White Bean Chicken Chili: Pure Joy

You know those nights? The ones where the clock feels like it’s speeding up, and the thought of chopping a million things makes you want to just order pizza? I definitely remember those days! For a long time, the kitchen felt like the last place I wanted to be after a long day. But discovering how simple, soul-satisfying food can actually be a relief, not a chore, changed everything for me. That’s why I’m so excited about this white bean chicken chili. It’s genuinely a hug in a bowl, so comforting with its mild flavor and creamy texture, and it’s honestly a lifesaver on busy weeknights. It proves that truly delicious food doesn’t need to be complicated at all. You can read more about my kitchen journey here!

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Why You’ll Love This White Bean Chicken Chili

This white bean chicken chili is a total game-changer for busy nights! It’s genuinely an easy weeknight chili that comes together so fast. Plus, it’s a wonderfully healthy chicken chili that’s mild enough for everyone to enjoy. You get that comforting, creamy goodness without any fuss, which honestly makes it a weeknight superhero in my book!

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Ingredients for White Bean Chicken Chili

Alright, let’s talk about what you’ll need to whip up this amazing white bean chicken chili. It’s really all about simple, wholesome ingredients that come together beautifully. You’ll want:

• 1 tablespoon olive oil (just a drizzle to get things started)
• 1 pound boneless, skinless chicken breasts, cut into bite-sized 1-inch pieces (easier to eat!)
• 1 medium yellow onion, chopped (for that sweet, foundational flavor)
• 2 cloves garlic, minced (because garlic makes everything better, right?)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder (just a little warmth!)
• 1/4 teaspoon cayenne pepper (this is optional, for a tiny kick if you like)
• 4 cups low-sodium chicken broth (gives it that yummy liquid base)
• 2 (15-ounce) cans cannellini beans, rinsed and drained (these make it so creamy!)
• 1 (4-ounce) can diced green chilies (for a little extra flavor zing)
• 1 cup shredded Monterey Jack cheese (for that melty, dreamy finish)
• 1/2 cup sour cream (to dollop on top – yum!)
• 1/4 cup chopped fresh cilantro (for a pop of freshness); Salt and black pepper to taste (always taste and adjust!)

See? Nothing too fancy, just good stuff that makes a fantastic chili.

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Easy White Bean Chicken Chili: Step-by-Step Instructions

Okay, so making this white bean chicken chili is honestly so straightforward, you’ll be surprised. It’s one of those recipes that feels like a total win on a busy night. We’re talking real comfort food made super simple. This really is the heart of what we do here at Pure Cooking Joy – making delicious meals that are totally achievable! For more fantastic one-pot chicken chili ideas, you can check out this other recipe.

Prepping Your White Bean Chicken Chili

First things first, let’s get our mise en place ready! Since this is all about making your life easier, go ahead and chop up that onion and mince your garlic. Cut your chicken breasts into nice, bite-sized pieces. Having everything prepped and ready to go is the little secret that makes cooking feel way less chaotic and way more fun. Trust me!

Cooking the White Bean Chicken Chili

Now for the magic! Grab a big pot or a Dutch oven. Heat up that olive oil over medium-high heat and toss in your chicken pieces. Let them get a nice golden-brown sear on all sides – it doesn’t need to be cooked all the way through yet, just a good start. Then, add your chopped onion and let it soften up for about five minutes until it’s nice and fragrant. Throw in that minced garlic, cumin, oregano, chili powder, and optional cayenne pepper, and stir it all around for about just one minute until you can smell all those yummy spices. Pour in your chicken broth, making sure to scrape up any tasty browned bits stuck to the bottom of the pot. Now add your browned chicken back in, along with the rinsed cannellini beans and those diced green chilies. Give it a good stir, bring it to a gentle simmer, then lower the heat, pop a lid on, and let it cook for at least 20 minutes. This is where all those flavors really get to know each other! If you’re going for that super creamy texture, now’s the time to gently mash some of those beans against the side of the pot with your spoon – it works wonders! This is just one of the many great soups and salads you can find here.

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Finishing Touches for Your White Bean Chicken Chili

Once your chicken is perfectly cooked through and the chili has had a chance to simmer, it’s time for the best part! Stir in that shredded Monterey Jack cheese and let it melt into the creamy chili, making it all gooey and delicious. Give it a taste and add salt and black pepper as needed – maybe a little more cumin if you’re feeling it. Serve it up hot, because chili is always best when it’s warm and cozy!

