So you want the creamy comfort of a soup and the hearty satisfaction of a chili? We got you. This white bean chicken chili is the best of both worlds.
Tender chicken gets simmered in a creamy, subtly spiced, flavorful broth. And mild green chiles, corn, and kale add plenty of fiber and gorgeous color.
The best part? It’s a 1-pot meal ready in less than 1 hour that’s dairy- and gluten-free! Let us show you how it’s done!
How to Make White Bean Chicken Chili
This soups starts by sautéing best friends onion and garlic in a pot along with chicken thighs or breasts until slightly browned. Easy peasy.
Then it’s truly a dump, stir, and simmer situation: Add chicken broth, coconut milk, green chilies, corn, white beans, and spices.
We love how the coconut milk adds richness and a creamy texture without infusing a strong coconut flavor. It’s dairy-free magic.
Pair this gorgeous soup with our perfect vegan cornbread (check the gluten-free version here) and prepare to go to Cozyville (the land where stretchy pants are the only acceptable uniform and time does not exist).
We hope you LOVE this white bean chicken chili! It’s:
A little spicy
Easy to make
& SO delicious!
More Cozy Soup Recipes
- Super Garlicky Tomato Soup with Smashed White Beans
- 1-Pot Everyday Lentil Soup
- Creamy Tuscan White Bean & Kale Soup
- Easy Chicken Tortilla Soup (Instant Pot Friendly!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy White Bean Chicken Chili (1 Pot!)
- 1 Tbsp olive oil (or avocado oil)
- 1 cup diced white or yellow onion (1 medium onion yields ~1 cup or 130 g)
- 3 cloves garlic, minced
- 1 ½ lbs boneless skinless chicken thighs, cut into small bite-sized pieces or ~3/4-inch cubes (or sub chicken breasts)
- 1 cup chicken broth or stock (or store-bought)
- 1 cup canned full-fat coconut milk* (or sub homemade cashew cream)
- 2 (15-oz.) cans white beans, drained and rinsed (we like cannellini // or sub ~3 cups homemade)
- 2 (4-oz.) cans diced green chiles (we used hot // or sub 1/2 cup diced fresh roasted hatch chiles)
- 1 cup frozen corn (or sub drained and rinsed canned corn)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper
- 1 pinch cayenne (plus more to taste)
- 2-3 cups loosely packed chopped kale
FOR SERVING optional
- Freshly chopped cilantro
- Thinly sliced green onion
- Crushed tortilla chips
- Lime wedges
- Heat oil in a large pot over medium heat. Once hot, add onion and sauté for 2-3 minutes, stirring occasionally, until lightly browned and beginning to soften. Add garlic and cook until fragrant — about 30 seconds.
- Add cubed chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned.
- Add stock or broth, coconut milk, drained and rinsed beans, green chiles, corn, cumin, oregano, salt, pepper, and cayenne. Stir and bring to a simmer over medium heat. Once simmering, reduce heat slightly, cover, and cook for 15-20 minutes to let the flavors develop.
- Stir in the kale and use the back of a wooden spoon to mash some of the white beans against the side of the pot to thicken. Cook for 3-5 minutes, or until the kale is wilted and tender.
- Taste and adjust as needed, adding more cayenne for heat, cumin for smokiness, or salt and/or pepper to taste.
- Serve warm garnished with cilantro, green onion, crushed tortilla chips, and/or lime wedges (all optional).
- Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.
*Loosely adapted from Taste of Home.