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White Bean Chicken Chili

White Bean Chicken Chili

Course Main Course
Cuisine Southwestern
Keyword Chicken Chili, Green Chili, White Bean Chicken Chili, White Bean Chili
Author Heather Blake


To Make The Beans for the Chili

  • 1 pound bag Navy Beans
  • 3-4 garlic cloves, smashed
  • 1 tsp salt
  • 2 bay leaves

For the Chili

  • 2-3 tablespoons olive oil
  • 1 cup diced onions
  • 1 tablespoon minced garlic
  • 1 cup chopped Hatch green chilies
  • 1 rotisserie chicken, chopped about 2 1/2- 3 cups
  • 3 cups cooked navy beans
  • 2 teaspoons ground cumin
  • 1 teaspoon corriander
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 bay leaves
  • 2 teaspoons dried cilantro
  • 1 teaspoon Mexican oregano
  • 6 cups chicken stock
  • remaining bean puree
  • 1/2 cup chopped fresh cilantro (optional)


To Make the Beans

  • In a medium-sized stock pot add the beans, garlic cloves, bay leaves, and salt. Cover with 6 cups of water. Bring the beans to a boil and cook for 4 minutes at high elevation and 2 minutes at lower. Reduce heat to low, cover and cook for 1 hour 15 minutes, stirring occasionally.  Remove from heat and set aside. 

To Make the Chili

  • Coat the bottom of a large soup pot with olive oil of medium-low heat. Add the onions and cook them until translucent. Stir in the garlic, green chilies, cumin, coriander, salt, pepper, bay leaves, cilantro, and oregano.  Heat through until fragrant, about 3 minutes.  
  • Remove 3 cups of the cooked beans (draining and reserving the liquid) and add to veggies. Stir in the chicken. Cover with the chicken stock. 
  • Remove the bay leaves but leave the garlic in with the beans. With either an immersion or a regular blender (in small batches) blend the remaining beans with the cooking liquid until smooth. If you need more liquid, ladle in a bit of the chicken stock. Stir into the chili. 
  • Reduce the heat to low, cover and simmer for 1 hour. Stirring occasionally. Adjust seasoning if necessary and stir in the fresh chopped if desired.