White Chicken Chili

[The Beanie Blanco Remix]

Creamy, warming, and impossibly satisfying. Tender chicken, white beans, green chiles, and warming spices simmered into a bowl of comfort that’s bright instead of heavy. This is the chili that keeps you coming back for seconds—hearty enough to fill you up, light enough to not weigh you down.

Ingredients

1 tablespoon (15ml) avocado oil
1 pound (450g) boneless, skinless chicken breasts (pasture-raised preferred)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (15 ounces/425g each) white beans (cannellini or great northern), drained and rinsed
1 can (4 ounces/115g) diced green chiles
3 cups (720ml) chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup (120ml) plain Greek yogurt or sour cream
Juice of 1 lime
Fresh cilantro, diced avocado, and lime wedges for serving

Steps

Sear Chicken:

Heat avocado oil in a large pot or Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Sear chicken for 4-5 minutes per side until golden brown. Remove from pot and set aside—it doesn’t need to be fully cooked through yet.

Sauté Aromatics:

In the same pot, add diced onion and cook for 5 minutes until softened and translucent, scraping up any browned bits from the chicken. Add minced garlic and cook for 1 minute until fragrant.

Simmer:

Add white beans, green chiles, chicken broth, cumin, oregano, smoked paprika, salt, and pepper. Stir to combine. Nestle the seared chicken breasts into the liquid. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes until chicken is cooked through (165°F/74°C internal temperature) and flavors have melded.

Shred & Finish:

Remove chicken breasts from pot and shred with two forks. Return shredded chicken to pot. Remove from heat and stir in Greek yogurt and lime juice. The yogurt adds creaminess without heaviness and the lime brightens every spoonful. Taste and adjust seasoning if needed.

Serve:

Ladle chili into bowls and top with fresh cilantro, diced avocado, and a squeeze of lime. Serve immediately while hot and creamy.

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Make it Good For The Gut

White beans deliver prebiotic fiber: Each serving provides 8g of fiber that feeds beneficial gut bacteria and supports digestive health. Greek yogurt adds probiotics: Choose yogurt with live active cultures for billions of beneficial bacteria that survive the gentle heat. Add fermented toppings: Top with a spoonful of sauerkraut or kimchi for extra probiotic power that complements the creamy chili.

Remix Options

Slow Cooker Version: Add all ingredients except yogurt and lime to slow cooker with raw chicken. Cook on low 6-8 hours or high 3-4 hours. Shred chicken, stir in yogurt and lime before serving. Spicy Upgrade: Add 1 diced jalapeño with the onions and 1/2 teaspoon cayenne pepper for heat. Turkey Swap: Use ground turkey instead of chicken—brown it with the onions instead of searing whole breasts. Extra Creamy: Mash half the beans before adding to create a thicker, creamier texture without adding dairy. Corn Addition: Stir in 1 cup frozen or fresh corn kernels during the last 5 minutes of simmering for sweetness and texture. Rotisserie Shortcut: Use 3 cups shredded rotisserie chicken and skip the searing step—just add it at the end for a 20-minute meal. Dairy-Free: Replace Greek yogurt with full-fat coconut cream for richness without dairy.

Good To Know

Why Sear the Chicken: Browning the chicken first builds fond (those caramelized bits on the bottom of the pot) that adds deep, savory flavor to the entire chili. Don’t skip this step even though the chicken finishes cooking in the liquid. Bean Selection: Cannellini beans are creamy and buttery, great northern beans are slightly firmer—both work beautifully. Don’t use kidney beans or black beans; they’re too heavy and change the character of white chili. Greek Yogurt vs Sour Cream: Greek yogurt provides tang and creaminess with more protein and less fat. Sour cream is richer and more traditional. Both work—choose based on your preference. Add off heat to prevent curdling. Storage Guidelines: Store chili refrigerated in an airtight container for up to 5 days. The flavors develop and deepen overnight, making leftovers even better. Reheat gently on the stovetop, adding a splash of broth if it’s too thick. Freezes beautifully for up to 3 months. Make-Ahead Strategy: This chili is perfect for meal prep—make a double batch on Sunday and portion into containers for easy lunches all week. Top fresh each time you serve. Serving Suggestions: Serve with cassava flour tortilla chips, over cauliflower rice for lower carbs, or alongside a simple green salad. The toppings make the bowl—don’t skip the fresh cilantro, creamy avocado, and bright lime.