This White Bean Chicken Chili, redolent with spices and bursting with chicken and white beans, comes together quickly in 30 minutes or less for an easy, delicious dinner.
Did you graduate from high school in 1990? Cut your adult teeth on the foods of the era like Chicken Caesar Salad? Chinese Chicken Salad? BBQ Chicken Pizza?
No? Just me?
Anyway, this is one of those recipes that got its start in the 90s and has continued on to become a very tasty classic.
White Bean Chicken Chili
White Bean Chicken Chili is very different than traditional Chili. It’s got white beans instead of pintos or kidneys, chicken instead of ground beef, and a savory chicken gravy instead of a chile-based sauce.
This particular chicken chili recipe got its start from one my friend Georgina gave me back in, you guessed it, the mid-90s. Her version called for soaking the beans, cooking the chicken in the broth, deboning the chicken, and then bringing it all together.
Delicious, but time intensive, that was.
While cooking dried beans is such an easy, money-saving kitchen task, it’s one that gets in the way of my enjoying this dish more often.
Using canned white beans speeds up the process immensely and makes this a quick and easy pantry meal. Except for the cheese and fresh toppings, you could easily keep the dry and canned ingredients for this recipe on hand in the pantry.
What kind of beans do you use in White Bean Chicken Chili?
The recipe calls for Great Northern White Beans, but you can use other kinds of white beans such as navy or cannellini beans. Likewise, you can also use pinto beans without a problem.
Pinto beans (dried or canned) are typically cheaper than white ones, so that’s a good cheap cheat to take note of.
Can I still use dried beans in this recipe?
You can absolutely still use dried beans in this recipe. The cost less than canned, but make it convenient and cheap by cooking a few pounds of beans to freeze for later. Package them in 2-cup portions so that it’s easy to sub them for canned in this recipe?
What are some good toppings for chili?
This chili recipe is delicious on its own, but you can serve it with sour cream, salsa, cheese, chopped cilantro, or chopped onion to take it over the top.
How do you make white bean chicken chili?
This recipe is super simple to pull together.
- Firstly, lay out all your ingredients ahead of time.
- Secondly, in a heavy stockpot, heat the oil and sauté the onions.
- Stir in the green chiles, garlic, and spices. Let this sauté for a minute.
- Add the beans, chicken stock, and lime juice. Simmer for 15 minutes.
- Stir in the chicken and heat through.
- Gradually add the shredded cheese a handful at a time, stirring and allowing it to melt into the gravy before adding more.
- Once the cheese is all incorporated, the chili is ready to serve.
- Lastly, serve the chili with the toppings.
Can you freeze chicken chili?
This is a great dish for freezing.
- Once the recipe is prepared, allow the steam to blow off.
- Divide the chili into labeled containers, either single serve or meal-size.
- Chill the containers in the fridge for several hours before storing in the freezer.
- When ready to serve, reheat the chili in a pot or in the microwave.
How much does this recipe cost?
We often assume that homemade will always be a good cheap eat, but it’s good to verify that by crunching the numbers. How much does it really cost to make this? Here is the price breakdown based on non-sale prices at a mid-range grocery store in Southern California:
- olive oil – $0.20 ($6.49/16 oz)
- onion – $0.75
- diced green chiles $0.60/4-oz can
- garlic – $0.12 ($0.48/head)
- spices – $0.25
- canned beans – $1.92 ($0.48/can)
- chicken stock – $0.61 ($1.22/32 oz)
- lime juice – $0.28 for one lime
- chicken – $0.99 ($1.89/lb for b/s breasts)
- jack cheese – $0.84 ($3.36/lb)
The total cost to make this white bean chicken chili is $6.56 or 82 cents per serving!
Your mileage may vary, of course, but unless you live in a drastically more expensive area than California, you can expect to pay about this amount — or less!
How can I save even more money on this recipe?
There are several things you can do to bring the cost down even more for this recipe:
- Substitute chopped fresh jalapeño in exchange for the canned green chiles.
- Cook your own beans from dry.
- Cook a whole chicken which is usually less per pound than boneless, skinless chicken breasts.
