White Bean Chicken Chili is a hearty, protein-packed dish with tender chicken, white beans, and a spicy kick that the whole family will love. This simple recipe is perfect for chilly fall days, and even the kids devour it! If you’re in the mood for more soups with chicken, make sure to check out my favorite chicken taco soup!
Why We Love White Bean Chicken Chili
Fall means chili season, and this version is always a hit. It’s quick to make, full of protein, and has a mild spice that’s kid-approved.
Cooking Tips
- Best Beans: Great Northern beans are ideal for their smooth texture. Navy or Cannellini beans work too, but may change the texture slightly.
- Simmer for Flavor: The longer it cooks, the better the flavors meld. This chili tastes even better the next day.
Slow Cooker Option
For an easy, hands-off version, use a slow cooker. Simply cover and cook on low for 2-4 hours or on warm for 4-6 hours. The slow cooker allows the flavors to deepen, making this chili even more delicious.
Storage and Reheating
To store leftovers, allow the chili to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, chili also freezes beautifully; simply portion it into freezer-safe containers or resealable bags, where it can last for up to 3 months. To reheat, warm the chili on the stovetop over medium heat, stirring occasionally until heated through. If reheating from frozen, let it thaw in the fridge overnight, then follow the same stovetop method. Alternatively, you can microwave individual portions, stirring halfway through for even heating.
Enjoy this cozy, nutritious White Bean Chicken Chili all season long!
White Bean Chicken Chili
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 2 teaspoons garlic, minced
- 1 can (14.5 ounces) chicken broth
- 1 jar (18.75 ounces) salsa verde
- 1 can (15.25 ounces) sweet corn, drained
- 1 can (16 ounces) diced fire-roasted tomatoes, drained
- ½ teaspoon dried oregano
- 3 cups rotisserie chicken, shredded
- 1 can (15 ounces) white beans, drained and rinsed
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 medium jalapeño, seeded and finely diced (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- In a Dutch oven or large pot, heat the vegetable oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook, stirring, for about 1 minute, until fragrant.
- Stir in the chicken broth, salsa verde, sweet corn, fire-roasted tomatoes, dried oregano, and ground cumin. Stir well to combine.
- Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes to blend the flavors.
- Add the shredded rotisserie chicken and drained white beans. Continue to simmer for an additional 5-10 minutes, or until the chicken and beans are warmed through.
- Taste and season with kosher salt and freshly ground black pepper as needed.
- Ladle the soup into bowls and garnish each serving with diced jalapeño and chopped fresh cilantro.
This recipe is adapted from iamhomesteader.com’s Chicken Chili.
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