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+ servings

White Bean Chicken Chili

Recipe By: Bruce Bradley
Course: and Broths, Chilis, Soups
Servings: 6 -8

Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.


  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3-4 cloves garlic minced
  • 1 red pepper diced (optional)
  • 1 to 1 1/2 pounds uncooked chicken diced (white and/or dark meat depending on your preference)
  • 1 teaspoon salt
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons whole wheat pastry flour optional—add for a thicker chili
  • 3 15-ounce cans white northern, cannellini or other white beans, rinsed and drained
  • 2 1/2 cups frozen corn thawed
  • 4 cups stock chicken or vegetable
  • 1/2 cup heavy cream optional
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 cups greens such as arugula spinach, or escarole (packed)
  • Season to taste with freshly ground black pepper and salt

Optional Garnish:

  • Diced Avocado
  • Chopped Cilantro
  • Chopped Green onions
  • Sour Cream
  • Grated Cheese parmesan or Monterey Jack are my favorites
  • Tortilla chips


  • In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and red pepper (optional)—cook for 30 seconds. Add chicken, salt, cumin, oregano, and chili powder. Cook, stirring frequently until the chicken is cooked through, about 5 minutes. Stir the flour into the chicken mixture.
  • Add the beans, corn, and stock. Simmer for 20-30 minutes or until the chili has reduced to the desired thickness. Add red pepper flakes and simmer for another 5-10 minutes. Add greens and season to taste, ladle into bowls, and garnish as desired. For a creamier soup pour in the cream when adding the greens and warm thoroughly making sure not to bring chili to a boil.


We recommend organic ingredients when possible.
If you’re looking for a spicier chili, consider mixing in a jalapeño with the garlic (seeded or with seeds if you want an even spicier chili).
Vegetarian / Vegan Option: (1) replace chicken with one additional can of white beans, (2) use vegetable broth, and (3) omit cream or use coconut or almond milk instead.