This white bean chicken chili has been my go-to when I want something comforting, bright, and impossibly simple to pull together on a busy weeknight. I first discovered this version after coming home from a long shift and finding a rotisserie chicken in the fridge, a couple of pantry cans, and a craving for something warm but fresh. The combination of creamy beans, tender shredded chicken, and a tart lime-greek yogurt finish turned into an instant family favorite. Immediately it became the meal everyone asked for when the weather turned cool or when we needed a low-effort dinner that still felt special. What makes this dish stand out is its balance of textures and flavors. The base is silky from the great northern beans, but the shredded chicken adds substantive bite. A little corn brings occasional bursts of sweetness. The spices are warm but restrained so the lime and cilantro can sing at the end. I love how the aroma of sautéed onion and garlic fills the kitchen in the first five minutes; it signals comfort without heaviness. Over the years I have tweaked the seasonings and the finishing touches — switching between plain Greek yogurt or a spoonful of sour cream, sometimes stirring in a splash more broth for a soupier consistency — and each version has felt like the same cozy dish with a small personality shift.

Ingredients

• Olive oil: Use 2 tablespoons of a good-quality extra virgin olive oil for initial sautéing. A fruity bottle from California or Spain adds a gentle background richness without overpowering the aromatics.
• Onion: One medium white or yellow onion, finely diced. Finely dicing ensures the pieces melt into the base and release natural sweetness during the short sauté.
• Garlic: One tablespoon minced garlic. Fresh garlic gives the best aroma; pick a firm head without green shoots.
• Diced green chiles: One 8-ounce can, drained. Hatch-style canned chiles add mild heat and smoky notes; drain but retain a little of the juices if you like extra chile flavor.
• Spices: 1 1/2 teaspoons ground cumin, 3/4 teaspoon dried oregano, 1/2 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. These create a warm, herbal backbone without masking the lime finish.
• Chicken broth: 2 to 2 1/2 cups low-sodium chicken broth. Start with 2 cups for a thicker chili and add more for a soupier texture.
• Great northern beans: Two 15-ounce cans, drained and rinsed. These beans stay firm and creamy — ideal for a silky base.
• Corn: One cup frozen or canned corn adds sweet pops of texture.
• Greek yogurt or sour cream: 1/4 cup plain Greek yogurt or sour cream to finish and add tang and creaminess.
• Rotisserie chicken: 2 1/2 cups shredded, about one medium rotisserie bird. Using pre-cooked chicken speeds the process and gives a juicy, flavorful protein.
• Lime juice: One tablespoon fresh lime juice brightens the whole pot at the end.
• Toppings: Chopped cilantro, diced avocado, and tortilla chips for crunch and garnish.

Instructions

Warm the oil and sweat the aromatics: Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the finely diced onion and cook 5 to 7 minutes, stirring occasionally, until translucent and fragrant. Add the minced garlic and cook 30 to 60 seconds more until the garlic is glossy and slightly softened but not browned. This step builds the aromatic base and prevents raw garlic bitterness. Add chiles and spices: Stir in the drained diced green chiles, 1 1/2 teaspoons cumin, 3/4 teaspoon oregano, 1/2 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 1 to 2 minutes, stirring constantly, to toast the spices and release essential oils. Toasting intensifies the cumin and oregano and prevents a flat, powdered spice taste. Deglaze and simmer with beans: Pour in 2 cups of low-sodium chicken broth, scraping the bottom of the pot to lift any browned bits. Add the two cans of drained great northern beans and 1 cup corn. Bring the mixture to a gentle simmer, then reduce heat and simmer 10 to 15 minutes to let flavors meld. If you prefer a thinner texture, add up to an additional 1/2 cup broth during simmering. Finish with chicken and creaminess: Stir in 2 1/2 cups shredded rotisserie chicken and heat through for 3 to 5 minutes. Remove from heat and whisk 1/4 cup plain Greek yogurt into a small bowl with 1 tablespoon lime juice, then gently stir that into the pot to preserve the yogurt’s creaminess without curdling. Taste and adjust salt and lime as needed. Serve and garnish: Ladle into bowls and top with chopped cilantro, diced avocado, and a handful of tortilla chips. Fresh lime wedges on the side let each person brighten their own bowl. Serve immediately while hot.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. For freezing, cool the chili to room temperature, divide into single-serving freezer-safe containers or heavy-duty freezer bags, and freeze for up to three months. When reheating frozen portions, thaw in the refrigerator overnight if possible, then warm gently on the stove with a splash of chicken broth to restore a silky consistency. If reheating directly from frozen, use low heat and stir often to ensure even warming.

Ingredient Substitutions

If you prefer a dairy-free finish, swap the Greek yogurt for an equal amount of coconut yogurt or omit it entirely and finish with a squeeze of extra lime and a drizzle of good olive oil. If you want more heat, substitute one can of mild diced green chiles with a can of hot green chiles or add chopped jalapeño when sautéing the onion. For a heartier texture, replace up to one cup of chicken broth with a cup of cooked quinoa or barley stirred in at the end.

Serving Suggestions

Serve bowls with a variety of toppings so everyone can customize: chopped cilantro, diced avocado, sliced green onion, shredded cheddar, extra lime wedges, and crisp tortilla chips or strips of baked tortilla for crunch. For a lighter meal, pair with a simple green salad and warm corn tortillas. For a fuller spread, offer cornbread and a tray of roasted vegetables on the side.

Cultural Background

White chicken chili is an American comfort adaptation that blends Southwestern influences with homestyle soup traditions. Unlike traditional red chili with tomatoes and red beans, this version emphasizes white beans, green chiles, and lighter aromatics. It gained popularity as cooks looked for milder, creamier alternatives that still showcase bold Southwestern flavors in a comforting format.

Seasonal Adaptations

In spring and summer, stir in fresh grilled corn and chopped roasted poblanos for a bright seasonal lift. In autumn and winter, swap in a splash of smoky chipotle in adobo for warmth, or add diced sweet potato during simmering for heartier texture. The recipe scales easily for holidays or gatherings and can be doubled for larger crowds.

Meal Prep Tips

Make a double batch and portion into individual containers for lunches throughout the week. Keep toppings separate to maintain texture; store chopped avocado or cilantro in small containers and add chips just before serving. Reheat gently on the stove and finish with fresh lime and yogurt to revive the bright flavors.

This white bean chicken chili is one of those recipes that becomes more personal with every pot. It’s forgiving, quick, and reliably comforting, and once you find your favorite topping combination you will find yourself coming back to it again and again. Serve it when you want warmth without heaviness and share it with people who appreciate simple, honest food.