Soups & Stews
Betty Crocker's white bean chicken chili recipe brings comforting, smoky warmth to your table with just one pot and 30 minutes of hands-on time. This approachable yet flavorful chili balances tender chicken, creamy white beans, and rich spices—perfect for feeding a family without the fuss. The secret lies in slow simmering to develop deep, complex flavors while keeping the texture perfectly balanced.
What sets this recipe apart is Betty Crocker's signature touch: a blend of cumin and chili powder that creates that signature smoky depth without overpowering the dish. We'll use chicken thighs for juiciness, white beans for creaminess, and a simple tomato base that lets the spices shine. The one-pot method means minimal cleanup, while the long simmer transforms simple ingredients into a hearty meal that tastes like it's been simmering all day.
The result is a chili with tender chicken that practically falls apart, creamy white beans that hold their shape, and a sauce rich enough to coat every spoonful. The spices create layers of warmth—smoky cumin, earthy chili powder, and just enough sweetness from the tomatoes. This is the kind of chili that disappears quickly, leaving everyone asking for seconds.
Serve it with warm cornbread or crusty bread for dipping, and top with your favorite fixings—cheddar cheese, sour cream, or fresh cilantro. It reheats beautifully too, making it perfect for meal prep. Let's get started on this comforting classic that's sure to become a family favorite.
Ingredients for betty crocker white bean chicken chili
Sixteen ingredients. One pot. Smoky, creamy, and full of comfort in every spoonful.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs, Bone-In 🍗 | 2 ½ lb | Skin-on for juiciness, trimmed of excess fat |
| Great Northern White Beans 🥫 | 2 cups | Canned, drained and rinsed |
| Diced Tomatoes, No Salt Added 🍅 | 2 cups | San Marzano preferred for sweetness |
| Chicken Broth, Low Sodium 💧 | 4 cups | Homemade or high-quality store-bought |
| Ground Cumin 🌿 | 2 tsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 2 tsp | Smoked variety for authentic depth |
| Garlic Cloves 🧄 | 4 cloves | Minced for even distribution |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube or canned |
| Bay Leaves 🌿 | 2 whole | Fresh or dried |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
The chicken thighs are non-negotiable here—bone-in, skin-on for that melt-in-your-mouth texture. Trader Joe's often has great deals on them, or grab a family pack from Costco if you're feeding a crowd. Look for thighs with good marbling but not too much fat—you want flavor, not grease. The white beans? Great Northerns are ideal, but cannellini or navy beans work too. Just make sure they're canned, not dried—this isn't a 12-hour soak situation. For the tomatoes, San Marzano is worth the splurge if you can find it; otherwise, any no-salt-added diced works. The broth? Homemade is best, but Pacific Foods or Swanson low-sodium are solid store-bought options.
No cumin? Corriander seeds ground to powder works in a pinch, though it won't be identical. The chili powder should be smoked—Penzeys has a great blend if you want to get fancy, but the regular grocery store stuff is fine. Running short on garlic? Garlic powder at half the amount gets you close, but fresh is better. The tomato paste can be the squeeze tube kind from Trader Joe's—no waste, and it keeps forever. Lime juice? Bottled is fine, but fresh is brighter. If you're worried about the lime drying out your chili, just add it at the very end. The bay leaves? Tear them up before adding—they'll infuse faster and you won't have to fish them out later.
This chili tastes even better the next day, so double the batch if you can. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. I like to portion it into meal prep containers with a little extra broth on top—just microwave and stir when you're ready to eat. The chicken will get even more tender after sitting overnight. For serving, keep the fixings—sharp cheddar, sour cream, and chopped cilantro—on the side so everyone can customize their bowl. Leftovers reheat beautifully; just add a splash of broth if it gets too thick.
Why You'll Love This Recipe
- One-Pot Magic: That bone-in chicken? It practically cooks itself while you stir the cumin and tomatoes—no fancy techniques, just simmering. The white beans soften right in the broth, so you’re not left with mushy leftovers or extra pots to wash.
- Deep, Earthy Richness: Honestly, the cumin and no-salt-added broth let the chicken thighs develop that perfect crispy edge while staying juicy inside. The Great Northern beans add a satisfying bite, and the diced tomatoes? They melt into the broth like a hug for your taste buds.
