This Smoky Southwest Chicken Chili with White Beans is a hearty, flavor-packed twist on classic chili. Bonus it’s made in one-pot in under an hour! Made with tender chicken breasts, creamy white beans, fire-roasted tomatoes, green chiles, and smoky spices, it’s comforting and perfect for fall. The toppings are the best part here, load with corn chips, avocado, cilantro, sour cream or more!
I love the broth of this chili, it’s light but still flavorful. The chicken breasts simmer in the broth to cook so they stay moist and have extra flavor, plus, no need to dirty another pan cooking the chicken. Frozen sweet corn adds a fresh touch and using fire roasted diced tomatoes is an easy way to add extra flavor.
Top you chili with cube avocado or this simple homemade guacamole, Fritos or corn chips, chopped cilantro, and shredded cheese for a flavor boost!
Find all of my soup and chili recipes here or check out my guide on side dishes for chili to find some serving inspiration!
Tips & Variations
- Shredding chicken: Use two forks or a hand mixer for quick, tender shreds.
- Beans: Swap cannellini for great northern or navy beans if that’s what you have.
- Heat level: Make it spicy with extra chili powder, cayenne, or hot Rotel; keep it mild with plain diced tomatoes.
- Creamy twist: Stir in a little cream cheese, heavy cream, or Greek yogurt before serving.
- Veggie boost: Add bell peppers, zucchini, or spinach for extra nutrition.
- Slow cooker option: Cook on low for 6–7 hours or high for 3–4 hours, shred chicken before serving.
- Leftovers: This chili tastes even better the next day as the flavors meld together.
More Hearty Chili Recipes
- Hearty One-Pot Lentil Chili
- The Cheesecake Factory White Chicken Chili
- Instant Pot Turkey and Bean Chili
- Five Ingredient Instant Pot Beef Chili
Key Chili Ingredients
Olive oil: Used to sauté the onion and garlic; avocado oil works too.
Yellow onion: Finely diced for a savory base; white onion can be swapped.
Garlic cloves: Freshly minced for depth; garlic powder in a pinch.
Chicken broth: Rich base for the chili; vegetable broth for a lighter option.
Petite diced tomatoes with green chilies: Adds tang and spice; Rotel is a good swap.
Fire-roasted diced tomatoes: Lends smoky depth; regular diced tomatoes if preferred.
Chicken breasts: Cooked until tender, then shredded; rotisserie chicken for a shortcut.
Cannellini beans: Creamy white beans that thicken the chili; great northern beans can substitute.
Sweet corn: Adds natural sweetness; canned or fresh corn also work.
How To Make The Chicken Chili
Let’s talk a little about how to make this Smoky Southwest Chicken Chili with White Beans (The printable instructions are in the recipe card below.)
Quick overview:
- Sauté onions and garlic, add in tomatoes, broth, and chicken.
- Simmer, shred chicken, add in corn and beans.
- Serve with desired toppings.
- In a large Dutch oven or stock pot, heat olive oil over medium-high heat. Once warm, add in onions, sauté until they begin to soften, 3-4 minutes. Add in the garlic and seasonings. Sauté for another 2-3 minutes.
- Add in the chicken broth, diced tomatoes, and chicken breasts. Cover and let simmer over medium heat for 20-25 minutes until the chicken is cooked through. Remove chicken breasts from the pot, shred using two forks, and return back to the pot.
- Add in the beans and corn, simmer for another 5-10 minutes. Serve garnished with corn chips, cubed avocado, cilantro, or your favorite toppings!
Smoky Southwest Chicken Chili with White Beans
Equipment
Ingredients
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely diced
- 2-3 Garlic cloves, minced
- 1/2 tsp Dried oregano
- 1/4 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Onion powder
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 32 oz. Chicken Broth
- 2 10 oz. cans Petite Diced Tomatoes with Green Chilies
- 1 14.5 oz can. Fire roasted diced tomatoes
- 2-3 Boneless skinless chicken breasts
- 1 15 oz. can Cannellini beans, drained
- 8 oz. Frozen sweet corn
- Avocado, sour cream, corn chips, or cilantro, for garnish
Instructions
- In a large Dutch oven or stock pot, heat olive oil over medium-high heat. Once warm, add in onions, sauté until they begin to soften, 3-4 minutes. Add in the garlic and seasonings. Sauté for another 2-3 minutes.2 tbsp Olive oil, 1 medium Yellow onion, 2-3 Garlic cloves, 1/2 tsp Dried oregano, 1/4 tsp Chili powder, 1 tsp Ground cumin, 1 tsp Onion powder, 1 tsp Kosher salt, Fresh cracked black pepper
- Add in the chicken broth, diced tomatoes, and chicken breasts. Cover and let simmer over medium heat for 20-25 minutes until the chicken is cooked through. Remove chicken breasts from the pot, shred using two forks, and return back to the pot.32 oz. Chicken Broth, 2 10 oz. cans Petite Diced Tomatoes with Green Chilies, 1 14.5 oz can. Fire roasted diced tomatoes , 2-3 Boneless skinless chicken breasts
- Add in the beans and corn, simmer for another 5-10 minutes. Serve garnished with corn chips, cubed avocado, cilantro, or your favorite toppings!1 15 oz. can Cannellini beans, 8 oz. Frozen sweet corn, Avocado, sour cream, corn chips, or cilantro
Notes
- Shredding chicken: For faster shredding, use a hand mixer or stand mixer on low, you can also use forks or your hands! Leftover rotisserie chicken can be substituted.
- Beans: White beans add a creamy texture, but you can swap in black beans or pinto beans if that’s what you have on hand.
- Spice level: Use mild diced tomatoes with chiles for a kid-friendly version, or go with hot chiles for extra kick.
- Make it creamy: Stir in a splash of heavy cream, cream cheese, or Greek yogurt at the end for a creamier chili.
- Topping ideas: Crushed tortilla chips, shredded cheddar, diced avocado, sour cream, or fresh cilantro all take it to the next level.
- Meal prep: Chili tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
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Storage & Reheating
Refrigerator: Store cooled chili in an airtight container for up to 4 days. If it gets too thick, thin with a little extra chicken broth.
Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat until hot, adding a splash of broth or water if it has thickened. You can also microwave in 1-minute intervals, stirring between each, until heated through.
Recipe FAQs
Yes! Sauté the onion, garlic, and spices first for the best flavor, then add everything to your slow cooker and cook on low 6–7 hours or high 3–4 hours. Shred the chicken before serving.
Absolutely, it’s a great shortcut. Just stir in shredded rotisserie chicken after the chili base has simmered, and heat through.
Yes. Skip the chicken, use vegetable broth, and double the beans for a hearty meatless chili that still has high protein.
Mash a few of the beans against the side of the pot and stir them in, or let the chili simmer uncovered for a few extra minutes until thickened.
Cornbread, tortilla chips, or a simple green side salad pair perfectly with this chili.
Tools I Recommend
- Cheese Grater – I always try to grate my own cheese, it melts much better without the anti-caking agents of the store-bought cheese. Plus I like to be able to control the shred size!
- Wooden Spoons – wooden utensils are my go to since they don’t scratch my cooking surfaces.
- Ladle – a must to have a ladle on hand for soups, sauces, or stocks.
- Dutch Oven – my go to pot for soups, chilis, sauces, braising, and more! Mine has lasted for years and cleans up perfectly, very much worth the price.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
