White Bean Chicken Chili

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 White Bean Chicken Chili: A quick meal to warm you on a cold winter day.

Raise your hand if you’re sick of winter!

I really shouldn’t complain, I know it’s much colder in other parts of the country, but I’ve gotten a little spoiled, having moved from Maine to Tennessee ten years ago. 30° is now cold to me! In my own defense, it’s been much colder than that and I just don’t think it’s fair. We get the heat in the summer so we shouldn’t also get the  frigid cold in the winter.

So sorry. This site is not called “Tell us how you really feel, Beth”.

I’ll stop whining.

One saving grace about winter is the yummy cold-weather food we get to eat. I have a lots of soups and stews and various chili recipes on my Winter Menu . There’s nothing like a warm bowl of Veggie-Beef Soup, which I smell cooking at this very moment, or chili, to warm you up on a cold winter night. The fact that this type of meal is usually quite healthy and frugal, makes them that much better.

White Bean Chicken Chili:Beat the chill with delicious (and quick to make) chili.

This recipe is really flexible in that you can cook it all day in the crock pot or you can have it done in 15 minutes on the stove if you keep some cooked chicken in the freezer and use canned beans. I try to think ahead and use dry beans to save money but it’s still a pretty frugal (and healthy) meal if you need to use canned in the interest of time.

Something else I keep in my freezer is the fabulous Whole Grain Corn Muffins you see in the picture. Or, you can make them pretty quickly the day you make your chili. I have a slightly abnormal fascination with freezing things, so mine are all made and awaiting our next Chili night.

Here’s the recipe. I hope you love it, and that it helps you get through the long cold winter!

5.0 from 1 reviews
White Bean Chicken Chili
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 (4 ounce) can chopped green chili peppers
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cayenne pepper
  • 2 (14.5 ounce) cans chicken broth
  • 3 cups chopped cooked chicken breast
  • 3 (15 ounce) cans white beans not drained
  • toppings/ sides
  • 1 cup shredded Monterey Jack cheese
  • sour cream
  • crackers or corn bread muffins (add whichever you choose to your list)
  1. Heat the oil in a large saucepan over medium-low heat
  2. Chop onion and garlic
  3. Add onion and garlic to pan and slowly cook until tender.
  4. Mix in the green chile peppers, cumin, oregano and cayenne
  5. Continue to cook until tender, about 3 minutes
  6. Mix in the chicken broth, chicken and white beans
  7. Simmer 15 minutes, stirring occasionally.
  8. Serve with your choice of toppings and side


  1. says

    Hmmm…I’ve never tried white beans. I’m hesitant. But I need to eat more fiber so I’m looking for ways to mix things up a bit in that regard. I’ll let you know if I give this one a try. The ingredients sound delicious!

    • says

      Oh Rosann, you have to give them a try! They’re so versatile. They are more tender than kidney beans and have a yummy flavor.
      You’d think I was being paid a commission from the White Bean farmers! :)

  2. Crystal says

    I have some dry (white) northern beans I’ve been wanting to use. Would those work well for this recipe? I noticed you mentioned you try to think ahead and use dry beans for this. If you do, do you just soak them overnight? What tweaks would you make to the recipe if starting with dry beans? (I.e. Add more broth?) I’m trying to be more economical myself and also use what I have on hand. Thank you!

    • says

      I think for your first time I’d suggest going ahead and cooking the beans first. Maybe just until they’re getting tender but not soft. That way you can add them into the recipe and they can cook just a bit more as the flavors come together in the chili. If you find that you like it and want to do it all at once next time, I’d try soaking the beans (and draining) and then add extra water (4 cups?) and some extra broth (maybe 2 cups?)
      I’m sorry it sounds like I’m guessing. I sort of am. When I cook I totally guess, which makes it hard to then share a recipe! I honestly can’t remember how I do it when I start with the dry beans. I know, it’s awful, I shouldn’t have mentioned it. I’m trying to get better about taking notes while I cook so I can share better details!
      I hope it turns out just the way you want it!

      • Crystal says

        That’s ok, I appreciate any suggestions! I’ll try cooking them first I think, then just see if it needs any more liquid. This gives me a starting off point, though, so thank you very much!

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