There’s nothing quite like a steaming bowl of white bean chili on a chilly evening. This creamy, comforting recipe combines tender white beans with mild green chiles, aromatic spices, and tender chicken for a soup that’s both elegant and deeply satisfying. Unlike traditional red chili, this version offers a lighter, more delicate flavor profile that somehow feels both cozy and sophisticated at the same time.
I first fell in love with white bean chili during a cooking class in Santa Fe, where our instructor shared her family’s treasured recipe passed down through generations. What struck me most was how the green chiles provided this beautiful, subtle heat without overwhelming the palate, and how the white beans created such a naturally creamy texture without any heavy cream. Since then, I’ve made this recipe countless times, tweaking it here and there until I landed on what I truly believe is the best version.
The beauty of this white bean chili recipe lies in its versatility and simplicity. You can make it on a weeknight with rotisserie chicken, or spend a lazy Sunday simmering it low and slow for maximum flavor development. It’s perfect for meal prep, freezes beautifully, and tastes even better the next day when all those wonderful flavors have had time to meld together. Whether you’re feeding a crowd at a dinner party or looking for cozy comfort food for your family, this recipe delivers every single time.
What makes this truly the best white bean chili recipe is the combination of quality ingredients and proper technique. We’re starting with a flavorful base of sautéed onions and garlic, building depth with cumin and oregano, and using both canned and fresh green chiles for layered flavor. The addition of chicken broth keeps it light, while the white beans provide protein and that signature creamy texture. Top it with crispy tortilla strips, fresh cilantro, and a dollop of sour cream, and you’ve got yourself a restaurant-quality meal that tastes like you spent hours in the kitchen.
If you’re looking for other comforting soups and stews, be sure to check out our collection of warming recipes that are perfect for any season. You might also enjoy exploring our plant-based cooking options if you’d like to adapt this recipe. For more soup inspiration, check out our guide to flavor building in dishes.
For additional inspiration and techniques, I highly recommend checking out Bon Appétit’s soup collection and Serious Eats’ chili recipes for more creative ideas. The New York Times also has some wonderful bean-based recipes worth exploring.
Ingredients
- 3 tablespoons olive oil
- 2 large yellow onions, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground coriander
- 6 cups chicken broth
- 4 cans (15 oz each) white beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles
- 1 poblano pepper, diced
- 3 cups cooked shredded chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Crispy tortilla strips for serving
- Sour cream for serving
- Shredded Monterey Jack cheese for serving
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add diced onions and cook for 5-7 minutes, stirring occasionally, until they become translucent and begin to soften.
- Add minced garlic to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to let the garlic brown, as this will make it bitter.
- Stir in the ground cumin, dried oregano, cayenne pepper, and coriander. Cook for about 1-2 minutes, stirring constantly, to toast the spices and release their essential oils. This step is crucial for building deep flavor.
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. These fond bits add incredible flavor to the chili.
- Add the drained white beans, canned green chiles, and diced poblano pepper. Stir well to combine all ingredients evenly throughout the pot.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 15-20 minutes, allowing the flavors to meld together and the vegetables to soften completely.
- Add the cooked shredded chicken to the pot along with salt, pepper, and the juice of one lime. Stir well and taste, adjusting seasonings as needed. The lime juice brightens all the flavors beautifully.
- Simmer for another 5 minutes to ensure the chicken is heated through and all flavors are well incorporated.
- Remove from heat and stir in the fresh chopped cilantro. Ladle the chili into serving bowls and top generously with crispy tortilla strips, a dollop of sour cream, and shredded Monterey Jack cheese.
- Serve immediately while hot, with extra lime wedges on the side for those who want additional brightness.
Pro Tips
Freezer Friendly: This recipe freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator and reheat gently before serving.
Chicken Options: While I call for shredded cooked chicken, you have flexibility here. Use rotisserie chicken for convenience, poach fresh chicken breasts, or use ground chicken for a different texture. You can also omit the chicken entirely for a vegetarian version.
Green Chile Variations: Fresh roasted poblanos or Hatch chiles would be wonderful if you can find them. Adjust the amount based on heat preference, as different varieties have varying levels of spiciness.
Bean Substitutions: While white beans are traditional, cannellini or navy beans work beautifully. Great Northern beans offer a slightly different texture. You can also use half canned and half freshly cooked beans for better texture control.
Spice Level: If you prefer a spicier chili, increase the cayenne pepper to 1 teaspoon or add fresh jalapeños. For milder versions, reduce the cayenne and green chiles accordingly.
Topping Ideas: Beyond the traditional toppings, try crispy bacon bits, jalapeño slices, diced avocado, or a squeeze of fresh lime juice. A drizzle of good quality olive oil adds richness.
Cream Option: For a richer version, stir in 1/2 cup heavy cream or Mexican crema during the last few minutes of cooking. This creates an incredibly luxurious texture.
Broth Selection: Using quality chicken broth makes a significant difference. I prefer homemade or low-sodium store-bought varieties to control salt levels.