White Bean Chicken Chili Recipe: Hearty Slow-Cooker Comfort

Shredded chicken, white northern beans, corn, and fire-roasted chiles give this quick and easy White Bean and Chicken Chili plenty of flavor. Serve it with cornbread for a satisfying weeknight meal.

Creating This Easy White Bean Chicken Chili

Think chili needs to be made with ground beef? This white bean and chicken chili is hearty and flavorful with shredded chicken and creamy white beans—no beef required.

Many stovetop white chicken chili recipes rely on heavy cream or cream cheese to create a rich texture. For a lighter take, this version uses a simple roux of flour, butter, and oil to thicken the chili, giving it a smooth, creamy consistency without extra heavy dairy.

White Bean and Chicken Chili Ingredients

For this easy white bean chicken chili you’ll need common pantry items and a few fresh ingredients:

• Butter
• Olive oil
• Onion
• Garlic
• Chicken broth
• Chicken breasts
• White northern beans
• Corn
• Fire-roasted green chiles
• All-purpose flour
• Dried herbs and spices

Scroll to the printable recipe card at the end of the post for exact quantities and step-by-step instructions.

How to Make White Bean and Chicken Chili

This stovetop chili is straightforward and can be ready in under an hour.

1. Sauté the chopped onion in butter and olive oil until translucent and tender. Add the minced garlic and cook another minute.
2. Whisk together the flour and spices, then add the mixture to the onions, stirring to combine and coat.
3. Slowly pour in chicken broth while stirring to prevent lumps, creating a smooth base.
4. Stir in the white beans (undrained), drained corn, and fire-roasted green chiles.
5. Add the chicken breasts and simmer until cooked through. Remove the chicken, shred it, and return it to the pot.
6. Serve hot, garnished with diced tomato and sliced green onion or cilantro if desired.

This summary covers the main steps. Refer to the printable recipe card below for full details and measurements.

Can This Recipe Be Made in Advance?

Yes. This chili keeps well in the refrigerator for up to five days and reheats easily on the stovetop or in the microwave.

What to Serve with White Chicken Chili

This creamy white bean and chicken chili pairs well with crusty bread, cornbread, or a simple side salad. Popular accompaniments include cornbread muffins, scones, or warm rolls.

Tips for the Best White Bean Chicken Chili

• Use the beans undrained to add flavor and body to the chili.
• Simmer the chicken only until cooked through—overcooking makes it tough and harder to shred.
• Top servings with cubed avocado, fresh cilantro, scallions, or crushed tortilla chips for texture and brightness.

More Easy Chili Recipes

If you enjoy this chili, try other variations like beefy kidney bean chili, pumpkin turkey chili, or vegetarian options featuring black beans, sweet potatoes, or roasted squash for seasonal twists.

White Bean Chicken Chili

Yield:
8 servings

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Shredded chicken, white northern beans, corn, and fire-roasted chiles combine for a quick, comforting white bean and chicken chili. Serve with cornbread for a complete meal.

Ingredients

• 2 Tbs butter
• 1 Tbs olive oil
• 1 large onion, chopped
• 1 tsp garlic, minced
• 1/4 c all-purpose flour
• 2 tsp cumin
• 2 tsp oregano
• 1 tsp parsley
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/2 tsp salt
• 32 oz chicken broth
• 2 large boneless, skinless chicken breasts
• 2 – 15 oz cans white northern beans
• 1 – 15 oz can corn, drained
• 1 – 4 oz can fire-roasted green chiles, diced

Instructions

1. Saute onion in butter and olive oil for 5–7 minutes, or until translucent and tender. Add garlic and sauté 1 minute more.
2. Combine flour, cumin, oregano, parsley, black pepper, paprika, and salt. Add to the onion and stir to combine. Slowly add chicken broth, stirring to eliminate any lumps.
3. Add the beans undrained, the drained corn, and the diced green chiles. Add the chicken breasts and simmer until cooked through.
4. Remove the chicken, shred it, and return it to the pot.
5. Serve topped with diced tomato and sliced green onion or cilantro, if desired.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 286
Total Fat: 7g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 36mg
Sodium: 765mg
Carbohydrates: 36g
Fiber: 9g
Sugar: 4g
Protein: 21g

Nutrition information is an estimate provided for convenience.

Did you make this?

If you try this recipe, share a photo on Instagram and tag @goodlifeeats with #goodlifeeatsrecipes—I’d love to see what you make.