White Bean Chicken Chili Recipe

Name: White Bean Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Onion; 3 stalks Celery; 1/2 whole Bell Pepper (optional); 3 cloves Minced Garlic; 1 quart Heavy Cream; 4 cans (15 Oz. Can) Northern (Navy) Beans; 4 whole Skinless, Boneless Chicken Breasts; 1 quart Chicken Stock; 1 teaspoon Salt; 1 teaspoon White Pepper; 1 teaspoon Ground Cumin; 1 teaspoon Chili Powder; 1 teaspoon Cilantro; 1/2 cups All-purpose Flour; 1/2 cups Vegetable Oil; Butter And Oil, For Sauteing The Vegetables

Servings: persons

1 whole Onion
3 stalks Celery
1/2 whole Bell Pepper (optional)
3 cloves Minced Garlic
1 quart Heavy Cream
4 cans (15 Oz. Can) Northern (Navy) Beans
4 whole Skinless, Boneless Chicken Breasts
1 quart Chicken Stock
1 teaspoon Salt
1 teaspoon White Pepper
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 teaspoon Cilantro
1/2 cups All-purpose Flour
1/2 cups Vegetable Oil
Butter And Oil, For Sauteing The Vegetables

1
Chop veggies. I do mine finely because I don't like chunks of veggies. Saute veggies in butter and oil until tender. I do this over medium low heat for 25 minutes because they tend to brown if cooked on higher heat.
2
Once tender, add the heavy cream and beans. You can use leftover chicken or get a pre-cooked rotisserie chicken from the market. If you have none made, you can bake the breasts, which I prefer for tenderness, or boil them, then cut them into bite-sized pieces. Do this ahead of making the soup. Add the chicken to the cream and beans. Bring up the heat to near boiling.
3
Add chicken stock and get the heat back up. Season with spices. Stir.
4
While the heat is up to a near boil, add your roux to thicken. To make the roux, mix up equal parts of flour and vegetable oil. I've found a half cup of each lends the perfect thickness for me. At this point, gradually pour in the roux until it thickens to your liking. This will take a few minutes to thicken. Then, just simmer for ten minutes or longer to get the spices and roux incorporated.
5
This is a flavorful, but not spicy soup. If you want more kick, increase the chili powder to a tablespoon.

1155

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole Onion, 3 stalks Celery, 1/2 whole Bell Pepper (optional), 3 cloves Minced Garlic, and more.

Yes, White Bean Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions