The 30 Minute Best White Bean Chicken Chili Recipe (2024)


This white bean chicken chili recipe is made with canned white beans, and chicken in a creamy broth. This white bean chicken chili is ready in under 30mins, and freezes well!


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If you are a fan of classic chili then this easy white bean chicken chili recipe going to be your favorite too.

Give this white chicken chili recipe a try and you will definitely love this! It's my comfort food on cold days!

This recipe makes the very easy one-pot white bean chicken chili recipe that you are going to love.

With very simple ingredients and a straightforward method, fix your dinner in under 3o mins.

The 30 Minute Best White Bean Chicken Chili Recipe (1)

The best part of this recipe for white bean chicken chili is that you can use store-bought rotisserie chicken and shred it to use in the recipe or boil chicken breast and shred it to be added to the chili.

    White Chicken Chili Ingredients(What is in a white bean and chicken Chili?):

  • Shredded Chicken
  • White Beans / Lima Beans / Cannellini Beans
  • Heavy Cream
  • Monterey Jack + Cheddar
  • Chicken Stock
  • Spices: Dried Oregano, Smoked Paprika, Cayenne Pepper, Ground Cumin, Ground Coriander.

Frequently Asked Questions:

How to make white chili creamy?

One way to make chili creamy is by adding cream, that is how I have done in this recipe.

The next way to make the chili creamy is by adding coconut milk/ cashew milk / almond milk to the chili.

What is white chicken chili seasoning?

Spices used in the white chicken chili aredried oregano, smoked paprika, cayenne pepper, ground cumin, and ground coriander.

Which white beans are best for chili?

You can use the white beans of your choice. Lima Beans / Cannellini Beans / Navy Beans - choose whichever beans you have and they work well.

How To Thicken White Chicken Chili? / How To Make White Chicken Chili Thicker?

Boiling the chili once chicken stock is added till the stock reduces, is a way of reducing the water content in the chili.

To make the chili thicker, you can take half of the beans from the can, drain and wash them under running water and grind them with little water to make a puree of the beans.

Add this puree to the chili to make this thicker.

Another way is adding coconut milk.

What goes with white chicken chili? / What to serve with white chicken chili?

Serving cornbread is a great idea with chicken chili.

You can also serve some mashed potatoes, and steamed/sauteed veggies like broccoli, snap peas, and green beans.

Even Salad will work great with chicken chili.

Can I Freeze This White Chicken Chili?

Yes! Store the leftover chili in an airtight freezer-safe container and close the lid to avoid ice forming inside the container.

This stays good for more than a month. When you want to serve the chili, take the chili in the refrigerator section then either heat it on the lowest heat on the stovetop and let it simmer or microwave it.

What is the best cheese for white bean chili with chicken?

The cheese that works best for this recipe of best and easy white bean chicken chili is combination of Monterey jack and cheddar.

You can try adding parmesan and sharp cheddar too.

The 30 Minute Best White Bean Chicken Chili Recipe (2)

The 30 Minute Best White Bean Chicken Chili Recipe (3)

How to make white bean chicken chili?

Step1: In a dutch oven / soup pot,add olive oil.When its hot,add onion and garlic.

Saute this till onion is soft.

Step2: Add chopped chili(from can or freshly chopped).Saute further.
Add the spices mentioned and saute.

The 30 Minute Best White Bean Chicken Chili Recipe (4)

Step3:Next add drained beans(wash them once) and chicken shredded.

Step4: Next add chicken broth,mix well and let it simmer for 15 mins.

Reduce the heat and add cream and cheese mix.

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Step5: Let it simmer for the next 10 to 15 mins.Do not Boil it,let it simmer.

Serve with cilantro,lime wedges and sour cream.

