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A bowl with Chicken Chili topped with tortilla chips and avocado. Cilantro and jalapeños on the side

White Bean Chicken Chili

This dish can also be made on stove top. Follow same directions by putting everything in one large pot and cook over low-medium heat for 1.5 hours. Add the beans and corn and cook for an additional 30 mins. Total time 2 hours.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 12 (1 cup) servings
Calories 243kcal
Author Ana Frias


  • 2 pounds boneless skinless chicken breast, sliced in large chunks (uncooked)
  • 1 large onion finely chopped
  • 1 medium jalapeño seeded, finely chopped
  • 4 garlic cloves finely chopped
  • 1 - 7 oz can diced green chiles preferably "fire-roasted"
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoons kosher salt plus more if needed according to taste
  • ½ teaspoon freshly ground pepper plus more
  • 6 cups homemade chicken stock or low-sodium chicken broth
  • 1 ½ cups frozen corn
  • 3 15-ounce cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
  • Top with avocado cilantro, and a squeeze of lime juice. Serve with tortilla chips or cornbread


  • In a 6 quart crock-pot, add the chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and ½ tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6–8 hours.
  • During the last 30 minutes of cooking, add the beans and corn; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
  • To serve top with avocado and cilantro. Lime wedges and cornbread optional.


Do ahead: Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.


Serving: 1cup | Calories: 243kcal | Carbohydrates: 31g | Protein: 25g | Fat: 2g | Cholesterol: 37mg | Sodium: 1183mg | Fiber: 8g | Sugar: 2g