This easy white bean chicken chili is the best when you’re craving a simple Tex-Mex meal. Shredded chicken, white beans, onion, jalapeno, chilies and seasonings simmer together to produce a tasty meal in less than 30 minutes.
Start this meal off with an appetizer of homemade salsa, Rotel dip, and chips. And don’t forget to serve it alongside our easy cornbread!
MORE: Chili | Beef Chili | Sweet Potato Chili | Turkey Chili
White Bean Chicken Chili Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 1 tbsp minced garlic
- 1 minced jalapeno
- 2 4-ounce cans of fire-roasted diced green chilies
- 2 cups of rotisserie chicken, shredded
- 2 15-ounce cans of drained and rinsed white beans
- 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 recipe. I threw in kidney beans once as well!
MEAT: I love using a 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. Try this Instant Pot turkey breast. recipe to cook it fast.
VEGETARIAN: You could completely omit the chicken and add more beans to make this a vegetarian recipe.
SPICY: You can kick up the heat by leaving the seeds in your jalapenos and/or adding more jalapenos to the recipe. I’ve also added a little creamy salsa verde to this recipe before to give it a little more heat. You could also add in a dash of crushed red pepper flakes.
ADD-INS: You could also add corn to this recipe. Just add some frozen corn towards the end of cooking. You could also add chopped green peppers.
TOPPINGS: You can serve in bowls topped with sour cream, shredded cheddar cheese, shredded pepper jack cheese, avocado, tomatoes, cilantro, or parsley. You could also top with sliced jalapenos if you’d like an extra kick!
How to Make White Bean Chicken Chili
STEP ONE: Saute onion and garlic in olive oil in a large pot on medium heat, when the onions are soft add the minced jalapenos and stir for about 1 minute.
STEP TWO: Add green chili with 1 cup chicken broth and 2 cups chicken to the pot, stir until chicken is warmed.
STEP THREE: Pour in remaining chicken broth and water, then add white beans.
STEP FOUR: Season with salt, pepper, and 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!
Storing This Chili
FRIDGE: If you have any leftovers, you can store 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.
FREEZER: You can store this white bean chicken chili in an airtight, freezer-safe container for up to three months. Just put into the fridge the night before serving to thaw out and then reheat on the stove until warm. You may need to add some additional water or broth to thin it out when reheating.
Simple and delicious, you’ll love how easy it is to make this hearty and authentic white bean chicken chili from scratch. Staple ingredients like onion, garlic, jalapeno, and beans are simmered with shredded chicken and spices for the perfect fast dinner that the entire family will love.
More Recipes You’ll Love
SOUP:Tomato Soup | Hamburger Soup
TEX-MEX: Taquitos | Taco Bake | Mexican Casserole
DESSERTS: Peanut Butter Lasagna | Banana Pudding
White Bean Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 1 tablespoon minced garlic
- 1 minced jalapeno with or without seeds, how spicy do you like it?
- 2 4- ounce cans of fire-roasted diced green chilies
- 2 cups of rotisserie chicken shredded
- 2 15- ounce cans of drained and rinsed white beans
- 1 32- ounce box of chicken broth
- 2 cups of water
- salt and pepper to your liking
- pinch of celery salt
- squeeze of 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 jalapenos and stir for about 1 minute.
- Add green chilis with 1 cup chicken broth and 2 cups chicken to the pot, stir until chicken is warmed. Pour in remaining chicken broth and water, then add white beans.
- Season with salt, pepper, and pinch of celery salt Bring to a boil and simmer for 20 minutes.
- Serve in bowls and top with sour cream, avocado, and cilantro and Enjoy!!
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