This White Bean Chicken Chili recipe starts with a flavorful white bean chili base- then we packed it with extra veggies to boost the nutrition. It’s so hearty and flavorful that your family will be requesting it all year long!

Why You’re Going to Love this White Bean Chicken Chili:

Every year we have to opportunity to attend at least one Chili Cook-Off. And while most of the entries are usually of the traditional beef and tomato variety, there are always a couple white bean chilis. And guess what? Those are always the first to go. There’s just something about tender chicken and beans that have simmered away in a creamy, flavorful base and loaded with toppings that tends to be a real crowd pleaser.

This recipe is no exception. It has all the chicken, flavor, and creaminess- but we decided to up the ante by adding extra veggies. This not only seriously boosts the nutrition, but makes our White Bean Chicken Chili even more hearty and delicious, too! It’s one soup that we turn to all year long. And I know you are going to love it also!

Ingredients for White Bean Chicken Chili:

• chicken breast– I always have chicken breast on hand, and it gets nice and tender after simmering away. But you can use chicken thighs or even ground chicken if you prefer!
• onion–
• garlic
• olive oil
• celery
• bell pepper
• kale– spinach works here too!
• corn– I always use frozen corn, but you can use fresh or canned if you prefer.
• great northern beans– any white bean will work here.
• chicken broth– I love Better Than Bouillon and use it in any recipe that calls for chicken broth!
• diced green chilies– these don’t add any heat, but a lot of great flavor!
• cumin
• oregano
• salt + pepper
• milk– you can substitute heavy cream if you want a richer, thicker chili
• sour cream– can also use Greek yogurt

How to Make White Bean Chicken Chili:

1. Chop chicken and veggies.
2. Saute chicken, onion and garlic until chicken is almost cooked and onion is tender. Add celery, bell pepper, and kale.
3. Add corn, two cans of beans (rinsed and drained), chicken broth, green chilies, and seasonings. Stir and simmer for 30 minutes.
4. Puree last can of beans (this helps give you a nice thick chili!)
5. Stir the pureed beans, milk, and sour cream into the pot. Heat through.
6. Serve with your desired toppings! We love additional sour cream, shredded cheese, diced avocado, and tortilla chips.

Frequently Asked Questions:

More Delicious Soup Recipes to Try:

• Chop chicken, onion, and press garlic.  Heat a a stock pot to medium, add 1 tablespoon of olive oil.  Add chicken and cook until almost done.  Add onion and garlic and saute until almost translucent, only about 3-4 minutes.  Chop celery, green bell pepper, kale (stemmed) and add to pot.

• Add frozen corn, 2 cans of beans (rinsed and drained), chicken broth, green chilies, and all the seasonings. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.

• While this is simmering, puree the last can of beans and add to the soup (it isn’t necessary to rinse and drain the beans before pureeing). This adds a super yummy thickness to the chili.

• Remove from heat and add milk and sour cream. You can add the sour cream as dollups to individual bowls if you prefer. Enjoy!

Calories: 421kcal | Carbohydrates: 8g | Protein: 15g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 404mg | Potassium: 515mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1203IU | Vitamin C: 27mg | Calcium: 103mg | Iron: 1mg