A delicious. and creamy white bean chicken chili, loaded with roasted corn, chicken, diced chili’s and spices. This is comfort food at its best!
I’m a big fan of chili, and who wouldn’t be? No matter what your diet preferences might be, there’s probably a chili out there for you. Even meatless chili like this Buffalo White Bean version is packed with so much flavor. But why has it taken me so long to post a white chili? Never mind, here it is and you should make it asap.
Tips for making white bean chicken chili
- Use already shredded rotisserie chicken for quickness and ease.
- Add a jalapeño or two for an extra kick, this chili is quite mild.
- I prefer to use cannellini beans. They are bigger than some other varieties and don’t get lost in the chili.
- Reheat your white bean chicken chili over the stove or in the microwave in a pinch.
- Regular corn can be used but sautéed corn gives a great smoky flavor.
FAQ’s about making your chili
Yes, in a sealed container for up to two months.
Yes, just make sure to soak them for the required time and then follow the recipe.
Dissolve 2 tbsp of cornstarch in 2 tbsp water and add to your chili. Mix and cook for 3-4 minutes until the chili thickens.
It’s up to you. Covering the pot will keep the chili on the thin side because the steam is falling back into the chili. When the chili is uncovered the steam is evaporating and the chili will become slightly thicker.
more chili recipes for you
White Bean Chicken Chili
- 2 tbsp olive oil
- ½ medium onion, diced
- 1 tbsp minced garlic
- 7 oz can diced chili's
- ¼ tsp paprika
- 1 ½ tsp cumin
- 1 tsp thyme
- 1 tsp chili powder
- ½ tsp salt or to taste
- ½ tsp black pepper
- 1 bay leaf
- 1 pound shredded cooked chicken
- 2 cups frozen corn, thawed
- 2 14oz cans cannellini beans, drained and rinsed
- 4 cups chicken broth
- ½ cup sour cream
- 2 tbsp cornstarch
- 2 tbsp water
- fresh cilantro
- tortilla chips
- lime wedges
- grated cheese
- green onions, sliced
- In a medium pot, heat the olive oil until shining.
- Add the onion and cook for 4 minutes over a medium heat.
- Add the garlic and diced chili's and stir.
- Add the paprika, cumin, thyme, chili powder, salt, pepper and bay leaf. Stir.
- Add the chicken corn and beans followed by the chicken broth and stir gently.
- Bring to a simmer and cook covered for 30 minutes over a low heat.
- Take out the bay leaf and add the sour cream. Stir until creamy.
- If you would like your chili thicker, dissolve the cornstarch in the water and add to the chili, cook for an extra 4-5 minuets until it thickens.
- Serve with the topping options of your choice.