Easy White Bean Chicken Chili is perfect for busy weeknights when you’re craving a warm, comforting bowl with chili flavors, but wish to take a break from the slow cooker beef con carne style. Cooked exclusively on the stove top, this tasty chili recipe uses leftover or rotisserie chicken, along with white beans and chicken broth for a lighter change of pace.
Easy White Bean Chicken Chili borrows a lot of inspiration from my signature Easy Stove Top Chili–a simple, Texas red-inspired chili recipe that has a wonderful, robust flavor.
The slightly creamy, alternate version featured in this post is even easier to make! With precooked chicken (a huge timesaver) and canned white beans, it definitely has more of a white chicken chili kind of vibe.
But I like to consider this recipe more of a chili fusion: it has all the spicy seasonings from the traditional con carne style, mixed with a lot of lighter, creamier ingredients that you often find in a white chicken chili recipe.
And of course it’s always served with all those tasty chili toppings (quite possibly the best part about eating a bowl of chili!). From green onions to extra shredded cheese, avocado slices, crunchy tortilla chips and more, every delicious spoonful always satisfies!
Why You’ll Love It
| Uses precooked chicken- This easy chili recipe is a great choice for leftover or rotisserie chicken. The meat gets very tender and flavorful when it simmers in the spicy broth! Easy recipe- It’s cooked in one pot within 2 hours and served in one bowl. It doesn’t get much easier than this, people! Open to your customization- Enjoy this savory, comforting chili as is (which uses basic pantry staples), or feel free to make it your own by changing up the beans, spice levels and toppings! Stores well in the freezer- Unless you’re enjoying leftovers for lunch the next day, I recommend freezing them because this recipe uses precooked chicken (the USDA only recommends 3-4 days for chicken storage). Sometimes I like to freeze individual servings in freezer bags, then defrost them as desired for a special, tasty lunch! Frozen chili will keep for up to three months! |
Ingredients for Easy White Bean Chicken Chili
Please note: Not all listed ingredients are pictured above.
For a full list of ingredients with quantities, check out the printable recipe card below.
- Precooked chicken–I typically use shredded leftover breast meat, but rotisserie also works
- Seasonings–chili powder, ground cumin, garlic powder, salt & pepper, cayenne pepper (feel free to omit the cayenne if you don’t like super spicy chili)
- Low sodium chicken broth–adds savory flavor, without too much added salt
- Canned white beans–I prefer cannellini beans because they’re creamier and more tender, but in a pinch, I use great northern beans as pictured
- Sour cream and shredded Monterey Jack cheese–these ingredients are stirred in just before serving to provide a little tangy, gooey creaminess
Suggested toppings include: green onions, additional sour cream and shredded Monterey Jack /cheddar cheese, sliced avocado, tortilla chips, and oyster crackers
A lot of white bean chicken chili recipes recommend using pablano or jalapeño peppers as a topping. Because this recipe is a bit spicier than others, I prefer it without these, but feel free to make it as spicy as you wish!
How to Make Easy White Bean Chicken Chili
Click here for a list of equipment needed for this recipe.
- cutting board and serrated knife
- 5-6 quart pan with lid or Dutch oven
- colander
- measuring cups
- measuring spoons
- stirring spoon
- ladle
Getting Started
Start making Easy White Bean Chicken Chili by pouring the chicken broth into a 5-6 quart pot or Dutch oven. Add the two cans of white beans and all the seasonings.
Bring to a boil, stirring occasionally. Reduce heat; simmer, partially covered, over low heat for 1 hour. Stir occasionally.
While the chili simmers, prep the precooked chicken. I often slice larger pieces down to a manageable size with a serrated knife on the cutting board. Then, to create shredded chicken, I use my fingers to pull apart the pieces (or use a fork as you would with a rotisserie chicken).
After the broth simmers for one hour, add the precooked, shredded chicken. Stir to incorporate.
