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.
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Best White Chicken Chili
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 🙂
This recipe is a total win—it’s super healthy, packed with protein while being low in fat and calories. The flavors? So tasty, with spices that really bring it to life and fresh toppings that give it a nice kick. Plus, it’s perfect for meal prep since it’s a one-pot dish, and you’ll have enough leftovers to keep you set for a couple more days. Can’t beat that!
🩷 xoxo, Ana
**This post was originally published on Jan 2017. It has been updated to be more helpful.
Ingredients
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!
How To Make White Bean Chicken Chili
- In a 6 quart crock-pot, add the chicken, onions, jalapeño, garlic, chiles, spices and chicken stock.
- 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.
- 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.
How to Store
- 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
This recipe is 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
More Soups To Try
Print Recipe
White Bean Chicken Chili Recipe
Equipment
- 6 quart crockpot
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 stock2 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.
Fantastic recipe with wonderful flavors that make you want more!
Mmmmm 😋 Que delicia de receta y muy saludable!! Muchas Gracias Ana !! ⭐️⭐️⭐️⭐️⭐️
I’m making this tomorrow for dinner, Ana! Super excited!
Hi Nicole! I’m sure it turned out great! Yum!
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.
This recipe looks so yummy! I will definitely try to cook it since it’s very easy.
Thanks Ana for sharing!