This White Bean Chicken Chili is a hearty and flavorful dish perfect for a cozy night in. Combining tender chicken breast, creamy white beans, and a blend of spices, this chili is both comforting and satisfying. The addition of corn kernels adds a touch of sweetness, while optional toppings like sour cream and shredded cheese elevate the dish to a new level of deliciousness.
While most of the ingredients for this White Bean Chicken Chili are common pantry staples, you might need to pick up a few items at the supermarket. Make sure to get white beans, which are essential for the creamy texture of the chili. Additionally, chicken broth is crucial for the base of the soup, and ground cumin and dried oregano are key spices that add depth of flavor. Don't forget the corn kernels for a hint of sweetness.

Ingredients For White Bean Chicken Chili
Olive oil: Used for sautéing the onions and garlic, adding a rich flavor base.
Onion: Provides a savory foundation and enhances the overall flavor.
Garlic: Adds a pungent and aromatic element to the chili.
Chicken breast: The main protein, diced for even cooking and tenderness.
White beans: The star ingredient, offering a creamy texture and mild flavor.
Chicken broth: Forms the base of the chili, adding depth and richness.
Ground cumin: A warm spice that adds earthiness and complexity.
Dried oregano: Provides a subtle herbal note that complements the other spices.
Chili powder: Adds a mild heat and a rich, smoky flavor.
Corn kernels: Adds a touch of sweetness and texture to the chili.
Salt and pepper: Essential for seasoning and balancing the flavors.
Sour cream: An optional topping that adds creaminess and tang.
Shredded cheese: An optional topping that adds richness and a gooey texture.
Technique Tip for This Recipe
When browning the chicken, make sure not to overcrowd the pot. Overcrowding can cause the chicken to steam rather than brown, which affects the flavor and texture. Cook the chicken in batches if necessary to ensure each piece gets a nice, golden-brown sear. This step adds depth to the overall flavor of your White Bean Chicken Chili.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.
garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic.
chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture and flavor.
white beans - Substitute with chickpeas: Chickpeas have a similar texture and can hold up well in chili.
chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.
ground cumin - Substitute with ground coriander: Ground coriander has a slightly different but complementary flavor profile.
dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor.
chili powder - Substitute with paprika: Paprika provides a mild heat and a similar color.
corn kernels - Substitute with frozen peas: Frozen peas add a sweet flavor and similar texture.
salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt.
pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different type of spiciness.
sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor.
shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is suitable for vegans.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
- Allow the white bean chicken chili to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
- Transfer the cooled chili into airtight containers. For easy portioning, consider using individual serving-sized containers.
- Label the containers with the date and contents. This will help you keep track of freshness and avoid any mystery meals in the future.
- Store the containers in the refrigerator if you plan to consume the chili within 3-4 days. Ensure the temperature is consistently below 40°F (4°C) to maintain food safety.
- For longer storage, place the containers in the freezer. The chili can be frozen for up to 3 months without significant loss of quality.
- When ready to reheat, thaw the frozen chili in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
- Reheat the chili on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between.
- If the chili appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
- Avoid reheating the chili multiple times, as this can degrade the quality and safety of the dish. Reheat only the portion you plan to eat.
- For an extra burst of freshness, consider adding a dollop of sour cream or a sprinkle of shredded cheese just before serving.
How to Reheat Leftovers
Stovetop Method:
- Place the leftover white bean chicken chili in a saucepan.
- Heat over medium-low heat, stirring occasionally to ensure even heating.
- Add a splash of chicken broth or water if the chili has thickened too much.
- Once heated through, serve hot and enjoy with optional toppings like sour cream and shredded cheese.
Microwave Method:
- Transfer the chili to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or a plate to prevent splatters.
- Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- Check the temperature and heat for an additional minute if necessary.
- Let it sit for a minute before serving to allow the heat to distribute evenly.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover chili in an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for 20-25 minutes, or until heated through.
- Stir halfway through the baking time to ensure even heating.
- Serve hot with your favorite toppings.
Slow Cooker Method:
- Transfer the leftover chili to your slow cooker.
- Set the slow cooker to low heat.
- Heat for 1-2 hours, stirring occasionally.
- Once heated through, serve directly from the slow cooker.
Double Boiler Method:
- Fill the bottom pot of a double boiler with water and bring it to a simmer.
- Place the chili in the top pot.
- Stir occasionally to ensure even heating.
- Heat until the chili is warmed through, then serve hot.
Best Tools for This Recipe
Large pot: Used for cooking the chili, allowing enough space for all ingredients to simmer together.
Wooden spoon: Ideal for stirring the ingredients without scratching the pot.
Chef's knife: Essential for chopping the onion and dicing the chicken breast.
Cutting board: Provides a safe and clean surface for chopping and dicing ingredients.
Measuring spoons: Necessary for accurately measuring the olive oil, cumin, oregano, and chili powder.
Can opener: Used to open the cans of white beans.
Colander: Useful for draining and rinsing the white beans.
Garlic press: Convenient for mincing the garlic cloves quickly.
Measuring cup: Needed for measuring the chicken broth and corn kernels.
Ladle: Perfect for serving the hot chili into bowls.
Grater: Handy if you choose to top the chili with freshly shredded cheese.
Mixing bowl: Optional, for mixing the sour cream with other ingredients if desired.
How to Save Time on This Recipe
Prep ingredients in advance: Chop the onion and garlic ahead of time. Dice the chicken breast and store it in the fridge until ready to use.
Use canned beans: Opt for canned white beans instead of dried ones to save soaking and cooking time.
Pre-measure spices: Measure out the cumin, oregano, and chili powder beforehand and keep them in a small bowl.
Frozen corn: Use frozen corn kernels instead of fresh to cut down on prep time.
One-pot cooking: Cook everything in one large pot to minimize cleanup.

White Bean Chicken Chili Recipe
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 lb Chicken breast, diced
- 2 cans White beans, drained and rinsed
- 4 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 1 cup Corn kernels
- to taste Salt and pepper
- 1 cup Sour cream (optional)
- 1 cup Shredded cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Add diced chicken and cook until browned.
- Add white beans, chicken broth, cumin, oregano, and chili powder. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add corn kernels and cook for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with sour cream and shredded cheese if desired.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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