White bean chicken chili is a fantastic comfort food dinner to serve on a cold night. The consistency of this dish is thicker than soup but thinner than traditional chili. So, sometimes I like to call it chicken chili soup!
The official first day of autumn is tomorrow. Not that I needed an official day to get into my fall mindset and whip up one of our favorite chili soups.
Now, initially, this white bean chicken chili recipe happened by accident. Or, maybe I should call it experimenting. My kids love white beans and chicken, and we love chili, too. So, in an effort to not make a vegetarian chili, (even though I wanted to) and wanting to compromise with my meat loving husband, we came up with this chicken chili soup.
white bean chicken chili recipe shortcut
This chicken chili has a little bit of everything in it. As a result, everyone is happy. And it’s relatively quick to make.
My trick to making it quickly? I use shredded rotisserie chicken. It’s already cooked for you and tastes delicious. You simply shred it up and stir it in at the end.
How to meal prep chicken chili soup
If you want to make this recipe as a make-ahead meal, just prep and cut all of your veggies the night before. I like to shred the rotisserie chicken as well. This way, everything is ready to go when you get home from work.
Loaded with meat and veggies, this hearty white bean chicken chili will definitely satisfy! And feel free to use whatever veggies you have at home. I use:
- swiss chard
- corn niblets (you can use canned or frozen)
- bell peppers
- white or yellow onions
I hope you enjoy this white bean chicken chili soup recipe! And who else is excited for fall weather, warm sweaters and thick socks?
Obviously, this is a hearty dinner, and because it has protein, vegetables and healthy carbohydrates in it, you can serve it as-is. If you’d like to serve something on the side, any of these sides will be perfect.
White Bean Chicken Chili
- 1 tablespoon extra virgin olive oil
- 1 large onion chopped
- 3 to 4 cloves garlic minced
- 1/2 large zucchini diced
- 1 red bell pepper diced
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 tablespoons chili powder
- salt and pepper
- 15 oz. canned cannellini beans rinsed and drained
- 15 oz. canned garbanzo beans rinsed and drained
- 1 bunch Swiss chard stems removed and leaves chopped
- 1 1/2 cups frozen corn niblets
- 5 cups low-sodium chicken stock plus more, if needed
- 2 to 3 cups rotisserie chicken shredded, skin removed
- 1/2 teaspoon crushed red pepper flakes optional
- chopped fresh flat leaf parsley for garnish
- Using a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until translucent, for about 4 to 5 minutes. Add the garlic and cook for 30 seconds. Add the diced zucchini and the bell peppers and season with the cumin, oregano, chili powder, and season with salt and pepper. Cook, stirring frequently, for about 4 to 5 minutes. Add the beans, Swiss chard, corn, and chicken stock.
- Bring the mixture to a boil and then turn the heat down low to a simmer for about 20 to 30 minutes. Add the shredded rotisserie chicken and red pepper flakes (if using) and simmer for another 5 to 10 minutes. Season with more salt and pepper, to taste. Garnish with chopped parsley and serve.