Table of Contents
  1. The ingredients that make this a great chicken chili
  2. Watch how to make this white bean chicken chili recipe
  3. White Bean Chicken Chili Recipe

Sometimes a meal can be made up of just soup and that is the most wonderfully comfortable thing you can imagine eating. In my humble opinion, cold winters are made for crave-able warm meals. But it’s also important to have something that is also filling and that’s just what this white bean chicken chili is!

This is not a traditional chili, but it has similar components that work together to create a super delicious soup. This soup has simple steps that, put together, can totally be considered a one-pot meal. After simmering, which creates a deeper flavor, the soup is ready to serve.

But I’ll let you in on the secret reason I love this soup: it makes great leftovers all week.

Top down view of white bowls filled with white bean chicken chili with large pot filled with remaining chili sitting on countertop

The ingredients that make this a great chicken chili

  • Onion is the base flavor of many meals. As the onion sautés, the natural sugars are released for a sweeter flavor. Because of this, I like to choose a sweet onion for this recipe.
  • Jalapeños have spice but also have a fresh, bright punch of flavor. To tame the spice, remove the seeds and pith.
  • Poblano peppers are one of my favorite peppers. They have a slightly smoky flavor with just a hint of spice. Again, remove any seeds and pith to lower the heat level.
  • Cumin is essential in any chili and adds an earthy, warm flavor.
  • Coriander is a unique flavor that works well with cumin and oregano.
  • Oregano is a classic chili herb to use. I use Mexican oregano, which is different from Italian or Greek oregano, because of its distinct and unique flavor. If you cannot find Mexican oregano, just use what you have.
  • Chicken breast makes this soup a hearty meal. The breast is cooked within the soup, adding more flavor and enriching the stock. Plus, it just makes it easier, right?
  • Corn adds great texture and a little sweetness. The canned variety works, but frozen corn will hold its texture better.
  • White beans are the star of this chili. One trick I use to thicken up the soup is to mash a few of the canned beans. It really does add body. The remaining whole beans add creamy texture.
Top down view of interior of large Dutch oven filled with white bean chicken chili with pieces of sweet corn, peppers, and shredded chicken

This soup is easy to assemble and has major flavor. My favorite part is how you can make it your own. Serve with toppings such as tortilla chips, cheese, sour cream, avocado, salsa, and pickled peppers. Each person can make this their own and thoroughly enjoy it!

Hand holding white bowl filled with white bean chicken chili scooped from large red Dutch oven below

More soup recipes

Watch how to make this white bean chicken chili recipe

Top down view of white bowl filled with white bean chicken chili sitting on white countertop with napkin and silverware

White Bean Chicken Chili

3.87 from 22 votes
Made from super simple ingredients that are perfectly warming during the winter months, this white bean chicken chili soup will soon be a favorite! With just a touch of spice and comforting flavors, there’s nothing better to serve during the winter!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 servings

Ingredients

  • 2 tbsp neutral oil (I use avocado or grapeseed)
  • 1 medium onion
  • 1 ½ tsp salt
  • 2 small jalapeños diced with seeds and pith removed
  • 2 poblano peppers diced with seeds and pith removed
  • 1 ½ tsp cumin
  • ¾ tsp coriander
  • 1 tsp oregano
  • 5 cups chicken stock
  • 1 ½ lb chicken breast
  • 2 cups frozen corn thawed
  • 2 14.5-oz cans white beans drained

Instructions
 

  • In an 8-quart stockpot, heat the oil over medium heat. Add the onion and salt. Sauté until softened but not browned, 4-6 minutes. Once the onions are softened, add the peppers and sauté until the peppers begin to soften, 3-4 minutes. Add the cumin, coriander, and oregano. Stir together until the spices become aromatic, 1 minute.
    2 tbsp neutral oil (I use avocado or grapeseed), 1 medium onion, 1 ½ tsp salt, 2 small jalapeños, 2 poblano peppers, 1 ½ tsp cumin, ¾ tsp coriander, 1 tsp oregano
  • Add in the chicken stock and chicken breast. Bring to a boil and reduce to a simmer. Cover and cook until the chicken reaches 160°F.
    5 cups chicken stock, 1 ½ lb chicken breast
  • Once the chicken is cooked, remove it from the soup and cool slightly. Take 1 cup of white beans and mash with a fork until smooth. Immediately add the mashed white beans, remaining whole white beans, and the corn to the soup and return to a simmer.
    2 cups frozen corn, 2 14.5-oz cans white beans
  • When the chicken has cooled slightly, use two forks to shred it into bite-size pieces. Return the shredded chicken to the soup to warm through, 5 minutes. Serve with desired toppings.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 42.1g | Protein: 34.1g | Fat: 9.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.1g | Trans Fat: 0g | Cholesterol: 66.6mg | Sodium: 759.7mg | Potassium: 629mg | Fiber: 9.6g | Sugar: 7.7g | Vitamin A: 20.1IU | Vitamin C: 31.9mg | Calcium: 85.2mg | Iron: 4.1mg
Course Soup
Cuisine American
Difficulty Intermediate
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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8 Comments

  1. I love following you and learning of all your recipes, decorations and gardening tips. You’re very detailed and I love the homie feel you put into everything. Part of my childhood I grew up in a farm in the country of Ecuador so your moments bring me back home as well. I hope one day to own a small farm in the US. At the moment I live up northern NY in Dutchess county. Looking forward to learning more from you!

  2. Love watching your show. So easy recipes love it that you talk about your mom and Grandma all the time ❤️

  3. 5 stars
    This is my recipe of yours and it came out AWESOME! I thought it would be a little spicier, but it wasn’t – which wasn’t a bad thing:) I should probably leave more of the pepper seeds in next time for a bit of a “kick”. The soup/chili was super filled with flavors!! I love how you make your recipe looks so simple – they really are:)

  4. 5 stars
    I love watching your videos! Your house and gardens are beautiful!!!! I’m a canner too, so especially love when you can!!! Wish I could grow my own veggies! But farmers markets are great too! I just made this soup, it’s amazing! Thanks for inspiring us to try new recipes!

  5. 5 stars
    I love this chicken soup recipe! I take all the jalapeño seeds out and then later add just a little bit of hot chili flakes back in so I can control the heat. My husband doesn’t mind a little heat, just not too much. I also added diced potatoes. This is a definite winner and I have made this several times! As I am writing this, my husband just finished a bowl and said “That’s delightful.” 😄

  6. 5 stars
    I have made this soup several times and it is a true winner! I think it is my favourite chicken soup of all time! Thanks, Kaleb!! 🥰

  7. 5 stars
    I made this white bean chicken chili and followed the recipe, as written. It was delicious and really easy to make. I also made a pan of cornbread to go with it. Thank you, Caleb, for such a delightful soup or chili. Hank Collins