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White Bean Chicken Chili

White Bean Chicken Chili

Hearty White Bean Chicken Chili with Green Chile Heat

This chili breaks from tradition in the best way — tender shredded chicken mingles with creamy white beans while green chiles add just enough warmth to keep things interesting. The final swirl of heavy cream brings everything together into something that's both satisfying and surprisingly light.

AmericanDinnerSoupComfort FoodHealthyOne PotChickenWinter
Prep15 min
Cook25 min
Total40 min
Servings6
Difficultyeasy

Ingredients

  • 1 tbspextra-virgin olive oil
  • 1 mediumyellow onion, finely chopped
  • 1 tbspfresh garlic, minced
  • 2 mediumfresh green chiles (Hatch or Anaheim), sliced(optional)
  • 1 tspground cumin
  • 1 tspdried oregano, preferably Mexican
  • 1 lbboneless, skinless chicken breasts
  • 3½ cupgood-quality chicken broth
  • 1 tspkosher salt
  • ½ tspfreshly ground black pepper
  • 2 15 oz canscannellini or great northern beans, drained and rinsed
  • 1½ cupfrozen corn kernels
  • ½ cupheavy cream

Toppings

  • ¼ cupfresh cilantro, roughly chopped(optional)
  • 1 lime, cut into wedges(optional)
  • ¼ cupsharp cheddar cheese, freshly shredded(optional)
  • 1 cupsturdy tortilla chips for serving(optional)

Instructions

  1. Warm the olive oil in a large stockpot over medium-high heat until it shimmers. Add the chopped onion, garlic, and green chiles, stirring frequently until the onion turns translucent and everything smells aromatic — about 2-3 minutes. Fold in the cumin and oregano, letting them bloom for just 30 seconds.
    ⏱ 3 min
  2. Nestle the whole chicken breasts into the pot and pour in the broth. Season generously with salt and pepper, then reduce the heat to medium and cover. Let it come to a gentle simmer and cook until the chicken feels firm and cooked through when pressed, about 12-15 minutes.
    ⏱ 15 min
  3. Carefully transfer the chicken to a cutting board and use two forks to shred it into bite-sized pieces. The meat should pull apart easily if it's properly cooked. Return all the shredded chicken to the pot and give everything a good stir.
  4. Fold in the drained white beans and let them heat through completely, about 5-7 minutes. For a heartier texture, use a potato masher to lightly crush about one-third of the beans against the bottom of the pot — this helps thicken the chili naturally.
    ⏱ 7 min
  5. Pour in the corn and heavy cream, stirring everything together until the cream is fully incorporated and the mixture looks silky. Continue cooking for 2-3 minutes, stirring occasionally, until the flavors meld and the chili reaches your preferred consistency.
    ⏱ 3 min
  6. Ladle into bowls and let everyone customize with their preferred toppings — a squeeze of fresh lime brightens everything, while cilantro adds color and the cheese provides richness. Serve with tortilla chips for scooping.