White Bean Chicken Chili

5 from 1 vote

This White Bean Chicken Chili is hearty, comforting, and layered with flavor. It’s the kind of chili that works for cool evenings, rainy weekends, or anytime you want something warm without feeling heavy.

Prep Time20

Cook Time1

Resting time10

Total Time1 30

Course: soups

Cuisine: American

Servings: servings

Calories: 359kcal

Author: Zoé Forestier

Ingredients

2 chicken breast bone-in
1 turkey breast bone-in
1 onion peeled and diced
4 sweet peppers optional
1 can white beans drained and rinsed
1 quart broth chicken or turkey, enough to cover meat, use water to adjust
1 cup salsa verde
1 teaspoon cumin
4 cloves garlic minced
2 leaves culantro sub with cilantro
2 leaves oregano brujo sub with regular oregano
1 pinch salt
1 pinch pepper

Instructions

Add the chicken to a large pot with a small amount of oil. Lightly brown the surface to develop flavor.
Add onion, garlic, sofrito, culantro, ají dulce, and oregano brujo. Stir to coat the chicken and release the aromatics.
Season with spices and add broth. Bring to a gentle simmer and cook until the chicken is tender and fully cooked.
Add salsa verde and drained white beans. Simmer to allow the flavors to blend.
Remove the chicken pieces and strain out bones and large herb stems if needed.
Shred the chicken and return it to the pot. Adjust the broth by adding extra if needed. Stir and simmer briefly to thicken.

Notes

For a deeper flavor, allow the chili to rest for 10–15 minutes after cooking before serving. The broth thickens slightly, and the herbs mellow into the base.
Texture control: Mash a small portion of the beans directly in the pot if you prefer a thicker chili.
Flavor balance: If the salsa verde is very acidic, balance with a small pinch of sugar or extra broth.
Storage: Store in the refrigerator up to 4 days in an airtight container.
Freezing: This chili freezes well for up to 3 months. Thaw overnight and reheat gently.

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