Cover the pot again and bring to a boil; then gently simmer for an additional hour, stirring occasionally.
To serve, ladle chili into serving bowls, then swirl in some sour cream and shredded Monterey Jack (my preferred cheese for this recipe) for an added tangy, creaminess to the broth. I recommend only adding these two ingredients to individual serving bowls. If you have leftovers, the chili keeps better in the freezer without the sour cream and cheese.
Serve warm with a slice of garlic bread and a tossed salad, and don’t forget your favorite chili toppings. My mama always said a good chili can only become an amazing chili when all those crunchy, delicious yummy add-ons are placed on top–and she was totally right!
Storing Easy White Bean Chicken Chili
Cool completely, then store in an airtight container and refrigerate. Enjoy within 1 day; otherwise freeze. You may choose to freeze individual servings in freezer bags, or store the entire leftover in one freezer safe container. It will keep in the freezer for up to 3 months! When ready to enjoy enjoy again, simply defrost the chili overnight in the fridge.
When reheating, stir occasionally until evenly heated over low to medium heat on your stove. (You can also reheat it in the microwave–just make sure you stir it a lot before serving in order to prevent those dangerous heat pockets!)
It’s sometimes helpful to add a little extra chicken broth to leftovers for a smoother consistency.
And don’t forget to have all those toppings on hand when you enjoy this delicious chili again!
Looking for another great, hearty dish? Check out Ham and Chicken Jambalaya, which also uses leftover chicken and is made in one pot!
Easy White Bean Chicken Chili
Description
Easy White Bean Chicken Chili is perfect for busy weeknights when you're craving a warm, comforting bowl with chili spices, but wish to take a break from the slow cooker beef con carne style. Cooked exclusively on the stove top, this tasty chili recipe uses leftover or rotisserie chicken, along with white beans and chicken broth for a lighter change of pace.
Easy White Bean Chicken Chili
How to Make Easy White Bean Chicken Chili:
-
Start making Easy White Bean Chicken Chili by pouring the chicken broth into a 5-6 quart pot or Dutch oven. Then add the two cans of white beans and all the seasonings.
-
Bring to a boil, stirring occasionally. Reduce heat; simmer, partially covered, over low heat for 1 hour. Stir occasionally.
-
While the chili simmers, prep the precooked chicken. I often slice larger pieces down to a manageable size with a serrated knife on the cutting board. Then, to create shredded chicken, I use my fingers to pull apart the pieces (or use a fork as you would with a rotisserie chicken).
-
After the broth simmers for one hour, add the precooked, shredded chicken. Stir to incorporate.
-
Cover the pot again and bring to a boil; then gently simmer for an additional hour, stirring occasionally.
-
To serve, ladle chili into serving bowls, then swirl in some sour cream and shredded Monterey Jack cheese for an added tangy, creaminess to the broth.
I recommend only adding these two ingredients to individual serving bowls. If you have leftovers, the chili keeps better in the freezer without the sour cream and cheese. -
Top with your favorite chili toppings.
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For leftovers, cool completely, then store in an airtight container and refrigerate. Enjoy within 1 day; otherwise freeze. You may choose to freeze individual servings in freezer bags, or store the entire leftover in one freezer safe container.
It will keep in the freezer for up to 3 months! When ready to enjoy enjoy again, simply defrost the chili overnight in the fridge. -
When reheating leftovers, stir occasionally until evenly heated over low to medium heat on the stove. (You can also reheat it in the microwave.)
It's sometimes helpful to add a little extra chicken broth to leftovers for a smoother consistency.
Note
I prefer Monterey Jack cheese in this recipe, but cheddar cheese and Colby Jack cheese are also good with it.
Make a few batches and freeze! This chili keeps for up to 3 months in the freezer. Store in large portions for additional family meals or in freezer sandwich bags for individual servings!
I always use low sodium chicken broth for this recipe. It's flavorful enough without needing the full sodium broth.
