White Bean Chicken Chili Recipe

I absolutely love sharing this White Bean Chicken Chili Recipe because it’s a perfect blend of hearty and healthy that warms you up from the inside out. It’s one of those dishes that feels like a hug on a chilly day, yet it’s light enough to enjoy any time you want something comforting without feeling weighed down.

When I first tried this recipe, I was hooked on how the roasted jalapeños add this subtle smoky heat that makes every bite exciting. You’ll find that it’s a fantastic slow cooker meal to set and forget, coming back to a rich, flavorful chili that tastes like it simmered all day — and with white beans and chicken breast, it’s packed with protein and fiber too.

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Ingredients You’ll Need

Each ingredient in this White Bean Chicken Chili Recipe plays a key role — from the smoky roasted jalapeños to the creamy white beans and tender chicken that soak up all those delicious spices. I like to shop for fresh jalapeños and good-quality chicken breasts to make sure your chili turns out just right.

• Jalapeño peppers: Roasting these adds wonderful smoky depth—don’t skip this step!
• Olive oil: Use a good-quality extra virgin for sautéing the aromatics.
• Garlic: Fresh minced garlic is best for that punchy, savory layer.
• Yellow onion: Diced small so it softens and blends perfectly.
• Cumin: Ground cumin brings warm, earthy notes essential for chili.
• Boneless skinless chicken breasts: Lean protein that stays tender in slow cooking.
• Roasted green chilies (canned): Adds a mild heat and complexity.
• White beans (canned, drained): Cannellini or great northern beans work wonderfully.
• Unsalted chicken stock: Controls the salt and richness in the broth.
• Corn (canned): Sweetness that balances the spiciness and texture.
• Kosher salt: Season thoughtfully and adjust to taste at the end.
• Black pepper: Freshly ground for the best flavor punch.

Variations

One of the things I love about this White Bean Chicken Chili Recipe is how easy it is to tweak to your liking. Whether you want it spicier, milder, or packed with extra veggies, feel free to play around and make it your own.

• Make it spicier: I like to leave the jalapeño seeds in and add a pinch of cayenne for an extra kick that my family loves.
• Vegetarian version: Swap chicken for extra beans or diced potatoes – I’ve done this before, and it’s still hearty and delicious!
• Slow cooker vs. stove: If you’re short on time, simmer it gently on the stove for 45 minutes – just watch the liquid levels.
• Seasonal twists: Toss in some diced sweet potatoes or butternut squash in fall for a cozy upgrade.

How to Make White Bean Chicken Chili Recipe

Step 1: Roast the Jalapeños for Smoky Flavor

This roasting step is what sets this chili apart. Turn your oven on broil and line a small baking sheet with foil. Space out your jalapeños so they roast evenly, then pop them on the top rack. Keep an eye on them and turn a couple of times until all sides blister and char—this usually takes about 15 minutes. After roasting, cover them tightly with plastic wrap to trap the steam; it helps loosen the skin, making peeling a breeze later.

Step 2: Peel and Prep the Peppers

Once cooled, gently peel off the jalapeño skin and remove the stems. If you prefer a milder chili, scoop out all the seeds—but if you like a little fire, keep some or all of them. This is your chance to control the heat, so adjust based on your taste!

Step 3: Microwave Aromatics for Quick Softening

Rather than stovetop sautéing, I find microwaving the olive oil with diced onions, minced garlic, and cumin speeds things up and softens the flavors beautifully. Microwave for 3 minutes, stir, then cook an additional 2 minutes. You want the onions tender but not browned.

Step 4: Assemble Everything in the Slow Cooker

Place the softened aromatics, whole chicken breasts, half of the roasted green chilies, corn, half the white beans, and half the chicken stock into your slow cooker. This builds the base of your chili with layers of flavor.

Step 5: Puree the Pepper and Bean Mixture

In a blender, combine remaining roasted green chilies, your peeled jalapeños, remaining beans, and the rest of the chicken stock. Blend until smooth but not watery—about 45 seconds. Add this creamy mixture back into the slow cooker for that rich chili texture everyone loves.

Step 6: Slow Cook and Season

Add kosher salt and black pepper, then cover and cook on high for about 3 hours or low for 6 hours. This slow cooking melts flavors together and keeps the chicken juicy and tender without drying out.

Step 7: Shred Chicken and Final Stir

Remove the chicken breasts, shred them with two forks or cut into bite-sized cubes, then stir them back into the slow cooker. Give your chili one last taste and adjust salt and pepper if needed before serving.

How to Serve White Bean Chicken Chili Recipe

Garnishes

I’m a big fan of topping this chili with fresh cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of lime to brighten it up. Shredded cheddar or pepper jack cheese adds a creamy, melty finish, while crunchy tortilla strips give awesome texture. Avocado slices or diced green onions work great too!

Side Dishes

My go-to sides with this chili are simple cornbread or warm flour tortillas for dipping. A crisp green salad or roasted vegetables round out the meal nicely if you want something lighter on the side.

Creative Ways to Present

For family gatherings, I like to serve the chili in mini pumpkin bowls or individual bread bowls—it makes the meal feel festive and fun. A DIY topping bar lets everyone customize their bowl with garnishes, which always gets rave reviews from guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover White Bean Chicken Chili in airtight containers in the fridge for up to 4 days. It tastes even better the next day once the flavors have mingled overnight.

Freezing

This chili freezes beautifully—I portion it into freezer-safe containers or heavy-duty ziplock bags and store it for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring occasionally to avoid sticking and preserve the creamy texture. If it gets too thick, add a splash of chicken stock or water to loosen it up.

FAQs

Final Thoughts

This White Bean Chicken Chili Recipe has become one of my favorite staples, especially when I want something nourishing and easy that the whole family can enjoy. It’s one of those recipes that feels impressive but is really no fuss, and knowing you’ve got a pot of comforting chili waiting at the end of the day is such a relief. I really hope you give it a try and find it as rewarding and tasty as I do—it might just become your go-to chili too!

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