White Bean Chicken Chili Recipe

I'm sharing our family's favorite recipe for White Bean Chicken Chili, an easy and savory recipe that can be made in 30 minutes!
white bean chicken chili

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Nothing warms my tummy quite like a fabulous soup or stew. Not only are these meals warm and comforting, but they're usually a one-pot meal...so cleanup is a breeze! Today I have an easy and delicious recipe to share with you. It is perfect for chilly evenings and it is really quick and simple to make. 

This White Bean Chicken Chili recipe is one that I've had for years and it's never failed me. All three of my kids and Mr DIY give it a thumbs up every time!

Keep reading for a printable recipe card.

White Bean Chicken Chili Ingredients

2 Tbsp butter
1-2 boneless, skinless chicken breasts, cut into cubes
1/2 cup chopped onion

In a large pan or skillet (something with high sides), cook the onions and the chicken in the butter over medium high heat, stirring often. Cook until the chicken is lightly browned and no longer pink.

Add the following:
3 16-oz cans of white beans, undrained (I used Navy, Northern and Cannelini)
1 cup chicken broth
1 4-oz can chopped green chilies (I had about a cup of green enchilada sauce left over from a previous meal, so I added that instead)
1 tsp ground cumin
black pepper to taste

Bring to a boil, reduce to a simmer and cook gently for 10-15 minutes. At this point, I started my rice cooking, but the chili is good on its own too.

That's it. You can garnish it with the herb of your choice if you want (parsley and cilantro are both good) and top with anything you like (chopped peppers, sour cream, tortilla chips, etc).

Serve in deep soup bowls over rice like I did, or a short pasta to really soak up all the juices.

White Bean Chicken Chili served with rice

Click here for a White Bean Chicken Chili printable recipe card

Funny story Mr DIY is the gardener in our family. He's been bringing his long red peppers into the house this week (they're sweet, he said), and for some reason they've wilted before I can use them, so they've gone uneaten. I thought I'd grab one from the garden and chop it up for garnish for this recipe (see above picture).

I popped a piece into my mouth to munch on. HOLY TOLEDO! It was blazing! My mouth was on fire! All evening I kept forgetting and rubbing my eyes or mouth...I'd get reminded as soon as the burn started. We're not sure what happened...they're supposed to be sweet. Anyone know?

After carefully removing the little pieces of hell from my bowl, I enjoyed my meal and I hope you'll try this recipe too. The best part is how economical it is. One chicken breast fed my family of currently 4, as my oldest son is a freshman at College, with leftovers!

Pin for later

white bean chicken chili

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  1. ThIs looks SO good, Cindy! And serving it over rice is a great idea! I'm going to try it.

    1. Thanks so much Julie ☺ It is very good, easy and quick to throw together. I hope you enjoy!

  2. I am so excited to try this recipe! It looks delicious, and I am loving getting ideas for great fall soups and stews. I am so ready to start cooking some of that great fall "comfort" food. Thanks for sharing this recipe! I saw it on the Thrifty Thursday Link Party today.

    1. Thanks so much Joan! It's such an easy recipe, I hope you enjoy it :)

  3. This looks just amazing, Cindy. Pinned it to my "recipes to try" board. Thanks so much for linking it up to the Pretty Preppy Party!

    1. Thanks for the Pin Christy! It's a great weeknight meal and can be on the table in about 30 minutes :)


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