- Make your own chicken stock with the chicken bones.
- Purchase any or all ingredients, but especially the cheese ON SALE.
- Shop a low budget grocery store and beat the above named prices.
In this way you could bring the price down even more.
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
White Bean Chicken Chili
Ingredients
- 1 tbsp olive oil
- 1 onion for 1 cup chopped
- 1 4-ounce can green chiles (chopped)
- 3 clove garlic minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/8 tsp ground cayenne pepper
- 1/8 tsp ground cloves
- 4 15-ounce cans Great Northern beans drained
- 2 cup chicken stock
- 2 tbsp lime juice
- 2 cup chicken (cooked and cubed)
- 4 oz jack cheese (shredded)
- toppings for chili : chopped cilantro, salsa, sour cream, additional cheese
Instructions
To prepare on the stovetop:
- In a large stockpot, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.
- Add the beans, stock, and lime juice. Bring to a boil. Reduce the heat and simmer for 15 minutes.
- Stir in the chicken. Add the cheese gradually, stirring to incorporate it.
- Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.
To prepare in the slow cooker:
- In a large skillet, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.
- Transfer the mixture to the crock of a 4-quart slow cooker. Add the beans, stock, and lime juice. Cook on low for 4 to 6 hours.
- About 30 minutes before serving, stir in the chicken. Add the cheese gradually, stirring to incorporate it.
- Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.
Notes
Nutrition
This post was originally published on November 13, 2014. It has been updated for content and clarity on June 4, 2020.
Carla says
Hmm, my meal plan is up so this might have to go on Sunday’s list. I had my my now 17 yo throw a cockpot of red beans & rice together this past Monday. He informed me that night that upon smelling the cumin he decided he wanted to add white chicken chili to the list. I always start with the bush recipe and then add seasoning on to that as theirs is too bland—and then I never write it down. You have some interesting ingredients in there . . . cloves and lime. The lime I get although I am a chicken when it comes to using citrus. I’m trying to envision the cloves in this blend. Will have to report back. 🙂
Carla says
The 17 yo and I made this tonight. I had planned to double it but forgot to pick up an extra can of chilis. So, everything else is in the freezer and the teen can make the next batch now that he knows how to make it. 🙂 Although I was reluctant we agreed to follow the recipe–well, we used regular pepper since we don’t do spicy. I tasted it and thought it was missing something—the teen hadn’t added the cloves. Surprisingly, the addition of the cloves helped bring out the cumin flavor. Not sure what the lime does but it wasn’t bad whatever it does. My beans were more well done than normal and cold, so I didn’t try to drain much of the liquid off of them (I’ve heard that helps thicken). Anyway, thick, creamy, and flavorful. And since I had an extra set of hands I threw in a double batch of buttermilk corn bread.
Jessica Fisher says
Yes, the cloves are essential! They make a huge difference.
Amber says
My husband likes his soups thick and creamy. Is there a way to give this soup a thick and creamy texture without store bought ‘cream of something soup’?
Emily says
My mom always added a cup of sour cream to her white chili at the end to make it super creamy! Just make sure to turn the heat off or down to low so it doesn’t curdle.
Laura C says
You could mash or puree some of the beans.
Diana says
You can also try a cornstarch/water slurry to thicken it slightly. I think my favorite is mashing some of the beans, though. My hubby also prefers thick soups!
Also, instead of soaking beans overnight, I just cook them in the crockpot all day long and they get plenty soft. I know some people claim better digestion when they do an overnight vinegar soak, but we haven’t noticed much problems with just an all-day cook time. Doesn’t help when it’s 4:00 and you forgot to start beans, but it is one less thing to do the night before! This soup sounds yummy, and I’ll have to try it with the lime and cloves.
Carla says
Leave some of the liquid from the beans. I just made this using beans I soaked/cooked. When emptying out of the crock pot I took whatever I scooped up with the beans (some was left in the pot). I just measured out the beans and didn’t drain the remainder of the liquid. This was thick and creamy tonight! (I read that somewhere that it helps to thicken—so either it would already be thickened, or this helps. 🙂
Jessica Fisher says
The others gave you lots of ideas. Adding the cheese at the end tends to make it creamy enough for me. You could also mash some of the beans and stir them back in.