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The 30 Minute Best White Bean Chicken Chili Recipe (7)

Tips To Make The Best White Chicken Chili Recipe:

  • Use store bought rotisserie chicken and shred it to use in the recipe.
  • You can optionally add the chicken breast in the chili and add stock,let it boil and later shred it in the pot itself OR
  • You can separately boil the chicken breast and shred it to be added to the chili.
  • Use the fresh chili or canned one as per heat tolerance. I have used mild heat chili in the recipe.
  • If you are using fresh chili then preferable use the combination of Jalapeno and Anaheim ,seeded and chopped well.
  • Use smoked paprika and cayenne as per your heat/spice tolerancetoo.
  • After adding the stock let the chili boil till the beans and chicken with chili is cooked very soft and stock is reduced. Next add the cream by reducing the flame to sim and let it simmer after adding cream.
  • You can also shred chicken with hand mixer or stand mixer.

The 30 Minute Best White Bean Chicken Chili Recipe (8)

The 30 Minute Best White Bean Chicken Chili Recipe (9)

Tools Used In Making Easy White Chicken Chili Recipe

You Will Love These Soup Recipes:

  • Creamy Chicken Tortellini Soup
  • One Pot Lasagna Soup
  • Minestrone Soup With Tortellini
  • Creamy Chunky Chicken Noodle Soup
  • Chinese Hot And Sour Soup
  • Creamy Chicken Gnocchi Soup
  • Easy Homemade Tomato Soup
  • Chicken Noodle Soup
  • Egg Drop Soup

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    The 30 Minute Best White Bean Chicken Chili Recipe (2024)

    FAQs

    How long can white chicken chili last in the fridge? ›

    Storing & freezing tips

    To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.

    Should chili be thick or soupy? ›

    Ideally, chili should simmer low and slow. This allows some of the liquid to evaporate and results in a thicker consistency and deeper, more complex flavor as the aromatics and spices release their superpowers.

    What is a thickening agent for white chili? ›

    Cornmeal is one of our go-to thickening agents for chili. Unlike all-purpose flour, this Southern pantry staple adds a subtle earthy flavor to the chili in addition to thickening it up. You can use white or yellow cornmeal that is fine to medium-grain.

    How much cornstarch to thicken white chicken chili? ›

    Cornstarch or Flour Slurry: Mix a tablespoon of cornstarch or flour with cold water to create a slurry. Stir the slurry into your chili and simmer until it thickens. Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously.

    When to add sour cream to chili? ›

    Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes. Remove chili from heat; stir in sour cream and whipping cream until incorporated. Serve hot and enjoy!

    Can I eat 8 day old chili? ›

    According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that.

    Is 7 day old chili safe to eat? ›

    Refrigerated canned chili leftovers stay safe to eat for up to 7 days. Note: Sometimes cans can become damaged during transportation. Do not eat the canned chili if the can is heavily dented, bloated, or leaking.

    Does tomato paste make chili thicker? ›

    Tomato paste. This is probably the easiest and maybe most common addition to add thickness to a chili recipe. Tomato paste is super thick and not only adds texture but adds a richer and deeper flavor to chili.

    Why put cornmeal in chili? ›

    Sprinkling in a tablespoon or so of cornmeal or polenta is a great way to thicken Southwestern-inspired chilis. Adding either of these to a hot pot of chili means that it'll absorb and help thicken the liquid after simmering for about 10 additional minutes.

    Should I drain the fat for chili? ›

    The best ground beef for chili has some fat, so 85% lean is ideal. Don't be tempted to use extra-lean beef or drain off the fat after browning the meat. The fat bastes the meat during cooking, which adds richness to the sauce and keeps the meat moist.

    What is the secret to really good chili? ›

    Only Add Flavorful Liquids

    Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

    What is the most important spice in chili? ›

    Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

    How to thicken white chicken chili with flour? ›

    Whisk together milk (any kind) and flour (gluten free, if you need it!) in a small dish then pour into the chili and stir to combine. Cover and cook on high for 30 minutes. This will give the chili just a touch of velvety thickness.

    What can I add to chili to make it more soupy? ›

    In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

    How do you thicken white sauce quickly? ›

    Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

    What makes white sauce thicker? ›

    To change the thickness of a white sauce, simply use more or less butter and flour (keeping them equal) while using the same amount of milk. Thin white sauce: Use 1 tablespoon of butter and 1 tablespoon of flour. Medium white sauce: Use 3 tablespoons of butter and 3 tablespoons of flour.

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