
A cozy, bright white bean and shredded chicken stew finished with a lime-yogurt swirl, cilantro, avocado, and crisp tortilla chips — weeknight comfort at its best.

In my experience, this is the chili that turns hurried evenings into memorable dinners. My kids love crumbling tortilla chips on top and my partner always asks for extra lime. Over the years I have served it to holiday guests and busy neighbors; it disappears quickly and always draws compliments for being both comforting and unexpectedly bright.
My favorite part about this pot is how the flavors deepen overnight. I often make it a day ahead for small dinner gatherings and reheat slowly so the texture remains creamy. Guests always ask for the recipe, especially when I serve it with fresh avocado and crisp chips for contrast.
Store leftovers in an airtight container in the refrigerator for up to four days. For freezing, cool the chili to room temperature, divide into single-serving freezer-safe containers or heavy-duty freezer bags, and freeze for up to three months. When reheating frozen portions, thaw in the refrigerator overnight if possible, then warm gently on the stove with a splash of chicken broth to restore a silky consistency. If reheating directly from frozen, use low heat and stir often to ensure even warming.
If you prefer a dairy-free finish, swap the Greek yogurt for an equal amount of coconut yogurt or omit it entirely and finish with a squeeze of extra lime and a drizzle of good olive oil. If you want more heat, substitute one can of mild diced green chiles with a can of hot green chiles or add chopped jalapeño when sautéing the onion. For a heartier texture, replace up to one cup of chicken broth with a cup of cooked quinoa or barley stirred in at the end.
Serve bowls with a variety of toppings so everyone can customize: chopped cilantro, diced avocado, sliced green onion, shredded cheddar, extra lime wedges, and crisp tortilla chips or strips of baked tortilla for crunch. For a lighter meal, pair with a simple green salad and warm corn tortillas. For a fuller spread, offer cornbread and a tray of roasted vegetables on the side.
White chicken chili is an American comfort adaptation that blends Southwestern influences with homestyle soup traditions. Unlike traditional red chili with tomatoes and red beans, this version emphasizes white beans, green chiles, and lighter aromatics. It gained popularity as cooks looked for milder, creamier alternatives that still showcase bold Southwestern flavors in a comforting format.
In spring and summer, stir in fresh grilled corn and chopped roasted poblanos for a bright seasonal lift. In autumn and winter, swap in a splash of smoky chipotle in adobo for warmth, or add diced sweet potato during simmering for heartier texture. The recipe scales easily for holidays or gatherings and can be doubled for larger crowds.
Make a double batch and portion into individual containers for lunches throughout the week. Keep toppings separate to maintain texture; store chopped avocado or cilantro in small containers and add chips just before serving. Reheat gently on the stove and finish with fresh lime and yogurt to revive the bright flavors.
This white bean chicken chili is one of those recipes that becomes more personal with every pot. It’s forgiving, quick, and reliably comforting, and once you find your favorite topping combination you will find yourself coming back to it again and again. Serve it when you want warmth without heaviness and share it with people who appreciate simple, honest food.
Temper the Greek yogurt by stirring it with a little warm broth or lime juice before adding to the pot to prevent curdling.
Rinse canned beans thoroughly to remove excess sodium and improve the final flavor.
Shred the rotisserie chicken finely so it distributes evenly through the chili and every spoonful has protein.
This nourishing white bean chicken chili recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store in the refrigerator for up to 4 days or freeze for up to 3 months in airtight containers.
Use coconut yogurt or omit the yogurt and add extra lime for a dairy-free version.
Use low-sodium broth and rinse canned beans thoroughly to control salt levels.
This White Bean Chicken Chili recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat 2 tablespoons olive oil in a large heavy pot over medium. Add the finely diced onion and cook 5 to 7 minutes until translucent. Add minced garlic and cook 30 to 60 seconds until fragrant but not browned.
Stir in the drained diced green chiles, 1 1/2 teaspoons cumin, 3/4 teaspoon oregano, 1/2 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook 1 to 2 minutes to toast spices.
Pour in 2 cups chicken broth, scrape the pot to deglaze, then add the drained beans and 1 cup corn. Bring to a gentle simmer and cook 10 to 15 minutes to let flavors meld. Add up to 1/2 cup more broth for a thinner texture.
Stir in 2 1/2 cups shredded chicken and heat 3 to 5 minutes. Off the heat, whisk Greek yogurt with lime juice and gently stir into the pot to maintain creaminess. Adjust salt and lime to taste.
Ladle into bowls and top with chopped cilantro, diced avocado, and tortilla chips. Offer lime wedges for extra brightness.
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This recipe looks amazing! Can't wait to try it.
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