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Bowl of white bean chicken chili made with shredded chicken, white beans, corn, diced red and green peppers, and fresh herbs, served with cornbread on the side.

White Bean Chicken Chili

This white bean chicken chili is hearty, flavorful, and easy to make in one pot. Tender chicken, white beans, sweet corn, and bell peppers simmer in a seasoned broth with lime and spices for a balanced, comforting chili. Ideal for weeknights, meal prep, and leftovers.
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Prep Time 15 minutes
Cook Time 40 minutes
55 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: Southwestern
Ingredients Method Notes

Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • 1 lb boneless skinless chicken thighs
  • 1½ tsp kosher salt divided
  • 1 medium sweet onion finely chopped
  • 2 jalapeños seeded and finely chopped
  • 1 red bell pepper finely chopped
  • 2 garlic cloves minced
  • 1½ tsp ground cumin
  • 1 tbsp chili powder
  • ¼ tsp ground coriander
  • ¼ tsp smoked paprika
  • ½ tsp dried oregano
  • ¼ –½ tsp cayenne pepper to taste
  • 4 cups low-sodium chicken broth divided
  • 3 cups cooked white navy beans divided
  • ½ cup frozen corn
  • ½ cup chopped fresh cilantro
  • 2 limes 1 juiced, 1 cut into wedges

Method
 

  1. 1 Pat chicken dry and season lightly with a pinch of the salt.
  2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken 3–4 minutes per side until golden but not fully cooked through. Transfer to a plate.
  3. 3 Reduce heat to medium. Add onion, jalapeños, and red bell pepper. Cook 5–7 minutes, scraping up browned bits from the pot.
  4. 4 Stir in garlic and cook 30 seconds.
  5. 5 Add cumin, chili powder, coriander, smoked paprika, oregano, cayenne, and 1 tsp of the salt. Cook 30–60 seconds to bloom the spices.
  6. 6 Blend ½ cup of the beans with 1 cup of the broth until smooth.
  7. 7 Add remaining broth and the bean purée to the pot. Stir well.
  8. 8 Return chicken and any accumulated juices to the pot. Bring to a gentle simmer, cover, and cook 18–22 minutes until chicken is fully cooked.
  9. 9 Remove chicken and shred with two forks.
  10. 10 Return shredded chicken to the pot along with remaining whole beans and corn. Simmer uncovered 5–10 minutes to allow flavors to develop.
  11. 11 Stir in lime juice, cilantro, and remaining salt to taste.
  12. 12 Serve hot with lime wedges.

Notes

  • Do not fully cook chicken during searing.
  • Blend beans for natural thickening.
  • Add lime juice off heat.
  • Adjust broth when reheating if needed.