Spicy White Bean Chicken Chili

Warm, flavorful, and just the right amount of spice, this hearty white bean chicken chili is a one-pot wonder that’s ready to satisfy your cravings.

This Spicy White Bean Chicken Chili delivers warmth and comfort in every spoonful. Succulent chicken, tender white beans, and smoky spices simmer together to create a hearty, flavorful dish with just the right amount of kick. A rich broth thickened by mashing the beans or blending them with tortilla chips gives it a velvety texture, while fresh jalapeños and green chiles add a layer of heat that lingers pleasantly. Whether you’re gathering around the table for a casual family meal or serving up a cozy weekend dish, this chili will quickly become a go-to favorite for chilly evenings.

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1-2 jalapeños, diced (remove seeds for less heat)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 cups low-sodium chicken broth
2 (15 oz) cans of white beans (Great Northern or Cannellini), rinsed and drained
1 (4 oz) can diced green chiles
1 cup frozen corn
1.5 lbs boneless, skinless chicken breasts
Salt and pepper to taste
¼ cup sour cream (optional for creaminess)
Juice of 1 lime
½ cup fresh cilantro, chopped
Toppings: shredded cheese, diced avocado, tortilla chips, more cilantro, lime wedges

Instructions

Prep the chicken: Season the chicken breasts with salt and pepper. Set aside.
Cook aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and jalapeños and sauté for about 5 minutes until soft. Add minced garlic and cook for another minute.
Spice it up: Add cumin, chili powder, paprika, and oregano to the pot. Stir for about 30 seconds to bloom the spices, releasing their aroma and intensifying the flavor.
Build the base: Pour in the chicken broth, white beans, diced green chiles, and corn. Stir to combine. Add the chicken breasts whole and bring the chili to a gentle boil. Lower the heat to medium-low and let it simmer uncovered for 20-25 minutes, until the chicken is fully cooked and the flavors meld.
Shred the chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir to mix.
Thicken the chili: Mash about 1/2 cup of the beans with a fork or a potato masher, or blend some of the chili for a thicker texture. You can also whisk 2 tablespoons of cornstarch with a bit of cold water and stir it into the chili if you’d like it even thicker.
Finish with lime and cilantro: Stir in fresh lime juice and chopped cilantro to brighten the flavors. Adjust seasoning with salt and pepper as needed.
Optional creaminess: For a creamier chili, stir in ¼ cup sour cream or a bit of heavy cream at the end. Let it heat through but avoid boiling to prevent curdling.
Serve: Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, diced avocado, tortilla chips, extra cilantro, or a squeeze of lime.

Tips & Tricks

Spice level: Adjust the spiciness by using fewer jalapeños or adding more diced green chiles for extra heat.
Texture: Mashing or blending part of the beans gives the chili a thicker texture without the need for heavy cream or flour. Alternatively, tortilla chips blended into the chili can add thickness and a mild corn flavor.
Make it ahead: This chili freezes well for up to 3 months. Just cool completely before storing in airtight containers.