Sandi says
No telling how long ago you asked this, but I usually sprinkle in a little cornmeal. That mixes well with the flavors and thickens it.
Stacy says
Yum, your recipe sounds good. I have a suggestion for making your dried beans a little easier. When I make beans, I just go ahead and make the whole bag (1 or 2 pounds), soak overnight and then cook them all the next day. When they’re done I divide them up into two cup containers and label and freeze them for when I need them. The 2 cup containers don’t take very long to thaw and that’s about how much would be in a can. This is easier for me, plus cheaper and healthier. Hope that helps.
Jessica Fisher says
Yes! When I do do beans, this is what I do, but for our family, I cook 3 to 4 pounds and store them in 4-cup containers. We’ve gone past the one-can amount. Sigh. Part of my struggle is keeping up with the demand for food around here. Ha!
Stacy says
I know what you mean, and I only have two teenagers!
Amanda says
I can’t wait to try this. Quick question… do you drain the canned beans or just put them in liquid and all? Thanks!
Jessica Fisher says
Drained. Sorry I didn’t list that.
Sue Senatore says
This is a keeper! I made it ahead last night to take to our daughter’s house today for a “moving party.” Hubby and I each had a bowl for dinner to taste test it…. and then he went back for seconds! It is so yummy and the subtle hint of flavors of the lime, green chilis, and cloves made it already a house favorite! Cannot wait to share it today for lunch on moving day! Thank you for posting! <3
PS I used the canned Great Northern beans and did not drain them. They were wonderful and looks just as thick as your photos. I'm sure for dried beans the liquid may be a little too much, though.
Jessica Fisher says
Great! Thanks for the feedback!
June Combs says
Hi Jessica ~ I made your chicken chili, it was amazing and easy to make ~ Thank you..
June Combs says
I made this and it was amazing ~ thanks Jessica for the recipe!
Jessica Fisher says
So glad you liked it!
Melanie says
How do u reheat from froZen? Stovetop? Crock pot?
Jessica Fisher says
Either of those, or the microwave.
Another Jessica says
Funny, but chicken caesar salad, Asian chicken salad, barbecued chicken pizza and white chili are all among my favorite foods, and I had no idea they were a 90s thing! I guess because back then we were afraid of fat in other meats? Your chili looks good; I’ll have to try it.
Jessica Fisher says
They’re all good, aren’t they?
Jen says
I have half of a sliced pork tenderloin that I need to do something with. It’s already been frozen and we’ve had pork chops twice from the whole thing. Do you think I could use pork in this recipe? Any thoughts? Thanks!
Jessica Fisher says
Absolutely! Sounds great!
Jaime says
This recipe is super close to one I’ve kind of landed on by mixing and matching over the years between various white chicken chili recipes.
The lime juice and cloves are not in my version and I am intrigued. Generally I cannot stand cloves – comes from having my mouth packed with gauze soaked in them after my wisdom teeth were removed. When everything you eat tastes clove-y for over a week, it tends to ruin it for you – LOL
BUT the amount called for is small enough that I think I can handle it!
As a side note, I use cans of creamed corn to thicken my version. That and some cornstarch as others suggested above…We also like mushrooms and diced bell pepper in ours as well, just to try and squeeze in as much veg as possible.
Jessica Fisher says
Sounds great! Hope the cloves don’t creep you out! 😉
Dede says
This was delicious! The only thing I didn’t care for was that the jack cheese kind of globbed up. I might put a little cream cheese in next time instead to get more of a creamy texture.
Jessica Fisher says
If you add the cheese slowly and stir in between, you should be able to avoid that. Glad you liked it!
Diinaus says
If any Australian folks are reading this blog What’s an alternative to green chilli. Not so easy or cheap to find them here:(
Jessica Fisher says
Any green pepper that has some heat should work. Do you have jalapeños? That’s what I would use if I didn’t have canned green chiles.