Spicy White Bean Chicken Chili

Wholesome ingredients make a white bean chicken chili that’s filling (but not heavy) and comforting. Sweet corn kernels, tender chicken, creamy white beans and the spice of green chiles will warm you from head to toe, feed a crowd, and not break the bank.

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Isn’t it wonderful to have a simple, comforting meal up your sleeve all the time? Something with basic ingredients (most of which you can keep in your pantry) and that can be customized to your family’s preference?

I know. I love it too.

And this white bean chicken chili ticks all the boxes. Plus the spicy box because we’re using an awesome good quality salsa verde here (that’s salsa made with green chiles) and that heat is P-E-R-F-E-C-T.

It also freezes perfectly or can be made ahead and chilled and re-heated up to two days after it’s made and the ingredients are really budget friendly.

Is white chili actually chili?

Not like you might think, no. It’s not a heavy tomato-based mixture and there’s no chili powder used to season this version. I’d call it more like a southwestern thick chicken stew than a chili.

Tips for keeping cooked chicken on hand

White chicken chili calls for cooked chicken which can feel like an extra step if you don’t have any on hand. I recently started making shredded chicken in bulk and freezing it in one or two cup amounts and I find that keeping it in the freezer makes everything easier.

If you can’t do that, rotisserie chicken from the grocery store will work in a pinch or you can cook some up in a pot on the stove, slow cooker or use the Instant Pot method. You’ll need about one pound of cooked chicken to make 2 cups worth for this recipe.

How to make white bean chicken chili step-by-step

Step one: Sautee the onions and garlic in a heavy bottomed pot until just starting to soften.

Step two: Add the chicken stock, diced tomatoes, green chiles, spices and spicy salsa verde and bring to a simmer for about 5 minutes.

Step three: Add the beans, cooked chicken, and corn kernels. Stir well then cover and simmer 15 to 20 minutes, stirring occasionally.

Step four: Serve warm with fresh diced tomatoes, cilantro, or a dollop of sour cream and cheddar cheese if desired.

How to store chicken chili

To refrigerate: If you want to make your chili ahead, simmer it and then let it cool to room temperature. Transfer to an air tight container and refrigerate for up to three days and rewarm as needed.

To freeze: Cool to room temperature and transfer to air tight freezer bags or air tight containers of your choice. Freeze for up to 3 months. To thaw, either place the bag in the refrigerator the night before or peel away the bag from the frozen soup and place in a pot over medium low heat until the soup thaws, stirring often.

What to serve with white bean chili

This soup is almost hearty enough not to need anything else with it, but if you’d like something to dip and devour, you’ll want to try:

• Crispy Southern Cornbread
• No yeast dinner rolls
• No knead dutch oven bread (this one takes a bit of planning ahead)
• Mashed potato cakes
• Rustic cream cheese and chive biscuits