Easy White Chicken Chili with Leftover Chicken
Creamy white bean chili loaded with shredded chicken, roasted green chilies, and warming spices. One can of beans is pureed to create a silky base, while fresh jalapeno, bell pepper, and garlic build depth. Finished with bright lime juice and cilantro, this one-pot meal comes together in under 30 minutes and reheats beautifully.
Ingredients
- 2 cans (15oz each) white beans, rinsed and drained
- 4 cups low-sodium chicken broth, dividedvegetable broth1:1broth
removes chicken
- 2 tbsp olive oil
- ½ large yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeno pepper, diced and de-seeded
- 1 red bell pepper, diced
- 1 can (4oz) diced green chilies
- 1 tbsp cumin
- ½ tsp chili flakes
- ¼ tsp cayenne pepper
- ½ tsp black pepper
- 3 cups cooked and shredded chicken, from two large chicken breasts
- 1 tbsp lime juice, about one half lime
- ¼ cup chopped cilantro
- shredded cheese, for topping(optional)
- avocado, for topping(optional)
- sour cream, for topping(optional)
Instructions
- 1
Blend one can of drained beans with one cup of chicken broth until pureed and set aside.
- 2
Warm olive oil in a large pot over medium-high heat until shimmering.
- 3
Saute diced onion for about five minutes until translucent.
- 4
Add minced garlic and cook for one additional minute.
- 5
Add jalapeno, bell pepper, and canned diced green chilies and cook for five to six minutes until peppers begin to soften.
- 6
Add cumin, chili flakes, cayenne pepper, and black pepper, and cook for about two minutes to release spice aromas.
- 7
Add remaining chicken broth, bean puree, second can of beans, and shredded chicken and bring to a boil.
- 8
Reduce heat to a simmer and cook for fifteen minutes.
- 9
Remove from heat and stir in lime juice and cilantro.
- 10
Serve immediately topped with cheese, avocado, and sour cream as desired.
Tips
Puree only one can of beans to create a creamy base while keeping whole beans for texture.
De-seeding the jalapeno reduces heat; keep seeds if you prefer spicier chili.
Use rotisserie chicken to save time on weeknight cooking.
Fresh lime juice brightens the dish more than bottled; add to taste.
Good to Know
Refrigerate in an airtight container for up to four days. Freezes well for up to three months; thaw in refrigerator before reheating.
Prepare through step five the night before. Store vegetables separately and add to pot when ready to cook. Fully cooked chili reheats gently on stovetop or in microwave.
Ladle into bowls and top with shredded cheese, avocado slices, sour cream, and extra cilantro. Serve with cornbread or tortilla chips.
Common Mistakes
Skip the spice-blooming step to avoid flat, one-dimensional flavors.
Add lime juice before removing from heat to avoid volatile oils dissipating.
Oversalt by neglecting low-sodium broth specification, which leaves room for seasoning adjustment.