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White Bean Chicken Chili

A thick, creamy chili that is high in protein and perfect for busy weeknights. Ready in about 35 minutes, this comforting dish can be customized for heat and is meal-prep friendly.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the base
  • 1 medium yellow onion, diced Base flavor.
  • 4 cloves garlic, minced Non-negotiable aroma and bite.
  • 1 medium jalapeño, seeded and minced Optional heat; keep seeds for extra kick.
Spices
  • 2 tsp ground cumin Warm, earthy backbone.
  • 1 tsp ground coriander Warm, earthy backbone.
  • 1 tsp dried oregano Preferably Mexican oregano.
  • 1 tsp smoked paprika Adds depth.
  • 1.5 tsp kosher salt Adjust to taste.
  • 0.5 tsp black pepper Adjust to taste.
Main ingredients
  • 4 cups chicken broth Low-sodium to control seasoning.
  • 3 cans white beans, drained and rinsed Cannellini, great northern, or navy.
  • 1 can green chiles, diced Mild flavor and brightness.
  • 3 cups cooked chicken, shredded Rotisserie, leftover grilled, or poached.
  • 0.5 cup Greek yogurt For creaminess; yogurt keeps it extra light.
  • 1 tbsp lime juice Finishing acidity that makes flavors pop.
  • 0.25 cup fresh cilantro, chopped Optional but recommended for freshness.
Optional add-ins and toppings
  • 1 cup corn Optional add-in.
  • 1 medium diced red bell pepper Optional add-in.
  • 1/2 tsp cayenne Optional add-in.
  • to taste avocado, shredded cheese, crushed tortilla chips, scallions, more cilantro, extra lime. For toppings.

Method
 

Preparation
  1. Heat oil in a large pot over medium. Add onion, a pinch of salt, and cook for 5–6 minutes until translucent.
  2. Stir in garlic and jalapeño; cook for 1 minute until fragrant.
Cooking
  1. Add cumin, coriander, oregano, smoked paprika, and black pepper. Stir for 30 seconds to wake up the flavors.
  2. Pour in chicken broth and green chiles. Bring to a gentle simmer.
  3. Add 2 cans of beans to the pot.
  4. Blend the remaining 1 can with 1 cup of the hot broth until smooth, then stir the purée back in.
  5. Add shredded chicken. Simmer for 10–12 minutes to meld flavors.
  6. If using raw chicken breasts, simmer for 15–18 minutes, then shred and return to the pot.
  7. Reduce heat to low. Whisk in Greek yogurt (or light cream cheese).
  8. Stir in lime juice and cilantro.
  9. Taste and adjust salt and pepper. If you want it thicker, simmer uncovered for 5 more minutes. If thinner, add a splash of broth.
Serving
  1. Ladle into bowls and top with avocado, cheese, chips, and scallions. Hit it with more lime if you’re feeling zesty.

Notes

Store in airtight containers for 4 days in the fridge. For the best results, keep toppings separate to maintain texture and crunch.