6: Temper sour cream. Remove pot from heat. Ladle about 1 cup of hot broth into a separate bowl and whisk in sour cream until completely smooth.
Step 7: Finish and serve. Slowly stir the sour cream mixture back into the chili. Stir in shredded Monterey Jack cheese until melted. Taste and adjust seasoning with salt and pepper.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze before adding sour cream and cheese for up to 3 months. Thaw in fridge overnight before reheating and adding dairy.
- Reviving: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Warm Cornbread or Tortilla Chips — The slight sweetness of cornbread is a perfect foil for the savory chili, while tortilla chips are fantastic for scooping up every last bit.
- A Simple Green Salad — A crisp salad with a tangy vinaigrette cuts through the richness of the chili and adds a fresh, textural contrast.
- Cilantro-Lime Rice — Serving the chili over a bed of this zesty rice turns it into a more substantial, burrito-bowl-style meal.
Drinks
- A Crisp Lager or Pale Ale — The clean, hoppy notes of a light beer complement the spices and creaminess without overwhelming the dish.
- Sparkling Water with Lime — The bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- Iced Herbal Tea — A slightly sweet mint or chamomile tea provides a soothing, non-alcoholic option that pairs wonderfully.
Something Sweet
- Flan or Crème Brûlée — The cool, creamy, and caramelized sweetness is a decadent and perfect follow-up to the savory, spiced chili.
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro is a fun and festive way to end the meal on a high note.
- Mango Sorbet — A few scoops of bright, fruity sorbet are light and palate-cleansing, offering a clean finish.
Top Mistakes to Avoid
- Adding the sour cream directly to the hot pot. This is the number one way to end up with a curdled, grainy chili. Always temper it with some hot broth first for a silky-smooth result.
- Overcooking the chicken. Since the chicken simmers in the broth, it can go from tender to tough and stringy if you let it boil for too long. Keep it at a gentle simmer.
- Using un-rinsed beans. That thick, cloudy liquid from the can will make your chili look murky and can add an off-putting, metallic taste. A quick rinse is non-negotiable.
- Skipping the spice-toasting step. Just stirring the cumin into the liquid won’t give you the same deep, warm flavor. Taking that extra 30 seconds to toast it is a game-changer.
Expert Tips
- Tip: For an even deeper flavor, use a store-bought rotisserie chicken. Shred the meat and add it in the last 5 minutes of simmering just to heat through. It’s a
White Chili With Chicken And Beans
Make the best White Chili with Chicken and Beans! This easy one-pot recipe is creamy, comforting, and ready in 45 minutes. Get the full recipe and enjoy!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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1 lb boneless, skinless chicken breasts or thighs (cut into ½-inch pieces)
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2 tsp ground cumin
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1 tsp dried oregano
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1/4 tsp cayenne pepper (or to taste)
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2 cans diced green chiles (4.5 oz each)
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2 cans Great Northern beans (15.5 oz each, rinsed and drained)
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4 cups low-sodium chicken broth
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1 cup sour cream (plus more for serving)
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1 cup shredded Monterey Jack cheese (plus more for serving)
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Salt and black pepper (to taste)
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For serving (Fresh cilantro, lime wedges, diced avocado)
Instructions
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Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 more minute until fragrant.01
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Increase heat to medium-high. Add cubed chicken, season with salt and pepper, and cook until no longer pink on the outside, about 5-6 minutes.02
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Add cumin, oregano, and cayenne directly onto the chicken and onions. Stir constantly for 30 seconds to toast and unlock their flavors.03
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Pour in chicken broth, then add diced green chiles (with juices) and rinsed Great Northern beans. Stir well, scraping the bottom of the pot.04
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Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 15-20 minutes until flavors meld and chicken is cooked through.05
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Remove pot from heat. Ladle about 1 cup of hot broth into a separate bowl and whisk in sour cream until completely smooth.06
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Slowly stir the sour cream mixture back into the chili. Stir in shredded Monterey Jack cheese until melted. Taste and adjust seasoning with salt and pepper.07
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