A Quick and Flavorful Family Favorite
If you’re looking for a healthy, high-protein, and fiber-rich meal, this Easy White Bean Chicken Chili is perfect for busy weeknights. It is adapted from a popular recipe from New York Times Cooking and one that’s always a hit with family and friends – it’s light, full of flavor, and quick to make using rotisserie chicken or shredded roasted bone-in chicken breasts.
Using pantry staples like canned white beans, salsa verde, and spices you already have, this one-pot meal comes together in under 30 minutes. It’s gluten-free, dairy-free, and packed with protein and fiber, making it a nutritious and satisfying dinner.
Topping Ideas
The best part about this healthy white bean chicken chili is that you can customize the toppings to add even more flavor, texture and nutritional content:
- Diced avocado – for creaminess and healthy fats
- Fresh chopped cilantro – for a burst of freshness
- Sliced scallions – for a mild onion flavor
- A squeeze of lime juice – to brighten up the dish
- Crushed tortilla chips – for a little crunch
Meal Planning Tip
Make a double batch and store leftovers for an easy meal later in the week. White bean chicken chili freezes well – just store in airtight containers for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.
Why You’ll Love This White Bean Chicken Chili
Fast and easy – Ready in under 30 minutes
Healthy and nourishing – High in protein and fiber
Uses pantry staples – No complicated ingredients needed
Meal-prep friendly – Freezer-friendly for future meals
This simple, healthy white bean chicken chili is a family favorite of ours, and I hope it will become one in your home too!
Cheers,
Christina
Easy White Bean Chicken Chili
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 large fresh jalapeno pepper, seeded, membrane removed, finely chopped
- 4 cloves garlic, minced
- 1 tsp oregano
- 1½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp ground coriander
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 cups chicken stock
- 2 15-oz cans cannellini beans
- ½ cup jarred salsa verde
- 2½ cups cooked and shredded chicken
- Optional toppings: sour cream, shredded cheese, cilantro, green onion, lime juice, tortilla chips
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and jalapeno and cook until the onions are tender, stirring often.
- Add the garlic, all the spices and salt and pepper and cook for 1 minute.
- Add the chicken stock, cannellini beans and salsa verde and bring to a boil. Lower the heat and simmer for about 20, allowing the flavors to meld.
- Using a wooden spoon, smash some of the beans to create a creaminess to the soup. Add the chicken and let cook for a few more minutes, or until the chicken is heated through and the soup has a nice thick consistency.
- Check for seasoning and serve with desired toppings.