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Dutch oven pot of white bean chicken chili. Large spoon in the pot.
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4.51 from 55 votes

White Bean Chicken Chili

This healthy white bean chicken chili is loaded with cannellini beans, corn and green chiles. It has a ton of flavor and cooks up in just 30 minutes.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: white bean chicken chili
Servings: 6
Calories: 285kcal


  • 1 Tablespoon olive or avocado oil
  • 2 cloves garlic minced
  • 1 yellow onion diced
  • ½-1 jalapeño seeded and diced*
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 2 4 oz cans mild diced green chiles
  • 1 lb boneless skinless chicken breasts
  • 5 cups low-sodium chicken broth
  • 2 15 oz cans cannellini beans, drained and rinsed*
  • 1 1/2 cup frozen corn no need to thaw
  • chopped cilantro green onion, jalapeño and/or avocado, for garnish
  • cornbread or tortilla chips for serving


  • Heat oil in a large pot over medium heat. Add garlic, onion and jalapeño and cook until soft and fragrant, about 5-6 minutes. Add oregano, cumin, chili powder and cook about 1 minute more. Add green chiles, chicken, and broth and season with salt and pepper.
  • Bring mixture to a boil, then reduce heat and simmer, covered for about 10 to 15 minutes, until chicken is tender and cooked through.
  • Use a fork or tongs to remove chicken from the soup, place on a plate and shred with two forks.
  • Place shredded chicken back in the pot and add beans and corn. Bring soup to a simmer and let cook another 10 minutes. Taste soup at this point and season with additional sea salt and pepper if needed.
  • Portion chili into bowls and garnish with chopped cilantro, green onion, extra jalapeño and/or avocado.
  • This chili is great served with tortilla chips or cornbread.


  • Feel free to use a full jalapeño. I used 1/2 of a deseeded jalapeño and the chili had a nice kick.
  • To make the chili thicker, you can mash 1 can of the drained and rinsed beans before adding them to the pot.
  • To freeze: cool chili, place in a freezer-safe storage container and freeze. To use, partially thaw chili in the refrigerator overnight. Add to a saucepan and heat until warm, stirring occasionally. If soup is too thick you can add a little broth or water to thin.


Serving: 1/6 of recipe without toppings | Calories: 285kcal | Carbohydrates: 32g | Protein: 28g | Fat: 5g | Sodium: 1160mg | Fiber: 9g | Sugar: 4g