- Weeknight Workhorse: Between us, this is my go-to when I’m too tired to plan. Double the batch on Sunday, and you’ve got lunch for the next two days—no sad desk lunches here. Even my picky husband doesn’t complain (he’s a hard sell).
- Budget-Buster Winner: Chicken thighs are cheaper than breasts, and white beans stretch the broth like nobody’s business. Low-sodium ingredients mean you control the salt, so it’s gentle on your wallet and your blood pressure. Plus, the leftovers? Just as good reheated as they were fresh.
Step-by-step instructions for Betty Crocker white bean chicken chili
Here's how to make this smoky, hearty chili with tender chicken and creamy white beans.
Sear the Chicken Thighs for Maximum Flavor
Heat a large Dutch oven over medium-high heat. Add the 2 tablespoons olive oil and let it get shimmering hot. Pat the 2.5 lb chicken thighs, bone-in dry with paper towels—this helps create that crispy skin we want. Place them skin-side down in the pot and let them sear undisturbed for 5-6 minutes until golden brown.
Flip the thighs skin-side up and cook for another 5-6 minutes until they reach an internal temperature of 165°F. Here's the thing—don't crowd the pan. If you need to work in batches, that's fine, but keep the heat steady. The crispy skin adds incredible texture to this chili, so don't rush this step.
Build the Chili Base with Aromatics and Spices
Remove the chicken thighs and set them aside on a plate. In the same Dutch oven, add the 1 whole yellow onion and 4 cloves garlic cloves. Cook for 3-4 minutes until the onions soften and become translucent. Stir in the 2 tablespoons tomato paste and cook for another 1 minute until it darkens slightly—this deepens the flavor.
Add the 2 teaspoons ground cumin and 2 teaspoons chili powder, stirring constantly for 30 seconds to toast the spices. This releases their aromatic oils and gives that authentic smoky depth we're after. Pour in the 2 cups diced tomatoes, no salt added and let it simmer for 2 minutes to meld all these flavors together.
Simmer the Chili with Beans and Broth
Return the chicken thighs to the pot. Add the 2 cups great northern white beans, 4 cups chicken broth, low sodium, 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Bring everything to a gentle boil, then reduce heat to medium-low. Here's where it gets good—let it simmer uncovered for 45-50 minutes until the chicken is fork-tender and falling off the bone.
I know it seems like a long time, but this slow cooking is what makes the chicken so tender and lets all those flavors meld together. Stir occasionally, but not too much—just enough to keep things from sticking. You'll know it's ready when the chicken pulls apart easily and the broth has reduced slightly, creating a thick, hearty chili.
Finish with Lime Juice and Rest
Once the chicken is tender, remove the thighs from the pot and let them cool slightly. Shred the meat using two forks right in the pot—this keeps all those delicious juices in the chili. Discard the bay leaves and stir in the 1 tablespoon lime juice. This brightens up all the rich, smoky flavors and gives it that final touch.
Return the shredded chicken to the pot and let the whole thing simmer together for another 5-7 minutes to heat through. Taste and adjust seasoning if needed—sometimes the beans need a little more salt, or you might want to add a pinch more chili powder for heat. Let it rest for 10 minutes before serving to let all the flavors settle.
Pro Tips For Making Betty Crocker White Bean Chicken Chili
- CRISP THE THIGHS FIRST: Skip straight simmering—pat those bone-in chicken thighs very dry, then sear them skin-side down in a hot skillet for 4-5 minutes until golden. That crispy skin melts into the broth later, adding depth the recipe won’t get otherwise. (Yes, even if you’re tempted to toss them in right away.)
- SOAK THE BEANS (IF USING DRY): Great Northerns can be stubborn—give them a 1-hour soak in cold water before adding to the pot. Drain and rinse well, then start them in the recipe. This cuts cooking time by 20 minutes and prevents that gummy texture no one wants. (I learned this after making chili that tasted like glue.)
- STIR THE CUMIN IN: Don’t just sprinkle that ground cumin on top—work it into the oil or broth first with a spoon. This blooms the flavor so it doesn’t just sit as a speckled afterthought. A quick 30-second stir makes a real difference. (Sounds weird, but it works.)
- SIMMER LOW AND LONG: After everything’s in the pot, drop the heat to a gentle simmer—just small bubbles breaking the surface—and let it cook uncovered for 45 minutes. Skim any foam that rises early. Rushing this step makes the beans mealy and the broth thin. (Your future self will thank you.)
