This white bean chicken chili became a household favorite the first blustery evening I made it. I stumbled into the combination while trying to use leftover rotisserie bird and a pantry full of beans; the results were unexpectedly bright, creamy, and deeply satisfying. The gentle warmth of cumin and oregano plays against the fresh lift of lime and cilantro, while the shredded chicken and great northern beans create a bowl that feels both hearty and light. It’s the sort of meal that arrives at the table with steam rising and settles everyone into comfortable conversation.

I learned to tune the texture and seasoning over a few dinners: a quick sauté of onion and garlic to develop sweetness, a judicious simmer to knit flavors, and a final swirl of plain Greek yogurt or sour cream to add silk and balance the acidity. This recipe shines because it is flexible and forgiving — you can scale it for a crowd, make it in advance, or keep it simple for a weeknight. I often serve it with crunchy tortilla chips and slices of avocado; my kids request extra lime and crumbly salt on top. It’s become my go-to when I want something wholesome that still feels special.

Ingredients

• Olive oil: 2 tablespoons of extra virgin olive oil for a clean, fruity base; look for a bottle labeled cold-pressed or first-pressed for the best aroma and flavor.
• Onion: 1 small white or yellow onion, finely diced. Choose a firm onion without soft spots; the small dice will soften and melt into the broth for a gentle sweet note.
• Garlic: 1 tablespoon minced. Fresh garlic adds a bright pungency that canned or powdered garlic can’t match; mince just before cooking to preserve aroma.
• Diced green chilis: One 8-ounce can, drained. These add mild heat and a roasted pepper flavor; use mild or hot depending on your preference.
• Spices: 1 1/2 teaspoons ground cumin, 3/4 teaspoon dried oregano, 1/2 teaspoon paprika — these build the warm backbone of the bowl.
• Salt and pepper: 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Start with this and adjust at the end to taste.
• Chicken broth: 2 to 2 1/2 cups low-sodium chicken broth. Low-sodium lets you control seasoning and prevents the final dish from being too salty.
• Great northern beans: Two 15-ounce cans, drained and rinsed. These beans are tender and creamy, giving body and protein without overwhelming the broth.
• Corn: 1 cup frozen or fresh corn kernels for sweetness and texture contrast.
• Greek yogurt or sour cream: 1/4 cup plain Greek yogurt (or sour cream) to finish; it lends a silky tang that balances the spices.
• Shredded chicken: 2 1/2 cups shredded rotisserie chicken — dark and white meat both work; using a pre-cooked bird saves time and boosts flavor.
• Lime juice: 1 tablespoon freshly squeezed to add brightness just before serving.
• Toppings: Chopped cilantro, diced avocado, and crunchy tortilla chips to add freshness and crunch.

Instructions

Warm the oil and sweat the aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and slightly caramelized, about 6 to 8 minutes. Add 1 tablespoon minced garlic during the last 60 seconds to avoid burning and to keep the garlic bright. Add chilis and spices: Stir in the drained 8 ounces diced green chilis, 1 1/2 teaspoons cumin, 3/4 teaspoon dried oregano, and 1/2 teaspoon paprika. Toast the spices for 30 to 60 seconds until fragrant; this helps release their oils and deepens the overall flavor. Deglaze and build the broth: Pour in 2 to 2 1/2 cups low-sodium chicken broth, scraping any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer; the simmer helps the flavors meld without reducing too aggressively. Add beans and simmer: Stir in the two cans of drained and rinsed great northern beans and 1 cup corn. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer gently for 10 to 12 minutes, allowing the beans to soak up flavor and the corn to cook through. Incorporate chicken and finish: Add 2 1/2 cups shredded rotisserie chicken to the pot, stirring to combine. Reduce heat to low and let heat through for 3 to 5 minutes so the chicken rehydrates slightly and absorbs the broth flavors. Enrich and balance: Remove from heat and stir in 1/4 cup plain Greek yogurt or sour cream and 1 tablespoon fresh lime juice. Taste and adjust salt and lime as needed. The yogurt adds a creamy mouthfeel without heavy dairy flavor. Serve with toppings: Ladle into bowls and garnish with chopped cilantro, diced avocado, and tortilla chips. A final sprinkle of flaky salt or a few additional lime wedges brightens the bowl.

Storage Tips

Store leftovers in shallow, airtight containers to cool the chili quickly and avoid bacterial growth. Refrigerate for up to 4 days; reheat gently on the stove over low heat, adding a splash of broth if it has thickened. For freezing, portion into freezer-safe containers leaving an inch of headspace and freeze for up to three months. Thaw overnight in the refrigerator and reheat slowly to preserve texture.

Ingredient Substitutions

If you don’t have great northern beans, navy beans or cannellini beans are excellent substitutes and will give a similar creamy texture. For rotisserie chicken, use cooked diced chicken breast or leftover roast chicken; if you prefer a vegetarian version, replace chicken with extra beans and sautéed mushrooms for umami. Swap Greek yogurt with sour cream for a richer finish or use a full-fat coconut yogurt for a dairy-free option, though the flavor will be slightly different.

Serving Suggestions

Serve with chopped cilantro, diced avocado, lime wedges, and crushed tortilla chips for crunch. It pairs well with a simple green salad or cornbread for soaking up the broth. For a festive twist, top with pickled jalapeños and a sprinkle of Cotija or feta cheese. Offer bowls of toppings so guests can customize their own bowls.

Cultural Background

This style of white chili has roots in Southwestern and Tex-Mex traditions, where beans, chiles, and citrus are common elements. Unlike classic red chili, the white version uses white beans and often chicken or pork, showcasing regional preferences for lighter broths and bright flavors. Over time, American home cooks adapted the dish to be more accessible by using canned ingredients and rotisserie chicken.

Seasonal Adaptations

In summer swap frozen corn for fresh kernels for a sweet, crunchy contrast. During cooler months, add a roasted poblano for deeper, smoky flavor and replace lime with a splash of sherry vinegar if limes are out of season. For holiday gatherings, scale up and serve in a slow cooker to keep warm on a buffet table.

Meal Prep Tips

Make a double batch and portion into individual containers for grab-and-go lunches. Keep toppings separate to maintain texture. Reheat on the stove or in the microwave, stirring halfway through to ensure even heating. If the broth thickens in storage, add 2 to 4 tablespoons of broth or water when reheating to bring it back to the desired consistency.

This white bean chicken chili has become a reliable, comforting option in my dinner rotation. It’s adaptable, forgiving, and always welcomed at the table. I hope it finds a spot in your weeknight lineup and becomes a dish you return to again and again.