This white bean chicken chili became my instant go-to the first winter I needed something both comforting and quick. I discovered the combination while cleaning out the fridge after a busy holiday weekend: a leftover rotisserie chicken, a couple of cans of beans, and pantry spices. The result was richer and heartier than I expected — creamy beans, tender shredded chicken, and a gentle warmth from cumin and green chiles. It’s the kind of dish that fills the house with inviting aromas and gets everyone around the table.

I love that this version balances comfort and freshness: a base that simmers gently to develop flavor, finished with a touch of plain Greek yogurt for creaminess and lime juice for brightness. The texture plays beautifully between soft beans and juicy shredded chicken, while tortilla chips add a satisfying crunch. It’s reliable for weeknight dinners, feeding a crowd, or packing into containers for easy lunches. Every spoonful brings a mix of familiarity and a little surprise — that zing of lime and cilantro in the end always gets compliments.

Ingredients

• Olive oil: 2 tablespoons — use extra-virgin for flavor when sautéing the onion; it provides a savory foundation and tolerates brief browning without smoking.
• Onion: 1 white or yellow onion, finely diced — choose a firm, dry onion (not sprouted) for sweetness and structure once softened.
• Garlic: 1 tablespoon minced — fresh garlic adds a fragrant backbone; press or finely mince to distribute flavor evenly.
• Diced green chiles: 8 ounces (one small can) — mild roasted chiles add depth and subtle heat; Hatch or Pueblo-style work well.
• Ground cumin: 1 1/2 teaspoons — gives warm earthiness; toast briefly in the pan to bloom the aromatics if desired.
• Dried oregano: 3/4 teaspoon — a small amount brightens the spice mix and balances cumin.
• Paprika: 1/2 teaspoon — use sweet or smoked for added complexity; a little goes a long way.
• Salt & pepper: 1 teaspoon salt and 1/2 teaspoon black pepper — start conservative and adjust at the end, especially if using salted broth.
• Low-sodium chicken broth: 2 to 2 1/2 cups — keep it low-sodium so you can control the final seasoning; use homemade or a trusted brand like Swanson Low Sodium.
• Great northern beans: Two 15-ounce cans, drained and rinsed — these yield a creamy texture and hold their shape under gentle simmering.
• Corn: 1 cup — frozen or canned works; adds subtle sweetness and color contrast.
• Plain Greek yogurt or sour cream: 1/4 cup — adds creaminess and a slight tang; use full-fat yogurt for richness or 2% for a lighter finish.
• Shredded rotisserie chicken: 2 1/2 cups — a quick shortcut that keeps the dish easy; remove skin and shred into bite-sized pieces.
• Lime juice: 1 tablespoon — fresh-squeezed brightens flavors and balances richness.
• Toppings: Cilantro, diced avocado & tortilla chips — pick ripe avocadoes and crisp tortilla chips or strips of baked tortillas for crunch.

Instructions

Sauté the aromatics: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy saucepan over medium heat. Add the finely diced onion and sauté for 5 to 7 minutes until soft and translucent, stirring occasionally. Add 1 tablespoon minced garlic in the last 60 seconds so it becomes fragrant without burning. Add chiles and spices: Stir in the 8 ounces diced green chiles, 1 1/2 teaspoons cumin, 3/4 teaspoon dried oregano, 1/2 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 to 2 minutes to bloom the spices; you should smell the cumin deepen and the mixture look glossy. Build the base: Pour in 2 to 2 1/2 cups low-sodium chicken broth and scrape up any browned bits from the bottom of the pan. Add the two drained 15-ounce cans of great northern beans and 1 cup corn. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12 to 15 minutes to allow flavors to meld and the liquid to reduce slightly. Finish with chicken and dairy: Stir in 2 1/2 cups shredded rotisserie chicken and warm through for 3 to 5 minutes. Remove the pot from the heat and whisk 1/4 cup plain Greek yogurt (or sour cream) with 1 tablespoon fresh lime juice in a small bowl, then fold it into the chili off the heat to prevent curdling. Taste and adjust salt and pepper. Serve and garnish: Ladle into bowls and top with chopped cilantro, diced avocado, extra lime wedges, and crushed tortilla chips. For a little extra heat, add a pinch of crushed red pepper or a drizzle of hot sauce.

Storage Tips

Cool leftovers to room temperature within two hours and store in airtight containers. In the refrigerator, it stays fresh for 3 to 4 days; freeze portions for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, flattening bags to save space. When reheating from frozen, thaw overnight in the fridge and reheat gently on the stove, stirring and adding 1 to 2 tablespoons of broth per cup if the texture seems too thick. Avoid boiling after adding yogurt to prevent separation; instead, warm slowly and stir constantly.

Ingredient Substitutions

If you don’t have rotisserie chicken, use 1 pound cooked chicken breast or thighs, shredded. Pinto beans, navy beans, or cannellini beans substitute well for great northern beans at a 1:1 ratio. For dairy-free, replace Greek yogurt with 2 tablespoons of refined coconut cream blended smooth or an equal amount of mashed avocado for creaminess; note the flavor will shift slightly. Swap corn for hominy for a heartier, more traditional texture. If you want more heat, use a can of diced green chiles labeled medium or add a seeded jalapeño when sautéing the onions.

Serving Suggestions

Serve with a mound of crushed tortilla chips for crunch, sliced avocado for creaminess, and a handful of cilantro for brightness. Offer lime wedges and hot sauce on the side so guests can adjust acidity and heat. This pairs well with a simple green salad dressed with lime vinaigrette, or warm corn tortillas for scooping. For a heartier meal, serve alongside rice or a slice of rustic bread to soak up the broth. Garnish with chopped scallions or shredded cheddar if you prefer a cheesier finish.

Cultural Background

White bean chicken stews have roots in Southwestern and Tex-Mex traditions where beans, chiles, and citrus come together to balance heat and acidity. While not a strict traditional recipe, this bowl borrows the comforting bean-and-meat combination found across regional American kitchens. The use of rotisserie chicken is a modern convenience that mirrors classic slow-cooked variations where leftover poultry transforms into warming one-pot meals. Over time, such bowls have evolved to include toppings and global influences, making them a versatile part of contemporary home cooking.

Seasonal Adaptations

In winter, use roasted poblano chiles for deeper, smoky flavor and serve with warm cornbread. During summer, add fresh grilled corn kernels and finish with extra lime and chopped summer tomatoes for brightness. For autumn, fold in diced sweet potato early in the simmer to add body and seasonal sweetness; roast the sweet potato first for caramelized notes. Adjust garnishes to the season — use pumpkin seeds in fall or crisp radishes in spring for a peppery bite.

Meal Prep Tips

Make a double batch and portion into individual containers for easy weekday lunches. Keep crunchy toppings like tortilla chips and avocado separate until just before serving to maintain texture. Label meals with the date and reheat in a microwave-safe bowl for 2 to 3 minutes, stirring halfway through, or on the stove over low heat until warmed. If freezing, leave out the avocado and chips, and add them fresh after reheating.

There’s a simple joy in serving this pot to friends: it’s forgiving, fast, and deeply satisfying. Whether you’re feeding a hungry family or meal-prepping for the week, this white bean chicken chili shows how modest ingredients can come together into something comforting and bright. Make it your own, and don’t be surprised if it becomes a regular on your table.