Chicken White Bean Chili Recipe

Prepare and brown chicken

Pat chicken breasts dry and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tablespoon olive oil in a large heavy pot or Dutch oven over medium-high heat. Add chicken and sear 3–4 minutes per side until lightly browned (internal will not need to be fully cooked). Remove chicken to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add remaining 1 tablespoon olive oil to the pot. Add chopped onion and sauté 6–8 minutes until softened and translucent. Add minced garlic and jalapeño and cook 1–2 minutes until fragrant, stirring to avoid burning.

Toast spices

Add ground cumin, dried oregano, ground coriander, and ground white pepper to the pot. Stir and cook 30–45 seconds to bloom the spices and release their aroma.

Simmer with broth and beans

Pour in 4 cups chicken broth and scrape up any browned bits from the bottom of the pot. Return seared chicken to the pot. Bring to a gentle simmer, cover, and reduce heat to low. Simmer 15–20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

Shred chicken and combine

Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot. Add drained and rinsed great northern and cannellini beans plus the corn. Stir gently to combine.

Adjust texture and seasoning

Use an immersion blender to blend about one-third of the chili in the pot to thicken (or transfer 2 cups to a blender, blend until smooth, and return). Do not fully purée — leave plenty of whole beans and chicken. Stir in fresh lime juice, remaining salt and black pepper, and taste to adjust seasoning, adding more salt or lime if needed. Simmer uncovered 5–10 minutes to meld flavors.

Stir in chopped cilantro (reserve a little for garnish) and sliced green onions into the pot right before serving.

Ladle chili into bowls. Top each serving with shredded cheese, a dollop of Greek yogurt or sour cream, diced avocado, tortilla chips, and a lime wedge. Sprinkle reserved cilantro and a little extra green onion on top.

Serve hot with lime wedges on the side. Leftovers keep well in the refrigerator for 3–4 days; reheat gently on the stovetop, adding a splash of broth or water if it becomes too thick.