| |

A Hearty White Bean and Chicken Chili

Hello The Best of this Life readers! I’m so glad Emily asked me to guest post for her during this special time with her new little bundle! Emily and I have been blogging buddies for a long time and I couldn’t be happier for her!

When Emily asked me to share a recipe that I would bring to a new mom, my mind immediately went to soups. They’re warm and comforting. You can reheat just what you want to eat and leave the rest for later or freeze it. Not to mention it’s the perfect time of year to eat a big bowl of warm soup! I landed on my white chicken chili, which I guess is not technically a soup, but close enough, right?! This is a favorite recipe of mine. I like this white chicken version more than traditional chili as it’s a little lighter and I’m a big fan of white beans. I highly recommend eating this with a big piece of homemade bread!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Bean and Chicken Chili

  • Author: Stephanie Day


A hearty chili to enjoy on a cold winter’s day. Perfect to pair with homemade bread!



2 tablespoons extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
2 lbs. ground chicken
1 tablespoons dried oregano
2 teaspoons chili powder
1/2 teaspoons salt
2 tablespoons ground cumin
3 tablespoons flour
2 (15-ounce cans) white or cannellini beans, rinsed and drained
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
ground pepper to taste
Optional: cilantro, sour cream, cheddar cheese, tortilla chips for garnishing


  1. In a large pot, heat the olive oil on medium heat. Saute the onion and cook until it is translucent (3-5 mins.). Add the garlic and cook for 30 seconds.
  2. Add the ground chicken, oregano, chili powder, cumin, and salt. Break the chicken up and continue stirring until the chicken is fully cooked (about 8-10 minutes).
  3. Add the flour to the chicken. Add the beans, corn, and chicken stock. Bring to a simmer and stir the mixture, making sure to scrape the bottom of the pan. Simmer for 60 minutes until the liquid reduces by about half and has thickened. Add the red pepper flakes and cook for an additional 10 minutes. Serve.
Stephanie Day
Latest posts by Stephanie Day (see all)

Similar Posts


    1. Made this tonight but omitted the chilli flakes for the little ones and just served hot sauce on the side. Super yummy!

  1. YUM! I thought this was delicious however I made several adjustments. I didn’t have frozen corn or white beans – I didn’t want to run to the store so I used a can of creamed corn and two cans of garbanzo beans (I pureed the beans as a sneak attack on my children…it worked!!) I also added three stalks of celery and some carrots. I did not use the ground pepper. I thought this was delicious and so did my children. I even pureed it for my 11 month old Son – he LOVED it! This was a win for our Family!

  2. Love this recipe! Any tips on how to turn this into a make ahead freezer meal? Suggest cooking and cooling then freeze?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star