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Spicy White Bean Chicken Chili

ByWendy Carter
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Cold weather? Game night? Just need a bowl of something that hugs your soul?

This Spicy White Bean Chicken Chili is your answer. Forget bland soups and sad microwave meals—this dish packs flavor, heat, and enough protein to fuel a small army. It’s creamy without being heavy, spicy without setting your mouth on fire (unless you want it to), and stupidly easy to make.

Plus, it’s the kind of meal that tastes even better the next day. Ready to level up your chili game?

What Makes This Recipe So Good

This isn’t your average chili. White beans give it a creamy texture, while tender chicken keeps it hearty.

The spice blend—cumin, chili powder, and a kick of jalapeño—creates layers of flavor without overwhelming heat. And let’s not forget the cheese and lime garnish, because everything’s better with cheese and lime.

It’s a one-pot wonder that’s weeknight-friendly but impressive enough for guests.

Win-win.

Spicy White Bean Chicken Chili
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Spicy White Bean Chicken Chili

Recipe by Wendy CarterCourse: Dinner
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

350

kcal

Ingredients

  • 1 lb boneless, skinless chicken breast (or thighs for extra juiciness)

  • 2 tbsp olive oil

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 jalapeño, seeded and diced (keep seeds if you like pain)

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1/2 tsp oregano

  • 2 cans (15 oz each) white beans, drained and rinsed

  • 4 cups chicken broth

  • 1 cup corn (frozen or canned works)

  • 1/2 cup heavy cream (or Greek yogurt for a lighter twist)

  • Salt and pepper to taste

  • Toppings: shredded cheese, cilantro, lime wedges, avocado (because why not?)

Step-by-Step Instructions

  • Cook the chicken: Heat olive oil in a large pot over medium–high heat. Season chicken with salt and pepper, then cook until golden (about 5–6 minutes per side). Remove and shred.
  • Sauté the aromatics: In the same pot, add onion, garlic, and jalapeño. Cook until soft (about 3–4 minutes).
  • Spice it up: Stir in cumin, chili powder, and oregano. Let the spices toast for 30 seconds—this wakes them up.
  • Add beans and broth: Toss in white beans and chicken broth. Bring to a simmer.
  • Combine everything: Add shredded chicken and corn. Simmer for 15–20 minutes.
  • Creamy finish: Stir in heavy cream. Taste and adjust salt/pepper.
  • Serve: Ladle into bowls and top with cheese, cilantro, lime, or whatever makes you happy.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave (though the stove keeps it creamier).

For freezing, skip the cream—add it after thawing and reheating. Frozen chili lasts 3 months, but let’s be real, it won’t last that long.

Benefits of This Recipe

This chili is a nutritional powerhouse. White beans deliver fiber and protein, chicken keeps it lean, and spices like cumin aid digestion.

It’s gluten-free, easily adaptable for dairy-free diets, and packed with flavor—no sad diet food here. Plus, it’s a one-pot meal, so cleanup is a breeze. Who said healthy had to be boring?

Nutrition Facts (Per Serving)

  • Calories: 350
  • Protein: 28g
  • Carbs: 30g
  • Fiber: 7g
  • Fat: 12g

Common Mistakes to Avoid

  • Overcooking the chicken: Dry, rubbery chicken ruins everything.

    Cook just until done, then shred.

  • Skipping the spice toast: Raw spices taste like dust. Toast them for 30 seconds.
  • Drowning it in broth: Too much liquid = sad, soupy chili. Simmer until slightly thickened.
  • Forgetting the acid: A squeeze of lime cuts the richness.

    Don’t skip it.

Alternatives

  • Vegetarian: Swap chicken for extra beans or tofu. Use veggie broth.
  • Dairy-free: Skip the cream or use coconut milk.
  • Spice level: Add cayenne for more heat, or omit jalapeño for mild.
  • Beans: Cannellini, great northern, or even chickpeas work.

FAQs

Can I use canned chicken?

Sure, if you enjoy disappointment. Fresh chicken tastes infinitely better, but in a pinch, drained canned chicken will work (just don’t tell anyone).

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How do I make it thicker?

Mash some beans before adding them, or simmer longer to reduce the broth.

A sprinkle of cornstarch slurry works too.

Can I make this in a slow cooker?

Absolutely. Cook chicken and aromatics first, then dump everything (except cream) in the slow cooker for 4-6 hours on low. Stir in cream before serving.

What’s the best cheese for topping?

Monterey Jack, pepper jack, or cotija.

But let’s be honest, any cheese is better than no cheese.

Final Thoughts

This Spicy White Bean Chicken Chili is the ultimate comfort food upgrade—flavorful, easy, and adaptable. Whether you’re meal-prepping or feeding a crowd, it’s a guaranteed hit. Plus, leftovers taste even better (if they last).

Now go make it, and thank us later.

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