Learn how to make the best white chicken chili with canned beans. This easy recipe can be prepared in a little over an hour, making it a great weeknight dinner idea!
Now that Fall has arrived and is in full swing, I’m all about Fall comfort foods – and white chicken chili is one of the best Fall comfort foods around.
My older daughter Zoë doesn’t tolerate tomatoes well, so I’ve been looking at alternatives to traditional chili. I always love the white and green chilis we sample at the local Chili Cook-off each summer.
I’ve made Green Chili with Hatch Chiles in the past, so I decided to try white chili with chicken this time. I just love how creamy and delicious a good bowl of white chicken chili is!
When I have more time, I like to used dried beans. However, we’ve been pretty busy, so I’ve been relying more on canned beans lately. Feel free to swap the canned beans for dried beans if you have more time. It’s all about balance 🙂 Even using canned beans, this recipe turned out amazing.
I used the boneless skinless chicken thighs that came in my last Butcher Box. And I typically have the rest of the ingredients on hand, so this Three Bean White Chicken Chili makes a great last minute dinner idea!
Ready to enjoy the nourishment that this chili offers to your family? Give this recipe a try and let us know how your family liked it!
White Chicken Chili with Canned Beans Recipe
- 2 tablespoons extra virgin olive oil
- 3 cups chicken (boneless), cubed
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 onion chopped
- 4 garlic cloves minced
- 8 ounces green chilis canned
- 6 cups homemade chicken broth or storebought
- 1 tablespoon cumin
- 1 teaspoon oregano
- ½ teaspoon sea salt or to taste
- ¼ teaspoon white pepper
- 15 ounces canned great northern beans drained and rinsed
- 15 ounces canned navy beans drained and rinsed
- 14 ounces canned cannellini beans drained and rinsed
- 1 cup whole milk
- 2 tablespoons masa
- In a bowl, season chicken with garlic powder, 1 teaspoon of salt and ½ teaspoon of black pepper. In a 6-quart dutch oven, heat oil over medium high heat on the stove, then add in chicken, brown slightly, lower heat to medium, cover and cook, stirring occasionally, for 20-25 minutes, or until chicken has cooked. If desired, add in a tablespoon of water. Once chicken is cooked, remove from the pot and set aside.
- Raise heat to medium high, add onions to the dutch oven and saute for about 2 minutes. Add in minced garlic and cook for an additional 30 seconds.
- Next, add the chopped chilis, chicken, chicken broth and remaining spices. Mix well and cook for an additional 30 minutes.
- In a small bowl, whisk together milk and masa. After the 30 minutes, lower the heat to medium low and pour the milk and masa mixture into the pan, and stir until well combined.
- Cook for an additional five minutes then add in the drained beans. Continue cooking for five minutes to heat the beans through (you can leave it in longer, but the beans will begin to break down).
- Serve and garnish your white chicken chili with cilantro, cheese, sour cream or hot sauce, if desired.