Delicious White Bean Chicken Chili – Ready in 30 Minutes!
Whenever I’m short on time but still want something cozy, hearty, and packed with flavor, this White Bean Chicken Chili is my go-to. It’s everything I love in a comforting meal—creamy, filling, and just the right amount of spice.
Plus, it comes together in only 30 minutes, making it perfect for weeknight dinners, meal prep, or when I just need a big bowl of feel-good food fast.
This chili is light enough to enjoy year-round but still has that rich, satisfying flavor that makes you feel like you’re indulging. It’s packed with protein, fiber, and creamy goodness—all with minimal effort.
Why You’ll Love This White Bean Chicken Chili
🍗 Loaded with protein from tender shredded chicken
🌶️ Mildly spicy with a warm chili flavor (easy to adjust!)
⏱️ Quick and easy – ready in just 30 minutes
🥣 Creamy and hearty without feeling too heavy
🌿 Naturally gluten-free and easy to make dairy-free
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon chili powder (optional, for extra heat)
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 (15 oz) cans white beans (drained and rinsed)
- 2 cups chicken broth
- ½ cup sour cream or Greek yogurt
- ½ cup milk or half-and-half
- Salt and pepper, to taste
- Fresh lime juice, for brightness
- Fresh cilantro, green onions, or shredded cheese, for topping
How to Make White Bean Chicken Chili
🧅 In a large pot, heat olive oil over medium heat. Sauté the chopped onion until soft, about 4–5 minutes. Add the garlic and cook for 30 seconds, until fragrant.
🌶️ Stir in green chiles, cumin, oregano, and chili powder. Cook for another minute to toast the spices and release their aroma.
🍗 Add the shredded chicken, white beans, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for about 10–15 minutes, allowing the flavors to meld.
🥄 Stir in the sour cream and milk. Simmer for another 2–3 minutes, stirring often, until everything is creamy and warmed through.
🍋 Finish with a squeeze of fresh lime juice. Taste and adjust seasoning with salt and pepper as needed.
🧀 Serve hot, topped with your favorite chili fixings like shredded cheese, chopped cilantro, green onions, or a dollop of Greek yogurt.
Optional Add-Ins and Swaps
🌽 Add frozen corn for a little sweetness and crunch
🥑 Top with avocado slices for creamy texture
🌶️ Use jalapeños if you want more heat
🥬 Stir in spinach or kale for a veggie boost
🥣 Blend a portion of the soup if you prefer it extra creamy
Tips for the Best White Bean Chicken Chili
✔ Use rotisserie chicken to save time and add flavor
✔ Rinse your canned beans to reduce sodium
✔ Don’t skip the lime juice – it balances the richness
✔ Adjust spice levels by playing with chili powder or green chiles
Storage and Reheating
📦 Store leftovers in an airtight container in the fridge for up to 4 days
❄️ Freeze for up to 3 months – just cool completely first
🔥 Reheat on the stovetop or in the microwave, stirring occasionally
Final Thoughts
This White Bean Chicken Chili is proof that fast meals can still be hearty, flavorful, and soul-soothing. It’s one of those recipes I come back to over and over again, especially on busy nights when I want something comforting without the wait.
Give it a try and let this creamy, cozy chili become a staple in your kitchen too!
