White Bean Chicken Chili
This White Bean Chicken Chili is creamy, flavorful, and comes together in just 30 minutes using raw chicken breast. A cozy, high-protein stovetop meal perfect for meal prep or busy weeknights — made with green chiles, salsa verde, and a touch of cream cheese for extra richness.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 4 oz can diced green chiles
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- ½ tsp smoked paprika
- Salt + pepper to taste
- 1 ½ lbs raw chicken breast about 3 medium breasts
- 2 15 oz cans white beans, drained and rinsed (Great Northern or cannellini)
- 3 ½ cups chicken broth
- ½ cup salsa verde
- ½ cup corn optional
- Juice of 1 lime
- ¼ cup light cream cheese or plain Greek yogurt
- Fresh cilantro for garnish
Let's Make It
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in garlic- Cook 1 minute until fragrant.
- Add chicken and broth: Place raw chicken breasts directly into the pot. Pour in chicken broth and salsa verde. Stir well.
- Simmer: Bring to a light boil, then reduce heat to low. Cover and simmer 20–25 minutes, or until chicken is fully cooked and tender.
- Shred chicken: Remove chicken breasts, shred with two forks, and return to the pot.
- Add beans and corn: Stir in drained white beans green chiles, cumin, chili powder, oregano, smoked paprika, salt, and pepper. and corn. Simmer uncovered another 5–10 minutes to thicken slightly. (if making this to eat same day, cook for 20 mins so all of the flavors come together)
- Make it creamy: Turn off heat and stir in lime juice and cream cheese (or Greek yogurt) until melted and smooth.
- Serve: Garnish with fresh cilantro, a little extra lime juice, and your favorite toppings — tortilla strips, avocado, or shredded cheese.