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White Bean Chili

A bowl of food on a plate
This white bean chili recipe features an easy prep and simple ingredients that simmer together in less than half an hour to make it the perfect weeknight dinner.
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Table of Contents
  1. WHITE BEAN CHILI INGREDIENTS
  2. HOW TO MAKE THIS WHITE BEAN CHILI RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This easy white bean chicken chili is the best when you’re craving a simple Tex-Mex meal. Shredded chicken, white beans, and seasonings simmer together to produce a tasty meal in less than 30 minutes.

We have plenty of chili recipes to serve all your cravings. Check out our turkey chili recipe and cornbread chili casserole.

WHITE BEAN CHILI INGREDIENTS

You’ll need:

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 tablespoon minced garlic
  • 1 minced jalapeño pepper
  • 2 (4-ounce) cans of fire-roasted green chiles, diced
  • 2 cups of rotisserie chicken, shredded
  • 2 (15-ounce) cans of white beans, drained and rinsed
  • 32-ounce box of chicken broth
  • 2 cups of water
  • salt and pepper to your liking
  • pinch of celery salt
  • lime juice from half of a lime

SUBSTITUTIONS AND ADDITIONS

BEANS: You can use cannellini beans, navy beans, Northern beans, pinto beans, or even garbanzo beans in this white chicken chili recipe. I threw in kidney beans once as well! 

MEAT: I love using rotisserie chicken for this recipe because it makes it so quick and easy. You could also cook and shred chicken breasts or make it with shredded turkey or even lean ground turkey or ground chicken. Try this Instant Pot turkey breast recipe to cook turkey fast.

VEGETARIAN: You could completely omit the chicken and chicken stock and add more beans and vegetable broth to make this a vegetarian recipe. 

SPICY: You can kick up the heat by leaving the seeds in your jalapeños and/or adding more jalapeños to the recipe for just the right amount of spice. I’ve also added a little creamy salsa verde to this recipe to give it a little more heat. You could also add in a dash of crushed red pepper flakes or cayenne pepper to increase heat. 

ADD-INS: You could also add frozen sweet corn to this recipe. Just add some frozen corn towards the end of cooking. You could also add chopped green bell pepper. 

TOPPINGS: You can serve in bowls topped with sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, shredded pepper jack cheese, avocado, tomatoes, fresh cilantro, or parsley. You could also top with sliced jalapeños if you’d like an extra kick!

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HOW TO MAKE THIS WHITE BEAN CHILI RECIPE

STEP ONE: Saute onion and garlic in olive oil in a large pot or Dutch oven on medium heat, when the onions are soft add the minced jalapeños and stir for about 1 minute.

PRO TIP:

Wear disposable gloves when cutting the jalapeño peppers; the oils can burn skin. Make sure you also avoid touching your face.

STEP TWO: Add green chiles with 1 cup chicken broth and 2 cups chicken to the pot, stir until chicken is warmed.

STEP THREE: Pour in the remaining chicken broth and water, then add white beans.

PRO TIP:

Reserve the liquid from your canned beans—it’s a perfect thinner for chili and won’t water down your dish.

STEP FOUR: Season with salt, pepper, and a pinch of celery salt. Bring to a boil and simmer for 20 minutes.

PRO TIP:

If you’re serving a crowd, you could keep this warm in your crockpot! 

HOW TO SERVE

Start this meal off with an appetizer of homemade salsa, Rotel dip, and tortilla chips. Top with a dollop of sour cream and shredded cheddar cheese. And don’t forget to serve it alongside our easy cornbread!

STORAGE

IN THE FRIDGE: If you have any leftovers from this white bean chicken chili recipe, you can store them in a container in the fridge for up to three days. Reheat bowls in the microwave or pop back on the stove to heat through before serving. 

IN THE FREEZER: You can store this white chili recipe in an airtight, freezer-safe container for up to three months. Just put it into the fridge the night before serving to thaw out and then reheat on the stove until warm. You may need to add a little bit of additional water or broth to thin it out when reheating. 

white bean chicken chili being picked up with a large spoon

Simple and delicious, you’ll love how easy it is to make this hearty and authentic white bean chicken chili from scratch. Staple ingredients are simmered with shredded chicken and spices for the perfect fast dinner that the entire family will love. 

FREQUENTLY ASKED QUESTIONS

How do you shred chicken?

To shred chicken, use two forks. Holding one in each hand, use them to pull the chicken pieces apart. You can also put the chicken in your food processor to shred it quickly.

Can I use dry beans for this recipe?

You could also use dry beans in this recipe and just take into consideration the time it will take to soak them before adding them into the pot.

Can I make this recipe in my crock pot?

You could make this in your crock pot and simmer on low for about 4 hours until all the chili thickens up.

MORE RECIPES YOU’LL LOVE

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A bowl of food on a plate

White Bean Chili 

5 from 1 vote
This white bean chili recipe features an easy prep and simple ingredients that simmer together in less than half an hour to make it the perfect weeknight dinner.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion chopped
  • 1 tablespoons garlic minced
  • 1 jalapeño minced, with or without seeds
  • 8 ounces fire-roasted green chiles diced
  • 2 cups rotisserie chicken shredded
  • 30 ounces white beans drained and rinsed
  • 32 ounces chicken broth
  • 2 cups water
  • salt and pepper to your liking
  • pinch celery salt
  • squeeze lime juice from half of a lime

Instructions
 

  • Saute onion and garlic in olive oil in a large pot on medium heat, when the onions are soft add the minced jalapeños and stir for about 1 minute.
  • Add green chilis with 1 cup chicken broth and 2 cups chicken to the pot. Stir until the chicken is warmed. Pour in the remaining chicken broth and water, then add white beans.
  • Season with salt, pepper, and a pinch of celery salt Bring to a boil and simmer for 20 minutes.
  • Serve in bowls and top with sour cream, avocado, and cilantro.

Notes

TIP: Wear disposable gloves when cutting the jalapeño peppers; the oils can burn skin. Make sure you also avoid touching your face.
TIP: Reserve your drained bean liquid—it’s a perfect thinner for chili and won’t water down your dish.
TIP: If you’re serving a crowd, you could keep this warm in your crockpot! 

Nutrition

Calories: 408kcal | Carbohydrates: 40g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 966mg | Potassium: 944mg | Fiber: 10g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 19mg | Calcium: 144mg | Iron: 6mg
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