Slow Cooker White Bean Chicken Chili Option

Now, if your schedule is even crazier than mine sometimes, you can totally do this white bean chicken chili in your slow cooker! It’s honestly just as easy, maybe even easier. Just toss all the ingredients – except for the cheese, sour cream, and cilantro, of course – into your crockpot. Set it on low for about 6 to 8 hours, or on high for 3 to 4 hours. It’s perfect for when you want dinner ready when you walk in the door. Check out another one of our crockpot white chicken chili recipes for more slow cooker magic!

Tips for the Best White Bean Chicken Chili

Okay, so to make this white bean chicken chili absolutely perfect every time, I’ve learned a few little tricks. First, don’t skimp on browning the chicken! It really adds a depth of flavor that you just can’t get otherwise, even if it feels like an extra step. Also, for that super creamy texture without adding heavy cream, really mash those beans against the side of the pot – it’s my favorite way to thicken things up naturally. Finally, if you’re not a fan of super mild chili, feel free to bump up the chili powder or cayenne. This recipe is totally adaptable!

Serving Suggestions and Chili Toppings

This white bean chicken chili is already pretty amazing on its own, but oh my goodness, the toppings! They really take it to the next level and let you totally customize your bowl. My absolute favorites are creamy avocado slices, a bright squeeze of lime juice, and of course, a dollop of that cooling sour cream. Don’t forget a sprinkle of fresh cilantro! These extras just add so much freshness and texture, making each bite even better. For more fun chili topping ideas, check out this list!

Frequently Asked Questions about White Bean Chicken Chili

Can I make this chili spicier?

Absolutely! If you like a bit more heat, feel free to add more cayenne pepper – a little extra pinch can go a long way. You could also add some diced jalapeños along with the onions and garlic, or even a pinch of hotter chili powder.

Can I use different kinds of beans?

Yes, you definitely can! While cannellini beans give this white bean chicken chili its lovely creamy texture, great northern beans or even butter beans would work wonderfully too. Just make sure they’re rinsed and drained, whatever you choose.

How long does this chili keep in the fridge?

This chili is fantastic for leftovers! It should last in an airtight container in the refrigerator for about 3 to 4 days. The flavors actually tend to deepen and get even better the next day, so it’s perfect for meal prep!

Can I make this vegetarian or vegan?

You can totally adapt this! For a vegetarian version, just omit the chicken and add some extra beans or maybe some diced sweet potato. For a vegan chili, swap the chicken for plant-based chicken or extra veggies, and use a dairy-free sour cream and cheese for topping.

Nutritional Information

Just a heads-up, the nutritional info can totally vary depending on the exact ingredients you use and how big your serving is, but generally, this white bean chicken chili is around 450 calories per serving. You’re getting about 35g of protein, 40g of carbs, and 10g of fiber, which is pretty awesome for a comforting bowl like this!

Share Your Pure Cooking Joy!

I just love hearing from you! If you try this white bean chicken chili, please let me know what you think! Drop a comment below, give it a good rating, or even better, share a pic of your delicious creation over on social media. You can find more inspiration on our blog or tag us on Facebook at Pure Cooking Joy! I can’t wait to see what you whip up!

Easy White Bean Chicken Chili

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A comforting and flavorful white bean chicken chili perfect for a weeknight meal. This recipe is easy to make and can be prepared on the stovetop or in a slow cooker.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 (4-ounce) can diced green chilies
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic, cumin, oregano, chili powder, and cayenne pepper (if using) and cook for 1 minute more until fragrant.
3. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add the browned chicken, cannellini beans, and diced green chilies.
4. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or until chicken is cooked through and flavors have melded. For a creamier chili, you can mash some of the beans against the side of the pot.
5. Stir in shredded Monterey Jack cheese until melted. Season with salt and pepper to taste.
6. Serve hot, topped with sour cream and fresh cilantro.

Notes

• For a slow cooker version, combine all ingredients except cheese, sour cream, and cilantro in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in cheese until melted before serving.
• Consider this recipe as part of your meal planning for a healthy weeknight dinner.
• Serve with your favorite chili toppings like avocado, lime wedges, or tortilla chips.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 35g
• Cholesterol: 90mg