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White Bean Chicken Chili: A Creamy Weeknight Classic
Youssef Hb

White Bean Chicken Chili

This protein-packed White Bean Chicken Chili is a comforting, one-pot stew featuring tender shredded chicken, hearty white beans, and zesty lime. Developed for busy weeknights, this dish balances rustic, earthy spices with a smooth, creamy finish. The clever integration of green chiles and fresh lime juice cuts through the richness, creating a velvety texture that satisfies the whole family. It is a sophisticated, quick, and wholesome meal that delivers deep, savory flavors in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion, finely diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 4 ounces diced green chiles
  • 2 boneless skinless chicken breasts
  • 5 cups low-sodium chicken broth
  • 30 ounces white beans, drained and rinsed
  • 1 1/2 cups frozen corn, thawed
  • 1/2 cup sour cream
  • Juice of 2 fresh limes
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium-high heat.
  2. Sauté onion and jalapeno for 5 minutes until tender.
  3. Stir in garlic, oregano, cumin, and chili powder; cook for 1 minute until fragrant.
  4. Add green chiles, chicken breasts, and chicken broth to the pot.
  5. Simmer until chicken is cooked through, approximately 15-20 minutes.
  6. Remove chicken, shred with two forks, and return to the pot.
  7. Add white beans and corn; cook for another 10 minutes.
  8. Remove from heat, stir in sour cream and fresh lime juice.
  9. Season with salt and pepper before serving.

Notes

Use full-fat sour cream for the best velvety texture. You can substitute fresh oregano for dried if available. If you prefer more spice, include the seeds from the jalapeno. Store leftovers in an airtight container in the refrigerator for up to 3 days.