If you are searching for a comforting, flavorful, and satisfying bowl, this White Bean Chicken Chili Recipe is an absolute game-changer. Combining tender chicken with creamy white beans and just the right kick from poblanos and green chiles, it’s a delightful twist on traditional chili that makes every spoonful cozy and invigorating. This recipe is perfect for those chilly evenings when you want something hearty yet fresh, and it simply keeps everybody coming back for more.

Ingredients You’ll Need

The image shows a white round plate on the right side with two raw chicken thighs, light pink with a smooth shiny texture and some white fat skin covering parts of the thighs. To the left of the plate, there are four dark green poblano peppers with a slightly wrinkled and shiny surface, arranged in a loose cluster. Above the peppers is a medium brown onion with a smooth surface and above that a bunch of fresh bright green cilantro leaves. Near the top left corner, there are several peeled garlic cloves with a smooth off-white color, next to a small white bowl containing a pale yellow butter slab. Below are two small white bowls stacked, one filled with brown ground spices and below it a whole lime with a bright green texture. On the bottom left, there are four cans lying on their sides with colorful labels: two blue cans of green chiles and two green cans of white cannellini beans. The surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This White Bean Chicken Chili Recipe calls for simple, wholesome ingredients that come together to balance rich, smoky, bright, and creamy flavors. Each component plays a vital role, from the buttery base to the fresh lime juice that brightens the whole dish.

Butter: Adds a silky texture and depth to the sautéed aromatic veggies.
Bone-in, skin-on split chicken breasts (~2½ pounds): Imparts tender, juicy meat with plenty of flavor from the bones and skin.
Kosher salt: Essential to season and enhance all the natural flavors.
Large poblanos (2, seeded and diced): Provide a mild smoky heat that’s classic in chili without overpowering it.
Onion, diced: Brings a slight sweetness and savory base to the mix.
Minced fresh garlic (2 tablespoons): Lifts the flavor with its pungent and aromatic qualities.
Ground coriander (1 tablespoon): Offers warm, citrusy notes that complement the chilies beautifully.
Ground cumin (1 tablespoon): Adds earthy depth and traditional chili warmth.
Green chiles (2 cans, 4 ounces each): Give an extra bite of tangy heat and texture.
Cannellini beans (2 cans, 14 ounces each, drained and rinsed): Contribute creamy consistency and protein to the chili.
Fresh cilantro (1 cup, packed): Brings freshness and a lovely herbal fragrance.
Fresh lime juice (2 tablespoons): Brightens and balances the dish with zesty acidity.

How to Make White Bean Chicken Chili Recipe

Step 1: Prepare and Sear the Chicken

Start by melting butter in a large pot over medium heat. Season the split chicken breasts generously with kosher salt, then carefully place them in the pot skin side down. Let the skin crisp up beautifully before flipping the pieces to sear the other side. This step locks in flavor and juices, setting the stage for a rich broth.

Step 2: Sauté the Vegetables and Aromatics

Remove the chicken temporarily, then sauté diced poblanos, onions, and minced garlic in the buttery drippings. This combination releases intoxicating aromas and builds incredible depth. Stir constantly until softened and fragrant, a process that infuses wonderful complexity into the chili.

Step 3: Add Spices and Chiles

Sprinkle the ground coriander and cumin into the pot, stirring for about a minute to toast their flavors just right. Then incorporate the canned green chiles, blending the sharpness of the chiles with the warmth of the spices. This melding of tastes is one of the truly magical moments in the recipe.

Step 4: Simmer the Chili with Chicken and Beans

Return the seared chicken breasts to the pot. Add the drained cannellini beans along with enough water or broth to cover everything comfortably. Bring the pot to a gentle boil, then reduce heat to low and simmer for 30 to 40 minutes, allowing the chicken to cook through and the flavors to meld beautifully. The broth will develop a creamy thickness thanks to the beans and natural juices.

Step 5: Shred Chicken and Finish with Fresh Ingredients

Once the chicken is tender, remove it from the pot and shred the meat, discarding bones and skin. Stir the shredded chicken back into the chili, then mix in the packed fresh cilantro and freshly squeezed lime juice. These final touches brighten the dish and add a lively contrast to the creamy base.

How to Serve White Bean Chicken Chili Recipe

A large light blue pot filled with thick green soup showing visible shredded white pieces of chicken, small white beans, and dark green leafy bits. A wooden spoon rests inside the pot on the right side. The soup texture looks slightly chunky with a smooth base, and the scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The best White Bean Chicken Chili Recipe comes alive with simple toppings like a dollop of sour cream or Greek yogurt, freshly sliced avocado, a sprinkle of sharp cheddar, or a handful of crunchy tortilla strips. Each garnish adds new texture and creamy or crisp interest.

Side Dishes

Serve this chili alongside warm cornbread, crispy tortilla chips, or a fresh green salad to balance out the richness. The side dishes complement the chili’s vibrant flavors and add satisfying variety to the meal.

Creative Ways to Present

Try serving the chili in a cozy bread bowl or over a bed of rice for a heartier option. For a fun twist, use small cups or ramekins and top with colorful chopped scallions and a wedge of lime for an engaging appetizer presentation.

Make Ahead and Storage

Storing Leftovers

Leftover White Bean Chicken Chili Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors even deepen overnight, making it a fantastic lunch or dinner option during a busy week.

Freezing

This chili freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. Just be sure to cool it completely before freezing, and leave some room for expansion in the container.

Reheating

To reheat, thaw the chili in the refrigerator overnight if frozen. Warm it gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the texture feels too thick. Microwave reheating works well for single portions, with careful stirring to ensure even warmth.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken breasts or thighs can be used for convenience, though bone-in adds a richer flavor to the broth. If you go boneless, consider adding chicken broth for extra depth.

How spicy is this White Bean Chicken Chili Recipe?

It has a mild to moderate heat thanks to the poblanos and canned green chiles. If you prefer more heat, add some jalapeños or a pinch of cayenne pepper.

Can I make this chili vegetarian or vegan?

Absolutely. Skip the chicken and butter, use vegetable broth, and add extra beans or hearty veggies like zucchini or sweet potatoes for bulk and flavor.

What is the best way to shred the chicken?

Once cooked and cooled slightly, use two forks to pull the meat apart into thin strands. Alternatively, a hand mixer on low speed works wonders for quick shredding.

How can I thicken the chili if it’s too watery?

Simmer it uncovered for a bit longer to reduce excess liquid. You can also mash some beans against the side of the pot and stir to naturally thicken the broth.

Final Thoughts

This White Bean Chicken Chili Recipe is genuinely one of those meals that feels both nourishing and exciting, with layers of flavor that keep you coming back for seconds. It’s the perfect hearty bowl to enjoy any time you crave something comforting yet fresh. I hope you give it a try and make it a regular star in your kitchen like I have with mine!