Best sauces and condiments for this betty crocker white bean chicken chili
Creamy Avocado Lime
Blend 1 ripe avocado, ½ cup sour cream, 2 tbsp lime juice, 1 tbsp olive oil, ½ tsp salt, and ¼ tsp cumin until smooth. This rich, velvety sauce adds a cooling contrast to the smoky chili. Serve a dollop on top or spoon it alongside for dipping. The avocado brings healthy fats that balance the spice, while lime brightens the whole dish. 🌿
Smoky Chipotle Crema
Mix ½ cup sour cream with 1 tbsp adobo sauce (from canned chipotle peppers), 1 tsp lime juice, and ¼ tsp smoked paprika. This crema adds a deep, smoky kick that complements the chili's existing spices. The heat level is mild but noticeable—adjust to taste. It's perfect for drizzling over bowls or mixing into the chili at the end for extra depth. 🌶️
Tangy Tomatillo Salsa
Blend 1 cup tomatillos, ½ cup cilantro, 1 small jalapeño, 1 tbsp lime juice, and ½ tsp salt until chunky. This salsa adds a refreshing, slightly tangy contrast to the hearty chili. The tomatillos give it a bright, citrusy flavor that cuts through the richness. Serve it on the side or spoon it over the top for a fresh crunch. 🍅
Spicy Honey Vinaigrette
Whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tbsp apple cider vinegar, ½ tsp cayenne pepper, and 1 tsp Dijon mustard. This sweet-spicy sauce is fantastic for drizzling over chili or using as a dip for cornbread. The honey balances the heat, while the vinegar adds a tangy bite. It’s a great way to add a little sweetness without overpowering the chili’s smoky flavors. 🍯
Cool Cilantro Lime Yogurt
Combine ½ cup Greek yogurt, 2 tbsp chopped cilantro, 1 tbsp lime juice, ½ tsp salt, and 1 small garlic clove (minced). This yogurt sauce is light and refreshing, perfect for topping bowls of chili. The yogurt cools the heat, while the cilantro and lime add brightness. It’s a great alternative to sour cream if you prefer a lighter texture. 🧈
Sweet Corn Relish
Mix 1 cup corn kernels, ¼ cup diced red bell pepper, 2 tbsp chopped cilantro, 1 tbsp lime juice, and ½ tsp chili powder. This sweet and slightly spicy relish adds a fun texture contrast to the chili. The corn brings natural sweetness, while the lime and chili powder keep it balanced. Serve it as a topping or mix it into the chili for extra flavor. 🌽
Nutrition facts
Frequently asked questions about Betty Crocker white bean chicken chili
Can I use chicken breasts instead of thighs?
Chicken thighs are ideal because they stay juicy and tender during the long simmer. If you must use breasts, cut them into small pieces and cook them for only 20-25 minutes after adding to the pot to prevent drying out. They won't have the same rich flavor or texture as thighs, but it'll still work in a pinch.
How do I adjust the spice level?
This recipe uses 2 teaspoons chili powder for a mild but flavorful heat. For more kick, add ½ teaspoon cayenne pepper or swap in 1 teaspoon smoked paprika for deeper flavor without extra heat. If you prefer less spice, reduce the chili powder to 1 teaspoon and add ½ teaspoon sweet paprika instead.
Can I make this chili in a slow cooker?
Brown the chicken and aromatics in a skillet first, then transfer everything to a 6-quart slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. The chicken will be fork-tender, but the sauce may be thinner. Reduce it on the stovetop for 10 minutes before serving if needed.
Why does my chili taste bland?
Most likely, it needs more acidity or salt. Stir in 1 tablespoon lime juice or 1 teaspoon apple cider vinegar to brighten flavors, then adjust salt to taste. The beans may also be absorbing too much liquid—simmer uncovered for 10-15 minutes to thicken the sauce. Toasting the spices for 30 seconds before adding also enhances flavor.
What are the best sides for this chili?
This hearty chili pairs perfectly with warm cornbread, crusty bread, or steamed rice. For a complete meal, add a simple green salad with lime vinaigrette or roasted vegetables like zucchini and bell peppers. The creamy beans and smoky spices balance well with light, fresh sides.