This White Bean Chicken Chili has been one of my favorite quick dinners since I discovered the combination on a chilly weeknight when the pantry and a rotisserie chicken were the only things standing between me and takeout. The first time I made it I was skeptical: could chicken, white beans, and green chiles really come together to feel like a comforting stew? It did — and how. The soup is bright with lime and cilantro, soupy yet hearty from the beans and shredded chicken, and finished with a touch of cooling Greek yogurt that rounds the spices without masking them. It quickly became the go-to when we needed something satisfying, fast, and feeding a crowd.

What makes this version special is the balance of texture and flavor: the creamy great northern beans that soften and hold their shape, sweet bursts of corn, tender strands of rotisserie chicken, and a subtle green chile heat that keeps the profile lively. There are reliable pantry staples here, and a few fresh touches — lime, cilantro, avocado — that lift the bowl into a memorable dinner. I love that it reheats beautifully and that family members who normally avoid soups ask for seconds. It’s weeknight-friendly, freezer-friendly, and endlessly adaptable.

Ingredients

• Olive oil (2 tablespoons): A neutral-quality extra-virgin olive oil works well; it sautés the onion and garlic without overpowering other flavors. If you prefer a milder oil, use light olive oil or avocado oil.
• Onion (1 white or yellow, finely diced): Dice finely so it melts into the base. Yellow onion gives a touch more sweetness; white onion keeps it bright and clean-tasting.
• Garlic (1 tablespoon minced): Fresh garlic is essential — pre-minced is convenient, but freshly minced gives a brighter garlic flavor.
• Diced green chiles (8 ounces, canned): A can of mild or medium green chiles adds a smoky, tangy heat. Hatch or Pueblo-style chiles are great if you can find them.
• Spices: 1 1/2 teaspoons ground cumin, 3/4 teaspoon dried oregano, 1/2 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper — these build a warm, earthy backbone without being chili-powder-forward.
• Low-sodium chicken broth (2 to 2 1/2 cups): Low-sodium allows you to control the final salt level; use more for a soupier finish or less for a thicker bowl-style chili.
• Great northern beans (2 x 15-ounce cans, drained and rinsed): These beans are creamy and hold their shape. Cannellini can be used as a swap.
• Corn (1 cup): Frozen or canned both work; frozen corn brings a fresher color and bite if you add it straight from frozen.
• Plain Greek yogurt or sour cream (1/4 cup): Adds creaminess and a touch of tang to finish. For dairy-free, use a thick coconut yogurt.
• Rotisserie chicken (about 2 1/2 cups shredded): Using pre-cooked chicken speeds things up; alternating with leftover roast turkey is also excellent.
• Lime juice (1 tablespoon): Freshly squeezed brightens and balances richness — don’t skip it.
• Toppings: Chopped cilantro, sliced avocado, and tortilla chips for texture and contrast.

Instructions

Heat the oil and sweat the aromatics: Warm 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the finely diced onion and cook for 5–7 minutes until soft and translucent, stirring occasionally. Add 1 tablespoon minced garlic in the last 30 seconds so it becomes fragrant but doesn’t burn — browned garlic tastes bitter. Add chiles and spices: Stir in the 8 ounces canned diced green chiles, 1 1/2 teaspoons cumin, 3/4 teaspoon dried oregano, 1/2 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toast the spices with the aromatics for about 60 seconds to bloom their flavor; you should smell a warm, toasty aroma. Deglaze and add broth: Pour in 2 to 2 1/2 cups low-sodium chicken broth to deglaze the pan, scraping any brown bits from the bottom. Bring the mixture to a gentle simmer; the broth will carry the spices and lift the browned flavor into the liquid. Add beans and corn: Stir in the two drained 15-ounce cans of great northern beans and 1 cup of corn. Reduce heat to medium-low and let simmer for 8–10 minutes so the beans heat through and flavors meld. If you prefer a thicker body, mash 1/2 cup of the beans against the side of the pot and stir. Finish with chicken and dairy: Fold in about 2 1/2 cups shredded rotisserie chicken and warm through for 3–4 minutes. Remove from heat and whisk in 1/4 cup plain Greek yogurt (or sour cream) and 1 tablespoon fresh lime juice. The yogurt should be added off the heat to prevent curdling, creating a velvety finish. Season and serve: Taste and adjust salt or lime as needed. Serve in deep bowls topped with chopped cilantro, sliced avocado, and a handful of tortilla chips for crunch. Leftovers refrigerate well and flavors deepen overnight.

Storage Tips

Cool the chili to room temperature no longer than two hours after cooking, then transfer to airtight containers. In the refrigerator it will keep 3–4 days; for longer storage, portion into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and warm slowly on the stovetop over low heat to avoid separating the dairy. To re-crisp toppings, store chips and avocado separately, and add just before serving.

Ingredient Substitutions

If you don’t have great northern beans, cannellini or butter beans work well. For a lower-carb version, halve the beans and add extra shredded chicken and a cup of chopped cauliflower. Swap Greek yogurt for a dairy-free yogurt or omit entirely and add a splash more lime for acidity. Use smoked paprika in place of regular for a deeper smokiness, and if you prefer heat, add a diced jalapeño when sautéeing the onion.

Serving Suggestions

Serve the chili with warm corn tortillas or over a scoop of cilantro-lime rice for a heartier plate. Garnish with cilantro, sliced avocado, crumbled cotija or a drizzle of extra yogurt, and a wedge of lime. For crunch, add tortilla chips or toasted pepitas. Pair with a crisp green salad or roasted Brussels sprouts for a balanced meal.

Cultural Background

White bean chicken chili is a Tex-Mex inspired comfort dish that evolved from southwestern U.S. cuisine — a lighter alternative to red chili that emphasizes white beans, poultry, and green chiles rather than beef and tomato. It borrows flavors like cumin and oregano common in Mexican and Southwestern cooking, and adapts them into a milder, soup-like format that’s become popular across American home kitchens.

Seasonal Adaptations

In spring and summer, use fresh corn and add chopped fresh tomatoes or tomatillos for brightness. In autumn and winter, swap in roasted butternut squash cubes and warm with smoked paprika. For holidays, double the batch and keep it on a slow cooker on low to serve a crowd while keeping sides simple.

Meal Prep Tips

Double the recipe and portion into individual containers for grab-and-go lunches. Add toppings like avocado and chips only when serving. The base freezes well — freeze without dairy, then thaw and stir in Greek yogurt or sour cream when reheating. Label containers with dates and reheat gently on the stove or microwave until steaming.

This bowl of White Bean Chicken Chili is reliable weeknight comfort with a bright finish and plenty of room for personalization. It’s the kind of dish that wins friends and keeps weekend leftovers exciting — try it, tweak it, and make it yours.