Dinner

White Bean Chicken Chili Recipe

ByHugo Harnd January 15, 2026January 15, 2026

Introduction

This White Bean Chicken Chili is a comforting and flavorful dish perfect for cozy dinners. Packed with tender shredded chicken, hearty beans, and tangy salsa verde, it comes together quickly for a satisfying meal any night of the week.

The image shows two white bowls filled with a colorful chicken soup placed on a white marbled surface. The soup has multiple layers including bright yellow corn kernels, light brown shredded chicken, white beans, and pieces of red tomatoes all mixed in a light brown broth. Green herbs and slices of green onion are sprinkled on top, adding fresh green accents. A silver spoon is placed near the bottom bowl beside a white cloth, and fresh sprigs of cilantro are laid on the surface to the left. The scene is bright and cozy, showing the warm texture of the soup with visible chunks and clear broth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
1 yellow onion, diced
1 teaspoon garlic, minced
1 can (14.5 ounces) chicken broth
1 jar (18.75 ounces) Salsa Verde
1 can (15.25 ounces) sweet corn, drained
1 can (16 ounces) diced fire roasted tomatoes, drained
½ teaspoon dried oregano
1 pound rotisserie chicken, shredded (about 2 heaping cups)
1 can (15 ounces) white beans, drained
1 medium jalapeno, diced (for garnish)
Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Heat vegetable oil over medium heat in a Dutch oven or large pot. Add the diced onion and cook for about 5-7 minutes, or until translucent.
Step 2: Add the minced garlic and cook for 1 minute until fragrant.
Step 3: Stir in the chicken broth, Salsa Verde, drained corn, drained fire roasted tomatoes, and dried oregano.
Step 4: Bring the mixture to a boil. Then reduce heat to low and let it simmer for 10 minutes to blend the flavors.
Step 5: Add shredded rotisserie chicken and drained white beans. Continue simmering for another 5-10 minutes until heated through.
Step 6: Season with salt and pepper to taste.
Step 7: Serve garnished with diced jalapeno and chopped fresh cilantro for an extra burst of flavor.

Tips & Variations

For a spicier chili, add more jalapeno or a pinch of cayenne pepper.
Use canned chicken if rotisserie chicken is unavailable to save time.
Swap white beans for great northern or cannellini beans for similar texture and taste.
Add a squeeze of lime juice before serving to brighten the flavors.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through, stirring occasionally. This chili also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up overhead view of a dark pot filled with thick soup showing three distinct layers: a base layer of chunky white beans and whole corn kernels, a middle layer of shredded light brown chicken mixed with small pieces of red and green bell peppers, and a top layer of fresh bright green cilantro leaves scattered for garnish; a metal spoon is partially submerged on the left side of the pot, and fresh cilantro sprigs are placed nearby on a white marbled surface with a white salt shaker slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can combine all ingredients except the garnishes in a slow cooker and cook on low for 4-6 hours. Add jalapeno and cilantro just before serving.