Why You’ll Love This this Yummy White Bean & Chicken Chili
This hearty white bean and chicken chili comes together in just one pot, which means less cleanup for you and more time to actually enjoy your meal. The creamy base from the mushroom soup creates this rich, comforting texture that makes each spoonful feel like a warm hug on a cold day. Plus, you can throw it all together in about 45 minutes, making it perfect for those weeknight dinners when you want something that tastes like you’ve been cooking all day but really haven’t.
Ingredients List
This white bean and chicken chili requires just a handful of simple ingredients that you probably already have hanging around your kitchen.
- 1 lb chicken breast
- 1 large yellow onion
- 3 garlic cloves
- 3 (15 1/2 ounce) cans cannellini beans
- 4 cups chicken broth
- 2 (4 ounce) cans diced green chilies
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1/2 cup shredded monterey jack and cheddar cheese blend
- Salt and pepper to taste
What I love about this ingredient list is how it strikes that perfect balance between comfort and nutrition:
- The lean chicken breast gives you plenty of protein without all the extra fat you’d get from thighs or other cuts
- Those cannellini beans are basically little powerhouses of fiber and plant-based protein, which means you’ll actually feel satisfied after eating this
- Using cream of mushroom soup instead of heavy cream keeps things creamy but cuts down on some of the calories
- The spices like cumin and cayenne add tons of flavor without adding sodium, unlike those seasoning packets that are basically salt bombs in disguise
Step by Step Directions
This hearty white bean and chicken chili comes together in about 45 minutes with simple searing, sautéing, and simmering techniques.
- Salt and pepper both sides of the chicken breasts, then heat olive oil in a large pot over medium heat and cook chicken 4-5 minutes per side.
- Remove chicken from pot and dice onion and garlic while chicken rests.
- Sauté onion and garlic in the same pot for 5-6 minutes until softened.
- Cut chicken into 1/2 to 1-inch cubes (it’s fine if not fully cooked through).
- Add diced green chilies to the pot and cook for 1 minute.
- Stir in chicken broth and cream of mushroom soup until well combined.
- Drain and rinse cannellini beans, then add to pot along with cubed chicken.
- Add cumin and cayenne pepper, then bring to a boil.
- Reduce heat to low and simmer for 30 minutes.
- Season with salt and pepper to taste, then serve topped with shredded cheese blend.
For your next culinary adventure, consider investing in a professional pasta maker to create fresh homemade noodles that pair wonderfully with hearty dishes like this chili.
Substitutions and Variations
- Vegetarian version – Ditch the chicken and cream soup, use vegetable broth instead, and add extra beans or some diced bell peppers for bulk.
- Different chilies – Canned diced poblanos or even a small can of chipotle peppers in adobo (just one pepper, chopped fine) will give you completely different flavor profiles.
- Cheese variations – Sharp cheddar, pepper jack, or even a sprinkle of queso fresco on top can change the whole atmosphere of your bowl.
Additional Things to Serve With This Dish
This chili basically begs for some good sides that’ll soak up all that creamy, spicy goodness.
- Cornbread or corn muffins – The sweet corn flavor plays so nicely with the mild heat, and honestly, is there anything better for chili dunking?
- Crusty sourdough bread – Perfect for when you want something a little more substantial to mop up every last drop.
- Baked sweet potato – Cut it open, fluff it up, and ladle that chili right on top for a hearty, complete meal.
- Tortilla chips or warm flour tortillas – Turn your chili into a quasi-Mexican feast, because why not lean into those green chili atmospheres?
- Simple green salad – Something crisp and fresh to cut through all that creamy richness, maybe with a lime vinaigrette to keep the theme going.
- Baked potato bar setup – Let everyone load up their own potato with chili, cheese, and whatever toppings make their heart happy.
Cooking Tips & Tricks (Chef’s Notes)
A few little secrets can turn your good chili into absolutely incredible chili, and honestly, most of them are things I wish someone had told me years ago.
- Don’t skip the searing step – That golden-brown color on your chicken isn’t just pretty, it’s where tons of flavor lives, so resist the urge to rush through it.
- Taste as you go, especially with the spices – Cumin can be your best friend or completely take over the pot, so start with less and build up until it tastes just right.
- Let those onions get properly soft and translucent – Raw-ish onions in chili are nobody’s friend, and that extra minute or two of cooking makes all the difference.
- Rinse those beans like your life depends on it – All that starchy, cloudy liquid in the can will make your chili weirdly thick and goopy, which isn’t the atmosphere we’re going for.
- Simmer low and slow – I know 30 minutes feels like forever when you’re hungry, but this is where all those flavors meld together into something magical.
- Salt at the end, not the beginning – The broth and soup already have plenty of sodium, so wait until everything’s cooked before you decide how much more it needs.
- Make it a day ahead if you can swing it – Chili is one of those dishes that somehow gets better overnight, like it’s having a little flavor party in your fridge while you sleep.
Nutritional Facts
This hearty white bean and chicken chili packs impressive nutritional value alongside its comforting flavors.
- High in protein – With a full pound of chicken breast plus protein-rich cannellini beans, each serving delivers about 35-40 grams of muscle-building protein.
- Fiber powerhouse – Those three cans of white beans contribute roughly 12-15 grams of fiber per serving, which is fantastic for digestive health and keeping you satisfied.
- Low in saturated fat – Chicken breast is naturally lean, and with minimal added oil, this chili keeps unhealthy fats in check.
- Rich in complex carbohydrates – The beans provide steady, sustained energy without the blood sugar spikes you’d get from simple carbs.
- Packed with folate and iron – Cannellini beans are nutritional champions, delivering significant amounts of these essential nutrients that support energy and healthy blood.
- Good source of potassium – Both the chicken and beans contribute to heart-healthy potassium levels.
- Relatively low sodium – Despite using canned ingredients, this recipe clocks in at a reasonable sodium level, especially if you go easy on added salt.
- Approximately 320-380 calories per serving – Assuming 6 servings total, this makes for a satisfying yet reasonable meal.
- Naturally gluten-free – Perfect for those avoiding gluten, just double-check your canned soup label to be sure.
Fun “Did You Know?”
Beyond its impressive nutritional profile, this white bean and chicken chili connects you to some fascinating culinary history and food science.
Did you know cannellini beans originated in Argentina before Italian immigrants brought them to Europe? They’re actually kidney beans’ elegant cousin!
Here’s something cool: when you simmer beans with chicken, the proteins create natural flavor compounds called glutamates that enhance the savory taste.
The cumin you’re adding has been traded for over 4,000 years and was once used as currency in ancient Rome.
Your humble chili bowl contains ingredients that’ve shaped civilizations!
