White Bean Chicken Chili

This White Bean Chicken Chili recipe is made with chicken, cannellini beans, canned green chilies, onion, garlic and traditional Mexican seasoning.  It’s SO good and it’s a  hearty and super easy white bean chili recipe to make.  

This is the best white chicken chili recipe to make when you’re pinched for time.  It has an incredible combo of flavors that your whole family will love!

My family loves this white bean chili a little on the brothy side.  If you prefer a thicker chili, then don’t add any extra broth or water per the instructions.  We love to make this chili all year long, but especially during the cold winter months! It’s SO good!! We love to make a large pot of it on a Sunday so we have it to enjoy for lunch or dinner during the week.

White Bean Chicken Chili Recipe

•  Chicken. We use cooked rotisserie chicken, cut into bite-sized pieces.
•  Aromatics. Onion and garlic add a lot of flavor to this chili.
•  Seasoning. We use a mix of ground cumin, coriander and ground oregano.
•  Canned green chiles.These chiles add a ton of flavor to the chili.
•  Beans. We use Cannellini beans, but you could use Great Northern Beans or even small white navy beans if you prefer.
•  Chicken broth. We use Low-sodium chicken broth, which also adds a nice flavor.

Find printable recipe with measurements below.

How to Make White Bean And Chicken Chili

1. Cook aromatics. Heat the olive oil in a large Dutch oven over medium-high heat. Add chopped onion to pan and cook for about 5-6 minutes or until tender, stir frequently. Stir in the green onion and garlic and cook for another 2-3 minutes, stir frequently
2. Add seasoning. Add cumin, coriander, and ground oregano.  Stir to blend.
3. Stir in green chiles. Add the canned green chiles and cook for another 2-3 minutes.
4. Pour in beans and broth. Pour in the cannellini beans, chicken broth and water. Bring to a simmer then reduce heat.
5. Add chicken. Stir in the chopped cooked chicken pieces.
6. Simmer. Cover and simmer on low for 20-30 minutes.
7. Serve. Serve this White Bean Chicken Chile with your favorite toppings like homemade tortilla chips or strips, avocado, grated cheese and sour cream.

How To Store Leftovers

Store leftover chili in an airtight container in the refrigerator. If properly stored, leftovers should last up to 5 days. You can easily reheat this chili in a pot on the stovetop for a quick and delicious meal.

More Dinner Recipes

• Mexican Lentil Soup
• Lentil Chili
• Chicken Tortilla Soup
• Vegan Tortilla Soup
• Taco Soup
• Caldo de Pollo
• Mexican Chicken Posole

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Yield: 6 servings

White Bean Chicken Chili

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

This White Bean Chicken Chili recipe is made with chicken, cannellini beans, canned green chilies, onion, garlic and traditional Mexican seasoning.  It's SO good and it's a  hearty and super easy white bean chili recipe to make.  

Ingredients

• 2 pounds boneless chicken breast, cut into bite-sized pieces
• 2-3 tablespoons extra-virgin olive oil
• 2 cups finely chopped onion (1 large onion)
• 3 green onion, sliced whites and light green parts
• 2 garlic cloves, finely minced
• 1-1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground oregano
• 1 4.5-ounce can chopped Ortega green chiles, drained
• 2 15.5-ounce cans cannellini beans, drained
• 1 14-ounce can low-sodium chicken broth
• 1 cup water or more chicken broth

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add onion to the pan and cook for about 5-6 minutes or until tender, stir frequently.
3. Add the green onion and garlic and cook for another 2-3 minutes, stir frequently
4. Add cumin, coriander, and ground oregano, and stir to blend.
5. Add the green chilies and cook for another 2-3 minutes.
6. Pour in the cannellini beans, chicken broth and water.
7. Bring to a simmer then reduce heat.
8. Add the chopped chicken pieces.
9. Cover and simmer on low for another 15-20 minutes.
10. Serve with slices of tortilla chips, sliced avocado, grated cheese and sour cream.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 480Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 129mgSodium: 298mgCarbohydrates: 31gFiber: 7gSugar: 5gProtein: 58g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.