This White Bean Chicken Chili is a hearty and flavorful soup made with chicken, white beans and corn in a delicious broth. Garnished with avocado and fresh herbs, it’s a great option for a cozy meal on any day.

White Bean Chicken Chili in a white bowl topped with avocado, cilantro, and chili flakes.

This White Bean Chicken Chili is one of the most delicious recipes I love to cook with minimal effort. It’s amazing how something that you throw in a crock pot together can come out so delicious and it’s healthy at the same time. Just like my Beef Chili!

Most chicken chili recipes calls for chicken thighs but I made it a little more healthy and used boneless & skinless chicken breast. I also omit the sour cream as a topping but you’re more than welcome to use it if that’s your thing……or you could use nonfat greek yogurt as a healthy alternative 🙂

Why you’ll love this recipe

  • So healthy – It’s packed with protein, it’s low fat and low calories.
  • So flavorful! – The spices add delicious depth of flavors and the toppings add a fresh taste.
  • Perfect for meal prep – One pot meals are always a favorite and you’ll have lots of leftovers for another day or two.
White Bean Chicken Chili in a white bowl topped with avocado, cilantro, and chili flakes.

**This post was originally published on Jan 2017. It has been updated to be more helpful.

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What’s in this Chicken Chili?

For this recipe we’ll use a few ingredients that most likely you already have in your pantry or fridge.

  • The stars of this recipe are the chicken and beans. We’ll use boneless, skinless chicken breast (uncooked) since it’s low in fat and high in protein. For beans use preferably cannellini, white kidney, or great northern. Your choice 🙂
  • The veggies are onion, jalapeño, fresh garlic (avoid the jar stuff), a can of green chiles, and frozen corn (fire roasted preferably). Must have toppings are avocado & cilantro….do not skip! It adds so much flavor to the soup.
  • The spices are ground cumin, ground coriander, kosher salt and fresh ground pepper.
  • Also homemade chicken stock or low-sodium chicken broth. Note: when buying chicken broth, do not buy the canned stuff. The ones in boxes have much better flavor!
White Bean Chicken Chili in a white bowl topped with avocado and cilantro.

How To Make White Bean Chicken Chili

  1. In a 6 quart crock-pot, add the chicken, onions, jalapeño, garlic, chiles, spices and chicken stock.
  2. Cover, and cook on high 4 hours or low 6–8 hours.
Shredding chicken in a small bowl with two forks.
  1. When the chicken is cooked (in about 3.5 hours if cooked on high), transfer the chicken to a small bowl and shred with 2 forks (or do directly in the pot), then transfer back to the pot.
cooking the chili in a black slow cooker pot. Beans and corn on the side.
  1. Add the beans and corn; cover and cook on high for 30 minutes.
  2. Taste and season with salt and pepper, if needed.

What size crockpot should I use?

Everything will fit perfectly in a 5 to 6 quart crockpot.

Chicken chili in a black crock pot.


How to Store & Reheat

  • Fridge: If you’re planning to eat the leftover chili within a couple of days, store in the fridge in an airtight container. 
  • Freezer: This chili will perfectly last up to three months in the freezer in an airtight container.

Reheating

Place the chili in a small saucepan and reheat over medium heat, stirring occasionally, until hot; or reheat in the microwave for 2 or 3 minutes per bowl. Do not boil since the beans will become mushy.

What to serve with White Chicken Chili

This chicken chili it’s a complete meal and fortunately doesn’t need extra dishes to serve it with. However there are a few things you can add to make it feel complete.

  • Top with avocado and cilantro.
  • A squeeze of fresh lime juice and hot sauce are optional but highly recommended.
  • Tortilla chips or cornbread make a great companion as well
White Bean Chili in a white bowl topped with avocado, cilantro, and chili flakes.

I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact  me and I’ll get back to you asap. Gracias!!!! xx, Ana

Print Recipe:

Chicken chili in a black crock pot.

White Bean Chicken Chili Recipe

Servings 12 cups
Ana Frias
5 from 8 votes
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
This White Bean Chicken Chili is a hearty and flavorful soup made with chicken, white beans and corn in a delicious broth. Garnished with avocado and fresh herbs, it’s a great option for a cozy meal on any day.

Equipment

  • 6 quart crockpot
12 cups

Ingredients  

  • 2 pounds boneless skinless chicken breast, sliced in large chunks (uncooked).
  • 1 large onion finely chopped.
  • 1 medium jalapeño seeded, finely chopped.
  • 4 garlic cloves finely chopped.
  • 1 7-ounce can diced green chiles, preferably "fire-roasted".
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoons kosher salt plus more if needed according to taste.
  • ½ teaspoon freshly ground pepper plus more
  • 6 cups homemade chicken stock or low-sodium chicken broth
  • 1 ½ cups frozen corn
  • 3 15-ounce cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed.
Suggested Toppings
  • avocado, fresh cilantro, hot sauce and a dash of hot sauce.
  • Serve with tortilla chips, corn bread, saltines or crackers.

Instructions 

  • In a 6 quart crock-pot, add the chicken, onions, jalapeño, garlic, chiles, spices and chicken stock
    2 pounds boneless, 1 large onion, 1 medium jalapeño, 4 garlic cloves, 1 7-ounce can diced green chiles,, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 3 teaspoons kosher salt, ½ teaspoon freshly ground pepper plus more, 6 cups homemade chicken stock or low-sodium chicken broth
  • Cover, and cook on high 4 hours or low 6–8 hours.
  • When the chicken is cooked (in about 3.5 hours if cooked on high), transfer the chicken to a small bowl and shred with 2 forks (or do directly in the pot), then transfer back to the pot.
  • Add the beans and corn; cover and cook on high for 30 minutes.
    1 ½ cups frozen corn, 3 15-ounce cans white beans,
  • Taste and season with salt and pepper, if needed.
  • To serve top with avocado, cilantro, a squeeze of lime and hot sauce. Tortilla chips or cornbread make a great pairing.

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Nutrition

Serving: 1cup | Calories: 243kcal | Carbohydrates: 31g | Protein: 25g | Fat: 2g | Cholesterol: 37mg | Sodium: 1183mg | Fiber: 8g | Sugar: 2g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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5 Comments

  1. I just found blog, and it all looks super delicious! I can’t wait to try out your recipes :)And do I see an avocado in the soup? O.o Best wishes, Kate.