White Bean Chicken Chili
White Bean Chicken Chili recipe is an incredibly delicious weeknight dinner that can be made with leftover smoked chicken in a rich broth with vegetables and white beans. A hearty meal that is sure to be a real family pleaser.
Chili is on the menu quite often at our house and is one of the best ways to feed a crowd. Great for game day gatherings, potlucks and family dinner get togethers. An easy one-pot meal to add to this week’s menu.
Ingredients for White Bean Chicken Chili:
- Olive Oil
- Diced Onions
- Diced Bell Peppers
- Minced Garlic
- Minced Jalapeño
- Canned White Beans (Navy Beans, Cannellini Beans, Great Northern Beans)
- Smoked Chicken, cooked chicken breasts or rotisserie chicken
- Chicken Broth
- Green Chile Powder or Chili Seasoning
- Dried Oregano
- Ground Cumin
- Kosher Salt
- Black Pepper
- Brown Sugar
- Shredded Cheddar Cheese for Serving
How to Make White Bean Chicken Chili:
- Add olive oil to a dutch oven or soup pan with onions, bell peppers, garlic and jalapeño.
- Cook over medium heat until vegetables are softened, about 10 minutes.
- Drain and rinse beans.
- Add half of the beans to a food processor.
- Process until smooth and set aside.
- Add shredded chicken to the vegetables, stir to combine.
- Pour in chicken broth plus brown sugar, spices, salt and pepper.
- Next, add pureed beans and whole beans. Use a whisk to incorporate the pureed beans. This will thicken the chili.
- Continue to cook over medium heat, stirring occasionally about 20 minutes.
- Lower to simmer to keep warm until ready to serve.
Serve with shredded cheese and additional jalapeños if desired.
Our Favorite Garnishes for Chicken Chili:
- Cojita Cheese
- Pepper Jack Cheese
- Green Onions
- Diced Tomatoes
- Lime Wedges
- Salsa
- Salsa Verde
- Sour Cream
- Cilantro
- Tortilla Chips
- Fritos
How to Store and Reheat:
- Store leftover chili in an airtight container in the refrigerator up to 4 days.
- Freeze in an airtight freezer container up to 6 months.
- Reheat in a pan with additional chicken broth if needed over medium heat, stirring until heated through.
Chicken chili is one of those dishes that gets better the next day. It’s easy to make a double batch to feed a crowd or to have for a quick and easy lunches through out the week.
Great Side Dishes for Chicken Chili:
You might also like our Grilled Chicken Parmesan Soup for a hearty weeknight dinner made with grilled chicken.
If you are looking for the best white bean chicken chili recipe, give this a try. It is a simple recipe with tons of delicious flavors that is sure to have everyone rushing to the dinner table .
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White Bean Chicken Chili
Ingredients
- ¼ cup olive oil
- 2 cups diced onions
- 1 cup diced bell peppers
- 3 garlic cloves minced
- 1 jalapeño diced
- 2 16 ounce cans Navy Beans or other white beans
- 1 pound diced or shredded cooked chicken
- 4 cups chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons green chile powder or red
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- shredded cheddar cheese for garnish optional
Instructions
- Add olive oil to a dutch oven or soup pan with onions, bell peppers, garlic and jalapeño.
- Cook over medium heat until vegetables are softened, about 10 minutes.
- Drain and rinse white beans.
- Add half of the beans to a food processor and process until smooth. Set aside.
- Add shredded chicken to the vegetables, stir to combine.
- Pour in chicken broth with green chile powder, brown sugar, oregano, cumin, salt and pepper.
- Next, whisk in pureed beans until well combined along with the whole beans.
- Continue to cook over medium heat, stirring occasionally about 20 minutes. Lower to simmer.
- Serve with shredded cheese and additional jalapeños if desired.
This was a fabulous bowl of chili!
This is so comforting and totally irresistible! Everyone at my house loved it.