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White Bean Chicken Chili
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4 from 1 vote

White Bean Chicken Chili

Course Main Course
Cuisine Southwestern
Keyword Chicken Chili, Green Chili, White Bean Chicken Chili, White Bean Chili


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.