I love the simplicity of my White Bean Chicken Chili Recipe Crockpot. I sauté chicken breasts, onions, and garlic until aromatic before blending in hearty white beans, sweet corn, and green chilies. With hints of cumin and oregano, each spoonful offers a burst of balanced flavor that truly captivates me.

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I recently tried my hand at a White Bean Chicken Chili Recipe and it quickly became one of my favs. I couldn’t believe how easy it was to put together tender chunks of chicken, white beans, and sweet corn in a rich, flavorful broth.

I started by seasoning 1.5 lbs of boneless, skinless chicken breasts with salt and pepper, then added a large chopped onion and 3 cloves garlic, minced, to kick things off. Pouring in 4 cups of chicken broth, I then tossed in the drained white beans and that can of sweet corn.

A can of diced green chilies added a nice twist, while ground cumin, dried oregano, and a bit of paprika warmed up the dish real good. I like to finish it off with a sprinkle of cilantro and a squeeze of lime.

This isn’t your run-of-the-mill dish; it has that clever, slightly unexpected kick reminiscent of some of the best slow cooker recipes out there. Enjoy!

Why I Like this Recipe

I really love this recipe because it’s super easy to make even on those crazy busy days. I like how I can just toss in chicken, beans, corn, and a bunch of spices and end up with something so comforting. One of my favorite parts is how the cumin, oregano, and paprika mix together to give it this rich, earthy flavor that just makes my taste buds sing. I also dig that using lime and cilantro makes it feel fresh and bright, which really balances the hearty ingredients. And to top it off, shredding the chicken right from the pot is just so satisfying—it feels homemade and a little messy in the best way possible.

Ingredients

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Chicken breasts: Lean protein source that fuels your body while remaining low in fat.
White beans: Rich in fibre and protein, these beans add creaminess and hearty texture.
Onion: Onions deliver a sweet, robust flavor and beneficial antioxidants when cooked.
Garlic: Garlic boosts flavor with its aromatic punch and natural antibacterial benefits.
Sweet corn: Adds mild sweetness plus fibre and carbs for an energy boost.
Green chilies: They bring tangy heat, balancing flavors with a subtle kick.
Chicken broth: Provides a savory base that melds all the flavors beautifully.
Cilantro and lime: Provide fresh zing and tangy finish to this comforting chili.
Seasonings: Salt, pepper, cumin, oregano add depth and spice to every bite.

Ingredient Quantities

1.5 lbs boneless, skinless chicken breasts

Salt and pepper to taste

1 large chopped onion

3 cloves garlic, minced

4 cups chicken broth

2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

1 can (15 oz) sweet corn, drained

1 can (4 oz) diced green chilies

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon paprika

Optional: chopped cilantro and lime wedges for garnish

How to Make this

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1. Start by seasoning the chicken breasts with salt and pepper on both sides.

2. In a large pot, heat a bit of oil over medium-high heat and brown the chicken breasts for about 3-4 minutes each side until they get a nice color.

3. Remove the chicken from the pot and set them aside.

4. In the same pot, add the chopped onion and cook until it’s soft and a bit translucent, about 5 minutes.

5. Add the minced garlic along with cumin, oregano, and paprika, stirring for about 1 minute until everything smells awesome.

6. Pour in the chicken broth then stir in the white beans, sweet corn, and diced green chilies.

7. Place the chicken breasts back into the pot and bring the mixture to a simmer.

8. Let it cook for about 15 minutes until the chicken is cooked through and tender.

9. Remove the chicken and shred it using two forks then add it back into the chili and mix everything well.

10. Simmer for another 10 minutes, taste and adjust the salt and pepper if needed, and serve hot with chopped cilantro and lime wedges if you like.

Equipment Needed

1. A large pot for browning the chicken and simmering the chili
2. A sharp knife for chopping the onion and mincing the garlic
3. A cutting board where you prep your veggies
4. Measuring cups and spoons to add the right amount of broth and spices
5. A spatula or tongs to flip the chicken while it browns
6. A can opener for opening the beans, corn, and green chilies
7. A fork or two for shredding the chicken once its cooked

FAQ

Can I use chicken thighs instead of breasts?

Yup, you can use thighs but keep in mind they may take a bit longer to fully cook so check for doneness.

Do I really need to drain and rinse the beans?

Yes, draining and rinsing helps get rid of extra starch which can make the chili too thick.

Can I swap out the canned corn for frozen corn?

Sure, just defrost the frozen corn first. It works just fine in the recipe.

What if I dont have green chilies on hand?

No worries, you can use a small jalapeno or even a dash of chili powder to keep the flavor.

How long can leftovers be stored?

It should last in the fridge for about 3 days, just reheat it well before eatin.

White Bean Chicken Chili Recipe Substitutions and Variations

If you dont have chicken breasts, you can use chicken thighs, they tend to be juicier and add more flavor.
If white beans are not available, you could try navy beans or even pinto beans which work pretty well in this recipe.
Instead of diced green chilies, consider using jalapeno slices or a splash of hot sauce if you like it spicy.
If you dont have canned sweet corn, frozen corn works fine, just make sure you thaw it first.

Pro Tips

1. When browning the chicken, try not to overcrowd the pot. Give each piece enough room so they really get that nice sear that adds a lot of flavor later on
2. After you add the aromatics, let the spices toast in the onions and garlic for a minute but be careful not to overdo it or they might burn and turn bitter
3. If you have time, let the chili simmer a little longer after adding the shredded chicken so all the flavors properly meld together, making each spoonful tastier
4. Always taste your chili near the end and adjust the seasoning. Sometimes a little extra salt, pepper or even a squirt of lime can really brighten everything up

White Bean Chicken Chili Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A large pot for browning the chicken and simmering the chili
2. A sharp knife for chopping the onion and mincing the garlic
3. A cutting board where you prep your veggies
4. Measuring cups and spoons to add the right amount of broth and spices
5. A spatula or tongs to flip the chicken while it browns
6. A can opener for opening the beans, corn, and green chilies
7. A fork or two for shredding the chicken once its cooked

Ingredients

1.5 lbs boneless, skinless chicken breasts
Salt and pepper to taste
1 large chopped onion
3 cloves garlic, minced
4 cups chicken broth
2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (4 oz) diced green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon paprika
Optional: chopped cilantro and lime wedges for garnish

Directions

Start by seasoning the chicken breasts with salt and pepper on both sides.
In a large pot, heat a bit of oil over medium-high heat and brown the chicken breasts for about 3-4 minutes each side until they get a nice color.
Remove the chicken from the pot and set them aside.
In the same pot, add the chopped onion and cook until it's soft and a bit translucent, about 5 minutes.
Add the minced garlic along with cumin, oregano, and paprika, stirring for about 1 minute until everything smells awesome.
Pour in the chicken broth then stir in the white beans, sweet corn, and diced green chilies.
Place the chicken breasts back into the pot and bring the mixture to a simmer.
Let it cook for about 15 minutes until the chicken is cooked through and tender.
Remove the chicken and shred it using two forks then add it back into the chili and mix everything well.
Simmer for another 10 minutes, taste and adjust the salt and pepper if needed, and serve hot with chopped cilantro and lime wedges if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.